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观察了赖氨酸结构类似物S-(2-氨基乙基)-2’半胱氨酸(AEC)对杏鲍菇、金针菇单核菌丝、虎奶菇、榆黄蘑、姬松茸和白色茶树菇6种食用菌菌丝生长的影响。将这6种食用菌丝接种在基础培养基的固体斜面上,培养基中分别添加0,4.7,9.4,18.8,37.5,75,150,300,600和1 200 mg/L的AEC,第10天测定其菌丝生长速度。结果是AEC对杏鲍菇、金针菇单核菌丝、虎奶菇、榆黄蘑、姬松茸和白色茶树菇菌丝生长的半抑制浓度(IC50)分别为1158.8 mg/L,24.8 mg/L,21.7 mg/L,159.4 mg/L,361.8 mg/L和5 754.1 mg/L,且其差异显著。试验结果表明食用菌赖氨酸合成途径中关键酶对终产物的敏感性有明显的不同,可为食用菌的高赖氨酸品种选育奠定基础。
The effects of lysine structural analogue S- (2-aminoethyl) -2 ’cysteine (AEC) on the growth of Pleurotus eryngii, Flammulina velutipes, Suillus taurus, Agaricus bisporus, Agaricus blazei and white Effect of Mycelium Growth of Six Edible. The six kinds of edible mycelium were inoculated on the solid slant of the basal medium. AECs of 0, 4.7, 9.4, 18.8, 37.5, 75, 150, 300, 600 and 1200 mg / L were respectively added to the medium. speed. The results showed that the half-inhibitory concentration (IC50) of AEC on the mycelial growth of Pleurotus eryngii, Flammulina velutipes, Siberian mushroom, Ulmus pumila, Agaricus blazei and Agrocybe aegerita was 1158.8 mg / L, 24.8 mg / L, 21.7 mg / L, 159.4 mg / L, 361.8 mg / L and 5 754.1 mg / L respectively, with significant difference. The results showed that the sensitivity of the key enzyme to the final product of lysine synthesis pathway of edible fungi was significantly different, which could lay the foundation for the breeding of high lysine varieties of edible fungi.