食用菌巨原生质体的初步研究  

A Preliminary Study on Giant Protoplast of Edible Fungi

作　　者：何强泰[1] 陆佩洪[1] 余多慰[1] 

机构地区：[1]南京师范大学生物系细胞遗传教研室,南京210024

出　　处：《食用菌学报》1996年第2期36-40,共5页Acta Edulis Fungi

摘　　要：糙皮侧耳菌丝体在含2.5％溶壁酶的0.6M KC1高渗稳定液中,25℃说解48～57小时,或在37℃酶解4小时后再在25℃酶解47小时,皆可产生直径36.84μm左右的巨原生质体,较一般正常原生质体增大7～10倍左右。观察巨原生质体超微结构,发现其中液泡体积相应增加、线粒体和内容物增多、细胞核数目没有变化,并观察到巨原生质体的再生。When mycelia of Pleurotus ostreatus were incubated in 0.6M KC1 hypertonic solution with 2.5% lywallzyme at 25℃ for 48-57 hr.; or after enzymolysis at 37℃ for 4 hr. and incubation at 25℃ for 47 hr., the giant protoplast with diameter of 36.84um was obtained. Its average diameter could be 7-10 times greater than that of normal protoplast. Ultrastructure of the giant protoplast was studied with electron microscope. The results showed that the vacuole volume became large, the contents and the mitochondrion increased, but the numbers of nuclei were unchanged. And the regeneration of giant protoplast was also observed.

关 键 词：食用菌类 巨原生质体 超微结构 原生质体 

分 类 号：S646.01[农业科学—蔬菜学]