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1.
Mycobiology ; : 7-11, 2011.
Article in English | WPRIM | ID: wpr-729255

ABSTRACT

Shimizuomyces paradoxus showed no inhibitory effect against plant pathogen fungi, such as Fusarium oxysporum f. sp. lycopersici and Alternaria solani. The S. paradoxus culture filtrate showed higher seed germination and seedling growth rates in canola than distilled water and potato-dextrose broth. A conidial suspension of 1.0x104/mL resulted in the highest growth stimulating effects on total plant length, and fresh and dry weight of shoots and roots in cucumber, when compared to the highest suspension concentration. Total plant length and shoot weight increased with the foliar spray treatment, and root length and root weight increased by simultaneous treatments of soil drenching and foliar spray in cucumber. Lower concentrations of the S. paradoxus conidial suspension increased the harvest of tomato fruit.


Subject(s)
Alternaria , Fruit , Fungi , Fusarium , Germination , Solanum lycopersicum , Plants , Seedlings , Seeds , Soil , Water
2.
Mycobiology ; : 189-194, 2010.
Article in English | WPRIM | ID: wpr-729466

ABSTRACT

This study investigated the cultural characteristics of Shimizuomyces paradoxus in different nutritional and environmental conditions. The highest mycelial growth was observed in Schizophyllum (mushroom) genetics complete medium plus yeast extract agar medium, and the optimal temperature and pH were 25degrees C and pH 8.0, respectively. The optimal carbon and nitrogen sources were 1% dextrose and 1% peptone in agar. However, in liquid culture the highest dry mycelium weight was found for the potato dextrose agar and potato sucrose agar broths. The optimum inoculum size was five mycelial discs (5 mm) per 100 mL of broth, and the optimum liquid culture period was 25 days. This is the first ever report of S. paradoxus cultural characteristics.


Subject(s)
Agar , Carbon , Cultural Characteristics , Glucose , Hydrogen-Ion Concentration , Korea , Mycelium , Nitrogen , Peptones , Schizophyllum , Solanum tuberosum , Sucrose , Yeasts
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