曾荣鉴; 马爱民
上海市农业科学院食用菌研究所; 上海市农业科学院食用菌研究所 112006; 112006
【中文摘要】 本文比较了不同酶浓度、渗透压稳定剂、酶解温度、酶解时间、酶解系统pH值和菌丝生理状况等因素对松口蘑菌丝原生质体分离的影响。实验结果表明,1克菌丝采用2％单一溶壁酶LYWALLZYME以0.6M甘露酵作渗透压稳定剂,pH6.5,30℃下酶解4小时,可得到107/ml原生质体。
【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.
【中文关键词】 松口蘑; 溶壁条件; 原生质体
【英文关键词】 Tricholoma matsutake condition of wall degradation protoplast
【文献出处】 中国食用菌,Edible Fungi of China,编辑部邮箱,1992年03期 【DOI】CNKI:SUN:ZSYJ.0.1992-03-006