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Biological and Chemical Complexity of Fusarium proliferatum

  • Robert H. Proctor
  • Anne E. Desjardins
  • Antonio Moretti
Chapter
Part of the Plant Pathology in the 21st Century book series (ICPP, volume 3)

Abstract

In the past, the fungus Fusarium proliferatum has been confused with morphologically similar species. Today, F. proliferatum is well defined by morphology, its teleomorphic state (Gibberella intermedia), and DNA-based analyses. F. proliferatum has a worldwide distribution and an unusually broad host range. It is a frequent component of ear rot diseases of maize and wheat, and also causes diseases of plants as diverse as asparagus, fig, onion, palm, pine, and rice. DNA-based, phylogenetic analyses have revealed a high level of genetic diversity within F. proliferatum but have provided no evidence for significant species substructure based on host or geographic origin. F. proliferatum produces a wide range of biologically active metabolites, including the mycotoxins beauvericin, fumonisins, fusaproliferin, fusaric acid, fusarins, and moniliformin. Its broad host range, ability to produce diverse biologically active metabolites, and its amenability to meiotic and molecular genetic analyses make F. proliferatum an excellent system for biological and chemical studies on fungal ecology, fungal-plant interactions, and evolution.

Keywords

Fumonisin Fusarium proliferatum Gibberella intermedia 

Notes

Acknowledgement

We are grateful to Marcie L. Moore and Stephanie N. Folmar for excellent technical assistance and to Hira K. Manandhar and Gyanu Manandhar for collection of grain samples in Nepal. Partial funding was provided to RHP by the International Short-term Mobility Program, National Research Council, Italy.

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Copyright information

© Springer Science+Business Media B.V. 2009

Authors and Affiliations

  • Robert H. Proctor
    • 1
  • Anne E. Desjardins
    • 1
  • Antonio Moretti
    • 2
  1. 1.US Department of AgricultureNational Center for Agricultural Utilization Research, Agriculture Research ServicePeoriaUSA
  2. 2.National Research CouncilInstitute of Sciences of Food ProductionBariItaly

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