Optimization of culture conditions for three edible Lepista mushrooms

Abstract:

[Background] The strains in this study were respectively isolated from the wild edible fungus fruit-bodies of Lepista irina, L. panaeolus and L. nuda, which were collected from Guancenshan and Wulushan Mountains in Shanxi province. [Objective] To obtain their optimal culture conditions on mycelial growth. [Methods] The effects of different carbon sources, nitrogen sources, carbon-nitrogen ratio, pH and culture temperature were studied by using mycelial growth rate as an indicator; according to the Box-Benhnken center combination based on the experimental design principle, the three-factor and three-level response surface method is used to determine the optimal culture carbon source, nitrogen source and pH for the mycelium. [Results] The mycelium growth rate of L. irina reached 1.13 mm/d under the optimized culture conditions of glucose 20.9 g/L, potato 196.47 g/L, pH 6.0 and culture temperature 21 °C; the maximized mycelium growth rate of L. panaeolus was 0.73 mm/d under mannitol 17.4 g/L, yeast extract 8.1 g/L, vitamin B 0.1 g/L, K2HPO4 2.5 g/L, MgSO4 2.5 g/L, pH 7.9, 25 °C; L. nuda in potato 200 g/L, soluble starch 20.5 g/L, KNO3 2.1 g/L, K2HPO4 2.5 g/L, MgSO4 2.5 g/L, vitamins B 0.1 g/L, pH 7.0, 25 °C reached the maximum mycelial growth rate of 2.38 mm/d. [Conclusion] the optimized culture conditions for three strains of Lepista will provided the data for the introduction and acclimatization of wild edible fungi.