| 姬松茸原生质体的制备与分离 |
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| 引用本文： | 陆利霞,谷文英,丁霄霖.姬松茸原生质体的制备与分离[J].中国食用菌,2002,21(5):5-7. |
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| 作者姓名： | 陆利霞 谷文英 丁霄霖 |
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| 作者单位： | 江南大学食品学院,江苏,无锡,214036 |
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| 摘 要： | 食用菌原生质体的制备与分离是进行食用菌菌种选育的新途径之一。本文通过探讨不同因素 :菌丝体、培养基、时间、稳定剂、酶的种类与浓度等对姬松茸原生质体制备的影响 ,确定了姬松茸原生质体制备条件为 :MC培养基、培养 6d菌丝体、 0 6mol/LKCl稳定剂、0 5 %溶壁酶和 2 %Novo2 34作用 3h。
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| 关 键 词： | 姬松茸 原生质体 制备 分离 |
An Optimized Method for the Protoplasts Production and Isolation from Agaricus blazei Murill |
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| LU li-xia,GU Wen-ying,DING Xiao-lin.An Optimized Method for the Protoplasts Production and Isolation from Agaricus blazei Murill[J].Edible Fungi of China,2002,21(5):5-7. |
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| Authors: | LU li-xia GU Wen-ying DING Xiao-lin |
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| Abstract: | The production and isolation of protoplasts from Agaricus blazei murill were examined.Composition of so lid and liquid medium for cultivation,culture aging of mycelium,osmotic stabilizer,and the combination of enzymes had important effects on the production of protoplasts.Then the optimized conditions were mycelium cultured for six days on MC medium,0 6MKCl osmotic stabilizer,0 5% lywallzyme and 2% novozyme 234 for three hours. |
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| Keywords: | Agaricus blazei murill Protoplasts production Isolation |
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