Biological Characteristics, Domestication and Cultivation of Wild Tyromyces kmetii

To develop and utilize the wild fungi resources in Tibet, a wild fungal specimen collected from Qiangna Town, Milin County, Tibet was isolated, purified, and characterized. Through morphological examination and ITS sequence analysis, the strain—designated as X21266—was identified as Tyromyces kmetii. The effects of different carbon sources, nitrogen sources, pH, and temperature on the mycelial growth of T. kmetii under solid-state culture conditions were investigated. In addition, research on domestication cultivation was conducted. The results showed that the optimal carbon source for T. kmetii was fructose, the preferred nitrogen source was beef powder, and the optimal pH and temperature were pH 5.0 and 25 °C, respectively. Domestication cultivation results showed a mycelial initiation time of 34 days; primordia formation occurred after 17 days in an environment with appropriate light and low-temperature stimulation; and during the fruiting stage, a temperature of 25–28 °C and humidity above 90% were maintained, with mature fructification forming after 16 days. This study provides fundamental experimental data for the subsequent development and utilization of T. kmetii.