海藻糖对草菇菌种的低温保护效应研究

Effect of Trehalose in Protecting Straw Mushroom (Volvariella?volvacea) at Low Temperature

摘要:

以生存活力和生长速度、厚垣孢子形成、次生代谢产物变化和基因指纹图谱方法分析了采用海藻糖溶液低温保藏草菇菌种的效果。结果显示: 不耐受低温的草菇菌种在海藻糖溶液的保护下, 能够在4~6℃下具有生存活性至少8个月以上, 而且经过低温的草菇菌种其分泌的次生代谢产物种类与采用目前常规保藏方法保藏的草菇菌种一致, 遗传稳定性测试结果也显示经过了海藻糖溶液低温保护的草菇菌种的基因指纹图谱没有发生改变; 同时采用海藻糖溶液保护的草菇菌种, 在4~6℃低温下保藏8个月后活化, 活化后的菌种采用清水低温保藏, 1个月后仍然具有生存活性, 并能产生厚垣孢子。

关键词:海藻糖, 4~6℃, 生存活性, 基因指纹图谱, 次生代谢产物

Abstract:

In order to evaluate the effect of trehalose in protecting straw mushroom (Volvariella?volvacea) strain at low temperature, the viability, growth rate, chlamydospore, metabolites, and genetic fingerprinting of Volvariella?volvacea was tested. Results showed that straw mushroom strain remained viable at 4~6℃ at least for 8 months under trahalose preservation. HPLC analysis of metabolites and molecular fingerprinting indicated that trehalose didn’t change the genetics character of Volvariella?volvacea . The recovered straw mushroom strain stored at 4~6℃ for 8 months with the trehalose preservation kept viable and produce chalmydospores when stored in water for one month.

Key words:Trehalose , 4~6℃, Viability, Genetic fingerprinting, Metabolites