Influence of pH and carbon to nitrogen ratio on mycotoxin production by Alternaria alternata in submerged cultivation.
Influence of pH and carbon to nitrogen ratio on mycotoxin production by Alternaria alternata in submerged cultivation.
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DOI：
10.1186/2191-0855-2-28
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发表时间：
2012-05-20
期刊：
影响因子：
3.7
通讯作者：
Neumann A
中科院分区：
文献类型：
--
作者：
Brzonkalik K;Hümmer D;Syldatk C;Neumann A
在摇瓶培养和生物反应器培养条件下，研究了链格孢霉DSM 12633在摇瓶和生物反应器培养条件下对链格孢霉菌毒素交链孢霉毒素交链孢子醇、链格孢单甲醚和链格孢菌素的产量的影响。在pH 3.5~8的范围内，研究了pH值对真菌毒素产生的影响。pH>5.5会导致真菌毒素的产生减少或完全抑制真菌毒素的形成，而酸性pH在4.0~4.5范围内对真菌毒素的产生是最适的。在24到96的范围内评估了C：N比的影响。以葡萄糖为碳源，在保持氮气浓度不变的情况下，改变葡萄糖浓度。研究了不同C：N比条件下的生长动力学和霉菌毒素产生参数。随着初始葡萄糖浓度的增加，真菌生物量有所增加，但不影响最大比生长速率。获得最高真菌毒素浓度的最佳初始C：N比为72。较高的C/N比并不能进一步提高真菌毒素的产量。
Production of the Alternaria mycotoxins alternariol (AOH), alternariol monomethylether (AME) and tenuazonic acid (TA) by Alternaria alternata DSM 12633 was influenced by pH and carbon to nitrogen (C:N) ratio of the growth medium both in shaking flasks and bioreactor cultivation. The impact of medium pH on mycotoxin production was studied in the range of pH 3.5 - 8. pH values above 5.5 led to a decreased mycotoxin production or inhibited mycotoxin formation completely whereas an acidic pH in the range of 4.0-4.5 was optimal for mycotoxin production. The influence of the C:N ratio was evaluated over the range of 24 to 96. Glucose was used as carbon source and its concentration was altered while nitrogen concentration was kept constant. Growth kinetics and mycotoxin production parameters were studied depending on different C:N ratios. With increasing initial glucose concentration fungal biomass did increase but the maximum specific growth rate was not influenced. The optimal initial C:N ratio for attaining highest mycotoxin concentrations was 72. A higher C:N ratio did not further enhance mycotoxin production.
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DOI：
10.1016/s0007-1536(84)80213-2
发表时间：
1984-01-01
期刊：
TRANSACTIONS OF THE BRITISH MYCOLOGICAL SOCIETY
影响因子：
--
作者：
MAGAN, N;LACEY, J
通讯作者：
LACEY, J
影响因子：
1.1
作者：
COOMBE, RG;JACOBS, JJ;WATSON, TR
通讯作者：
WATSON, TR
影响因子：
6.1
作者：
LIGHT, RJ
通讯作者：
LIGHT, RJ
影响因子：
6.9
作者：
MORTON, AG;MACMILLAN, A
通讯作者：
MACMILLAN, A
影响因子：
4.1
作者：
Delgado, T;GomezCordoves, C;Scott, PM
通讯作者：
Scott, PM