曾榮鑒; 馬愛民
上海市農(nóng)業(yè)科學(xué)院食用菌研究所; 上海市農(nóng)業(yè)科學(xué)院食用菌研究所 112006; 112006

【中文摘要】 本文比較了不同酶濃度、滲透壓穩(wěn)定劑、酶解溫度、酶解時(shí)間、酶解系統(tǒng)pH值和菌絲生理狀況等因素對松口蘑菌絲原生質(zhì)體分離的影響。實(shí)驗(yàn)結(jié)果表明,1克菌絲采用2％單一溶壁酶LYWALLZYME以0.6M甘露酵作滲透壓穩(wěn)定劑,pH6.5,30℃下酶解4小時(shí),可得到107/ml原生質(zhì)體。

【英文摘要】 Protoplast is important material for the study of genetic and breeding of edible fungi. The effects of different osmotic stabilizer, pH, temperature, time, concentration of enzyme and mycelia age on the liberation of mycelia protoplasts of Tricholoma matsutake were studied. Preliminary experiments revealed that 107/ml protoplasts can be obtained at 30℃ from lg wet weight mycelia within 4 hourst using 2％ LYWALLZYMEt pH6.5, 0.6M mannitol as osmotic stabilizer.

【中文關(guān)鍵詞】 松口蘑; 溶壁條件; 原生質(zhì)體
【英文關(guān)鍵詞】 Tricholoma matsutake condition of wall degradation protoplast

【文獻(xiàn)出處】 中國食用菌,Edible Fungi of China,編輯部郵箱,1992年03期 【DOI】CNKI:SUN:ZSYJ.0.1992-03-006