7株羊肚菌菌丝的生物学特性研究

doi:10.11924/j.issn.1000-6850.2013-2498

摘要/Abstract

摘要： 羊肚菌是著名的野生食用菌，味道鲜美，营养丰富，为了开发利用这一宝贵的自然资源，采用组织分离法，分离出七株羊肚菌菌丝并对其生物学特性进行了研究。结果表明：七株羊肚菌菌丝体在12℃-30℃均能生长，适宜温度范围为20℃-30℃，其中25℃是各菌菌丝体生长的最佳温度；菌丝体在pH值范围为6.0-8.0均可生长，其中01、05和07号菌的最适pH值均为7.0，02、03号菌的最适pH值均为8.0，04和06号菌的最适pH值分别为6.0和6.5；七株羊肚菌能利用多种碳源和氮源，其中02、03、04、05以及06号菌的菌丝生长最适碳源分别为葡萄糖、淀粉、葡萄糖、蔗糖和淀粉；01、04、05、06号菌的菌丝生长最适氮源均为蛋白胨，02和03号菌的菌丝生长最适氮源均为尿素，07号菌的菌丝生长最适氮源为蛋白胨和硝酸铵。

关键词: 拮抗菌, 拮抗菌, 酵母, 紫外线, 诱变, 选育

Abstract: Morchella esculenta is one of the well-known wild edible fungi in China which is delicious and rich in nutrition. The mycelia were isolated from the wild and the biological characteristics were studied. The results showed that seven strains of Morchella esculenta could grow when temperature ranged from 12℃ to 30℃, the suitable ranged from 20℃ to 30℃,and the optimum temperature was 25℃. Seven strains of Morchella esculenta could grow among the scope of pH6.0-8.0, and the optimum pH for Morchella esculenta of 01,05and 07 was 7.0, 02 and 03 were 8.0, 04 and 06 were 6.0 and 6.5 respectively.Seven strains of Morchella esculenta could absorb a lots of carbon and nitrogen sources. But the optimum carbon sources for Morchella esculenta of 02,03,04,05and 06 was glucose, starch,glucose,sucrose and starch respectively,and the optimum nitrogen sources for Morchella esculenta of 01, 04, 05 and 06 was peptone, 02 and 03 were urea, 07 was peptone and NH4NO3.

谢放吴萍民赵春巧. 7株羊肚菌菌丝的生物学特性研究[J]. 中国农学通报, 2014, 30(10): 140-147.

