Growth and sporulation of Pyrenophora semeniperda in vitro: effects of culture media, temperature and pH

التفاصيل البيبلوغرافية
العنوان: Growth and sporulation of Pyrenophora semeniperda in vitro: effects of culture media, temperature and pH
المؤلفون: M. A. Campbell, R. W. Medd, J. F. Brown
المصدر: Mycological Research. 100:311-317
بيانات النشر: Elsevier BV, 1996.
سنة النشر: 1996
مصطلحات موضوعية: Pyrenophora semeniperda, food.ingredient, biology, Pyrenophora, Plant Science, biology.organism_classification, In vitro, Conidium, Spore, Horticulture, Radial growth, food, Botany, Genetics, Agar, In vitro growth, Ecology, Evolution, Behavior and Systematics, Biotechnology
الوصف: The effects of culture media, temperature and pH on in vitro growth and sporulation of Pyrenophora semeniperda were examined to determine optimal conditions for abundant production of conidia. Radial growth and sporulation (expressed as conidia cm −2 and conidia colony −1 ) were optimal on modified alphacel culture medium (oatmeal, 10 g; MgSO 4 . 7H 2 O, 1 g; KH 2 PO 4 , 1·5 g; NaNo 3 , 1 g; coconut milk 50 ml; agar, 17 g; distilled H 2 O, 1 l). Growth occurred over the temperature range 5 to less than 35 °C and was optimal at 23·2±0·5°. Sporulation occurred over the range 10 to 30° and was optimal at 19·2±0·05° when expressed as conidia colony −1 , and 18·3±0·3° when expressed as conidia cm −2 . The pH for maximal growth was 4·7±0·5, while that for maximal sporulation was 5·4±0·2 when expressed as conidia colony −1 , and 5·7±0·1 when expressed as conidia cm −2 .
تدمد: 0953-7562
DOI: 10.1016/s0953-7562(96)80161-4
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::0ff9f099ec8752d3b715416dafc79b3c
https://doi.org/10.1016/s0953-7562(96)80161-4
Rights: CLOSED
رقم الانضمام: edsair.doi...........0ff9f099ec8752d3b715416dafc79b3c
قاعدة البيانات: OpenAIRE
الوصف
تدمد:09537562
DOI:10.1016/s0953-7562(96)80161-4