The New Zealand Institute for Plant & Food Research Limited, Private Bag 4704, Christchurch, New Zealand,
Mycorrhiza. 2014 Aug;24(6):453-63. doi: 10.1007/s00572-013-0552-5. Epub 2014 Jan 21.
Lyophyllum shimeji is an edible ectomycorrhizal fungus that is widely distributed in East Asia and also present in the northern regions of Europe. In Japan, L. shimeji is a culinary delicacy, considered amongst all edible mushrooms to have the best taste and to be second only to Tricholoma matsutake in price. Traditionally, fruiting bodies of L. shimeji have been collected from the wild but fruiting of L. shimeji is now relatively uncommon and cannot keep up with increasing consumer demand. As a result, methods for its cultivation are being developed for commercial production in Japan and other countries. In this work, techniques were developed to cultivate L. shimeji on coniferous seedlings using a pure culture inoculum. They resulted in successful mycorrhization of Pinus pinaster and Picea abies in only 8 to 10 months. As ectomycorrhizae of L. shimeji are difficult to identify morphologically, mycorrhization was confirmed using an L. shimeji-specific PCR diagnostic, which was designed following a phylogenetic analysis of the Lyophyllum section Difformia using DNA sequences of the internal transcribed spacer (ITS), intergenic spacer (IGS) and elongation factor 1-α (EF1-α) gene. L. shimeji is a member of the Lyophyllum decastes complex in section Difformia, which also includes Lyophyllum fumosum and L. decastes. This analysis confirmed the separation of L. shimeji from closely related Lyophyllum spp. and enabled its unambiguous detection using an IGS-based PCR diagnostic. This is the first report of successful mycorrhization of L. shimeji on P. pinaster and P. abies and provides an opportunity for its commercial cultivation on conifers in New Zealand.
美味牛肝菌是一种可食用的外生菌根真菌，广泛分布于东亚，也存在于欧洲北部地区。在日本，美味牛肝菌是一种美食，被认为在所有可食用的蘑菇中味道最好，价格仅次于松口蘑。传统上，美味牛肝菌的子实体是从野外采集的，但现在美味牛肝菌的结果相对较少，无法满足不断增长的消费需求。因此，正在开发其在日本和其他国家的商业种植方法。在这项工作中，开发了使用纯培养接种物在针叶树苗上种植美味牛肝菌的技术。它们仅用 8 到 10 个月就成功地实现了欧洲赤松和挪威云杉的菌根化。由于美味牛肝菌的外生菌根很难在形态上识别，因此使用针对美味牛肝菌的特异性 PCR 诊断方法确认了菌根化，该方法是在对 Lyophyllum 节 Difformia 进行基于 DNA 序列的系统发育分析后设计的，使用了内部转录间隔区（ITS）、基因间间隔区（IGS）和延伸因子 1-α（EF1-α）基因。美味牛肝菌是 Difformia 节 Lyophyllum decastes 复合体的成员，其中还包括 Lyophyllum fumosum 和 L. decastes。该分析证实了美味牛肝菌与密切相关的 Lyophyllum spp. 的分离，并通过基于 IGS 的 PCR 诊断实现了其明确的检测。这是首次报道在欧洲赤松和挪威云杉上成功实现美味牛肝菌菌根化，并为其在新西兰针叶树上的商业种植提供了机会。
