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Tryptophan supplementation and pH adjustment for optimizing the sporulation of Coniothyrium minitans

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Abstract

To determine the effect of tryptophan and pH on sporulation of Coniothyrium minitans, the fungus was cultivated using a two-stage, agar plate method in which addition of tryptophan and pH were controlled at the sporulation stage. The spore yield was enhanced by 4 times with 0.1 g tryptophan/l addition after 72 h. The optimal pH values were 4 for mycelia growth and 5.8–6 for sporulation. Mycelia grown at pH 6 had a higher productivity of spore production than did those grown at pH 4.

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Authors and Affiliations

  1. College of Food Science and Engineering, Northwest Agriculture and Forestry University, Xinong Road 28, Yangling, Shaanxi, 712100, China

    Junling Shi & Xiaoping Zhang

  2. Institute of Microbiology, Chinese Academy of Sciences, Beijing, 100080, China

    Yin Li

  3. Biological and Agricultural Engineering Department, University of California Davis, One Shields Ave, Davis, CA, 95616, USA

    Yi Zheng

  4. Department of Food Science and Technology, University of California Davis, One Shields Ave, Davis, CA, 95616, USA

    Yi Zhu

  5. School of Biotechnology, Southern Yangtze University, Huihe Road 170, Wuxi, 214036, China

    Guocheng Du & Jian Chen

Authors
  1. Junling Shi
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  2. Yin Li
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  3. Yi Zheng
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  4. Yi Zhu
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  5. Xiaoping Zhang
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  7. Jian Chen
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Correspondence to Junling Shi.

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Shi, J., Li, Y., Zheng, Y. et al. Tryptophan supplementation and pH adjustment for optimizing the sporulation of Coniothyrium minitans . Biotechnol Lett 30, 259–262 (2008). https://doi.org/10.1007/s10529-007-9549-5

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  • DOI: https://doi.org/10.1007/s10529-007-9549-5

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