Effect of high molecular weight carbohydrates on bud cell formation by Fusarium oxysporum in potato dextrose broth

• Published in: Journal of general plant pathology : JGPP Vol. 76; no. 3; pp. 219 - 224
• Main Authors: Yokota, Kenji, Teraoka, Takuma, Tsujii, Yoshimasa, Suzuki, Hirofumi, Murakami, Keiichi, Miwa, Eitaro, Higuchi, Kyoko
• Format: Journal Article
• Language: English
• Published: Japan Japan : Springer Japan 01.06.2010; Springer Japan; Springer Nature B.V
• Subjects: Agriculture; Biomedical and Life Sciences; Bud cells; Carbohydrate; Carbohydrates; Cells; Conidiogenesis; Culture media; Flowers & plants; Fusarium oxysporum; Life Sciences; Microbiology; Molecular weight; Others; Plant Pathology; Potato dextrose broth; Potatoes; Raw starch; Solanum tuberosum; Starch; Vegetables; Bud cells; Raw starch; Carbohydrate; Conidiogenesis; Potato dextrose broth
• ISSN: 1345-2630; 1610-739X
• DOI: 10.1007/s10327-010-0238-1

Potato dextrose broth (PDB), one of the most popular culture media for fungi, can be made in the laboratory from potato extract and glucose (handmade PDB) and also bought as powder (commercial PDB). We compared growth of Fusarium oxysporum in handmade and commercial PDBs. For seven strains tested, bud cell formation and fungal biomass were higher in handmade PDB than in commercial PDB. Gel filtration analyses revealed that handmade PDB contained carbohydrates with molecular weights >20 MDa, while most carbohydrates in commercial PDB were <45 kDa. Freshly prepared, raw potato starch had a molecular weight >20 MDa and enhanced bud cell formation by five of seven strains when added to commercial PDB. The addition of glucose to commercial PDB promoted biomass production but not bud cell formation. Furthermore, in a semisynthetic medium containing raw potato starch, bud cell formation was enhanced for all strains tested. These results indicate that the high molecular carbohydrates present in raw potatoes enhanced bud cell formation by Fusarium oxysporum.