|Table of Contents|

Biological Characteristics and Preservation Technology of Introduced Agaricus blazei Murrill Mycelium

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2023年11
Page:
113-122
Research Field:
Publishing date:

Info

Title:
Biological Characteristics and Preservation Technology of Introduced Agaricus blazei Murrill Mycelium
Author(s):
WAN ChengXIONG XueLI LeijiaWANG Ying
(Guizhou Insitute of Biology,Guiyang,Guizhou 550009)
Keywords:
Agricus blazei Murrillmyceliumbiological characteristicsstrain preservation
PACS:
-
DOI:
10.11937/bfyy.20224251
Abstract:
Eleven strains of Agaricus blazei with excellent performance inside and outside the province were introduced.According to the basic biological research methods,the effects of different medium,light,temperature and pH on the growth of mycelium were studied.Meanwhile,the research on the preservation technology of Agaricus blazei Murrill strain resources was carried out,in order to screen out the most suitable protective agent formula for Agaricus blazei Murrill preservation.The results showed that Agaricus blazei Murrill was suitable for growth on the medium containing wheat bran,the hyphae were suitable for dark conditions,the suitable temperature range was 25-32 ℃,and the suitable acid-base environment was between pH 6-7.Agaricus blazei Murrill mycelium was cylindrical,and the tip of the mycelium was arranged into radial and curly shapes,with less clamp connection and less dense distribution.The optimal formula of aqueous solution protective agent for Agaricus blazei preservation was 25% glycerol and 5% sucrose solution in a ratio of 1∶1.

References:

[1]岩出亥之助,伊滕均.奇跡の姬マツタケ[M].东京:地球社,1982.[2]水野卓,黄年来.姬松茸及药效[J].江苏食用菌,1994 (4):30-31.[3]程方慧,张瑞溪,付钰涓,等.姬松茸及其活性多糖药理作用研究进展[J].畜禽业,2021(1):5-7.[4]林戎斌,林陈强,张慧,等.姬松茸食药用价值研究进展[J].食用菌学报,2012(2):117-122.[5]黄大斌,李开本,陈体强.姬松茸生物学特性研究初报[J].中国食用菌,1994,13(2):12-15.[6]江枝和,朱丹,杨佩玉.姬松茸生物学特性研究[J].食用菌学报,1996,3(3):5-12.[7]陈胤.姬松茸菌种特性与液氮保藏研究[D].福州:福建农林大学,2014.[8]刘新锐,谢宝贵,邓优锦,等.一种姬松茸菌种液氮保藏方法[P].中国:CN104312920A,2015-01-28.[9]朱华玲,班立桐,黄亮,等.几种真姬菇菌种保藏方法的保藏效果对比[J].微生物学通报,2019(9):2353-2361.[10]魏奇.姬松茸多酚降血糖活性及其作用机制的研究[D].福州:福建农林大学,2020.[11]黄秀治,蔡衍山.姬松茸的生物学特性和栽培技术[J].浙江食用菌,1997(3):7-9.[12]王永庄,刘建华,班立桐,等.姬松茸的生物学特性及栽培技术要点[J].天津农林科技,1998(2):41-42.[13]刘娜,宋莹,张敏,等.香菇继代培养对菌丝特性和显微结构的影响[J].北方园艺,2022(3):118-124.[14]尹中杰.低温保存对姬松茸菌株碳氮利用能力和几种酶活性及同工酶谱的影响[D].延吉:延边大学,2016.[15]刘红,黄建军,许丽娟,等.谈食用菌菌种的保藏[J].现代农业科技,2008(18):122-123.[16]刘萍,姜晓坤.食用菌菌种的基本保藏方法[J].种子,2013,32(2):120-121.

Memo

Memo:
-
Last Update: 2023-07-27