Studies on the Nutrition of Morchella esculenta Fries

Abstract

Utilization of C compounds in order of decreasing availability: soluble starch, maltose, fructose, turanose, glucose, sucrose, raffinose, mannose, galactose, arabinose, cellobiose, trehalose, xylose. Others tested were utilized only slightly or not at all. Utilization of N compounds in order of decreasing availability: l-cysteine-HCl, dl-aspartic acid, l-asparagine, urea, sodium nitrite, ammonium tartrate, amm. nitrate, dl-alpha-alanine, amm. chloride, amm. sulfate, l-glutamic acid-HCl, sodium nitrate, dl-histidine-HCl, dl-leucine, l-ornithine, dl-valine, dl-methionine, dl-tryptophan. Others tested were either slightly utilized or inhibitory. The pH-growth curve had maxima at pH 6.93 and 8.3 with a min. at pH 7.45. This min. point has been interpreted as the iso-electric point of cell membranes. The results are discussed from the standpoint of the exptl. techniques required in a nutritional study and of the various general aspects of fungus physiology.