Sporulation of Pyricularia spp. in culture. effect of some aromatic compounds

The effect of L-tyrosine, DL-phenylalanine, shikimic acid and chlorogenic acid on sporulation was studied with six isolates of Pyricularia from different gramineous hosts. In general, the isolates from cultivated gramineae sporulated better than the isolates from the wild grasses. The effect of the compounds on sporulation varied with the isolate. Possible genetic differences among the isolates are invoked to explain the results

Effect of some phenolic compounds on sporulation and growth of Pyricularia spp

Sporulation of Pyricularia isolates were generally depressed by most of the phenolic compounds under the experimental conditions. However, many of the compounds tended to induce conidial formation in the otherwise non-sporulating isolate from B. mutica. Caffeic acid and guaiacol for the isolate from O. sativa, coumarin for the isolate from E. coracana and cinnamic acid for the isolate from P. repens were stimulatory for sporulation. As judged by their growth response, the isolates from O. sativa and B. mutica tolerated a wider variety of phenols than the isolates from L. hexandra and P. repens. The isolates from E. coracana and S. italica showed an intermediate response

Sporulation of Pyricularia spp. on detached leaves of gramineae and in media supplemented with leaf extracts

Except for the isolate fromS. italica, all other isolates of Pyricularia sporulated best on detached injured leaves ofT. vulgare andS. italica as compared to their natural host leaves in light. The observed results are ascribed to heterokaryosis and production/selection of sporulating biotypes rather than to the stimulation of sporulationper se of the isolates by special pre- or post-inoculation compounds in the detached leaves

Antigenic comparison of cultures of Pyricularia oryzae Cav

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