Genetic characterization, evaluation of growth and production of biomass of strains from wild edible mushrooms of Lyophyllum of Central Mexico
| Autor: | Noemí Matías-Ferrer, Gerardo Mata, Yolanda Arana-Gabriel, Sergio Franco-Maass, Cristina Burrola-Aguilar, Roberto Garibay-Orijel |
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| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
0106 biological sciences
0301 basic medicine Pellets Culture lcsh:QR1-502 Biomass 01 natural sciences Microbiology lcsh:Microbiology Agar plate 03 medical and health sciences Native germplasm 010608 biotechnology Shimeji Growth rate Mexico Lyophyllum section Difformia Mycelium biology food and beverages biology.organism_classification Lyophyllum Yeast Culture Media Kinetics Horticulture 030104 developmental biology Fermentation Food Microbiology Potato dextrose agar Agaricales |
| Zdroj: | Brazilian Journal of Microbiology v.49 n.3 2018 Brazilian Journal of Microbiology Sociedade Brasileira de Microbiologia (SBM) instacron:SBM Brazilian Journal of Microbiology, Volume: 49, Issue: 3, Pages: 632-640, Published: SEP 2018 Brazilian Journal of Microbiology, Vol 49, Iss 3, Pp 632-640 |
| Popis: | The present study conducted a genetic characterization and determined growth rate and biomass production in solid and liquid media, using strains obtained from wild edible sporomes of Lyophyllum that grow in high mountains. Vegetative isolation was used to obtain a total of four strains, which were divided into two clades within the section Difformia: Lyophyllum sp. and Lyophyllum aff. shimeji. Growth rate and biomass production were influenced by both the culture media and the strains. In a potato dextrose agar medium, the strains presented a higher growth rate, while in a malt extract-peptone and yeast agar medium, the growth rate was lower, but with a higher biomass production that was equal to that in the malt extract-peptone and yeast liquid medium. |
| Databáze: | OpenAIRE |
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