不同脂肪酸对香菇菌丝生长的影响

Effects of Different Fatty Acids on Mycelial Growth of Lentinula edode(Berk.)Pegler

由于香菇的脂肪酸组成对香菇品质有很大的影响,本研究采用平板培养的方法分别观察不同饱和度的皂化后的脂肪酸及其复配对香菇(夏菇621菌株)菌丝生长的影响。结果表明,饱和脂肪酸能促进香菇菌丝的生长,即对香菇菌丝有横向的促进作用;同时不饱和脂肪酸能促进香菇菌丝的分枝使菌落更加浓密,即对香菇菌丝有纵向的促进作用;而单不饱和脂肪酸和饱和脂肪酸复配,能在促进菌丝密度增大的基础上促进菌丝的横向生长。

The effects of saponified fatty acids with different saturations on mycelial growth ofLentinula edode （Berk.） Pegler were observed by plate culture method in this study. Results showed that saturated fatty acid can accelerate the mycelium growth ofLentinula edode （Berk.） Pegler, namely having a horizontal impetus on the mycelium growth. Unsaturated fatty acid can increase the amounts of branches of mycelium to make the colony denser, namely promoting vertically on the mycelium growth. The mixture of monounsaturated fatty acid and saturated fatty acid not only can promote cross growth of the mycelium, but also increase the density of colony.