Sclerotial structures of Morchella conica in agar media with different carbohydrates

Abstract

In this study, the effects of various carbon sources for Morchella conica sclerotium formations were investigated under in vitro conditions. The formations of sclerotial initials, which improved from hyphae of Morchella conica, were obtained by using different carbohydrates. Vegetative mycelia were developed very well in agar media, containing malt extract (MEA), wheat (WA), potato dextrose (PDA) and complete medium yeast extract (CYM), however, moderate development occurred in defined media, containing glucose, sucrose, maltose and starch. The carbohydrate concentrations were prepared as 0.0%, 0.25%, 0.50%, 0.75%, 1.00% and 1.25%. Whole wheat agar and potato dextrose agar media consisting of glucose, sucrose and 0.25%, 0.75% and 1.25% starch excluded, while other cultural environments supported sclerotial formations. Sclerotial structures were examined morphologically and anatomically. The pigmentation changed from yellow to orange and brown. Time sclerotial formation varied from 10 days up to 7 months. Pigmentation, structure and quantity of sclerotia were taken as morphological criteria. Anatomical properties of sclerotia were obtained on light microscopy and scanning electron microscopy. Generally, sclerotial cells were very thick and spherical.