红汁乳菇及人工合成菌根的形态结构特征

菌根性真菌子实体、担孢子、菌丝体的形态及与宿主植物形成的菌根的结构是鉴别菌根菌种类的重要特征。AGERER1]详细描述了Piceirhiza internicrassihyphis与挪威云杉(Picea abies)形成的菌根的显微特征,指出其菌丝套内层有厚壁菌丝,且其中一些菌丝呈平行生长。WANG等2,3]研究

Morphological and Structural Features of Lactarius hatsutake and L. hatsutakePinus massoniana Ectomycorrhiza

Morphological and structural characteristics of the fruit body, basidiospore and mycelium of artificially cultivated Lactarius hatsutake Tanaka and the ectomycorrhiza of L. hatsutakePinus massoniana were examined using light and scanning electron microscopy (SEM). Basidiospores were 5.87～6.40×7.04～7.62 μm, and had surface ridges 0.30～0.45 μm high and 0.39 μm wide; the widest space between two adjacent ridges was 2.0 μm. The ectomycorrhiza surface was covered with a layer of light-colored and compact hyphae that formed a mycelial mantle with an average thickness of 9.31 μm, and the average thickness of the Hartig net was 63.86 μm. The mantle had a reticulate structure with holes that were mostly rhomboid and occasionally irregular quadrangular in shape. The length of the net hole was 2.85 times the width which, in turn, was six times the width of the net ridge. The ratio of the hyphal diameter, mycelial mantle thickness, Hartig net thickness and ectomycorrhizal diameter was 1∶4.7∶31.9∶138.4. No clamp connections were seen between adjacent hypha cells of the fungal mycelium irrespective of whether the hyphal emanated from the ectomycorrhiza, or from slant or submerged cultures grown on artificial media.