Microcycle conidiation inPenicillium italicum |
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| Affiliation: | 1. Guangdong Institute of Microbiology, Guangdong Academy of Sciences, State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangzhou 510070, China;2. South China Agricultural University, Guangzhou 510642, China;3. College of Agriculture and Animal Husbandry, Tibet University, Nyingchi 860000, Tibet, China;1. Department of Microbiology, Faculty of Biology, VNU University of Science, 334 Nguyen Trai, Thanh Xuan, Hanoi, Viet Nam;2. Genomics Unit, National Key Laboratory of Enzyme and Protein Technology, VNU University of Science, 334 Nguyen Trai, Thanh Xuan, Hanoi, Viet Nam;3. Department of Biochemistry and Molecular Biology, Faculty of Biology, VNU University of Science, 334 Nguyen Trai, Thanh Xuan, Hanoi, Viet Nam;1. School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China;2. Institute of Applied Mycology, Huazhong Agricultural University, Wuhan 430070, China;3. Institute of Hydrobiology, Chinese Academy of Sciences, Wuhan 430070, China |
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| Abstract: | Penicillium italicum readily conidiates in submerged (shaken) culture in a common carbohydrate-mineral salts medium. At 25°C formation of penicilli is completed within 40 h after inoculation of the nutrient medium with conidia. In medium of proper composition all conidia undergo a true microcycle conidiation, i.e., conidiogenesis immediately follows germination without substantial mycelial growth. The pH of the medium has an overriding effect on conidiation, giving the possibility to synchronize the whole process. |
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