Changes in carbohydrates and organic acids in the mycelium during vegetative growth of Sparassis crispa Wulf.: Fr.

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  • Yoshida Hiroshi
    Laboratory of Food Science, Department of Health and Nutrition, College of Human and Environmental Studies, Kanto-gakuin University

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  • ハナビラタケ菌糸体の栄養生長にともなう炭水化物および有機酸の変遷
  • ハナビラタケ キンシタイ ノ エイ ヨウセイチョウ ニ トモナウ タンスイカブツ オヨビ ユウキサン ノ ヘンセン

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Changes in the distribution of low molecular weight carbohydrates, glycogen, and organic acids in the mycelia during the vegetative growth of Sparassis crispa wulf.: Fr. were studied. The organic acids accumulated in the culture medium were formic, acetic, oxalic, succinic, fumaric, malic, citric and isocitric acid, with the accumulation of oxalic acid more conspicuous than the other organic acids in particular. On a dry-weight basis, the low molecular weight carbohydrate content during vegetative growth was in the range of 9.5〜15.5% in the mycelia. Trehalose, glucose, fructose, arabitol and mannitol were identified in the mycelia, of which arabitol, mannitol and trehalose were the major components. On the same basis, the glycogen content was in the range of 7.0〜11.1 % in the mycelia. Trehalose, arabitol, mannitol and glycogen accumulated in the vegetative mycelia were thought to serve as carbohydrate reserves. The organic acid contents were in the range of 0.5〜1.2% in the mycelia, and nine organic acids were identified. Malic, citric, fumaric, oxalic and pyroglutamic acids were predominant in the mycelia.

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