Abstract:
Objective To Understand the molecular identity and biological characteristics of wild edible fungi and lay foundation for their further culture, development and utilization.
Method A wild strain of edible mushroom was examined by rDNA ITS sequence analysis and its biological characteristics were investigated by single factor and orthogonal test.
Result The molecular feature of the mycelia generated from the fresh fruit body of the edible mushroom was proved to be Paxillus ammoniavirescens. The optimal carbon and nitrogen sources of its mycelial growth were found to be soluble starch and peptone with most favorable conditions of 25 ℃ and pH 4.5.
Conclusion The best formula for mycelial liquid culture is 20 g soluble starch, 2 g peptone, 3.0 g KH2PO4, 4.5 g MgSO4 and 1 liter of water. In average, 80 mg dry weight of mycelia can be generated, which is obviously higher than other culture formulas.