by Li Shuxian. / Thesis (Ph.D.)--Chinese University of Hong Kong, 1991. / Bibliography: leaves 169-192. / ACKNOWLEDGEMENTS --- p.ii / ABSTRACT --- p.iii / LIST OF TABLES --- p.viii / LIST OF FIGURES --- p.x / ABBREVIATIONS --- p.xiv / Chapter CHAPTER ONE: --- GENERAL INTRODUCTION --- p.1 / Chapter CHAPTER TWO: --- LITERATURE REVIEW / Chapter 2.1. --- Introduction --- p.6 / Chapter 2.2. --- Sexuality --- p.6 / Chapter 2.2.1. --- Heterothallism --- p.9 / Chapter 2.2.2. --- Homothallism --- p.11 / Chapter 2.2.3. --- Sexuality of Volvariella volvacea --- p.14 / Chapter 2.3. --- "Induction and selection of genetic ., markers in higher fungi" --- p.18 / Chapter 2.3.1. --- Physical mutagenesis --- p.19 / Chapter 2.3.2. --- Chemical mutagenesis --- p.22 / Chapter 2.3.3. --- Biological mutagenesis --- p.24 / Chapter 2.4. --- Nuclear behaviour in edible fungi --- p.27 / Chapter 2.4.1. --- Somatic division --- p.27 / Chapter 2.4.2. --- Meiotic events --- p.28 / Chapter 2.4.3. --- Electrophoretic karyotype --- p.31 / Chapter CHAPTER THREE : --- VARIATIONS IN MONOSPOROUS ISOLATES OF VOLVARIELLA VOLVACEA / Chapter 3.1. --- Introduction --- p.32 / Chapter 3.2. --- Materials and methods --- p.33 / Chapter 3.2.1. --- Strains and culture media --- p.33 / Chapter 3.2.2. --- Monosporous isolation --- p.34 / Chapter 3.2.3. --- Linear and radial growth --- p.34 / Chapter 3.2.4. --- Fertility test --- p.35 / Chapter 3.2.5. --- Determination of extracellular cellulase activity --- p.33 / Chapter 3.3. --- Results --- p.41 / Chapter 3.3.1. --- Variations in colonial morphology --- p.41 / Chapter 3.3.2. --- Variations in linear growth rate --- p.44 / Chapter 3.3.3. --- Variations in fertility --- p.46 / Chapter 3.3.4. --- A comparison of extracellular cellulase activity between fertile and sterile monosporous isolates --- p.52 / Chapter 3.4. --- Discussion --- p.61 / Chapter 3.4.1. --- Study on the colonial morphology of monosporous isolates --- p.61 / Chapter 3.4.2. --- Study on the growth rate of monosporous isolates --- p.62 / Chapter 3.4.3. --- Study on the extracellular cellulase activity --- p.63 / Chapter 3.4.4. --- Study on the fertility of monosporous isolates --- p.64 / Chapter 3.5. --- Summary --- p.66 / Chapter CHAPTER FOUR: --- GENETICAL STUDIES ON VARIATIONS OF V. VOLVACEA / Chapter 4.1. --- Introduction --- p.67 / Chapter 4.2. --- Materials and methods --- p.68 / Chapter 4.2.1. --- Strains and cultural condition --- p.68 / Chapter 4.2.2. --- Chemical compounds --- p.70 / Chapter 4.2.3. --- Determination of sensitivities to growth inhibitor and chemical --- p.72 / Chapter 4.2.4. --- UV mutagenesis --- p.72 / Chapter 4.2.5. --- Chemical mutagenesis --- p.73 / Chapter 4.2.6. --- Enrichment methods for auxotrophs --- p.74 / Chapter 4.2.7. --- Isolation and establishment of resistance markers --- p.74 / Chapter 4.2.8. --- Isolation and characterization of auxotrophic mutants --- p.75 / Chapter 4.2.9. --- Fruiting and marker segregation test --- p.75 / Chapter 4.3. --- Results --- p.75 / Chapter 4.3.1. --- Effects of UV irradiation on mycelium and spore germination rate --- p.76 / Chapter 4.3.2. --- Median lethal concentrations (LC50) of chemical mutagens --- p.79 / Chapter 4.3.3. --- Sensitivity of various strains to growth inhibitors and tested compounds --- p.82 / Chapter 4.3.4. --- Identification and characterization of resistant mutants --- p.94 / Chapter 4.3.5. --- Identification and characterization of auxotrophic mutants --- p.115 / Chapter 4.3.6. --- Analysis of genetic markers in progenies of mutants --- p.116 / Chapter 4.4. --- Discussion --- p.118 / Chapter 4.4.1. --- Significance of mutant induction in V. volvacea --- p.119 / Chapter 4.4.2. --- Methods for mutant induction --- p.120 / Chapter 4.4.3. --- Resistant mutants of V. volvacea --- p.121 / Chapter 4.4.4. --- Auxotrophic mutants of V. volvacea --- p.124 / Chapter 4.4.5. --- Study on the sexuality pattern of V.volvacea by analyzing mutant progeny --- p.125 / Chapter 4.5. --- Summary --- p.128 / Chapter CHAPTER FIVE: --- CYTOLOGICAL STUDIES ON VARIATIONS OF V. VOLVACEA / Chapter 5.1. --- Introduction --- p.129 / Chapter 5.2. --- Materials and methods --- p.130 / Chapter 5.2.1. --- Strains --- p.130 / Chapter 5.2.2. --- Feulgen staining method --- p.130 / Chapter 5.2.3. --- Fluorescent staining of nuclei with DAPI --- p.131 / Chapter 5.2.4. --- Microscopic autoradiography --- p.131 / Chapter 5.2.5. --- Scanning electron microscopic examination --- p.132 / Chapter 5.2.6. --- DNA measurement --- p.132 / Chapter 5.3. --- Results --- p.133 / Chapter 5.3.1. --- Number of nuclei in V. volvacea --- p.133 / Chapter 5.3.2. --- Comparison of cytological differences between self-fertile and self-sterile monosporous isolates --- p.143 / Chapter 5.3.3. --- Spore patterns on basidia --- p.145 / Chapter 5.3.4. --- Nuclear DNA content of V.volvacea --- p.148 / Chapter 5.4. --- Discussion --- p.154 / Chapter 5.4.1. --- Staining method --- p.154 / Chapter 5.4.2. --- Analysis of the possible sources of variation in V. volvacea --- p.155 / Chapter 5.5. --- Summary --- p.162 / Chapter CHAPTER SIX: --- GENERAL SUMMARY AND CONCLUSION --- p.164 / REFERENCES: --- p.169

by Bu-han Huang. / Bibliography: leaves 112-123 / Thesis (M.Phil.)--Chinese University of Hong Kong, 1982

Wong Wing-chun. / Thesis submitted in: December 2002. / Thesis (M.Phil.)--Chinese University of Hong Kong, 2003. / Includes bibliographical references (leaves 171-182). / Abstracts in English and Chinese. / THESIS COMMITTEE --- p.ii / ACKNOWLEDGEMENTS --- p.iii / ABSTRACT (ENGLISH VERSION) --- p.iv-v / ABSTRACT (CHINESE VERSION) --- p.vi-vii / TABLE OF CONTENTS --- p.viii-vii / LIST OF TABLES --- p.xiii-xv / LIST OF FIGURES --- p.xvi-xvii / LIST OF ABBREVIATIONS --- p.xviii-xx / Chapter CHAPTER ONE: --- GENERAL INTRODUCTION --- p.1 / Chapter 1.1 --- General background of mushrooms --- p.1 / Chapter 1.2 --- Production of cultivated edible mushrooms --- p.2 / Chapter 1.3 --- Chemical composition and nutritional values --- p.3 / Chapter 1.4 --- Functional properties --- p.12 / Chapter 1.5 --- Nutrition evaluation --- p.14 / Chapter 1.6 --- Exploitation of newly cultivated edible mushrooms --- p.17 / Chapter 1.6.1 --- Edible Pleurotus mushrooms --- p.19 / Chapter 1.6.2 --- The other lesser-known edible mushrooms --- p.22 / Chapter 1.6.3 --- The three commonly known edible mushrooms --- p.27 / Chapter CHAPTER TWO: --- PROXIMATE COMPOSITION OF EDIBLE PLEUROTUS MUSHROOMS AND OTHER LESSER-KNOWN EDIBLE MUSHROOMS…… --- p.43 / Chapter 2.1 --- Introduction --- p.43 / Chapter 2.2 --- Material and methods --- p.44 / Chapter 2.2.1 --- Sample preparation --- p.44 / Chapter 2.2.1.1 --- Dry mushrooms --- p.44 / Chapter 2.2.1.2 --- Fresh mushrooms --- p.44 / Chapter 2.2.2 --- Analysis of chemical composition of mushrooms --- p.44 / Chapter 2.2.2.1 --- Moisture content --- p.44 / Chapter 2.2.2.2 --- Crude protein content --- p.44 / Chapter 2.2.2.3 --- Crude lipid content --- p.45 / Chapter 2.2.2.4 --- Ash content --- p.46 / Chapter 2.2.2.5 --- Mineral content --- p.46 / Chapter 2.2.2.5.1 --- "Potassium, sodium, magnesium, calcium, iron, copper, zinc and manganese" --- p.46 / Chapter 2.2.2.5.2 --- "Mercury, lead, arsenic,selenium and cadmium" --- p.46 / Chapter 2.2.2.6 --- Carbohydrate content --- p.47 / Chapter 2.2.2.7 --- Amino acid analysis --- p.47 / Chapter 2.2.2.7.1 --- "Amino acids excluding cystine, methionine and tryptophan" --- p.47 / Chapter 2.2.2.7.2 --- Cystine and methionine --- p.48 / Chapter 2.2.2.8 --- Dietary fiber content --- p.49 / Chapter 2.2.2.8.1 --- Insoluble dietary fiber (IDF) --- p.49 / Chapter 2.2.2.8.2 --- Soluble dietary fiber (SDF) --- p.50 / Chapter 2.2.2.9 --- Monosaccharide profile of dietary fiber --- p.51 / Chapter 2.2.2.9.1 --- Acid deploymerization --- p.51 / Chapter 2.2.2.9.2 --- Derivatization --- p.51 / Chapter 2.2.2.9.3 --- Determination of neutral and ammo sugars by gas chromatograph (GC) --- p.52 / Chapter 2.2.2.10 --- Uronic acid content --- p.53 / Chapter 2.2.2.11 --- Energy content --- p.54 / Chapter 2.2.2.12 --- Statistical analysis --- p.54 / Chapter 2.3 --- Results and Discussion --- p.55 / Chapter 2.3.1 --- Proximate composition --- p.55 / Chapter 2.3.1.1 --- Moisture content --- p.55 / Chapter 2.3.1.2 --- Crude protein content --- p.56 / Chapter 2.3.1.3 --- Crude lipid content --- p.57 / Chapter 2.3.1.4 --- Ash content --- p.59 / Chapter 2.3.1.5 --- Mineral content --- p.60 / Chapter 2.3.1.5.1 --- "Potassium, sodium, magnesium, calcium, iron, copper, zinc and manganese" --- p.60 / Chapter 2.3.1.5.2 --- "Mercury,lead, arsenic, selenium and cadmium" --- p.65 / Chapter 2.3.1.6 --- Carbohydrate content --- p.66 / Chapter 2.3.1.7 --- Dietary fiber content --- p.67 / Chapter 2.3.1.8 --- Energy content --- p.68 / Chapter 2.3.2 --- Amino acid profiles --- p.69 / Chapter 2.3.3 --- Monosaccharide profiles of dietary fiber --- p.71 / Chapter 2.3.4 --- Overall -ranking --- p.76 / Chapter 2.4 --- Summary --- p.78 / Chapter CHAPTER THREE: --- FUNCTIONAL PROPERTIES OF THE EDIBLE PLEUROTUS MUSHROOMS AND OTHER LESSER-KNOWN EDIBLE MUSHROOMS / Chapter 3.1 --- Introduction --- p.108 / Chapter 3.2 --- Ma terial and methods --- p.110 / Chapter 3.2.1 --- Sample preparation --- p.110 / Chapter 3.2.1.1 --- Dry mushrooms --- p.110 / Chapter 3.2.1.2 --- Fresh mushrooms --- p.110 / Chapter 3.2.1.3 --- Soybean flour --- p.110 / Chapter 3.2.2 --- Physical properties --- p.110 / Chapter 3.2.2.1 --- Bulk density --- p.110 / Chapter 3.2.2.2 --- pH.