Lentinula edodes strain a19b27 and uses thereof
Patent Information
- Application Number
- CN202611126414.8
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2026-07-28
- Publication Date
- 2026-09-29
AI Technical Summary
然而，这些方法存在高能耗、化学药剂残留以及不可降解塑料带来的“白色污染”与微塑料风险等问题
[0017]1、本申请的香菇（Lentinula edodes）菌株A19B27由母本韩国香菇和父本238通过杂交选育获得，A19B27子实体形态与父母本主要表现为，A19B27的子实体的菌盖小于亲本，菌柄短于亲本；通过对香菇子实体硬度的测定发现，A19B27子实体硬度显著高于亲本，铁含量和可溶性蛋白含量高于亲本；对病原菌为潘氏青霉（Penicillium paneum）、卷枝毛霉（Mucor racemosus）和哈茨木霉（Trichoderma harzianum）均有良好的抑菌性能，抗菌性良好，是一株值得推广的新型杂交菌株。
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Abstract
Description
Technical Field
[0001] This invention relates to the field of microbial technology, and in particular to shiitake mushroom strain A19B27 and its applications. Background Technology
[0002] mushroom( Lentinula edodes Shiitake mushrooms are one of China's important edible fungi, rich in high-quality plant protein and vitamins. They also have the effects of enhancing immunity and reducing inflammation, making them a rare dual-purpose edible fungus. However, the fruiting bodies of shiitake mushrooms are delicate and easily damaged by mechanical forces and susceptible to infection by pathogenic microorganisms. Therefore, the shelf life of shiitake mushrooms after harvest is usually short. Currently, the main methods to control post-harvest loss and maintain the quality of shiitake mushrooms include low-temperature storage, the addition of chemical preservatives, and low-temperature storage after covering with plastic wrap. However, these methods have problems such as high energy consumption, chemical residues, and the risks of "white pollution" and microplastics from non-degradable plastics.
[0003] To improve the shelf life of shiitake mushrooms, reduce spoilage, and minimize chemical residues during storage, it is necessary to breed a shiitake mushroom strain with high firmness, which will greatly enhance the mushrooms' storage resistance. Summary of the Invention
[0004] In view of the above, in order to improve the shelf life of shiitake mushrooms, reduce shiitake mushroom losses, and reduce chemical residues during the storage process, it is necessary to breed a shiitake mushroom strain with high hardness, which will greatly improve the storage resistance of shiitake mushrooms.
[0005] To achieve the above objectives, this invention has screened out a new strain: shiitake mushroom (Lentinula edodes). Lentinula edodes The strain A19B27 is classified as follows: Lentinula edodes The strain is classified and named as Shiitake Mushroom in Chinese, with the accession number CGMCC NO.42382. It is deposited at the China General Microbiological Culture Collection Center, located at No. 3, Courtyard 1, Beichen West Road, Chaoyang District, Beijing, on November 24, 2025.
[0006] This invention also includes shiitake mushrooms ( Lentinula edodes ) Spores of strain A19B27, obtained by culturing the strain.
[0007] This invention also includes shiitake mushrooms ( Lentinula edodes Mycelium of strain A19B27, obtained by culturing the strain.
[0008] This invention also includes shiitake mushrooms ( Lentinula edodes Fruiting bodies of strain A19B27, obtained by culturing the strain.
[0009] This invention also includes a breeding method for improving the quality and efficiency of shiitake mushrooms, the method comprising: taking the shiitake mushrooms ( Lentinula edodes Strains A19B27 can be used as parents to hybridize with other strains.
[0010] Furthermore, the quality improvement and efficiency enhancement indicators of the shiitake mushrooms are: improving the firmness of the shiitake mushrooms, improving the laccase activity of the shiitake mushrooms, improving the antibacterial properties of the shiitake mushrooms, and / or improving the nutritional value of the shiitake mushrooms.
[0011] Furthermore, the pathogen inhibited by the antibacterial properties is Penicillium pancreas (… Penicillium paneum Mucor ( ) Mucor racemosus ) and / or Trichoderma harzianum ( Trichoderma harzianum ).
