芳香杯伞生物学特性及驯化栽培

顾丹丹,史玲玉,刘红霞,张金秀,姚清国,王立安

Biological characteristics and cultivation of Clitocybe fragrans

Dandan GU,Lingyu SHI,Hongxia LIU,Jinxiu ZHANG,Qingguo YAO,Li'an WANG

表4 不同培养基对芳香杯伞菌丝生长的影响

Table 4 Effects of different culture medium on the mycelial growth of Clitocybe fragrans

培养基 Medium 培养基名称 Medium name 菌丝长势 Mycelial growth vigor 生长速度 Mycelial growth rate (mm/d) 显著性差异 Significance levels 0.05 0.01 母种培养基 Stock culture media A：PDA+木屑煮汁Boiled sawdust juice +++ 1.24±0.04 de CD B：大豆饼粉培养基Soybean meal medium +++ 1.49±0.05 c B C：马铃薯蔗糖培养基Potato sucrose medium +++ 1.02±0.01 f EF D：CPDA +++ 1.26±0.10 de CD E：玉米粉培养基Corn flour medium +++ 1.79±0.07 b A F：牛粪煮汁培养基Boiled cow dung juice medium ++ 1.32±0.07 d BCD G：麦粒煮汁培养基Boiled wheat juice medium ++ 1.17±0.05 e DE H：粪草培养料培养基Compost substrate medium ++ 1.96±0.04 a A I：PDA+麸皮煮汁Boiled bran juice ++ 1.78±0.04 b A J：PDA ++ 1.38±0.04 cd BC K：正交配方Orthogonal formula ++ 0.97±0.05 f F 原种培养基 Mother spawn media 高粱Sorghum +++ 2.44±0.02 a A 玉米粒Corn ++ 1.34±0.07 b B 荞麦Buckwheat + 0.4±0.02 d D 小麦Wheat ++ 1.07±0.04 c C 小米Millet ++ 1.32±0.04 b B