|Table of Contents|

Effects of Subculture Times on the Viability of Auricularia heimuer Strains

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2024年12
Page:
115-121
Research Field:
Publishing date:

Info

Title:
Effects of Subculture Times on the Viability of Auricularia heimuer Strains
Author(s):
HE Yaowei1; HUANG Jing1; LI Peng1; LIU Zhongxuan1; XIANG Zhun1; TAN Jing2
(1.Guizhou Institute of Biology，Guizhou Academy of Sciences，Guiyang，Guizhou 550009；2.Qujing Academy of Agricultural Sciences，Qujing，Yunnan 655000)
Keywords:
Auricularia heimuer; subculture times; strain vitality; enzyme activity; agronomic traits
PACS:
S 646
DOI:
10.11937/bfyy.20234165
Abstract:
Taking Auricularia heimuer ‘Jixun-A8’ as the test material，it was subcultured to study the effect of subculture times on the mycelial growth characteristics，microscopic characteristics，extracellular enzyme activity，genetic variation and agronomic traits of the strain，in order to provide reference for the study of the correlation between strain degradation and subculture times.The results showed that the strain could maintain genetic stability within 15 generations；however，subculture would make the mycelia more slender and the branches fewer.The overall vitality was high in the F1-F7 interval，with a faster growth rate around the F7 generation，higher laccase，amylase and protease activities，thicker and denser hyphal tips，and more branches，which were positively correlated with the final agronomic traits.In production，to ensure the high vitality of Auricularia heimuer strains，the number of subcultures should be controlled within 3-6 times.

References:

［1］李玉.中国黑木耳［M］.长春:长春出版社,2001.［2］李红,张敏.不同培养料栽培黑木耳子实体的主要营养成分分析［J］.中国食用菌,2021,40(4):68-74.［3］EKISSI A C,KOUAME K B,NIABA K P V,et al.Physicochemical characterization of two species of wild edible mushrooms:Lentinus brunneofloccosus Pegler and Auricularia Auricularia Judae［J］.Food and Nutrition Sciences,2021,12(3):319-331.［4］李定金,段秋霞,段振华,等.黑木耳功能性成分及其干燥技术研究进展［J］.保鲜与加工,2020,20(6):233-237.［5］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.［6］李红,肖千明,刘娜,等.食用菌菌种退化原因分析及复壮方法的探讨［J］.辽宁农业科学,2010(5):53-55.［7］严培兰,高君辉,谭琦,等.黑木耳的抗霉能力、产量性状与不同胞外酶活的相关性［J］.食用菌学报,1999,6(1):5-8.［8］孟黎明,颜冰,张顺捷.代用料栽培黑木耳菌株退化原因与防止措施［J］.中国林副特产,2004(6):35.［9］李晓,孟秀秀,李寿建,等.黑木耳母种继代培养次数与菌种退化关系研究［J］.黑龙江农业科学,2015(4):138-139.［10］刘贵巧,米青荣,黄慧敏.平菇长速、长相与酯酶同工酶、可溶性蛋白含量关系的探究［J］.北方园艺,2010(8):194-196.［11］洪沛,舒黎黎,李天来,等.光环境对食用菌生长发育的影响［J］.食用菌学报,2021,28(4):108-115.［12］KABEL M A,JURAK E,MKEL M R,et al.Occurrence and function of enzymes for lignocellulose degradation in commercial Agaricus bisporus cultivation［J］.Applied Microbiology and Biotechnology,2017,101(11):4363-4369.［13］李利梅,朱国胜,黄万兵,等.红托竹荪母种菌丝生长特性及胞外酶活性［J］.食用菌学报,2018,25(3):30-35.［14］ZHU W,HU J,CHI J,et al.Label-free proteomics reveals the molecular mechanism of subculture induced strain degeneration and discovery of indicative index for degeneration in Pleurotus ostreatus［J］.Molecules,2020,25(21):4920.［15］钱可晴,成盼盼,范君佩,等.羊肚菌菌种继代培养代数与菌种退化关系［J］.菌物研究,2021,19(4):277-284.［16］王巧莉,孔梓璇,谭强飞,等.草菇组织分离继代中菌种退化对相关酶活力的影响［J］.食品与发酵工业,2021,47(8):1-5.［17］王毓婧,姚方杰,孙旭,等.转管继代对黑木耳菌种质量的影响［J］.吉林农业大学学报,2022,44(3):293-299.［18］张津京,陈明杰,冯志勇,等.芳香族化合物对斑玉蕈菌丝生物量、漆酶活性及其转录水平的影响［J］.菌物学报,2016,35(9):1130-1138.［19］崔驰浩,黄亮,王玉，等.真姬菇继代培养中的退化研究［J］.内蒙古农业大学学报(自然科学版)，2018，39(3)：60-66.［20］张丹,朱爱莲,赵静,等.采用木屑培养基传代的金针菇菌种稳定性［J］.食用菌学报,2018,25(2):29-34,167.［21］张金霞.木耳母种继代培养及其生长发育初探［J］.食用菌,1986,8(4):5-6.

Memo

Memo:
-
Last Update: 2024-07-11