Impact of Fusarium spp. on different maize commercial hybrids: disease evaluation and mycotoxin contamination.

Maize is one of the most important crops cultivated worldwide, whose production can be affected by the presence of several pathogens. Fusarium verticillioides and Fusarium graminearum are the most predominant pathogens affecting maize ears. However, few studies have been focused on studying the interaction between both pathogens in field conditions.

[Extrinsic and intrinsic factors associated with mycotoxigenic fungi populations of maize grains (Zea mays L.) stored in silobags in Argentina].

In order to determine the behavior of mycotoxin-producing fungal populations linked with silobags stored corn grains with a moisture content greater at the recommended as safe, 270 samples taken in three times (beginning, 90 days, final) over a five month period of storage were evaluated. The fungal biota was quantified and identified and the contamination with fumonisin and aflatoxin was determined. Extrinsic factors (environment), intrinsic factors (grains) and technological factors (location of the grains in the profile of silobag) were taken into account to evaluate the presence and quantity of total and mycotoxigenic fungal populations.

[Physical and chemical methods for eliminating propagules of indigenous mycorrhizal fungi from soil samples].

The objective of this work was to evaluate methods to eliminate or reduce the number of indigenous arbuscular mycorrhizal fungi (AMF) from soil samples without affecting their edaphic or microbiological properties. At an early trial we evaluated moist heat (autoclaving), dry heat (oven), sodium hypochlorite (NaClO) and formaldehyde at a range of 100.0-3.

Biodegradation of phenol in static cultures by Penicillium chrysogenum ERK1: catalytic abilities and residual phytotoxicity.

A phenol-degrading fungus was isolated from crop soils. Molecular characterization (using internal transcribed spacer, translation elongation factor and beta-tubulin gene sequences) and biochemical characterization allowed to identify the fungal strain as Penicillium chrysogenum Thom ERK1. Phenol degradation was tested at 25 degrees C under resting mycelium conditions at 6, 30, 60, 200, 350 and 400 mg/l of phenol as the only source of carbon and energy.

Surface mycobiota on Argentinean dry fermented sausages.

The diversity of the mycobiota community occurring on the surface of fermented dry sausages and in the environment of the processing plants was studied. The manufacturing plants (five in total) were located in three different areas of southern Buenos Aires province (Argentina). Samples were collected from two types of fermented sausages (short and long ripening time) at two times of the year (winter and summer) and at different types of plants (artisanal and industrial).