Relationship between cumulative heat units and fruit-body emergence of ectomycorrhizal fungus Tricholoma bakamatsutake in the fields

Mycoscience ◽  
1995 ◽  
Vol 36 (2) ◽  
pp. 187-191
Author(s):  
Yoshie Terashima ◽  
Azusa Fujiie ◽  
Kenzo Tomiya
Keyword(s):  
Fruit Body ◽  
Ectomycorrhizal Fungus ◽  
Heat Units ◽  
Tricholoma Bakamatsutake

Fruit-body production of an ectomycorrhizal fungus in genus Boletus in pure culture

Mycoscience ◽  
2003 ◽  
Vol 44 (4) ◽  
pp. 295-300 ◽  
Author(s):  
Akira Ohta ◽  
Naoya Fujiwara
Keyword(s):  
Pure Culture ◽  
Fruit Body ◽  
Ectomycorrhizal Fungus ◽  
Body Production

Gluconic acid synthesis by the ectomycorrhizal fungus Tricholoma robustum

1992 ◽  
Vol 70 (1) ◽  
pp. 84-88 ◽  
Author(s):  
Koji Iwase
Keyword(s):  
Glucose Oxidase ◽  
Gluconic Acid ◽  
High Performance ◽  
Culture Medium ◽  
Acid Synthesis ◽  
Ectomycorrhizal Fungus ◽  
Tricholoma Matsutake ◽  
Mycelial Culture ◽  
High Productivity ◽  
Tricholoma Bakamatsutake

During mycelial culture of Tricholoma robustum, the medium gradually became acidified to approximately pH 3.9. High performance liquid chromatography showed that gluconic acid was secreted into the culture medium, and the amount of gluconic acid produced was measured by enzymatic analysis. Gluconic acid synthesis by all other related species, Tricholoma matsutake, Tricholoma caligatum, Tricholoma ponderosum, Tricholoma fulvocastaneum, and Tricholoma zelleri was poor, except for Tricholoma bakamatsutake, which showed relatively high productivity. Activity of glucose oxidase, which is responsible for gluconic acid production, was highest in T. robustum and second highest in T. bakamatsutake. The activity in these two species was much higher than those of other species. These results indicate that gluconic acid was synthesized from glucose by glucose oxidase in T. robustum as well as in T. bakamatsutake. Key words: ectomycorrhizal fungi, gluconic acid, glucose oxidase, Tricholoma robustum.

In vitro cultivation and fruit body formation of the black bolete, Phlebopus portentosus, a popular edible ectomycorrhizal fungus in Thailand

Mycoscience ◽  
2010 ◽  
Vol 51 (1) ◽  
pp. 15-22 ◽  
Author(s):  
Rarunee Sanmee ◽  
Saisamorn Lumyong ◽  
Pipob Lumyong ◽  
Bernard Dell
Keyword(s):  
Fruit Body ◽  
Ectomycorrhizal Fungus ◽  
In Vitro Cultivation ◽  
Body Formation ◽  
Fruit Body Formation

scholarly journals Proteinases from the Fruit-body of Flammulina velutipes.

1995 ◽  
Vol 42 (11) ◽  
pp. 907-912 ◽  
Author(s):  
Takao TERASHITA ◽  
Makoto NAWAMA ◽  
Kentaro YOSHIKAWA ◽  
Jiko SHISHIYAMA
Keyword(s):  
Fruit Body ◽  
Flammulina Velutipes
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