野生Paxillus ammoniavirescens菌的分子鉴定及生物学特性研究

Molecular Identification and Biological Characteristics of Wild Paxillus ammoniavirescens Strain

[目的]对野生食用菌进行分子鉴定及生物学特性研究,为其进一步液体深层发酵培养和开发利用奠定基础。[方法]采用rDNA ITS序列分析方法对一野生菌进行分子鉴定,通过单因素和正交试验确定了该菌株的生物学特性。[结果]由新鲜子实体分离得到的纯菌株为Paxillus ammoniavirescens,其菌丝体生长的最适碳源和氮源分别为可溶性淀粉和蛋白胨,最适培养温度为25℃,最适pH为4.5。[结论]卷边网褶菌菌丝体液体培养的最佳配方为:可溶性淀粉20 g,蛋白胨2 g,KH2PO43.0 g,MgSO44.5 g,水1 L。按此配方培养,可获得平均干质量为80 mg的菌丝体,明显高于其他配方。

[Objective]To Understand the molecular identity and biological characteristics of wild edible fungi and lay foundation for their further culture,development and utilization.[Method]A wild strain of edible mushroom was examined by rDNA ITS sequence analysis and its biological characteristics were investigated by single factor and orthogonal test.[Result]The molecular feature of the mycelia generated from the fresh fruit body of the edible mushroom was proved to be Paxillus ammoniavirescens.The optimal carbon and nitrogen sources of its mycelial growth were found to be soluble starch and peptone with most favorable conditions of 25℃and pH 4.5.[Conclusion]The best formula for mycelial liquid culture is 20 g soluble starch,2 g peptone,3.0 g KH2PO4,4.5 g MgSO4 and 1 liter of water.In average,80 mg dry weight of mycelia can be generated,which is obviously higher than other culture formulas.