|Table of Contents|

Isolation,Identification and Determination of Liquid Fermentation Ability of a Wild Stropharia rugosoannulata From Annulata Isolate

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2024年10
Page:
112-118
Research Field:
Publishing date:

Info

Title:
Isolation,Identification and Determination of Liquid Fermentation Ability of a Wild Stropharia rugosoannulata From Annulata Isolate
Author(s):
GAO Lianlian1WEN Can1TU Jing1ZHANG Hao2ZENG Liangbin3WEI Baoyang1
Stropharia rugosoannulata;isolation and identification;liquid fermentation;biomass;enzyme activity
Keywords:
Stropharia rugosoannulataisolation and identificationliquid fermentationbiomassenzyme activity
PACS:
S 646.1+9
DOI:
10.11937/bfyy.20234319
Abstract:
Str1,a wild macrofungus collected from Yuanjiang City,was identified by morphology and molecular biology to clarify its taxonomic status.Single factor test was used to study the solid culture conditions of mycelia,and the liquid fermentation capacity of the strain was optimized by adding jute powder,in order to provide reference for the further study of Stropharia rugosoannulata,and also be conducive to the recycling of jute by-products.The results showed that Str1 strain and Stropharia rugosoannulata (Stropharia rugosoannulata),serial number MF 919 477.1,converged into one branch.Str1 was identified as macroglobularis by morphological characteristics.The optimal temperature for mycelial growth was 25 ℃,pH was 7,the optimal carbon source was glucose,and the optimal nitrogen source was yeast powder.Adding 0.10% jute powder to the liquid medium for shaking fermentation for 7 days could significantly increase the mycelial biomass and the secretion of xylanase,but had little effect on the secretion of carboxymethyl cellulase.

References:

[1]黄年来.大球盖菇的分类地位和特征特性[J].食用菌,1995,17(6):11.[2]曹乐梅.大球盖菇林地优质高产栽培技术研究[D].泰安:山东农业大学,2018.[3]樊玉萍,杜丹,程雪绒,等.大球盖菇菌株对比试验[J].食用菌,2023,45(2):20-22.[4]图力古尔,孟天晓.中国的球盖菇科(二)球盖菇属[J].菌物研究,2008,6(1):7-34.[5]赵政博,田恩静.球盖菇属真菌研究进展[J].菌物研究,2018,16(3):164-169.[6]徐梓杰.食用菌的营养价值及产业发展态势综述[J].食品安全导刊,2019(3):150.[7]张云野,姜明,孙传博,等.食用菌保健功效综述[J].上海农业科技,2016(1):19-21.[8]ZHANG Y,GU M,WANG K,et al.Structure,chain conformation and antitumor activity of a novel polysaccharide from Lentinus edodes[J].Fitoterapia,2010,81(8):1163-1170.[9]LI Q Z,ZHENG Y Z,ZHOU X W.Fungal immunomodulatory proteins:Characteristic,potential antitumor activities and their molecular mechanisms[J].Drug Discovery Today,2019,24(1):307-314.[10]余建国,姜正前,严晗光,等.茯苓多糖对雏鸡细胞免疫活性的影响及其抗肿瘤作用[J].中国兽医科技,2004,34(11):72-75.[11]DAS A K,NANDA P K,DANDAPAT P,et al.Edible mushrooms as functional ingredients for development of healthier and more sustainable muscle foods:A flexitarian approach[J].Molecules,2021,26(9):2463.[12]HUMFELD H.The production of mushroom Mycelium (Agaricus campestris) in submerged culture[J].Science,1948,107(2780):373.[13]王杰,谌金吾.食用菌液体菌种技术优势、瓶颈及关键技术分析[J].食用菌,2019,41(1):4-7.[14]任传军.蘑菇·202种蘑菇彩色图谱识别应用[M].北京:化学工业出版社,2014.[15]肖波,范宇光.常见蘑菇野外识别手册[M].重庆:重庆大学出版社,2010.[16]羊晨,涂镜,翟杨,等.一株野生肺形侧耳的菌丝生长特性及人工栽培初探[J].中国食用菌,2022,41(10):18-25.[17]羊晨,涂镜,尹文银,等.三种基质原料对肺形侧耳液体发酵能力的影响[J].食用菌,2023,45(2):11-16.[18]陈晶晶,王伏伟,刘曼,等.土壤中纤维素降解真菌的筛选及其纤维素酶活性的研究[J].安徽农业大学学报,2014,41(4):654-661.[19]梁方方,莫毅,杨琳,等.木聚糖酶产生菌的筛选鉴定及酶学性质研究[J].饲料研究,2011(3):45-47.[20]李颖,高有钱,林戎斌,等.六盘山野生大球盖菇分离鉴定及生物学特性初探[J].农业科技通讯,2023(7):108-112.[21]孙萌.大球盖菇菌丝培养及胞外酶活性变化规律研究[D].延吉:延边大学,2013.[22]闫培生,李桂舫,蒋家慧,等.大球盖菇菌丝生长的营养需求及环境条件[J].食用菌学报,2001,8(1):5-9.[23]周超,马银鹏,包旭翔,等.黑木耳液体发酵研究进展及应用现状综述[J].食药用菌,2022,30(6):399-404,419.[24]曹春蕾,崔宝凯,秦问敏.桑木层孔菌液体培养过程中几种胞外酶活性的变化[J].菌物学报,2011,30(2):275-280.

Memo

Memo:
-
Last Update: 2024-06-13