Induction of Glyceollins by Fungal Infection in Varieties of Korean Soybean

Glyceollins, one of the inducible phytoalexins produced by plants, were induced in a number of varieties of Korean soybean through fungal infection. Of the tested soybean varieties, Tae-Kwang, though not the most productive, was found to be currently the most suitable for the induction of glyceollin...

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Published inJournal of microbiology and biotechnology Vol. 20; no. 8; pp. 1226 - 1229
Main Authors Lee, Mee-Ryung, Kim, Joo-Yeon, Chun, Ji-Yeon, Park, Sun-Min, Kim, Hyo-Jung, Kim, Jong-Sang, Jeong, Jong-Il, Kim, Jeong-Hwan
Format Journal Article
LanguageKorean
Published 한국미생물생명공학회 30.08.2010
Subjects
fungal infection
Glyceollins
R. oligosporus
soybean variety
fungal infection
R
oligosporus
soybean variety
Glyceollins
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Summary:Glyceollins, one of the inducible phytoalexins produced by plants, were induced in a number of varieties of Korean soybean through fungal infection. Of the tested soybean varieties, Tae-Kwang, though not the most productive, was found to be currently the most suitable for the induction of glyceollins. Amongst the fungal species, Rhizopus microsporus var. oligosporus was seen to be the most effective elicitor. Halved soybean seeds produced glyceollins upon fungal infection; however, chopped soybeans and homogenized soybeans did not produce significant quantities of glyceollins.
Bibliography:The Korean Society for Applied Microbiology
KISTI1.1003/JNL.JAKO201018860405305
ISSN:1017-7825
1738-8872