The biological growth parameters of Fusarium proliferatum fungus

Paper ID: 
cest2021_00809
Topic: 
New solutions for a better and sustainable agriculture
Published under CEST2021
Proceedings ISBN: 978-618-86292-1-9
Proceedings ISSN: 2944-9820
Authors: 
(Corresponding) ZAHARIA R., PETRISOR C., AMUZA A., GHEORGHE A., FATU V., CRISTEA S., LEVEANU I., STEFAN S.
Abstract: 
Due to the rapid growth of global populations, ensuring sufficient agricultural inputs with has become a new challenge for the scientific community. Moulds contamination of grains represents a major cause of food spoilage, according to statistics over 20% of global cereals production being compromised during storage period. Various species belonging to Fusarium genera induce a negative impact on yield and grain quality due to mycotoxins production, thus establishing the biological terms of pathogens development provides relevant information regarding timing period for applying specific control measures in order to stop the infection process of the disease. The study aims was to investigate the influence of some abiotic parameters on the vegetative fungal growth and development, under controlled conditions. The biological material consisted in one strains of Fusarium proliferatum, isolated from wheat caryopses. It was established that the fungus develops in a large scale of pH, forming specific colonies between low-acid and high alkaline values (pH 4-10). Optimal growth temperature values were between 20ºC and 28ºC, with a 6ºC minimum and no growth above 38Cº. Very good sporulation and mycelial growth was obtained under permanent darkness conditions followed by continuous light variant.
Keywords: 
Fusarium proliferatum, food spoilage, biological parameters