白雷蘑菌丝生物学特性的初步研究

A Preliminary Study on the Biological Characteristics of Leucopaxillus candidus Mycelia

白雷蘑是山西省著名的野生食用菌,该菌营养丰富、味道鲜美。为了开发利用这一自然资源,我们对其菌丝体生物学特性进行了研究。实验表明,以腐殖土浸出液制成的葡萄糖酵母膏琼脂(DYA)加富培养基是其母种的适宜培养基,原种适宜培养基配方是杂木屑40%,棉籽壳40%,麸皮15%,腐殖土5%。最适pH为6～7,最适温度是21～23℃,培养过程中,4～6℃的低温处理对促进菌丝生长有较好作用。

Leucopaxillus candidus is one of the well-known wild edible fungi in Shanxi province of China. It is delicious and rich in nutrients with good commercial prospect. In order to exploit this natural resource, its mycelial biological characteristics were studied. The experiment results showed that dextrose-yeast-agar medium added with the humus soil water extract was the optimal medium for its mother culture, and that glucose,maltose and starch were the optimal carbon sources, while the yeast extract and wheat bran were the optimal nitrogen sources. And the optimal formula for the stock spawn medium was proved to be as follow:sawdust 40%, cotton seed hull 40%, wheat bran 15%,humus soil water extract 5%. At the same time, the optimal pH and temperature were identified to be 6.0～7.0 and 21～23℃ resp., and the mycelial growth rate will be promoted by low temperature treatment of4～6℃ during the culture process