…… --- p.111 / Chapter 3.2.2.3 --- Color --- p.111 / Chapter 3.2.2.4 --- Nitrogen solubility --- p.111 / Chapter 3.2.2.5 --- Gelation properties --- p.112 / Chapter 3.2.2.6 --- Water-holding capacity (WHC) --- p.112 / Chapter 3.2.2.7 --- Old-holding capacity (OHC) --- p.112 / Chapter 3 2.2.8 --- Emulsifying activity (EA) and emulsion stability (ES) --- p.113 / Chapter 3.2.2.9 --- Foaming capacity (FC) and foam stability (FS) --- p.113 / Chapter 3.2.3 --- Statistical analysis --- p.114 / Chapter 3.3 --- Results and Discussion --- p.115 / Chapter 3.3.1 --- Functional properties of edible mushroom samples --- p.115 / Chapter 3.3.1.1 --- Nitrogen solubility --- p.115 / Chapter 3.3.1.2 --- Bulk density --- p.116 / Chapter 3.3.1.3 --- pH --- p.117 / Chapter 3.3.1.4 --- Color --- p.117 / Chapter 3.3.1.5 --- Gelation --- p.119 / Chapter 3.3.1.6 --- Water holding capacity (WHC) --- p.121 / Chapter 3.3.1.7 --- Oil-holding capacity (OHC) --- p.122 / Chapter 3.3.1.8 --- Emulsifying properties --- p.124 / Chapter 3.3.1.9 --- Foaming properties --- p.127 / Chapter 3.4 --- Summary --- p.130 / Chapter CHAPTER FOUR: --- NUTRITION EVALUATION - IN VITRO AND IN VIVO PROTEIN DIGESTIBILITY OF EDIBLE PLEUROTUS MUSHROOMS AND OTHER LESSER-KNOWN EDIBLE MUSHROOMS --- p.148 / Chapter 4.1 --- Introduction --- p.148 / Chapter 4.2 --- Materials and methods --- p.149 / Chapter 4.2.1 --- In vim) nutritional evaluation --- p.149 / Chapter 4.2.1.1 --- Sample preparation --- p.149 / Chapter 4.2.1.1.1 --- Dry mushrooms --- p.149 / Chapter 4.2.1.1.2 --- Fresh mushrooms --- p.149 / Chapter 4.2.1.2 --- In vitro protein digestibility --- p.149 / Chapter 4.2.2 --- In vivo nutritional evaluation --- p.150 / Chapter 4.2.2.1 --- Sample preparation --- p.150 / Chapter 4.2.2.1.1 --- Dry mushrooms --- p.150 / Chapter 4.2.2.1.2 --- Fresh mushrooms --- p.150 / Chapter 4.2.2.2 --- Preparation of diets --- p.151 / Chapter 4.2.2.3 --- Experimental design --- p.151 / Chapter 4.2.2.4 --- Post-feeding analysis --- p.152 / Chapter 4.2.2.4.1 --- Overall growth performance --- p.152 / Chapter 4.2.2.4.2 --- Protein efficiency ratio (PER) --- p.152 / Chapter 4.2.2.4.3 --- Net protein Ratio (NPR) --- p.152 / Chapter 4.2.2.4.4 --- In vivo protein digestibility --- p.153 / Chapter 4.2.2.4.5 --- Protein digestibility corrected for amino acid scores (PDCAAS) --- p.153 / Chapter 4.2.3 --- Statistical analysis --- p.153 / Chapter 4.3 --- Results and Discussion --- p.154 / Chapter 4.3.1 --- In vitro protein digestibility of edible mushroom samples --- p.154 / Chapter 4.3.2 --- "Food intake, body weight gain and overall growth performance of animals of in vivo nutritional evaluation" --- p.154 / Chapter 4.3.3 --- "Protein efficiency ratio (PER), Net protein ratio (NPR), in vivo protein digestibility and Protein digestibility corrected for amino acid scores (PDCAAS) of edible mushrooms" --- p.158 / Chapter 4.4 --- Summary --- p.164 / Chapter CHAPTER FIVE: --- CONCLUSIONS --- p.169-170 / REFERENCES --- p.171-182

by Law Shui Chee Annie. / Thesis (M.Phil.)--Chinese University of Hong Kong, 1997. / Includes bibliographical references (leaves 117-125). / Abstract --- p.i / Abbreviations --- p.iii / List of Figures --- p.iv / List of Tables --- p.vi / Chapter 1. --- INTRODUCTION --- p.1 / Chapter 1.1 --- Background of Pleurotus pulmonarius --- p.1 / Chapter 1.1.1 --- Taxonomy and classification --- p.1 / Chapter 1.1.2 --- Life cycle --- p.2 / Chapter 1.1.3 --- Marketing value --- p.4 / Chapter 1.1.4 --- Nutritional content --- p.4 / Chapter 1.2 --- Background of calcium --- p.5 / Chapter 1.2.1 --- Calcium requirements for human --- p.6 / Chapter 1.2.2 --- The biological role of calcium --- p.6 / Chapter 1.2.3 --- Calcium as a regulator --- p.8 / Chapter 1.2.4 --- Binding of calcium --- p.9 / Chapter 1.2.5 --- Uptake of calcium --- p.11 / Chapter 1.2.6 --- Calcium transport --- p.11 / Chapter 1.2.7 --- Application of calcium on mushroom cultivation --- p.12 / Chapter 1.2.8 --- Calcium effect on mushroom --- p.13 / Chapter 1.3 --- Background of manganese --- p.13 / Chapter 1.3.1 --- The biological role of manganese --- p.14 / Chapter 1.3.2 --- Uptake of manganese --- p.15 / Chapter 1.3.3 --- Manganese requirements of humans --- p.16 / Chapter 1.3.4 --- Manganese deficiency --- p.16 / Chapter 1.3.5 --- Use of manganese --- p.17 / Chapter 1.3.6 --- Influence of pH on manganese toxicity --- p.17 / Chapter 1.3.7 --- Effects of manganese on enzymes --- p.18 / Chapter 1.3.8 --- Application of manganese on mushroom cultivation --- p.19 / Chapter 1.4 --- Purpose of Study --- p.19 / Chapter 2. --- MATERIALS AND METHODS --- p.21 / Chapter 2.1 --- Organisms --- p.21 / Chapter 2.2 --- Maintenance of cultures --- p.21 / Chapter 2.3 --- Identification of two strains --- p.21 / Chapter 2.3.1 --- Determination of growth rate --- p.22 / Chapter 2.3.2 --- Arbitrarily-primed polymerase chain reaction (AP-PCR) --- p.22 / Chapter 2.3.3 --- Mating type reaction --- p.25 / Chapter 2.4 --- Effect of different concentrations of calcium and manganese on the life cycle of the fungi --- p.26 / Chapter 2.4.1 --- Spore germination --- p.26 / Chapter 2.4.2 --- Preparation of mycelium homogenate --- p.27 / Chapter 2.4.3 --- Vegetative growth --- p.28 / Chapter 2.4.4 --- Fruiting initiation --- p.30 / Chapter 2.4.5 --- Fruiting --- p.31 / Chapter 2.4.6 --- Fruiting yield (Biological efficiency) --- p.32 / Chapter 3. --- RESULTS --- p.35 / Chapter 3.1 --- Identification of two strains --- p.35 / Chapter 3.1.1 --- Determination of growth rate --- p.35 / Chapter 3.1.2 --- Fruitbody morphology --- p.35 / Chapter 3.1.3 --- Arbitrarily primed polymerase chain reaction (AP-PCR) --- p.35 / Chapter 3.1.4 --- Mating type reaction --- p.40 / Chapter 3.2 --- Effect of calcium and manganese on the life cycle of the fungus --- p.40 / Chapter 3.2.1 --- Spore germination --- p.40 / Chapter 3.2.2 --- Vegetative growth --- p.44 / Chapter 3.2.3 --- Fruiting initiation in vitro --- p.58 / Chapter 3.2.4 --- Fruiting --- p.58 / Chapter 4. --- DISCUSSION --- p.96 / Chapter 4.1 --- Effects of calcium and manganese on spore germination --- p.96 / Chapter 4.2 --- Effects of calcium and manganese on vegetative growth --- p.97 / Chapter 4.2.1 --- Biomass study --- p.97 / Chapter 4.2.2 --- Glucose utilization --- p.99 / Chapter 4.2.3 --- Protein secretion --- p.99 / Chapter 4.2.4 --- Orthophosphate utilization --- p.102 / Chapter 4.2.5 --- Ammonia content study --- p.104 / Chapter 4.2.6 --- Metal content study --- p.106 / Chapter 4.3 --- Effects of calcium and manganese on fruiting initiation --- p.107 / Chapter 4.4 --- Effects of calcium and manganese on fruiting --- p.107 / Chapter 4.4.1 --- Fruiting yield (biological efficiency) --- p.109 / Chapter 4.4.2 --- Metal content in fruitbodies --- p.109 / Chapter 4.4.3 --- "Carbon, hydrogen, nitrogen and sulfur contents in fruitbodies" --- p.111 / Chapter 4.4.3 --- Amino acid content in fruitbodies --- p.114 / Chapter 4.5 --- Response of different stages towards metals --- p.115 / Chapter 5. --- CONCLUSION --- p.116 / Chapter 6. --- REFERENCES --- p.117 / Chapter 7. --- APPENDIX --- p.126 / Chapter 7.1 --- Preparation of reagents for determination of orthophosphate content --- p.126 / Chapter 7.1.1 --- Stock standard 100.0 mg P/L --- p.126 / Chapter 7.1.2 --- Working stock standard solution 10.0 mg P/L --- p.126 / Chapter 7.1.3 --- Stock ammonium molybdate solution --- p.126 / Chapter 7.1.4 --- Stock antimony potassium tartrate solution --- p.126 / Chapter 7.1.5 --- Molybdate color reagent --- p.126 / Chapter 7.1.6 --- Ascorbic acid reducing solution --- p.127 / Chapter 7.1.7 --- Sodium hydroxide-EDTA rinse --- p.127 / Chapter 7.2 --- Preparation of reagents for determination of ammonia content --- p.127 / Chapter 7.2.1 --- Stock standard 100.0 mgN/L as NH3 in 2 M KC1 --- p.127 / Chapter 7.2.2 --- Working standards --- p.127 / Chapter 7.2.3 --- Potassium chloride and standards diluent --- p.127 / Chapter 7.2.4 --- EDTA solution --- p.127 / Chapter 7.2.5 --- Buffer --- p.127 / Chapter 7.2.6 --- Salicylate-nitroprusside color reagent recipe --- p.128 / Chapter 7.2.7 --- Hypochlorite reagent --- p.128

by Shi Yuling. / Thesis (Ph.D.)--Chinese University of Hong Kong, 2001. / Includes bibliographical references (p. 159-184). / Electronic reproduction. Hong Kong : Chinese University of Hong Kong, [2012] System requirements: Adobe Acrobat Reader. Available via World Wide Web. / Electronic reproduction. Ann Arbor, MI : ProQuest Information and Learning Company, [200-] System requirements: Adobe Acrobat Reader. Available via World Wide Web. / Mode of access: World Wide Web. / Abstracts in English and Chinese.

