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Calocybe indica의 배양적 특성과 균사 배양 적합 조건 설정

Culture Characteristics and Optimal Conditions for Mycelial Growth of Calocybe indica

  • 민경진 (농촌진흥청 국립원예특작과학원 인삼특작부 버섯과) ;
  • 박혜성 (농촌진흥청 국립원예특작과학원 인삼특작부 버섯과) ;
  • 이은지 (농촌진흥청 국립원예특작과학원 인삼특작부 버섯과) ;
  • 이찬중 (농촌진흥청 국립원예특작과학원 인삼특작부 버섯과)
  • Min, Gyeong-Jin (Mushroom Science Division, National Institute of Horticultural and Herbal Science, RDA) ;
  • Park, Hea-sung (Mushroom Science Division, National Institute of Horticultural and Herbal Science, RDA) ;
  • Lee, Een-ji (Mushroom Science Division, National Institute of Horticultural and Herbal Science, RDA) ;
  • Lee, Chan-Jung (Mushroom Science Division, National Institute of Horticultural and Herbal Science, RDA)
  • 투고 : 2020.06.01
  • 심사 : 2020.08.25
  • 발행 : 2020.09.30

초록

본 연구에서는C. indica 자실체의 안정적인 대량생산에 기반이 되는 필수적인 균사체 생산을 위한 최적 배양조건을 구명 하고자하였다. C. indica 균사체의 효율적 배양을 위한 조건은 최적 배양 온도 30-32℃, pH 6.0, 탄소원 maltose 2%, 유기질소원 yeast extract 1%, 무기질소원 NaNO3 0.1%, 아미노산 asparagine 0.7%, 유기산 acetic acid 0.1%, 무기염류 MnSO4 0.7 mM가 최적 배양조건 이었다. 새로이 MYNA로 명명한 C. indica의 최적 배지는 기존의 PDA 배지보다 균사의 생장이 균일하고, PDA 배지의 배양기간과 비교하였을 때 10.5% 단축하는 효과가 있었다. MYNA 배지는 추후 C. indica의 재배에 널리 활용될 수 있을 것으로 판단된다.

Calocybe indica is an edible mushroom commercially cultivated in India and other tropical countries. In this study, the culture characteristics and optimal conditions of milky mushroom strains were determined. The growth temperature and pH range of milky mushrooms was extensively investigated between 15-35 ℃ and pH 3-11. For efficient cultivation, 20 types of nutrient sources were selected that consisted of one of 21 types of carbon sources, 6 organic nitrogen sources, 6 inorganic nitrogen sources, 13 amino acids, 6 organic acids and 12 inorganic salts. The impact of each of the selected nutrition sources and their concentration on growth was investigated. The optimum pH and temperature were determined to be pH 6.0 and 15 ℃, respectively. The optimum concentration of medium elements for the mycelial growth of C. indica was determined to be as follows: carbon source, 2% maltose; organic nitrogen source, 1% yeast extract; inorganic nitrogen source, 0.1% NaNO3; amino acid, 0.7% asparagine; organic acid, 0.07% acetic acid; inorganic salt, 0.07 mM MnSO4.

키워드

참고문헌

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