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硫磺菌原生质体的制备

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摘要 试验分析了酶浓度、菌龄、渗透压稳定剂以及酶解温度和时间等因素对硫磺菌原生质体产出量的影响。结果表明:采用液体发酵培养第5天的菌丝体,以0.6mol/L KCl作渗透压稳定剂,加入1.5g/L混合酶(即纤维素酶与蜗牛酶按1:1混合)在30℃下酶解3.5h,制备原生质体效果最佳,原生质体产出量可达8.9×107个/mL。
出处 《食用菌》 2009年第5期23-24,共2页 Edible Fungi
基金 江西省教育厅科技计划项目 赣教技字[2006]216
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