论文部分内容阅读
耐高温性是食用菌抗逆性评价的重要指标。选取5个刺芹侧耳菌株为材料,通过观测常温培养和高温胁迫后恢复培养菌落的生长速率、生长势、恢复生长时间、菌丝显微形态特征以及受棘孢木霉侵染情况,研究高温胁迫对刺芹侧耳菌丝生长及其抗棘孢木霉侵染能力的影响。结果表明,刺芹侧耳不同菌株对高温胁迫的响应存在差异。供试PDA培养的菌丝经高温胁迫(37℃,2d)后,菌丝恢复生长时间2–3d,生长势变壮或无变化,顶端菌丝细胞长度、直径、菌丝体分支频率和菌丝生长速率等均呈现不同程度的降低。菌丝生长速率变化与其抗棘孢木霉能力的下降呈正相关。在此基础上,模拟生产试验发现,长满菌丝的菌棒经高温胁迫(35℃,7d)后,接种棘孢木霉菌丝的侵染率变为100%,接种棘孢木霉孢子的侵染率变为30%;未经高温胁迫的菌棒,接种棘孢木霉孢子/菌丝,未发生侵染。本研究表明,高温胁迫导致刺芹侧耳菌丝抗棘孢木霉侵染能力的下降。本研究将为科学指导食用菌菌种繁育、菌棒生产提供数据支撑,为食用菌育种提供基础数据。
High temperature resistance evaluation of edible fungi is an important indicator. Five strains of Pleurotus ostreatus were selected as materials. The growth rate, growth potential, recovery growth time, mycelium microscopic morphology and infection by Trichoderma sporei were observed by observing the growth of colony under normal temperature and high temperature stress. Effects of Stress on Mycelium Growth and Anti - infection Ability of. The results showed that different strains of Pleurotus ostreatus different response to high temperature stress differences. The hyphae of the mycelium cultured for two days under high temperature stress (37 ℃, 2d), the mycelium growth recovery time 2-3 days, the growth potential of the strong or no change, the top mycelial cell length, diameter, mycelium branching frequency and bacteria Silk growth rate showed varying degrees of decline. The change of mycelium growth rate was positively correlated with the decrease of its ability to resist echinococcus. On this basis, the simulated production test found that the infection rate of the inoculated strain of Acremonium ectomycorrhizal fungi was 100% after the fungus rods covered with mycelium were exposed to high temperature stress (35 ℃, 7d) Infection rate changed to 30%; without high temperature stress of bacteria rods, inoculation of spores / mycelium spore of echinococcus, no infection occurred. This study shows that high temperature stress leads to the decline of Pleurotus ostreatus Escherichia coli resistance to infection. This research will provide the data support for the scientific guidance of the breeding of edible fungi and the production of fungus sticks, and provide the basic data for edible fungus breeding.