天然产物研究与开发 ›› 2015, Vol. 27 ›› Issue (3): 422-426.doi: 10.16333/j.1001-6880.2015.03.010

• 研究简报 • 上一篇    下一篇

基质高利用率灵芝菌株筛选方法的研究

王天娇1,2,唐传红1*,张劲松1*,杨焱1,徐凯1,刘艳芳1,唐庆九1   

  1. 1 国家食用菌工程技术研究中心 农业部南方食用菌资源利用重点实验室 上海市农业遗传育种重点实验室,上海市农业科学院食用菌研究所,上海201403;2 上海海洋大学食品学院,上海 201306
  • 出版日期:2015-03-30 发布日期:2015-04-07

Screening of Ganoderma lucidum Strains Based on High Substrate Utilization

WANG Tian-jiao 1,2, TANG Chuan-hong 1*, ZHANG Jing-song1*, YANG Yan1, XU Kai 1, LIU Yan-fang 1, TANG Qing-jiu1   

  1. 1 National Engineering Research Center of Edible Fungi;Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture,P.R.,China;Key Laboratory of Agricultural Genetics and Breeding of Shanghai;Institute of Edible Fungi,Shanghai  Academy of Agricultural Sciences,Shanghai 201403,China; 2 College of Food Science,Shanghai Ocean University,Shanghai,201306,China
  • Online:2015-03-30 Published:2015-04-07

摘要: 通过测定27株灵芝菌株的菌丝体生长速度,漆酶和纤维素酶相对活性及其栽培试验,运用多元线性回归分析法建立了菌丝体生长速度、漆酶和纤维素酶相对活性与产量的关系,确定出菌丝体的生长速度,漆酶和纤维素酶相对活性对产量的贡献力。结果表明:这些指标与产量有较高的线性相关。利用这些指标来预测杂交菌株的产量和选择灵芝杂交育种中的亲本,具有简便、快速等优点,可以有效缩短杂交育种的周期。

关键词: 灵芝, 杂交育种, 多元线性回归分析法, 筛选

Abstract: Twenty-seven strains of Ganoderma lucidum were verified to be different strains through somatic incompatibility.The correlations of mycelial growth rate and yield,the relative activity of laccase and cellulase as well as yield were established.To further understand the roles governing growth rate during cultivation,Pearson correlation analysis was used to evaluate data from the process.Comparison of yield to that of mycelial growth rate,relative activity of laccase and cellulase demonstrated high correlation with yield.The results indicated that the correlation between these factors and yield were in high linear correlation.The model of selecting parent strains for Ganoderma lucidum hybridization breeding was constructed,which was useful and economical.

Key words: Ganoderma lucidum, hybridization breeding, multiple linear regression analysis, screening

中图分类号: 

TS201.3