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Lipids of Mycorrhizae

  • Chapter
Fungal Associations

Part of the book series: The Mycota ((MYCOTA,volume 9))

Abstract

Research dealing with the composition, diversity and role of lipids in mycorrhizal associations has, during the past decades, attracted the interest of an increasing number of investigators from diverse disciplines. First considered as a biochemical tool for the quantitative evaluation of mycorrhizae in a given system (Seitz et al. 1979; Salmanowicz and Nylund 1988; Salmanowicz et al. 1990; Schmitz et al. 1991; Davis and Lamar 1992; Nylund and Wallender 1992; Bermingham et al. 1995; Olsson et al. 1995), the composition and the transformation of plant and fungal lipids during the establishment of the symbiosis has been gradually pursued (Olsson et al. 1998) and is now, to a certain extent, considered as a potential biochemical approach for the comprehension of evolutionary (Bentivenga and Morton 1994a; Weete and Gandhi 1997) and chemotaxonomic studies (Sancholle and Dalpe 1993; Bentivenga and Morton 1994b; Graham et al. 1995, GrandmouginFerjani et al. 1996, 1999).

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  1. Laboratoire Mycologie/Phytopathologie/Environnement (L.M.P.E.), Université du Littoral Côte d’Opale, B.P. 699-62228, Calais Cedex, France

    M. Sancholle & A. Grandmougin-Ferjani

  2. Eastern Cereal and Oilseed Research Centre (ECORC), Wm. Saunders Building, Central Experimental Farm, 960 Carling Avenue, Ottawa, Ontario, K1A 0C6, Canada

    Y. Dalpé

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  1. Department of Botany, TU München at Weihenstephan, 85350, Freising, Germany

    Bertold Hock

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Sancholle, M., Dalpé, Y., Grandmougin-Ferjani, A. (2001). Lipids of Mycorrhizae. In: Hock, B. (eds) Fungal Associations. The Mycota, vol 9. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-662-07334-6_5

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