• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>African Journal of Microbiology Research >Evaluation of fresh culture media for mycelial growth and conidial production of Botrytis fabae, causing chocolate spot on faba bean (Vicia faba L.)
【24h】

Evaluation of fresh culture media for mycelial growth and conidial production of Botrytis fabae, causing chocolate spot on faba bean (Vicia faba L.)

机译：评估新鲜培养基对蚕豆菌丝体生长和分生孢子的产生，从而导致蚕豆上出现巧克力斑点

获取原文
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Botrytis fabae incites chocolate spot, one of the most devastating fungal diseases infecting and constraining faba bean cultivation in Ethiopia. Culturing of B. fabae and mass production of its infective conidia has been very difficult for pathological researches on the disease caused by this fungus. Therefore, two in vitro experiments were conducted to evaluate influence of culture media on mycelial growth and sporulation of B. fabae. Ten and six separate media were evaluated for mycelial growth and sporulation, respectively. A 6 mm agar plug of fresh B. fabae culture was inoculated to each medium, arranged in CRD with 4 replications and were incubated at 22°C. Of the media tested, significantly highest (89.40 and 88.15 mm) mycelial growth were recorded on chickpea dextrose agar (CDA) and soybean dextrose agar (SBDA), respectively. Sabouraud dextrose agar supported the lowest (66.40 mm) mycelial growth 7 days after inoculation at 22°C. Significantly excellent conidial formation and spore count were recorded from Chrysanthemum flower dextrose agar (CFDA) medium (1.07 x 106/ml). Potato dextrose agar (PDA) was found inferior both in growth and sporulation of the fungus ad compared to those tested media which exhibited maximum mycelial growth and excellent sporulation. The overall results of this study indicated that cultural characteristics, mycelial growth and sporulation of B. fabae were influenced by media sources, implying that CDA and SBDA were best suited for mycelial growth. CFDA supported maximum sporulation and conidial production as compared to PDA medium. This study might be helpful for studying various aspects of B. fabae and further enhanced by complementing the tested media with different C, N and salt sources to investigate various biological and molecular characteristics of the fungus.
机译：灰葡萄孢菌引起巧克力斑点，巧克力斑点是埃塞俄比亚最严重的真菌病之一，感染和限制蚕豆的种植。对于这种真菌引起的疾病的病理研究非常困难，对于其小孢子的培养及其感染性分生孢子的大规模生产一直非常困难。因此，进行了两个体外实验，以评估培养基对Fab。fabae菌丝生长和孢子形成的影响。分别评估了十种和六种单独的培养基的菌丝生长和孢子形成。将新鲜mma fabae培养物的6mm琼脂塞接种到每种培养基中，以4次重复排列在CRD中，并在22℃下孵育。在所测试的培养基中，分别在鹰嘴豆葡萄糖琼脂（CDA）和大豆葡萄糖琼脂（SBDA）上记录到最高的菌丝生长（89.40和88.15 mm）。在22°C接种7天后，Sabouraud葡萄糖琼脂支持最低的（66.40 mm）菌丝体生长。从菊花花右旋糖琼脂（CFDA）培养基（1.07 x 106 / ml）记录到极佳的分生孢子形成和孢子计数。与那些表现出最大的菌丝体生长和出色的孢子形成的培养基相比，发现马铃薯葡萄糖琼脂（PDA）在真菌ad的生长和孢子形成方面均较差。这项研究的总体结果表明，细菌来源的文化特征，菌丝生长和孢子形成受培养基的影响，这表明CDA和SBDA最适合菌丝生长。与PDA培养基相比，CFDA支持最大的孢子形成和分生孢子生产。这项研究可能有助于研究Fab。fabae的各个方面，并通过用不同的C，N和盐源补充被测培养基来研究真菌的各种生物学和分子特性来进一步增强。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号