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Keywords:
Jasmonic acid high performance thin layer chromatography Lasiodiplodia theobromae submerged fermentation.
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Standardization of growth and fermentation criteria of Lasiodiplodia theobromae for production of jasmonic acid
Abstract
Aim of the study was to examine the enhanced growth supporting conditions and production of jasmonic acid (JA) by Lasiodiplodia theobromae in liquid cultures. Seven different media were
assessed for supporting the maximum growth of the L. theobromae. Basal salt media supported maximum growth on solid as well as liquid media. Optimum temperature and pH for growth of L. theobromae were found 30°C and 5.5, respectively. Besides studying influence of these environmental
factors for growth, some other basic fermentation criteria for improvement of fermentation of JA using L. theobromae were standardized. This includes inoculum size and age, effect of aeration, effect of surface area and effect of sub-culturing the fungus.
assessed for supporting the maximum growth of the L. theobromae. Basal salt media supported maximum growth on solid as well as liquid media. Optimum temperature and pH for growth of L. theobromae were found 30°C and 5.5, respectively. Besides studying influence of these environmental
factors for growth, some other basic fermentation criteria for improvement of fermentation of JA using L. theobromae were standardized. This includes inoculum size and age, effect of aeration, effect of surface area and effect of sub-culturing the fungus.
