|Table of Contents|

Effects of Sodium Selenite on the Growth and Synthesis of Major Nutrients in the Mycelium of Coprinus comatus

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2024年7
Page:
112-119
Research Field:
Publishing date:

Info

Title:
Effects of Sodium Selenite on the Growth and Synthesis of Major Nutrients in the Mycelium of Coprinus comatus
Author(s):
TANG Maolin; ZHANG Yang; WANG Yayi; LI Bokun; LI Songling
(Academy of Agriculture and Forestry Sciences，Qinghai University，Xining，Qinghai 810016)
Keywords:
Coprinus comatus; sodium selenite; selenium rich; protein; polysaccharides
PACS:
S 646.9
DOI:
10.11937/bfyy.20233239
Abstract:
Taking a Coprinus comatus strain Cc-900 as the experimental material，plate culture and liquid fermentation culture were used to study the effects of different concentrations of exogenous selenium on the growth，selenium enrichment，and protein and polysaccharide synthesis of a Coprinus comatus strain Cc-900，in order to provide reference for the cultivation and product development of Coprinus comatus.The results showed that the optimal tolerance of Coprinus comatus mycelium to selenium concentration was at 10 mg·kg-1 in solid culture medium and 3 mg·L-1 in liquid culture medium，whereas high concentrations of selenium caused reduction of mycelial activity and significant damage to mycelial growth.On the other hand，1.97 g·L-1 mycelium dry weight，38.24 mg·kg-1 selenium content of the mycelium powder，and a selenium enrichment coefficient at 12.75 were achieved at 3 mg·L-1 selenium in liquid culture medium.Likewise，crude protein and polysaccharide contents in the mycelium was 2.58% and 3 081.82 μg·g-1，respectively，while soluble protein and polysaccharide contents in the fermentation broth was 50.98 μg·mL-1 and 266.38 μg·mL-1，respectively.The results showed that Selenium concentrations below 3 mg·L-1 in liquid fermentation culture can promote the growth and selenium enrichment of Coprinus comatus hyphae，as well as the synthesis and release of proteins，while inhibiting the synthesis of polysaccharides.

References:

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Last Update: 2024-05-10