TABLE 1.

Effect of pH on conidiation and fumonisin production^a

Mediumb	Strain	Final pHc	Conidia (105)d	Dry wt (g)	FB1 concn (μg/ml)e
DL	Wild type	2.4 ± 0.10	16 ± 1.2	1.0 ± 0.05	15 ± 0.71
	FT536	2.4 ± 0.11	14 ± 1.4	0.9 ± 0.11	5.7 ± 0.54
BSAL3	Wild type	2.6 ± 0.10	82 ± 13	1.4 ± 0.02	14 ± 0.60
	FT536	2.7 ± 0.06	57 ± 16	1.1 ± 0.05	8.7 ± 0.98
BSAL6	Wild type	5.6 ± 0.15	230 ± 14	1.8 ± 0.05	3.9 ± 0.91
	FT536	5.6 ± 0.16	1.8 ± 0.22	1.8 ± 0.05	NDf
BSAL9	Wild type	6.8 ± 0.05	240 ± 9.8	1.9 ± 0.05	ND
	FT536	6.5 ± 0.05	1.9 ± 0.11	1.5 ± 0.05	ND

^aAll data are means and standard deviations from three replicates. 

^bDL, defined liquid medium (pH 5.9); BSAL, defined liquid medium with BSA as the sole nitrogen source (numbers indicate the initial pH of the medium). 

^cFinal pH of the fungal cultures after 7 days of incubation. 

^dDetermined with a hemacytometer. 

^eAnalyzed by HPLC. 

^fND, none detected.