Study on the Preparation of Pleurotus eryngii Protoplast

FOOD SCIENCE ›› 2005, Vol. 26 ›› Issue (8): 150-152.

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Study on the Preparation of Pleurotus eryngii Protoplast

CHEN Min, JIANG Yu-Jian, YAO Shan-Jing, LU Yi, ZHU Lin-Hua

1.Department of Chemical and Biological Engineering, Zhejiang University; 2.Department of Biotechnology Engineering, Zhejiang Gongshang University

Online:2005-08-15 Published:2011-09-19

Abstract

Abstract: The conditions of preparation of Pleurotus eryngii protoplast were studied in details and systematically for the first time. Results showed that: the highest production rate of protoplast could be obtained by using 0.6mol/L mannitol, 2.5% lywallzyme and digesting for 3 h at the condition of 30℃, and 50r/min, pH value 4.5～5. The protoplast number of Pleurotus eryngii came to 15.35×107/ml.

Key words: Pleurotus eryngii, mycelial, protoplast, preparation

CHEN Min, JIANG Yu-Jian, YAO Shan-Jing, LU Yi, ZHU Lin-Hua. Study on the Preparation of Pleurotus eryngii Protoplast[J]. FOOD SCIENCE, 2005, 26(8): 150-152.

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Study on the Preparation of Pleurotus eryngii Protoplast

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