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对江苏盐城、淮阴、扬州等地区９个县市及农场近年发生的小麦“酱油秆”病进行了症状、病原菌种类及致病力等的初步研究。结果表明：镰孢霉（主要为Ｆｕｓａｒｉｕｍｎｉｖａｌｅ（Ｆｒ．）Ｃｅｓ．）、交链孢（Ａｌｔｅｒｎａｒｉａｓｐｐ．）和麦斑点附球孢（ＥｐｉｃｏｃｕｍｔｒｉｔｉｃｉＰ．Ｈｅｎｎ．）均可侵染小麦形成“酱油秆”症状，但以雪腐镰孢为主，交链孢次之，麦斑点附球抱作用较小。雪腐镰孢在苗期即可造成叶鞘褐枯，成株期可侵染基部茎秆造成褐腐，而交链抱和麦斑点附球抱主要在成株期造成茎基褐腐，沿海垦区农场多以雪腐镰孢为主要病原菌，其他地区交链孢为主。小麦“酱油秆”暂定名为小麦茎基褐腐病。
The preliminary research on the symptoms, pathogens and pathogenicity of wheat “soy sauce stalk” occurred in 9 counties, cities and farms in Yancheng, Huaiyin, Yangzhou and other areas in recent years. The results showed that Fusarium (mainly Fusarium nivale (Fr.) Ces., Alternariaspp. And Epicocum triticiP. Henn.) Could infect wheat to form “soy sauce stalk” Fusarium oxysporum dominated cross Alternaria, wheat spots attached to the smaller ball. Fusarium oxysporum can cause brown-leaf blight at seedling stage, and brown stalk can be infiltrated at the base stems at adult stage. The cross-hugging and wheat shoots mainly result in stem-based brown rot at the adult stage. Coastal reclamation areas Fusarium oxysporum as the main farm pathogens, and other areas of the main Alternaria. Wheat “soy sauce stalk” tentatively named wheat stem brown rot.