倪新江; 潘迎捷; 馮志勇; 李人圭
山東省煙臺大學生化系; 食用菌遺傳育種農業(yè)部部級重點實驗室 ; 上海市農業(yè)科學院食用菌研究所; 華東師范大學生物系 煙臺 264005 ; 上海 201106 ; 上海 200062

【中文摘要】 本文研究了在常規(guī)栽培條件下,香菇整個生長發(fā)育過程中培養(yǎng)料中的羧甲基纖維素酶、半纖維素酶、濾紙纖維素酶、淀粉酶、漆酶、果膠酶、酸性蛋白酶活性的動態(tài)變化規(guī)律。結果表明,培養(yǎng)料成分的不同只影響酶活性的相對大小,而不影響酶活性變化的規(guī)律性;大部分酶隨著每一潮子實體的成熟出現(xiàn)一個活性峰值;營養(yǎng)生長階段,酶活性呈總體上升趨勢,生殖生長階段則呈下降趨勢,部分酶活性在后期喪失。

【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.

【中文關鍵詞】 香菇; 胞外酶; 動態(tài)變化
【英文關鍵詞】 Lentinus edodes; Extracellular enzyme; Dynamic variation

【文獻出處】 食用菌學報,Acta Edulis Fungi,編輯部郵箱,1995年04期 【DOI】CNKI:SUN:SYJB.0.1995-04-003