Effects of culture conditions on spore types of Clonostachys rosea 67-1 in submerged fermentation

文献类型： 外文期刊

第一作者： Chen, Y. M.

作者： Chen, Y. M.;Liu, J. F.;Li, S. D.;Ma, G. Z.

作者机构：

关键词： Clonostachys rosea;biocontrol agent;submerged fermentation;conidia;chlamydospores

期刊名称：LETTERS IN APPLIED MICROBIOLOGY （ 影响因子：2.858； 五年影响因子：2.776 ）

ISSN： 0266-8254

年卷期： 2014 年 58 卷 4 期

页码：

收录情况： SCI

摘要： The promising biocontrol isolate Clonostachys rosea 67-1 was investigated to clarify the effects of culture conditions on chlamydospore production in submerged fermentation. Culture conditions significantly affected both performance and types of C.rosea sporulation. C.rosea 67-1 was hard to generate chlamydospores under conventional conditions. However, the proportion of resistant spores increased to 17 center dot 4 and 15 center dot 5% in PD and rice meal media, respectively, in 8days. Chlamydospore productivity was boosted (>threefold) with the addition of 50-200mgl(-1) CuSO4. The pH of the medium played a vital role in 67-1 sporulation. The percentage of chlamydospores decreased rapidly with increased pH (88 center dot 1% at pH 3 center dot 0 to 1 center dot 0% at pH 6 center dot 5). The optimal pH for conidia production was 6 center dot 0-6 center dot 5, at which chlamydospore forming was strongly inhibited. Regulating pH during fermentation contributed to improving output and proportion of resistant spores. When 67-1 was inoculated into broth with an initial pH of 6 center dot 5, followed by adjustment to pH 3 center dot 5 after 48h, the number of chlamydospores reached 1 center dot 1x10(8)ml(-1). The impact of temperature and rotational speed was also analysed; an ultimate capacity of chlamydospores was achieved at 30 degrees C and the speed above 120revmin(-1) (P<0 center dot 05). Significance and Impact of the Study Clonostachys rosea is one of the most promising biocontrol agents in countering many plant fungal diseases. However, large-scale production and commercialization are hampered by the lack of understanding of the impacts of culture conditions on performance and types of C.rosea sporulation and subsequently inadequate research on the techniques for chlamydospore production. In addressing these concerns, this study provides a unique insight into the manipulation of C.rosea sporulation and chlamydospore fermentation of the biocontrol fungus.

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