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International Journal of Medicinal Mushrooms
インパクトファクター: 1.423 5年インパクトファクター: 1.525 SJR: 0.431 SNIP: 0.661 CiteScore™: 1.38

ISSN 印刷: 1521-9437
ISSN オンライン: 1940-4344

International Journal of Medicinal Mushrooms

DOI: 10.1615/IntJMedMushr.v6.i3.60
12 pages

Physiological and Chemical Variations in the Cultivated Culinary-Medicinal Maitake Mushroom Grifola frondosa (Dicks.: Fr.)S.F. Gray (Aphyllophoromycetideae) in Conjunction with Strain, Substrate, and Technical Treatments

Isabelle Schiff Giovannini
Laboratoire de Microbiologie, Universite de Neuchatel, Neuchatel CH-2007, Switzerland
Eliane Abou-Mansour
Laboratoire de Chimie Organique, Universite de Neuchatel, Neuchatel, Switzerland
Daniel Job
Laboratoire de Microbiologie, Universite de Neuchatel, Rue Emile Argand 11, Case Postale 2, CH-2007, Neuchatel, Switzerland
Francois Gillet
Laboratoire d'Ecologie Vegetale, Universite de Neuchatel, Neuchatel, Switzerland

要約

We have compared the physiology and metabolite production profiles of five strains of culinary—medicinal maitake mushroom Grifola frondosa (Dicks.: Fr.) S.F.Gray originating from three continents. Growth rate on agar-malt medium, colonization rate on four substrates varying in their C/N value, and vegetative resistance against the mycoparasite Trichoderma viride Pers. were evaluated. Results showed great variation among strains and within a given strain on various substrates. Fruiting capacities of these strains also showed various adaptation to substrates but were not correlated with colonization rate or resistance. Comparison of dichloromethan and methanol fruit bodies extracts by thin layer chromatography (TLC) and high-pressure liquid chromatography (HPLC) showed mainly a great variation in the metabolite profiles in depending on the mycelium preservation technique used (freezing or not, drying or lyophilization), but also in the function of the nature of the medium and the strains, indicating the importance of the method in the cultivation and treatment of this species. Only a few positive activities were found in the biological tests against Bacillus subtilis, Escherichia coli, and Trichoderma viride. Moreover, these activities were weak and all linked to degradation products.


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