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Effect of pH on Mycelial Growth and Sporulation of Aspergillus parasiticus

Received: 14 November 2013    Accepted:     Published: 30 November 2013
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Abstract

This study was carried out to evaluate the in vitro use of pH factor in the control of Aspergillus parasiticus which is a notable causative agent of food rot and plant mycotoxins. Under laboratory condition, A. parasiticus was innoculated in Potato Dextrose Broth media of varied pH ranging from 4.0 to 10.0 and incubated for 7 days at room temperature. Within the pH range of 4.0 to 10.0, the mean mycelial dry weight produced ranged from 355.67mg to 302.73mg while the spore production ranged from 4.5 x 107 to 2.8 x 107. There was no significant difference at 95% confidence limit between the mycelial dry weight means except at pH 10.0. The spores formed at pH of 5.0 and 7.0 were significantly different from other pH; with highest number of spores formed at pH of 5.0 and the lowest at pH of 10.0. The lowest mycelial weight and spore formation recorded at pH 10.0 indicate that higher alkaline medium is not suitable for development of A. parasiticus. It was therefore concluded that certain alkaline medium can be used to inhibit the mycelia growth and sporulation of A. parasiticus in order to prevent it from damaging our crops.

Published in Journal of Plant Sciences (Volume 1, Issue 4)
DOI 10.11648/j.jps.20130104.13
Page(s) 64-67
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Aspergillus parasiticus, pH, Mycelia, Sporulation

References
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[8] David, M., Neus, B., Sonia, M., David, A., Vicente,S. and Naresh, M. (2005).Water relations of germination, growth and ochratoxin ‘A’ production by Aspergillus carbonarius isolates from wine and table grapes from the northern Mediterranean basin. Ecophysiology of ochratoxigenic moulds. Journal of Applied Microbiology 98: 839-844.
[9] Wheeler, K. A., Hurdman, B. F. and Pitt, J. I. (1991). Influence of pH on the growth of some toxigenic species of Aspergillus, Penicillium and Fusarium. International Journal of Food Microbiology 12, 141-150.
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[11] Deshmukh, A. J., Mehta, B. P., Sabalpara, A. N. and Patil, V. A.(2012).In vitro effect of various nitrogen, carbon sources and pH regimes on the growth and sporulation of Colletotrichum gloeosporioides Penz.andSacc causing anthracnose of Indian bean. Journal of Biopest. 5: 46-49
[12] Zhao, H., Huang, L., Xiao, C. L., Liu, J., Wei, J. and Gao, X. (2010). Influence of Culture Media and Environmental Factors on Mycelial Growth and Conidial Production of Diplocarpon mali. The Society for Applied Microbiology, Letters in Applied Microbiology 50: 639–644.
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[14] Sibounnavoung, P., Kalaw, S.P., Divina, C.C. and Soytong, K. (2009). Mycelial Growth and Sporulation of Emericella nidulans, A New Fungal Antagonist On Two Culture Media. Journal of Agricultural Technology. 5(2): 317-324.
[15] Carlos, A. and Josep, A. (2012). Effects of Temperature, pH and Water Potential on Mycelial Growth, Sporulation and Chlamydospore Production in Culture of Cylindrocarpon species Associated with Black Foot of Grape vines. Phytopathologia Mediterranea. 51(1): 37−50
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  • APA Style

    Abubakar A., Suberu H. A., Bello I. M., Abdulkadir R., Daudu O. A., et al. (2013). Effect of pH on Mycelial Growth and Sporulation of Aspergillus parasiticus. Journal of Plant Sciences, 1(4), 64-67. https://doi.org/10.11648/j.jps.20130104.13

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    ACS Style

    Abubakar A.; Suberu H. A.; Bello I. M.; Abdulkadir R.; Daudu O. A., et al. Effect of pH on Mycelial Growth and Sporulation of Aspergillus parasiticus. J. Plant Sci. 2013, 1(4), 64-67. doi: 10.11648/j.jps.20130104.13

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    AMA Style

    Abubakar A., Suberu H. A., Bello I. M., Abdulkadir R., Daudu O. A., et al. Effect of pH on Mycelial Growth and Sporulation of Aspergillus parasiticus. J Plant Sci. 2013;1(4):64-67. doi: 10.11648/j.jps.20130104.13

