Biological Characteristics, Domestication and Cultivation of Wild Gymnopilus subpurpuratus

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

Abstract

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

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

Figures/Tables 7

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

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

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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