不同培养基成分对白玉菇与蟹味菇菌株生长的影响
毕业论文关键字：真姬菇，碳源，氮源，无机盐，培养基优化
The influence of different media on the growth of white mushroom and crab flavor mushroom
Abstract：Hypsizygus marmoreus(Peck) H.E.Bigelow belongs to Basidiomycotina, Hymenomycetes, Agaricales,Tricholomataceae, Genus of Hypsizygus marmoreus. It has beautiful appearance, tender and crisp quality, delicious taste and has special seafood smell. It is called crab flavor mushroom or seafood mushroom in japan. In this experiment, we studied what effect that the two kinds of carbon source, two kinds of nitrogen source and two kinds of inorganic salts have on the growth of the mycelium of Hypsizygus marmoreus(Peck) H.E.Bigelow by measuring the diameter of Hypsizygus marmoreus(Peck) H.E.Bigelow’s mycelium which are cultured on plate. And the result show that the best carbon source for crab flavor mushroom is glucose while sucrose is better for white mushroom. But they all grow better in yeast culture medium and KH2PO4 culture medium. According to the result of the single factor experiment, I optimiz the most sultable medium for the growth of these two kinds of Hypsizygus marmoreus(Peck) H.E.Bigelows
Keywords：Hypsizygus marmoreus (Peck) H.E.Bigelow, carbon source, nitrogen source，inorganic salts, Medium optimization
目录
1引言 1
1.1真姬菇简述 1
1.2真姬菇的生物学特性 1
1.2.1菌丝体培养特征 1
1.2.2子实体形态特征 1
1.2.3生长特性 2
1.3培养基 3
1.4真姬菇培养基优化研究 5
1.5组织分离 5
1.5.1组织分离法概念及在选择育种工作中的意义 5
1.5.2种菇的选择 6
1.5.3组织分离法应用于食用菌选择育种工作的理论依据 6
1.6研究目的 6
2实验材料与方法 7
2.1试验材料 7
2.1.1药物与试剂 7
2.1.2仪器与设备 7
2.2采用方法 7
2.3实验步骤 7
2.3.1培养基制作 7
2.3.2组织分离 8
2.4单因素实验观察数据表 9
2.4.1碳源对白玉菇菌丝生长的影响 9
2.4.2氮源对白玉菇菌丝的影响 9
2.4.3无机盐对白玉菇菌丝的影响 10
2.4.4碳源对蟹菇菌丝的影响 11
2.4.5氮源对蟹菇菌丝的影响 12
2.4.6无机盐对蟹菇菌丝的影响 12
2.5白玉菇正交试验 14
2.6蟹菇正交试验 14
3结果与分析 15
3.1蟹菇与白玉菇菌丝在不含葡萄糖的马铃薯培养基上也能生长 15
3.2白玉菇菌丝体在蔗糖培养基中生长较PDA旺盛 15
3.3蟹菇菌丝体在葡萄糖培养基中生长较好 15
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