摘要
为研究香菇菌种在不同保藏方法后的酶活性变化,用液氮保藏、4℃保藏、矿物油保藏、25℃保藏等4种保藏方法对香菇菌种进行保藏试验,同时测定保藏后的生长速度和酶活性。研究结果可知:液氮保藏对维持香菇菌种活力的效果最好,香菇菌种经液氮保藏后的生长速度最快,并且其漆酶、羧甲基纤维素酶(CMC酶)、木聚糖酶和淀粉酶的活性最高,而矿物油保藏的生长速度最慢和酶活性最低。结论:上述4种酶活力可作为香菇菌种保藏效果的评价指标。
In order to study the enzyme activation liquid nitrogen preservation, 4 ℃ preservation, paraffin change of Lentinula edodes spawn after preservation, preservation and 25℃ preservation were used to pre-serve Lentinula edodes. Growth rate and enzyme activity were detected after preservation. The results showed that liquid nitrogen preservation was the best preservation method. The growth rate was the highest, and the enzyme activities （laccase, CMC, xylanase, alpha amylase） were also the highest after liquid nitrogen preservation, while paraffin preservation was the opposite. It was indecated that laccase, CMC, xylanase and alpha amylase activity could be regarded as evaluating indexes of effects of preservation methods for the preservation of Lentinula edodes spawn.
出处
《江西农业大学学报》
CAS
CSCD
北大核心
2012年第1期170-174,共5页
Acta Agriculturae Universitatis Jiangxiensis
基金
公益类科研院所专项项目(2009R10009-1)
关键词
香菇菌种
生长速度
酶活力
菌种保藏
Lentinula edodes spawn
growth rate
enzyme activation
spawn preservation
