Studies on Cultural Characters of the Pycnoporus cinnabarinus(Jacq. )Karst

The present paper deals withtheresults onthecultural characters of the P. cinnabarinus. 90 mm petri dishes,containing 20 mL of media, were used to study the effect of various media,temperature and pH value on P. cinnabarinus mycelial growth on media in thelaboratory. The results show that the rate of each isolate is different in the various media of the pH value and various temperature. The best growth of the fungus is on the PSA+2 and PSA,secondly on the beef broth malt extract agar,the worst growth on the wood dust agar. The temperatural ranges of the mycelial growth of the 4 isolates of P. cinnabarinus may liebetween 19～42℃, maximum 46℃,optimum temperature seems to be approximately at 35～42℃, lethal temperature 60℃ 4 h. It was found that the fungi were able to grow at therange of pH 2～13,optimum pH6.