Optimal conditions of mycelia growth of Laetiporus sulphureus sensu lato

Laetiporus sulphureus is an edible wood-rotting basidiomycete, growing on decaying logs, stumps, and trunks of many deciduous and coniferous tree species. This fungus produces relatively large striking yellowish or orange-coloured bracket-like fruitbodies. L. sulphureus is widely consumed as a nutri...

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Autores principales: Luangharn, Thatsanee, Karunarathna, Samantha C., Hyde, Kevin D., Chukeatirote, Ekachai
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Taylor & Francis 2014
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4270415/
https://www.ncbi.nlm.nih.gov/pubmed/25544934
http://dx.doi.org/10.1080/21501203.2014.957361
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author Luangharn, Thatsanee
Karunarathna, Samantha C.
Hyde, Kevin D.
Chukeatirote, Ekachai
author_facet Luangharn, Thatsanee
Karunarathna, Samantha C.
Hyde, Kevin D.
Chukeatirote, Ekachai
author_sort Luangharn, Thatsanee
collection PubMed
description Laetiporus sulphureus is an edible wood-rotting basidiomycete, growing on decaying logs, stumps, and trunks of many deciduous and coniferous tree species. This fungus produces relatively large striking yellowish or orange-coloured bracket-like fruitbodies. L. sulphureus is widely consumed as a nutritional food because of its fragrance and texture. In this study, two L. sulphureus strains, MFLUCC 12-0546 and MFLUCC 12-0547, isolated from Chiang Rai, Thailand, were investigated for optimal conditions of mycelia growth. Potato dextrose agar and malt extract agar were observed as the favourable medium for mycelia growth. The optimum pH and temperature for the mushroom mycelia were 6–8 and 25–30°C, respectively.
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spelling pubmed-42704152014-12-24 Optimal conditions of mycelia growth of Laetiporus sulphureus sensu lato Luangharn, Thatsanee Karunarathna, Samantha C. Hyde, Kevin D. Chukeatirote, Ekachai Mycology Article Laetiporus sulphureus is an edible wood-rotting basidiomycete, growing on decaying logs, stumps, and trunks of many deciduous and coniferous tree species. This fungus produces relatively large striking yellowish or orange-coloured bracket-like fruitbodies. L. sulphureus is widely consumed as a nutritional food because of its fragrance and texture. In this study, two L. sulphureus strains, MFLUCC 12-0546 and MFLUCC 12-0547, isolated from Chiang Rai, Thailand, were investigated for optimal conditions of mycelia growth. Potato dextrose agar and malt extract agar were observed as the favourable medium for mycelia growth. The optimum pH and temperature for the mushroom mycelia were 6–8 and 25–30°C, respectively. Taylor & Francis 2014-10-02 2014-09-16 /pmc/articles/PMC4270415/ /pubmed/25544934 http://dx.doi.org/10.1080/21501203.2014.957361 Text en © 2014 Mae Fah Luang University http://creativecommons.org/licenses/by/3.0/ This is an Open Access article distributed under the terms of the Creative Commons Attribution License http://creativecommons.org/licenses/by/3.0/, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. The moral rights of the named author(s) have been asserted.
spellingShingle Article
Luangharn, Thatsanee
Karunarathna, Samantha C.
Hyde, Kevin D.
Chukeatirote, Ekachai
Optimal conditions of mycelia growth of Laetiporus sulphureus sensu lato
title Optimal conditions of mycelia growth of Laetiporus sulphureus sensu lato
title_full Optimal conditions of mycelia growth of Laetiporus sulphureus sensu lato
title_fullStr Optimal conditions of mycelia growth of Laetiporus sulphureus sensu lato
title_full_unstemmed Optimal conditions of mycelia growth of Laetiporus sulphureus sensu lato
title_short Optimal conditions of mycelia growth of Laetiporus sulphureus sensu lato
title_sort optimal conditions of mycelia growth of laetiporus sulphureus sensu lato
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4270415/
https://www.ncbi.nlm.nih.gov/pubmed/25544934
http://dx.doi.org/10.1080/21501203.2014.957361
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