孫麗; 凌建亞; 張長鎧
山東大學生命科學學院; 山東大學生命科學學院; 山東大學生命科學學院 濟南 250100 ; 濟南 250100 ; 濟南 250100

【中文摘要】 濃香乳菇[Lactarius camphoratus(Bull.)Fr.]香氣濃郁、抗菌性強,是理想的食品風味劑和天然香料源,但難以人工栽培。本文探索了適于濃香乳菇原生質體制備及再生的實驗系統,但從隨機挑選的120個再生株中未檢測到單核體。研究表明,部分再生株的菌落形態及生長速度與親株明顯不同,且與親株呈三種類型的拮抗反應,但再生株與親株的酯酶同工酶及蛋白質電泳圖譜完全一致。針對濃香乳菇再生株的多種特性,提出了幾種可能的變異機理,并對原生質體單核化的可行性作了分析。

【英文摘要】 Lactarius camphoratus, with both rich perfume and strong antibacterial characteristics, is a kind of ideal edible mushroom to be used as food additive and natural spice, but it is difficult to be artificially cultivated. And an efficient experiment system for the preparation and regeneration of protoplasts of L . camphoratus was explored in our study. It was found in our research that not a single monokaryolic hypha was got from 120 regenerative slrains. And it was also showed in our study that the colonial morphology and the mycelial growth characteristics of a few of regenerative slrains were significantly different from that of their parental strain, and that three types of antagnistic reaction were found in our test, but there were no differences in the electrophoretogram of esterase isozyme and protein between the regenerative strains and their parental strain of L. camphoratus. While several possible reasons for the variation of regenerative strains were presented and the possibi...更多lity for the separation of regenerative monokaryon strain of protoplast using protoplast technique was also analyzed in this paper.  還原

【中文關鍵詞】 濃香乳菇; 原生質體; 再生株; 變異性
【英文關鍵詞】 Lactarius camphoratus; Protoplasl; Regenerative strain; Variation

【文獻出處】 食用菌學報,Acta Edulis Fungi,編輯部郵箱,1999年02期 【DOI】CNKI:SUN:SYJB.0.1999-02-002