论文部分内容阅读
以人工栽培食用菌3个菇种(滑菇、杏鲍菇、金针菇)的18个主要栽培菌株为试材,采用聚丙烯酰胺凝胶电泳技术,比较分析了其酯酶同工酶酶谱特征。结果表明:3个菇种分别具有自己的特征酶带,种内菌株间酶带数目、Rf值存在差异,表明菌株间遗传基础存在差别,没有同种异名的现象。因此利用酯酶同工酶判定食用菌种的分类地位和种内菌株间差异是一种可行的方法。
Eighteen main cultivated strains of three kinds of cultivated edible fungi (Radix et Rhizoma, Pleurotus eryngii, Flammulina velutipes) were used as materials, and the characteristics of their esterase isozymes were compared by polyacrylamide gel electrophoresis . The results showed that the three mushroom strains had their own characteristic enzyme bands respectively. The number of enzyme bands among the strains and the difference of Rf values showed that the genetic basis of the strains was different and there was no phenomenon of the same type. Therefore, the use of esterase isozyme to determine the taxonomic status of species and intraspecies differences is a viable method.