Fungal species of Armillaria, which can act as plant pathogens and/or symbionts of the Chinese traditional medicinal herb Gastrodia elata (“Tianma”), are ecologically and economically important and have consequently attracted the attention of mycologists. However, their taxonomy has been highly dependent on morphological characterization and mating tests. In this study, we phylogenetically analyzed Chinese Armillaria samples using the sequences of the internal transcribed spacer region, translation elongation factor-1 alpha gene and beta-tubulin gene. Our data revealed at least 15 phylogenetic lineages of Armillaria from China, of which seven were newly discovered and two were recorded from China for the first time. Fourteen Chinese biological species of Armillaria, which were previously defined based on mating tests, could be assigned to the 15 phylogenetic lineages identified herein. Seven of the 15 phylogenetic lineages were found to be disjunctively distributed in different continents of the Northern Hemisphere, while eight were revealed to be endemic to certain continents. In addition, we found that seven phylogenetic lineages of Armillaria were used for the cultivation of Tianma, only two of which had been recorded to be associated with Tianma previously. We also illustrated that G. elata f. glauca (“Brown Tianma”) and G. elata f. elata (“Red Tianma”), two cultivars of Tianma grown in different regions of China, form symbiotic relationships with different phylogenetic lineages of Armillaria. These findings should aid the development of Tianma cultivation in China.
Dioscorea batatas F.flablla.Makiro, jam , nutrition , process, analysis Abstract: In the present study the Dioscorea batatas F.flablla.Makiro was used as the raw material to further exploitation and utilization and carry out the intensive processing of it. After cleaning and grinding into sauce and mixing with the supplementary material , and sterilizing the Dioscorea batatas F.flablla.Makiro jam was bottled and the nutritional of the ingredient of the jam was analysised by chemical and instrumental method. The results indicated that the Dioscorea batatas F.flablla.Makiro jam's color was bright and light red brown. Its flavor was tasty and the nutrition was rich. The protein content was 3.35%, including 17 kinds of amino acids and 8 kinds of essential amino acids needed by the human body. The fat was 1.81%, as well as the rich mineral substances and the vitamin. The Dioscorea batatas F.flablla.Makiro jam was one of the nutritional condiments for the old and the young. This study provided a theoretical and practical foundation for further exploitation and utilization of the Dioscorea batatas F.flablla.Makiro.
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