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Mycelial viability and cultivation characteristics of Hypsizygus marmoreus after long-term storage in different conditions

장기 저장 후 느티만가닥버섯(Hypsizygus marmoreus) 균주의 균사 생존력과 재배 특성에 대한 연구

  • Lee, Hyae-Jung (Greenpeace Mushroom Institute) ;
  • Ro, Hyeon-Su (Department of Microbiology and Research Institute of Life Science, Gyeongsang National University) ;
  • Kim, Jong-Guk (Department of Life Science and Biotechnology, Kyungpook National University) ;
  • Lee, Chang-Yun (Greenpeace Mushroom Institute)
  • Received : 2014.01.14
  • Accepted : 2014.01.22
  • Published : 2014.03.31

Abstract

Mycelial viability and cultivation characteristics of strains of Hypsizygus marmoreus after long-term storage were investigated. The experimental conditions were the storage at $4^{\circ}C$ using a slant culture technique with or without mineral oil, and in liquid nitrogen tank in the presence of 10% glycerol or 10% glycerol with 5% trehalose. The myceila of four strains of H. marmoreus were thawed at 9, 21, 33, and 45 months after beginning of the storage, and then the growth of the mycelia was measured on a PDA plate with serial transfers to new plate for the recovery. The mycelial growth data after 45 months showed that the mycelia were mostly viable but not fully active particularly when they were stored in liquid nitrogen with 10% glycerol. The growth activity could be fully recovered after second transfer to new PDA plate. Cultivation of mushroom fruiting body using the recovered mycelia also demonstrated that the storage methods employed in this work were applicable for the long-term storage of H. marmoreus.

Acknowledgement

Supported by : 농림축산식품부

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