Tea fungus strain cxg002 suitable for fresh frying, cultivation method and application thereof

Abstract

The application belongs to the technical field of edible fungi, and discloses a fresh stir-fried xerula badius strain CXG002 and a culture cultivation method and application. The xerula badius strain is CXG002, which is preserved in the China Center for Type Culture Collection, Wuhan University, Wuhan, China, has a preservation number of CCTCC NO: M 20251056, a preservation date of May 14, 2025, and a classification name of: Cyclocybe chaxingu CXG002. Under the same planting condition, the present application has a larger cap diameter, a lower cellulose content, a more brittle overall texture, and is suitable for fresh stir-frying, so as to enrich xerula badius dishes and meet the needs of different consumers.

Description

Technical Field

[0001] This invention belongs to the field of edible fungi technology, and particularly relates to the *Tea Leaf Mushroom* strain CXG002 suitable for stir-frying, its cultivation method, and its application. Background Technology

[0002] Tea wood mushroom Cyclocybe chaxingu The commercial name is tea tree mushroom, which is one of the main cultivated edible fungi. It belongs to the phylum Basidiomycota, order Agaricales, family Tubariaceae, and genus Amanita. Cyclocybe Tea wood mushrooms are rich in nutrients, delicious in taste, fragrant, and unique in flavor. They are a high-protein, low-fat edible fungus, rich in fungal polysaccharides, and relatively high in minerals. Currently, the main cultivated varieties of tea wood mushrooms are "Tea Wood Mushroom No. 3" and "Tea Wood Mushroom No. 5," developed more than a decade ago. Both varieties are characterized by thick stems and small caps. The stems of tea wood mushrooms are hard, while the caps are relatively brittle. Due to the high proportion of stems, "Tea 3" and "Tea 5" have a generally hard texture, therefore, they are usually used for soups and rarely stir-fried. As one of the main cultivated edible fungi, tea wood mushrooms urgently need to be diversified, with varieties developed to meet the needs of different consumers.

[0003] Strain CXG002 is a variety with low cellulose content in its fruiting bodies, a crisp and tender texture, and is suitable for stir-frying. Under the same planting conditions, it has a larger cap diameter and lower cellulose content than Tea 3 and Tea 5, and its overall texture is crisper, making it suitable for stir-frying. It can enrich the dishes made with tea bud mushrooms and meet the needs of different consumers. Summary of the Invention

[0004] To overcome the problems existing in the related technologies, the present invention discloses embodiments that provide a suitable stir-frying strain of *Tea fern* CXG002, as well as its cultivation method and application, specifically relating to a suitable stir-frying strain of *Tea fern* CXG002.

[0005] The technical solution is as follows: A strain of *Tea Leaf Mushroom* suitable for stir-frying, strain CXG002, is deposited at the China Center for Type Culture Collection (CCTCC), Wuhan University, Wuhan, China, with accession number CCTCC NO: M 20251056, deposit date May 14, 2025, and classification / naming: Cyclocybe chaxingu CXG002.

[0006] Another object of the present invention is to provide a method for cultivating a strain of *Tetraphyton floccosum* suitable for stir-frying, the method comprising:

[0007] S1, after the fruiting bodies of wild-type tea wood mushroom CXG002 are collected, the roots are removed, and the surface soil and impurities are removed with 75% alcohol cotton.

[0008] S2. Disinfect the surface of the fruiting body with 75% alcohol swabs, cut the fruiting body longitudinally, and take a small piece of fruiting body tissue at the junction of the cap and stipe. Place it in the prepared PDA medium. After the mycelium grows, transfer the PDA medium containing the mycelium to a new PDA medium dish for culture. Repeat the operation several times.

[0009] S3. When the mycelium has fully grown in the culture dish, use a sterile knife to cut small cubes of culture medium containing mycelium with sides of 1-2 mm. Take 5-8 small cubes and put them into cryovials containing sterile water. Seal the cryovial caps and store at 4°C.

[0010] Another objective of this invention is to provide a type of *Tea fern* suitable for stir-frying, obtained by culturing a *Tea fern* strain suitable for stir-frying.

