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采用盖玻片培养法研究美味扇菇担孢子的萌发特性,并通过在不同温度下对供试菌株的培养研究美味扇菇菌丝的生长特性。结果表明,在本试验条件下,美味扇菇担孢子腊肠形,大小为(4.5~5.5)μm×(1~1.64)μm;在无菌水中不易萌发,液体PDA培养基中容易萌发;培养时间达48 h时萌发产生芽管;芽管位置和数量不定,在一端、侧面或者两端产生1个或多个芽管;60 h后少数芽管出现分支,84 h芽管分化成菌丝;菌丝在10℃~30℃条件下均能生长,但超过35℃或低于5℃时停止生长;菌丝生长最适温度20℃~25℃。
The cover-glass culture method was used to study the germination characteristics of the basidiospora sp., And the growth characteristics of the fungus mycelia were studied by culturing the tested strains at different temperatures. The results showed that under the test conditions, the savory sausage of savory fan mushroom was (4.5-5.5) μm × (1 ~ 1.64) μm in diameter, which was not easy to germinate in sterile water and could easily germinate in liquid PDA medium. The culture time After 48 h, germinated germ tube was produced. The location and number of germ tube were indefinite, one or more germinated tubes were formed at one end, lateral or both ends. After 60 h, The hyphae could grow under the temperature of 10 ℃ ~ 30 ℃, but stopped when the temperature exceeded 35 ℃ or below 5 ℃. The optimal temperature for mycelial growth was 20 ℃ ~ 25 ℃.