by Jiong Zhao. / Thesis (Ph.D.)--Chinese University of Hong Kong, 1994. / Includes bibliographical references (leaves 197-217). / Acknowledgments --- p.III / Abstract --- p.IX / Abbreviations --- p.XI / Chapter Chapter 1. --- General Introduction --- p.1 / Chapter 1.1 --- What is a mushroom? --- p.1 / Chapter 1.2 --- Mushroom Genetics: its development and prospective --- p.1 / Chapter 1.2.1 --- Genome karyotype by pulsed field gel electrophoresis analysis --- p.2 / Chapter 1.2.2 --- Mitochondrial Genetics --- p.4 / Chapter 1.2.3 --- Mating type genes --- p.5 / Chapter 1.2.4 --- Transformation --- p.7 / Chapter 1.2.5 --- Parasexual processes --- p.8 / Chapter 1.2.6 --- Mushroom breeding --- p.11 / Chapter Chapter 2. --- Literature review: Protoplast fusion in fungi --- p.14 / Chapter 2.1 --- Introduction --- p.14 / Chapter 2.2 --- Protoplast fusion in yeasts --- p.14 / Chapter 2.2.1 --- Intraspecific fusion --- p.14 / Chapter 2.2.2 --- Interspecific fusion --- p.15 / Chapter 2.2.3 --- Intergeneric fusion --- p.16 / Chapter 2.3 --- Protoplast fusion in some Filamentous fungi --- p.17 / Chapter 2.3.1 --- Aspergillus --- p.17 / Chapter 2.3.2 --- Fusarium --- p.18 / Chapter 2.3.3 --- Tricoderma --- p.19 / Chapter 2.4 --- Protoplast fusion in strains --- p.21 / Chapter 2.4.1 --- Protoplast isolation and regeneration --- p.21 / Chapter 2.4.2 --- Intraspecific fusion in mushroom species --- p.24 / Chapter 2.4.3 --- Interspecific fusion in mushroom species --- p.24 / Chapter 2.4.4 --- Intergeneric fusion in mushroom species --- p.26 / Chapter 2.4.5 --- Transfer of nuclei in mushroom species --- p.27 / Chapter 2.5 --- General conclusions about literatures --- p.27 / Chapter 2.5.1 --- Brief points about fungal protoplast fusion --- p.27 / Chapter 2.5.2 --- Some arguements about fusion works in mushrooms strains --- p.31 / Chapter 2.5.2.1 --- Classification of parental strains --- p.31 / Chapter 2.5.2.2 --- Control experiments --- p.31 / Chapter 2.5.2.3 --- Indentification methods of hybrids --- p.32 / Chapter 2.6 --- General research ideas about experiments --- p.33 / Chapter Chapter 3 --- Protoplast isolation and regeneration in some mushroom species --- p.37 / Chapter 3.1 --- Introduction --- p.37 / Chapter 3.2 --- Materials and Methods --- p.38 / Chapter 3.2.1 --- Strains --- p.38 / Chapter 3.2.2 --- Media --- p.38 / Chapter 3.2.3 --- Protoplast release --- p.40 / Chapter 3.2.4 --- Protoplast regeneration --- p.41 / Chapter 3.3 --- Results and Discussion --- p.41 / Chapter 3.3.1 --- Effect of culture age --- p.41 / Chapter 3.3.2 --- Effect of lytic enzyme --- p.42 / Chapter 3.3.3 --- Effect of concentration of mycelium --- p.45 / Chapter 3.3.4 --- Effect of filter system --- p.46 / Chapter 3.3.5 --- Effect of different regeneration protocols --- p.48 / Chapter 3.3.6 --- Effect of soluable starch --- p.49 / Chapter 3.3.7 --- Effect of PEG on the regeneration frequency --- p.50 / Chapter 3.4 --- Conclusions --- p.53 / Chapter Chapter 4 --- Monokaryotization by protoplasting technique in some heterothallic mushroom species --- p.54 / Chapter 4.1 --- Introduction --- p.54 / Chapter 4.2 --- Materials and Methods --- p.55 / Chapter 4.2.1 --- Strains and media --- p.55 / Chapter 4.2.2 --- Production of neo-monokaryons by protoplast technique --- p.55 / Chapter 4.2.3 --- Identification of mating types in protoplasted monokaryons --- p.57 / Chapter 4.3 --- Results / Chapter 4.3.1 --- Formation of neo-monokaryons --- p.57 / Chapter 4.3.2 --- Monokaryotization in different strains --- p.60 / Chapter 4.3.3 --- Comparison of parental and protoplasted monokaryons --- p.60 / Chapter 4.3.4 --- Comparison of regeneration rate of parental monokaryons --- p.62 / Chapter 4.4 --- Discussion / Chapter 4.4.1 --- Differences of regeneration time in monokaryons and dikaryons --- p.64 / Chapter 4.4.2 --- Genetic differences between parental and neo-monokaryons --- p.64 / Chapter 4.4.3 --- Mechanism for the production of neo-monokaryons --- p.65 / Chapter 4.4.4 --- Advantages of protoplasting technique in mushroom breeding --- p.65 / Chapter 4.4.5 --- Protoplasting technique in the identification of fusion hybrids --- p.67 / Chapter 4.5 --- Couclusions --- p.68 / Chapter Chapter 5 --- Intraspecific hybridization in Coprinus cinereus and Schizophyllum commune by PEG-induced protoplast fusion and electrofusion --- p.69 / Chapter 5.1 --- Introduction --- p.69 / Chapter 5.2 --- Materials and Methods / Chapter 5.2.1 --- Strains and Media --- p.70 / Chapter 5.2.2 --- Fusogen --- p.70 / Chapter 5.2.3 --- Inactivation chemicals --- p.71 / Chapter 5.2.4 --- Inactivation of protoplasts --- p.71 / Chapter 5.2.5 --- PEG induced protoplast fusion --- p.72 / Chapter 5.2.6 --- Electrofusion --- p.72 / Chapter 5.2.7 --- Investigation of protoplast fusion yield and fusion frequency --- p.73 / Chapter 5.2.8 --- Comparison of mycelium growth rate --- p.73 / Chapter 5.2.9 --- Fruiting test --- p.74 / Chapter 5.3 --- Results / Chapter 5.3.1 --- Inactivation by IA and DP --- p.76 / Chapter 5.3.2 --- Effect of different fusogens on fusion frequency --- p.79 / Chapter 5.3.3 --- Effect of different fusion protocols on fusion frequency --- p.79 / Chapter 5.3.4 --- Optimization of electrofusion --- p.80 / Chapter 5.3.5 --- Fusion frequency resulted by PEG and electrofusion --- p.83 / Chapter 5.3.6 --- Comparison of colony diameters and fruiting time --- p.84 / Chapter 5.4 --- Discussion / Chapter 5.4.1 --- Inactivation of protoplasts by biochemical inhibitors --- p.85 / Chapter 5.4.2 --- Optimization of PEG induced fusion --- p.86 / Chapter 5.4.3 --- Optimization of electrofusion --- p.86 / Chapter 5.4.4 --- Identification of fusion heterokaryons --- p.87 / Chapter 5.4.5 --- Comparison of PEG and electrofusion --- p.89 / Chapter 5.4.2 --- Effect of mitochondria --- p.90 / Chapter 5.5 --- Couclusions --- p.91 / Chapter Chapter 6 --- Interspecific hybridization between Volvariella volvacea and Volvariella bomhycina by protoplast fusion --- p.92 / Chapter 6.1 --- Introduction --- p.92 / Chapter 6.2 --- Materials and Methods / Chapter 6.2.1 --- Strains and Media --- p.93 / Chapter 6.2.2 --- Protoplast production and regeneration --- p.94 / Chapter 6.2.3 --- Inactivation of protoplasts --- p.94 / Chapter 6.2.4 --- Protoplast fusion --- p.94 / Chapter 6.2.5 --- Selection of fusion products --- p.95 / Chapter 6.2.6 --- Analyses of progeny --- p.95 / Chapter 6.2.7 --- Identification of fusants by protoplasting technique --- p.96 / Chapter 6.2.8 --- Nuclear DNA contents in parents and hybrids --- p.96 / Chapter 6.2.9 --- Genomic DNA amplification by arbitraly primers --- p.96 / Chapter 6.2.10 --- Amplification by nuclear and mitochondrial rDNA --- p.97 / Chapter 6.2.11 --- Fruiting test --- p.97 / Chapter 6.3 --- Results / Chapter 6.3.1 --- Inactivation of Vb10 protoplasts --- p.98 / Chapter 6.3.2 --- Low temperature effect on Vv34 --- p.100 / Chapter 6.3.3 --- Selection of fusants --- p.100 / Chapter 6.3.4 --- Analyses of progeny --- p.106 / Chapter 6.3.5 --- Identification by protoplasting technique --- p.108 / Chapter 6.3.6 --- Nuclear DNA contents in parents and hybrids --- p.110 / Chapter 6.3.7 --- Arbitraly primer amplified PCR fingerprinting --- p.113 / Chapter 6.3.8 --- rDNA PCR results --- p.119 / Chapter 6.3.9 --- Interspecific variations / Chapter 6.3.10 --- Genome analysis of hybrids by pulse field gel electrophoresis / Chapter 6.3.11 --- Fruiting test / Chapter 6.4 --- Discussion / Chapter 6.4.1 --- Strain choice --- p.125 / Chapter 6.4.2 --- Low temperature strains --- p.125 / Chapter 6.4.3 --- Nuclear DNA content --- p.125 / Chapter 6.4.4 --- AP-PCR and RAPDs markers --- p.126 / Chapter 6.4.5 --- Interspecific fusion in Volvariella --- p.126 / Chapter 6.5 --- Couclusions --- p.130 / Chapter Chapter 7 --- Intergeneric hybridization between Schizophyllum commune and Pleurotus florida by protoplast fusion --- p.131 / Chapter 7.1 --- Introduction --- p.131 / Chapter 7.2 --- Materials and Methods / Chapter 7.2.1 --- Strains and Media --- p.132 / Chapter 7.2.2 --- Protoplast fusion --- p.133 / Chapter 7.2.3 --- Analyses of progeny --- p.134 / Chapter 7.2.4 --- Phylogenetic analysis --- p.135 / Chapter 7.2.5 --- Fruiting test --- p.135 / Chapter 7.3 --- Results / Chapter 7.3.1 --- Selection of fusion products --- p.135 / Chapter 7.3.2 --- Analyses of fusion progeny --- p.139 / Chapter 7.3.3 --- Identification by protoplasting technique --- p.143 / Chapter 7.3.4 --- Determination of nuclear DNA contents --- p.145 / Chapter 7.3.5 --- rDNA PCR analysis in fusion --- p.148 / Chapter 7.3.6 --- Identification of hybrids by AP-PCR and RAPDs markers --- p.151 / Chapter 7.3.7 --- Phylogenetic analysis --- p.162 / Chapter 7.3.8 --- Fruiting test --- p.164 / Chapter 7.4 --- Discussion --- p.165 / Chapter 7.5 --- Couclusions --- p.169 / Chapter Chapter 8 --- Protoplast fusion in shiitake and other species --- p.171 / Chapter 8.1 --- Introduction --- p.172 / Chapter 8.2 --- Materials and Methods --- p.172 / Chapter 8.3 --- Results and Discussion --- p.173 / Chapter 8.4 --- Couclusion --- p.179 / Chapter Chapter 9. --- General discussion and conclusions --- p.180 / Appendix 1. Determination of ploidy in some mushrooms --- p.187 / Appendix 2. Genomic DNA Isolation --- p.188 / Appendix 3. Arbitrary primer polymerase chain reaction --- p.190 / Appendix 4. rDNA PCR Amplification conditions --- p.193 / Appendix 5. Pulsed Field Gel Electrophoresis --- p.195 / Appendix 6. Genetic distance analysis in hybrids and their parents --- p.196 / References --- p.197

Five novel lectin isoforms, Volvariella volvacea (VV) lectins, designated VVA, VVB, VVC, VVD & VVE, were isolated and purified from the fruiting bodies of an edible mushroom, Volvariella volvacea , by ion-exchange chromatographies in a FPLC system. Their molecular masses are very close, as measured by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF/MS); they are 12740, 12737, 12709, 12708 & 12707 Da for VVA, VVB, VVC, VVD & VVE, respectively, but the pI values between VVA and the others show distinct differences; the pI value of VVA is around 6.7 and the others are much closer to each other (higher than pI 9.3). Their sugar-binding specificities are thyroglobulin, N-acetylneuramic acid and galacturonic acid. The mitogenic activities of VVA and VVE with distinct pI values were measured using [methyl -3H]thymidine (3H-TdR) incorporation assays, nucleic acid sequence by rapid amplification of cDNA ends analysis, amino acid sequencing and