摘要
以新疆阿魏菇为材料,研究菌龄、酶解时间、酶解液对阿魏菇菌丝原生质体产量的影响,同时还研究了不同渗透压稳定剂对原生质体再生的影响。结果显示,在0.6 mol/L KCl稳渗剂条件下,菌龄为8 d阿魏菇菌丝体(0.1 g)在0.8 mL混合酶解液中(1.5%离析酶+0.5%纤维素酶+2%溶菌酶)制备原生质体,35℃酶解3 h获得原生质体达5×106个/mL。原生质体再生结果显示,在0.8 mol/L蔗糖稳渗剂下,原生质体再生时间为16 d,其再生率可达0.6%。该文通过对阿魏菇原生质体分离和再生条件的研究,旨在从细胞水平上探索一条食用菌育种新途径,为发展和完善食用菌新菌株选育提供理论依据和技术借鉴。
This paper focused on the preparation and regeneration of P.ferulaeLenzi protoplast.The 0.1 g mycelium was added into 0.8 mL enzyme solution containing 1.5 % segregation enzyme,0.5 % cellulase enzyme,2 % lysozyme and 0.6 mol/L KCl as osmotic stabitizer,which had been cultured in liquid PDA medium for 8 days.These mycelium was treated 3 h under 35 ℃ and the number of protoplast reached to 5×106.The frequency of protoplast regeneration can reach up to 0.6 % by cultured on PDA medium for 16 d with 0.8 mol/L sucrose as osmotic stabitizer.The purport of this paper was to explore a new way to edible fungi breeding at cellular level and provide the theoretical basis and technical reference for the development and improvement of edible fungi breeding.
出处
《食品研究与开发》
CAS
北大核心
2012年第3期152-155,共4页
Food Research and Development
基金
国家自然科学基金项目(No.30960044)
关键词
食用菌
原生质体
再生
渗透压稳定剂
edible fungi
protoplast
regeneration
osmotic stabilizer
