首页|中华网柄牛肝菌培养基组分优化及其对黑松菌根合成及内源激素的影响

中华网柄牛肝菌培养基组分优化及其对黑松菌根合成及内源激素的影响

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该研究以中华网柄牛肝菌(Retiboletus sinensis)菌丝体干质量为响应值,采用Plackett-Burman试验、最陡爬坡试验及响应面试验对中华网柄牛肝菌的液体发酵培养基进行优化,并探究其对共生黑松(Pinus thunbergii)植物内源激素含量的影响。结果表明,中华网柄牛肝菌的最优培养基组分为:KH2PO4 0。5 g/L,MgSO4·7H2O 0。5 g/L,ZnSO4 3 g/L,酒石酸铵0。75 g/L,柠檬酸铁10 g/L,硫胺素50 μg/L,酪蛋白水解物0。99 g/L,酵母浸粉1。35 g/L,葡萄糖18。2 g/L。在此优化条件下,中华网柄牛肝菌菌丝体干质量最大,为3。43 g/L。黑松经过接种中华网柄牛肝菌形成菌根后,菌根苗根部为二叉分支结构并且显微结构具有明显哈氏网。黑松菌根菌生长素吲哚-3-乙酸(IAA)、玉米素(ZT)及赤霉素(GA)含量分别提高33。0%、42。5%、102。0%,脱落酸(ABA)含量降低29。0%。
Optimization of medium compositions of Retiboletus sinensis and its influence on mycorrhizal synthesis and endogenous hormones of Pinus thunbergii
In this study,using the mycelial dry mass of Retiboletus sinensis as the response value,the liquid fermentation medium of R.sinensis was optimized by using Plackett-Burman test,steepest climb test and response surface test,and its effect on the content of plant endogenous hormones of the associated Pinus thunbergii was investigated.The results showed that the optimal culture medium compositions for R.sinensis was:KH2PO4 0.5 g/L,MgSO4·7H2O 0.5 g/L,ZnSO4 3 g/L,ammonium tartrate 0.75 g/L,ferric citrate 10 g/L,thiamine 50 μg/L,casein hydrolysate 0.99 g/L,yeast extract 1.35 g/L,and glucose 18.2 g/L.Under these conditions,the mycelial dry mass of R.sinensis was the highest,reaching 3.43 g/L.After P.thunbergii was inoculated with R.sinensis and formed mycorrhiza,the root mycorrhizal seedlings had a two-branched structure and a clear harpin network under a microscope.The contents of plant hormones in P.thunbergii mycorrhizal seedlings such as indole-3-acetic acid(IAA),zeatin acid(ZT)and gibberellin acid(GA)increased by 33.0%,42.5%and 102.0%,respectively,while the content of abscisic acid(ABA)decreased by 29.0%.

Retiboletus sinensisculture mediumresponse surface testPinus thunbergiiectomycorrhizaplant endogenous hormones

谭钤文、油伦贺、刘冰、邹存超、刘宇、王建瑞、朱萌萌

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鲁东大学 农学院,山东 烟台 264025

山东安然纳米实业发展有限公司,山东 威海 264200

中华网柄牛肝菌 培养基 响应面试验 黑松 外生菌根 植物内源激素

山东省重点研发计划山东省食用菌产业技术体系建设项目山东省科技型中小企业创新能力提升工程项目

2019GSF108165SDAIT-07-032023TSGC0397

2024

中国酿造
中国调味品协会 北京食品科学研究院

中国酿造

CSTPCD北大核心
影响因子:0.759
ISSN:0254-5071
年,卷(期):2024.43(3)
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