Table 5.
Details on the fungal strains used in the work: In the table are indicated some works in which the strains have been already used.
| Species | Strain | Source of Isolation | Obtained from | Repository | References |
|---|---|---|---|---|---|
| F. sporotrichioides | ITEM 194 | Zea mays kernel (Italy) | Institute of Sciences of Food Production, CNR, Bari, Italy | Institute of Sciences of Food Production, CNR, Bari, Italy | [59] |
| F. langsethiae | 11020 | Durum wheat kernels (Italy) | Università del Sacro Cuore, Di.Pro.Ve.S., Piacenza, Italy | Università del Sacro Cuore, Di.Pro.Ve.S, Piacenza, Italy | [42] |
| F. graminearum | ITEM 6477 | Triticum sp. (Italy) | Institute of Sciences of Food Production, CNR, Bari, Italy | Institute of Sciences of Food Production, CNR, Bari, Italy | [60] |
| F. culmorum | MPVP 70 | Bread wheat plants (Italy) | Università del Sacro Cuore, Di.Pro.Ve.S, Piacenza, Italy | Università del Sacro Cuore, Di.Pro.Ve.S, Piacenza, Italy | [61] |
| F. poae | ITEM 10402 | Wheat kernels (Italy) | Università del Sacro Cuore, Di.Pro.Ve.S, Piacenza, Italy | Institute of Sciences of Food Production, CNR, Bari, Italy | [62] |