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影响食用菌子实体形成的因素,以往对碳氮源、无机盐、光、温度、CO_2等的效果研究较多.近年来对子实体形成的促进物质也有一些报道.3′,5′cAMP和茶碱诱导子实体形成已引起人们的兴趣,但由于实验菌种和使用浓度不同,结果有差异.我们采用在培养基中加茶碱和菌丝长满瓶后喷茶碱两种方式,研究了茶碱对美味侧耳子实体形成的影响,现将结果报告如下:
In the past, many studies have been made on the effects of carbon and nitrogen sources, inorganic salts, light, temperature, CO 2, etc. In recent years, there have been some reports on the promoters of fruiting body formation.3 ’, 5’cAMP and tea Alkali-induced fruiting body formation has aroused people’s interest, but the experimental strains and the use of different concentrations, the results are different.We use the medium plus theophylline and mycelium covered with bottles of tea theophylline after two ways to study Theophylline on the delicious side ear fruiting body formation, the results are reported as follows: