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...
Saved in:
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-11-01
|
| Series: | Horticulturae |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-7524/10/11/1177 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850144906917445632 |
|---|---|
| author | Haichen Huang Xiaomin Li Xin Hu Huijuan Sun Junli Zhang Xiaoping Wu Junsheng Fu |
| author_facet | Haichen Huang Xiaomin Li Xin Hu Huijuan Sun Junli Zhang Xiaoping Wu Junsheng Fu |
| author_sort | Haichen Huang |
| collection | DOAJ |
| description | 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>. |
| format | Article |
| id | doaj-art-c3b88583b47b44f6b9ebca1236787eec |
| institution | OA Journals |
| issn | 2311-7524 |
| language | English |
| publishDate | 2024-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Horticulturae |
| spelling | doaj-art-c3b88583b47b44f6b9ebca1236787eec2025-08-20T02:28:14ZengMDPI AGHorticulturae2311-75242024-11-011011117710.3390/horticulturae10111177Biological Characteristics, Domestication and Cultivation of Wild <i>Tyromyces kmetii</i>Haichen Huang0Xiaomin Li1Xin Hu2Huijuan Sun3Junli Zhang4Xiaoping Wu5Junsheng Fu6College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaCollege of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaCollege of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaTibet Academy of Agricultural and Animal Husbandry Sciences, Lasa 850030, ChinaTibet Academy of Agricultural and Animal Husbandry Sciences, Lasa 850030, ChinaCollege of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaCollege of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaTo 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>.https://www.mdpi.com/2311-7524/10/11/1177<i>Tyromyces kmetii</i>identificationbiological characteristicsdomestication cultivation |
| spellingShingle | Haichen Huang Xiaomin Li Xin Hu Huijuan Sun Junli Zhang Xiaoping Wu Junsheng Fu Biological Characteristics, Domestication and Cultivation of Wild <i>Tyromyces kmetii</i> Horticulturae <i>Tyromyces kmetii</i> identification biological characteristics domestication cultivation |
| title | Biological Characteristics, Domestication and Cultivation of Wild <i>Tyromyces kmetii</i> |
| title_full | Biological Characteristics, Domestication and Cultivation of Wild <i>Tyromyces kmetii</i> |
| title_fullStr | Biological Characteristics, Domestication and Cultivation of Wild <i>Tyromyces kmetii</i> |
| title_full_unstemmed | Biological Characteristics, Domestication and Cultivation of Wild <i>Tyromyces kmetii</i> |
| title_short | Biological Characteristics, Domestication and Cultivation of Wild <i>Tyromyces kmetii</i> |
| title_sort | biological characteristics domestication and cultivation of wild i tyromyces kmetii i |
| topic | <i>Tyromyces kmetii</i> identification biological characteristics domestication cultivation |
| url | https://www.mdpi.com/2311-7524/10/11/1177 |
| work_keys_str_mv | AT haichenhuang biologicalcharacteristicsdomesticationandcultivationofwildityromyceskmetiii AT xiaominli biologicalcharacteristicsdomesticationandcultivationofwildityromyceskmetiii AT xinhu biologicalcharacteristicsdomesticationandcultivationofwildityromyceskmetiii AT huijuansun biologicalcharacteristicsdomesticationandcultivationofwildityromyceskmetiii AT junlizhang biologicalcharacteristicsdomesticationandcultivationofwildityromyceskmetiii AT xiaopingwu biologicalcharacteristicsdomesticationandcultivationofwildityromyceskmetiii AT junshengfu biologicalcharacteristicsdomesticationandcultivationofwildityromyceskmetiii |