YANG Hongpeng,BAN Litong,SUN Ning,et al.Effects of Different Sterilization Methods on Enzyme Activity in Culture Materials of Hypsizygus marmoreus[J].Northern Horticulture,2018,42(08):155-160.[doi:10.11937/bfyy.20172663]
不同灭菌方法对蟹味菇栽培料酶活性的影响
- Title:
- Effects of Different Sterilization Methods on Enzyme Activity in Culture Materials of Hypsizygus marmoreus
- 文献标志码:
- A
- 摘要:
- 以蟹味菇培养料为试材，采用常规高压、阶梯式高压和常压灭菌方法，通过紫外分光光度法和栽培试验研究了培养料不同的灭菌方式对蟹味菇菌丝体产酶能力的影响。结果表明：在菌丝体后熟期，阶梯式高压灭菌培养料中菌丝体的3种木质素酶和4种纤维素酶活性最高，漆酶、锰过氧化物酶和木质素过氧化物酶活性分别为315.12、123.27、19.15 U?L-1；滤纸酶、内切酶、β-葡萄糖苷酶、半纤维素酶活性分别为132.57、64.02、34.37、29.02 U?L-1。在阶梯式高压灭菌处理下，蟹味菇的农艺性状均高于常规高压灭菌与常压灭菌。蟹味菇子实体的平均丛质量依次为高压灭菌（184.58 g）>常规高压（174.72 g）>常压灭菌（170.24 g）。
- Abstract:
- The culture materials of Hypsizygus marmoreus under the step high pressure sterilization,the ordinary high pressure sterilization and the atmospheric sterilization was used as the test materials.The effect of different sterilization methods on the ability of enzyme from mycelium of Hypsizygus marmoreus was analyzed by UV spectrophotometry and cultivation test.The results showed that the activities of 3 kinds of lignin enzyme and 4 kinds of cellulase from the mycelium of the step sterilized culture medium were the highest.The enzyme activity of mycelia in the step high sterilization culture medium was laccase (315.12 U?L-1),manganese peroxidase (123.27 U?L-1),lignin peroxidase (19.15 U?L-1),filter paper enzyme(132.57 U?L-1),endonuclease(64.02 U?L-1),β-glucosidase (34.37 U?L-1) and hemicellulose (29.02 U?L-1).The agronomic characteristics of Hypsizygus marmoreus from the mycelium of the step high pressure sterilization were higher than that of the ordinary high pressure sterilization and the atmospheric sterilization.The average cluster weight (184.58 g) of the fruiting body from step high pressure sterilization was higher than the average cluster weight of the fruiting body from ordinary high pressure sterilization (174.72 g).The average cluster weight of the fruiting body from atmospheric sterilization (170.24 g) was the lowest.
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备注/Memo
第一作者简介：杨红澎(1976-)，男，博士，副教授，现主要从事植物及食用菌次生代谢产物的分离鉴定等研究工作。E-mail：yanghongpeng2003@163.com.责任作者：班立桐(1972-)，男，本科，教授，硕士生导师，现主要从事食用菌栽培等研究工作。E-mail：banlitong@126.com.基金项目：天津市科技特派员资助项目(16JCTPJC48800);天津市蔬菜产业技术体系创新团队资助项目(ITTVRS2017015)。收稿日期：2017-11-06