Effect of Media Components on the Mycelial Film Formation in Submerged Culture of Lentinus edodes (Shiitake)

Olga M. Tsivileva1*, Alexei N. Pankratov2, Valentina E. Nikitina1 and Lidiya V. Garibova3

Laboratory of Microbiology and Mycology, Institute of Biochemistry and Physiology of Plants and Microorganisms, Russian Academy of Sciences, 13 Entuziastov Avenue, Saratov 410049, Russia

2Department of Chemistry, N. G. Chernyshevskii Saratov State University, 83 Astrakhanskaya Street, Saratov 410012, Russia
3Department of Biology, Vorob’evy Gory, M. V. Lomonosov Moscow State University, Moscow 119899, GSP-3, V-234, Russia

Article history:

Received August 5, 2004
Accepted June 28, 2005

Key words:

lectins of higher fungi, Lentinus edodes, brown mycelial film, submerged culture, molecular structure, quantum chemical study


A relationship between the chemical composition of nutrient medium, the activity of extracellular lectins of Lentinus edodes (Berk.) Sing Lentinula edodes (Berk.) Pegler (shiitake), and the formation of pigmented mycelial film in liquid culture has been found. A possibility to regulate the lectin activity of shiitake using the synthetic components has been shown. The formulation of medium, on which the brown mycelial film appears in several days of submerged cultivation, has been proposed. Among the natural amino acids studied as nitrogen sources, and nine divalent metal cations as inorganic additives, L-asparagine and Ca2+ (Mn2+) in the simultaneous presence exhibited the explicit positive effect in respect to the above without regard to the age of the culture. Quantum chemical methods and QSAR were applied to test our supposition that a differential character of interaction between the studied amino acids and Ca2+ (Mn2+) cations should be related not to the distinct electron structures of zwitter ions, but most likely to their differing hydrophobicities. The results obtained seem to make some contribution to the present notion of biochemical processes that give rise to the occurrence of the aforesaid morphological structure of shiitake.

*Corresponding author: 
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