Pleurotus strain pw-01 and its application

Abstract

The present application relates to the field of microbial technology, in particular to a pleurotus strain PW-01 and application thereof, the pleurotus strain PW-01 of the present application is obtained by natural variation of a parent strain pleurotus early autumn 001, there is a big difference between PW-01 and the original parent strain, mainly as follows: the fruiting body of PW-01 is white, which is obviously different from the original parent strain pleurotus early autumn 001, the white fruiting body is clean in color and tender in texture, and the color is not easy to darken after cooking, which is more suitable for high-end dining scenes such as cold salad, clear frying and dish arrangement, and can meet the differentiated consumption demand; in addition, the strain has good high-temperature resistance, strong antibacterial property, and the content of iron and soluble protein is significantly higher than that of the parent, and it is more resistant to storage than the parent, indicating that the new strain of the present application is a superior mutant strain from the parent early autumn 001, and the discovery of the mutant strain provides a new superior germplasm resource for subsequent research on superior pleurotus.

Description

Technical Field

[0001] This invention relates to the field of microbial technology, and in particular to the oyster mushroom strain PW-01 and its applications. Background Technology

[0002] Oyster mushroom ( Pleurotus ostreatus Belonging to the phylum Basidiomycota, class Agaricales, order Agaricales, family Pleurotaceae, and genus Pleurotus, it is one of the most widely cultivated edible fungi in the world. It has advantages such as short growth cycle, low cultivation technology threshold and low production cost, and the fruiting body is rich in high-quality protein, a variety of vitamins and minerals, while also having low fat and low sodium nutritional characteristics. Therefore, it is widely used in the fields of fresh consumption, deep processing and functional health products.

[0003] Currently, there are very few white oyster mushroom varieties on the market. Compared to traditional gray oyster mushrooms, white oyster mushrooms are more visually appealing and associated with "high-quality ingredients." They also do not easily darken after cooking, making them suitable for diverse culinary uses such as cold dishes, stir-fries, and ready-made meals. Their market acceptance and premium potential are significantly higher than those of gray varieties. At present, gray oyster mushrooms are still the main cultivated varieties in China, while white oyster mushrooms rely heavily on a small amount of imports or sporadic mutant strains. The supply of large-scale, stable, high-quality white oyster mushroom varieties is insufficient, failing to meet the market's demand for differentiated and premium mushrooms, resulting in a clear market gap. Furthermore, white mutant strains generally suffer from technical defects such as low nutritional value, low disease resistance, inability to withstand high temperatures, and poor storage performance, making them difficult to cultivate and circulate in the market. Therefore, in order to improve the diversity of oyster mushroom varieties and improve white mutant strains, it is necessary to screen oyster mushroom strains to obtain superior oyster mushroom germplasm resources with both good appearance and high quality. Summary of the Invention

[0004] In view of the above, in order to improve the varietal diversity of oyster mushrooms and improve the white mutant varieties, it is necessary to screen oyster mushroom strains in order to obtain superior oyster mushroom germplasm resources with good appearance and high quality.

[0005] To achieve the above objectives, this invention has screened out a new strain: oyster mushroom (Pleurotus ostreatus). Pleurotus ostreatus The strain PW-01 is classified and named as follows: Pleurotus ostreatus The strain is classified and named as Pleurotus ostreatus in Chinese, with the accession number CGMCCNO.42384. 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 oyster mushrooms ( Pleurotus ostreatus ) Spores of strain PW-01, obtained by culturing the strain.

[0007] This invention also includes oyster mushrooms ( Pleurotus ostreatusThe mycelium of strain PW-01 is characterized by being obtained by culturing the strain.

[0008] This invention also includes oyster mushrooms ( Pleurotus ostreatus The fruiting body of strain PW-01 is characterized by being a fruiting body obtained by culturing the strain.

[0009] The present invention also includes the oyster mushroom ( Pleurotus ostreatus The application of strain PW-01 as a parent in hybridization breeding.

[0010] The present invention also includes the oyster mushroom ( Pleurotus ostreatus Application of fruiting bodies of strain PW-01 in food processing.

