室内培养发菜的营养条件和腐烂分析

目的]探索合适室内培养发菜的营养条件和菜腐烂的原因,有助于发菜培养技术的完善。方法]配制14种不同的营养液,在室内开放环境内培养发菜;通过对发菜表面粘附微生物的分离和培养,观察并统计菌落数。结果]培养21d出现发菜不同程度腐烂现象,其中发菜原产地土壤浸提液组、原产地羊粪浸提液组中发菜生物量的损失最少;发菜表面分离物培养后,有6～7个菌落,从外形看,初步分为两种;彻底除菌后的发菜藻丝体可放置(28℃)到14 d而不腐烂。结论]羊粪浸提液和发菜原产地土壤提取液有助于发菜生物量的维持;发菜腐烂与湿热条件下的表面微生物的生长密切相关;控制每1～2 d给水一次的供水节律有利于发菜生命力的维持。

Studies on Perishing of Nostoc flaglliforme in Artificial Culture

Objective]Perishing is a general phenomenon in the culture of Nostoc flaglliforme inside the room,thus leading to failure.It is valuable to probe the cultural condition and factors related to perishing.Method]14 kinds of medium are prepared and used to culture in rooms in order to get the surface microorganism attached to N.flaglliforme and culture so as to observe their number and pattern of colony.Result]During the period of 20 d,the sample perished to some degree,in which the loss from the group of original lixiviate solution from soil and local excrement of sheep was minimum in all the 15 groups(including one control group).About 6-7 colonies were obverted and the pattern of colony showed two kinds after extracts from N.flaglliforme were cultured.The N.flaglliforme could be kept fresh to 14 days at 28℃after the material was superficially sterilized absolutely.Conclusion]The local lixiviate solution from soil and the original excrement from sheep help to hold the weight of N.flaglliforme in cultural period.Its perishing was closely related to the growth of microorganism adhere to exterior silk body.It's beneficial to retain its vitality when the water was supplied one time every 1 or 2 days.