Physiological characteristics of pure cultures of a white-colored truffle Tuber japonicum.

IF 1.5 4区生物学 Q4 MYCOLOGY

Mycoscience Pub Date : 2022-01-01 DOI:10.47371/mycosci.2022.01.002

Shota Nakano, Akihiko Kinoshita, Keisuke Obase, Noritaka Nakamura, Hitomi Furusawa, Kyotaro Noguchi, Takashi Yamanaka

{"title":"Physiological characteristics of pure cultures of a white-colored truffle Tuber japonicum.","authors":"Shota Nakano, Akihiko Kinoshita, Keisuke Obase, Noritaka Nakamura, Hitomi Furusawa, Kyotaro Noguchi, Takashi Yamanaka","doi":"10.47371/mycosci.2022.01.002","DOIUrl":null,"url":null,"abstract":"A white-colored truffle Tuber japonicum, indigenous to Japan, is an ascomycetous ectomycorrhizal fungus. To clarify the physiological characteristics of this fungus, we investigated the influence of culture medium, temperature, and sources of nitrogen (N) and carbon (C) on the growth of five strains. Tuber japonicum strains grew better on malt extract and modified Melin-Norkrans medium, and showed peak growth at 20 °C or 25 °C. This fungus utilized inorganic (NH4 + and NO3 -) and organic N sources (casamino acids, glutamine, peptone, urea, and yeast extract). Additionally, this fungus utilized various C sources, such as monosaccharide (arabinose, fructose, galactose, glucose, and mannose), disaccharide (maltose, sucrose, and trehalose), polysaccharide (dextrin and soluble starch), and sugar alcohol (mannitol). However, nutrient sources that promote growth and their effects on growth promotion widely varied among strains. This can result from the strain difference in enzyme activities involved in the assimilation and metabolism of these sources.","PeriodicalId":18780,"journal":{"name":"Mycoscience","volume":"63 2","pages":"53-57"},"PeriodicalIF":1.5000,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/b5/e3/MYC-63-053.PMC9999085.pdf","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Mycoscience","FirstCategoryId":"99","ListUrlMain":"https://doi.org/10.47371/mycosci.2022.01.002","RegionNum":4,"RegionCategory":"生物学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"MYCOLOGY","Score":null,"Total":0}

引用次数: 1

Abstract

A white-colored truffle Tuber japonicum, indigenous to Japan, is an ascomycetous ectomycorrhizal fungus. To clarify the physiological characteristics of this fungus, we investigated the influence of culture medium, temperature, and sources of nitrogen (N) and carbon (C) on the growth of five strains. Tuber japonicum strains grew better on malt extract and modified Melin-Norkrans medium, and showed peak growth at 20 °C or 25 °C. This fungus utilized inorganic (NH₄ ⁺ and NO₃ ^-) and organic N sources (casamino acids, glutamine, peptone, urea, and yeast extract). Additionally, this fungus utilized various C sources, such as monosaccharide (arabinose, fructose, galactose, glucose, and mannose), disaccharide (maltose, sucrose, and trehalose), polysaccharide (dextrin and soluble starch), and sugar alcohol (mannitol). However, nutrient sources that promote growth and their effects on growth promotion widely varied among strains. This can result from the strain difference in enzyme activities involved in the assimilation and metabolism of these sources.

Abstract Image

查看原文本刊更多论文

白色块菌纯培养物的生理特性研究。

日本块菌原产于日本，是一种子囊外菌根真菌。为了阐明该真菌的生理特性，我们研究了培养基、温度、氮碳来源对5株真菌生长的影响。块茎菌株在麦芽提取物和改良Melin-Norkrans培养基上生长较好，在20°C和25°C时生长达到峰值。这种真菌利用无机氮(NH4 +和NO3 -)和有机氮(酪胺酸、谷氨酰胺、蛋白胨、尿素和酵母提取物)。此外，这种真菌利用各种C来源，如单糖(阿拉伯糖、果糖、半乳糖、葡萄糖和甘露糖)、双糖(麦芽糖、蔗糖和海藻糖)、多糖(糊精和可溶性淀粉)和糖醇(甘露醇)。然而，促进生长的营养来源及其对促进生长的影响在菌株之间差异很大。这可能是由于参与这些来源的同化和代谢的酶活性的菌株差异造成的。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Mycoscience MYCOLOGY-

CiteScore

3.00

自引率

7.10%

发文量

审稿时长

3 months

期刊介绍： Mycoscience is the official English-language journal of the Mycological Society of Japan and is issued bimonthly. Mycoscience publishes original research articles and reviews on various topics related to fungi including yeasts and other organisms that have traditionally been studied by mycologists. The research areas covered by Mycoscience extend from such purely scientific fields as systematics, evolution, phylogeny, morphology, ecology, physiology, biochemistry, genetics, and molecular biology, to agricultural, medical, and industrial applications. New and improved applications of well-established mycological techniques and methods are also covered.