摘要
本文对黑龙江省常用六株黑木耳菌种的胞内、胞外酯酶 (EST)及过氧化物酶 (POD)同工酶进行研究 ,结果表明 :黑木耳菌株同一培养时期的各菌株间同工酶谱存在明显差异 ,同一菌株的胞内、胞外同工酶在酶含量和酶带数也存在差异。此差异性可以用来进行菌种鉴定。
The peroxidase isozyme and the esterase isozyme of Auricullaria auricula 6 strains were studied with OSPAGE in Heilongjiang.The results showed that the isozyme in and out cell had different enzyme bands,and enzyme bands in different strains were different in number,width and colour.
出处
《中国食用菌》
北大核心
2002年第6期42-45,共4页
Edible Fungi of China