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  • @article{10.11648/j.jps.20130104.13,
      author = {Abubakar A. and Suberu H. A. and Bello I. M. and Abdulkadir R. and Daudu O. A. and Lateef A. A.},
      title = {Effect of pH on Mycelial Growth and Sporulation of Aspergillus parasiticus},
      journal = {Journal of Plant Sciences},
      volume = {1},
      number = {4},
      pages = {64-67},
      doi = {10.11648/j.jps.20130104.13},
      url = {https://doi.org/10.11648/j.jps.20130104.13},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jps.20130104.13},
      abstract = {This study was carried out to evaluate the in vitro use of pH factor in the control of Aspergillus parasiticus which is a notable causative agent of food rot and plant mycotoxins. Under laboratory condition, A. parasiticus was innoculated in Potato Dextrose Broth media of varied pH ranging from 4.0 to 10.0 and incubated for 7 days at room temperature. Within the pH range of 4.0 to 10.0, the mean mycelial dry weight produced ranged from 355.67mg to 302.73mg while the spore production ranged from 4.5 x 107 to 2.8 x 107. There was no significant difference at 95% confidence limit between the mycelial dry weight means except at pH 10.0. The spores formed at pH of 5.0 and 7.0 were significantly different from other pH; with highest number of spores formed at pH of 5.0 and the lowest at pH of 10.0. The lowest mycelial weight and spore formation recorded at pH 10.0 indicate that higher alkaline medium is not suitable for development of A. parasiticus. It was therefore concluded that certain alkaline medium can be used to inhibit the mycelia growth and sporulation of A. parasiticus in order to prevent it from damaging our crops.},
     year = {2013}
    }
    

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  • TY  - JOUR
    T1  - Effect of pH on Mycelial Growth and Sporulation of Aspergillus parasiticus
    AU  - Abubakar A.
    AU  - Suberu H. A.
    AU  - Bello I. M.
    AU  - Abdulkadir R.
    AU  - Daudu O. A.
    AU  - Lateef A. A.
    Y1  - 2013/11/30
    PY  - 2013
    N1  - https://doi.org/10.11648/j.jps.20130104.13
    DO  - 10.11648/j.jps.20130104.13
    T2  - Journal of Plant Sciences
    JF  - Journal of Plant Sciences
    JO  - Journal of Plant Sciences
    SP  - 64
    EP  - 67
    PB  - Science Publishing Group
    SN  - 2331-0731
    UR  - https://doi.org/10.11648/j.jps.20130104.13
    AB  - This study was carried out to evaluate the in vitro use of pH factor in the control of Aspergillus parasiticus which is a notable causative agent of food rot and plant mycotoxins. Under laboratory condition, A. parasiticus was innoculated in Potato Dextrose Broth media of varied pH ranging from 4.0 to 10.0 and incubated for 7 days at room temperature. Within the pH range of 4.0 to 10.0, the mean mycelial dry weight produced ranged from 355.67mg to 302.73mg while the spore production ranged from 4.5 x 107 to 2.8 x 107. There was no significant difference at 95% confidence limit between the mycelial dry weight means except at pH 10.0. The spores formed at pH of 5.0 and 7.0 were significantly different from other pH; with highest number of spores formed at pH of 5.0 and the lowest at pH of 10.0. The lowest mycelial weight and spore formation recorded at pH 10.0 indicate that higher alkaline medium is not suitable for development of A. parasiticus. It was therefore concluded that certain alkaline medium can be used to inhibit the mycelia growth and sporulation of A. parasiticus in order to prevent it from damaging our crops.
    VL  - 1
    IS  - 4
    ER  - 

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Author Information
  • Department of Biological Sciences, School of Natural and Applied Science, Federal University of Technology, Minna, Niger State, Nigeria

  • Department of Biological Sciences, School of Natural and Applied Science, Federal University of Technology, Minna, Niger State, Nigeria

  • Department of Biological Sciences, School of Natural and Applied Science, Federal University of Technology, Minna, Niger State, Nigeria

  • Department of Biological Sciences, School of Natural and Applied Science, Federal University of Technology, Minna, Niger State, Nigeria

  • Department of Biological Sciences, School of Natural and Applied Science, Federal University of Technology, Minna, Niger State, Nigeria

  • Department of Biological Sciences, School of Natural and Applied Science, Federal University of Technology, Minna, Niger State, Nigeria; Department of Plant Biology, Faculty of Science, University of Ilorin, Ilorin, Kwara State, Nigeria

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