羊肚菌是著名的野生食用菌,味道鲜美,营养丰富,为了开发利用这一宝贵的自然资源,采用组织分离法,分离出7株羊肚菌菌丝并对其生物学特性进行研究.结果表明:7株羊肚菌菌丝体在12～30℃均能生长,适宜温度范围为20～30℃,其中25℃是各菌菌丝体生长的最佳温度;菌丝体在pH范围为6.0～8.0均可生长,其中01、05和07号菌的最适pH均为7.0,02、03号菌的最适pH均为8.0,04和06号菌的最适pH分别为6.0和6.5;7株羊肚菌能利用多种碳源和氮源,其中02、03、04、05以及06号菌的菌丝生长最适碳源分别为葡萄糖、淀粉、葡萄糖、蔗糖和淀粉;01、04、05、06号菌的菌丝生长最适氮源均为蛋白胨,02和03号菌的菌丝生长最适氮源均为尿素,07号菌的菌丝生长最适氮源为蛋白胨和硝酸铵.
食用菌是一类具有营养、保健价值的绿色食品,同时食用菌产业又是一项集经济效益和生态效益于一体的可持续发展项目.笔者简述了碳源、氮源、矿质元素等化学因素,温度、光照、通气等物理因素和微生物因素对食用菌有性发育的影响.指出食用菌有性发育启动和产量都受到环境中各种因素的种类和浓度的影响,同时提出食用菌有性发育研究中存在诸多问题,应该在现代分子生物学基础上对食用菌覆土机理和调控环境因素的主要功能基因等进行深入研究.
We isolated and identified fungus from wild environment to study its biological characteristics .The mycelium was iso-lated from the fruiting body .Genomic DNA was extracted from mycelium , then used as template for the ITS gene PCR am-plification, sequencing and phylogenetic analysis.We also studied the biological characteristics of mycelium .About 700 bp fragment was amplified and sequenced .Phylogenetic analysis indicated that the fungi belonged to the genus Agrocybe.Gen-Bank accession number was KF 702393.The optimum temperature and pH were 24℃and 7.0, respectively.The optimum carbon sources and nitrogen sources were glucose and dry yeast , respectively .The fungi can advance the growth of myceli-um by adding some inorganic salt and vitamins .
