不同出菇处理方法对巨大口蘑菌丝体相关酶活性的影响

目的]明确不同出菇处理方法对巨大口蘑菌丝体相关酶活性的影响。方法]以巨大口蘑菌丝体为试验材料,研究几种不同出菇处理方法对其在不同时间内3种酶活性的影响。结果]能形成原基的3个处理组从菌丝恢复期到原基形成、现蕾阶段,酪氨酸酶活性相对比较稳定,不能形成原基的2个处理组酪氨酸酶先上升后下降,在第9天达到最大值,显著高于其他3个处理组,说明酪氨酸酶过高反而抑制了原基形成;蛋白酶、淀粉酶活性在原基形成前都得到有效的激活作用,酶活性显著高于不能形成原基的2个处理组。结论]试验结果为实现巨大口蘑从传统的袋子覆土栽培向瓶子无土栽培出菇的转变,了解巨大口蘑形成原基的相关机理提供了理论依据。

Effect of Different Mushroom Treatment Methods on Correlation Enzyme Activity of Giant Mushroom Mycelium

Objective] The aim was to clear effect of different mushroom treatment methods on correlation enzyme activity of giant mushroom mycelium. Method] The giant mushroom was taken as tested materials, and the effect of different mushroom treatment methods on activity of three kinds of enzymes of its mycelium was studied. Result] The tyrosinase activity of three treatments which could form primordium was rela-tively stable from the mycelial recovery period to primordium formation and budding stage;the tyrosinase activity of two treatments which could not form primordium firstly increased and then decreased, reached the maximum value on the 9th day, and was significantly higher than that of the other three treatments, which indicated that the higher tyrosinase could inhibit primordium formation.The activities of protease and amyl-ase could be activated effectively before primordium formation, and was significantly higher than that of the other two treatments which could not form primordium. Conclusion] The results provide theoretical basis for the transformation of giant mushroom from traditional bag soil-cov-er culture to bottle soilless culture and understanding the relevant mechanism of primordium formation of giant mushroom.