Genetic Polymorphism Analysis of Pleurotus cituinopileatus by ISSR

doi:10.7506/spkx1002-6630-201105037

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (5 ): 172-175.doi: 10.7506/spkx1002-6630-201105037

• Bioengineering • Previous Articles Next Articles

Genetic Polymorphism Analysis of Pleurotus cituinopileatus by ISSR

ZHANG Qiu-sheng1，XU Bing-lian2，LIU Lin-de1，CHENG Xian-hao1，GAO Xing-xi1，SHI Ya-li

1. School of Life Science, Ludong University, Yantai 264025, China；2. School of Mathmatics and Information, Ludong
University, Yantai 264025, China；3. Sports Institute, Ludong University, Yantai 264025, China

Received:2010-05-18 Revised:2011-01-21 Online:2011-03-15 Published:2011-03-03
Contact: ZHANG Qiu-sheng E-mail:qiushengzhang@126.com

Abstract

Abstract: Pleurotus cituinopileatus is an important kind of edible medicinal fungi. Totally 18 kinds of Pleurotus cituinopileatus strains were collected from some markets in China. Inter-simple sequence repeat (ISSR) method was used to analyze genetic polymorphism of Pleurotus cituinopileatus strains. A total of 102 DNA fragments were amplified by using eleven ISSR primers, and 78 of these fragments were polymorphic with polymorphism rate of 76.4%. Meanwhile, high-level genetic polymorphism was observed in Pleurotus cituinopileatus and the genetic similarity coefficients (GSC) were between 0.50 and 0.96. These 18 strains were divided into 2 groups at GSC of 0.62 and 7 groups at GSC of 0.75 according to the cluster analysis of UPGMA method. Strain 16 had an independent genetic system. These results will provide a scientific fundament to accelerate genetic breeding and identification of cultivated strains of Pleurotus cituinopileatus.

Key words: Pleurotus cituinopileatus, inter-simple sequence repeat (ISSR), polymorphism, intra-specific relationship

CLC Number:

S646

ZHANG Qiu-sheng1，XU Bing-lian2，LIU Lin-de1，CHENG Xian-hao1，GAO Xing-xi1，SHI Ya-li. Genetic Polymorphism Analysis of Pleurotus cituinopileatus by ISSR[J]. FOOD SCIENCE, 2011, 32(5 ): 172-175 https://doi.org/10.7506/spkx1002-6630-201105037

[1]	TIAN Xin, CHAI Xiuhang, LIU Yuanfa. Crystallization Properties of Binary Mixtures of Symmetrical Triglycerides 1,3-Dipalmitoyl-2-oleoyl-sn-glycerol (POP) and 1,3-Dioleoyl-2-palmitoyl-sn-glycerol (OPO) [J]. FOOD SCIENCE, 2025, 46(10): 1-10.
[2]	WANG Chunxiao, HE Yulin, TANG Jiadai, QIU Shuyi. Molecular Fingerprinting Analysis of Yeasts Isolated from Traditional Guizhou Xiaoqu, a Traditional Fermentation Starter [J]. FOOD SCIENCE, 2023, 44(2): 165-172.
[3]	SU Shuang, LUO Xin, DING Shuxuan, ZHANG Rixin, LI Bing, LI Lin, ZHANG Xia. Effect of Lard-based Monoacylglycerol on the Crystallization Behavior of Palm Stearin [J]. FOOD SCIENCE, 2022, 43(20): 25-33.
[4]	ZHENG Sifan, MA Changlu, ZHANG Wenyuan, YANG Yuze, SHEN Xiaolin, JIANG Zhumao, ZHANG Shuwen, LÜ Jiaping. Effects of Milk Protein Polymorphism and Salt Distribution on Milk Coagulation Properties [J]. FOOD SCIENCE, 2021, 42(24): 32-39.
[5]	WU Peng, LIU Juan, CHEN Guangfeng, LI Xiangyang, ZHAO Zitong, YANG Yi, TANG Xiaozhen, TIAN Jichun. Genome-Wide Association Analysis of Main Quality Traits of Steamed Bread with SNP Markers [J]. FOOD SCIENCE, 2019, 40(2): 159-164.
[6]	YU Dongliang, SHI Kan, MENG Qiang, LIU Shuwen, HE Ling. Genetic Diversity and Phylogeny of Oenococcus oeni Strains Isolated from Winemaking Regions of Changli, Hebei Province [J]. FOOD SCIENCE, 2019, 40(16): 137-143.
[7]	ZHANG Dali, FENG Yanhe, LIU Bingli, PAN Cong, FENG Ling, ZHENG Mingzhu. Analysis of Bacterial Diversity in Naturally Fermented Waxy Corn and Effects of Pure Fermentation on Its Processing Characteristics [J]. FOOD SCIENCE, 2018, 39(18): 109-114.
[8]	YANG Jiangang, SU Chang, DOU Xiao, GUO Jiaxiu, ZHANG Qi, ZHANG Suyi, AO Zonghua, SHEN Caihong. Analysis of Yeast Succession during the Fermentation of Luzhou-Flavor Liquor and Its Effect on the Formation of Selected Flavor Components [J]. FOOD SCIENCE, 2018, 39(18): 166-172.
[9]	ZHANG Qiuxue, LIU Xiaochan, ZHU Zongtao, WAN Feng, SUN Sirui, JIA Fangfang, MENG Xiangchen. Isolation and Diversity Analysis of Bifidobacterium longum from Infant Faeces [J]. FOOD SCIENCE, 2017, 38(24): 8-14.
[10]	CHEN Jingru, XIA Haijian, ZHANG Zebin, QU Lujiang, LIU Yi, LI Xingmin. Identification of Multi-Toed Beijing-You Chicken by PCR [J]. FOOD SCIENCE, 2017, 38(24): 229-234.
[11]	JIN Gang, WANG Hua, ZHANG Ang, LI Hua. Genetic Diversity Analysis of Oenococcus oeni Strains Isolated from Chinese Wines [J]. FOOD SCIENCE, 2015, 36(17): 134-139.
[12]	LUAN Chun-yan, LI Xiao-ling, ZHENG Guo-bin, YAO Juan, WANG Jian. ISSR Fingerprint Analysis and SCAR Marker of 23 Strains of Saccharomyces cerevisiae [J]. FOOD SCIENCE, 2014, 35(3): 163-167.
[13]	CHEN Sheng-xiang，QI Gui-nian*，LI Huan. Optimization of RFLP-PCR Reaction System for cpDNA in Tea Plants [J]. FOOD SCIENCE, 2013, 34(6): 73-76.
[14]	JIANG Jun-ping，LI Chun-hong，ZHANG Tao，YUN Dong-mei，YANG Xue-feng. Activity, Polymorphism and Stability of Trypsin Inhibitor from Mung Beans (Vigna radiata) [J]. FOOD SCIENCE, 2013, 34(11): 32-35.
[15]	. Identification of Puffer Species by PCR-RFLP Analysis and Chip Bio-analysis System [J]. FOOD SCIENCE, 2012, 33(22): 200-202.

Genetic Polymorphism Analysis of Pleurotus cituinopileatus by ISSR

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments