![]() The preservation of edible mushroom strains is difficult because they are often characterized by the inability to form resistant propagules in pure cultures. However, strain degeneration restricts the development of the edible mushroom industry and decreases their biotechnological values ( Magae et al., 2005). They are also an important drug source ( Rai et al., 2005). Many edible mushroom species have been consumed as food and used as food flavoring for thousands of years. The mycelial characteristics during subculture-associated degeneration were described and provide an early identification method for V. These results are highly significant for V. volvacea in liquid medium supplemented with bromothymol blue and lactose reflected the degree of strain degeneration, with the capability weakening as the degeneration intensified. Additionally, the polysaccharide, protein, polyphenol, flavone, total amino acid, and total mineral element contents of the strains decreased continuously, reaching minimum levels of 30.12 ± 3.12 g/100 g, 26.42 ± 2.1 g/100 g, 1.08 ± 0.05 g/100 g, 4.23 ± 0.21 g/100 g, 12.51 mg/g, and 398.05 mg/kg, respectively, at M6. The mycelial growth rate and biomass initially increased and then decreased as the degeneration progressed, reaching minimum levels of 0.041 ± 0.001 cm/h and 1.82 ± 0.25 g, respectively, at M6. The biological traits and nutrients of M0 and M1–M6 were studied. The original and degenerated strains were preserved in sterile paraffin liquid at room temperature (18–25☌). One generation of the strain was preserved every 3 months (90 days) thus, six generations of degenerated strains (M1–M6) were obtained after 18 months of mycelial subculturing. volvacea strain V971 (original strain recorded as M0) was performed in potato dextrose agar (PDA) medium. In this study, continuous mycelial subculturing of the common V. In agricultural cultivation, mycelial subculturing has been adopted, leading to serious strain degeneration. It has a strong fibrinolysis capability and consumes abundant agricultural wastes. Volvariella volvacea is a typical edible Basidiomycete with a high-temperature tolerance. 4College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China.3Yucheng People’s Hospital, Dezhou, China.2School of Food Science and Technology, Qilu University of Technology, Jinan, China.1College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China. ![]() Xiao Chen 1†, Zheng Zhang 1,2†, Xiaoxia Liu 1, Bo Cui 2, Wentao Miao 3, Weiwei Cheng 4 and Fengyun Zhao 1*
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