1株野生斑玉蕈的生物学特性及驯化栽培

Biological Characteristics and Domestication Cultivationof a Wild Hypsizygus marmoreus

斑玉蕈是我国工厂化栽培的主要食用菌品种之一,栽培种主要来源于日本,我国野生斑玉蕈种质资源丰富,但发掘利用有限。试验以采自西藏林芝的1株野生斑玉蕈菌株L4550为材料,利用单因素试验和正交试验优化筛选其最适生长条件,并进行驯化栽培。结果表明,该菌株菌丝生长的最适培养基为酵母粉2 g·L-1、蔗糖20 g·L-1、磷酸二氢钾0.2 g·L-1、琼脂粉16 g·L-1、初始pH自然,培养温度为26℃。L4550菌株在以木屑为主料的栽培料中菌丝生长旺盛,1100 mL栽培瓶发菌周期为60~62 d;在温度为14℃,空气湿度为90%的人工气候箱条件下给予适量散射光可促进其原基分化,培育出子实体。采用食品安全国家标准对驯化栽培出的L4550子实体进行营养成分测定,其蛋白质、膳食纤维、食用菌多糖、氨基酸,以及钾、镁、铁、锌、锰等成分含量均高于市场购买的斑玉蕈,脂肪含量低于购买的斑玉蕈,且重金属砷、汞、镉的含量均低于食品安全国家标准的要求。

Hypsizygus marmoreus is one of the main varieties of edible fungi cultivated in factories in China,with the main source of cultivation originating from Japan.Although China possesses abundant wild H.marmoreus germplasm resources,exploration and utilization efforts have been limited.A wild H.marmoreus strain L4550 was utilized from Linzhi,Chinese Tibet,and optimized the optimal growth conditions was screened using single factor and orthogonal experiments,followed by domestication cultivation.The results demonstrated that strains optimal conditions for mycelial growth were as follows,yeast powder 2 g·L-1,sucrose 20 g·L-1,monopotassium phosphate 0.2 g·L-1,powdered agar 16 g·L-1,an initial of pH natural and a culture temperature 26℃.When cultivated using materials primarily composed of wood chips,the mycelium of the strain exhibited vigorous growth,the growth of a 1100 mL cultivation bottle ranged from 60-62 d.Under the conditions of an artificial climate box with a temperature of 14℃and an air humidity of 90%,an appropriate amount of scattered light facilitated primordial differentiation and the cultivate of fruit bodies.The nutritional composition of the L4550 fruit body was determined using national food safety standards.The protein content,dietary fiber content,edible fungi polysaccharides contents,various amino acids content,as well as the content of potassium,magnesium,iron,zinc,manganese and other components were higher than H.marmoreun purchased from the market.Coversely,the fat content were lower compared to the market-purchased.Additionally,the contents of the heavy metals arsenic,mercury,and cadmium were lower than the requirements of national food safety standards.