Biotechnology Bulletin ›› 2024, Vol. 40 ›› Issue (4): 264-270.doi: 10.13560/j.cnki.biotech.bull.1985.2023-1040
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RAO Yong-bin1(), ZHANG Jun-li2()
Received:
2023-11-07
Online:
2024-04-26
Published:
2024-04-30
Contact:
ZHANG Jun-li
E-mail:26493933@qq.com;594686187@qq.com
RAO Yong-bin, ZHANG Jun-li. Biological Characteristics, Domestication and Cultivation of Wild Gymnopilus subpurpuratus[J]. Biotechnology Bulletin, 2024, 40(4): 264-270.
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
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
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
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℃
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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