| General Information of Species (ID: SP0644) | |||||||
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| Species Name |
Trichoderma brevicompactum
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| Species Genus | Trichoderma | ||||||
| Species Family | Hypocreaceae | ||||||
| Microbe Type | Endophytic Fungi | ||||||
| Studied Organism | Trichoderma brevicompactum strain 0248 | ||||||
| External Links | |||||||
| Taxonomy ID | 1265815 | ||||||
| Genbank ID | JN257218 | ||||||
| Host Plant (s) | |||||||
| Allium sativum | Species Info | ||||||
| The Content Variation of Natural Product Induced by Different Factor(s) | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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| Fermentation Medium | [1] | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Factor Info
Click to show the detail information of this Factor
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| Experiment Detail |
The endophytic fungus 0248 was isolated from healthy garlic based on antifungal activity. Fresh mycelium were picked and inoculated into 500 mL Erlenmeyer flasks containing 100 mL PD medium. After 2 days of incubation at 28 ± 1 °C on a rotary shaker at 150 rpm, 3 mL culture liquid was transferred as seeds into a 300-mL Erlenmeyer flask containing 30 mL medium (20 gL 1 dextrose, 5 gL 1 peptone, 1 gL 1 beef extract, 0.001 gL 1 ZnSO47H2O and 0.01 gL 1 NH4Cl). The resulting culture was kept on a rotary shaker at 180 rpm for 4 days at 28 ± 1 °C.
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| Fermentation Medium (20 g/L dextrose, 5 g/L peptone, 1 g/L beef extract, 0.001 g/L ZnSO47H2O and 0.01 g/L NH4Cl) (28 ± 1 degrees Celsius + 4Days + 180 rpm) (Part: .; Location: .) | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| NP Name | Link | Host | Plant Part | Location | NP Content | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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Trichodermin
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NP Info | Allium sativum | NA | NA |
NP Content: 258 mg
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| References | ||||||||||||||||||||||||
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| 1 | Antifungal activity of metabolites of the endophytic fungus Trichoderma brevicompactum from garlic | |||||||||||||||||||||||