Studies On The Growth Characteristic And Nutrient Component Of Tricholoma Matsutake Mycelia

Tricholoma matsutake is a kind of rare wild mushroom with rich nutrition and high medicinal value. The market price of fresh T. matsutake is very high, and its supply falls short of demand. Because of the change in climatic and environmental of its growing place, the yield of T. matsutak was reduced. The studies on T. matsutake mycelial and using mycelial instead of fruiting bodies, would promote the utilization of T. matsutake resources sustainability.The results of isolation and identification experiments showed that the best separate part was lamella. Fresh fruiting body whose velum was complete was the best material. Cultural performances on the PDA medium was compared to references. Molecular technology was used and DNA sequencing analysis was performed. The results showed that the mycelia was T. matsutake.The T. matsutake mycelial was inoculated on different solid mediums, and grow factor which would effcet the speed of growth was researched. The experiment results indicated that the speed of growth on PDA was faster than that on BM and improved BM medium. Morphologic characteristics of T. matsutake was different with different mediums. When nicotinic acid, tartaric acid, VB6, VB1was put in PDA mediums, the speed of growth would be faster. When their concentration was0.1%,0.1%,0.02%,0.1%respectively, the colony diameter was biggest. Different additives can somewhat influence the morphologic characteristics of T. matsutake.The univariate facters effects on T. matsutake mycelial production were examined respectively, through setting the aeration, agitation rate, tempreture of fermentor, and changing pH, soluble starch concentration. The study suggested that when the tempreture was22℃, the yield of T. matsutake mycelial was the highest. The yield of T. matsutake mycelial increased with the aeration. When aeration was0.4vvm,0.5vvm, the yield was the highest. There was no significant effect higher than the two levels. The yield of T. matsutake mycelial firstly increased and then decreased with the agitation rate. When agitation was80r/min, the yield was highest. T. matsutake mycelial can grow very well in approach acid medium. The results showed that the optimal pH was5.5, and different initial pH finally tended to a constant pH. It was found that the main growth factor of the mushroom mycelium was soluble starch. The different concentrations of soluble starch were examined for C-nutrient. The optimal concentration was4g/100mL.The fatty acid, amino acid, and flavor from fruitbodies and fermented mycelium of T. matsutake were analyzed and compared by GC/MS. The results indicated that they both had basic unique aroma conponents of T. matsutake, for example phenylacetaldehyde, benzaldehyde,2-Decenal and Cg components. Both fruitbodies and fermented mycelium of T. matsutake contained four common fatty acid. Both of them had rich amino acids. There are19kinds of amino acid. However, concentration of Asp, Glu, Gly, Ala, Lys in fermented mycelium were more than fruitbodies of T. matsutake.