Morphological development and gibberellin production by different strains of Gibberella fujikuroi in shake flasks and bioreactor

Abstract

Strain H-984 of G. fujikuroi grown for 38 h in a shake flask with medium containing 20 g glucose l−1, 3 g yeast extract l−1, 2.5 g NH4NO3 l−1, 0.5 g KH2PO4 l−1, 0.1 g MgSO4 l−1, 1 g CaCO3 l−1, and inoculated into a bioreactor with medium containing 60 g glucose l−1; 1 g NH4Cl l−1; 3 g KH2PO4 l−1 and 1.5 g MgSO4 l−1 produced 1100 mg gibberellic acid l−1.