Guler P, Ozkaya E G
Department of Biology, Faculty of Science and Literature, Kirikkale University, Yahsihan, Kirikkale-71450, Turkey.
J Environ Biol. 2009 Jul;30(4):601-4.
The present study presents the development of mycelium of Morchella conica where different concentration of sucrose added at different agar media. For this sucrose have been added as 0.25, 0.50, 0.75, 1.00 and 1.25% concentration to wheat agar potato dextrose agar malt extract agar and complete medium yeast agar The radial growth speed, morphologic specifications, radial growth radius and pigmentation of mycelium were taken as criteria, the development period of mycelium in wheat agar was completed in 4 days and mycelium were very thin. The colonization period of the mycelium was determined; 7 days in potato dextrose agar 5 days in malt extract agar and 5 days at complete medium yeast agar. The development of the mycelium; at potato dextrose agar was dense and circular; at malt extract agar and at completed medium yeast agar was rhizomorphic. Mycelium has developed very well at sucrose medium and formed creamy and light yellow pigmentation.
本研究展示了圆锥羊肚菌菌丝体在不同琼脂培养基中添加不同浓度蔗糖时的生长情况。为此，已在小麦琼脂、马铃薯葡萄糖琼脂、麦芽提取物琼脂和完全培养基酵母琼脂中分别添加了浓度为0.25%、0.50%、0.75%、1.00%和1.25%的蔗糖。以菌丝体的径向生长速度、形态特征、径向生长半径和色素沉着为标准，小麦琼脂中菌丝体的发育期在4天内完成，且菌丝非常细。确定了菌丝体的定殖期；在马铃薯葡萄糖琼脂中为7天，在麦芽提取物琼脂中为5天，在完全培养基酵母琼脂中为5天。菌丝体的生长情况；在马铃薯葡萄糖琼脂中致密且呈圆形；在麦芽提取物琼脂和完全培养基酵母琼脂中呈根状。菌丝体在蔗糖培养基中生长良好，并形成了乳脂色和浅黄色色素沉着。
