长根菇菌丝培养、鉴定及氨基酸成分分析

Cultivation,Identification and Amino Acid Composition of Xerula radicata

采用组织分离法,选择不同培养条件(温度、pH值),获得长根菇的纯培养物。扫描电镜观测其菌丝体特征,结合ITS区序列鉴定菌丝体,用全自动氨基酸分析仪分别测定长根菇子实体、菌丝体氨基酸组成。结果表明:长根菇菌丝最佳生长温度为26℃,最佳生长pH值为5.0;菌丝体ITS区序列与子实体完全一致(850bp),ITS区基因片段的分子鉴定简便、准确,可以作为长根菇菌丝体鉴定的有效手段。长根菇菌丝体、子实体总氨基酸含量分别为18.25%、13.98%,必需氨基酸含量分别为6.97%、5.28%,非必需氨基酸含量分别为11.28%、8.70%,可见长根菇氨基酸种类丰富,营养价值高,长根菇菌丝体可开发成为功能性运动食品。

The mycelium of Xerula radicata was cultivated on PDA plates at different temperatures and pH values. Both morphological and molecular approaches were used to identify the fungi cultivated. The internal transcribed spacer （ITS） region in rRNA gene was cloned and sequenced, and compared with others species in the CJenbank. Besides, the amino acids in the fungi cultivated was analyzed using amino acid auto analyzer. The results showed that the optimal cultivation temperature and pH was 26 ℃ and 5.0. The ITS sequence was the same between mycelium and fruiting body. The molecular marker of ITS sequence was necessary and useful. The total amino acids, essential amino acids and nonessential amino acids accounted for 18.25%, 6.97% and 11.28% in the fruiting body, and 13.98%, 5.28% and 8.70% in the mycelium, respectively. Therefore, X. radicata especially its mycelium is nutritious and can be developed into a functional food product.