[0011] Another object of the present invention is to provide a cultivation method for stir-fried *Tea Leaf Mushroom*, the method comprising:

[0012] Step 1: Activation of the tea tree mushroom strain;

[0013] Step 2: Preparation of culture medium and inoculation;

[0014] Step 3: Place the inoculated bags in a constant temperature fruiting room for light-proof cultivation to obtain the mycelium of *Pleurotus ostreatus*.

[0015] Step 1, the activation of the *Pleurotus ostreatus* strain includes:

[0016] Take out the CXG002 tea wood mushroom spawn, transfer it to PDA medium in a clean bench, seal it with sealing film, and place it in a constant temperature incubator at 25℃ for static incubation in the dark. After the mycelium has covered the plate, take it out for use.

[0017] Step 2, the preparation of culture medium and inoculation, includes:

[0018] The culture medium formula consists of the following components: cottonseed hulls 44.5-45.5%, hardwood sawdust 29.5-30.5%, wheat bran 15.5-16.5%, corn flour 4.5-5.5%, sucrose 0.5-1.5%, gypsum 0.5-1.5%, and lime 1.5-2.5%.

[0019] Weigh each raw material according to the culture medium formula ratio. Pre-wet the hardwood sawdust for 12 hours, then mix it evenly with other raw materials, controlling the moisture content to 65%. Pack the culture medium into polypropylene plastic bags, and then place the bags into an autoclave. The autoclave conditions are 121℃ and 0.15 kPa, maintained for 2 hours. After sterilization, wait for the bags to cool to room temperature before inoculation. Divide the PDA culture medium covered with mycelium into small pieces, inoculate multiple pieces into each bag, and evenly distribute them on top of the culture medium.

[0020] In step 3, the temperature in the mushroom growing room is set to 25 ℃ and the relative humidity is set to 70%;

[0021] Once the mycelium has fully grown to the top, remove the sealing film and continue mycelial growth. 45 days after inoculation, the mycelium will have fully grown into the bag. Adjust the temperature to 22 ℃ and stimulate primordia differentiation with light. Open the bag after 10 days. Randomize the bags and manage the fruiting process by removing the bags from the shelves. During the fruiting period, maintain a relative humidity of 90%–95%. Harvest the mushrooms after the fruiting bodies have grown but before the mycelial membrane breaks.

[0022] Another objective of this invention is to provide a type of *Tetracentron sinense* mycelium suitable for stir-frying, obtained by cultivating a *Tetracentron sinense* strain suitable for stir-frying.

[0023] Another objective of this invention is to provide a fruiting body of *Tetracentron sinense* suitable for stir-frying, obtained by culturing a *Tetracentron sinense* strain suitable for stir-frying.

[0024] Another objective of this invention is to provide an application of a *Tetracentron sinense* strain suitable for stir-frying in edible mushroom breeding, using a *Tetracentron sinense* strain suitable for stir-frying for cultivation.

[0025] Combining all the above technical solutions, the beneficial effects of this invention are as follows:

[0026] First, the strain CXG002 provided by this invention is a variety with low cellulose content in its fruiting bodies, a crisp and tender texture, and is suitable for stir-frying. Under the same planting conditions, it has a larger cap diameter and lower cellulose content than Tea 3 (Tea New Mushroom No. 3) and Tea 5 (Tea Wood Sap Mushroom No. 5), and its overall texture is crisper, making it suitable for stir-frying.

[0027] Secondly, the strain of this invention possesses the aroma and umami flavor of common tea tree mushrooms, but has a lower cellulose content, a crisper texture, and a better taste, making it suitable for stir-frying. Tea tree mushrooms are beloved by consumers for their rich aroma and umami flavor, but their firm texture means they are generally used in soups. The strain of this invention has a crisp texture and good taste, enriching the diversity of tea tree mushroom products.

[0028] Third, compared with the conventional tea tree mushroom varieties Tea 3 and Tea 5, the strain CXG002 of this invention has a lower ratio of cap diameter to stipe length, resulting in a smaller cap and a longer stipe. In terms of crude cellulose content, strain CXG002 is 38.2% lower than Tea 3 and 39.4% lower than Tea 5, thus offering a more delicate texture and making it suitable for stir-frying. Strain CXG002 not only increases the germplasm resources of tea tree mushrooms, providing different materials for breeding, but also enriches the variety of tea tree mushroom dishes, offering consumers more choices.

[0029] Fourth, most practitioners and researchers of *Tetracentron sinense* believe that its hard texture is a fundamental biological characteristic that cannot be changed; the only solution is to address it through post-harvest processing, using methods such as deep processing to alter the texture. This invention overcomes this technical bias. Through long-term resource surveys and breeding, a wild *Tetracentron sinense* strain with a relatively brittle texture was discovered. Through domestication, it was successfully cultivated artificially, resulting in a *Tetracentron sinense* strain that possesses both fresh aroma and crisp texture, providing a fresh, fragrant, and crisp *Tetracentron sinense* product. Attached Figure Description

[0030] The accompanying drawings, which are incorporated in and form part of this specification, illustrate embodiments consistent with this disclosure and, together with the description, serve to explain the principles of this disclosure;

[0031] Figure 1 This is a flowchart of a method for cultivating a fresh-stir-fried *Tea Leaf Mushroom* strain provided in an embodiment of the present invention.

[0032] Figure 2 This invention provides an embodiment that combines the LSU and TEF1α sequences of strain CXG002 with a reference sequence to construct... Cyclocybe A schematic diagram of the molecular phylogenetic tree of a genus;

[0033] Figure 3 This is an illustration of the fruiting process of tea-leaf mushrooms suitable for stir-frying, provided by an embodiment of the present invention.

[0034] Figure 4 This is an illustration of the base of the stem of a tea tree mushroom suitable for stir-frying, provided by an embodiment of the present invention.

[0035] Figure 5 This is an image showing the cap effect of tea tree mushrooms during the fruiting period, which are suitable for stir-frying, according to an embodiment of the present invention. Detailed Implementation

[0036] To make the above-mentioned objects, features, and advantages of the present invention more apparent and understandable, specific embodiments of the present invention will be described in detail below with reference to the accompanying drawings. Many specific details are set forth in the following description to provide a thorough understanding of the present invention. However, the present invention can be practiced in many other ways different from those described herein, and those skilled in the art can make similar modifications without departing from the spirit of the present invention. Therefore, the present invention is not limited to the specific embodiments disclosed below.

[0037] Example 1: A strain of *Tetraphyta brevicornu* suitable for stir-frying, strain CXG002, deposited at the China Center for Type Culture Collection (CCTCC), Wuhan University, Wuhan, China, accession number CCTCC NO: M 20251056, deposit date: May 14, 2025, classified and named *Tetraphyta brevicornu*. Cyclocybe chaxingu CXG002.

[0038] Example 2, as Figure 1 As shown, suitable cultivation methods for fresh-stirred *Tetrapanax papyrifer* strains include:

[0039] S1, after the fruiting bodies of wild-type tea wood mushroom CXG002 were collected, the roots were removed, and the surface soil and impurities were removed with 75% alcohol cotton.

[0040] S2. Disinfect the surface of the fruiting body with 75% alcohol swabs, cut the fruiting body longitudinally, and take a small piece of fruiting body tissue at the junction of the cap and stipe. Place it in the prepared PDA medium. After the mycelium grows, transfer the PDA medium containing the mycelium to a new PDA medium dish for culture. Repeat the operation several times.

[0041] S3. When the mycelium has fully grown in the culture dish, use a sterile knife to cut small cubes of culture medium containing mycelium with sides of 1-2 mm. Take 5-8 small cubes and put them into cryovials containing sterile water. Seal the cryovial caps and store at 4°C.

[0042] For example, the wild-type *Pleurotus ostreatus* CXG002 was collected from Nanchang City, Jiangxi Province, using decaying wood as the growth substrate. Its fruiting bodies were collected and brought back to the laboratory. The *Pleurotus ostreatus* CXG002 was isolated using a tissue isolation method. The detailed steps are as follows:

[0043] Remove the roots from the wild-collected tea wood mushroom CXG002 and remove surface soil and other impurities with a 75% alcohol swab.

[0044] The processed fruiting bodies are placed into sampling bags, labeled with numbers, and taken back to the laboratory.

[0045] Perform the following procedures in a UV-sterilized laminar flow hood: Sterilize the fruiting body surface with 75% alcohol swabs. Make a longitudinal cut in the fruiting body with a knife. Using sterilized forceps, pick a small piece of the fruiting body tissue at the junction of the cap and stipe, and place it in prepared PDA medium. Observe for 2-5 days. Once mycelium has grown, immediately use a sterilized needle to transfer the mycelium-containing PDA medium to a new PDA medium dish for further cultivation. After mycelium growth, use a sterilized needle again to transfer the mycelium-containing PDA medium to a new PDA medium dish for cultivation. When the mycelium has completely colonized the medium dish, use a sterilized knife to cut 1-2 mm cubes of the mycelium-containing medium. Place 5-8 cubes into cryovials containing sterile water, seal the cryovials, and store at 4°C.

[0046] Example 3: Identification of strain CXG002.

[0047] 1. Morphological identification of strain CXG002.

[0048] Colony morphology: On PDA medium, the colony hyphae are fluffy, round, with a raised center, white on the front and brown spots on the back. The aerial hyphae are thin, white, and grow relatively quickly, at 0.7–0.9 cm / d.

[0049] Fruiting body morphology: The cap is 12.5-67.5 mm in diameter, initially hemispherical, later lenticular to flat, dark brown when young, gradually turning brown to light brown, darker in the center and lighter to nearly white at the edge, not sticky, with a smooth or wrinkled surface. The flesh is white, thick in the center and thin at the edge, with a strong, tea-oil aroma. The stipe is central, 40-119 mm long, nearly cylindrical, dirty white, with longitudinal fibrous striations on the central surface, gradually thinning at both ends, and solid inside. The annulus is located on the upper part of the stipe, relatively thin, single ring, initially white, later turning brown on the upper surface with spores, persistent or easily detached. The spore print is brown.

[0050] 2. Molecular identification of strain CXG002.

[0051] 2.1 DNA Extraction

[0052] The specific steps for DNA extraction are as follows:

[0053] (1) Scrape approximately 500 mg of mycelium of the test strain from the culture dish (avoid scraping off the culture medium as much as possible), add 1 mL of 2×CTAB lysis buffer preheated at 60℃, and grind with a grinder (add in two parts: first add 500 μL of 2×CTAB lysis buffer; after grinding, add another 500 μL of 2×CTAB lysis buffer and grind thoroughly). After thorough grinding, transfer to a centrifuge tube and incubate in a water bath for 30-60 min;

[0054] (2) Add 500 mL of chloroform / isoamyl alcohol (24:1) solution, mix well, and centrifuge at 11400 rpm for 15 min (room temperature).

[0055] (3) Remove the supernatant (about 500 mL, be careful not to aspirate the precipitate), add an equal volume of chloroform / isoamyl alcohol solution, mix well, and centrifuge at 11400 rpm for 15 min (room temperature).

[0056] (4) Remove the supernatant (about 400 mL) and repeat step (3);

[0057] (5) Remove the supernatant (about 300 mL), add 10% of the total volume of 5 M KOAc solution, add 2 / 3 of the total volume of isopropanol, mix well and let stand;

[0058] (6) Freeze overnight at -20℃, then centrifuge at 11400 rpm for 5 min;

[0059] (7) Discard the liquid phase (be careful not to pour out the precipitate), add 400 mL of 70% ethanol, shake and wash, and centrifuge at 11400 rpm for 5 min;

[0060] (8) Repeat step (7);

[0061] (9) Discard the liquid phase (be careful not to pour out the precipitate), after the DNA is dried, add 50-100 μL of 1×TE buffer, dissolve the DNA at 37℃, and store at -20℃ for later use.

[0062] 2.2 PCR amplification and sequencing.

[0063] Polymerase Chain Reaction (PCR) was used to amplify the 28S large subunit ribosomal RNA (LSU) gene and the 1-α transcription elongation factor (TEF1α) gene. The forward / reverse primers used in this invention were LSU: LROR / LR5 (forward / reverse) and TEF1-α: EF1-983F / EF1-1620R. Primer synthesis and PCR product sequencing were provided by Beijing Qingke Biotechnology Co., Ltd. (Changsha Branch). The specific base sequences are as follows:

[0064] LR0R: GTACCCGCTGAACTTAAGC (SEQ ID NO: 3) (Reference: Rehner & Samuels)

[0065] Cai L, Lumyong P, Zhang K, et al. New species of Annulatascus andSaccardoella from the Philippines[J]. Mycotaxon, 2002, 84:255-263.1994);

[0066] LR5: ATCCTGAGGGAAACTTC (SEQ ID NO: 4) (Reference: Rehner&Samuels Cai L, Lumyong P, Zhang K, et al. New species of Annulatascus and Saccardoella from the

[0067] Philippines[J]. Mycotaxon, 2002, 84:255-263.1994);

[0068] EF1-983F: GCYCCYGGHCAYCGTGAYTTYAT (SEQ ID NO: 5), (where Y represents base C or T, H represents base A or C or T, Reference: Rehner & Buckley Dong J, Zhou Y, Li R, et al. Newnematicidal azaphilones from the aquatic fungus Pseudohalonectria adversaria YMF1. 01019[J]. FEMS Microbiology Letters, 2006, 264(1):65-69, 2005);

[0069] EF1-2218R:ATGACACCRACRGCRACRGTYTG (SEQ ID NO: 6) (where R represents base A or G, reference: Rehner & Buckley Dong J, Zhou Y, Li R, et al. New nematicidalazaphilones from the aquatic fungus Pseudohalonectria adversaria YMF1. 01019[J]. FEMS Microbiology Letters, 2006, 264(1):65-69, 2005).

[0070] 2.3 PCR amplification system, including:

[0071] Amplification reaction system:

[0072] 2×Taq PCR Master Mix 12.5µL, template DNA 1µL, upper primer 1µL, lower primer 1µL

[0073] 9.5µL of DdH2O;

[0074] The amplification procedure includes:

[0075] LSU amplification program: 95℃ pre-denaturation for 3 min; 94℃ denaturation for 30 s, 55℃ annealing for 50 s, 72℃ annealing for 1 min, 35 cycles; 72℃ extension for 1 min, storage at 4℃;

[0076] TEF1-α amplification program:

[0077] Pre-denaturation at 96℃ for 2 min; denaturation at 96℃ for 45 s, annealing at 52℃ for 30 s, annealing at 72℃ for 1.5 min, 40 cycles; extension at 72℃ for 5 min, storage at 4℃;

[0078] The PCR products were sent to Beijing Qingke Biotechnology Co., Ltd. for sequencing, and the LSU and TEF1α sequences were obtained. Their nucleotide sequences are shown in SEQ ID NO:1 and SEQ ID NO:2.

[0079] LSU sequence, SEQ ID NO: 1:

[0080] Actgcgagtgaagcgggaaaagctcaaatttgaaatctggcggtcctttgcggccgtccgagttgtaatctagagaagtgctacccgcgctggaccgtgtacaagtctcctggaatggagcgtcacagagggtgagaatcccgtctttgacacggactgccagggcttatgtggtgcgctctcgaagagtcgagttgtttgggaatgcagctctaaatgggtggtaaattccatctaaagctaaatacaggcgagagaccgatagcgaacaagtaccgtgagggaaagatgaaaagaactttggaaagagagttaaacagtacgtgaaattgctgaaagggaaacgtttgaagtcagtcgcgttggctggggatcaaccttgctcttgcagggcgcactctctggctcgacgggtcagcatcagtttcggccgctggagaaaggctaggggaatgtggcatcgcttcggtgatgtgttatagcccttggtcgtatgcagcggctgggactgaggaactcagcctgcccttaactgggccgggtctttttgaccacgcttaacgggcttaggatgctggcataatggctttaagcgacccgtcttgaaacacggaccaaggagtctaacatgtttgcgagtgtttgggtggaaaacccgagcgcgtaatgaaagtgaaagttgggaaccctgtcgtggggtgcaccgacgcccggaccagaccttcttgcgacggctccgcggtagagcaggcatgttg;

[0081] The TEF1α sequence, SEQ ID NO: 2 is:

[0082] ;

[0083] The LSU and TEF1α sequences of strain CXG002 were combined and constructed with a reference sequence. Cyclocybe Molecular phylogenetic tree of the genus ( Figure 2 As can be seen from the phylogenetic tree, strain CXG002 and *Pleurotus ostreatus* (…) Cyclocybe chaxingu The reference sequence of the strain is on the same branch and has a very high support rate (99 / 1), therefore, strain CXG002 can be identified as *Pleurotus ostreatus*. Strain CXG002 exhibits significant genetic differences from other *Pleurotus ostreatus* strains, demonstrating remarkable genetic uniqueness.

[0084] Example 3: Cultivation methods suitable for stir-frying tea bud mushrooms include:

[0085] Step 1: Activation of the tea tree mushroom strain.

[0086] Take out the CXG002 tea wood mushroom spawn, transfer it to PDA medium in a clean bench, seal it with sealing film, and place it in a constant temperature incubator at 25℃ for static incubation in the dark. After the mycelium has covered the plate, take it out for use.

[0087] Step 2: Prepare culture medium and inoculate.

[0088] The culture medium formula is as follows: cottonseed hulls 44.5-45.5%, hardwood sawdust 29.5-30.5%, wheat bran 15.5-16.5%, corn flour 4.5-5.5%, sucrose 0.5-1.5%, gypsum 0.5-1.5%, and lime 1.5-2.5%. The preferred formula is cottonseed hulls 45%, hardwood sawdust 30%, wheat bran 16.1%, corn flour 5%, sucrose 0.9%, gypsum 1%, and lime 2%.

[0089] Weigh all raw materials according to the culture medium formula ratio. Pre-moisten the hardwood sawdust for 12 hours, then mix it evenly with other raw materials, controlling the moisture content to around 65%. Pack the culture medium into polypropylene plastic bags (14 × 28 cm), with each bag containing 0.6 kg of moist medium. Make 12 bags per strain (totaling 288 bags). After packaging, immediately place the bags into an autoclave at 121℃ and 0.15 kPa for 2 hours. After sterilization, allow the bags to cool to room temperature before inoculation, strictly adhering to aseptic techniques. Divide the PDA medium covered with mycelium into small pieces with sides of 1 × 1 cm, inoculating 6-10 pieces per bag. Distribute these pieces evenly on top of the culture medium, maintaining aseptic technique during inoculation.

[0090] Step 3: Place the inoculated bags in a temperature-controlled fruiting room for dark cultivation. Set the temperature in the fruiting room to 25℃ and the relative humidity to 70%. In the early stages of cultivation, the mycelium will begin to germinate slowly in the bags. At this time, avoid frequently entering and leaving the fruiting room to check. After about a week of mycelial germination, turn the bags over to check for contamination. Dispose of any contaminated bags promptly to prevent contamination of other bags. Ten days later, when the mycelium has covered the top, remove the sealing film and continue mycelial growth. Approximately 45 days after inoculation, the mycelium will have fully colonized the bags. Adjust the temperature to 22℃ and provide light to stimulate primordia differentiation. Open the bags after 10 days. Randomize the bags and manage fruiting by removing them from the shelves. During fruiting, maintain a relative humidity of 90%–95%, mainly by sprinkling water on the ground, and spraying water from the air and walls. Avoid spraying water directly onto the bags to prevent contamination. Harvest the mushrooms as soon as the fruiting bodies of the tea tree mushroom emerge and the cap edge is light in color and the membrane is intact or slightly broken.

[0091] Example 4: Measurement and analysis of the yield of *Pleurotus ostreatus*.

[0092] Cap diameter (mm): The average of the longitudinal and transverse diameters of the cap;

[0093] Stipe length (mm): The length from the tip of the stipe to the base of the stipe.

[0094] Example 5, Method for measuring stipe length, see Table 1.

[0095] Table 1. Methods for measuring stipe length

[0096] strain Cap diameter (mm) Stipe length (mm) strain Cap diameter (mm) Stipe length (mm) strain Cap diameter (mm) Stipe length (mm) Tea 5-1847 60.5 76 Tea 3-1736 51 82 CXG002 38 63 60.5 82 59 85 67 75 53.5 80 53 68 59.5 65 59 70 59.5 68 45.5 70 52.5 85 56 67 37 50 31.5 79 52 68 15.5 40 30.5 69 33 49 67.5 105 28.5 71 36.5 46 56 100 27.5 77 36.5 49 49 91 41 66 28.5 39 40 98 43 63 28 44 32.5 88 59 71 24 34 27.5 80 66.5 83 29 63 28 73 42.5 62 49.5 71 22 70 39 70 16.5 25 34 71 37 72 44 88 36 74 33 69 38 76 18 60 29 60 49 93 18.5 58 26 58 41 76 12.5 52 40 94 27 51 32 69 36 91 39 50 31 67 33 84 38 77 66 119 45 83 35 80 55.5 113 45.1 71 39.8 70 54 107 53 80 47 91 29 77 52 85 40 85 56 102 61.5 83 46 90 45.5 82 55 80 31.5 80 36.5 79 54.5 81 33 60 29.5 72 50 80 22 50 28.5 66 21.5 56 21.5 53 24 65 41 61 61 78 23 57 44.5 93 54.5 52 24 57 45 93 54 83 19 54 42.5 92 40.5 82 56.5 94 43.5 94 34.5 79 38 63 55 85 31.5 70 31 67 41.5 95 21.5 63 22 57 37 76 50.5 101 18.5 48 39 95 25.5 63 29 77 average 43.89 77.875 39.4325 67.475 36.26923 74.66667

[0097] The length from the tip of the stipe to the base of the stipe is shown in Table 2.

[0098] Table 2. Length from stipe tip to stipe base

[0099] variety Cap diameter (mm) Stipe length (mm) Cap diameter / stipe length Tea 3-1736 39.43 67.48 0.584 Tea 5-1847 43.89 77.88 0.564 CXG002 36.27 74.67 0.486

[0100] In terms of the ratio of cap diameter to stipe length, this strain is 16.8% lower than that of tea variety 3 and 13.8% lower than that of tea variety 5.

[0101] Among them, the effect of the mushroom growth period of the tea-leaf mushroom, which is suitable for stir-frying, is shown in the picture. Figure 3 The image shows the base of the stem of a tea-leaf mushroom suitable for stir-frying. Figure 4 The image shows the cap appearance of tea-fed mushrooms during their fruiting period, suitable for stir-frying. Figure 5 .

[0102] Example 5: Cellulose determination.

[0103] According to GB / T 5009.10-2003 Determination of crude fiber in plant-based foods, the cellulose content in the fruiting bodies of strains Tea 3-1736, Tea 5-1847, and CXG002 was determined.

[0104] Take 5 g of dry sample and transfer it to a 500 mL Erlenmeyer flask. Add 200 mL of boiling 1.25% sulfuric acid, heat to a gentle boil, maintain a constant volume, and continue for 30 min. Shake the Erlenmeyer flask every 5 min to thoroughly mix the contents. Remove the Erlenmeyer flask and immediately filter through linen. Wash with boiling water until the washings are no longer acidic. Then, wash the residue on the linen back into the original Erlenmeyer flask with 200 mL of boiling 1.25% potassium hydroxide solution. Heat to a gentle boil for 30 min, remove the Erlenmeyer flask, and immediately filter through linen. Wash with boiling water 2-3 times, then transfer to a dried and weighed G2 sintered glass funnel. Filter under vacuum, thoroughly filter with hot water, and then dry. Wash once each with ethanol and ether. Dry the crucible and contents in a 105°C oven and weigh. Repeat the process until a constant weight is achieved.

[0105] Crude fiber content = (Mass of residue (g) / Mass of sample (g)) x 100%

[0106] Table 3 Comparison of parameters for different varieties

[0107]

[0108] CXG002 has a crude fiber content that is 38.2% lower than that of Tea 3 and 39.4% lower than that of Tea 5. It has a more delicate taste than both Tea 3 and Tea 5 and is suitable for fresh stir-frying.

[0109] Example 6, as another possible implementation of the present invention, provides a *Tea fern* strain suitable for stir-frying, which is cultured using a strain suitable for stir-frying.

[0110] Example 7, as another possible implementation of the present invention, provides a *Tea fern* mycelium suitable for stir-frying, obtained by culturing a *Tea fern* strain suitable for stir-frying.

[0111] Example 8, as another possible implementation of the present invention, provides an application of a stir-fried *Tea fern* strain in edible mushroom breeding, using a stir-fried *Tea fern* strain for cultivation.

[0112] In the above embodiments, the descriptions of each embodiment have different focuses. For parts that are not described in detail or recorded in a certain embodiment, please refer to the relevant descriptions of other embodiments.

[0113] The above description is only a preferred embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any modifications, equivalent substitutions and improvements made by those skilled in the art within the scope of the technology disclosed in the present invention and within the spirit and principles of the present invention should be covered within the scope of protection of the present invention.

Claims

1. A strain of *Tetracentron sinense* suitable for stir-frying, characterized in that, The strain, CXG002, is deposited at the China Center for Type Culture Collection (CCTCC), Wuhan University, Wuhan, China, with accession number CCTCC NO: M 20251056, deposited on May 14, 2025. Its classification and nomenclature are as follows: Cyclocybe chaxingu CXG002; The cultivation methods for freshly stir-fried *Tetrapanax papyrifer* strains include: S1, after the fruiting bodies of wild-type tea wood mushroom CXG002 are collected, the roots are removed, and the surface soil and impurities are removed with 75% alcohol cotton. S2. Disinfect the surface of the fruiting body with 75% alcohol swabs, cut the fruiting body longitudinally, and take a small piece of fruiting body tissue at the junction of the cap and stipe. Place it in the prepared PDA medium. After the mycelium grows, transfer the PDA medium containing the mycelium to a new PDA medium dish for culture. Repeat the operation several times. S3. When the mycelium has fully grown in the culture dish, use a sterile knife to cut small cubes of culture medium containing mycelium with sides of 1-2 mm. Take 5-8 small cubes and put them into cryovials containing sterile water. Seal the cryovial caps and store at 4°C.

2. A type of tea-leaf mushroom suitable for stir-frying, characterized in that, It was obtained by culturing the *Tea Leaf Mushroom* strain suitable for stir-frying as described in claim 1.

3. The cultivation method for freshly stir-fried *Tea Leaf Mushroom* according to claim 2, characterized in that, The method includes: Step 1: Activation of CXG002 Mushroom strain; Step 2: Preparation of culture medium and inoculation; Step 3: Place the inoculated bags in a constant temperature fruiting room for light-proof cultivation to obtain the mycelium of *Pleurotus ostreatus*.

4. The cultivation method for freshly stir-fried *Tea Leaf Mushroom* according to claim 3, characterized in that, Step 1, the activation of the *Pleurotus ostreatus* strain includes: Take out the CXG002 tea wood mushroom spawn, transfer it to PDA medium in a clean bench, seal it with sealing film, and place it in a constant temperature incubator at 25℃ for static incubation in the dark. After the mycelium has covered the plate, take it out for use.

5. The cultivation method for freshly stir-fried *Tea Leaf Mushroom* according to claim 3, characterized in that, Step 2, the preparation of culture medium and inoculation, includes: The culture medium formula consists of the following components: cottonseed hulls 44.5-45.5%, hardwood sawdust 29.5-30.5%, wheat bran 15.5-16.5%, corn flour 4.5-5.5%, sucrose 0.5-1.5%, gypsum 0.5-1.5%, and lime 1.5-2.5%. Weigh each raw material according to the formula ratio of the culture medium. Pre-wet the hardwood sawdust for 12 hours and mix it evenly with the raw materials, controlling the moisture content to 65%. Pack the culture medium into polypropylene plastic bags and put them into an autoclave. The autoclave conditions are 121 ℃ and 0.15 kPa, and maintain for 2 hours. After sterilization, wait for the bags to cool to room temperature before inoculation. Divide the PDA culture medium with mycelium into small pieces, inoculate multiple pieces into each bag, and evenly distribute them on top of the culture medium.

6. The cultivation method for freshly stir-fried *Tea Leaf Mushroom* according to claim 3, characterized in that, In step 3, the temperature in the mushroom growing room was set to 25 ℃ and the relative humidity to 70%. Once the mycelium has fully grown to the top, remove the sealing film and continue mycelial growth. 45 days after inoculation, the mycelium will have fully grown in the bag. Adjust the temperature to 22℃ and stimulate primordia differentiation with light. Open the bags after 10 days; arrange the random blocks for layered shelf removal and mushroom cultivation management; maintain a relative humidity of 90% to 95% during the fruiting period; harvest the mushrooms after the fruiting bodies have grown out and before the mycelial membrane is broken.

7. A type of *Tetracentron sinense* mycelium suitable for stir-frying, characterized in that, It was obtained by culturing the *Tetracentron sinense* strain suitable for fresh stir-frying according to claim 1.

8. A type of mushroom fruiting body suitable for stir-frying, characterized in that, It was obtained by culturing the *Tetracentron sinense* strain suitable for fresh stir-frying according to claim 1.

9. The application of a *Tetracentron sinense* strain suitable for stir-frying in edible mushroom breeding, characterized in that... The *Tea spore* strain suitable for stir-frying, as described in claim 1, was used for cultivation.

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