Figures (4)  Tables (5)

    • Figure 1. 

      Phylogenetic tree constructed based on the ITS sequence.

    • Figure 2. 

      Mycelial growth rate under single factor and orthogonal conditions. (a) Carbon source; (b) nitrogen source; (c) pH; (d) temperature; (e) orthogonal test.

    • Figure 3. 

      Effects of different single factor conditions on mycelial growth of A. cornea.

    • Figure 4. 

      Primordium and fruiting body of A. cornea.

    • Condition Factor Mycelial growth
      rate (mm/d)      		 Mycelial
      growth vigor
      Carbon source Mannitol 5.60 ± 0.10 a ++++
      Starch 5.14 ± 0.12 b +++
      Glucose 5.08 ± 0.12 b +++
      Maltose 4.54 ± 0.04 c +++
      Sucrose 4.32 ± 0.11 c +++
      CK 4.31 ± 0.10 c +++
      Nitrogen source Fructose 4.22 ± 0.16 c +++
      Lactose 3.78 ± 0.10 d ++
      Yeast extract powder 7.68 ± 0.09 a ++++
      NaNO3 5.89 ± 0.09 b +++
      KNO3 5.78 ± 0.11 bc +++
      NH4Cl 5.54 ± 0.20 bcd +++
      NH4NO3 5.44 ± 0.09 cd +++
      CK 5.28 ± 0.09 d +++
      Peptone 4.28 ± 0.25 e +++
      Urea 3.27 ± 0.14 f ++
      pH 5.0 4.46 ± 0.12 c +++
      6.0 5.25 ± 0.07 b +++
      7.0 6.08 ± 0.18 a ++++
      8.0 5.45 ± 0.13 b +++
      9.0 5.34 ± 0.16 b +++
      10.0 5.59 ± 0.12 b +++
      Temperature (°C) 15 1.32 ± 0.18 d +
      20 3.83 ± 0.06 b ++
      25 7.85 ± 0.12 a +++
      30 7.93 ± 0.20 a ++++
      35 3.00 ± 0.06 c ++
      40 0 e −
      −, no growth; +, very weak growth; ++, weak growth; +++, vigorous growth; ++++, very vigorous growth. Different lowercase and uppercase letters in the same column represent significant differences (p < 0.05). The same below.

      Table 1. 

      Effects of different single factor conditions on mycelial growth.

    • Test no. Factor Mycelial growth rate (mm/d)
      Temperature
      (°C)      		 Mannitol
      (g/L)      		 Yeast extract
      (g/L)      		 pH
      1 20 1.0 0.1 7.0 4.79 ± 0.14 e
      2 20 3.0 0.3 8.0 3.91 ± 0.10 f
      3 20 2.0 0.5 9.0 2.04 ± 0.05 g
      4 25 3.0 0.1 9.0 5.81 ± 0.06 d
      5 25 2.0 0.3 7.0 8.21 ± 0.10 b
      6 25 1.0 0.5 8.0 6.13 ± 0.08 d
      7 30 2.0 0.1 8.0 7.43 ± 0.17 c
      8 30 1.0 0.3 9.0 8.14 ± 0.14 b
      9 30 3.0 0.5 7.0 8.79 ± 0.25 a
      S1 10.74 19.06 18.03 22.79
      S2 20.15 17.68 20.26 17.47
      S3 24.36 18.51 16.96 15.99
      K1 3.580 6.353 6.010 7.597
      K2 6.717 5.893 6.753 5.823
      K3 8.120 6.170 5.653 5.330
      R 4.540 0.460 1.100 2.267
      S: standard deviation; K: kurtosis; R: range. Different lowercase and uppercase letters in the same column represent significant differences (p < 0.05).

      Table 2. 

      Orthogonal test results of A. cornea.

    • Source Type III sum
      of squares      		 df Mean square F value Significance
      Model 244.368 8 30.546 279.369 0
      Intercept 2036.406 1 2036.406 18624.653 0
      Temperature 194.793 2 97.396 890.773 0
      Carbon source 11.496 2 5.748 52.57 0
      Nitrogen source 1.931 2 0.965 8.83 0.001
      pH 36.148 2 18.074 165.303 0
      Error 4.92 45 0.109
      Total 2285.694 54
      Corrected total 249.288 53
      Model coefficient of determination R2 = 0.980, adjusted coefficient of determination R2 = 0.977.

      Table 3. 

      Variance analysis of orthogonal tests.

    • Ingredient FS3346 Ingredient FS3346
      Phe 0.17 Ser 0.17
      Met 0.03 Asp 0.46
      Lys 0.12 His 0.08
      Leu 0.32 EAA 1.34
      Thr 0.23 NEAA 2.35
      Val 0.29 TAA 3.7
      Ile 0.18 MAA 1.56
      Cys 0.02 UAA 1.63
      Ala 0.42 SAA 1.35
      Pro 0.36 BAA 1.36
      Gly 0.05 Crude fat 2.3
      Glu 0.41 Crude fiber 15.5
      Arg 0.29 Ash 2.8
      Tyr 0.09 Crude polysaccharides 2.93
      EAA: essential amino acids; NEAA: non essential amino acids; TAA: total amino acids; MAA: medicinal amino acids; UAA: Umami amino acids; SAA: Sweet amino acids; BAA: Bitter amino acids.

      Table 4. 

      Nutritional composition of A. cornea (%).

    • Amino acid FAO/WHO
      pattern spectrum      		 Whole egg white
      pattern spectrum      		 AAS CS
      ILe 4% 6.6% 4.5% 2.72%
      Leu 7% 8.8% 4.57% 3.64%
      Lys 5.5% 6.4% 2.18% 1.87%
      Met + Cys 3.5% 5.5% 1.42% 0.91%
      Phe + Tyr 6% 10% 4.33% 2.60%
      Thr 4% 5.1% 5.75% 4.51%
      Val 5% 7.3% 5.8% 3.97%
      AAS: chemical score; CS: chemical score.

      Table 5. 

      Comparison of amino acid scores of proteins and chemical scores of proteins in A. cornea.