Transcript
Ganoderma lucidum, better known under the name Reishi, is one of the most famous medicinal mushrooms worldwide. As every cultivation starts with the cultivation of the mycelium, today’s research paper compares eight different strains on ten various agar media with each other.
The goal: To find the optimal nutritional and environmental conditions for culturing the mycelium.
The starting agar media was Potato Dextrose Agar. On this agar, the effect of the temperature and the pH value was investigated.
It could be found that the highest growth rate was found between 25°C and 30°C. At 15°C or 35°C, the growth rate drops significantly or stops at all. But as the graph shows, not all strains are equal as the growth rate varies between 3.4 to 8.7 mm/day.
The impact of the pH value is quite different. Here, half of the strains preferred a pH value of 5 or 6, a more acidic regime, while the other half preferred a pH value of 8 or 9, a more alkaline regime.
The authors then went on and used the following ten different agar media. According to their findings HAM, HEN followed by YM, GP and MC are good agar media.
As these agar media containing different carbon sources and nitrogen sources, the authors tested ten different carbon sources and ten different nitrogen sources.
They found that overall, Dextrose, followed by Galactose and Fructose, were the best carbon sources, while Ammonium acetate, Glycine, and Arginine the best nitrogen source.
With those results at hand, you should improve the growth rate of your Reishi strain. Talking to you in the next video.
Source
📝Jayasinghe C, Imtiaj A, Hur H, Lee GW, Lee TS, Lee UY. Favorable Culture Conditions for Mycelial Growth of Korean Wild Strains in Ganoderma lucidum. Mycobiology. 2008;36(1):28-33. doi:10.4489/MYCO.2008.36.1.028 http://creativecommons.org/licenses/by-nc/3.0/
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Finding the right culture media can be tedious. I, therefore, put to getter an eBook containing over 70 different culture media and matched them with tested mushroom strains. You can find the eBook here.
