亚紫裸伞的生物学特性及驯化栽培

doi:10.13560/j.cnki.biotech.bull.1985.2023-1040

摘要/Abstract

摘要：

【目的】为实现西藏野生真菌资源的高效开发与利用，促进食药用真菌产业的发展。【方法】对采自西藏自治区林芝市波密县易贡乡的一株野生真菌进行分离纯化，依据形态学特征和ITS序列进行菌种鉴定，并对该菌株进行了生物学特性探究和驯化栽培试验。【结果】结合形态学特征和ITS系统发育树结果将该菌株鉴定为亚紫裸伞Gymnopilus subpurpuratus；生物学特性分析表明，亚紫裸伞菌丝生长最佳碳源为葡萄糖，最佳氮源为酵母粉，最适pH为6.0，最适温度为30℃；驯化结果表明，亚紫裸伞在以木屑为主要栽培料的培养基中的满袋时间为39 d，原基形成时间为18 d，出原基后经8 d达到采收期，单朵鲜重45.99 g。【结论】成功以木屑为主要栽培料获得亚紫裸伞的人工驯化子实体，增加了药用菌的人工驯化新种类。

关键词: 亚紫裸伞, 鉴定, 生物学特性, 驯化栽培

Abstract:

【Objective】This work is to realize the efficient development and utilization of Xizang’s wild fungi resources and promote the development and growth of edible and medicinal fungi industry.【Method】A wild fungus collected fromYigong township, Bomi county, Linzhi city, Xizang autonomous region was isolated and purified, and the strain was identified according to morphological characteristics and its sequence.【Result】Combined with morphological characteristics and ITS phylogenetic tree results, the strain was identified as Gymnopilus subpurpuratus. The results show that the best carbon source for mycelium growth is glucose, the best nitrogen source is yeast powder, the optimal pH is 6.0, and the optimal temperature is 30℃. The results of domestication show that the filling-bag time in the culture medium with sawdust as the main cultivation material is 39 d, the formation time of primordium is 18 d, the harvest time is 8 dafter primordium was out, and the fresh weight of single fungus is 45.99 g.【Conclusion】To sum up, the artificial domesticated fruiting body of G. subpurpuratus is successfully obtained by using sawdust as the main cultivation material, which increases the new species of artificial domestication of medicinal fungi.

Key words: Gymnopilus subpurpuratus, identification, biological characteristics, domestication and cultivation

饶永斌, 张君丽. 亚紫裸伞的生物学特性及驯化栽培[J]. 生物技术通报, 2024, 40(4): 264-270.

RAO Yong-bin, ZHANG Jun-li. Biological Characteristics, Domestication and Cultivation of Wild Gymnopilus subpurpuratus[J]. Biotechnology Bulletin, 2024, 40(4): 264-270.

图/表 7

图1 亚紫裸伞形态特征 A：野生子实体；B：菌落形态

Fig. 1 Morphological characteristics of G. subpurpuratus A: Wild fruiting body; B: colony morphology

图2 基于ITS序列采用最大似然法构建的系统发育树

Fig. 2 Phylogenetic tree constructed by Maximum likelihood based on ITS sequences

图3 不同碳源对亚紫裸伞菌丝生长的影响 A：不同碳源下菌丝日均生长速度，不同字母表示差异显著, P<0.05，下同；B：不同碳源下菌丝生长情况，a：麦芽糖；b：果糖；c：葡萄糖；d：甘露糖；e：蔗糖；f：淀粉

Fig. 3 Effects of different carbon sources on the mycelial growth of G. subpurpuratus A: Effect of different carbon sources on average daily growth rate of mycelial growth, there are significant differences between different letters（P <0.05），the same below. B: Mycelial growth under different carbon sources, a: maltose; b: fructose; c: glucose; d: mannose; e: sucrose; f: starch

图4 不同氮源对亚紫裸伞菌丝生长的影响 A：不同氮源下菌丝日均生长速度；B：不同氮源下菌丝生长情况，a：牛肉粉；b：酵母粉；c：蛋白胨；d：硫酸铵；e：硝酸铵；f：脲

Fig. 4 Effects of different nitrogen sources on the mycelial growth of G. subpurpuratus A: Effects of different nitrogen sources on average daily growth rate of mycelial growth. B: Mycelial growth under different nitrogen sources, a: beef powder; b: yeast powder; c: peptone; d: ammonium sulfate; e: ammonium nitrate; f: urea

图5 不同pH对亚紫裸伞菌丝生长的影响 A：不同pH下菌丝日均生长速度；B：不同pH下菌丝生长情况，a: pH 5.0; b: pH 6.0; c: pH 5.0; d: pH 8.0; e: pH 9.0; f: pH 10.0

Fig. 5 Effects of pH on the mycelial growth of G. subpur-puratus A: Effect of different pH on the average daily growth rate of mycelial. B: Mycelial growth under different pH, a: pH 5.0; b: pH 6.0; c: pH 7.0; d: pH 8.0; e: pH 9.0; f: pH 10.0

图6 不同温度对亚紫裸伞菌丝生长的影响 A：不同温度下菌丝日均生长速度；B：不同温度下菌丝生长情况，a: 15℃; b: 20℃; c: 25℃; d: 30℃; e: 35℃; f: 40℃

Fig. 6 Effects of temperature on the mycelial growth of G. subpurpuratus A: Effects of different temperature on average daily growth rate of mycelial. B: Mycelial growth under different temperature, a: 15℃; b: 20℃; c: 25℃; d: 30℃; e: 35℃; f: 40℃

图7 亚紫裸伞驯化出菇子实体 A：原基形成；B：子实体出菇；C-D：子实体成熟；E-F：子实体采收

Fig. 7 Mushroom fruited body domesticated by G. subpur-puratus A: Primordium formation; B: fruiting body mushroom; C-D: fruiting body mature; E-F: fruiting body harvesting

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