Water Activity and Other Factors that Affect the Viability of Colletotrichum truncatum Conidia in Wheat Flour-Kaolin Granules ('Pesta')

Autor:	C. D. Boyette, K. S. Williams, Paul C. Quimby, B. T. Vinyard, W. J. Connick, D. J. Daigle
Rok vydání:	1996
Předmět:	food.ingredient biology Water activity Mycoherbicide fungi Wheat flour food and beverages Sesbania biology.organism_classification Conidium Horticulture food Agronomy Insect Science Agar Colletotrichum truncatum Agronomy and Crop Science Bioherbicide
Zdroj:	Biocontrol Science and Technology. 6:277-284
ISSN:	1360-0478 0958-3157
DOI:	10.1080/09583159650039467
Popis:	Optimization of shelf-life is critically important for biocontrol products containing living microorganisms. Conidia of Colletotrichum truncatum, a fungal pathogen of the weed, hemp sesbania (Sesbania exaltata), were produced in shake flasks (corn meal± soya flour medium) and on Emerson Yp Ss agar and formulated in wheat flour± kaolin granules (`Pesta’). The granules were conditioned at water activities of 0, 0.12, 0.33, 0.53 and 0.75 during storage at 25°C over desiccant or saturated salt solutions. The longest shelf-life (conidial inoculum viability) was found in samples in the water activity range 0± 0.33, where the water was bound by the matrix and not readily available to the fungus. At a water activity of 0.12, granules were 100% viable (on water agar) for at least 24 weeks, and were 87% viable after 1 year. Sucrose (5% w/w) partially counteracted the detrimental effect of high water activity on the shelf-life of C. truncatum when incorporated in the granules.
Databáze:	OpenAIRE
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