| The Content Variation of Natural Product Induced by Different Factor(s) | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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| Species Name: Penicillium expansum strain WF7 | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Factor Name: Rice Medium | [1] | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Experiment Detail |
In brief, commercial finger millet seeds originating from India were germinated and grown in pails of Turface clay placed in the field (Arkell Field Station, Arkell, ON, Canada, GPS: 43°39′ N, 80°25′ W, and 375 m above sea level). At the pre-flowering stage, five samples were collected from seeds, intact roots and shoots. For large scale fermentation, each endophyte was fermented in 2 L flasks (five flasks per each endophyte) containing 50 g white rice and 100 mL H2O. The flasks were incubated at 25 °C for 30 days without shaking.
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| Factor | Part | Location | NP Content | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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Rice Medium (25 degrees Celsius + 30Days)
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roots | Arkell Field Station, Arkell, ON, Canada |
NP Content: 5 mg
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| References | ||||||||||||||||||||||||
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| 1 | Characterization of Antifungal Natural Products Isolated from Endophytic Fungi of Finger Millet (Eleusine coracana) | |||||||||||||||||||||||