平菇脱毒菌株的研究  

Studies on Virus-free Strain of Pleurotus ostreatus

作　　者：仇志恒[1,2] 夏伟[1,2] 吴小平[1,2] 

机构地区：[1]福建农林大学生命科学学院,福建福州350002 [2]福建农林大学菌物研究中心,福建福州350002

出　　处：《中国食用菌》2013年第5期58-61,64,共5页Edible Fungi of China

基　　金：福建省科技厅自然科学基金项目"香菇dsRNA病毒RT-PCR快速检测及传播途径研究"(2013J01)

摘　　要：平菇是中国栽培的主要食用真菌之一,然而,平菇病毒会严重影响平菇的产量和质量,dsRNA检测结果表明dsRNA在平菇中普遍存在。采用菌丝尖端脱毒法连续脱毒四代,各得到一些脱毒程度不同的菌株。经dsRNA技术检测,病毒条带明显的减弱或是减少,说明病毒的含量和基因组都有减少。脱毒菌株平均生长速度与出发菌株相比提高了28.1%,羧甲基纤维素酶和漆酶的活性分别提高了33.3%和20.6%,出菇产量提高了13.6%,并且抗污染能力也有所提高。Pleurotus ostreatus was one of the major cuhivated edible fungi in China. However, Pleurotus ostreatus virus can seri- ously influenced the yield and quality of P. ostreatus, dsRNA was widely existed in P. ostreatus, detected by the dsRNA tech- nique. Some strains with different detoxification extent were obtained by detoxicating four generations continuously with the hyphae tip of virus-free method, dsRNA segments obviously weakened or reduced by dsRNA detection. It suggested that the a- mount of virus and genome reduced. The average growth rate of virus-free strain improved 28.1%. The activities of carboxy methyl cellulose enzyme and laccase improved 33.3% and 20.6% respectively. The production of fruiting increased 13.6%, and also the activities of anti-pollution was higher than that before.

关 键 词：平菇 DSRNA 尖端脱毒法 酶活性 生物学特性 

分 类 号：S646.14[农业科学—蔬菜学]