[0011] This invention also includes a breeding method for improving the quality and efficiency of oyster mushrooms, the method comprising: taking the oyster mushroom (… Pleurotus ostreatus Strains PW-01 can be used as parents to hybridize with other strains.

[0012] Furthermore, the quality improvement and efficiency enhancement indicators of the oyster mushroom are: improving the high temperature resistance of the oyster mushroom, improving the antibacterial properties of the oyster mushroom, improving the nutritional value of the oyster mushroom, and / or improving the storage resistance of the oyster mushroom.

[0013] Furthermore, the pathogen inhibited by the antibacterial properties is Penicillium pancreas (… Penicillium paneum Mucor ( ) Mucor racemosus ) and / or Trichoderma harzianum ( Trichoderma harzianum ).

[0014] Furthermore, the nutritional value indicators are: mycelial iron content and / or soluble protein content.

[0015] The present invention has the following beneficial effects: The oyster mushroom strain PW-01 of the present invention was obtained through natural mutation of the original parent strain, Oyster Mushroom Early Autumn 001. PW-01 has significant morphological differences from the original parent strain, mainly in that: the fruiting body of PW-01 is white, which is obviously different from the original parent strain, Oyster Mushroom Early Autumn 001. The white fruiting body has a clean color and tender texture, and its color is not easily dulled after cooking, making it more suitable for high-end catering scenarios such as cold dishes, stir-fries, and plating, and can meet differentiated consumer demands. In addition, the strain of this application has high resistance to high temperature, strong antibacterial properties, and nutritional components: the iron content and soluble protein content are significantly higher than those of the parent strain, and it is more resistant to storage than the parent strain. This indicates that the new strain of this application is a superior mutant strain obtained from the mutation of the parent strain, Early Autumn 001. The discovery of this mutant strain provides a new superior germplasm resource for subsequent research on superior oyster mushrooms. Attached Figure Description

[0016] Figure 1 Genetic similarity coefficient matrix of 18 tested strains of oyster mushroom.

[0017] Figure 2 Cluster diagram of 18 tested strains of oyster mushroom (UPGMA).

[0018] Figure 3 The morphology of the first mutant strain of white mutant mushroom on the substrate.

[0019] Figure 4 This is a morphological diagram of the fruiting body of strain PW-01.

[0020] Figure 5 This is a schematic diagram of the back of the cap of the fruiting body of strain PW-01.

[0021] Figure 6 This is a schematic diagram of the fruiting body cross-section of strain PW-01.

[0022] Figure 7 This is a comparison image of the fruiting bodies of strain PW-01 and its parent strain, Early Autumn 001.

[0023] Figure 8 This is a cross-sectional comparison diagram of strain PW-01 and its parent strain, Early Autumn 001.

[0024] Figure 9 This is a comparison image of the PW-01 strain and its parent strain, Early Autumn 001, growing mushrooms on the substrate.

[0025] Figure 10 This is a plate contrast diagram of strain PW-01 against three pathogens. In the diagram, ① represents PW-01 against *Mucor* (a type of fungus). Mucor racemosus ) standoff situation, ② is PW-01 and Penicillium pancreas ( Penicillium paneum ) Standoff ③ is between PW-01 and Trichoderma harzianum ( Trichoderma harzianum (Standoff situation)

[0026] Information on the preservation of biological materials.

[0027] The strain information preserved in this application is: oyster mushroom ( Pleurotus ostreatus The strain PW-01 is classified and named as follows: Pleurotus ostreatus The strain is classified and named as Pleurotus ostreatus in Chinese, with the accession number CGMCC NO.42384. 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

[0028] 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.

[0029] Unless otherwise stated, each feature disclosed in this specification is merely one example of a series of equivalent or similar features.

[0030] The parent strains described in this application embodiment were provided by Hebei Pingquan Edible Fungus Industry Technology Research Institute.

[0031] Example 1

[0032] This embodiment is for oyster mushrooms ( Pleurotus ostreatus The selection and verification methods for strain PW-01 are detailed below:

[0033] 1. Parent: Oyster mushroom early autumn 001 (provided by Hebei Pingquan Edible Fungus Industry Technology Research Institute).

