Résumé
L'influence de différents facteurs physiques (température, pH, lumière, pression osmotique) et nutritionnels (sels, vitamines, sucres et hydrolysats de protéine) a été étudiée sur la germination des conidies primaires de Conidiobolus obscurus. Les germinations globales les plus élevées sont obtenues à 24 °C, à la lumière sur un milieu gélosé contenant du glucose et des vitamines ou de l'extrait de levure. Une température comprise entre 19 et 24 °C, un pH basique (8–10), l'obscurité et la présence de glucose et/ ou d'hydrolysats de protéine stimulent l'émission de tubes germinatifs. Les souches ont pu être classées en 2 groupes en fonction de leur mode de germination in vitro et de leur agressivité vis-à-vis du puceron du pois.
Abstract
Different physical (temperature, pH, light and osmotic pressure) and nutritional factors (salts, vitamins, sugars and protein hydrolysates) were tested on the germination of primary conidia of Conidiobolus obscurus. The most important total germination levels were obtained at 24 δC, in continuous light on an agar medium containing dextrose and vitamins or yeast extract. Temperatures ranging from 19 to 24°, a basic pH (8–10), darkness and the presence of dextrose and/ or protein hydrolysates stimulated the formation of germ tubes. The strains of C. obscurus studied were classified in 2 groups depending on their aggressivity against the pea aphid and their mode of germination in vitro.
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Sampedro, L., Uziel, A. & Latgé, J.P. Agressivité de Conidiobolus obscurus vis à-vis du puceron du pois. Mycopathologia 86, 3–19 (1984). https://doi.org/10.1007/BF00437224
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DOI: https://doi.org/10.1007/BF00437224