{'fraction_non_alphanumeric': 0.02137546468401487, 'fraction_numerical': 0.0037174721189591076, 'mean_word_length': 6.03921568627451, 'pattern_counts': {'":': 0, '<': 0, '<?xml version=': 0, '>': 0, 'https://': 0, 'lorem ipsum': 0, 'www.': 0, 'xml': 0}, 'pii_count': 0, 'substrings_counts': 0, 'word_list_counts': {'cursed_substrings.json': 0, 'profanity_word_list.json': 0, 'sexual_word_list.json': 0, 'zh_pornsignals.json': 0}}
Partial Improvement of Vitrification and Acclimation of Oregano (Origanum vulgare L.) Tissue Cultures by Fish Protein Hydrolysates

ABSTRACT Tissue culture based clonal propagation of oregano (Origanum vulgare L.), an important technique in generating elite clonal lines, is affected by vitrification (hyperhydricity). In this study, the ability of several protein hydrolysates, yeast extract, casein, and bactopeptone, in preventing vitrification in benzyladenine-induced shoot cultures of oregano was tested. Only supplements of fish protein hydrolysates at 1000 mg/l partially prevented vitrification in oregano shoot clones regenerated from axillary bud explants. Fish protein hydrolysate treated shoots had higher chlorophyll content with reduced elongation of shoots, but water and total phenolic levels of shoots were not significantly different as compared with untreated controls or shoots treated with other commercial protein hydrolysates. These studies indicate that fish protein hydrolysates have the potential for reducing vitrification in plant tissue cultures.