一种巴尔喀什蘑菇发酵料腐生菌的鉴定及其生物学特性研究

摘要

[目的]制作巴尔喀什蘑菇培养料生产过程中,常发现一种腐生菌引起的病害,表现为棉籽壳发酵料发酵温度持续偏低,料面湿滑.研究该病害的病原和生物学特性,为该病害的有效控制提供依据.[方法]分离得到病原菌,观察形态特征和分析rDNA-ITS序列.[结果]该病原菌为粉红菌寄生菌(Hypomyces rosellus)的分生孢子阶段Cladobotryum noes菌寄生所致巴尔喀什蘑菇粉红菌病.该病原菌菌丝体最佳生长条件为20℃,属低温菌,pH5.5偏酸性生长.葡萄糖为碳源,蛋白胨为氮源,光照对菌丝体生长有一定抑制作用.[结论]在食用菌生产过程中前期严格控制温度条件,做好二次发酵,加强通风和环境卫生管理有助于预防巴尔喀什蘑菇红菌病害发生.%[Objective] The new disease is always found in the production process ofAgaricus balchaschensis cultivation,which results in continuous low fermentation temperature and wet surface.This project aims to study the pathogen and biological characteristics of the disease in order to provide basis for more effective control.[Method] Through morphological observation and its rDNA sequence analysis to obtain pathogenic bacteria.[Result] The pathogenic fungus was determined to be Cladobotryum.sp.Through the study on the biological characteristics of the pathogenic bacteria,it was found that its mycelium best growth conditions was 20℃ low temperature bacteria,acidic pH5.5 growth,glucose was its carbon source,peptone was nitrogen source,and light had a certain inhibitory effect on mycelial growth.[Conclusion] The prevention and control of the disease should be strictly controlled by the temperature condition in the early stage of the production of edible fungi,and the two fermentation work should be carried out.At the same time,strengthening the ventilation and environmental sanitation management will help prevent the disease.