科微学术

微生物学通报

一株野生食用菌白芦菇的鉴定及发酵条件
作者:
作者单位:

作者简介:

通讯作者:

中图分类号:

基金项目:

国家重点研发计划资助(2018YFD0400200);国家自然科学基金(81503187);福建农林大学现代种业工程研究院建设经费


Identification and fermentation of a wild edible fungus “Bailugu”
Author:
Affiliation:

Fund Project:

  • 摘要
  • |
  • 图/表
  • |
  • 访问统计
  • |
  • 参考文献
  • |
  • 相似文献
  • |
  • 引证文献
  • |
  • 资源附件
  • |
  • 文章评论
    摘要:

    【背景】白芦菇是从沙县野外分离并驯化栽培的食用菌,因其子实体从原基形成到采摘时所经历的棒形期、钉头期均为白色且形似芦笋,因此当地也称之为“白芦菇”。【目的】对白芦菇进行鉴定,并研究其菌丝发酵培养特性。【方法】采用形态学观察与rDNA-ITS分析对白芦菇进行鉴定;以摇瓶发酵的菌丝体生物量干重为指标,经过单因素筛选及正交试验综合筛选得到白芦菇菌丝发酵的最适条件与配方。【结果】形态学观察与ITS鉴定分析表明白芦菇在分类上属于侧耳科(Pleurotaceae)侧耳属(Pleurotus),学名为Pleurotus giganteus,其菌丝摇瓶发酵最适条件为温度25 °C、pH 8.0及避光培养,菌丝摇瓶发酵最适配方为:玉米粉25.0 g/L,黄豆粉3.0 g/L,KH2PO4 1.5 g/L,MgSO4·7H2O 1.0 g/L,硫胺素50.0 mg/L。【结论】对白芦菇的种性鉴定与菌丝发酵条件研究可为后续的科学推广与开发应用奠定基础。

    Abstract:

    [Background] Bailugu is an edible fungus isolated and domesticated from the wilderness of Sha county. As its fruit body is white and shaped like asparagus in the course from the formation of its primordium to the pick of fruit body, during which it experienced the rod-shaped period and the nail head period, it is called as “Bailugu” in local. [Objective] Identifying Bailugu and studying its characteristics in hyphal fermentation culture. [Methods] The morphological observation and rDNA-ITS analysis were used to identify Bailugu. Using the dry weight of mycelium biomass in shake flask fermentation as the main index, the optimum conditions and formula for the hyphae fermentation of Bailugu were obtained through the single factor screening and orthogonal comprehensive screening. [Results] Morphological observation and ITS analysis showed that Bailugu belongs to Pleurotus, Pleurotaceae, and its scientific name is Panus giganteus, its optimum conditions for mycelial shake flask fermentation were as follows: temperature of 25 °C, pH of 8.0 and protection from light, and the most suitable formula for fermentation of mycelial shake flask is corn flour of 25.0 g/L, soybean powder of 3.0 g/L, KH2PO4 of 1.5 g/L, MgSO4·7H2O of 1.0 g/L, thiamine of 50.0 mg/L. [Conclusion] This study conducted the research on the identification and mycelial fermentation culture of Bailugu, hoping to lay the foundation for the subsequent scientific promotion and development.

    参考文献
    相似文献
    引证文献
引用本文

戚梦,刘城移,赵强,张琪辉,胡开辉,吴小平,林文雄,傅俊生. 一株野生食用菌白芦菇的鉴定及发酵条件[J]. 微生物学通报, 2019, 46(7): 1619-1628

复制
分享
文章指标
  • 点击次数:
  • 下载次数:
  • HTML阅读次数:
  • 引用次数:
历史
  • 收稿日期:
  • 最后修改日期:
  • 录用日期:
  • 在线发布日期: 2019-07-02
  • 出版日期: