# The Domestication and Cultivation of Pholiota adiposa and Its High-Temperature Adaptability: Enhancing the Utilization of Agricultural Residues and Grain Nutrition in Northeast China

## TL;DR

This study improves the cultivation of Pholiota adiposa mushrooms and enhances grain nutrition through fermentation, helping meet market demand and improve food quality.

## Contribution

The study explores stress adaptation mechanisms in Pholiota adiposa and demonstrates its potential to enhance grain nutrition through fermentation.

## Key findings

- Pholiota adiposa mycelium grows best with sucrose at 25°C, showing high productivity.
- At 35°C, antioxidant enzyme activities increased while cellulase activity decreased, indicating stress adaptation.
- Fermented grains showed higher protein, sugar, and antioxidant content compared to unfermented grains.

## Abstract

Pholiota adiposa is a macrofungi that is rich in nutrients and has a delicious taste. Eating more can improve human immunity and inhibit cancer. However, the P. adiposa yield is low and cannot meet market demand. Therefore, strain improvement was carried out by exploring the mechanism of stress adaptation in P. adiposa. In addition, fermentation of the four common grains by P. adiposa mycelia increased their nutrient content and improved their antioxidant capacity. The results revealed that the growth of the mycelium was greatest when sucrose was used as the carbon source at 25 °C. At 35 °C, the MDA content and cellulase enzyme activity of the mycelia decreased by 27.6% and 40.8%, respectively, from 2 to 4 days, and the SOD, CAT, and GR enzyme activities increased by 31.6%, 49.2%, and 1.2%, respectively. The fermentation results revealed that the soluble protein content, reducing sugar content, and DPPH free radical scavenging ability of the fermented grains were significantly greater than those of the unfermented grains. This study can be used to cultivate macrofungi with environmental adaptability and provides a basis for the utilization of biological waste and increased food nutrition.