论文部分内容阅读
阿魏侧耳属低温栽培的食用菌,菌丝体必须经过低温处理后才能发育形成子实体,以阿魏侧耳为对象,研究低温处理对菌丝体漆酶、酪氨酸酶活力及同工酶表达的影响。采用液体培养方式,25℃振荡培养7d,10℃低温处理3、6、9、12、24、36、48h,测定菌丝体漆酶、酪氨酸酶活力,非变性聚丙烯酰胺凝胶电泳鉴定漆酶、酪氨酸酶同工酶。结果表明:10℃处理9～12h漆酶活力明显提高,处理24h以后漆酶活力变化趋于稳定;10℃处理3～12h,酪氨酸酶活力低于25℃培养,10℃处理12～48h,酪氨酸酶活力出现明显的提高。10℃处理菌丝体,漆酶同工酶出现30.0kuP.ferulae Lacc-1、33.0kuP.ferulae Lacc-2和45.0kuP.ferulae Lacc-3三条酶带,其中P.ferulae Lacc-2为低温诱导产生;酪氨酸酶出现28.0kuP.ferulae Tyr-1和43.5kuP.ferulae Tyr-2两条酶带,与25℃培养相比,10℃处理菌丝体P.ferulae Tyr-1活力减弱,P.ferulae Tyr-2活力增强。低温处理对阿魏侧耳菌丝体漆酶、酪氨酸酶酶活力及同工酶产生了明显的影响。
The fermented Pleurotus ostreatus belongs to the low-temperature cultivated edible fungus. The mycelium must undergo low-temperature treatment to form fruiting bodies. The study on the activity and isozymes of laccase, The impact of expression. The liquid culture method was adopted. The laccase and tyrosinase activities of mycelia were determined by shaking culture at 25 ℃ for 7 days and 3 ℃ for 10 days at 3, 6, 9, 12, 24, 36 and 48 hours respectively. Non-denaturing polyacrylamide gel electrophoresis Identification of laccase, tyrosinase isoenzyme. The results showed that the activity of laccase increased significantly after 9 ~ 12h treatment at 10 ℃, the activity of laccase tended to be stable after treated at 10 ℃ for 3 ~ 12h, the activity of tyrosinase was lower than 25 ℃, and the treatment at 10 ℃ for 12 ~ 48h , Tyrosinase activity was significantly improved. The mycelia were treated with 10 ℃, three bands of 30.0kuP.ferulae Lacc-1, 33.0kuP.ferulae Lacc-2 and 45.0kuP.ferulae Lacc-3 were found in the laccase isolates, of which P.ferulae Lacc-2 was induced by low temperature Tyrosinase 28.0kuP.ferulae Tyr-1 and 43.5kuP.ferulae Tyr-2 two bands, compared with the culture at 25 ℃, 10 ℃ treated mycelium P.ferulae Tyr-1 activity decreased, P .ferulae Tyr-2 activity increased. Low temperature treatment had significant effects on enzyme activities and isozymes of Pleurotus ostreatus mycelium laccase and tyrosinase.