[0012] Furthermore, the nutritional value indicators are: iron content and soluble protein content.
[0013] The present invention also includes a method for promoting the growth of the shiitake mushroom ( Lentinula edodes The culture medium for mycelial growth of strain A19B27 is prepared from 200g of potato, 20g of glucose, 20g of agar and 1000ml of mycelial extract.
[0014] Furthermore, the fungal residue extract is a black fungus fungal residue extract and / or a morel fungal residue extract; the black fungus fungal residue extract and the morel fungal residue extract are mixed in a volume ratio of (2-3):(3-4).
[0015] Furthermore, the method for preparing the black fungus residue extract is as follows: boil the black fungus residue after two crops of planting with water at a solid-liquid ratio of 2:1, maintain boiling for 30 minutes, and then cool to room temperature; the method for preparing the morel mushroom residue extract is as follows: boil the morel mushroom residue after two crops of planting with water at a solid-liquid ratio of 2:1, maintain boiling for 30 minutes, and then cool to room temperature.
[0016] The present invention has the following beneficial effects:
[0017] 1. The shiitake mushroom of this application ( Lentinula edodes Strain A19B27 was bred through hybridization of the female parent, *Lentinula kojiana*, and the male parent, 238. The main differences in fruiting body morphology between A19B27 and its parents are: the cap of A19B27 fruiting bodies is smaller than that of the parents, and the stipe is shorter. Measurements of the firmness of *Lentinula kojiana* fruiting bodies showed that A19B27 fruiting bodies were significantly firmer than the parents, and also had higher iron and soluble protein content. It is resistant to the pathogen *Penicillium pancreas*. Penicillium paneum Mucor ( ) Mucor racemosus ) and Trichoderma harzianum ( Trichoderma harzianumBoth have good antibacterial properties and are a novel hybrid strain worthy of promotion.
[0018] 2. Through research on waste fungal residue, the research group found that extracts from black fungus fungal residue and / or morel fungal residue can significantly promote the growth of mycelium of strain A19B27. This finding provides new culture media and technical ideas for the later utilization of fungal residue waste and the promotion of mycelial growth. Attached Figure Description
[0019] Figure 1 This is a morphological diagram of the fruiting body of shiitake mushroom strain A19B27.
[0020] Figure 2 The image shows a frontal comparison of the fruiting body morphology of Shiitake mushroom strain A19B27 with its parent, Korean Shiitake mushroom, and Korean Shiitake mushroom. In the image, ① represents Korean Shiitake mushroom, ② represents strain 238, and ③ represents strain A19B27.
[0021] Figure 3 The image shows a comparison of the morphology of the fruiting bodies of Shiitake mushroom strain A19B27 with its parent, Korean Shiitake mushroom, and Korean Shiitake mushroom. In the image, ① represents Korean Shiitake mushroom, ② represents strain 238, and ③ represents strain A19B27.
[0022] Figure 4 A comparative diagram of the growth morphology of shiitake mushroom strain A19B27 and its parent, Korean shiitake mushroom, and the mycelium of Korean shiitake mushroom. In the diagram, ① represents Korean shiitake mushroom, ② represents strain 238, and ③ represents strain A19B27.
[0023] Figure 5 This is a plate contrast diagram of shiitake mushroom strain A19B27 and three pathogens. In the diagram, ① represents shiitake mushroom and Penicillium pancreas (…). Penicillium paneum ) standoff situation, ② is shiitake mushroom and Mucor ( Mucor racemosus Situation ③ is a standoff between shiitake mushrooms and Trichoderma harzianum ( Trichoderma harzianum (Standoff situation)
[0024] Information on the preservation of biological materials.
[0025] The strain information preserved in this application is: shiitake mushroom ( Lentinula edodes The strain A19B27 is classified as follows: Lentinula edodes The strain is classified and named as Shiitake Mushroom in Chinese, with the accession number CGMCC NO.42382. It is deposited at the China General Microbiological Culture Collection Center, located at No. 3, Courtyard 1, Beichen West Road, Chaoyang District, Beijing, on November 24, 2025. Detailed Implementation
[0026] All features disclosed in this specification, or all steps in all disclosed methods or processes, may be combined in any way, except for mutually exclusive features and / or steps.
