Effects of Heat Stress and the Addition of Different Purines on the Synthesis of Eritadenine in Liquid Fermentation of Shiitake Culinary-Medicinal Mushroom, Lentinula edodes (Agaricomycetes).

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This work aimed to explore the effects of heat stress and the addition of different purines (adenine, guanine, xanthine, and hypoxanthine) on the synthesis of eritadenine in liquid fermentation of Lentinula edodes. The L. edodes biomass and eritadenine content were determined. The results showed that eritadenine mainly existed in the fermentation broth, and the synthesis of eritadenine might be partially coupled with L. edodes mycelium growth in this study. Heat stress inhibited mycelium growth and the synthesis of eritadenine. The addition of adenine had no effect on the synthesis of eritadenine. However, the addition of guanine and xanthine inhibited the synthesis of eritadenine. When subjected to hypoxanthine, a significant increase in eritadenine production was observed, which was 1.54 times that of the control group.