HUITLACOCHE (USTILAGO-MAYDIS) AS A FOOD SOURCE - BIOLOGY, COMPOSITION, AND PRODUCTION

Huitlacoche is the ethnic name applied to the young fruiting bodies (g alls) of the fungus Ustilago maydis, which causes common smut of maize (Zea mays L). Biologists and agronomists have historically used U. ma ydis as a model to study a wide array of genetic, physiological, ecolo gical, and phytopathological phenomena. In Mexico and other Latin Amer ican countries, huitlacoche has been used traditionally as human food, being highly regarded as an interesting dish or condiment. The food p otential of huitlacoche is described here in terms of its chemical com position, which includes carbohydrates, proteins, fats, vitamins, and minerals. In addition, essential amino acids (especially lysine) and f atty acids (linoleate) are present in huitlacoche in considerable leve ls, adding to its nutritional attributes. The feasibility of growing U . maydis in submerged agitated culture has yielded a variety of fermen tation products, including essential amino acids, proteins, vitamins, and flavorings, among others. Recent interest in developing huitlacoch e as a cash crop has come from increasing acceptance by the North Amer ican public, who prize it as a new delicacy. However, research efforts are still needed to determine the biological factors involved in the establishment of U. maydis as a pathogen on the maize plant. This revi ew deals with the role of huitlacoche as a food source, implicating th e biological components that will determine the development of technol ogies for large scale production.