Biological characteristics and cultivation of fruit body of wild edible mushroom Auricularia villosula

Xiao Yu Zhang, Tolgor Bau, Shoji Ohga

Research output: Contribution to journalArticle

Abstract

A special specimen was discovered in Erdos of China, which grown on Artemisia ordosica. It is identified as Auricularia villosula Malysheva, based on morphological characteristics and polygenic analysis. This is the first time we discovered this species grows on subshrub. Addition, the study of biological characteristics and cultivation has been done for the first time for this species. For the screening of single optimal factor, each of 3 inorganic salt concentration on from 0.5% to 1.596 at 0.5% interval, each of 8 carbon sources and nitrogen sources and each of 10 growth factors were tested for the mycelia growth rate and mycelia growth potential. As a result, the fungus grew better on maltose, sucrose, fructose as the carbon sources; soybean flour, yeast extract, wheat bran as the nitrogen sources; mushrooms, bean sprouts, potatoes as growth factors and 0.5%K+, 0.5%PO4 3-, l%Mg+3. The orthogonal experiments with the above selected three conditions for each of the four factors were then performed and the optimal cultivation conditions were determined. A descending order of the impact for the four factors was growth factors > carbon source > inorganic salt concentration on > nitrogen source and the F-test showed very significant difference among all the four factors. The optimal culture condition for A. villosula was the combination of potato juice plus sucrose, soybean powder and 0.5%PO4 3-. Based on the results of orthogonal, temperatures from 15°C to 35°C at 5°C interval, pH at 4 to 8 at 1 interval, as a result, the fungus grew better on 30°C and pH8. In the domestication experiments of A. villosula, the stages of pre-culture spawn, of manufacturing cultural bags, of spawn running, of inducement to primordium, of fruiting period management, of collected periods were studied. The cultivated fruiting bodies showed the appearance identical to the wild ones under optimal conditions.

Original languageEnglish
Pages (from-to)5-14
Number of pages10
JournalJournal of the Faculty of Agriculture, Kyushu University
Volume63
Issue number1
Publication statusPublished - Feb 1 2018

Fingerprint

wild edible mushrooms
Auricularia
Agaricales
fruiting bodies
growth factors
inorganic salts
Fruit
Intercellular Signaling Peptides and Proteins
Nitrogen
Carbon
Mycelium
Solanum tuberosum
salt concentration
Soybeans
mycelium
Sucrose
carbon
Fungi
nitrogen
Salts

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Agronomy and Crop Science

Cite this

Biological characteristics and cultivation of fruit body of wild edible mushroom Auricularia villosula. / Zhang, Xiao Yu; Bau, Tolgor; Ohga, Shoji.

In: Journal of the Faculty of Agriculture, Kyushu University, Vol. 63, No. 1, 01.02.2018, p. 5-14.

Research output: Contribution to journalArticle

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abstract = "A special specimen was discovered in Erdos of China, which grown on Artemisia ordosica. It is identified as Auricularia villosula Malysheva, based on morphological characteristics and polygenic analysis. This is the first time we discovered this species grows on subshrub. Addition, the study of biological characteristics and cultivation has been done for the first time for this species. For the screening of single optimal factor, each of 3 inorganic salt concentration on from 0.5{\%} to 1.596 at 0.5{\%} interval, each of 8 carbon sources and nitrogen sources and each of 10 growth factors were tested for the mycelia growth rate and mycelia growth potential. As a result, the fungus grew better on maltose, sucrose, fructose as the carbon sources; soybean flour, yeast extract, wheat bran as the nitrogen sources; mushrooms, bean sprouts, potatoes as growth factors and 0.5{\%}K+, 0.5{\%}PO4 3-, l{\%}Mg+3. The orthogonal experiments with the above selected three conditions for each of the four factors were then performed and the optimal cultivation conditions were determined. A descending order of the impact for the four factors was growth factors > carbon source > inorganic salt concentration on > nitrogen source and the F-test showed very significant difference among all the four factors. The optimal culture condition for A. villosula was the combination of potato juice plus sucrose, soybean powder and 0.5{\%}PO4 3-. Based on the results of orthogonal, temperatures from 15°C to 35°C at 5°C interval, pH at 4 to 8 at 1 interval, as a result, the fungus grew better on 30°C and pH8. In the domestication experiments of A. villosula, the stages of pre-culture spawn, of manufacturing cultural bags, of spawn running, of inducement to primordium, of fruiting period management, of collected periods were studied. The cultivated fruiting bodies showed the appearance identical to the wild ones under optimal conditions.",
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