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Effect of the availability of magnesium ions in κ-carrageenan gels on the formation of conidia by Coniothyrium minitans

Published online by Cambridge University Press:  01 January 2000

FRANS J. WEBER ,
JOHANNES TRAMPER  and
ARJEN RINZEMA
FRANS J. WEBER
Affiliation:
Department of Food Technology and Nutritional Sciences, Division of Food and Bioprocess Engineering, Wageningen Agricultural University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands
JOHANNES TRAMPER
Affiliation:
Department of Food Technology and Nutritional Sciences, Division of Food and Bioprocess Engineering, Wageningen Agricultural University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands
ARJEN RINZEMA
Affiliation:
Department of Food Technology and Nutritional Sciences, Division of Food and Bioprocess Engineering, Wageningen Agricultural University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands
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Abstract

An isolate of Coniothyrium minitans did not sporulate on media to which 0·05 mM magnesium was added when κ-carrageenan was used to solidify the medium. Normal conidiation was observed when a technical grade agar or agar-agar was used as the gelling agent. The κ-carrageenan and agars used in this study contained significant amounts of Mg. In the agar media all the Mg present was available to the fungus. By contrast, in the κ-carrageenan gel a large portion of the Mg was bound by the gel and not available. Sporulation of C. minitans was only observed on media containing [ges ]0·17 mM of unbound Mg. The possible role of Mg in the initiation of conidium formation by C. minitans is discussed.

Type
Research Article
Information
Mycological Research , Volume 104 , Issue 1 , January 2000 , pp. 73 - 76
Copyright
© The British Mycological Society 2000

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