野生小马勃的鉴定及其生物学特性研究  

Study on Identification and Biological Characteristics of Wild Puffball Strain

作　　者：张国广[1] 刘振富[2] 张颖[1] 李群[1] 邹金美[1] 

机构地区：[1]漳州师范学院生物系,福建漳州363000 [2]山东省金乡县农业局,山东金乡272200

出　　处：《中国食用菌》2009年第6期30-31,61,共3页Edible Fungi of China

基　　金：福建省教育厅A类科技项目(JA09168)

摘　　要：以采集于草地中的1株马勃类真菌为研究对象,依据形态学特征鉴定为小马勃。对其进行组织分离并对菌丝生长特性进行研究,结果显示马勃生长所需的最适宜碳源为葡萄糖和麦芽糖两者的混合物,最佳氮源为黄豆粉与麦麸两者的混合物分别是葡萄糖和麦麸,最适碳氮比是40∶1,最适生长温度为28℃,最适pH为5.5,光照抑制菌丝生长。A wild fungus which gathered in grassplot was identified as Lycoperdon pusillum Batsch: Pers,according to morpho-logical characteristics.The results of biological characteristic investigation showed that the optimized carbon source was the mix-ture of glucose and maltose,and optimized nitrogen source was the mixture of soybean powder and wheat bran,respectively.The most suitable carbon nitrogen ratio was about 40∶1,the optimized growth temperature was 25℃,pH value was 5.5,light inhibited growth of hyphae.

关 键 词：马勃 鉴定 生物学特性 

分 类 号：S646.9[农业科学—蔬菜学]