Instituto de Pesquisas Ambientais, Núcleo de Pós-graduação Stricto Sensu, Pós-graduação em Biodiversidade Vegetal e Meio Ambiente, Av. Miguel Stefano 3687, Água Funda, 04301-012 São Paulo, SP, Brazil.
Instituto Federal de Educação, Ciência e Tecnologia de São Paulo, Departamento de Ciências da Natureza e Matemática, Subárea de Biologia, IFungiLab, Câmpus São Paulo, Rua Pedro Vicente 625, 01109-010 São Paulo, SP, Brazil.
An Acad Bras Cienc. 2024 Nov 22;96(4):e20230838. doi: 10.1590/0001-3765202420230838. eCollection 2024.
There are about 80 species of wild edible mushroom that certainly occur in Brazil and can be used as a natural source of food and medicine. This study aimed to evaluate the in vitro mycelial development in culture media at different temperatures and substrates for cultivation of the edible mushroom species Auricularia fuscosuccinea and Laetiporus gilbertsonii. Additionally, the cultivation and the nutritional composition of A. fuscosuccinea mushrooms were evaluated. The two best wild strains of each species were selected for the in vitro cultivation experiment in two different substrates. Furthermore, an axenic cultivation on sawdust was conduct and the basidiomata produced were evaluated on their nutritional composition. The temperatures that best favored the mycelial growth were 30 °C for A. fuscosuccinea and 25 °C and 30 °C for L. gilbertsonii. The mycelium of both species developed better in the sterile Eucalyptus sawdust substrate. Despite the success in cultivating the mycelium of L. gilbertsonii, it was not possible to obtain basidioma for this species. On the other hand, it was possible to produce basidiomata of the two tested wild strains of A. fuscosuccinea.
巴西有大约 80 种野生食用蘑菇，它们可以作为天然的食物和药物来源。本研究旨在评估不同温度和基质的培养基中，黑木耳和美味牛肝菌的菌丝体在体外的生长情况。此外，还评估了黑木耳的栽培和营养成分。选择了两种最好的野生菌株，在两种不同的基质中进行体外培养实验。此外，在木屑上进行了无菌培养，并对产生的担子果进行了营养成分评估。最有利于黑木耳菌丝体生长的温度为 30°C，而美味牛肝菌的最适温度为 25°C 和 30°C。两种真菌在无菌的桉树木屑基质中生长得更好。尽管成功地培养了美味牛肝菌的菌丝体，但无法获得该物种的担子果。另一方面，成功地生产了两种测试的黑木耳野生菌株的担子果。
