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Applied Microbiology and Biotechnology

, Volume 68, Issue 1, pp 91–97 | Cite as

Monoxenic production of the entomopathogenic nematode Steinernema carpocapsae using culture media containing agave juice (aguamiel) from Mexican maguey-pulquero (Agave spp). Effects of the contents of nitrogen, carbohydrates and fat on infective juvenile production

  • Marco-Antonio Islas-López
  • René Sanjuan-Galindo
  • Adriana-Inés Rodríguez-Hernández
  • Norberto Chavarría-HernándezEmail author
Applied Microbial and Cell Physiology

Abstract

The production of infective juvenile stages (IJ) of the entomopathogenic nematode Steinernema carpocapsae in the presence of its symbiotic bacterium Xenorhabdus nematophilus was carried out in orbitally agitated bottles. Four complex culture media (M1–M4) were used, containing from 8% to 28% (by vol.) agave juice (aguamiel) from Mexican maguey-pulquero (Agave spp) as the main carbohydrate source. After 20 days of fermentation, a maximum viable IJ concentration of 249,000 IJ/ml and an initial nematode population multiplication factor of ×620 were achieved when medium M4 was used (aguamiel concentration in this medium was 28% by vol.). M4 medium contained (w/v): 0.3% total nitrogen, 3.2% total carbohydrates and 3.0% total fat. According to the results obtained, total carbohydrates concentration appeared to be of great importance in obtaining high IJ concentrations.

Keywords

Symbiotic Bacterium Entomopathogenic Nematode Infective Juvenile Monoxenic Culture Agave Juice 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Notes

Acknowledgements

Financial support from SIZA-CONACyT, Mexico, is acknowledged (grant 20020801002, including a scholarship for M.-A.I.-L.). Many thanks are due to the independent cultivator organization OMETEOTL A.C., Tlaxcala, Mexico. Also, the technical assistance of J. Batalla-Mayoral, A. García-García and J. Espino-García is gratefully acknowledged

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Copyright information

© Springer-Verlag 2005

Authors and Affiliations

  • Marco-Antonio Islas-López
    • 1
  • René Sanjuan-Galindo
    • 1
  • Adriana-Inés Rodríguez-Hernández
    • 1
  • Norberto Chavarría-Hernández
    • 1
    Email author
  1. 1.Centro de Investigaciones en Ciencia y Tecnología de los Alimentos, Instituto de Ciencias AgropecuariasUniversidad Autónoma del Estado de HidalgoTulancingoMexico

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