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

碳源 Carbon source	生长速率 Growth rate (cm/d)	差异显著性 Significant difference		菌丝长势 Mycelial growth vigor
碳源 Carbon source	生长速率 Growth rate (cm/d)	α=0.05	α=0.01	菌丝长势 Mycelial growth vigor
葡萄糖 Glucose	0.24±0.01	a	A	+++
蔗糖 Sucrose	0.18±0.01	e	C	+
可溶性淀粉 Soluble starch	0.19±0.01	de	BC	+
麦芽糖 Maltose	0.19±0.01	de	BC	+
乳糖 Lactose	0.22±0.01	ab	AB	+++
木糖 Xylose	0.21±0.00	bcd	ABC	++
果糖 Fructose	0.22±0.00	abc	AB	+++
对照 CK	0.20±0.00	cde	BC	++

Table 4 Effects of different carbon sources on mycelial growth of Sparassis subalpina

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Table 1 Orthogonal experimental design
Table 2 Recipe of stock culture medium
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.
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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