Control of the production of individual fusicoccins at different dissolved oxygen concentrations

• Published in: World journal of microbiology & biotechnology 1997-11, Vol.13 (6), p.665-670
• Main Authors: Priede, M.A, Krasnopolskaya, L.M, Viesturs, U.E
• Format: Article
• Language: English
• Subjects: Accumulation; Biological Sciences; Biomass; Dissolved oxygen; Fermentation; Mass spectrometry; Metabolites; Oxygen; plant biochemistry; plant physiology
• ISSN: 0959-3993; 1573-0972
• DOI: 10.1023/A:1018570921568

The regulatory effect of different concentrations of dissolved oxygen on the production of fusicoccins by the fungus Fusicoccum amygdali Del. was studied. The maximum output of total fusicoccins was obtained by using a profiled dissolved oxygen tension (DOT) regime, in which the DOT was maintained at 15-20% during the biomass growth phase and at 5-8% during the fusicoccins production phase. In comparison with the profiled regime, the maintenance of DOT at 15-20% during the whole fermentation shortened the fusicoccins production phase. The fermentation performance at a low DOT (5-8%) inhibited both the accumulation of biomass and the production of fusicoccins. At high DOT (40-50%), an accelerated accumulation of the biomass with an expressed autolysis of mycelia took place, and the production of fusicoccins was lowered. The qualitative composition of individual fusicoccins varied substantially at different DOTs. Fusicoccins, A, C, D, J, H, 16-O-demethyl-J, detretpentenylfusicoccin and some minor fusicoccin metabolites were found in the fermentation broth using the method of liquid secondary ion mass spectrometry. It was established that the profiled DOT regime (15-20% to 5-8%) provided both the maximum concentration of fusicoccins and an enhanced accumulation of the main metabolite - fusicoccin A (FC A). The performance of the fermentation at a DOT of 15-20% decreased the content of FC A by 2-6% in comparison with the profiled DOT regime, and increased the content of fusicoccin C to 14-20% of the total fusicoccins. Fermentation at DOT of 5-8% was characterized by the highest content of the precursors of FC A, the less oxidized fusicoccins H and J, the contents of which were in range 7-12% and 16-17% of total fusicoccins, respectively.[PUBLICATION ABSTRACT]