摘要
以双灭活原生质体作为遗传标记,将高产的平菇与松乳菇进行融合杂交。采用菌落表型比较、拮抗试验、酯同工酶及全蛋白电泳图谱比对鉴定融合菌株,用比色法和重量法分别测定融合菌株与其亲本的4种酶的活力和生物量。试验结果表明:融合菌株形成了稳定的新遗传性酶谱;具有更强利用基质的能力,淀粉酶、羧甲基纤维素酶、漆酶活力分别为亲本松乳菇的377.32%,194.83%,149.64%,亲本平菇的539.27%,209.26%、195.24%,而木聚糖酶活力介于两亲本之间。融合菌株鲜干菌丝重高达亲本松乳菇的168.09%,149.92%,平菇的525.02%,253.79%。融合菌株R6可作为高产发酵生产菌丝体的起始菌株。
lactarius deliciosus is a rare edible fungus which grows in the wild with symbiosis and hard to cultivate. To build its high-yield mycelium strains instead of fruit body, fusion hybridization was carried out between Lactarius de-liciosus and Pleurotus ostreatus with high yield using double inactivated protoplasts as genetic markers. Fusion strains were identified by colony phenotype comparison, antagonistic experiment, ester isoenzyme and protein electrophoresis. Four enzyme activities and biomass from fusion strains ant their parents were determined by the colorimetric and gravi-metric methods respectively. The results show fusion strains form a stable new hereditary zymogram, have of greater degradation matrix because amylase, carboxymethyl cellulase, laccase activities from fusion strains are 377.32%, 194.83%, 149.64% of parent lactarius deliciosus, 539.27%, 209.26%, 195.24% of parent Pleurotus ostreatu respectively, and their xylanase activity is between the two parents. Fresh and dry mycelium weight from fusion strains even weigh up to 168.09%, 149.92% of parent lactarius deliciosus and 525.02%, 253.79% of parent Pleurotus ostreatus. Fusion strain R6 can be used as initial strain with high-yielding production of mycelium.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2014年第1期39-46,共8页
Journal of Chinese Institute Of Food Science and Technology
基金
南昌市重点实验室项目(2012-sys-04)
关键词
松乳菇
平菇
原生质体杂交
融合菌株
产酶和生长特性
Lactarius deliciosus
Pleurotus ostreatus
protoplast hybridization
fusion strains
characteristics of en-zyme and growth
