Fermentation Of Coronatine

Coronatine has the similar structure to abscisic acid and jasmonates. They all can regulate the growth of plants. The high cost of production of abascisic acid and jasmonates has limited the application of them. Coronatine, as the substitute of abascisic acid and jasmonates, produced by fermentation, would benefit agriculture. It was confirmed by experiments that No.003, one of Pseudomonas could produce coronatine. After treatment of ultraviolet radiation, a strain No. 104 with 1.43 times than the original strain was obtained. After treatment of NTG, a strain No. 212 with l.Htimes than No. 104 was obtained. On the other side, a strain No.409 which could produce coronatine in 26 C was attained. Although No.409 could only produce 45 percent coronatine of the original strain, it had overcome the restriction of the high temperature.With one-variable-at-time design, an optimized fermentation media was obtained. The optimum media compositions for coronatine fermentation were indicated as follows: 0.03% KNO3>0.02% MgSO4.7H2O>0.1% NH4C1>1.5% glucose. The optimum coronatine fermentation condition were 50mlbroth/500ml flask, pH7.One gram of the crystal of coronatine was preparated from the 300 L culture of No.104. The crystal could cause the chlorosis of green leaves, hypertrophy of potato tuber discs and could prevent elongation of the stem of soybean. With the result of High performance liquid chromatography, Gas chromatography-Mas spectroscopy, Nuclear magnnetic resonance spectroscopy, the structure of the crystal was confirmed to be consistent to the specimen of coronatine.