食用菌菌种保藏方法的研究进展  

Research Advances on Preservation of Edible Mushroom

作　　者：刘远超[1] 梁晓薇 莫伟鹏 卓丽君 胡惠萍[1] 黄龙花[1] 谢意珍[1,2] LIU Yuan-chao;LIANG Xiao-wei;MO Wei-peng;ZHUO Li-junl;HU Hui-ping;HUANG Long-hua;XIE Yi-zhen(Guangdong Institute of Microbiology,State Key Laboratory of Applied Microbiology Southern China,Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application,Guangdong Open Laboratory of Applied Microbiology,Guangzhou 510070,China;Guangdong Yuewei Edible Fungi Technology Co.Ltd.,Guangzhou 510663,China)

机构地区：[1]广东省微生物研究所,省部共建华南应用微生物国家重点实验室,广东省菌种保藏与应用重点实验室,广东省微生物应用新技术公共实验室,广东广州510070 [2]广东粤微食用菌技术有限公司,广东广州510663

出　　处：《中国食用菌》2018年第5期1-6,共6页Edible Fungi of China

基　　金：广州市产学研协同创新重大专项(201604020005);广东省公益研究与能力建设项目(20178020201007).

摘　　要：食用菌菌种是食用菌产业发展的重要基石,菌种质量直接影响着食用菌子实体的产量和品质,因此菌种保藏历来都受到食用菌生产及科研人员的重视。目前食用菌菌种保藏方法,常用的有控制温度的继代培养低温保藏法和超低温(液氮)保藏法,现已将分子生物学技术运用于菌种保藏研究,对菌种保藏方法和进展进行了综述。Edible fungus strains are an important cornerstone for the development of edible mushroom industry. The quality of strains had a direct impact on the yield and quality of edible mushroom fruiting body. Therefore, the preservation of strains had always been valued by the producer of edible mushrooms and researchers. Currently, the preservation methods of edible mushroom were mainly cryopreservation of subcultures by adjusting temperature and uhra-low temperature （liquid nitrogen） preser vation, and molecular biology techniques have been applied to the preservation of strains. This paper reviews the methods and progress of strain preservation.

关 键 词：食用菌 退化 液氮保藏 

分 类 号：S646.9[农业科学—蔬菜学]