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Dangers in the soil: Do you know how yellow mold lurks in the fields?
Aspergillus flavus is a widespread saprophytic and pathogenic fungus that is particularly adept at attacking cereals, legumes, and tree fruits. The fungus is known for its russet-colored spores, which means "yellow" in Latin. The presence of A. flavus is a concern for farmers and food security experts due to its severe impact on crops, especially late-stage decay during harvest, storage and transportation.
"Infections with A. flavus can occur while plants are still in the field, and these infections often become symptomatic later during storage or transport."
The pathogenicity of A. flavus is mainly manifested in two aspects: first, it causes crop diseases, especially in the growth of corn and peanuts; second, it can produce highly toxic mycotoxins, which are harmful to humans and Animals can be extremely harmful, such as causing liver cancer and immune system problems.
Host and Life Cycle
This fungus is commonly found in soil and can cause disease in many important agricultural crops. Common hosts include grains, legumes, and nuts. If damage occurs during the growing season of crops, A. flavus can take hold on seeds and begin to reproduce. These spores can be spread by wind and insects, further infecting grains or legumes.
"A. flavus survives in soil in a variety of morphological forms and continues to grow even under adverse conditions."
During its life cycle, A. flavus survives in the soil over the winter and exists as spores and hyphae in decaying organic matter. These reproductive spores germinate in the spring and are spread to crops by wind and insects.
Environmental conditions
A. flavus is unique in that it is a fungus that tolerates high temperatures. It thrives in hot environments where most fungi cannot survive. Its optimal growth temperature is about 37°C, while the minimum temperature for survival is 12°C. The growth of A. flavus can vary from crop to crop, depending on environmental conditions.
"A. flavus grows particularly well in environments with high humidity and temperature, which is a potential threat to stored grains and pulses."
Management Strategy
To prevent infection with A. flavus, farmers need to follow several best practices during harvesting and storage. For example, keep the moisture content of grain below 11.5% and keep the storage temperature as low as possible. In addition, regular cleaning of storage equipment and removal of old and damaged seeds can help reduce the spread of pathogens. An important step is to use a ventilation system that can remove excess moisture and heat from storage by pushing air at a low velocity.
Ecological Control and Future Research
There are some studies currently exploring the use of other microorganisms to control the growth of A. flavus, such as using the yeast Pichia anomala to reduce the growth of A. flavus. This suggests that biological control strategies have potential application prospects in future crop management.
Economic and health impacts
A. flavus not only has a direct impact on crop yields, but the mycotoxin production it causes can also lead to huge economic losses. In developing countries, A. flavus can cause losses of more than 30% of perishable crops. In addition, this fungus is one of the main pathogens causing fungal pneumonia, which is particularly dangerous to people with weakened immune systems.
"The toxins of A. flavus, especially flavomycin, pose a potential threat to human health and are a risk that cannot be ignored."
A. flavus continues to be studied as a carcinogen. As new technologies develop, researchers hope to find better ways to control the growth of this fungus to ensure the safety of crops and human health. Have you ever wondered where yellow mold might be hiding in our daily lives?
