2015•Unpublished venueRequires access

Comparison of the production of fusaric acid produced by Fusarium oxysporum f. sp. lycopersici in different cultures with HPLC method.

S. Pirayesh, Hamid Reza Zamanizadeh, B. Morid

Abstract

Fusarium oxysporum f. sp. lycopersici is an important pathogen of tomato and produces a variety of mycotoxins, pigments, and phytohormones. Fusaric acid is one of the oldest known secondary metabolites produced by F. oxysporum and some other Fusarium species. In this research we performed qualitative and quantitative analysis of fusaric acid production in three medium with HPLC method. PSB (Potato sucrose broth) medium, CYB (Czapek yeast extract broth) and Potato sucrose and tomato juice medium were selected. PSB medium showed the highest concentration of fusaric acid in equal conditions. Also other metabolites except of fusaric acid less produced in this medium.

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Available abstract

Key concepts: Fusaric acid, Fusarium oxysporum, Fusarium, Sucrose, Mycotoxin, Food science, Chemistry, Yeast extract