| General Information of Natural Product (ID: NP1456) | |||||||
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| Natural Product Name |
Alternariol-10-Methyl Ether
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| The Content Variation of Natural Product Induced by Different Factor(s) | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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| Species Name: Alternaria alternata isolate FC-46 | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Factor Name: PDB medium | [1] | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Experiment Detail |
Mature fruits of a healthy and symptomless one year old plant of C. annum (Family: Solanaceae) were collected from Jammu (32° 43′ 58″ N, 74° 48′ 32″ E), India. An inoculum of A. alternata was prepared in Erlenmeyer flasks (500 ml) with potato dextrose broth (PDB) media (150 ml) incubated for 5 days in shaking (150 rpm) at 28 ℃ . Batch fermentation was performed in Erlenmeyer flasks (1L) on PDB, pH 5.5. Each flask containing 300 ml broth was inoculated with 10 percent of inoculum prepared and incubated at 28 ℃ in dark with shaking at 200 rpm for 7 days.
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| Factor | Part | Location | NP Content | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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PDB medium (28℃ +7 days + PH5.5)
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Fruits | Jammu, India |
NP Content: 2.31 mg/L
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| References | ||||||||||||||||||||||||
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| 1 | Capsaicin production by Alternaria alternata, an endophytic fungus from Capsicum annum; LC-ESI-MS/MS analysis | |||||||||||||||||||||||