謝福泉; 胡七金
福建省食用菌技術(shù)推廣總站; 福建超大現(xiàn)代農(nóng)業(yè)科技研究所 福建福州350003; 福建福州350003

【中文摘要】 從野生朱紅密孔菌子實(shí)體組織中分離獲得朱紅密孔菌純菌絲,研究了溫度、培養(yǎng)基pH值和含水量對菌絲生長的影響,結(jié)果表明,朱紅密孔菌菌絲生長的適宜溫度為25～30℃,培養(yǎng)基最適pH值為7.0,最適含水量為60%～65%。用木屑和麩皮為培養(yǎng)料人工栽培朱紅密孔菌,在培養(yǎng)料上菌絲發(fā)滿菌袋時(shí)間為26～30d,原基形成至子實(shí)體成熟時(shí)間約為32d。

【英文摘要】 Fungal mycelium was isolated from a Pycnoporus cinnabarinus fruit body growing in the wild of Fujian Province and the effects of temperature,growth medium pH(potato dextrose agar),and the water content of a sawdust/wheat bran-based cultivation substrate on mycelium growth were evaluated.Mycelial growth was maximal at 2530 ℃,pH 7.0 and a water content value of 60%65%.When cultivated artificially in bags containing 0.75 kg of the sawdust/wheat bran substrate supplemented with sucrose and CaCO3,mycelial colonization was complete after 26～30 d,and fruit bodies were formed 32 d after the appearence of primordia.

【中文關(guān)鍵詞】 朱紅密孔菌; 生理特性; 人工栽培
【英文關(guān)鍵詞】 Pycnoporus cinnabarinus; physiological characteristics; artificial cultivation

【文獻(xiàn)出處】 食用菌學(xué)報(bào),Acta Edulis Fungi,編輯部郵箱,2008年01期 【DOI】CNKI:SUN:SYJB.0.2008-01-017