【正文】 道鮮美如鮑魚(yú)一而得名，子實(shí)體碩大粗壯、營(yíng)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(yú)、肉等合一烹飪，是近年來(lái)中國(guó)重點(diǎn)開(kāi)發(fā)的珍稀菇種之一 [1]。進(jìn)一步對(duì)其生理生化特性，分析 16SrRNA 序列，鑒定 S1 為 Pseudomonas putida，S2 為Pseudomonas marginais。食用菌工廠化生產(chǎn)污染菌的研究I畢業(yè)論文關(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(gè)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(gè)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 食用菌工廠化生產(chǎn)污染菌的研究IIAbstractIn 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 .食用菌工廠化生產(chǎn)污染菌的研究III目 錄 ...........................................................1 課題研究背景 ........................................................................................................................1 課題國(guó)外研究狀況 ................................................................................................................1 常見(jiàn)細(xì)菌病害 ........................................................................................................................2 課題主要研究?jī)?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(cè)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 ...................................................................................................................7食用菌工廠化生產(chǎn)污染菌的研究IV 硝酸鹽還原試驗(yàn) ...........................................................................................................7 碳源的利用 ...................................................................................................................8 卵磷脂酶測(cè)定 ...............................................................................................................8 精氨酸雙水解反應(yīng) .......................................................................................................8 運(yùn)動(dòng)性的檢查 .......................................................................................................................7 16S RDNA 序列測(cè)定與分析 .................................................................................................7 變性 ................................................................................................................................8 PCR 擴(kuò)增 ........................................................................................................................8 測(cè)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 .........................................