[0034] 2. Breeding methods:

[0035] During the bag cultivation of the Early Autumn 001 oyster mushroom variety, we discovered a natural white mutation in the grayish-black Early Autumn 001 variety, specifically as follows: Figure 3 As shown, from Figure 3 As can be seen, the first white mutant mushroom spawn still contained gray fruiting bodies. After multiple generations of selective breeding and pure culture of the first generation, a white mutant strain with good genetic stability and low variability was selected. We named the white mutant strain with stable genetic traits PW-01.

[0036] 3. Genetic Background Study: The genetic diversity among 17 strains, including PW-01 and its parents, was analyzed using ISSR-PCR molecular markers. The band matrix data was processed using NTSYSpc software to obtain a genetic similarity coefficient matrix among the strains. Figure 1 The genetic similarity coefficient (S) ranges from 0.353 to 1. The closer the genetic similarity coefficient is to 1, the closer the kinship is, and the smaller the coefficient is, the more distant the kinship is.

[0037] A cluster phylogenetic tree was constructed among the 18 strains using the UPGMA method. Figure 2 The correlation coefficient r = 0.93096. The closer the correlation coefficient is to 1, the more accurate the data being analyzed. Closer branches in the phylogenetic tree indicate closer kinship, which matches the genetic similarity coefficient matrix.

[0038] The main groups include three clones. The first group includes P1, P2, P3, P5, Nongping, 8129-1, and Fengshou 9, which have identical bands and are suspected to be the same variety (S = 1). The second group includes Oyster Mushroom 508, Fengshou 1, and Zaoqiu 001, which are highly similar and suspected to be clones (S = 0.994-1). The third group includes Zaoqiu 508, CCEF89, and 4195, which are highly similar and suspected to be clones (S = 0.945-0.975).

[0039] The similarity coefficient (S) between Jiping 16 and the P1 group is approximately 0.74, suggesting a possible similar genetic background. The similarity coefficient (S) between *Pleurotus ostreatus* and the P1 group is approximately 0.66. Jiping 16 and *Pleurotus ostreatus* cluster together with the first group, indicating a close kinship. The similarity coefficient between PW-01 and *Pleurotus ostreatus* 508 is approximately 0.88, suggesting a very close kinship and possible cloning. The similarity coefficient between P4 and *Pleurotus ostreatus* 508 is approximately 0.72, suggesting a possible similar genetic background. The similarity coefficient between Tebai 168 and the three possible groups is approximately 0.35–0.57, indicating a more distant kinship than other strains and a possible lack of direct genetic background.

[0040] The genetic similarity coefficient of PW-01 with its parent, Zaoqiu 001 (Group II), is approximately 0.882, indicating a very close kinship and the sharing of most genetic backgrounds. This suggests that PW-01 was developed through mutation or self-pollination based on Zaoqiu 001. In contrast, its similarity coefficient with the main cultivated variety 8129-1 (Group I) is only about 0.476, indicating a more distant kinship and significant genetic differences between the two. PW-01 exhibits a high similarity of 0.88-0.89 with strains such as Oyster Mushroom 508 and Fengshou No. 1, suggesting a very close kinship and belonging to the same Oyster Mushroom variant group. However, its similarity with strains such as Zaoqiu 508, CCEF89, and 4195 is only 0.33-0.48, indicating a more distant kinship and significant differences in genetic background, with no direct kinship.

[0041] Example 2

[0042] This embodiment uses the oyster mushrooms selected in Example 1 (… Pleurotus ostreatus The strain PW-01 was compared and identified with its parent strain, Early Autumn 001.

[0043] Fruiting Experiment: Robust mycelia were selected and transferred to sterilized spawn bags, with 60 bags transferred for each number. After recording the numbers, the bags were placed in a greenhouse at 25℃ for mycelial growth. The greenhouse was pre-sterilized, and the bags were managed according to standard practices until fruiting. During the fruiting period, routine management was followed according to local farmers' practices, without any special treatment. Fruiting bodies were harvested after fruiting. Agronomic traits of the fruiting bodies were compared after harvesting. The comparison method followed the standard of the People's Republic of China Agricultural Industry Standard NY / T3718-2020 "Guidelines for Testing the Distinctiveness, Uniformity and Stability of New Plant Varieties - Pleurotus ostreatus". All data were calculated and averaged. Specific traits are shown in Table 1.

