Identification and biological characteristics of Hericium cirrhatum

doi:10.3969/j.issn.1004-1524.20231283

Acta Agriculturae Zhejiangensis ›› 2024, Vol. 36 ›› Issue (10): 2229-2237.DOI: 10.3969/j.issn.1004-1524.20231283

• Horticultural Science • Previous Articles Next Articles

Identification and biological characteristics of Hericium cirrhatum

PAN Changmang(), WANG Yushan, HUANG Qiuyue, HE Jianqing^*(), BASANG Wangmu, ZHANG Gejie

College of Plant Science, Xizang Agricultural and Animal Husbandry University, Nyingchi 860000, Xizang, China

Received:2023-11-10 Online:2024-10-25 Published:2024-10-30

Abstract

Abstract:

To explore and utilize the resources of wild strains in Xizang, in this study, a wild strain (JX-1) from Xizang Agricultural and Animal Husbandry University was isolated, purified, and identified by morphology and molecular biology. Using this strain as the test strain, the optimal parent medium of this strain and the effects of different carbon sources, nitrogen sources, inorganic salts, growth factors, pH value and temperature on the mycelia growth of this strain were studied, and then 4 optimal factors were selected for orthogonal test. The results showed that strain JX-1 was Hericium cirrhatum, a new record species in Xizang, and the most suitable parent medium was PDA modified medium+peanut powder. The optimal carbon source, nitrogen source, inorganic salt and growth factor for mycelium growth of this strain were soluble starch, yeast extract, FeSO₄ and lysine, respectively, the optimal pH value was 4, and the optimal culture temperature was 20 ℃. The orthogonal test results showed that the optimal ratio was soluble starch from carbon source and beef extract from nitrogen source, the initial pH value was 5, and the growth factor was lysine. The results can enrich the resources of macrofungi and provide useful reference for the excavation and utilization of macrofungi.

Key words: Hericium cirrhatum, new record species, macro fungi, biological characteristic

CLC Number:

S646

PAN Changmang, WANG Yushan, HUANG Qiuyue, HE Jianqing, BASANG Wangmu, ZHANG Gejie. Identification and biological characteristics of Hericium cirrhatum[J]. Acta Agriculturae Zhejiangensis, 2024, 36(10): 2229-2237.

Figures/Tables 13

References 21

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配方 Formula	成分Ingredient
配方 Formula	马铃薯 Potato/ (g·L^-1)	胡萝卜 Carrot/ (g·L^-1)	葡萄糖 Glucose/ (g·L^-1)	蛋白胨 Peptone/ (g·L^-1)	酵母膏 Yeast extract/ (g·L^-1)	K₂HPO₄/ (g·L^-1)	KH₂PO₄/ (g·L^-1)	MgSO₄/ (g·L^-1)	VB₁/ (mg·L^-1)	备注 Notes
A	200	—	20	—	—	—	—	—	—	—
B	200	—	20	10	—	—	—	—	—	—
C	—	—	20	2	—	1	0.46	0.5	0.05	—
D	—	—	1	10	5	—	—	—	—	—
E	200	—	20	2	2	—	3	1.5	—	—
F	200	—	20	5	—	—	3	1.5	10	—
G	200	20		—	—	—	—	—	—	—
H	200	—	20	—	—	—	—	—	—	10 g木屑10 g sawdust
I	200	—	20	5	—	—	3	1.5	10	10 g花生粉
										10 g peanut powder
J	200	—	20	5	—	—	3	1.5	10	10 g大米粉
										10 g rice flour
K	200	—	20	5	—	—	3	1.5	10	10 g黄豆粉
										10 g soybean powder
L	—	200	20	—	—	—	—	—	—	10 g木屑
										10 g sawdust

