{"title":"白色块菌纯培养物的生理特性研究。","authors":"Shota Nakano, Akihiko Kinoshita, Keisuke Obase, Noritaka Nakamura, Hitomi Furusawa, Kyotaro Noguchi, Takashi Yamanaka","doi":"10.47371/mycosci.2022.01.002","DOIUrl":null,"url":null,"abstract":"<p><p>A white-colored truffle <i>Tuber japonicum</i>, indigenous to Japan, is an ascomycetous ectomycorrhizal fungus. To clarify the physiological characteristics of this fungus, we investigated the influence of culture medium, temperature, and sources of nitrogen (N) and carbon (C) on the growth of five strains. <i>Tuber japonicum</i> strains grew better on malt extract and modified Melin-Norkrans medium, and showed peak growth at 20 °C or 25 °C. This fungus utilized inorganic (NH<sub>4</sub> <sup>+</sup> and NO<sub>3</sub> <sup>-</sup>) and organic N sources (casamino acids, glutamine, peptone, urea, and yeast extract). Additionally, this fungus utilized various C sources, such as monosaccharide (arabinose, fructose, galactose, glucose, and mannose), disaccharide (maltose, sucrose, and trehalose), polysaccharide (dextrin and soluble starch), and sugar alcohol (mannitol). However, nutrient sources that promote growth and their effects on growth promotion widely varied among strains. This can result from the strain difference in enzyme activities involved in the assimilation and metabolism of these sources.</p>","PeriodicalId":18780,"journal":{"name":"Mycoscience","volume":"63 2","pages":"53-57"},"PeriodicalIF":1.5000,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/b5/e3/MYC-63-053.PMC9999085.pdf","citationCount":"1","resultStr":"{\"title\":\"Physiological characteristics of pure cultures of a white-colored truffle <i>Tuber japonicum</i>.\",\"authors\":\"Shota Nakano, Akihiko Kinoshita, Keisuke Obase, Noritaka Nakamura, Hitomi Furusawa, Kyotaro Noguchi, Takashi Yamanaka\",\"doi\":\"10.47371/mycosci.2022.01.002\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>A white-colored truffle <i>Tuber japonicum</i>, indigenous to Japan, is an ascomycetous ectomycorrhizal fungus. To clarify the physiological characteristics of this fungus, we investigated the influence of culture medium, temperature, and sources of nitrogen (N) and carbon (C) on the growth of five strains. <i>Tuber japonicum</i> strains grew better on malt extract and modified Melin-Norkrans medium, and showed peak growth at 20 °C or 25 °C. This fungus utilized inorganic (NH<sub>4</sub> <sup>+</sup> and NO<sub>3</sub> <sup>-</sup>) and organic N sources (casamino acids, glutamine, peptone, urea, and yeast extract). Additionally, this fungus utilized various C sources, such as monosaccharide (arabinose, fructose, galactose, glucose, and mannose), disaccharide (maltose, sucrose, and trehalose), polysaccharide (dextrin and soluble starch), and sugar alcohol (mannitol). However, nutrient sources that promote growth and their effects on growth promotion widely varied among strains. This can result from the strain difference in enzyme activities involved in the assimilation and metabolism of these sources.</p>\",\"PeriodicalId\":18780,\"journal\":{\"name\":\"Mycoscience\",\"volume\":\"63 2\",\"pages\":\"53-57\"},\"PeriodicalIF\":1.5000,\"publicationDate\":\"2022-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/b5/e3/MYC-63-053.PMC9999085.pdf\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Mycoscience\",\"FirstCategoryId\":\"99\",\"ListUrlMain\":\"https://doi.org/10.47371/mycosci.2022.01.002\",\"RegionNum\":4,\"RegionCategory\":\"生物学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"MYCOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Mycoscience","FirstCategoryId":"99","ListUrlMain":"https://doi.org/10.47371/mycosci.2022.01.002","RegionNum":4,"RegionCategory":"生物学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"MYCOLOGY","Score":null,"Total":0}
Physiological characteristics of pure cultures of a white-colored truffle Tuber japonicum.
A white-colored truffle Tuber japonicum, indigenous to Japan, is an ascomycetous ectomycorrhizal fungus. To clarify the physiological characteristics of this fungus, we investigated the influence of culture medium, temperature, and sources of nitrogen (N) and carbon (C) on the growth of five strains. Tuber japonicum strains grew better on malt extract and modified Melin-Norkrans medium, and showed peak growth at 20 °C or 25 °C. This fungus utilized inorganic (NH4+ and NO3-) and organic N sources (casamino acids, glutamine, peptone, urea, and yeast extract). Additionally, this fungus utilized various C sources, such as monosaccharide (arabinose, fructose, galactose, glucose, and mannose), disaccharide (maltose, sucrose, and trehalose), polysaccharide (dextrin and soluble starch), and sugar alcohol (mannitol). However, nutrient sources that promote growth and their effects on growth promotion widely varied among strains. This can result from the strain difference in enzyme activities involved in the assimilation and metabolism of these sources.
期刊介绍:
Mycoscience is the official English-language journal of the Mycological Society of Japan and is issued bimonthly. Mycoscience publishes original research articles and reviews on various topics related to fungi including yeasts and other organisms that have traditionally been studied by mycologists. The research areas covered by Mycoscience extend from such purely scientific fields as systematics, evolution, phylogeny, morphology, ecology, physiology, biochemistry, genetics, and molecular biology, to agricultural, medical, and industrial applications. New and improved applications of well-established mycological techniques and methods are also covered.