江西农业大学学报2012，Vol.34Issue(1)：170-174,5.
不同保藏方法对香菇菌种酶活性影响
Effect of Different Preservation Methods on the Enzyme Activity of Lentinula edodes Spawn
摘要
Abstract
In order to study the enzyme activation change of Lentinula edodes spawn after preservation, liquid nitrogen preservation, 4 °C preservation, paraffin preservation and 25 °C preservation were used to preserve Lentinula edodes. Growth rate and enzyme activity were detected after preservation. The results showed that liquid nitrogen preservation was the best preservation method. The growth rate was the highest, and the enzyme activities (laccase, CMC , xylanase, alpha amylase) were also the highest after liquid nitrogen preser- , vation, while paraffin preservation was the opposite. It was indecated that laccase, CMC, xylanase and alpha amylase activity could be regarded as evaluating indexes of effects of preservation methods for the preservation of Lentinula edodes spawn.关键词
香菇菌种/生长速度/酶活力/菌种保藏Key words
Lentinula edodes spawn/ growth rate/ enzyme activation/ spawn preservation分类
农业科技引用本文复制引用
刘新锐,宋秀高,邱昌颖,王玉青,谢宝贵..不同保藏方法对香菇菌种酶活性影响[J].江西农业大学学报,2012,34(1):170-174,5.基金项目
公益类科研院所专项项目(2009R10009-1) （2009R10009-1）