配方 Formula	成分Ingredient
配方 Formula	马铃薯 Potato/ (g·L^-1)	胡萝卜 Carrot/ (g·L^-1)	葡萄糖 Glucose/ (g·L^-1)	蛋白胨 Peptone/ (g·L^-1)	酵母膏 Yeast extract/ (g·L^-1)	K₂HPO₄/ (g·L^-1)	KH₂PO₄/ (g·L^-1)	MgSO₄/ (g·L^-1)	VB₁/ (mg·L^-1)	备注 Notes
A	200	—	20	—	—	—	—	—	—	—
B	200	—	20	10	—	—	—	—	—	—
C	—	—	20	2	—	1	0.46	0.5	0.05	—
D	—	—	1	10	5	—	—	—	—	—
E	200	—	20	2	2	—	3	1.5	—	—
F	200	—	20	5	—	—	3	1.5	10	—
G	200	20		—	—	—	—	—	—	—
H	200	—	20	—	—	—	—	—	—	10 g木屑10 g sawdust
I	200	—	20	5	—	—	3	1.5	10	10 g花生粉
										10 g peanut powder
J	200	—	20	5	—	—	3	1.5	10	10 g大米粉
										10 g rice flour
K	200	—	20	5	—	—	3	1.5	10	10 g黄豆粉
										10 g soybean powder
L	—	200	20	—	—	—	—	—	—	10 g木屑
										10 g sawdust

组合 Combination	因素Factor
组合 Combination	碳源 Carbon source	氮源 Nitrogen source	初始pH值 Initial pH value	生长因子 Growth factor
1	果糖Fructose	酵母膏Yeast extract	4	赖氨酸Lysine
2	果糖Fructose	牛肉膏Beef extract	5	烟酸Nicotinic acid
3	果糖Fructose	硝酸钾Potassium nitrate	6	V_C
4	木糖Xylose	酵母膏Yeast extract	5	V_C
5	木糖Xylose	牛肉膏Beef extract	6	赖氨酸Lysine
6	木糖Xylose	硝酸钾Potassium nitrate	4	烟酸Nicotinic acid
7	可溶性淀粉Soluble starch	酵母膏Yeast extract	6	烟酸Nicotinic acid
8	可溶性淀粉Soluble starch	牛肉膏Beef extract	4	V_C
9	可溶性淀粉Soluble starch	硝酸钾Potassium nitrate	5	赖氨酸Lysine

组合 Combination	因素Factor
组合 Combination	碳源 Carbon source	氮源 Nitrogen source	初始pH值 Initial pH value	生长因子 Growth factor
1	果糖Fructose	酵母膏Yeast extract	4	赖氨酸Lysine
2	果糖Fructose	牛肉膏Beef extract	5	烟酸Nicotinic acid
3	果糖Fructose	硝酸钾Potassium nitrate	6	V_C
4	木糖Xylose	酵母膏Yeast extract	5	V_C
5	木糖Xylose	牛肉膏Beef extract	6	赖氨酸Lysine
6	木糖Xylose	硝酸钾Potassium nitrate	4	烟酸Nicotinic acid
7	可溶性淀粉Soluble starch	酵母膏Yeast extract	6	烟酸Nicotinic acid
8	可溶性淀粉Soluble starch	牛肉膏Beef extract	4	V_C
9	可溶性淀粉Soluble starch	硝酸钾Potassium nitrate	5	赖氨酸Lysine

母种培养基 Culture medium	菌丝生长速率 Mycelial growth rate/ (mm·d^-1)	菌丝长势 Mycelium growth
A	1.23±0.01 deC	++
B	0.34±0.02 gEF	+
C	1.01±0.05 fD	+
D	0.46±0.07 gE	+
E	1.73±0.04 bAB	+++
F	1.70±0.03 bcAB	+++
G	1.56±0.04 cB	+
H	1.07±0.09 efCD	++
I	1.89±0.01 aA	+
J	1.23±0.07 deC	+++
K	1.25±0.09 dC	++
L	0.13±0.02 hF	+