[0027] Unless otherwise stated, each feature disclosed in this specification is merely one example of a series of equivalent or similar features.
[0028] The parent strains described in this application embodiment were provided by Hebei Pingquan Edible Fungus Industry Technology Research Institute.
[0029] Example 1
[0030] This embodiment is for shiitake mushrooms ( Lentinula edodes The selection and verification methods for strain A19B27 are detailed below:
[0031] 1. Parents: Female parent: Korean Shiitake Mushroom; Male parent: 238.
[0032] 2. Breeding methods:
[0033] (1) Collect spores ejected from fruiting bodies (parents) that are intact and have opened 70%-80% of their caps.
[0034] (2) The collected spores were separated and transferred to PDA plates after confirming the presence of clamp connections under a microscope. After the hyphae grew to a certain stage, the hyphae at the intersection were picked for microscopic examination. After microscopic examination, strains with clamp connections were selected to conduct antagonistic experiments with the parents. Strains with clamp connections and antagonistic phenomena with both parents were selected to enter the next stage of screening.
[0035] (3) The hybrids selected in the previous step that have clamp connections and antagonism with the two parents are transferred to PDA plates for screening. Good mycelia with thick and orderly arrangement are selected for fruiting experiments. The components of the fruiting culture medium are: oak sawdust (79%), wheat bran (20%) and gypsum (1%).
[0036] (4) After inoculating the spawn in the same greenhouse and managing it normally, the mushrooms are placed on the shelves and the fruiting bodies are observed. See Figure A19B27 for the morphology of the fruiting bodies: The top of the cap is mainly brown, the cap has small scales, the cap is thin, the gills are dense and white.
[0037] 3. Genetic background study: DNA was extracted from offspring and parents using a kit manufactured by Tiangen Biotech Co., Ltd. to observe their kinship. The results are shown in Table 1.
[0038] Figure 1 Phylogenetic Relationship Table of Offspring, Parents and Main Cultivated Varieties
[0039]
[0040] As shown in Table 1, the similarity coefficients between the new strain A19B27 and its parents are 0.8273 and 0.8246, respectively, both within the range of 0.75-0.85, which is consistent with the typical kinship between hybrid offspring and parents.
[0041] Example 2
[0042] This embodiment is based on the shiitake mushrooms selected in Example 1. Lentinula edodes Morphological identification of strain A19B27 was performed. Comparative identification test of fruiting body characteristics:
[0043] Fruiting Experiment: Polypropylene bags were used for cultivation, each containing 2 catties of oak sawdust. After sterilization, 10 bags of each variety were transferred and cultured at 18℃-20℃. Once fully colonized, the bags were moved to a pre-sterilized spawn room for inoculation. The spawn room was disinfected beforehand. Spawn bags were prepared according to a local formula (79% oak sawdust, 20% wheat bran, and 1% gypsum). After inoculation, the bags were managed using standard methods until fruiting. Fruiting bodies were harvested. Agronomic traits of the fruiting bodies were compared after harvesting, following the standards of the People's Republic of China Agricultural Industry Standard NY / T2560-2014 "Guidelines for Testing the Distinctiveness, Uniformity, and Stability of New Plant Varieties - Shiitake Mushrooms" issued by the Ministry of Agriculture and Rural Affairs of the People's Republic of China. All data were calculated and averaged. Specific traits are shown in Table 2.
[0044] Table 2. Comparison of morphological characteristics between A19B27 and its parents.
[0045]
[0046] From Table 2 and Figures 1 to 4 It is evident that the fruiting bodies of the new strain A19B27 differ slightly from those of its parents grown under the same conditions. The main differences are: the fruiting bodies of A19B27 are significantly smaller than those of the parents; the caps of the parents are more rounded; and the stipes of the hybrid offspring are shorter. However, no difference in morphological characteristics was observed in the scales, cap color, or cross-section.
