Pen Academic Publishing   |  e-ISSN: 2602-4772

Original article | International Journal of Innovative Approaches in Agricultural Research 2019, Vol. 3(3) 376-384

Production of Trichoderma harzianum (127a and 127b) spores by Fermentation (LF and SSF)

Almı Hiba, Dehimat Laid, Zaki Omrane, Ahmed Sabri & Philipe Thonart

pp. 376 - 384   |  DOI: https://doi.org/10.29329/ijiaar.2019.206.3   |  Manu. Number: MANU-1904-19-0003

Published online: September 30, 2019  |   Number of Views: 6  |  Number of Download: 37


Abstract

In order to produce a bio fungicide, two strains of Trichoderma harzianum (127a and 127b) were used.The results revealed that the mycelium multiplication of Trichoderma harzianum (127a and 127b) strains in liquid fermentation yielded a good mycelial mass (106 cells / ml), or the optimal conditions are a pH 5, a temperature of 30° C, and a medium of culture made of Malt extract and yeast extract. However, the more or less unfavorable conditions for the development of mycelium (FMS) favored the appearance of the spore form of our two antagonistic strains, which resulted in a smooth greenish powder at the end of the fermentation, on a solid medium.

Keywords: Trichoderma harzianum, liquid fermentation, solid-state fermentation, Wheat Bran.


How to Cite this Article?

APA 6th edition
Hiba, A., Laid, D., Omrane, Z., Sabri, A. & Thonart, P. (2019). Production of Trichoderma harzianum (127a and 127b) spores by Fermentation (LF and SSF) . International Journal of Innovative Approaches in Agricultural Research, 3(3), 376-384. doi: 10.29329/ijiaar.2019.206.3

Harvard
Hiba, A., Laid, D., Omrane, Z., Sabri, A. and Thonart, P. (2019). Production of Trichoderma harzianum (127a and 127b) spores by Fermentation (LF and SSF) . International Journal of Innovative Approaches in Agricultural Research, 3(3), pp. 376-384.

Chicago 16th edition
Hiba, Almi, Dehimat Laid, Zaki Omrane, Ahmed Sabri and Philipe Thonart (2019). "Production of Trichoderma harzianum (127a and 127b) spores by Fermentation (LF and SSF) ". International Journal of Innovative Approaches in Agricultural Research 3 (3):376-384. doi:10.29329/ijiaar.2019.206.3.

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