黑翅土白蚁及其菌圃的糖、脂肪、蛋白质、维生素、氨基酸分析   总被引：3，自引：0，他引：3  

张贞华  董兆梁 《科技通报》1993,9(1):41-43

对黑翅土白蚁及其菌圃作了生化分析,其中糖含量以幼若蚁(连菌圃)最高,为3.12％,粗脂肪以有翅繁殖蚁最高,为57％,粗蛋白以工蚁最高,为63.02％.维生素含量也以工蚁最高,其中肌醇为 40 mg/g、烟酸0.1106 mg/g、烟酰胺0.5354 mg/g、维生素A为 386国际单位/g、泛酸2.96 mg/g(仅次于幼若蚁连菌圃,后者为4.40 mg/g).氨基酸总量以工蚁最高,为46.64％,其中必需氨基酸为17.70％,半必需氨基酸4 06％,可作为营养保健中药材开发.  相似文献   

以创业为导向食用菌课程教学模式的研究与实践   总被引：2，自引：0，他引：2  

弓建国  高喜叶  宋菊 《集宁师专学报》2010,32(4)

本文从食用菌课程教学的现状出发,探讨了食用菌课程中引入学科导向型教学模式,以课程建设来促进大学生创业教育的开展,培养创新创业型人才,采用项目驱动教学法,为高职课程的施教者在整合专业技能训练与创新能力培养的教学方面提供新的视角。  相似文献   

一种产鬼臼毒素真菌的分离   总被引：1，自引：0，他引：1  

徐成东  李雪玲 《楚雄师范学院学报》2006,21(6):26-30

从云南省嵩明县产的川八角莲(Dysosma veitchii)植株的韧皮部(地下茎)中分离得到29株内生真菌,并用薄层层析技术(TLC)和高效液相色谱(HPLC)对其中一株真菌BN-04的培养物进行了分析,初步结果表明此真菌培养物中含有抗癌药物鬼臼毒素,经鉴定菌株BN-04为无孢类群(Mycelia sterilia)。  相似文献   

增强学生对"食用菌栽培学实验"学习兴趣的探讨   总被引：5，自引：0，他引：5  

黄福常  莫天砚  覃培升 《高教论坛》2006,(1):90-92

笔者根据自己在食用菌栽培学实验教学过程中的体会,从课程的时间安排、教学内容、教学方法及考核办法等几个方面展开论述,总结了如何增强学生对该课程的学习兴趣,以便更好地改善教学质量。  相似文献   

HDF·01的最佳培养条件的研究     

周彬  万华涛 《唐山师范学院学报》2007,29(5):44-47

在固体培养基上测定不同的碳氮源、微量元素、生长因子(维生素)、pH值及温度对HDF·01的菌丝生长及产孢量的影响。结果表明:pH值7.0,温度28℃最适合HDF·01的生长。培养基中以玉米粉为碳源,酵母粉为氮源,加入微量元素Mn及维生素B6,HDF·01的产孢量最高。培养基中以蔗糖为碳源,酵母粉为氮源,加入微量元素Mn及维生素B1,HDF·01的菌丝生长最好。  相似文献   

Active changes of lignification-related enzymes in pepper response to Glomus intraradices and/or Phytophthora capsici     

Zheng Hu-zhe  Cui Chun-lan  Zhang Yu-ting  Wang Dan  Jing Yu  Kim Kil Yong 《Journal of Zhejiang University. Science. B》2005,6(8):778-786

The activities of enzymes responsible for lignification in pepper, pre-inoculation with arbuscular mycorrhizal (AM) fungus ofGlomus intraradices and/or infection with pathogenic strain ofPhytophthora capsici, and the biological control effect ofG. intraradices on Phytophthora blight in pepper were investigated. The experiment was carried out with four treatments: (1) plants pre-inoculated withG. intraradices (Gi), (2) plants pre-inoculated withG. intraradices and then infected withP. capsici (Gi+Pc). (3) plants infected withP. capsici (Pc), and (4) plants without any of the two microorganisms (C). Mycorrhizal colonization rate was reduced by about 10% in pathogen challenged plants. Root mortality caused by infection ofP. capsici was completely eliminated by pre-inoculation with antagonisticG. intraradices. On the ninth day after pathogen infection, Peroxidase (POD) activity increased by 116.9% in Pc-treated roots but by only 21.2% in Gi+Pc-treated roots, compared with the control, respectively. Polyphenol oxidase (PPO) and Phenylalanine ammonia-lyase (PAL) activities gradually increased during the first 3 d and dramatically decreased in Pc-treated roots but slightly decreased in Gi+Pc-treated roots, respectively. On the ninth day after pathogen infection, PPO and PAL decreased by 62.8% and 73.9% in Pc-treated roots but by only 19.8% and 19.5% in Gi+Pc-treated roots, compared with the control, respectively. Three major POD isozymes (45000, 53000 and 114000) were present in Pc-treated roots, while two major bands (53000 and 114000) and one minor band (45000) were present in spectra of Gi+Pc-treated roots, the 45000 POD isozyme was significantly suppressed byG. intraradices, suggesting that the 45000 POD isozyme was induced by the pathogen infection but not induced by the antagonisticG. intraradices. A 60000 PPO isozyme was induced in Pc-treated roots but not induced in Gi+Pc-treated roots. All these results showed the inoculation of antagonisticG. intraradices alleviates root mortality, activates changes of lignification-related enzymes and induces some of the isozymes in pepper plants infected byP. capsici. The results suggested thatG. intraradices is a potentially effective protection agent againstP. capsici. Project supported by Korea Science and Engineering Foundation (KOSEF) through the Agricultural Plants Stress Research Center (APSRC) at Chonnam National University, Korea  相似文献   

平菇脯的研制   总被引：2，自引：0，他引：2  

杨晓虹郭丽红  翟书华 《昆明师范高等专科学校学报》2005,27(4):63-64

以平菇为原料。在不添加防腐剂、食用色素、香精的前提下，研制出色香味具全的食用菌脯产品；同时对其工艺条件进行探讨，获得生产平菇脯的工艺流程及工艺参数．平菇脯的制作采用1％～2％（体积分数）的石灰水乳浊液脱粘4h，硬化采用1％-2．5％（体积分数）的氯化钙溶液，在常温常压下浸泡处理2h，最后采用二次真空浸糖，得到组织饱满、具平菇风味、口感好的浅白色半透明产品．该方法可作为食用菌资源开发利用的又一深加工途径．  相似文献   

庆大霉素组份与生物代谢     

贾静  张习梅 《安阳师范学院学报》2000,(4):31-33

本文介绍了菌种特性,底物浓度,溶氧水平,中间补料,pH值等因素,对庆大霉素C组份的影响,并做了粗浅探讨,得出既增加优良组份比值,同时又提高发酵单位的比较适宜的条件。  相似文献   

真菌分类的变化与发展     

陈毅坚 《玉溪师范学院学报》2000,(3)

本文简要地回顾了真菌分类的发展历史 ,分析了真菌分类的变化发展历程 ,介绍了现代分类技术中一些更新的、更为科学和全面的手段和方法及在真菌分类中的应用  相似文献   

真菌多糖的研究与利用   总被引：11，自引：0，他引：11  

朱建燕  于智勇 《扬州教育学院学报》2000,(3)

真菌多糖具有重要的经济和医药价值。本文概述了真菌多糖的化学特性 ,多糖的提纯 ,真菌多糖的功效及其开发利用  相似文献