[0047] In summary, the new hybrid offspring differs morphologically from the parents, but A19B27 is firmer than the parents. Therefore, it can be concluded that A19B27 is a strain resulting from the hybridization of parent 238 and Korean shiitake mushroom, and is a new edible mushroom strain.
[0048] Example 3:
[0049] This example mainly studies the differences in hardness between the new strain A19B27 and its parent strain: details are as follows:
[0050] After fruiting, the fruiting bodies were harvested and brought back to the laboratory for hardness testing. A texture analyzer was used. Fresh shiitake mushrooms were placed on a stage, and a puncture test was performed on the equatorial region of the cap. A cylindrical probe with a 4 mm diameter was used. The speed before, during, and after the test was 40 mm / min, the minimum sensing force was 0.2 N, and the puncture depth was 8 mm. Hardness details are shown in Table 3.
[0051] Table 3. Hardness Comparison of A19B27 and Parental Formula
[0052]
[0053] Note: Different lowercase letters in the table indicate significant differences in data within the same row. p<0.05 In the table, identical lowercase letters indicate that the differences within the same row are not significant. p>0.05 ).
[0054] As shown in Table 3, there was no significant difference in firmness between parent 238 and Korean shiitake mushrooms. p>0.0 5) The new strain A19B27 obtained through hybridization and selection in this application showed a significant improvement in hardness compared to both parents. This result demonstrates that the hybrid offspring of this application have broken through the trait limitations of the parents and achieved significant technological progress in the key trait of hardness.
[0055] Example 4:
[0056] The differences between hybrid offspring and parents were determined by measuring the activities of polyphenol oxidase (PPO) and catalase (CAT) under high-temperature stress and laccase and lignin peroxidase (LiP) during the room-temperature recovery phase. For strains in the mycelial stress group (HT), they were first cultured at 25℃ for 6 days and then transferred to a 37℃ incubator for 1 day of stress. Polyphenol oxidase (PPO) and catalase (CAT) were extracted immediately after stress. For the room-temperature recovery group, laccase and lignin peroxidase (LiP) were extracted after the heat stress ended and the strains were cultured at 25℃ for another 6 days. All enzyme activity assays were performed using kits from Beijing Box Biotechnology Co., Ltd., and the results are shown in Table 4.
[0057] Table 4 Enzyme activity comparison between the new strain A19B27 and its parents
[0058]
[0059] Note: Different lowercase letters in the same column indicate different strains. P<0.05 Significant differences at different levels; and These represent the differences between different treatments for the same indicator. P<0.05 and P<0.01 The differences in levels are significant, as shown in the table below.
[0060] Table 4 shows that the basic activities of laccase and LIP in the new strain A19B27 were significantly higher than those in Korean shiitake mushroom and strain 238. P< 0.05 The laccase activity was 2.4 times that of Korean shiitake mushroom and 2 times that of 238, and the LIP activity was 2.8 times that of Korean shiitake mushroom and 2.5 times that of 238, indicating that it has a stronger reserve of stress-resistant enzymes even when not under stress. This trait is significantly better than that of its parents.
[0061] After heat stress treatment, the activities of laccase, LIP, PPO, and CAT in both parents were significantly upregulated. P<0.05 , P< 0.01 This is a typical example of an "induced stress response"; while the laccase activity of the new strain A19B27 remained stable, LIP activity was slightly downregulated, and only PPO and CAT activities were significantly upregulated. P<0.01 This indicates that it can maintain its stress resistance level without significantly increasing enzyme activity, resulting in a more efficient and stable stress response and avoiding energy loss caused by excessive response.
[0062] The enzyme activity of the maternal parent, Korean shiitake mushroom, was generally upregulated, but its basal activity was low. The laccase activity under heat stress was still lower than the basal level of the new strain A19B27. The paternal parent, 238, had the lowest basal enzyme activity and the lowest upregulated enzyme activity among the three, indicating the weakest stress resistance.
