|Table of Contents|

Study on Properties of Auricularia heimuer Preserved inSterile Water for Long Time

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2023年12
Page:
116-121
Research Field:
Publishing date:

Info

Title:
Study on Properties of Auricularia heimuer Preserved inSterile Water for Long Time
Author(s):
JIAO Lihe; MA Yinpeng; WANG Fengli; ZHANG Piqi; DAI Xiaodong
(Institute of Microbiology，Heilongjiang Academy of Sciences，Harbin，Heilongjiang 150010)
Keywords:
Auricularia heimuer; strain preservation; inter-simple sequence repeat marker; esterase isoenzyme
PACS:
-
DOI:
10.11937/bfyy.20224093
Abstract:
Forty-four strains of Auricularia heimuer preserved in sterile water in 1994 and the same strains of Auricularia heimuer preserved at 4 ℃ in the same period were used as experimental materials.The effects of sterile water preservation methods on the traits of Auricularia heimuer were studied by growth state determination，ISSR (inter-simple sequence repeat) and esterase isozyme，in order to provide reference for the judgement of the sterile water preservation methods of Auricularia heimuer.The results showed that 44 strains of Auricularia heimuer were preserved in sterile water at room temperature for 28 years，36 strains remained active，and the reactivation rate reached 81.8%.After subculture，the mycelium returned to normal growth state and could produce ears normally.Compared with the strains preserved at 4 ℃，the esterase isozyme and ISSR of the same strain were generally consistent，individual strains had certain differences，and different strains reflected different.

References:

[1]WU F,YUAN Y,MALYSHEVA V,et al.Species clarification of the most important and cultivated Auricularia mushroom ‘Heimuer’:Evidence from morphological and molecular data[J].Phytotaxa,2014,186:241.[2]SEKARA A,KALISZ A,GRABOWSKA A,et al. Auricularia spp.-mushrooms as novel food and therapeutic agents-A review[J].Sydowia Horn,2015,67:1-10.[3]XU Y,SHEN M,CHEN Y,et al.Optimization of the polysaccharide hydrolysate from Auricularia auricula with antioxidant activity by response surface methodology[J].International Journal of Biological Macromolecules,2018,113:543-549.[4]张燕燕,刘新春,王雪,等.黑木耳营养成分及生物活性研究进展[J].南方农业,2018,12(29):130-134.[5]韩增华,张介弛,戴肖东,等.黑木耳液体菌丝球长期保藏菌种性状研究[J].食用菌,2007(1):21-22.[6]戴肖东,王玉江,张丕奇,等.木屑长期保藏食用菌菌种活性试验[J].黑龙江科学,2013(10):18-19.[7]戴肖东,张介弛,韩增华.麦粒长期保藏黑木耳菌种活性试验[J].食用菌,2007(4):24-25.[8]王立枫,许修宏,刘华晶.黑龙江地区野生黑木耳菌种的ISSR指纹分析[J].东北农业大学学报,2011,42(2):109-114.[9]韩增华,张丕奇,戴肖东,等.黑木耳亲本、单核、杂交菌株鉴定的研究[J].菌物研究,2009,7(2):99-103.[10] 张丕奇,韩增华,戴肖东,等.培养时间对黑木耳酯酶同工酶谱的影响[J].菌物研究,2008(2):106-109.[11] 潘春磊,王延锋,盛春鸽,等.黑木耳59个菌株的遗传多样性分析[J].中国食用菌,2022,41(1):17-22.[12] 周龙洋.野生大型真菌保藏方法的确立[D].南昌:江西农业大学,2013.

Memo

Memo:
-
Last Update: 2023-07-31