molecular masses by MALDI-TOF/MS and gel electrophoresis, respectively. / VVA and VVE share 98.2% amino acid sequence similarities. Both VVA and VVE are potent mitogens toward mouse CD3+ & CD4 + T-cells, which were mediated through a calcium-dependent activation signaling pathway (Sze et al., 2004). VVA is slightly more effective than VVE in the induction of T cell activation and proliferation, as demonstrated by 3H-TdR incorporation assays, cell flow cytometry for calcium ion mobilization, immunoblotting blot analysis for tyrosine phosphorylation of Lck proteins and Lck shift (p60lck protein), and two dimensional gel electrophoresis for up-regulated proteins. The gene encoding VV lectin was cloned and characterized. The recombinant protein possessed hemagglutinating activity and mitogenic activity, as demonstrated by hemagglutination assays and 3H-TdR incorporation assays respectively. The endoproteinase Arg-C-digested VVA retained the mitogenic activity but lost the hemagglutinating activity, indicating that the mitogenic activity of VVA is not only dependent on the dimerization and tertiary structure of the protein (Paaventhan et al., 2003; Lin et al., 1997), but also on the primary structure of unique amino acid sequences. These endoproteinase fragments have also been used for study of structure-function relationship. / Sze Cho Wing. / "July 2004." / Adviser: Ken W. K. Liu. / Source: Dissertation Abstracts International, Volume: 67-01, Section: B, page: 0171. / Thesis (Ph.D.)--Chinese University of Hong Kong, 2004. / Includes bibliographical references (p. 156-189). / Electronic reproduction. Hong Kong : Chinese University of Hong Kong, [2012] System requirements: Adobe Acrobat Reader. Available via World Wide Web. / Electronic reproduction. [Ann Arbor, MI] : ProQuest Information and Learning, [200-] System requirements: Adobe Acrobat Reader. Available via World Wide Web. / Abstracts in English and Chinese. / School code: 1307.

by Lee Man Yi. / Thesis (M.Phil.)--Chinese University of Hong Kong, 1998. / Includes bibliographical references (leaves 125-137). / Abstract also in Chinese. / THESIS COMMITTEE --- p.i / ACKNOWLEDGEMENTS --- p.ii / ABSTRACT --- p.iii / ABSTRACT (Chinese version) --- p.v / TABLE OF CONTENTS --- p.vi / LIST OF TABLES --- p.xi / LIST OF FIGURES --- p.xv / LIST OF ABBREVIATIONS --- p.xvii / Chapter CHAPTER ONE: --- INTRODUCTION --- p.1 / Chapter 1.1 --- Background of mushrooms --- p.1 / Chapter 1.1.1 --- Cultivated mushrooms --- p.1 / Chapter 1.1.1.1 --- Volvariella volvacea --- p.3 / Chapter 1.1.1.2 --- Pleurotus sajor-caju --- p.4 / Chapter 1.1.1.3 --- Pleurotus tuber-regium --- p.5 / Chapter 1.1.2 --- Chemical composition and nutritional value --- p.6 / Chapter 1.1.3 --- Composition and structure of fungal cell wall --- p.9 / Chapter 1.1.4 --- Medicinal attributes of β-glucan in mushrooms --- p.10 / Chapter 1.1.5 --- Structure and antitumor activity β-glucan --- p.11 / Chapter 1.2 --- Dietary fiber --- p.14 / Chapter 1.2.1 --- Composition of dietary fiber --- p.14 / Chapter 1.2.2 --- Preparation of dietary fiber --- p.18 / Chapter 1.3 --- Structural analysis of polysaccharides --- p.19 / Chapter 1.3.1 --- Isolation of polysaccharides --- p.19 / Chapter 1.3.2 --- Methylation analysis --- p.20 / Chapter CHAPTER TWO : --- MATERIALS AND METHODS --- p.22 / Chapter 2.1 --- Sources and preparation of mushroom samples --- p.22 / Chapter 2.1.1 --- V. volvacea --- p.22 / Chapter 2.1.2 --- P. sajor-caju --- p.22 / Chapter 2.1.2.1 --- Fungal strain --- p.22 / Chapter 2.1.2.2 --- Production of spawn --- p.22 / Chapter 2.1.2.3 --- Production of fruiting bodies --- p.23 / Chapter 2.1.3 --- p. tuber-regium --- p.23 / Chapter 2.2 --- Analysis of mushroom composition --- p.24 / Chapter 2.2.1 --- Moisture content --- p.24 / Chapter 2.2.2 --- Starch content --- p.24 / Chapter 2.2.2.1 --- Total glucose --- p.24 / Chapter 2.2.2.2 --- Free glucose --- p.25 / Chapter 2.2.2.3 --- Measurement of glucose content --- p.25 / Chapter 2.2.2.4 --- Total starch content --- p.25 / Chapter 2.2.3 --- Crude protein content --- p.26 / Chapter 2.2.4 --- Amino acid analysis --- p.27 / Chapter 2.3 --- Preparation of mushroom fiber material --- p.28 / Chapter 2.3.1 --- Enzymatic method --- p.28 / Chapter 2.3.1.1 --- Total dietary fiber (TDF) --- p.28 / Chapter 2.3.1.2 --- Insoluble dietary fiber (IDF) and soluble dietary fiber (SDF) --- p.29 / Chapter 2.3.2 --- Chemical method --- p.29 / Chapter 2.3.2.1 --- Cell wall material --- p.29 / Chapter 2.4 --- Chemical composition of mushroom fiber material --- p.31 / Chapter 2.4.1 --- Monosaccharide composition of non-starch polysaccharides (NSP) --- p.31 / Chapter 2.4.1.1 --- Acid depolymerisation --- p.31 / Chapter 2.4.1.2 --- Neutral sugar derivatization --- p.31 / Chapter 2.4.1.3 --- Determination of neutral sugars by gas chromatography (GC) --- p.32 / Chapter 2.4.1.4 --- Uronic acid content --- p.32 / Chapter 2.4.2 --- Resistant starch content --- p.33 / Chapter 2.4.3 --- Residual protein content --- p.34 / Chapter 2.5 --- Fractionation of mushroom fiber material --- p.34 / Chapter 2.5.1 --- Solvent extraction --- p.34 / Chapter 2.5.2 --- Anion-exchange chromatography --- p.35 / Chapter 2.5.3 --- Gel permeation chromatography --- p.36 / Chapter 2.6 --- Structural analysis of mushroom fiber material --- p.37 / Chapter 2.6.1 --- Linkage analysis by methylation --- p.37 / Chapter 2.6.1.1 --- Preparation of methylsufinyl carbanion (Dimsyl) --- p.37 / Chapter 2.6.1.2 --- Preparation and dissolution of sample --- p.37 / Chapter 2.6.1.3 --- Methylation --- p.38 / Chapter 2.6.1.4 --- Hydrolysis --- p.38 / Chapter 2.6.1.5 --- Reduction and acetylation --- p.39 / Chapter 2.6.1.6 --- Determination of partially methylated alditol acetate (PMAA) by gas chromatograph-mass spectrometry (GC-MS) --- p.39 / Chapter 2.6.2 --- Fourier-transform infrared (FTIR) spectroscopy --- p.40 / Chapter CHAPTER THREE : --- RESULTS AND DISCUSSION --- p.41 / Chapter 3.1 --- Chemical composition of mushrooms --- p.41 / Chapter 3.1.1 --- Moisture content --- p.41 / Chapter 3.1.2 --- Carbohydrate content --- p.41 / Chapter 3.1.3 --- Protein content --- p.44 / Chapter 3.1.4 --- Amino acid profile --- p.44 / Chapter 3.1.5 --- Dietary fiber content --- p.48 / Chapter 3.1.6 --- Cell wall material --- p.53 / Chapter 3.1.7 --- Comparison of the yield and composition of TDF and CWM --- p.55 / Chapter 3.1.8 --- "Monosaccharide composition of the dietary fiber (TDF, IDF and SDF) and cell wall material (CWM)" --- p.57 / Chapter 3.2 --- Fractionation of TDF and CWM --- p.69 / Chapter 3.2.1 --- Solvent extraction --- p.69 / Chapter 3.2.2 --- Monosaccharide composition of solvent fractionated TDF and CWM --- p.71 / Chapter 3.2.3 --- Anion-exchange chromatography --- p.78 / Chapter 3.2.4 --- Gel permeation chromatography --- p.82 / Chapter 3.2.5 --- Monosaccharide composition of fractionated fiber material by anion-exchange chromatography --- p.84 / Chapter 3.3 --- Structural analysis --- p.86 / Chapter 3.3.1 --- Partially methylated alditol acetate (PMAA) --- p.86 / Chapter 3.3.1.1 --- Alkali-extracted water-soluble fractions of V. volvacea fiber material --- p.95 / Chapter 3.3.1.2 --- Alkali-extracted water-soluble fractions of P. sajor-caju fiber material --- p.99 / Chapter 3.3.1.3 --- Alkali-extracted water-soluble fractions of P. tuber-regium fiber material --- p.102 / Chapter 3.3.1.4 --- Alkali-extracted water-insoluble fractions of the mushroom fiber material --- p.106 / Chapter 3.3.1.5 --- Alkali- and acid- resistant fractions of the mushroom fiber material --- p.109 / Chapter 3.3.2 --- Infrared spectroscopy --- p.112 / Chapter 3.4 --- "β (l→3), (→4) glucan" --- p.119 / Chapter CHAPTER FOUR : --- CONCLUSION --- p.121 / REFERENCES --- p.125 / RELATED PUBLICATIONS --- p.137

Contents of mercury were determined using AAS method (instrument AMA-254) in 109 fruiting body samples of 14 edible mushroom species. The mushrooms were collected from a forest of a historical area of silver mining. The highest mercury accumulation was observed in samples of Boletus aestivalis, Maccrolepiota procera and Boletus edulis. Mercury content was highly comparable with concentrations observed in unpolluted sites.

Made available in DSpace on 2014-06-11T19:31:34Z (GMT). No. of bitstreams: 0 Previous issue date: 2007-05-24Bitstream added on 2014-06-13T20:41:59Z : No. of bitstreams: 1 andrade_mcn_dr_botfca.pdf: 1132419 bytes, checksum: 28616e10ef21df6298a36b3b132aeeb9 (MD5) / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) / Mycelium growth, production and bromatologicals characteristics of shiitake in function of lineages and chemical and physical properties of eucalyptus clones and species were evaluated. In Experiment 1, mycelium growth of two Lentinula edodes (Berk.) Pegler (LE-95/01 and LE-96/18) species in culture mediums prepared with sawdust extract from seven species (E. saligna, E. grandis, E. urophylla, E. camaldulensis, E. citriodora, E. paniculata e E. pellita) and three eucalyptus clones (hybrid E. grandis x E. urophylla) was analyzed. The experimental design was totally randomized, in 2x10 factorial design, totalizing 20 treatments with 10 repetitions, being that each repetition corresponded to one Petri dish. In Experiment 2, mycelium growth of eight L. edodes lineages (LE-96/17, LE-95/02, LE-95/07, LE-98/55, LE-96/18, LE-95/01, LE-96/13 and LE-98/47) in culture mediums prepared with sawdust extract from Eucalyptus spp was evaluated. The experimental design was totally randomized, with 8 treatments and 8 repetitions, being that each repetition corresponded to one Petri dish. In Experiment 3, production and bromatological characterization of two Lentinula edodes lineages cultivated in seven species and three clones of eucalyptus was evaluated. The experimental design was totally randomized, in 2x10 factorial design, totalizing 20 treatments with 40 repetitions, being that each repetition corresponded to one log. In Experiment 4, physical and chemical properties of seven species and three clones of eucalyptus before and after the cultivation of two L. edodes lineages was evaluated. The experimental design was totally randomized, in 2x10 factorial design, totalizing 20 treatments with 9 repetitions, being that each repetition corresponded to one log. The culture medium that provided highest averages of mycelium growth of L. edodes lineages LE-95/01 and LE-96/18 was the one with... (Complete abstract click electronic access below)