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关于食用木耳种的分类,在30年前是比较混乱的。其原因是过去很多学者的分类标准.几乎完全根据于实体的颜色,大小和表面结构等易变的外部特征。1951年,Lowy,B[1.2]指出应以子实体内部是否有髓,各层带宽度及菌丝直径等特征,作为鉴定的主要标准,外部特征作为次要标准,提出了新的木耳分类系统。我国食用木耳资源极为丰富。邓叔群[3]曾对食用木耳的四个种[黑木耳,毛木耳,黑皱木耳和皱木耳]的外部形态作过描述。娄隆后[4]1981年指出我国栽培的食用木耳除黑木耳外.还包括少量未在我国报道过的褐黄木耳。
About the classification of edible fungus species, 30 years ago is more confusing. The reason for this is the classification criteria used by many scholars in the past, based almost entirely on the variable external characteristics of the entity such as color, size and surface texture. In 1951, Lowy, B [1.2] pointed out that the characteristics of mycelium should be based on whether there are pith, strata width and mycelial diameter in the fruiting body. As the main criteria for the identification, the external characteristics as the secondary standard, . China’s edible fungus is extremely rich in resources. Deng Shuqun [3] described the external appearances of the four species of edible fungus [black fungus, fur fungus, black fungus, and cruciferous fungus]. Lou Long [4] 1981 pointed out that the cultivation of edible fungus in addition to black fungus, but also includes a small amount of not reported in our country brown fungus.