The effect of carbon dioxide on Aspergillus flavus and Eurotium repens (a study done at mycology laboratory in Biotrop, Bogor, Indonesia) / Tengku Elida Tengku Zainal Mulok

• Main Author: Tengku Zainal Mulok, Tengku Elida
• Format: Article
• Language: English
• Published: Universiti Teknologi MARA, Pahang 1991
• Subjects: Temperature; Extraction (Chemistry); Nutrition. Foods and food supply
• Online Access: https://ir.uitm.edu.my/id/eprint/61254/1/61254.PDF; https://ir.uitm.edu.my/id/eprint/61254/

The effects of different concentrations of carbon dioxide (20,40,60 and 80%) on: (1) mycelial growth and conidiation of A. flavus; (2) mycelial growth, conidiation and cleistothecia formation of E.repens were studied. The experiment was conducted in 3.3 liters jars (gas tight) at room temperature, using 3 replicates for each treatment. Potato Dextrose Agar was used as the medium to study the effects of CO2 on mycelial growth, conidiation and cleistothecia formation of A. flavus while Czapek Yeast Extract 20% Sucrose Agar 9CYE 20S) was used as a medium to study the effects of CO2 on mycelial growth, conidiation and cleistothecia formation of E.repens. The results showed that C02 affected mycelial growth, sporulation, spore germination and cleistothecia formation significantly. CO2 at 20% concentration started to inhibit the three parameters in A. flavus while at the same CO2 concentration, cleistothecia formation was totally inhibited in E. repens. The parameters decreased with the increase of CO2 concentration.