引起食用菌蛛网病的Cladobotryum属3种病原真菌的生物学特性研究

Biological Characteristics of Three Pathogenic Fungi of Cladobotryum Causing Cobweb Disease of Edible Fungi

对山东地区引起食用菌蛛网病的Cladobotryum属3种病原真菌(Cladobotryum mycophilum、Cladobotryum varium和Cladobotryum protrusum)的生物学特性进行比较和分析。结果表明C.protrusum菌丝生长最快,生长速度达1.47 cm·d^(-1);C.mycophilum和C.protrusum菌丝在培养后期会产生红色色素,而C.varium即使培养时间长达35 d也不产生红色色素;C.mycophilum和C.protrusum菌丝体生长最适温度为25℃,C.varium菌丝体生长最适温度为20℃~25℃;C.mycophilum和C.varium菌丝体生长最适碳源分别为蔗糖和麦芽糖,适合C.protrusum菌丝体生长的碳源包括果糖、蔗糖和麦芽糖;C.mycophilum菌丝体生长最适氮源为蛋白胨和牛肉膏,C.varium和C.protrusum菌丝体生长最适氮源均为酵母膏;C.mycophilum、C.varium和C.protrusum菌丝体的致死温度分别为49℃、46℃、48℃。

The biological characteristics of three pathogenic fungi of Cladobotryum,Cladobotryum mycophilum,Cladobotryum varium and Cladobotryum protrusum,which causing cobweb disease of edible fungi in Shandong province were compared and analyzed.The results showed that C.protrusum mycelia grew fastest and the growth rate was 1.47 cm·d^(-1).C.mycophilum and C.protrusum produced red pigment in the later culture stage,while C.varium did not even cultivated for 35 days.The optimum temperature for mycelial growth of C.mycophilum and C.protrusum was 25℃while C.varium was 20℃-25℃.The optimum carbon sources of C.mycophilum and C.varium were sucrose and maltose respectively,and the suitable carbon sources of C.protrusum were fructose,sucrose and maltose.Peptone and beef extract were the most suitable nitrogen sources for C.mycophilum mycelial growth,and yeast extract was the most suitable nitrogen source for C.varium and C.protrusum.The lethal temperature for hypha of C.mycophilum,C.varium and C.protrusum were 49℃,46℃and 48℃,respectively.