食用菌促生细菌研究进展  

Research progress on mushroom growth-promoting bacteria

作　　者：于潇 李冠喜[1] YU Xiao;LI Guanxi(College of Life Sciences,Qufu Normal University,Qufu 273165,China)

机构地区：[1]曲阜师范大学生命科学学院,曲阜273165

出　　处：《上海农业学报》2023年第3期155-160,共6页Acta Agriculturae Shanghai

基　　金：曲阜师范大学重大横向课题(kj2019hx2019006,kj2021hx040);江苏省自然科学基金(BK20151278)。

摘　　要：食用菌促生细菌(Mushroom growth-promoting bacteria,MGPB)是对食用菌生长产生促进作用的有益细菌,具有分解纤维素、产生吲哚乙酸、分解乙烯以及增溶磷酸盐、消耗1-辛烯-3-醇等作用。相比植物根际促生菌(PGPR),目前对MGPB的研究较少。研究介绍了MGPB的分离方法,并综述其促生机制以及促生特征,为食用菌健康、安全、高效生产提供理论依据。Mushroom growth-promoting bacteria(MGPB)is a kind of beneficial bacteria that promote the growth of edible mushrooms.They have the characteristics of decomposing cellulose,producing IAA,decomposing ethylene,solubilizing phosphate,consuming 1-octene-3-alcohol and so on.The researches on MGPB were less than that of plant growth-promoting rhizobacteria(PGPR).This paper mainly introduced the separation methods of MGPB,and summarized their biomechanism and characteristics to provide theoretical reference for the healthy,safe and efficient production of mushroom.

关 键 词：MGPB 细菌分离 促生机制 促生特征 生物制剂 

分 类 号：S646[农业科学—蔬菜学]