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Optimal conditions of mycelia growth of Laetiporus sulphureus sensu lato

Author:
Luangharn, Thatsanee, Karunarathna, Samantha C., Hyde, Kevin D., Chukeatirote, Ekachai
Source:
Mycology 2014 v.5 no.4 pp. 221-227
ISSN:
2150-1203
Subject:
Laetiporus sulphureus, agar, malt extract, mushrooms, mycelium, odors, pH, stumps, temperature, texture, trees, Thailand
Abstract:
Laetiporus sulphureus is an edible wood-rotting basidiomycete, growing on decaying logs, stumps, and trunks of many deciduous and coniferous tree species. This fungus produces relatively large striking yellowish or orange-coloured bracket-like fruitbodies. L. sulphureus is widely consumed as a nutritional food because of its fragrance and texture. In this study, two L. sulphureus strains, MFLUCC 12-0546 and MFLUCC 12-0547, isolated from Chiang Rai, Thailand, were investigated for optimal conditions of mycelia growth. Potato dextrose agar and malt extract agar were observed as the favourable medium for mycelia growth. The optimum pH and temperature for the mushroom mycelia were 6–8 and 25–30°C, respectively.
Agid:
1230039