2006•MycosystemaRequires access

Biological characteristics of Lyophyllum decastes (Fr. : Fr.) Singer

Wei Sheng

Open publisher page 2 citations

Abstract

The range of temperature for the growth of Lyophyllum decastes was 5~35℃, and the optimum was 25℃; the range of temperature for fruit body differentiation was 13~22℃, and the optimum was 19℃; the temperature deference of 0~3℃ was genial for differentiation of fruit body, if the temperature deference exceeds 9℃, the fructification will not form; the range of temperature for mycelial growth was 10~25℃, the optimum was 20℃; for the mycelial growth of Lyophyllum decastes, the range of pH was 4~11, the optimum being 4~5; the lethal temperature for the spores and the mycelium was 50℃ 15 min and 45℃ 30 min. Soluble starch, sucrose, glucose, fructose, cornmeal, lactose and mannose were suitable for the growth, but sucrose and glucose were the best, and fructose was the worst; glycine, peptone, (NH4)2SO4, soybean meal, ammonium nitrate, glutamic acid and wheat bran could be used as nitrogen sources but wheat bran was the best. (NH4)2SO4, ammonium nitrate and glutamic acid were unsatisfactory. For the mycelial growth of Lyophyllum decastes, the range of C/N was 5/1~50/1, and the C/N of 50/1 was most suitable. Fractification was not formed in dark condition. The difference is not remarkable between the two treatments of continuos illumination and 12h light and 12h dark alternation for fruit body formation.

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The range of temperature for the growth of Lyophyllum decastes was 5~35℃, and the optimum was 25℃; the range of temperature for fruit body differentiation was 13~22℃, and the optimum was 19℃; the temperature deference of 0~3℃ was genial for differentiation of fruit body, if the temperature deference exceeds 9℃, the fructification will not form; the range of temperature for mycelial growth was 10~25℃, the optimum was 20℃; for the mycelial growth of Lyophyllum decastes, the range of pH was 4~11, the optimum being 4~5; the lethal temperature for the spores and the mycelium was 50℃ 15 min and 45℃ 30 min. Soluble starch, sucrose, glucose, fructose, cornmeal, lactose and mannose were suitable for the growth, but sucrose and glucose were the best, and fructose was the worst; glycine, peptone, (NH4)2SO4, soybean meal, ammonium nitrate, glutamic acid and wheat bran could be used as nitrogen sources but wheat bran was the best. (NH4)2SO4, ammonium nitrate and glutamic acid were unsatisfactory. For the mycelial growth of Lyophyllum decastes, the range of C/N was 5/1~50/1, and the C/N of 50/1 was most suitable. Fractification was not formed in dark condition. The difference is not remarkable between the two treatments of continuos illumination and 12h light and 12h dark alternation for fruit body formation.

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Available abstract

The range of temperature for the growth of Lyophyllum decastes was 5~35℃, and the optimum was 25℃; the range of temperature for fruit body differentiation was 13~22℃, and the optimum was 19℃; the temperature deference of 0~3℃ was genial for differentiation of fruit body, if the temperature deference exceeds 9℃, the fructification will not form; the range of temperature for mycelial growth was 10~25℃, the optimum was 20℃; for the mycelial growth of Lyophyllum decastes, the range of pH was 4~11, the optimum being 4~5; the lethal temperature for the spores and the mycelium was 50℃ 15 min and 45℃ 30 min. Soluble starch, sucrose, glucose, fructose, cornmeal, lactose and mannose were suitable for the growth, but sucrose and glucose were the best, and fructose was the worst; glycine, peptone, (NH4)2SO4, soybean meal, ammonium nitrate, glutamic acid and wheat bran could be used as nitrogen sources but wheat bran was the best. (NH4)2SO4, ammonium nitrate and glutamic acid were unsatisfactory. For the mycelial growth of Lyophyllum decastes, the range of C/N was 5/1~50/1, and the C/N of 50/1 was most suitable. Fractification was not formed in dark condition. The difference is not remarkable between the two treatments of continuos illumination and 12h light and 12h dark alternation for fruit body formation.

Key concepts: Sucrose, Fructose, Mycelium, Bran, Chemistry, Ammonium, Food science, Starch

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