食用菌原生质体融合育种研究进展  

Research Progress on the Protoplast Fusion Technique in Edible Mushroom Breeding

作　　者：任轩[1] 贾乐[1] 杨凤苓[1] 马福荣[1] 李明才[1] 

机构地区：[1]山东农业大学生命科学学院,泰安271018

出　　处：《生物技术通报》2008年第2期42-44,53,共4页Biotechnology Bulletin

基　　金：山东省自然基金资助项目(Y2006D08)

摘　　要：原生质体融合是微生物遗传育种中的一项重要技术,可以在种间、属间及科间构建出新型菌株,同时也是菌种改良的重要手段之一,在遗传育种中具有广阔的应用前景。从食用菌原生质体融合技术在育种上的特点,原生质体制备及影响因素,融合方法,融合子的鉴定以及前景展望等方面进行了综述。The protoplast fusion technique with advantages of getting new variery, between species, genus and family and intproving the characters of variety, has the wide apphcation prospect in microbial genetic and breeding. The paper summarizes the features of the protoplast filsion technique in edible mushroom breeding, the preparation of protoplast and it＇s influencing factor, the methods of protoplast fusion, the selection of fusants and the application of protoplast fusion in edible mnshroom breeding, etc.

关 键 词：原生质体 原生质体融合 育种 

分 类 号：S646[农业科学—蔬菜学]