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引言改良食用菌种性的传统方法有多种,其中常用的方法是从子实体群体中自然选育优种,或进行人工杂交育种。但由于不亲和因子的存在,给常规杂交育种带来一些棘手的问题。香菇有A与B两个不亲和因子(Raper,1978),因此要随机交配是困难的。由于上述原因,使以往的菌种改良工作存在许多障碍。近年来,许多科学工作者的注意力集中在真菌原生质体的分离、融合试验上,并把原生质体的融
INTRODUCTION There are many traditional methods to improve the edible fungus’s habitat. One of the common methods is to naturally select the elite or sub-plant hybrid breeding. However, due to the existence of incompatibility factors, it poses some thorny problems to conventional crossbreeding. Mushrooms have two unaffordable factors A and B (Raper, 1978), so random mating is difficult. Due to the above reasons, there are many obstacles to the improvement of the existing bacteria. In recent years, many scientists have focused their attention on the isolation and fusion experiments of fungal protoplasts, and put the fusion of protoplasts