Authors:J. Krulj, N. Ćurčıć, A. Bočarov Stančıć, J. Kojıć, L. Pezo, L. Peıć Tukuljac, and M. Bodroža Solarov
Aspergillus species ( Somashekar et al., 2004 ). The subject of the present research was a molecular characterisation of 38 A. flavus isolates from commonwheat and spelt grains collected during the three-year period (2015– 2017) in Northern Serbia
Authors:Z. Yan, Z. Guo, D. Liu, S. Dai, Y. Wei, and Y. Zheng
., Dal Belin Peruffo, A. 1987. Glutenin subunits of Italian commonwheats of good bread making quality and comparative effects of the 2 and 5, 10 and 12 on flour quality. In: Borghi, B. (ed.), Agriculture hard wheat agronomic technological, biochemical
High-molecular-weight glutenin subunits (HMW-GSs) are important seed storage proteins associated with bread-making quality in common wheat (Triticum aestivum L., 2n = 6x = 42, AABBDD). Variation in the Glu-A1x locus in common wheat is scare. Diploid Triticum monococcum ssp. monococcum (2n = 2x = 14, AmAm) is the first cultivated wheat. In the present study, allelic variations at the Glu-A1mx locus were systematically investigated in 197 T. monococcum ssp. monococcum accessions. Out of the 8 detected Glu-A1mx alleles, 5 were novel, including Glu-A1m-b, Glu-A1m-c, Glu-A1m-d, Glu-A1m-g, and Glu-A1m-h. This diversity is higher than that of common wheat. Compared with 1Ax1 and 1Ax2*, which are present in common wheat, these alleles contained three deletions/insertions as well as some single nucleotide polymorphism variations that might affect the elastic properties of wheat flour. New variations in T. monococcum probably occurred after the divergence between A and Am and are excluded in common wheat populations. These allelic variations could be used as novel resources to further improve wheat quality.