Domestication Of A Wild Strain Of Pleurotus Sp. And Simplified Cultivation Of Mushroom By Liquid-solid Two Phase Fermentation Method

In this paper a wild strain of Pleurotus sp. was identified and its biological characteristics were studied. At the same time, a commercial strain of Pleurotus pulmonarius was cultivated on different agricultural wastes with the liquid-solid two phase fermentation method. The main results are as follows:1. The wild strain was identified as Pleurotus cystidiosus based on internal transcribed spacer regions (ITS, including 5.8S rDNA) sequence and morphological characteristics. The biological characteristic showed that the appropriate carbon source was glucose, the optimal nitrogen source was yeast extract, the most suitable C/N value was 40/1. The best temperature was 27.5℃ and the most suitable pH value was 7. The highest biological efficiency of the fruiting bodies was found to be highest on cultivating on sawdust substrate.2. The best liquid fermentation culture medium of Pleurotus pulmonarius was:corn flour 2.0%, glucose 1.0%, wheat bran 4.0%, peptone 0.3%, KH2PO4 0.2%, MgSO4 0.15%, VB115mg/L.3.The best conditions of liquid fermentation was obtained by single-factor experiment, and they are as below:cultivation temperature 25℃, liquid volume 100ml, rotational rate 150 r/min, initial pH6.5.4. The best fermentation time was 4 days fermentation according to counting the number of pellet, the highest yield of biomass, and the content of reducing sugar and total sugar.5. The highest nutrition value of the fruiting bodies was found cultivated on corncob. The chemical analysis of fruit bodies indicated that Pleurotus pulmonarius cultivated on corncob had a higher nutritional value than those grown on other tested substrates.