MYCELIUM DEVELOPMENT OF HELVELLA CRISPA (Scop.) Fr. ON DIFFERENT AGAR MEDIA

ABSTRACT: In this study, the development of mycelium of Helvella crispa (Scop.) Fr. which added the different concentration of glucose and lactose to potato dextrose agar and malt extract agar. For this; glucose and lactose have been added as 0.5, 1.5 and 2.5 % concentration to potato dextrose agar and malt extract agar separately. The radial growth speed, morphologic characterizations and pigmentation of mycelium were taken as criteria. The colonization period of mycelium in potato dextrose agar and malt extract agar was completed in 11 and 15 days approximately. Mycelium developed as dense at the potato dextrose agar medium with glucose (at the 0.5 and 1.5 % concentration) and developed very dense with glucose (at the 2.5 % concentration). But mycelium developed as dense at the malt extract agar medium with lactose (at the 0.5 and 1.5 % concentration) and developed very dense with lactose (at the 2.5 % concentration). The development of the mycelium was obtained as linear at the both two agar medium. Mycelium has formed yellowish-brown pigmentation.