Identification and biological characteristics of Hericium cirrhatum

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碳源 Carbon source	菌丝生长速率 Mycelial growth rate/(mm·d^-1)	气生菌丝长势 Air mycelium growth	基内菌丝长势 Basal mycelium growth
甘露醇Mannitol	1.81±0.01 bB	-	+++
麦芽糖Maltose	1.33±0.01 cC	+	+++
果糖Fructose	2.34±0.01 aA	+	++
乳糖Lactose	1.95±0.02 bB	++	+
木糖Xylose	2.28±0.01 aA	+	+
可溶性淀粉	2.42±0.01 aA	-	++
Soluble starch

氮源 Nitrogen source	菌丝生长速率 Mycelial growth rate/(mm·d^-1)	气生菌丝长势 Air mycelium growth	基内菌丝长势 Basal mycelium growth
酵母膏	2.99±0.01 aA	-	+
Yeast extract
牛肉膏	2.71±0.01 bB	-	+++
Beef extract
硝酸铵	1.35±0.01 dD	++	+++
Ammonium nitrate
硝酸钾	2.29±0.01 cC	+	+
Potassium nitrate
硝酸钠	2.23±0.01 cC	++	+
Sodium nitrate
尿素Urea	—	—	—

无机盐 Inorganic salt	菌丝生长速率 Mycelial growth rate/(mm·d^-1)	气生菌丝长势 Air mycelium growth	基内菌丝长势 Basal mycelium growth
NaCl	1.46±0.01 eE	++	+++
KCl	1.68±0.01 dD	++	+++
CaCl₂	1.80±0.01 dCD	+	+++
K₂HPO₄	2.13±0.01 bB	++	+++
FeSO₄	2.39±0.01 aA	++	+++
CuSO₄	1.96±0.01 cBC	+	-

生长因子 Growth factor	菌丝生长速率 Mycelial growth rate/(mm·d^-1)	气生菌丝长势 Air mycelium growth	基内菌丝长势 Basal mycelium growth
吲哚乙酸	2.13±0.01 cBC	++	+++
Indoleacetic acid
缬氨酸Valine	2.30±0.01 bcB	+	+++
烟酸	2.33±0.01 bB	+	++
Nicotinic acid
赖氨酸Lysine	2.94±0.01 aA	+++	++
蛋氨酸	1.95±0.01 dC	++	+++
Methionine
V_C	2.31±0.01 bB	+++	++

初始pH Initial pH	菌丝生长速率 Mycelial growth rate/(mm·d^-1)	气生菌丝长势 Air mycelium growth	基内菌丝长势 Basal mycelium growth
4	2.57±0.01 aA	+	++
5	1.67±0.01 cB	+++	+++
6	2.43±0.01 bA	++	+++
7	0.41±0.01 dC	++	+++
8	—	—	—
9	—	—	—

温度 Temperature	菌丝生长速率 Mycelial growth rate/(mm·d^-1)	气生菌丝长势 Air mycelium growth
15	1.83±0.01 bB	++
18	2.49±0.02 aA	++
20	2.51±0.01 aA	++
25	1.91±0.01 bB	++
28	1.52±0.01 cC	+
30	0.52±0.01 dD	+

来源 Source	Ⅲ 类平方和 Type Ⅲ sums of squares	自由度 Degree of freedom	均方 Mean square	F	P
修正模型Modified model	5.443	8	0.680	245.779	<0.01
截距Intercept	61.934	1	61.934	22 372.07	<0.01
碳源 Carbon source	1.364	2	0.682	246.435	<0.01
氮源 Nitrogen source	0.197	2	0.099	35.626	<0.01
初始 pH值 Initial pH value	1.251	2	0.625	225.927	<0.01
生长因子 Growth factor	2.631	2	1.315	475.128	<0.01
误差 Error	0.050	18	0.003
总计 Total	67.427	27
修正后总计Total after correction	5.493	26

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