| Lepista sordida, which belongs to Agaricales, Tricholomatceae and Lepista, is one kind of the wild saprophytic fungus. In our country, the wild Lepista sordida is extensively distributed in the areas, such as Yunnan, Sichuan, Xinjiang, Tibet, Guizhou and Fujian, etc., but the output is extremely low, so it is very precious. Lepista sordida has beautiful color and luster, its smell is thick fragrant, its taste is delicious, its nutritive value and medical value are extremely high, it is a kind of rare and high-quality wild edible fungus. There is very few study on Lepista sordida at present, only some surveys about the wild resource, the preliminary research on the biological habit and tame culture of Lepista sordida has been done, but the research on Lepista sordida biodegradation and report of extensive artificial culture have not been found yet.From the viewpoint of application foundation, this thesis carries on comparatively systematic research on the life history of Lepista sordida for the first time, makes detailed experiments upon nutrition and environmental conditions that mycelium grows, so as to understand the biological characteristic of Lepista sordida detailedly and systemically. Start from studying the influence of different substrate and different stages of growing on extracellular enzymes activity of Lepista sordida, understanding the demand for the biodegradation ability of different substrates and the demand for substrates of different stages of growing, so as to establish the theoretical foundation of physiological biochemistry for studying Lepista sordida, and offer scientific basis to develop and tame Lepista sordida. This thesis has done the following researches:Research on the biological characteristic of Lepista sordida myceliumExperiment 1 Research on the form characteristic and life history of Lepista sordidaFrom the viewpoint of taxonomy, all macroscopical characteristics of the edible fungus are one of the important bases to classify and determine themselves. The research idea is following, throughthe observation on fruit body, spore print, spore and mycelium of Lepista sordida, in order to understand the form characteristic of Lepista sordida exhaustivly, and establish the classification status of Lepista sordida in botany. Besides, by referring to the life history of other edible fungus, so as to simulate the life history of Lepista sordida.Experiment 2 Research on the hypha growing characteristic of Lepista sordidaThis experiment adopts solid-state substrates to select the mother substrates of Lepista sordida. The comprehensive PDA substrate is most appropriate substrates, and second is the wheat substrates. The solid-state substrates is adopted to optimize the different growth factor of Lepista sordida, the results are following. The hypha of Lepista sordida has very wide carbon sources to grow, and the cane sugar is the best carbon source for growth, secondly it is the starch. The most appropriate nitrogen source is the organic nitrogen, and yeast lotion is better than albumen peptone. Besides, during the inorganic nitrogen sources, there is a remarkable difference between the nitrate nitrogen and ammonium nitrogen too. The suitable temperature for hypha growing is 25centigrade degree, pH value is 6.5, and the ratio of carbon and nitrogen is from 20:1 to 60:1. The orthogonal experimental design method to carbon source, nitrogen source and pH value is adopted according to single factor. The results indicate that the best combination for hypha growing is the cane sugar as carbon source, yeast as nitrogen source, and pH value is 7. As for the submerged culture with shake flask, carbon source has the most amount of biomass when cultivation, and it has the most mount of biomass when cane sugar density is 5%. The size of hypha ball and the utilization ratio of the candy material do not have positive connection. The orthogonal experimental shows, the combination of the cane sugar as carbon source, albumen peptone as nitrogen source, and pH value be equal to 7 has the... |
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