倪新江; 潘迎捷; 冯志勇; 李人圭
山东省烟台大学生化系; 食用菌遗传育种农业部部级重点实验室 ; 上海市农业科学院食用菌研究所; 华东师范大学生物系 烟台 264005 ; 上海 201106 ; 上海 200062
【中文摘要】 本文研究了在常规栽培条件下,香菇整个生长发育过程中培养料中的羧甲基纤维素酶、半纤维素酶、滤纸纤维素酶、淀粉酶、漆酶、果胶酶、酸性蛋白酶活性的动态变化规律。结果表明,培养料成分的不同只影响酶活性的相对大小,而不影响酶活性变化的规律性;大部分酶随着每一潮子实体的成熟出现一个活性峰值;营养生长阶段,酶活性呈总体上升趋势,生殖生长阶段则呈下降趋势,部分酶活性在后期丧失。
【英文摘要】 Under normal cultivation conditions, dynamic variation law of CMCase, HCase, FPase, amylase, laccase, pectase and acid proteinase activity was investigated during the whole growth period of Lentinus edodes. The results revealed that the differences of medium compositions effected only the relative level of enzyme activities, not the variation law of enzyme activities; that there was an active peak following the maturation of fruitbodies in each flush for most of the enzymes; and that in general, the enzyme activities increased during mycelium growth stage, decreased during fruiting stage, and part of enzymes lost their activities in later period of cultivation.
【中文关键词】 香菇; 胞外酶; 动态变化
【英文关键词】 Lentinus edodes; Extracellular enzyme; Dynamic variation
【文献出处】 食用菌学报,Acta Edulis Fungi,编辑部邮箱,1995年04期 【DOI】CNKI:SUN:SYJB.0.1995-04-003
