| Spawn is an important factor for edible fungi cultivation , and the quality of spawn is directly related to the development of edible fungi production. In this study, five Agaricus strains, mainly focused on three aspects: spawn activity, spawn purity and spawn fingerprinting were used to establish an integrated spawn quality control technology. Major results were as follows:1. Spawn ActivityIn this experiment ,mycelia of five Agaricus strains were incubated for different time, some physiological and biochemical indexes were measured, which were related to aging of spawn. The results showed that the malondialdehyde, the superoxide dismutase, the catalase activities and the electrical conductivity had no significant coherence among five Agaricus spawns at different aging time, but the activities of acid phosphatase reduced with increasing aging time.2. Spawn PurityBacterium was added into five Agaricus spawns according to different concentration respectively to make them form latent contamination. Then a pair of primer which could amplify 16S rDNA specifically in bacterium were used. The results showed that the 16S rDNA primers successfully amplified DNA from bacterial strains, PCR products were 1500 bp in length, but Agaricus DNA showed no amplification products. The detection sensitivity of amplification showed that it was possible to detect a band reproducibly with template amounts of E.coli DNA as low as 1 pg. Finally, Dish lineation, liquid culture, ferv. PCR and liquated nitrogen-boiling water bath-lysozyme PCR were used to detect latent contamination and came to a conclusion that dish lineation and ferv. PCR were superior to others. |
