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首页> 外文会议>Proceedings of the 18th congress of the International Society for Mushroom Science >Cereal Grains and Cryoprotectants in Lentinula edodes Cryopreservation at-70℃
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Cereal Grains and Cryoprotectants in Lentinula edodes Cryopreservation at-70℃

机译：香菇中的谷物和冷冻保护剂在-70℃下冷冻保存

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The periodical transfer of mycelium to cultivation medium is still the most used method in filamentous fungus preservation, but it implies in increasing the risk of contamination and/or genetic degeneration. Other short-term preservation techniques as mineral oil and distilled water have been used for basidiomycetes but they presented variation of morphology, physiology and mycelial viability directly proportional to preservation duration. Cryopreservation is considered the safest and most reliable and effective method to preserve fungi due to metabolism inactivation, and it is the one with the lowest contamination and genetic degeneration risk, mainly for basidiomycetes. However,because of the diversity of fungus species and the different responses to cryopreservation process,alternatives are necessary for each species cryopreservation,mainly among basidiomycetes. The objective of this study is to evaluate substrates associated to cryoprotective agents for Lentinula edodes cryopreservation at-20℃ and at-70℃. Mycelia were grown on oat, wheat, rice or millet grains or malt extract, immersed in cryoprotectants such as dimethyl sulfoxide,glycerol,saccharose,glucose,polyethylene glycol-6000 or malt extract, and cryopreserved at- 20℃ or at-70℃. After one-, two-or three-year cryopreservation mycelial viability was verified. Cryopreservation at-20℃ is ineffective. For threeyear cryopreservation at-70℃ wheat grains are the most consistent for mycelial viability among treatments and saccharose is the best cryoprotectant with mycelial viability of 87%. Cryopreservation at 70℃ is effective after three years,but not at-20℃ even after one year. Wheat grains and saccharose are the most effective protocol for mycelial viability in L edodes cryopreservation at-70℃ for three years.
机译：菌丝定期向培养基中转移仍然是丝状真菌保存中最常用的方法，但是它意味着增加了污染和/或遗传退化的风险。其他短期保存技术，如矿物油和蒸馏水也被用于担子菌，但它们呈现的形态，生理和菌丝活力的变化与保存时间成正比。冷冻保存被认为是由于代谢失活而保存真菌的最安全，最可靠和有效的方法，并且它是污染和遗传变性风险最低的一种方法，主要用于担子菌。然而，由于真菌种类的多样性以及对冷冻保存过程的不同反应，每种冷冻保存都需要替代品，主要是在担子菌中。这项研究的目的是评估与香菇冷冻保护剂相关的底物，其在-20℃和-70℃下冷冻保存。将菌丝体生长在燕麦，小麦，大米或小米谷物或麦芽提取物上，浸入防冻剂（如二甲亚砜，甘油，蔗糖，葡萄糖，聚乙二醇-6000或麦芽提取物中）中，然后在20℃或-70℃冷冻保存。冷冻保存一年，两年或三年后，确认菌丝活力。在20℃下冷冻保存无效。在70℃下进行3年冷冻保存，小麦籽粒在处理中的菌丝活力最一致，而蔗糖是最好的冷冻保护剂，菌丝活力为87％。 70℃下的冷冻保存有效期为三年，而20℃下的冷冻保存即使一年后也无效。小麦粒和蔗糖是在-70℃冷冻保存三年香菇菌丝体活力最有效的方法。

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