Effect of Physical and Nutritional Factors on the Growth and Sporulation of Arthrinium phaeospermum (Corda) M. B. Ellis.

Research Article

Effect of Physical and Nutritional Factors on the Growth and Sporulation of Arthrinium phaeospermum (Corda) M. B. Ellis.

I. B. Prasher, Radha Chauhan and Aakash Singh

Corresponding Author : Radha Chauhan

Mycology & Plant Pathology Laboratory, Department of Botany, Panjab University, Chandigarh- 160014 (India).

Email ID : radhachauhann@gmail.com

Received : 2014-06-12 Accepted : 2014-07-17 Published : 2014-07-17

Abstract : Physiological studies pertaining to the effect of physical factors, carbon and nitrogen requirements of Arthrinium phaeospermum was conducted to know its behaviour in vitro. These studies have revealed interesting results regarding its growth and reproductive behaviour. The best medium for the optimum growth of the fungus is Glucose-peptone medium. The optimum temperature (28°C) and pH (8.0) is required for the optimum mycelial production of Arthrinium phaeospermum after 14 days of incubation. The best carbon source for the growth of the fungus is D (+) lactose whereas the fungus does not show any growth in L-sorbose medium. The best inorganic nitrogen source for the growth of the fungus is ammonium oxalate. The least mycelial growth of the fungus is observed in ammonium chloride and ammonium sulphate. The best organic nitrogen compound for the mycelial growth of fungus is L-proline. With L-tyrosine the fungus does not show any growth.

Keywords : Arthrinium phaeospermum, D (+) lactose, ammonium oxalate, L-proline.

Citation : Radha Chauhan et al (2014). Effect of Physical and Nutritional Factors on the Growth and Sporulation of Arthrinium phaeospermum (Corda) M. B. Ellis. J. of Advanced Botany and Zoology, V1I406. DOI : 10.5281/zenodo.893575

Copyright : © 2014 Radha Chauhan. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

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