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Biological Characteristics, Domestication and Cultivation of Wild Tyromyces kmetii

文献类型： 外文期刊

作者： Huang, Haichen 1 ; Li, Xiaomin 1 ; Hu, Xin 1 ; Sun, Huijuan 3 ; Zhang, Junli 3 ; Wu, Xiaoping 1 ; Fu, Junsheng 1 ;

作者机构： 1.Fujian Agr & Forestry Univ, Coll Life Sci, Fuzhou 350002, Peoples R China

2.Fujian Agr & Forestry Univ, Mycol Res Ctr, Fuzhou 350002, Peoples R China

3.Tibet Acad Agr & Anim Husb Sci, Lasa 850030, Peoples R China

关键词： Tyromyces kmetii; identification; biological characteristics; domestication cultivation

期刊名称：HORTICULTURAE （ 影响因子：3.0； 五年影响因子：3.2 ）

ISSN：

年卷期： 2024 年 10 卷 11 期

页码：

收录情况： SCI

摘要： To develop and utilize the wild fungi resources in Tibet, a wild fungal specimen collected from Qiangna Town, Milin County, Tibet was isolated, purified, and characterized. Through morphological examination and ITS sequence analysis, the strain-designated as X21266-was identified as Tyromyces kmetii. The effects of different carbon sources, nitrogen sources, pH, and temperature on the mycelial growth of T. kmetii under solid-state culture conditions were investigated. In addition, research on domestication cultivation was conducted. The results showed that the optimal carbon source for T. kmetii was fructose, the preferred nitrogen source was beef powder, and the optimal pH and temperature were pH 5.0 and 25 degrees C, respectively. Domestication cultivation results showed a mycelial initiation time of 34 days; primordia formation occurred after 17 days in an environment with appropriate light and low-temperature stimulation; and during the fruiting stage, a temperature of 25-28 degrees C and humidity above 90% were maintained, with mature fructification forming after 16 days. This study provides fundamental experimental data for the subsequent development and utilization of T. kmetii.

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