The influence of the carbohydrate levels on viability of Stagonospora cirsii drying mycelium

• Main Authors: Sokornova Sofia, Frolova Galina, Shavarda Alexey, Pavlova Natalia, Berestetskiy Alexander
• Format: Article
• Language: English
• Published: EDP Sciences 2020-01-01
• Series: BIO Web of Conferences
• Online Access: https://www.bio-conferences.org/articles/bioconf/full_html/2020/02/bioconf_vizr2020_00028/bioconf_vizr2020_00028.html

The Stagonospora cirsii mycelium is considered as the infectious basis of a potential mycoherbicide for the control of Canadian thistle and perennial sow thistle. Successful commercialization of mycoherbicides is often constrained by poor drying survival. In this study was shown that the highest viability of mycelium S. cirsii during drying is achieved in the stationary phase of growth. The mycelium in the stationary phase is characterized by maximum level of carbohydrates. We suggest the level of arabitol as a criterion evaluation of the mycelium resistance to drying. Culturing conditions, and especially the fermentation time, allow prediction of polyols and trehalose levels, which are very critical in enhancing the storage life and efficacy of biological control agent.