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根据广东省微生物所林捷能等同志从国内外引进的侧耳属菌种中,我们选择了一些目前较为广泛栽培的种类,经人工栽培所获得的子实体和在试管斜面经40-60天,25℃培养的纯菌丝体,并与在野外采到的野生食用种一并进行了宏观和微观特征以及某些生物化学反应的比较观察。本文是对广东野生及栽培食用侧耳种的初步研究。
According to the Microbial Institute of Guangdong Province, Lin Jieneng and other comrades from the introduction of domestic and foreign species of Pleurotus, we have selected some of the more widely cultivated species obtained by artificial cultivation of fruiting bodies and in the tube slope by 40-60 days, Pure mycelium cultured at 25 ° C, and macroscopic and microscopic characteristics as well as comparative observations of some biochemical reactions were carried out along with wild edible species harvested in the wild. This article is a preliminary study of wild and cultivated edible ear in Guangdong.