Sclerotial structures of Morchella conica in agar media with different carbohydrates

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dc.contributor.authorGuler, P.
dc.contributor.authorOzkaya, E. G.
dc.date.accessioned2020-06-25T17:44:21Z
dc.date.available2020-06-25T17:44:21Z
dc.date.issued2008
dc.departmentKırıkkale Üniversitesi
dc.description.abstractIn this study, the effects of various carbon sources for Morchella conica sclerotium formations were investigated under in vitro conditions. The formations of sclerotial initials, which improved from hyphae of Morchella conica, were obtained by using different carbohydrates. Vegetative mycelia were developed very well in agar media, containing malt extract (MEA), wheat (WA), potato dextrose (PDA) and complete medium yeast extract (CYM), however, moderate development occurred in defined media, containing glucose, sucrose, maltose and starch. The carbohydrate concentrations were prepared as 0.0%, 0.25%, 0.50%, 0.75%, 1.00% and 1.25%. Whole wheat agar and potato dextrose agar media consisting of glucose, sucrose and 0.25%, 0.75% and 1.25% starch excluded, while other cultural environments supported sclerotial formations. Sclerotial structures were examined morphologically and anatomically. The pigmentation changed from yellow to orange and brown. Time sclerotial formation varied from 10 days up to 7 months. Pigmentation, structure and quantity of sclerotia were taken as morphological criteria. Anatomical properties of sclerotia were obtained on light microscopy and scanning electron microscopy. Generally, sclerotial cells were very thick and spherical.en_US
dc.identifier.citationclosedAccessen_US
dc.identifier.doi10.1556/AAlim.2008.0001
dc.identifier.endpage357en_US
dc.identifier.issn0139-3006
dc.identifier.issn1588-2535
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-51149112050
dc.identifier.scopusqualityQ3
dc.identifier.startpage347en_US
dc.identifier.urihttps://doi.org/10.1556/AAlim.2008.0001
dc.identifier.urihttps://hdl.handle.net/20.500.12587/4083
dc.identifier.volume37en_US
dc.identifier.wosWOS:000259300300006
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherAkademiai Kiado Zrten_US
dc.relation.ispartofActa Alimentaria
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectMorchella conicaen_US
dc.subjectsclerotiaen_US
dc.subjectcarbohydratesen_US
dc.subjectvegetative myceliumen_US
dc.titleSclerotial structures of Morchella conica in agar media with different carbohydratesen_US
dc.typeArticle

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