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The cultural characteristics of Morchella esculenta mycelium were investigated in potato dextrose agar, malt extract agar and complete medium yeast plates prepared with casein (cas), Casamino Acids (caa), peptone (p) and sodium nitrate (NaNO3). Aerial and vegetative mycelium types were determined in the agar media with cas, caa and p. | Turk J Biol 24 (2000) 783–794 © TÜBİTAK Cultural Characteristics of Morchella esculenta Mycelium on Some Nutrients* Perihan GÜLER Hacettepe University, Faculty of Science, Department of Biology, Beytepe, Ankara-TURKEY Oğuz ARKAN Ege University, Bergama Higher Professional School, Bergama, İzmir-TURKEY Received: 06.05.1999 Abstract: The cultural characteristics of Morchella esculenta mycelium were investigated in potato dextrose agar, malt extract agar and complete medium yeast plates prepared with casein (cas), Casamino Acids (caa), peptone (p) and sodium nitrate (NaNO3). Aerial and vegetative mycelium types were determined in the agar media with cas, caa and p. The third colonial characteristic was observed in the agar media with NaNO3. In this media, a colonization increase in circular forms spreading from the centre to the edges was determined. Mycelium colonization periods were 20-24 days in agar media with NaNO3. Key Words: Cultural characteristics, Morchella esculenta, mycelia development, nutritious. Bazı Besleyiciler Üzerindeki Morchella esculenta Misellerinin Kültürel Özellikleri Özet: Kazein (cas), Kazamino asit (caa), pepton (p) ve sodyum nitrat (NaNO3) ilavesiyle hazırlanan patates dekstroz agar, malt ekstrakt agar, komplete medium yeast agar üzerinde geliştirilen Morchella esculenta misellerinin kültürel özellikleri incelendi. Cas, caa,p ilaveli besiyerlerinde hava ve vegetatif misel tipleri belirlendi. NaNO3 eklenen besiyerlerinde üçüncü bir koloni misel tipi belirlendi. Bu besiyerlerinde kolonizasyon merkezden kenarlara doğru dairesel gelişme göstererek arttı. NaNO3’lı besiyerlerinde misel kolonizasyon süresi 20-24 gündür. Anahtar Sözcükler: Kültürel özellikler, Morchella esculenta, misel gelişimi, besleyiciler. Introduction Morels (Morchella spp.) are some of the most desirable edible mushrooms known (1). There are numerous studies dealing with the spore germination, culture, cytology, morphology, anatomy and physiology of morels (2-9), but .
