五株山西野生黑木耳菌株的菌丝特性  

Mycelial Characteristics of Five Wild Strain Auricularia auricula in Shanxi Province

作　　者：杨杰[1] 刘虹[1] 车星星[1] 骈跃斌[1] YANG Jie;LIU Hong;CHE Xingxing;PIAN Yuebin(Institute of Edible Fungi,Shanxi Academy of Agricultural Sciences,Taiyuan,Shanxi 030031)

机构地区：[1]山西省农业科学院食用菌研究所,山西太原030031

出　　处：《北方园艺》2020年第24期124-128,共5页Northern Horticulture

基　　金：山西省农业科学院农业科技创新研究课题资助项目(ycx2020212);山西省农业科学院生物育种工程资助项目(2017yzgc116)。

摘　　要：以5株山西省内野生黑木耳菌株为试材,对其营养特性、温度特性以及培养基质的酸碱性进行试验,旨在为更好的认识山西省野生黑木耳菌株提供参考依据。结果表明:黑木耳菌株对甘露醇和酵母粉的利用效果较好,20~25℃是其适宜的菌丝生长温度,在pH为5.0~6.0时,各菌株的菌丝生长良好。黑Aa-015菌丝综合表现较好,黑Aa-016和黑Aa-016-2不耐碱性基质,黑Aa-018具有一定的耐酸性,黑LH07有不耐高温的特点。In order to find out wild Auricularia auricula characteristics of Shanxi Province,mycelial characteristics of five wild Auricularia auricula strains about nutritional,temperature and acid-base property were tested.The results showed that Auricularia auricula strains grew better in culture medium containing mannitol and yeast on conditions of in 20-25 ℃,when the culture medium pH value was 5.0-6.0.HEI Aa-015 had better mycelial growth performance,HEI Aa-016 and HEI Aa-016-2 had unresistant to alkaline substrate,HEI Aa-018 had certain resistance to acid medium,and HEI LH07 was not resistant to high temperature.

关 键 词：野生黑木耳 菌丝特性 生长速度 

分 类 号：S646.6[农业科学—蔬菜学]