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This is a rst report about the diversity of micromycetes associated with living thalli of the edible red algae Palmaria palmata (dulse). We collected samples in the Kandalaksha Bay of the White Sea at upper (10 thalli in the littoral) and lower (10 thalli in the sublittoral) lines of this species distribution. The work was carried out by cultural m...
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... study focused on the P. palmata thalli (Fig. 1) sampled in August 2018 near the Pertsov White Sea Biological Station in Kandalaksha Gulf of the White Sea (66°34′ N, 33°08′ E). We chose two plots to collect the thalli; specifically, at the upper boundary of the alga distribution in the midlittoral zone and lower boundary in this area in the sublittoral zone at a depth of ...
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... L of the medium) or gentamicin (40 mg/0.5 L of the medium) were added to inhibit bacterial growth. Before the inoculation, each sample was cleaned under running water from large-size contaminants and then rewashed under sterile seawater. Next, older decaying parts of thallus were separated from young proliferations with a sterile lancet (scalpel) (Fig. 1); each of these groups was divided into two equal parts. From each group, half of these fragments was intended for inoculation of the surface mycobiota; another half was exposed to the surface sterilization by the authors' modified technique previously employed for brown algae [4]. The modification consisted in reducing the incubation ...
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... largely produce species from the genera Alternaria, Penicillium, and Aspergillus, which are not found or are rare on thalli investigated in this study. Effect of age on composition and structure of the thalli mycobiota. The perennial thallus of Palmaria palmata features the older (overwintered) and younger (formed in the current season) parts (Fig. 1). Generally, the older parts appear degraded and commonly light-colored; they are primarily smaller than the younger ones. Considering this difference in the external appearance between different parts of thallus, we made an inquiry into the effect of age on composition and structure of ...
