Thermomycosis

Thermomycosis is a fungal disease caused by thermophilic fungi of the Thermomyces genus, most notably Thermomyces lanuginosus. Unlike many other plant pathogens, this fungus thrives in high-temperature environments, making it a major concern in the context of post-harvest crop management and industrial storage facilities.

The disease primarily affects stored commodities, including cereal grains, oilseeds, and processed feed. It is most prevalent in environments where the moisture content of the substrate is high enough to trigger self-heating of the grain mass, creating the ideal thermal conditions for the fungus to flourish.

Visual symptoms of infection include the development of a dense, powdery fungal growth that typically ranges in color from dark brown to olive. As the infection progresses, the structural integrity of the seeds is compromised, often accompanied by a distinct musty odor and a significant reduction in nutritional and market quality.

The economic impact of Thermomyces is severe, as it causes rapid degradation of stored stocks. Beyond direct damage, the production of mycotoxins by the fungus poses a significant health risk to livestock if the contaminated material is processed into feed, leading to potential toxicity and digestive disorders.

Effective management and prevention strategies are essential to protect the value of harvested crops:

• Ensuring proper drying of grain to moisture levels that inhibit fungal activity.
• Implementing efficient aeration systems to prevent heat accumulation within silos.
• Regular inspections of grain moisture and temperature levels.
• Maintaining high hygiene standards in storage facilities to reduce spore load.