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Production of cell wall degrading enzymes by pathogenic fungi of mulberry shoots and the inhibition of enzyme activity by water extracts of mulberry shoots



Production of cell wall degrading enzymes by pathogenic fungi of mulberry shoots and the inhibition of enzyme activity by water extracts of mulberry shoots



Bulletin of the Sericultural Experiment Station 28(2): 253-296



Culture filtrates of the fungi showed macerating activity on a potato slice and a mulberry radicle, with Sclerotinia sclerotiorum showing the highest activity and Diaporthe nomurai the lowest among 6 fungi examined. The optimum pH for enzyme activity of each fungus was as follows: S. sclerotiorum, pH 3-3.5; Fusarium lateritium f. sp. mori, pH 7.5; F. solani f. sp. mori, pH 6-7; F. solani f. sp. pisi, pH 6-7; Stigmina mori, pH 6-7; D. nomurai, pH 5-6. A brown lesion formed around the wound of mulberry shoots inoculated with a dialyzed culture filtrate of S. sclerotiorum at pH 4.5, but not at pH 8. Filtrate deactivated by heat treatment did not produce any lesion at pH 4.5; lesion development occurred from enzyme action and not from oxalate produced by the fungus. The filtrate of 3 spp. of Fusarium also produced a lesion at pH 6 and 10. The water extract of cortex and xylem tissues of mulberry shoots showed various influence to active enzymes produced by S. sclerotiorum. The xylem extract reduced cellulase activity, but an autoclaved one promoted its activity. The extract from new shoots (June), especially with a portion of infected brown cortex, inhibited stronger macerating enzyme activity than that from old shoots (Nov.).

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Accession: 000958601

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