【正文】 “香味濃郁似杏仁、味道鮮美如鮑魚一而得名，子實(shí)體碩大粗壯、營養(yǎng)豐富、菌柄潔白、菌肉肥厚、質(zhì)地脆嫩，既可保鮮加工，又可與魚、肉等合一烹飪，是近年來中國重點(diǎn)開發(fā)的珍稀菇種之一 [1]。進(jìn)一步對其生理生化特性，分析 16SrRNA 序列，鑒定 S1 為 Pseudomonas putida，S2 為Pseudomonas marginais。I / 29關(guān)于食用菌工廠化生產(chǎn)污染菌的研究摘 要從杏鮑菇工廠中患病的杏鮑菇上分離到了 2 個菌株（指定為 S1，S2 ） ，接種至種包中，產(chǎn)生了同樣的病變。根據(jù)革蘭氏染色和生化檢驗(yàn)結(jié)果，初步鑒這兩個菌株為假單胞菌屬。關(guān)鍵詞：生化檢驗(yàn) 杏鮑菇 16SrRNA 基因 Pseudomonas putida Pseudomonas marginais II / 29AbstractIn places of production bacteria were repeatedly isolated. From these lesions two bacterial strains (designated S1, S2) vaccination to the packages, then produce the same kind of of Gram stain and biochemical tests preliminarily identified these isolates as Pseudomonas. Physiological and biochemical properties, analysis of the 16SrRNA sequences, identified S1 as Pseudomonas putida. Pseudomonas ,and S2 as Pseudomonas marginais.Keywords Flammulina velutipes . Pleurotus Eryngii. Pseudomonas putida. Pseudomonas marginais . 16SrRNA gene .III / 29目 錄 ...........................................................1 課題研究背景 ........................................................................................................................1 課題國外研究狀況 ................................................................................................................1 常見細(xì)菌病害 ........................................................................................................................2 課題主要研究內(nèi)容 ................................................................................................................22. 材料與方法 ....................................................3 主要儀器和培養(yǎng)基 ................................................................................................................3 主要儀器 .........................................................................................................................3 主要培養(yǎng)基 .....................................................................................................................3 病原菌的分離純化 ...............................................................................................................4 病原菌的形態(tài)觀察及染色 ...................................................................................................7 病原菌的生理生化性狀 .......................................................................................................7 葡萄糖氧化發(fā)酵作用的測定 .........................................................................................3 氧化酶 .............................................................................................................................4 色素的產(chǎn)生 .....................................................................................................................4 接觸酶 .............................................................................................................................4 甲基紅試驗(yàn)（. 試驗(yàn)） .............................................................................................5 乙酰甲基甲醇試驗(yàn)（） ..................................................................................5 產(chǎn)生吲哚試驗(yàn) .................................................................................................................5 水解七葉靈 .....................................................................................................................6 明膠水解 .........................................................................................................................6 水解淀粉 .......................................................................................................................6 反硝化作用 ...................................................................................................................7IV / 29 硝酸鹽還原試驗(yàn) ...........................................................................................................7 碳源的利用 ...................................................................................................................8 卵磷脂酶測定 ...............................................................................................................8 精氨酸雙水解反應(yīng) .......................................................................................................8 運(yùn)動性的檢查 .......................................................................................................................7 16S RDNA 序列測定與分析 .................................................................................................7 變性 ................................................................................................................................8 PCR 擴(kuò)增 ........................................................................................................................8 測序 .................................................................................................................................8 抑菌劑的篩選 .......................................................................................................................93．結(jié)果與分析 ...................................................10 病原菌的固體培養(yǎng)特征 ................