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原生质体再生率的高低,是利用原生质体融合技术选育高产优质菌种成败的关键,所以首先必须对每种食用菌的原生质体制备方法与高频率再生培养条件进行研究。有关这方面的内容目前国内外均有报道,但原生质体再生率一般都很低,如W.C.Lua 等人报道的凤尾菇原生质体再生率仅为4～5%。本文仅就凤尾菇原生质体高频率再生培养条件进行探索,现简报如下。一、试验材料(一)固体培养基马铃薯200克,葡萄糖20克,琼脂24克,水1000毫升,pH6.5(简称1号)。(二)液体培养基①马铃薯200克,葡萄糖20克,硫酸镁0.5克,磷酸二氢钾1克,VB_110毫克,水1000毫升,pH6.5(简称2号)。②马铃薯200克,麦芽糖20克,蛋白(?)和酵母膏各2克,硫酸镁0.5克,磷酸
Protoplast regeneration rate, is the key to the success or failure of breeding high-quality and high-quality strains by protoplast fusion technology. Therefore, we must first study the protoplast preparation method and high-frequency regeneration culture conditions of each edible fungus. The content of this aspect is reported at home and abroad, but the regeneration rate of protoplasts is generally very low. For example, the regeneration rate of Pleurotus ostreatus protoplast reported by W.C. Lua et al. Is only 4 to 5%. This article only on Pleurotus protoplast high frequency regeneration culture conditions are explored are as follows. First, the test materials (a) solid medium 200 grams of potato, 20 grams of glucose, agar 24 grams, 1000 ml of water, pH6.5 (referred to as No. 1). (B) liquid medium ① 200 grams of potato, glucose 20 grams, 0.5 grams of magnesium sulfate, potassium dihydrogen phosphate 1 g, VB_110 mg, water 1000 ml, pH6.5 (referred to as No. 2). ② potato 200 grams, 20 grams of malt sugar, protein (?) And yeast extract each 2 grams, 0.5 grams of magnesium sulfate, phosphoric acid