摘要
浓香乳菇[Lactarius camphoratus(Bull.)Fr.]香气浓郁、抗菌性强,是理想的食品风味剂和天然香料源,但难以人工栽培。本文探索了适于浓香乳菇原生质体制备及再生的实验系统,但从随机挑选的120个再生株中未检测到单核体。研究表明,部分再生株的菌落形态及生长速度与亲株明显不同,且与亲株呈三种类型的拮抗反应,但再生株与亲株的酯酶同工酶及蛋白质电泳图谱完全一致。针对浓香乳菇再生株的多种特性,提出了几种可能的变异机理,并对原生质体单核化的可行性作了分析。
Lactarius camphoratus, with both rich perfume and strong antibacterial characteristics, is a kind of ideal edible mushroom to be used as food additive and natural spice, but it is difficult to be artificially cultivated. And an efficient experiment system for the preparation and regeneration of protoplasts of L . camphoratus was explored in our study. It was found in our research that not a single monokaryolic hypha was got from 120 regenerative slrains. And it was also showed in our study that the colonial morphology and the mycelial growth characteristics of a few of regenerative slrains were significantly different from that of their parental strain, and that three types of antagnistic reaction were found in our test, but there were no differences in the electrophoretogram of esterase isozyme and protein between the regenerative strains and their parental strain of L. camphoratus. While several possible reasons for the variation of regenerative strains were presented and the possibility for the separation of regenerative monokaryon strain of protoplast using protoplast technique was also analyzed in this paper.
出处
《食用菌学报》
1999年第2期10-14,共5页
Acta Edulis Fungi
关键词
浓香乳菇
原生质体
再生株
变异性
Lactarius camphoratus
Protoplasl
Regenerative strain
Variation
