草菇继代培养中菌种退化对子实体营养成分的影响

Effects of degeneration of cultivated strains on fruiting body nutrients of Volvariella volvacea during subculture

草菇在继代培养过程中会出现菌种退化。为了探索菌种退化对子实体营养成分的影响,以V971为初始菌株(M0),连续继代培养19个月(M1–M19),记录菌丝生长速度,测定子实体多糖、蛋白质、多酚、黄酮、氨基酸和矿质元素含量。结果表明,随着继代次数的增加,M0–M19菌丝生长速度先上升后下降。仅M0–M12能长出子实体,在M0–M12中,随继代次数的增加,子实体多糖、蛋白质含量逐渐下降;黄酮含量先升高后降低,多酚含量在M0–M7差异不显著,之后显著下降(P<0.05)。M0–M12子实体各矿质元素含量均随继代时间的延长呈显著性下降(P<0.05)。其中Cu含量变化最大,M12比M0降低了77.59%;Mg含量变化最小,M12比M0降低了19.84%。总氨基酸含量差异不显著,M12必需氨基酸含量显著低于M0和M6(P<0.05)。研究表明,草菇继代培养中出现的菌种退化会引起菌丝生长速度下降、子实体营养成分降低。本研究为草菇菌种保藏、菌种质量退化和菌种质量快速鉴定积累了科学数据。

Degeneration of cultivated strains often occurs in Volvariella volvacea subculture,and results in degradation of fruiting bodies nutrient.In this study,generations M1–M19 were obtained by continuous subculture for 19 months using V971 as initial strain(M0).The growth rate of mycelia and the content of polysaccharides,proteins,polyphenols,flavonoids,amino acids and mineral elements in fruiting bodies were determined.The results were that the mycelial growth rate in generations M0–M19 first increased and then decreased during continuing subculture.Only generations M0–M12 could form fruiting bodies,but the content of polysaccharides and proteins in the fruiting bodies decreased gradually with continuing subculture.The flavonoids first increased and then decreased,and the polyphenols was not significantly different in M0–M7,but significantly decreased in successive generations(P<0.05).The content of mineral elements significantly decreased with continuing subculture in M0–M12.Cu content decreased notably,and the decrement in M12 reached 77.59%as compared with that in M0.Mg content decreased insignificantly,and the decrement in M12 was only 19.84%the content in M0.The difference in total amino acid content was not significant in successive generations,but the content of essential amino acids in M12 was significantly lower than that in M0 and M6(P<0.05).This study accumulated scientific data for culture preservation and rapid evaluation of cultivated strain quality of V.volvacea.