Biological Characteristics, Domestication and Cultivation of Wild <i>Tyromyces kmetii</i>
To develop and utilize the wild fungi resources in Tibet, a wild fungal specimen collected from Qiangna Town, Milin County, Tibet was isolated, purified, and characterized. Through morphological examination and ITS sequence analysis, the strain—designated as X21266—was identified as <i>Tyromyc...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-11-01
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| Series: | Horticulturae |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-7524/10/11/1177 |
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| Summary: | To develop and utilize the wild fungi resources in Tibet, a wild fungal specimen collected from Qiangna Town, Milin County, Tibet was isolated, purified, and characterized. Through morphological examination and ITS sequence analysis, the strain—designated as X21266—was identified as <i>Tyromyces kmetii</i>. The effects of different carbon sources, nitrogen sources, pH, and temperature on the mycelial growth of <i>T. kmetii</i> under solid-state culture conditions were investigated. In addition, research on domestication cultivation was conducted. The results showed that the optimal carbon source for <i>T. kmetii</i> was fructose, the preferred nitrogen source was beef powder, and the optimal pH and temperature were pH 5.0 and 25 °C, respectively. Domestication cultivation results showed a mycelial initiation time of 34 days; primordia formation occurred after 17 days in an environment with appropriate light and low-temperature stimulation; and during the fruiting stage, a temperature of 25–28 °C and humidity above 90% were maintained, with mature fructification forming after 16 days. This study provides fundamental experimental data for the subsequent development and utilization of <i>T. kmetii</i>. |
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| ISSN: | 2311-7524 |