Ustilago
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Through Genome
Uses
Ustilago maydis is eaten as a traditional Mexican food in many parts of the country, and is even available canned. Farmers have even been known to spread the spores around on purpose to create more of the fungus. It is known in central Mexico by the Nahuatl name huitlacoche. Peasants in other parts of the country call it "hongo de maíz," i.e. "maize fungus."
The genome of U. maydis has been sequenced in 2006.
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Hosts
Some selected species and hosts;
- U. avenae (Pers.) Rostr. - loose smut of oats
- U. esculenta P. Henn. - zizania smut
- U. hordei (Pers.) Lagerh. 1889 - covered smut (barley)
- U. maydis (DC.) Corda - corn smut
- U. nuda (C.N. Jensen) Kellerm. & Swingle - loose smut of barley
- U. tritici C. Bauhin - loose smut of wheat
U. bullata - brome smut
U. cynodontis - Bermuda grass smut
U. residua - hosts on Danthonia californica
U. trichophora - hosts on Echinochloa crus-galli and other Echinochloa sp.
U. serpens
U. brizae - hosts on Briza media