Two compounds are obtained from the mycelium of endophytic fungus aspergillus sp.isolated from azadirachta indica A.juss.Their structures are identified to be secalonic acid F(1) and ergosterol peroxide(2) by spectral...Two compounds are obtained from the mycelium of endophytic fungus aspergillus sp.isolated from azadirachta indica A.juss.Their structures are identified to be secalonic acid F(1) and ergosterol peroxide(2) by spectral methods.Compound 1 is isolated from the endophytic fungus of A.indica for the first time.展开更多
The establishment of suspension culture system for neem (Azadirachta indica A. Juss) cells and the suspension culture condition was studied. It shows that the neem cell suspension culture system was best in B5 liquid ...The establishment of suspension culture system for neem (Azadirachta indica A. Juss) cells and the suspension culture condition was studied. It shows that the neem cell suspension culture system was best in B5 liquid medium, 2.0~4.0mg/L NAA with direct spill method. Based on the integrated analysis of cell biomass, Azadirachtin content and productivity, the optimum culture conditions were B5 liquid medium, 2.0-4.0 mg/L NAA, 3% sucrose at 25 ℃. The optimum rotating speed of the shaker and broth content d...展开更多
文摘Two compounds are obtained from the mycelium of endophytic fungus aspergillus sp.isolated from azadirachta indica A.juss.Their structures are identified to be secalonic acid F(1) and ergosterol peroxide(2) by spectral methods.Compound 1 is isolated from the endophytic fungus of A.indica for the first time.
文摘The establishment of suspension culture system for neem (Azadirachta indica A. Juss) cells and the suspension culture condition was studied. It shows that the neem cell suspension culture system was best in B5 liquid medium, 2.0~4.0mg/L NAA with direct spill method. Based on the integrated analysis of cell biomass, Azadirachtin content and productivity, the optimum culture conditions were B5 liquid medium, 2.0-4.0 mg/L NAA, 3% sucrose at 25 ℃. The optimum rotating speed of the shaker and broth content d...
