BASAL MEDIA FORMULATION USING CANAVALIA ENSIFORMIS AS CARBON AND NITROGEN SOURCE FOR THE GROWTH OF SOME FUNGI SPECIES
Keywords:
fungi, nutrients, minerals, Canavalia ensiformis, Basal mediaAbstract
The possibility of developing alternative media to commercial potato dextrose agar was assessed using, Canavalia ensiformis (Linn) (jack beans) as carbon and nitrogen source. Six leguminous meal media were used as substitute for either carbon or nitrogen or both, while potato dextrose broth (PDB) was used as a positive control and basal medium as a negative control. Six species of fungi Aspergillus flavus, A. niger, Meria coniospora, Mucor sp, Neurospora crassa and Rhizopus oryzae were aseptically inoculated into the formulated media and allowed to grow. Their mycelia dry weights were taken after 24, 48, 72, 96 and 120 hours. Growth of all fungal species was observed to be slightly lower, about the same or better in the formulated media relative to the control. Aspergillus flavus had its highest biomass of 1.70g in the media formulated with Canavalia ensiformis as the carbon source relative to 1.42g as the standard at the 120 hour. A. niger had a growth of 0.62g relative to 0.61g at 120 hours of the control. Meria coniospora had a growth of 0.27g relative to 0.38g at 120 hours. Mucor sp had a growth of 0.54g relative to 0.44g at 120 hours. Neurospora crassa had a growth of 1.05g relative to 0.24g at 120 hours. Rhizopus oryzae had a growth of 0.14g relative to 0.25g at 120 hours. The study revealed that Canavalia ensiformis contains minerals and nutrients that is able to provide the nutritional requirements of these fungi. Thus, it can be used as an alternative material in the preparation of culture media for in vitro cultivation of these fungi for teaching and research purposes.Downloads
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Published
2012-02-01
How to Cite
A.O. Gabriel-Ajobiewe*, R., Akinyele, B., & Mirrila, E. (2012). BASAL MEDIA FORMULATION USING CANAVALIA ENSIFORMIS AS CARBON AND NITROGEN SOURCE FOR THE GROWTH OF SOME FUNGI SPECIES. Journal of Microbiology, Biotechnology and Food Sciences, 1(4), 1136–1151. Retrieved from https://office2.jmbfs.org/index.php/JMBFS/article/view/7257
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Microbiology
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Copyright (c) 2012 Ruth A.O. Gabriel-Ajobiewe*, B.J. Akinyele, E.B. Mirrila
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