| The Content Variation of Natural Product Induced by Different Factor(s) | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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| Species Name: Penicillium janthinellum HDN13-309 | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Factor Name: Liquid medium | [1] | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Experiment Detail |
The mangrove plant Sonneratia caseolaris was collected from Hainan Province in 2012. The fungus P. janthinellum HDN13-309 was cultured under static conditions at 28 ℃ in 1000 mL Erlenmeyer flasks containing 300 mL of liquid medium containing maltose (2%), mannitol (2%), glucose (1%), sodium glutamate (1%), yeast extract (0.3%), corn syrup (0.1%), KH2PO4 (0.05%), and MgSO4.7H2O (0.03%) dissolved in naturally collected seawater (Huiquan Bay, Yellow Sea, Qiangdao, China). After 4 weeks of cultivation, the whole broth (20 L) was filtered through cheesecloth to separate supernatant and mycelia.
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| Factor | Part | Location | NP Content | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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Liquid medium containing maltose (2%), mannitol (2%), glucose (1%), sodium glutamate (1%), yeast extract (0.3%), corn syrup (0.1%), KH2PO4 (0.05%), and MgSO4.7H2O (0.03%) (28℃ + 28 days)
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Roots | Hainan Province, China |
NP Content: 7 mg
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| References | ||||||||||||||||||||||||
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| 1 | Penicisulfuranols A-F, Alkaloids from the Mangrove Endophytic Fungus Penicillium janthinellum HDN13-309 | |||||||||||||||||||||||