Physiological studies of Fusarium oxysporum F. S. Ciceri

International Journal of Agriculture and Biology (Impact Factor: 0.9). 01/1560; 8530(2):7-2.


In vitro studies were conducted on the effect of culture, media, carbon and nitrogen sources, temperature and pH levels on mycelial growth of F. oxysporum f.sp. ciceri. The fungus grew the best on Czapek dox agar and chickpea seed-meal agar media among eight culture media that were tried. Glucose was found to be the best source of carbon whereas peptone was the best source of nitrogen. Growth of F. oxysporum was maximum at 30 0 C after seven days of inoculation, which was reduced drastically below 15 0 C and above 35 0 C. The most suitable pH level for growth of fungus was 7.0 and 6.0.

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    • "However, the focus was largely on fermentation conditions [15] [16] [17]. From the several works that investigated culture media composition for the production of amylases [17] [18] [19] [20] [21] [22] [23] [24] [25] [26] [27], the influence of carbon and nitrogen sources became evident, and malt extract and peptone were pointed out as some of the nutrients which enhanced the best amylases production. Thus, the use of these compounds also in inoculum propagation steps could preadapt cells and so decrease lag time in the main fermentation and increase enzyme productivity. "
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    ABSTRACT: This work aimed at investigating the simultaneous production of amylases and proteases by solid-state fermentation (SSF) of babassu cake using Aspergillus awamori IOC-3914. By means of experimental design techniques and the desirability function, optimum inoculum conditions (C/N ratio of propagation medium, inoculum age, and concentration of inoculum added to SSF medium) for the production of both groups of enzymes were found to be 25.8, 28.4 h, and 9.1 mg g −1 , respectively. Significant influence of both initial C/N ratio and inoculum concentration was observed. Optimum amylolytic activities predicted by this multiresponse analysis were validated by independent experiments, thus indicating the efficacy of this approach.
    Full-text · Article · Sep 2011
    • "Despite the immense economic significance of this phytopathogen, few workers have reported growth studies in this genus in submerged culture.[910] Also, the changes induced by the fungus in the culture such as change in pH and the pattern of utilization of the substrate have also not been worked upon. "
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    ABSTRACT: Fusarium oxysporum is a highly ubiquitous species that infects a wide range of hosts causing various diseases such as vascular wilts, yellows, rots, and damping-off. Despite the immense economic significance of this phytopathogen, few workers have reported growth studies in this genus in submerged culture. In the present study, several parameters such as change in media pH, biomass, pattern of substrate utilization, viability of the fungal cells, and protein content were observed over a period of time. The fungal biomass increased at a slow rate for the initial 48 h and thereafter increased at an exponential rate. However, after about 8 days the rapid growth stabilized and the trend became more toward stationary phase. The concentration of glucose in the liquid media decreased rapidly up to the initial 4 days, followed by a slow decrease. The pH of the medium gradually decreased as the fungal growth progressed, the reduction being more pronounced in the initial 48 h. This study would be of immense importance for utilization of F. oxysporum for diverse applications because we can predict the growth pattern in the fungus and modulate its growth for human benefit.
    No preview · Article · Jul 2011
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    • "Czapeck-Dox medium contained (in g L −1 , anhydrous mass) (adapted from [18]): sucrose, 30; sodium nitrate, 3; monopotassium phosphate, 1; potassium chloride, 0.5; magnesium sulfate, 0.5; iron sulfate, 0.01; and agar, 13. Malt medium was composed of the following (in g L −1 , anhydrous mass) (adapted from Farooq et al., 2005): malt extract, 30; peptone, 5; and agar, 20. PDA medium contained the following (g L −1 ) [19]: potato (with hulls), 300 (wet mass); glucose, 15; and agar, 20. "
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    ABSTRACT: Amylases are one of the most important industrial enzymes produced worldwide, with their major application being in ethanol manufacturing. This work investigated the production of amylases by solid-state fermentation of babassu cake, using the filamentous fungus Aspergillus awamori IOC-3914. Lab-scale experiments were carried out to generate input data for simulations of an industrial plant for amylase production. Additionally to the target enzymes, other hydrolases (cellulases, xylanases, and proteases) were also produced, enriching the final product. The most suitable fermentation time was 144 hours, when exoamylase and endoamylase activities of 40.5 and 42.7 U g(-1) were achieved, respectively. A first evaluation showed a large impact of the inoculum propagation medium on production costs. Therefore, five propagation media were compared, and PDA medium presented the best cost-benefit ratio. The credits obtained from sales of fermented cake as a coproduct enabled a significant decrease in the production cost of the enzyme product, down to 10.40 USD kg(-1).
    Full-text · Article · May 2010
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