Isolation and identification of the fungi associated with wheat, barley, and maize cereals
DOI:
https://doi.org/10.65405/c12bd625الكلمات المفتاحية:
Isolation, Identification, Wheat, Barley, Maize.الملخص
The purpose of this study was to isolate the fungi correlating with some cereals of the Poaceae family. Three types of cereals (wheat, barley, and maize) were collected from the local market.. The isolation was carried out in two ways: standard blotter and agar plate method, sterilized seeds with sodium hypochlorite, and unsterilized cereals were used. The germination percentage and infection percentage vary depending on the type of cerea. When the agar plate method was used with wheat cereals, the infection percentage reached 100% for both sterilized and non-sterilized cereals; for barley, the percentage were 100% and 80% for non-sterilized and sterilized cereals, respectively. In contrast, sterilized maize cereals were completely free of fungi when the two aforementioned isolation methods were employed. The results of this study showed that when cereals were used directly without sterilization, fungi known as surface fungi were found on their outer surfaces; however, after sterilization, fungi known as endophytic fungi were detected. Aspergillus sp., Alternaria sp., Fusarium oxysporum, Rhizopus stolonifer; Penicillium chrysogenum, Mucor piriformis, and Saccharomyces cerevisiae are the most important fungi isolated from the tested cereals. The moisture content of the tested cereals was also measured to determine the appropriate storage period for each type; the results indicated moisture levels of 11% for wheat, 11.9% for barley, and 13% for maize. These percentages indicate that the suitable storage period for these cereals ranges from 6 to 12 months.
التنزيلات
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