Mycosystema

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Biological characteristics and domestication cultivation of Sparassis subalpina

GE Yanhong, HE Jianqing, HAN Zhen, XU Dong, LIU Haixin

Mycosystema, 2024, 43(12): 240092. DOI: 10.13346/j.mycosystema.240092

配方 Formula	添加料 Additives (%)	松木屑 Pine sawdust (%)	麸皮 Bran (%)	葡萄糖 Glucose (%)	牛肉膏 Beef paste (%)	磷酸二氢钾 KH₂PO₄(%)	硫酸镁 MgSO₄(%)	维生素C Vitamin C (mg/L)	胡萝卜汁 Carrot extract (mL/L)
1	玉米粉 Corn flour 15	72.80	10	1.50	0.50	0.10	0.10	20	120
2	花生粉 Peanut flour 15	72.80	10	1.50	0.50	0.10	0.10	20	120
3	黄豆粉 Soy flour 15	72.80	10	1.50	0.50	0.10	0.10	20	120
4	青稞粉 Barley flour 15	72.80	10	1.50	0.50	0.10	0.10	20	120
5	面粉 Wheat flour 15	72.80	10	1.50	0.50	0.10	0.10	20	120
6	糯米粉 Glutinous rice flour 15	72.80	10	1.50	0.50	0.10	0.10	20	120

Table 2 Recipe of stock culture medium

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Table 1 Orthogonal experimental design
Table 3 Screening test of stock culture medium for Sparassis subalpina
Fig. 1 Screening test of stock culture medium for Sparassis subalpina. A: Potato pine needle dextrose agar (PPDA) medium; B: Potato pine sawdust dextrose agar (PSDA) medium; C: Potato dextrose agar (PDA) medium; D: PDA comprehensive medium; E: PDA comprehensive medium mixed with VB₁; F: Carrot pine needles dextrose agar (CPDA) medium; G: Carrot pine sawdust dextrose agar (CSDA) medium; H: Carrot dextrose agar (CDA) medium; I: Combined medium.
Table 4 Effects of different carbon sources on mycelial growth of Sparassis subalpina
Fig. 2 Effects of different carbon sources on mycelial growth of Sparassis subalpina.
Table 5 Effects of different nitrogen sources on mycelial growth of Sparassis subalpina
Fig. 3 Effects of different nitrogen sources on mycelial growth of Sparassis subalpina.
Table 6 Effects of different inorganic salts on mycelial growth of Sparassis subalpina
Fig. 4 Growth of mycelia in different inorganic salt substrates of Sparassis subalpina.
Table 7 Effects of different pH on the mycelial growth of Sparassis subalpina
Fig. 5 Mycelial growth at different pH of Sparassis subalpina.
Table 8 Effects of different growth factors on the mycelial growth of Sparassis subalpina
Fig. 6 Mycelial growth under different growth factor substrates of Sparassis subalpina.
Table 9 Effects of different temperatures on the growth of Sparassis subalpina
Fig. 7 Growth of mycelium at different temperatures of Sparassis subalpina.
Table 10 Effects of different C:N ratios on mycelial growth of Sparassis subalpina
Fig. 8 Growth of mycelia on the media with different C/N ratios of Sparassis subalpina.
Table 11 Analysis of the results of orthogonal experiments of the mycelial growth of Sparassis subalpina
Fig. 9 The growth of mycelia in orthogonal experiments.
Table 12 The analysis of variance for the orthogonal test
Fig. 10 Enzyme activities of Sparassis subalpina.
Fig. 11 The growth rate of mycelium in different cultivation substrates. 1: Corn flour; 2: Peanut flour; 3: Soybean flour; 4: Highland barley flour; 5: Wheat flour; 6: Glutinous rice flour. The same below.
Table 13 The influence of different formulations on the formation of fruiting bodies
Table 14 The influence of different formulations on the formation of fruiting bodies
Fig. 12 The content of organic matter in different cultivation substrate.
Fig. 13 The whole period of cultivation.
Fig. 14 Cultivated fruiting bodies.

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