[0063] The above results indicate that the new strain A19B27 achieved heterosis in stress-resistant enzyme activity through hybridization. Not only is its basic stress resistance significantly better than that of its parents, but its response pattern under heat stress is also more advantageous, providing a key physiological basis for its high-temperature resistance.
[0064] Example 5:
[0065] This embodiment studies the resistance of the novel strain A19B27 to contaminating microorganisms, aiming to evaluate the strain's antimicrobial ability, as detailed below:
[0066] Using a confrontation culture method, *Lentinula edodes* strain A19B27 was first pre-inoculated into PDA medium and cultured for 6 days to ensure that the mycelium had a certain growth advantage before three contaminating microorganisms were introduced: *Penicillium pancreas* (…). Penicillium paneum Mucor ( ) Mucor racemosus ) and Trichoderma harzianum ( Trichoderma harzianum The results obtained are as follows Figure 5 It is evident that the shiitake mushroom strain A19B27 and the three contaminating fungi can form antagonistic lines, indicating that the new strain A19B27 is antagonistic to the three contaminating fungi: Penicillium pancreas (… Penicillium paneum Mucor ( ) Mucor racemosus ) and Trichoderma harzianum ( Trichoderma harzianum Both have good antibacterial properties.
[0067] Example 6:
[0068] This example studies the nutritional quality of the parent strain and the new strain A19B27, as detailed below:
[0069] The contents of iron, amino acids, and soluble protein in the hybrid progeny and parents were determined. Soluble protein was measured using the Coomassie Brilliant Blue (G-250) method, while the other two quality determinations were performed using kits produced by Beijing Box Biotechnology Co., Ltd. All samples for the three detection methods were cultured on PDA medium in a 25℃ incubator. After the mycelium had fully grown, samples were collected and measured. The results are shown in Table 5.
[0070] Table 5 Nutritional quality of different strains
[0071]
[0072] As shown in Table 5, the iron content of the new strain A19B27 was 51.6% higher than that of Korean shiitake mushroom, and the difference was statistically significant. P< 0.05 Although there was no significant difference compared to strain 238, it was still slightly higher than the parent strain, demonstrating a stronger ability to accumulate iron; the amino acid content of the new strain A19B27 was 44.3% higher than that of Korean shiitake mushroom, a highly significant difference. P<0.05 Although lower than 238, it is still at a relatively high level, significantly better than the lower-related strain; the soluble protein content of the new strain A19B27 is not significantly different from that of Korean shiitake mushroom, but is 135.5% higher than 238, a significant difference. P<0.05 ), demonstrating a clear advantage.
[0073] This shows that the new strain A19B27 achieved complementary advantages in nutritional traits through hybridization, and was significantly superior to the parent in key nutritional indicators such as iron and soluble protein, and its amino acid content was also significantly higher than that of the lower parent, resulting in a significant improvement in overall nutritional quality.
[0074] Example 7
[0075] This embodiment studies the effects of different mycelial residue extracts on the growth of shiitake mushroom mycelium, as detailed below:
[0076] Different waste mushroom residue extracts were prepared: black fungus residue extract, king oyster mushroom residue extract, oyster mushroom residue extract, morel mushroom residue extract, and straw mushroom residue extract. The specific method was as follows: black fungus residue, king oyster mushroom residue, oyster mushroom residue, morel mushroom residue, and straw mushroom residue after two crops of cultivation were boiled with water at a solid-liquid ratio of 2:1 and kept boiling for 30 minutes. After cooling to room temperature, the waste mushroom residue extracts were obtained. The substrate formulas for bag cultivation of black fungus residue are as follows: 80% hardwood sawdust, 10% rice bran, 8% wheat bran, 1% calcium carbonate, and 1% brown sugar; the substrate formula for bag cultivation of king oyster mushroom residue is: 35% sawdust, 35% cottonseed hulls, 20% wheat bran, 8% corn cobs, 1% sugar, and 1% gypsum powder; and the substrate formula for bag cultivation of oyster mushroom residue is: 60% corn cobs, 11% soybean straw, and [missing information - likely a percentage of other ingredients]. The substrate formula for bag cultivation of morel mushroom residue is: 11% peanut vines, 10% wheat bran, 1% cornmeal, 1.5% superphosphate, 5% lime, and 0.5% sucrose. The substrate formula for bag cultivation of morel mushroom residue is: 62% sawdust, 23% wheat, 12% soil, 1% lime, and 2% gypsum. The substrate formula for bag cultivation of straw mushroom residue is: 60% chopped rice straw, 20% chopped corn cobs, 15% wheat bran, and 5% quicklime powder.
