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TERM PAPER
on
Fungus
Gibberella fujikuroi
Submitted By
SHASHI SHARMA
Roll No.P8003B15
Reg No. 11006142
M.Sc. Micro.
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Gibberella fujikuroi (Swada) Wollenw, (1931)
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Whenever a study is conducted, it is done on the basis of certain objective In mind.
A successful completion of a term paper is based on the objective of the study that
could be stated as under:
@m How ?
produces gibberellic acid which is of industrial
importance.
@m Role of gibberellic acid in seed germination,parthenocarpy etc
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?
is a fungal plant pathogen. It causes
disease in rice
seedlings, by overloading them with the phytohormone gibberellin as its own
metabolic by product.
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(a) macroconidia; (b) microconidia; (c) microconidia produced in false heads; (d)
microconidia produced in chains; (e) sterile coils.
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Seedlings with bakanae emerge rapidly, remain tender and are significantly taller
than non-infected plants. Severely diseased seedlings die before transplanting, and
those that survive may die after transplanting. Heavily infected seed lots may
produce both, stunted and elongated seedlings. Older infected plants show tall
tillers with pale-green flag leaves well above the canopy of the healthy crop.
Infected plants produce only few tillers and leaves dry up before maturity. In some
cases, diseased plants survive until maturity, but are sterile and produce no or
empty panicles. White powdery growth of conidiophores may be visible on lower
parts of diseased plants. The panicles of healthy plants may be contaminated by
spores and turn pink due to growth and sporulation of the fungus on hulls or
kernels.
In the soil as thick-walled hyphae or macroconidia. The fungus produces hyaline,
elliptical ascospores (10 ± 20 x 4 - 7 µm, 1 ± 3 septa), hyaline, oval to clavate,
single-celled microconidia (5 ± 12 x 1.5 ± 2.5 µm) in chains, and hyaline, slightly
curved macroconidia (25 ± 60 x 2.5 ± 4 µm) with a foot-shaped basal cell and 3 ± 7
septa.
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¢
@m Role of Gibberellic acid is more or less like auxin. Like auxin gibberellic
acid influence cell division ,cell elongation ,flowering , fruiting ,seed
germination ,cambial activity ,axillary bud formation ,etc.Unlike auxin
,gibberellic acid is transported in all direction.
@m It increases the number and size of the cells.The inter node
is lengthened under its influence ,as a result the plant becomes long.
@m Under the influence of gibberellic acid leaves ,flowers and
fruits increase in size.
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Seedless fruits are formed from it.
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It removes the dormancy of seeds and influences
the seeds to germinate.
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Some flowers require light and appropriate
temperature for blooming but under its influence such light and temperature are
not required.
@m By applying appropriate amount of gibberellic acid the
number of male flowers can be diminished and number of female flowers can
be increased. . Formation of male flowers is generally promoted by
concentrations of 10 to 200 ppm., female flowers by concentrations of 200 to
300 ppm. Concentrations of more than 600 ppm markedly suppresses initiation
of both male and female flowers.
@m ? It inhibits the growth of buds and root.
@m ` ¢warf plants with short inter nodes and rosette of leaves are formed
in winter.These plants in the next year develop elongated inter nodes and bear
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Geberellic acid must be carefully calibrated. When too much is applied, the results
may be the opposite of those desired. If too little is applied, repeat treatments may
be required. The acid is approved by most organic certification programs, because
it is found naturally in plants.
Many of the table grapes grown in the United States are a genetically seedless
variety that would naturally produce small fruit on very compact clusters. Almost
all seedless grapes on the market are treated with GA3. It substitutes for the
presence of seeds, which would normally be the source of native GAs for fruit
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growth. Repeated spraying with GA3 increases both rachis length (producing
looser clusters) and fruit size.The increased rachis length prevents the cluster from
being too compact, and this reduces the chance of fungal growth inside the cluster.
Two to three additional applications of GA3 during fruit development are thought
to increase berry size by enhancing the import of carbohydrates into the developing
fruit. In excess of 8 tons of GA3 are used in the California grape industry annually.
Gibberellic acid is also used to boost cherry production. Sweet, bing cherries are
sprayed 4 to 6 weeks before harvest to increase fruit size. Application of GA3 to
tart cherries increases yield through enhanced bearing.
Gibberellin A4 (GA4) is used to promote the fruit set of apple and pear trees. For
example, in some apple cultivars the amount of fruit produced is often limited by
biennial bearing, a phenomenon whereby the production of a heavy crop of fruit
one year inhibits the subsequent production of flower buds, and hence, the yield of
fruit the following year.The alternate bearing of some cultivars can be overcome
by applying GA4 in the "off" year to promote the formation of flower buds, and
subsequent fruit set. In regions of Europe where fruit set of apple and pear trees is
often reduced by inclement weather at the time of pollination, the application of a
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Gibberellic acid is also applied to citrus crops, though the actual use depends on
the particular crop. For example GA3 is sprayed onto oranges and tangerines to
delay or prevent rind-aging, so that fruit can be harvested later without adverse
effects on rind quality and appearance. For lemons and limes, GA3 synchronizes
ripening and enhances fruit size.
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Structure of a germinating barley grain and the biochemical processes that occur
during the "modification" part of the malting process.
In the multistep malting process, mature barley grains are steeped or soaked to
allow them to imbibe water. Next, the grains are spread out to germinate, during
which time the starch within the endosperm will be hydrolyzed by Į-amylase
allowing the embryo to begin to grow. This process of starch breakdown is referred
to as "modification." Gibberellic acid may be applied during this time and will
supplement the native GAs in the grain, enhance the production of Į-amylase, and
consequently, speed up the hydrolysis of starch. (The molecular aspects of this GA
response are shown in Chapter Figure 20.24). The germinated grains, which show
a well-developed root and have a shoot (termed an "acrospire"), which is
approximately 75% of the length of the grain, are then kilned. This is a two-step
process, first to dry the grain, and second, to cure or heat it. The temperature to
which the modified malt is cured will determine whether light-colored (low-
temperature curing) or dark beer (high-temperature curing) is to be produced. The
modified and kilned malt provides the raw material for the fermentation.
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losing its activity after 4 hours at 100°C (212°F). In 1935 Teijiro Yabuta first
isolated a non-crystalline solid and named it Gibberellin. In 1938, Yabuta and
Yusuke Sumiki first isolated a crystalline compound from the cultured fungus.
Since this time, 79 different gibberellins have been isolated, many of these from
the seeds of a wide variety of species. Gibberellic acid-3 (GA-3) is the most widely
used, and is produced commercially by growing the fungus in huge vats and then
extracting and purifying the GA-3.
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(also called ? , ?, and (?) is a hormone found
in plants. Its chemical formula is C19H22O6. When purified, it is a white-to-pale-
yellow solid.
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kaurene and its various derivatives.They are precursors of gibberellins but the
exact pathway is yet to be elucidated.
GA-3 occurs naturally in the seeds of many species and is produced commercially
by growing ?
fungus cultures in vats, then extracting and
purifying the GA-3. More than 4 tons of gibberellins are sold annually.
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(Borrow et al. 1964) presumably because of the oxygen limitation. Any change in
morphology of the fungal strain that lowers the viscosity can result in improved
oxygen transfer and in turn, increase the GA3 production.
Gibberellin production by Gibberella depends upon the nature of the carbon and
nitrogen sources and is stimulated by a high carbon to nitrogen ratio.Gibberellin
production follows cessation of growth and exhaustion of the nitrogen source in
batch cultures and does not occur at low growth rates and low nitrogen
concentrations (less than 65 mg L`'in the form of glycine) in a chemostat. The
onset of gibberellin production was attributed to the growth arrest that follows the
depletion of an essential nutrient .This is usually assumed to be a general trait of
secondary metabolites.
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The carbons in gibberellins must evidently come from a carbon source. It is thus
not surprising that carbon limitation did not allow gibberellin production. When
the nitrogen concentrations were large enough to allow glucose to be exhausted
first, no gibberellins were produced.In low-nitrogen, low-glucose media,gibberellin
production stopped after a few days. Addition of glucose was sufficient for
gibberellin synthesis to resume at a constant rate.This rate represented a sort of
'installed capacity' for gibberellin production; when the initial glucose and nitrogen
supplies were halved, the rate was halved.A culture medium was not required for
gibberellin production by previously uninduced mycelia: transfer of mycelium
grown in high-nitrogen minimal medium to a glucose-phosphate solution led to
lasting gibberellin production.The activation of gibberellin production upon
transfer was not caused by transfer stress, because it did not occur in mycelia
returned to the previous medium.In experiment, transfer to a glucose solution gave
the the same results as transfer to a glucose-phosphate solution. Therefore,
phosphate was not required for gibberellin production.Glucose inhibited
gibberellin production. High initial glucose concentrations were deleterious for the
accumulation of gibberellins.The productivity of young mycelia(aged 3-6 d) was
very negatively related to the glucose concentrations present in the media at the
time.
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produce gibberellin acid.Gibberellic acid is used in grape
industry,brewing industry and in agriculture.This acid has a role in stem
elongation,Parthenogenesis,breaking of dormancy,increase in size of
fruit,production of malt and has antisenscence activity.so because of these uses
this fungus has huge scope in today¶s world. Gibberellins are the only ones
produced through fungal fermentation. A total of 79 gibberellins are currently
known; 25 of which are produced by fungi. Gibberellins were first isolated from
?
, the sexual state of , when it was
discovered that rice infected with this fungus grew faster than normal. It¶s
importance as a plant growth stimulator was soon recognized and more than 4
tons of gibberellins are sold annually. ?
and
are used industrially where fermentation of substrates is done in 5-
6000 gal vats.
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Curtis PJ, Cross BE. 1954. Gibberellic acid. A new metabolite from the culture
filtrates of Gibberella fujikuroi. Chem. Ind. 1066.
Grove JF. 1961. The gibberellins. Quart. rev (Chem. Soc. London) 15, 46-70.
Hori S. 1898. Some observations on "Bakanae" disease of the rice plant. Mem.
Agric. Res. Sta. (Tokyo) 12 (1),110-119.
Macmillan J, Seaton JC, Suter PJ. 1959. A new plant-growth promoting acid-
gibberellin A5 from the seed of Phaseolus multiflorus. Proc. Chem. Soc. 325.
Macmillan J, Seaton JC, Suter PJ. 1960. Isolation of gibberellin A1 and gibberellin
A5 from< i>Phaseolus multiflorus. Tetrahedron. 11, 60-66.
Macmillan J, Seaton JC, Suter PJ. 1962. Isolation and structures of gibberellin A6
and gibberellin A8. Tetrahedron. 18, 349-355.
Phinney BO. 1983 The history of gibberellins. In: The Biochemistry and
Physiology of Gibberellins (Ed. Crozier A.) vol 1. pp 19-52. Praeger Publishers
USA.
Phinney BO, West CA, Ritzel MB, Neely PM. 1957. Evidence for gibberellin-like
substances from flowering plants. Proc. Nat. Acad. Sci. (U.S.A.) 43. 398-404
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Stodola FH, Raper KB, Fennell ¢I, Conway HF, Johns VE, Langford CT, Jackson
RW. 1955. The microbial production of gibberellins A and X. Arch. Biochem.
Biophys. 54, 240-245.