مقاله ۲۰۱۲: خصوصیات شیمایی و فعالیت زیستی قارچ های خوراکی قابل کشت: مطالعاتی بر روی کلاههک و میسلیوم
Chemical characterization and bioactivity of the most widely appreciated cultivated mushrooms: studies in fruiting bodies and mycelia
https://bibliotecadigital.ipb.pt/bitstream/10198/7846/4/Acta%20Nac.%206.pdf
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مقاله ۲۰۱۲,
خصوصیات شیمایی و فعالیت زیستی قارچ های خوراکی قابل,
مطالعاتی بر روی کلاههک و میسلیوم
۲۵ بهمن ۱۳۹۱
مقاله ۲۰۱۳: تاثیر دما و واریته قارچ دکمه ای روی چرخه زندگی مگس سیارید
Effect of Temperature and Button Mushroom Varieties on Life History of Lycoriella auripila (Diptera: Sciaridae)
Authors: Shirvani Farsani, Najmeh; Zamani, Abbas Ali; Abbasi, Saeid; Kheradmand, Katayoon
Source: Journal of Economic Entomology, Volume 106, Number 1, Pages 1-523 , pp. 115-123(9)
Publisher: Entomological Society of America
Abstract:
Temperature-dependent development and population growth parameters of the fungus gnat, Lycoriella auripila (Winnertz), on button (737 and A15) mushroom were evaluated at nine constant temperatures, ranging from 8, 10, 12.5, 15, 20, 22.5, 25, 27, and 30°C and developmental rates were modeled as a function of temperature. At 25 and 27°C, an average of 20.89 and 22.43 d was needed for L. auripila to complete its development from oviposition to adult eclosion on 737 and A15, respectively. The population failed to survive at 8 and 30°C. The developmental times of males or females on each variety at various constant temperatures differed significantly. The regression and Ikemoto and Takai linear models, in the absence of 10, 12.5, and 27°C, described the relationship of developmental rate to temperature for male and female of L. auripila very well. Data were fitted to various nonlinear temperature-dependent models. The Logan 6 and Briere 1 nonlinear models provided the best estimation for Topt and Tmax and are highly recommended for the description of temperature-dependent development of L. auripila on 737 and A15, respectively. On 737 variety, significant differences were observed among all growth parameters at various temperatures. The intrinsic rate of natural increase (rm) for L. auripila was 0.134 on 737 variety at 25°C, which was significantly >0.052 on A15 variety at the same temperature. No other data are available in using linear and nonlinear models to describe the relationship between temperature and L. auripila development. Understanding the influence of temperature on development of L. auripila is discussed with respect to pest management in mushroom production.
Keywords: thermal requirement; mushroom; variety; nonlinear modeling
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مقاله ۲۰۱۳,
تاثیر دما و واریته قارچ دکمه ای روی چرخه زندگی مگس
Pleurotus citrinopileatus خالص سازی و شناسایی یک گلوکان قارچ صدفی طلایی
Purification and identification of one glucan from golden oystermushroom (Pleurotus citrinopileatus (Fr.) Singer)
Abstract
One water-soluble glucan (PCP-W1) was purified from the crude polysaccharide of Pleurotus citrinopileatus by chromatography on DEAE Sepharose Fast Flow and Sephadex G-200 column, and PCP-W1 (Mw = 45 kDa), was predominantly composed of Glc. Partial acid hydrolysis, Smith degradation–periodate oxidation, methylation analysis, Fourier transform infrared spectroscopy (FTIR), gas chromatography–mass spectrometry (GC–MS) analysis and nuclear magnetic resonance spectroscopy (NMR) experiments were conducted to elucidate its structure. The results indicated that PCP-W1 had a glucan backbone consisting of (1 → 6)-linked-β-d-glucopyranosyl residues, which were branched at O-3 position of the backbone with (1 → 3)-linked-β-d-glucopyranosyl and non-reducing end 1-β-d-glucopyranosyl residues. The repeating unit of the polysaccharide was established as:
Highlights
► One glycan (PCP-W1) was purified from the fruiting bodies of Pleurotus citrinopileatus. ► The structural features were identified by the combination of chemical and instrumental analysis. ► PCP-W1 had a glucan backbone.
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Pleurotus citrinopileatus خالص سازی و شناسایی یک گ
راه های شناسایی قارچ
salam mikhastam in gharcharo shenasaee konam ba komake shoma! be tartib
shomare gozari kardam ke ghable tafkik bashe...
soal:
1- esme gone ya nejad
2-1 khoraki(ghzaee)
2-2 " (daroee-psilocybin)
2-3 " (100% sammi va koshande)
mamnon misham rahnamaee befarmaeed!
ba sepas
سلام
با عرض پوزش بابت تاخیر
برای اینکه قارچ ها رو شناسایی کنیم نیاز است تا جزئیات زیر کلاهک و پایه دیده شود. که متاسفانه در عکس های شما به جز عکس 21 که خوب است بقیه قابل تشخیص قطعی نیست
یک تا 12 به جز 6 احتمالا Mycena ها و ضرورتا نیاز به میکروسکوب برای شناسایی قطعی
12 اگر زیرش کمی قهوه ای باشد ولواریلا خوراکی volvariella و اگر سفید باشید آمانیتای کشنده amanita
13 احتمالا پلیپور های غیر خوراکی polypore
16 کوپراینوس خوراکی بدون مصرف الکل coprinus
20 احتمالا کلروفیلوم chlorophillium
21 کلاهک جوهری کوپراینوس خوراکی بدون مصرف الکل
coprinus
http://iranzaminmushroom.ir/post/513
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