黏小奥德蘑生物学特性及驯化

Biological Characteristics and Domestication of Mucidula mucida

在西藏自治区林芝市察隅县慈巴沟风景区采集得到野生子实体,采用组织分离法获得纯培养菌株,并结合形态学和ITS序列分子系统发育分析进行物种鉴定,通过菌丝培养确定最适碳源、氮源、pH和温度,选用3种栽培料配方驯化,统计每袋子实体数量,称量单菇鲜重。结果表明:通过组织分离纯化获得菌株XZNM-NX01,将该菌株鉴定为黏小奥德蘑(Mucidula mucida);培养最适碳源为蔗糖,最适氮源为牛肉膏、酵母膏,最适pH为5~6,最适温度为26℃;采用3种栽培料均可出菇,以配方B为栽培料时,每袋子实体个数比配方A和C多,为10左右,且单菇鲜重也高于配方A和配方C,为(16.28±2.01)g。

Wild fruiting bodies were collected from Cibagou Scenic Area in Chayu County,Linzhi City,Tibet Autonomous Region,and then subjected to tissue isolation to yield an axenic culture.The culture was then identified based on its morphology and ITS sequence phylogenetic analysis.The optimal carbon source,nitrogen source,pH,and temperature of the isolated strain were determined by mycelium cultivation.Three cultivation substrate formulas were used for domestication of the isolated strain.Number of fruiting bodies per bag was counted,and single fruiting body fresh weight was weighed.The results showed that the isolated strain XZNMNX01 was identified as Mucidula mucida.Its optimal carbon source,nitrogen source,pH,and temperature were sucrose,beef extract/yeast extract,pH5-6,and 26℃,respectively.All three cultivation formulas produced fruiting bodies.When formula B was used as the cultivation substrate,the number of fruiting bodies per bag reached about 10,which was greater than that of formula A and C.The single fruiting body fresh weight of formula B was(16.28±2.01)g,which was also greater than that of formula A and C.