摘要
食用菌因其显著的营养、保健、药用及综合利用价值受到世人青睐。原生质体融合技术则为食用菌的育种和遗传学研究提供了一条很好的途径。食用菌的种内、种间乃至属间、目间的原生质体融合均已有过报道,但这些工作大多利用营养缺陷型标记的亲株,采用化学融合法完成。这种融合的效率较低,对亲株的标记繁琐费时,甚至会对菌株性状产生不良影响。最近,一种具有较高融合效率的物理融合法——电融合法以及非遗传性标记法分别被一些研究者所采用。本研究将原生质体电融合法与灭活标记法相结合来获得食用菌的属间融合产物,并采用包括同工酶分析和RAPD(或AP-PCR)方法在内的分子生物学方法,对食用菌属间杂交后代的遗传学特性进行初步探讨。 1
The integeneric fusion products were obtained by means of high temperature (35℃) selection after electrofusion between, the inactivated protoplasts of Lentinus igrinus and the living protoplasts of Flammulina velutipes, meanwhile the conditions for isolation, inactivation and electrofusion of protoplasts were optimized. Morphologic comparison, Antagonistic reaction, Nuclear fluroscence staining, Isozyme analysis and RAPD technique were applied to characterize fusants. the results revealed the distinctive features of these intergeneric fusion products in both character and genetic recombination.
出处
《微生物学报》
CAS
CSCD
北大核心
1995年第2期149-154,共6页
Acta Microbiologica Sinica
基金
研究项目由国家自然科学基金
香港croucher基金会资助
关键词
食用菌
原生质体融合
电融合
属间融合产物
Edible mushroom, Intergeneric protoplast electrofusion, Protoplast inactivation, Isozyme pattern, RAPD
