温度胁迫对黑木耳菌丝相关酶活性的影响  

Effects on the Enzyme Activities Related Mycelium of Auricularia auriculata After Temperature Stress

作　　者：刘岩岩[1] 李红[1] 王红[1] 赵玉梅 曹君[1] 刘贺 刘俊杰[1] LIU Yan-yan;LI Hong;WANG Hong;ZHAO Yu-mei;CAO Jun;LIU He;LIU Jun-jie(Edible Fungi Institute,Liaoning Academy of Agricultural Sciences,Shenyang 110161,China;Development Promotion Centre for Advanced Equipment Manufacturing Industry in Fushun City,Fushun 113000,China;Centre for Modern Agriculture,Poverty Alleviation and Development in Fushun City,Fushun 113006,China)

机构地区：[1]辽宁省农业科学院食用菌研究所,辽宁沈阳110161 [2]抚顺市先进装备制造业发展促进中心,辽宁抚顺113000 [3]抚顺市现代农业及扶贫开发促进中心,辽宁抚顺113000

出　　处：《中国食用菌》2023年第2期40-44,共5页Edible Fungi of China

基　　金：辽宁省农业科学院青年基金(2021QN2016);辽宁省自然科学基金面上项目(2022-MS-057);辽宁省清原县食用菌科技特派团(2022030693-JH5/104)。

摘　　要：以黑木耳菌株“沈8-9”为试验材料,研究了25℃和35℃条件下的菌丝体形态,观测了不同生长时期相关酶的活性、耳片形态和产量等的变化。结果表明,在高温胁迫下,黑木耳菌丝体生长速度、色泽、长势等形态特征均受到一定影响;高温胁迫后,菌包培养期丙二醛(MAD)含量增加,谷胱甘肽还原酶(GR)和多酚氧化酶(PPO)活性升高,超氧化物歧化酶(SOD)活性下降。耳芽期和出耳期过氧化氢酶(CAT)和SOD活性下降。栽培试验结果表明,菌丝体受高温胁迫后,影响其出耳时间;而且对产量和品质均有不同程度的影响。The mycelial morphology of Auricularia auricularia strain Shen 8-9 was studied at 25℃and 35℃,and the changes of the activity of related enzymes,A.auricularia morphology and yield were observed based on the effects of different cultivation periods.The results showed that the growth rate,color and growth of mycelia were affected to some extent under high temperature stress.After high temperature stress,MAD content,GR activity and PPO activity increased,and SOD activity decreased in cultivation period of fungi bag.CAT activity and SOD activity decreased at germinating stage and growth stage.The cultivation experiments showed that the time of fruiting was affected by high temperature stress,and the yield and quality of mycelia were reduced to different degrees.

关 键 词：黑木耳 菌丝 温度胁迫 酶活性 

分 类 号：S646.6[农业科学—蔬菜学]