参考文献

[1] Duncan Christine J G, Pugh Nirmal, Pasco David S, et al. Isolation of a galactomannan that enhances macrophage activation from the edible fungus Morchella esculenta[J]. Journal of agricultural and food chemistry,2002,50(20):5683-5685.
[2] 高明燕,郑林用,余梦瑶,等.尖顶羊肚菌菌丝体水提液对实验型胃溃疡的作用[J].菌物学报,2011,30(2):325-330.
[3] 罗霞,魏巍,余梦瑶,等.尖顶羊肚菌对急性酒精性胃黏膜损伤保护作用研究[J].菌物学报,2011,30(2):319-324.
[4] Ramírez A, Ana C, Santoyo S, et al. Radical scavenging activities, endogenous oxidative enzymes and total phenols in edible mushrooms commonly consumed in Europeo[J]. Urnal of the Science of Food and Agriculture,2007,87(12):2272-2278.
[5] 孙娟,郑朝辉,刘磊,等.4种珍稀食用菌粗多糖的抗氧化活性研究[J].安徽农业大学学报,2011,38(3):404-409.
[6] Nitha B., Strayo De, Adhikari S K, et al. Evaluation of free radical scavenging activity of morel mushroom, Morchella esculenta mycelia: A potential source of therapeutically useful antioxidants [J]. Pharmaceutical Biology,2010,48(4):453-460.
[7] Fanyun Meng, Xiaonan Liu, Le Jia, et al. Optimization for the production of exopolysaccharides from Morchella esculenta SO-02 in submerged culture and its antioxidantactivities in vitro[J]. Carbohydrate Polymers,2010,79:700-704.
[8] Meng Fanyun, Zhou Bo, Lin Rongshan, et al. Extraction optimization and in vivo antioxidant activities of exopolysaccharide by Morchella esculent SO-01[J]. Bioresource Technology,2010,101: 4564-4569.
[9] Fatih K, Mustafa O, Hüsniye S, et al. Antimicrobial and antioxidant activities of mycelia of 10 wild mushroom species[J]. Journal of Medicinal Food,2010,13(2):415-419.
[10] Li CuiHua, Yan Chen, Wang ShuSheng, et al. Isolation, partial characterisation and immunomodulatory activities of polysaccharide from Morchella esculenta[J]. Journal of the science of food and agriculture,2011,91(12):2180-2185.
[11] 张利平,陈彦.羊肚菌多糖提取分离条件的研究[J].中国中医药信息杂志,2009,16(9):40-42.
[12] Kobori M, Yoshida M, Ohnishi- Kameyama M, et al. Ergosterol peroxide from an edible mushroom suppresses inflammatory responses in RAW 264.7 macrophages and growth of HT 29 colon adenocarcinoma cells[J]. British journalof pharmacology,2007,150 (2):209-219.
[13] Nitha B, Fijesh P V, Janardhanan K K. Hepatoprotective activity of cultured mycelium of Morel mushroom, Morchella esculenta[J]. Experimental and Toxicologic Pathology,2013,65(1-2):105-112.
[14] Kazumi Ohuchi, Yasuo Aoyagi. Inhibitory Effect of Mushroom Extracts on Amylase and α- Glucosidase[J]. Nippon Shokuhin Kagaku Kogaku Kaishi,2010,57(12):532-538.
[15] 刘晓鹏,姜宁,向东山,等.金针菇深层发酵条件及水浴提取菌丝体多糖的研究[J].食品科学,2008,29(7):437-440.
[16] 王义.亚侧耳生物学特性及与松口蘑原生质体融合的研究[D].哈尔滨:东北林业大学,2009:9-10.
[17] 徐冲力.白香蘑菌丝体培养特性及人工驯化栽培研究[D].吉林:延边大学,2009:18-19.
[18] Amir R, Dan L, Yitzhak H. Factors affectingtran slocation and selerotial formation in Morchella esculenta[J].Experimental mycology,1995,19:61-70.
[19] Brock T D. Studies on the nutrition of Morchella esculenta[J]. Mycologia,1951,43:402-422.
[20] 林杰.羊肚菌的生物学和生理学初探[J].食用菌,1993:6-7.
[21] 刘兴蓉,陈芳草,谭方河,等.羊肚菌产核条件研究[J].四川林业科技, 2004,25(3):43-47.
[22] 李素玲,刘虹,尚春树.培养基基质对羊肚菌菌丝体和菌核生长特性的影响[J].山西农业大学学报:自然科学版,2004,24(1):63-65.
[23] 车进,陈德育,刘芳,等.五株羊肚菌生物学特性初探[J].陕西农业科学,2010,56(4):24-25,33
[24] 侯志江,程远辉,戚淑威,等.不同浓度草木灰对尖顶羊肚菌菌丝生长及菌核形成的影响[J].西南农业学报,2011,24(5):2020-2022.
[25] 任桂梅,贺晓龙,路敏.羊肚菌 M （延-5）菌株菌丝体生长所需碳氮源的研究[J].安徽农业科学,2006,34(13):2947-2948,2951.
[26] 薛迎迎,任红兵,魏增余.羊肚菌胞外多糖发酵优化研究[J].食品科技,2011,36(10):239-242.
[27] 陶热,谭玉琴,陈晔,等.小羊肚菌菌丝培养条件的研究[J].北方园艺, 2011(17):183-187.
[28] 江洁,兰黎雪,刘程惠.几种食用菌菌丝体液体培养条件的研究[J].生物技术,2008,18(4):67-69.
[29] 陈芳草,刘兴蓉,谭方河,等.尖顶羊肚菌生物培养学特性研究[J].西南农业学报,2004,17(4):508-514.
[30] 孟翔鹏,马琳,吕斯琦,等.灰树花母种培养基的筛选及不同碳、氮源对菌丝生长的影响[J].天津中医药大学学报,2011,30(3):175-177.
[31] 程显好,郭顺星.猪苓菌丝固体培养特性的研究[J].中药材,2009,32 (1):11-14.
[32] 宫志远,于淑芳,曲玲.阿魏侧耳菌丝生长对碳、氮营养需求的研究[J].山东农业大学学报:自然科学版,2002,33(4):418-421.