ZOU Ming,LU Xinxin,WANG Lingyan,et al.Comprehensive Evaluation of Thirteen Stropharia rugosoannulata Strains Based on Amino Acid Composition[J].Northern Horticulture,2026,(13):103-110.[doi:10.11937/bfyy.20253842]
基于氨基酸组成的十三个大球盖菇菌株综合评价
- Title:
- Comprehensive Evaluation of Thirteen Stropharia rugosoannulata Strains Based on Amino Acid Composition
- 文章编号:
- 1001-0009(2026)13-0103-08
- Keywords:
- Stropharia rugosoannulata; growth characteristics; genetic diversity; amino acid composition; nutritional value evaluation
- 分类号:
- S646
- 文献标志码:
- A
- 摘要:
- 以河南省不同地区收集的13个大球盖菇菌株为试材，采用菌丝生长速度测定法、ITS序列分子系统进化分析及子实体氨基酸组成与营养价值评价的方法，研究了不同菌株在生长特性、遗传多样性及营养品质方面的差异，以期为大球盖菇的菌种选育、产业化栽培及高值化利用提供参考依据。结果表明：13个菌株菌丝均洁白浓密，但生长速度差异显著，其中Sr-4（0.219 cm·d-1）和Sr-6生长最快，Sr-3、Sr-5等生长较慢；基于ITS序列的分子系统进化分析将13个菌株聚为3类，Sr-4与Sr-6聚为独立类群；13个菌株均检测出16种水解氨基酸，种类一致但含量不同，Sr-4总氨基酸含量最高（23.95 g·kg-1），Sr-9最低（15.64 g·kg-1），且氨基酸组成模式均为鲜味氨基酸＞甜味氨基酸＞苦味氨基酸＞芳香族氨基酸；营养评价表明，所有菌株必需氨基酸/总氨基酸为36.54%～37.97%、必需氨基酸/非必需氨基酸为57.59%～61.22%，接近FAO/WHO 推荐模式，甲硫氨酸为第一限制氨基酸；聚类热图按照氨基酸的含量将13个大球盖菇菌株划分为3类。综合来看，Sr-4在菌丝生长速度、总氨基酸及鲜味、甜味氨基酸含量上表现突出，是兼具高产潜力与优良品质的备选菌株。
- Abstract:
- Taking 13 Stropharia rugosoannulata strains collected from different areas of Henan Province as the test materials,the differences in growth characteristics,genetic diversity and nutritional quality among different strains were studied by means of mycelial growth rate determination,ITS sequence molecular phylogenetic analysis and evaluation of fruiting body amino acid composition and nutritional value，in order to provide a reference for the breeding of the mushroom strain,its industrial cultivation and high-value utilization.The results showed that the hyphae of the 13 strains were all white and dense,but the growth rates differed significantly.Among them,Sr-4 (0.219 cm·d-1) and Sr-6 grew the fastest,while Sr-3 and Sr-5 grew slower.Molecular phylogenetic analysis based on ITS sequences clustered the 13 strains into 3 categories,and Sr-4 and Sr-6 clustered into independent groups;16 kinds of hydrolyzed amino acids were detected in all 13 strains,with the same types but different contents.Sr-4 had the highest total amino acid content (23.95 g·kg-1) and Sr-9 had the lowest (15.64 g·kg-1).The amino acid composition patterns were all umami amino acids>sweet amino acids>bitter amino acids>aromatic amino acids.Nutritional evaluation showed that the essential amino acids/total amino acids of all strains were 36.54%-37.97%,and the essential amino acids/non-essential amino acids were 57.59%-61.22%,close to the FAO/WHO recommended model,with methionine as the first limiting amino acid;the clustering heat map divided 13 Stropharia rugosoannulata strains into 3 categories according to the content of amino acids.Taken together,Sr-4 had outstanding performance in mycelium growth rate,total amino acids,and umami and sweet amino acid content.It was an alternative strain with both high yield potential and excellent quality.
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备注/Memo
第一作者简介：邹明（1994-），女，硕士，研究实习员，现主要从事食用菌新品种选育和栽培等研究工作。E-mail:zouming89@163.com.责任作者：靳荣线（1985-），女，硕士，副研究员，现主要从事食用菌栽培技术研究与新品种选育和病虫害防治等研究工作。E-mail:jinrongxian@163.com.基金项目：河南省食用菌产业技术体系资助项目（HARS-22-08-Z1）。收稿日期：2025-11-07