Acid Production, a Possible Basis for Benomyl Tolerance in Verticillium malthousei

Publisher Website
Google Scholar
Abstract
Benomyl tolerance for 12 strains of V. malthousei [pathogen in mushroom disease] was associated closely with ability to produce acid; e.g., for supplemented Czapek Dox broths, the pHs of culture filtrates of tolerant strains ranged 3.5-5.4 vs. 6.2-7.4 for culture filtrates of sensitive strains. Benomyl effectiveness also was altered by buffering of media to differing pH. For this species, benomyl tolerance is apparently not related directly to the fungicide''s mode of action, but may result partially or entirely from an alteration in fungal metabolism that conditions decreased sensitivity to benomyl, possibly by a pH-regulated reduction in uptake or binding.

This publication has 2 references indexed in Scilit: