醋糟栽培对杏鲍菇胞外酶活性的影响  

Effects of Vinegar Residue as Major Ingredient on Activity Changes of Several Extracellular Enzymesin Pleurotus eryngii Quei

作　　者：杨曼曼[1] 侯绍郅 马帅[1] 初洋[1] 倪新江[1] 董新伟[1] 张正坦 刘伟[1] 

机构地区：[1]烟台大学生命科学学院,山东烟台264005

出　　处：《湖北农业科学》2015年第17期4214-4216,共3页Hubei Agricultural Sciences

基　　金：烟台大学大学生科技创新基金项目(131709);山东省自然科学基金项目(ZR2010CM022)

摘　　要：以醋糟为主料栽培杏鲍菇(Pleurotus eryngii Quei),并在其生长发育的不同阶段测定了8种胞外酶的活性。结果表明,以醋糟为主料栽培杏鲍菇头潮菇生物学效率可达80.8%;其纤维素酶系完整,β-葡萄糖苷酶、HC酶、CMC酶、FP酶、淀粉酶和果胶酶的活性在子实体生长发育时期较高,在幼菇期均出现峰值;漆酶和过氧化物酶在菌丝满袋期活性出现峰值,随后呈下降趋势,过氧化物酶活性迅速下降,幼菇期和成熟期酶活性消失。Taking vinegar residue as major ingredient of Pleurotus eryngii Quei cultivation, the activity changes of eight ex-tracellular enzymes were determined in different growth periods of P. eryngiion Quei. Results showed that fungus’s biological efficiency of fruiting can reach 80.8% on vinegar residue as major medium, and with a complete set of extracellular cellulase. The activities of extracellular β-glucosidase, HCase, CMCas-e, FPase, amylase and pectase were comparatively high during fruiting body development, and their peaks were all at primodial formation; As for extracellular laccase and peroxidase, the peak of activity was observed during the pocketful of mycelium, enzyme levels then decreased rapidly. The activity of peroxi-dase decreased quickly, peroxidase activity disappeared during primodial formation and fruit-body mature period.

关 键 词：醋糟 杏鲍菇(Pleurotus eryngii Quei) 生物学效率 胞外酶 

分 类 号：S646.1[农业科学—蔬菜学]