Open AccessEffect of pH on physiology of Metarhizium anisopliae for production of swainsonine
Author(s) -
Tamerler Candan,
Ullah Millie,
Adlard Maxwell W,
Keshavarz Tajalli
Publication year - 1998
Publication title -
fems microbiology letters
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.899
H-Index - 151
eISSN - 1574-6968
pISSN - 0378-1097
DOI - 10.1111/j.1574-6968.1998.tb13249.x
Subject(s) - swainsonine , metarhizium anisopliae , fermentation , biology , food science , zoology , chemistry , botany , microbiology and biotechnology , biochemistry , biological pest control
The effect of pH on the production of swainsonine and fungal morphology at different stages of fermentation of Metarhizium anisopliae was investigated. When no control was applied, the pH of the culture dropped from 6.5 to 3.8 within the first 72 hours and the concentration of swainsonine reached 43.3 mg l −1 . When the pH was held constant either at the beginning or throughout the fermentation, the maximum recorded swainsonine level was only 8.4 mg l −1 corresponding with an increase in the formation of pellets. A late pH control applied after 72 hours, resulted in a swainsonine titer of 45.5 mg l −1 .