Effect of exogenous serine on the productive traits and nutritional composition of degenerated strains of Volvariella volvacea

  • ZHANG Fanhong ,
  • WANG Jing ,
  • SUN Wanhe ,
  • TAN Qiangfei ,
  • YUN Jianmin ,
  • ZHAO Fengyun
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  • (College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China)

Received date: 2022-12-30

  Revised date: 2023-02-06

  Online published: 2023-12-25

Abstract

Volvariella volvacea is not resistant to low temperature storage, which leads to frequent strain degeneration and hinders the development of V. volvacea industry. Serine (Ser) is a functional amino acid that effectively regulates the physiological functions of the body. In this study, the effect of exogenous addition of Ser on the productive traits and nutritional composition of degraded strains of V. volvacea was investigated. The results showed that exogenous Ser increased the colony diameter and mycelial growth rate of the degraded strain of V. volvacea, shortened the protoplast formation time and production cycle, improved the diameter and biological efficiency of the substrate, and restored the emergence capacity of the severely degraded D3 strain. Moreover, exogenous Ser effectively increased the content of the main nutrients in the D2 and D3 strains. Compared with the control group, the contents of crude polysaccharide, crude protein, crude fiber, ash, flavonoids and polyphenols in D2 and D3 strains treated with Ser increased significantly. The content of amino acids such as methionine (Met), cysteine (Cys), Ser and minerals such as Mg, Cu, and Zn were also significantly increased. This study can provide theoretical basis and technical support for the rejuvenation of degraded strains of V. volvacea and other edible fungi.

Cite this article

ZHANG Fanhong , WANG Jing , SUN Wanhe , TAN Qiangfei , YUN Jianmin , ZHAO Fengyun . Effect of exogenous serine on the productive traits and nutritional composition of degenerated strains of Volvariella volvacea[J]. Food and Fermentation Industries, 2023 , 49(22) : 71 -77 . DOI: 10.13995/j.cnki.11-1802/ts.034763

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