[0077] Then prepare the culture medium according to the following formula:
[0078] Control group (CK) PDA: 200g potato, 20g glucose, 20g agar, 1000ml water.
[0079] Black fungus residue-PDA culture medium: 200g potato, 20g glucose, 20g agar, 1000ml black fungus residue extract.
[0080] King oyster mushroom residue-PDA medium: 200g potato, 20g glucose, 20g agar, 1000ml king oyster mushroom residue extract.
[0081] Pleurotus ostreatus residue-PDA culture medium: 200g potato, 20g glucose, 20g agar, 1000ml oyster mushroom residue extract.
[0082] Morel mushroom residue-PDA medium: 200g potato, 20g glucose, 20g agar, 1000ml morel mushroom residue extract.
[0083] Straw mushroom residue-PDA culture medium: 200g potato, 20g glucose, 20g agar, 1000ml straw mushroom residue extract.
[0084] Then, the new strain of shiitake mushroom and the parent plant, Korean shiitake mushroom, were inoculated into the above-mentioned culture medium and cultured at 25°C. The mycelial coverage rate was observed on day 3 and day 7, and the mycelial growth was observed on day 7, as shown in Table 6.
[0085] Table 6. Effects of different substrate residues on the mycelial growth of shiitake mushrooms.
[0086]
[0087] As shown in Table 6, in our previous phenotype verification experiments, the mycelial growth rates of the new strain A19B27 and Korean shiitake mushroom were similar. However, after adding different mycelial residue extracts to the culture medium, we found that the effects of different mycelial residue extracts on the mycelial growth of the new strain A19B27 and Korean shiitake mushroom were significantly different: the mycelial residue extracts of king oyster mushroom and morel mushroom significantly promoted the mycelial growth of the new strain A19B27, while the mycelial residue extracts of black fungus, oyster mushroom, and straw mushroom had no obvious growth-promoting effect on the new strain A19B27.
[0088] Black fungus residue extract significantly promoted the growth of Korean shiitake mushroom mycelium, while extracts from king oyster mushroom residue, oyster mushroom residue, morel mushroom residue, and straw mushroom residue did not have a significant growth-promoting effect on Korean shiitake mushroom mycelium. This indicates that different residue extracts have different growth-promoting effects on different residues, and mycelial growth is significantly affected by the type of residue.
[0089] Therefore, we selected black fungus residue extract and morel residue extract to prepare a mixed substrate for culturing shiitake mushroom mycelium according to the volume ratio shown in Table 7. Specifically, after preparing the black fungus residue extract and morel residue extract as described above, we mixed the above substrates according to the volume ratio in Table 7, and then took 1000 mL of the mixture. This mixture was then combined with 200 g of potato, 20 g of glucose, and 20 g of agar to prepare a substrate-PDA medium. Strain A19B27 was then inoculated and cultured at 25℃ for 7 days. The mycelial coverage rate was calculated, as shown in Table 7.
[0090] Table 7. Effects of different volume ratios of mycelial residue extract on the mycelial growth of shiitake mushroom A19B27.