[0044] Table 1. Comparison of morphological characteristics between PW-01 and its parents.

[0045]

[0046] As shown in Table 1, the morphological characteristics of the fruiting bodies of PW-01 and its parent (Early Autumn 001) can be found in [reference needed].Figure 4 to Figure 9 The main differences are as follows: the cap color of Zaoqiu 001 is gray, while the cap color of PW-01 is white; the cap of PW-01 is longer than that of the parent; the cross-sectional shape of the cap of Zaoqiu 001 is concave, while that of PW-01 is flat; the gills and stipe of Zaoqiu 001 are grayish-white, while those of PW-01 are white; the stipe of Zaoqiu 001 has hairs, while that of PW-01 does not, indicating that the new variety PW-01 of this application has a huge morphological difference from the parent Zaoqiu 001.

[0047] Example 3:

[0048] This embodiment mainly studies the changes in enzyme activity of the novel strain PW-01 under high temperature stress, as detailed below:

[0049] The control group (CK) was cultured by incubating the mycelium of the new strain PW-01 at room temperature (25℃). The heat stress group (HT) was cultured by incubating the mycelium of the new strain PW-01 at room temperature (25℃) for 6 days, then transferring it to a high temperature (37℃) environment for 24 hours, and then continuing to culture at room temperature (25℃) for 6 days.

[0050] Since the activities of polyphenol oxidase (PPO) and catalase (CAT) reflect the ability to respond to transient high temperature stress, we simultaneously extracted mycelia to measure the activities of polyphenol oxidase (PPO) and catalase (CAT) on the 7th day of isothermal culture in the control group (CK) and when the heat stress group (HT) had just ended heat stress (37℃, 24h culture).

[0051] Since the activities of laccase and lignin peroxidase (LiP) reflect long-term metabolic recovery capacity, we simultaneously extracted mycelia to measure laccase and lignin peroxidase (LiP) on day 13 of isothermal culture in the control group (CK) and day 6 of recovery culture in the heat stress group (HT). The enzyme activity assays were performed using a kit from Beijing Box Biotechnology Co., Ltd., and the results are shown in Table 2.

[0052] Table 2. Changes in the activities of four enzymes in PW-01 after heat stress treatment.

[0053]

[0054] Note: This indicates a significant difference in enzyme activity between the control and heat stress groups. P<0.05 .

[0055] As shown in Table 2, the enzyme activity of the new strain PW-01 was significantly enhanced under heat stress, indicating that the new strain PW-01 is a heat-resistant strain.

[0056] Example 4:

[0057] This example studies the resistance of the parent strain Early Autumn 001 and the new strain PW-01 to contaminating bacteria, aiming to evaluate the disease resistance of the two strains, as detailed below:

[0058] Using a confrontation culture method, *Pleurotus ostreatus* strains Early Autumn 001 and PW-01 were pre-inoculated into PDA medium and cultured for 6 days to ensure that the mycelium had a certain growth advantage before three contaminating fungi were introduced: *Mucor* (…). Mucor racemosus Penicillium pantherinae ( ) Penicillium paneum ) and Trichoderma harzianum ( Trichoderma harzianum The results obtained are as follows Figure 10 It is evident that the oyster mushroom strain PW-01 is effective against three contaminating fungi: Mucor (… Mucor racemosus Penicillium pancreas () Penicillium paneum ) and Trichoderma harzianum ( Trichoderma harzianum Both have good antibacterial properties.

[0059] Example 5:

[0060] This example studies the nutritional quality of the parent strain Early Autumn 001 and the new strain PW-01, as detailed below:

[0061] The parent strain Zaoqiu 001 and the new strain PW-01 were activated and transferred to PDA medium and cultured at 25℃. Fresh mycelium was collected as test samples after the mycelium had fully colonized the medium. The iron content, total amino acid content, and soluble protein content of the mycelium were compared and determined. Iron and total amino acid content were measured using appropriate reagent kits produced by Beijing Box Biotechnology Co., Ltd., and soluble protein content was determined using the Coomassie Brilliant Blue method. The results are shown in Table 3.

