食用菌高温胁迫应答相关研究进展  

Research Progress on Response of Edible Fungi to High Temperature Stress

作　　者：卢方 马银鹏[1] 王雷[2] 孙尧[2] 张介驰[1,2] LU Fang;MA Yinpeng;WANG Lei;SUN Yao;ZHANG Jiechi(Institute of Microbiology,Heilongjiang Academy of Sciences,Harbin,Heilongjiang 150010;Institute of Advanced Technology,Heilongjiang Academy of Sciences,Harbin,Heilongjiang 150001)

机构地区：[1]黑龙江省科学院微生物研究所,黑龙江哈尔滨150010 [2]黑龙江省科学院高技术研究院,黑龙江哈尔滨150001

出　　处：《北方园艺》2025年第6期136-141,共6页Northern Horticulture

基　　金：国家食用菌产业技术体系黑木耳栽培岗位资助项目(CARS20)。

摘　　要：从食用菌响应高温胁迫的农艺性状变化、生理响应机制、基因表达调控、代谢途径重编程等多个方面总结了近年来在食用菌抵御高温胁迫领域的重要研究进展,发现了多个关键基因和代谢通路的调控机制,并提出了加强温度适应性育种及栽培技术优化的建议,旨在为食用菌的生产和应用提供更为科学有效的支持,推动高温胁迫下的食用菌产业可持续发展。The important research progress in the field of high-temperature stress resistance in edible fungi in recent years,including changes in agronomic traits,physiological response mechanisms,gene expression regulation,and metabolic pathway reprogramming in response to high temperature stress were summarized.Multiple key genes and metabolic pathway regulation mechanisms have been discovered,and suggestions have been put forward to strengthen temperature adaptive breeding and optimize cultivation techniques,in order to provide more scientific and effective support for the production and application of edible mushrooms,and promote the sustainable development of the edible mushroom industry under high temperature stress.

关 键 词：食用菌 高温胁迫 多组学 

分 类 号：S646[农业科学—蔬菜学]