XU Yanjun,XIAO Jun,LI Changjun,et al.Effects of Different Formulating Medium on Agronomic Traits and Economic Indicators of Coriaria strains[J].Northern Horticulture,2020,44(10):133-137.[doi:10.11937/bfyy.20193946]
不同配方培养基对马桑菌菌株农艺性状及经济指标的影响
- Title:
- Effects of Different Formulating Medium on Agronomic Traits and Economic Indicators of Coriaria strains
- Keywords:
- Coriaria; medium; agronomic traits; total amino acids
- 文献标志码:
- A
- 摘要:
- 采用不同配方母种、原种、菌棒培养基栽培野生马桑菌，研究其菌丝生长、子实体农艺性状、产量和总氨基酸含量表现情况，以期为驯化开发马桑菌、创新利用野生菌物资源、实观香菇错季高效栽培提供参考依据。结果表明：母种培养基以配方3菌丝生长势强、生长速度快，与配方1差异显著；原种培养基中，菌丝体生长速度快慢顺序为配方4>配方3>配方2>配方1，配方4、配方3分别与配方1达显著差异；不同配方菌棒，以配方4马桑菌子实体性状、单菇鲜质量（7.17 g）和产量（301.1 g·（10棒）-1）表现较好。马桑菌对于马桑木屑有着明显的嗜好性，配方3、配方4单菇鲜质量分别与配方1达显著性差异，而与配方2差异不显著；配方3、配方4菌棒产量分别与配方1达极显著差异，而与配方2达显著差异。马桑菌子实体总氨基酸含量达7 326 mg·（100g）-1，药效氨基酸含量占77.6％，具有较好的开发利用价值。
- Abstract:
- Wild Coriaria strains was cultivated with different formulas of mother fungus,original fungus,and fungus culture medium to study the mycelial growth,agronomic traits,yield and total amino acid content of fruiting bodies.The results showed that the growth of mycelium in formula 3 was stronger and faster,which was significantly different from that of the formula 1.In the original culture medium,the growth speed of the mycelium was as follows,formula 4>formula 3>formula 2>formula 1,formula 4 and formula 3 were significantly different from formula 1 respectively.Different formulas sticks,the fruiting body,the fresh weight (7.17 g) and yield (301.1 g·(10 sticks)-1) of Coriaria strains in formula 4 were better.The Coriaria strains had obvious hobby for the Coriaria nepalensis wood chips,the fresh weight of the formula 3 and the formula 4 were significantly different from that of the formula 1,and the difference with the formula 2 was not significant.The yield of formula 3 and formula 4 were very significantly different from that of formula 1,however,there were significantly different from formula 2.The total amino acid content of the fruiting body of Coriaria strains was 7 326 mg·(100g)-1,and the content of active amino acids accounted for 77.6%.It had better development and utilization value.
参考文献/References:
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备注/Memo
第一作者简介：徐彦军（1972-），男，贵州毕节人，硕士，教授，现主要从事食用菌教学及科研等工作。E-mail:gdxyj1996@126.com.基金项目：黔科合支撑资助项目（[2016]2542，[2016]2597，[2019]2271）。收稿日期：2020―01―17