羊肚菌菌核形成影响因素与分子机制研究进展  

Advances in Influencing Factors and Molecular Mechanisms of Sclerotium Formation in Morchella spp.

作　　者：赵瑞华[1] 赵妍[2] 贺晓龙[1] ZHAO Ruihua;ZHAO Yan;HE Xiaolong(College of Life Sciences,Yan’an University,Yan’an 716000,Shanxi,China;Institute of Edible Fungi,Shanghai Academy of Agricultural Sciences,Shanghai 201403,China)

机构地区：[1]延安大学生命科学学院,陕西延安716000 [2]上海市农业科学院食用菌研究所,上海201403

出　　处：《食用菌学报》2024年第5期104-112,共9页Acta Edulis Fungi

基　　金：国家自然科学基金(32260797)。

摘　　要：总结了羊肚菌(Morchella spp.)菌核的重要性、形成过程、交配型,影响羊肚菌菌核形成的营养、环境、共栖生物、种或菌株、胞外酶活性等因素及菌核形成的分子机制,并展望未来的研究方向,旨在为羊肚菌菌核形成机制的深入研究提供参考。Morels are some of the most highly prized edible and medicinal mushrooms.The importance,formation process,and mating type(MAT)of Morchella sclerotium were summarized.Influencing factors,i.e.,nutrients,environmental conditions,symbiotic organisms,species or strains,and extracelluar enzyme activities,were analyzed,and the molecular mechanism of sclerotium formation was reviewed.Future prospects for Morchella spp.research were brought forward to provide a reference for further study on the mechanisms of sclerotium formation in Morchella spp..

关 键 词：羊肚菌 菌核 影响因素 形成机制 

分 类 号：S646.7[农业科学—蔬菜学]