Identification and fermentation of a wild edible fungus “Bailugu”

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.

Key words:Bailugu, Classification and identification, Mycelium fermentation