The occurrence of a free amino pool in cultures of Claviceps litoralis Kawatani.
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The developmental transition of ergot from the sphacelial to the sclerotial phase is accompanied by marked changes in morphology, growth and metabolism. The production of alkaloids is paralleled by a concomitant protein synthesis, a decline in the contents of both total N and P, and an attendant rise in the value of the N/P ratio. The total level of free amino acids drops with proceeding development of the sclerotium. The most conspicuous drop, observed at the beginning of the production phase, is due to a sharp decrease in the level of free lysine. This drop attests to profound changes in the metabolism of the parasite in the period of transition from nonproducing sphacelium to producing sclerotium. The gradually decreasing level of free proline reflects the accumulation of the alkaloids. In a parasitic culture, proline is probably supplied in sufficient amounts by the host plant and the main difference between the metabolism of fungal sphacelium and sclerotium is a different utilisation of acetyl-CoA.
The proposed method includes primary and secondary treatments. Of the various disinfectants tested, 1-propanol and 1-butanol as a primary treatment and phenol, resorcinol, HgC12 or NaCl as a secondary treatment completely eliminated the contamination hazard. 1-Butanol and phenol were not useful disinfectants since they inhibited the growth of C. fusiformis along with the other contaminants. Primary and secondary treatment of sclerotia with 1-propanol and resorcinol, respectively, produced the maximum of stable cultures. Out of 120 cultures tested, 5 cultures demonstrated an appreciable yield of alkaloids under submerged cultural conditions.
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A non-mutant saprophytic strain C. paspali which forms conidia both on a solid medium and during submerged fermentation is described. Conidiation proceeded in parallel with culture growth and production of alkaloids. The effect of composition of culture media on the intensity of conidiation is described.
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