Research Keyword: semiochemicals

A bibliometric analysis of fungal volatile organic compounds

Fungi release distinctive smells made up of volatile compounds that help them communicate with plants, bacteria, and other organisms. These fungal smell chemicals have grown from being studied mainly in wine fermentation to being explored for helping crops grow better, fighting plant diseases naturally, and creating food flavors without chemicals. This research shows that understanding how fungi use these smell chemicals could lead to more sustainable farming practices and natural alternatives to harmful pesticides.

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Volatile Semiochemicals Emitted by Beauveria bassiana Modulate Larval Feeding Behavior and Food Choice Preference in Spodoptera frugiperda (Lepidoptera: Noctuidae)

Researchers discovered that a beneficial fungus called Beauveria bassiana produces odorous chemicals that can discourage pest insects from eating crops. When certain strains of this fungus release their characteristic smell (particularly a compound called 3-methylbutanol), larvae of the fall armyworm pest eat less and avoid treated plants. Interestingly, the plants themselves respond by producing defensive compounds when exposed to these fungal odors. This finding suggests a new approach to pest control that harnesses the natural chemical communication between fungi, plants, and insects.

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