[0091]
[0092] As shown in Table 7, the mycelial coverage of experimental groups 2 and 3 was higher than the highest value of 80.42% in Table 6, indicating that the ratio of these two experimental groups synergistically improved the mycelial growth of the new strain A19B27. The other experimental groups were all below 80.42%, indicating that the mycelial extract did not have a good synergistic effect under other ratios. Furthermore, the significance of experimental groups 2 and 3 was higher than that of the other experimental groups. Therefore, we selected the volume ratio of the mycelial residue extract of experimental groups 2 and 3 as the growth coefficient of the new strain A19B27. The culture medium components are as follows: First, the black fungus residue and morel residue after two crops of planting are boiled with water at a solid-liquid ratio of 2:1 and kept boiling for 30 minutes, then cooled to room temperature to obtain the corresponding black fungus residue extract and morel residue extract; then, the black fungus residue extract and morel residue extract are mixed at a volume ratio of (2-3):(3-4) to prepare a mixed residue extract; then, 200g of potato, 20g of glucose, 20g of agar and 1000mL of mixed residue extract are mixed to prepare the culture medium.
[0093] In summary, the shiitake mushroom strain A19B27 proposed in this application was obtained through hybridization and selection between the female parent, Korean shiitake mushroom, and the male parent, 238. The fruiting body cap of this strain is smaller than that of the parents, the stipe is shorter but significantly firmer, and the iron and soluble protein content are higher than those of the parents. It is resistant to the pathogen *Penicillium pancreas*. Penicillium paneum Mucor ( ) Mucor racemosus ) and Trichoderma harzianum ( Trichoderma harzianum Both strains exhibit good antibacterial properties and are a novel hybrid strain worthy of promotion. Through research on waste fungal residue, it was found that extracts from black fungus fungal residue and / or morel fungal residue can significantly promote the growth of mycelium of strain A19B27. This finding provides a new culture medium and technical approach for the later utilization of fungal residue waste and the promotion of mycelial growth.
[0094] The embodiments described above are merely illustrative of several implementations of the present invention, and while the descriptions are specific and detailed, they should not be construed as limiting the scope of the invention. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of the present invention, and these modifications and improvements all fall within the scope of protection of the present invention. Therefore, the scope of protection of the present invention should be determined by the appended claims.
Claims
1. Shiitake mushrooms ( Lentinula edodes strain A19B27, characterized in that, The strain has the accession number CGMCCNO.42382.
2. Shiitake mushrooms ( Lentinula edodes ) Spores of strain A19B27, characterized in that, Spores obtained by culturing the strain as described in claim 1.
3. Shiitake mushrooms ( Lentinula edodes The mycelium of strain A19B27 is characterized by, Mycelium obtained by culturing the strain as described in claim 1.
4. Shiitake mushrooms ( Lentinula edodes The fruiting body of strain A19B27 is characterized by, Fruiting bodies obtained by culturing the strain as described in claim 1.
5. A breeding method for improving the quality and efficiency of shiitake mushrooms, characterized in that, The method is to use the shiitake mushroom as described in claim 1 ( Lentinula edodes Strains A19B27 can be used as parents to hybridize with other strains.
6. The breeding method according to claim 5, characterized in that, The quality improvement and efficiency enhancement indicators for shiitake mushrooms are: improving the firmness of shiitake mushrooms, improving the laccase activity of shiitake mushrooms, improving the antibacterial properties of shiitake mushrooms, and / or improving the nutritional value of shiitake mushrooms.
7. The breeding method according to claim 5, characterized in that, The pathogen inhibited by the antibacterial properties is Penicillium pancreas (… Penicillium paneum Mucor ( ) Mucor racemosus ) and / or Trichoderma harzianum ( Trichoderma harzianum ).
8. The breeding method according to claim 5, characterized in that, The nutritional value indicators are: iron content and soluble protein content.
9. A method for promoting the growth of shiitake mushrooms as described in claim 3 ( Lentinula edodes The culture medium of mycelial residue extract of strain A19B27 is characterized by, The culture medium for the mushroom residue extract was prepared from 200g of potato, 20g of glucose, 20g of agar, and 1000ml of mushroom residue extract.
10. The culture medium for mycelial residue extract according to claim 9, characterized in that, The fungal residue extract is a black fungus fungal residue extract and / or a morel fungus fungal residue extract; the black fungus fungal residue extract and the morel fungus fungal residue extract are mixed in a volume ratio of (2-3):(3-4).