[0062] Table 3 Nutritional quality of different strains

[0063]

[0064] Note: Different letters in the table indicate significant differences in data within the same column. P<0.05 , the following table is the same as

[0065] As shown in Table 3, the iron content and soluble protein content of the new strain PW-01 were significantly higher than those of the parent strain Zaoqiu 001. P< 0.05 The amino acid content of the new strain PW-01 was significantly lower than that of the parent strain Zaoqiu 001.

[0066] Example 6:

[0067] This example studies the texture of the parental strain Early Autumn 001 and the new strain PW-01, as detailed below:

[0068] After harvesting, the parent strain Early Autumn 001 and the new strain PW-01 were packaged in PE preservation bags and stored at 4℃. The hardness of the caps was measured using a texture analyzer after different storage days, and the degree of hardness reduction was calculated. The details are shown in Table 4. The formula for calculating the degree of hardness reduction is as follows:

[0069]

[0070] Table 4. Texture of different strains

[0071]

[0072] As shown in Table 4, after 12 days of storage, the cap hardness of both the new strain PW-01 and the parent strain Zaoqiu 001 decreased, but the hardness of the new strain PW-01 decreased more slowly. After 12 days of storage, the hardness of the new strain PW-01 decreased by 37.63% compared to its initial hardness, while the hardness of the parent strain Zaoqiu 001 decreased by 77.15% compared to its initial hardness. This indicates that the new strain PW-01 is more resistant to storage than the parent strain Zaoqiu 001.

[0073] In summary, the new oyster mushroom strain PW-01 proposed in this application is a pure white strain derived from the parent strain Zaoqiu 001. Pure white oyster mushroom strains are rare in the current local mushroom market. Compared with the parent strain, the new strain has a significant phenotypic difference, with pure white fruiting bodies. Furthermore, this strain exhibits high resistance to high temperatures, strong antibacterial activity, and significantly higher levels of nutrients, including iron and soluble protein, compared to the parent strain. It is also more resistant to storage than the parent strain. This indicates that the new strain proposed in this application is a superior mutant strain derived from the parent strain Zaoqiu 001.

[0074] 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. Oyster mushroom ( Pleurotus ostreatus strain PW-01, characterized in that, The strain has the accession number CGMCCNO.42384.

2. Oyster mushroom ( Pleurotus ostreatus ) strain PW-01 spores, characterized in that, Spores obtained by culturing the strain as described in claim 1.

3. Oyster mushrooms ( Pleurotus ostreatus The mycelium of strain PW-01 is characterized by, Mycelium obtained by culturing the strain as described in claim 1.

4. Oyster mushrooms ( Pleurotus ostreatus The fruiting body of strain PW-01 is characterized by, Fruiting bodies obtained by culturing the strain as described in claim 1.

5. The oyster mushroom as described in claim 1 ( Pleurotus ostreatus The application of strain PW-01 as a parent in hybridization breeding.

6. The oyster mushroom as described in claim 4 ( Pleurotus ostreatus Application of fruiting bodies of strain PW-01 in food processing.

7. A breeding method for improving the quality and efficiency of oyster mushrooms, characterized in that, The method is to use the oyster mushroom as described in claim 1 ( Pleurotus ostreatus Strains PW-01 can be used as parents to hybridize with other strains.

8. The breeding method according to claim 7, characterized in that, The quality improvement and efficiency enhancement indicators for oyster mushrooms are: improving the high-temperature resistance of oyster mushrooms, improving the antibacterial properties of oyster mushrooms, improving the nutritional value of oyster mushrooms, and / or improving the storage resistance of oyster mushrooms.

9. The breeding method according to claim 8, characterized in that, The pathogen inhibited by the antibacterial properties is Penicillium pancreas (… Penicillium paneum Mucor ( ) Mucor racemosus ) and / or Trichoderma harzianum ( Trichoderma harzianum ).

10. The breeding method according to claim 8, characterized in that, The nutritional value indicators are: mycelial iron content and / or soluble protein content.

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