LIU Na,ZHANG Min,LI Chao,et al.Study on Genetic Diversity of Esterase Isozyme of Edible Mushroom[J].Northern Horticulture,2016,40(01):131-134.[doi:10.11937/bfyy.201601034]
食用菌同工酶遗传多样性研究
- Title:
- Study on Genetic Diversity of Esterase Isozyme of Edible Mushroom
- Keywords:
- Pholiota microspora; Pleurotus eryngii; Flammulina velutipes; esterase isozyme; cluster analysis
- 文献标志码:
- A
- 摘要:
- 以人工栽培食用菌3个菇种(滑菇、杏鲍菇、金针菇）的18个主要栽培菌株为试材，采用聚丙烯酰胺凝胶电泳技术，比较分析了其酯酶同工酶酶谱特征。结果表明：3个菇种分别具有自己的特征酶带，种内菌株间酶带数目、Rf值存在差异，表明菌株间遗传基础存在差别，没有同种异名的现象。因此利用酯酶同工酶判定食用菌种的分类地位和种内菌株间差异是一种可行的方法。
- Abstract:
- The esterase isozyme was performed by PAGE to analyze the genetic diversity of 18 different cultivation strains of Pholiota microspora，Pleurotus eryngii and Flammulina velutipes．The results showed that the three species had special characteristic bands，respectively．The chosen introspecific strains were different in esozyme number and Rf value.Thus，the experiment showed introspecific strains had different genetic background，and no synonym was found.In conclusion，esterase isozyme analysis was an effective way in species verification and introspecies differentiation.
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备注/Memo
第一作者简介：刘娜（1981-），女，硕士研究生，研究方向为食用菌育种及栽培。E-mail：liuna929@163.com.