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The nutritional requirements for rapid utilization of allyl alcohol in shaken flask cultures were investigated for a strain of Trichoderma viride isolated from soil. Single variable and factorial experiments were used to determine the effects of various nitrogen sources and concentrations of phosphate, allyl alcohol, glucose, and yeast extract on utilization of allyl alcohol.Ammonia was a better nitrogen source than nitrate. Urea, also, was suitable provided the culture was kept below about pH 6.5.Phosphate as high as 0.1M did not inhibit and the improved pH control favoured allyl alcohol utilization. Glucose or yeast extract stimulated allyl alcohol utilization, the maximum effect being achieved at 1g of glucose/liter.

EFFECT OF COMPOSITION OF THE MEDIUM ON UTILIZATION OF ALLYL ALCOHOL BY TRICHODERMA VIRIDE