Author(s)

Mandlaa  ^1,2, Yu Zhang², Yongqing Wan², Ying Tie³, Bo Zhang⁴, Ruigang Wang², Guangxia Wang^2*

¹College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China.
²Inner Mongolia Key Laboratory of Plant Stress Physiology and Molecular Biology, Inner Mongolia Agricultural University, China.
³Hesheng (Inner Mongolia) Ecological Silviculture Co., Ltd., China.
⁴Research Institute of Hesheng (Inner Mongolia) Ecological Silviculture Co., Ltd., China.

Purslane, a common weed, has been used as food or folk medicine in many countries. The growth, medicinal components and nutrient contents of the plant are closely associated with endophytes, especially endophytic fungi. In this study, the endophytic fungi associated with purslane were isolated, and the effects of the isolates on the host were investigated to lay a foundation for further research and development of purslane resources. The results showed that a total of eight endophytic fungi were isolated from purslane (collected from Hohhot, Inner Mongolia, China), and they belonged to the genera Penicillium (isolates K, N, P, M and I), Chaetomium (isolate J), Fusarium (isolate H) and Petriella (isolate O). Moreover, the growth of purslane was significantly influenced by its endophytic fungi. Isolate M can significantly decrease the germination rate, while J can significantly increase the germination rate of purslane. In addition, H, J and M can significantly increase the bud length of purslane, and the fermentation broth of P has a negative influence on the bud length of purslane. M and I can significantly increase the height, fresh weight and chlorophyll content of purslane due, in part, to the lower pH of the fermentation broth of I and M.

Endophytic Fungi, Purslane, Portulaca oleracea L., Growth Promotion, Germination

 , M. , Zhang, Y. , Wan, Y. , Tie, Y. , Zhang, B. , Wang, R. and Wang, G. (2019) Isolation and Characterization of Endophytic Fungi from Purslane and the Effects of Isolates on the Growth of the Host. Advances in Microbiology, 9, 438-453. doi: 10.4236/aim.2019.95026.