摘要
[目的]探讨MS培养基不好凝固的原因。[方法]通过分析琼脂浓度、培养基pH值、灭菌时间及温度、碳源、活性炭、晃动培养基对MS培养基凝固效果的影响,研究影响MS培养基凝固效果的因素。[结果]MS培养基的凝固效果主要是受琼脂浓度和培养基pH值影响。在琼脂浓度低于0.6%或培养基pH低于5.50时培养基均不能很好地凝固。碳源、灭菌时间、灭菌温度、活性炭、晃动培养基等因素均能不同程度地影响培养基的凝固效果,主要是因为它们在灭菌过程中改变了培养基pH值效应。灭菌温度达130℃以上或灭菌时间超过25 min时均显著降低了培养基的凝固效果。[结论]培养基的pH值和琼脂的浓度是影响MS培养基凝固效果的2个主导因素。
The research aimed to discuss the reason of bad solidication of MS medium. The effects of agar concentration, pH value of medium, sterilization time, sterilization temperature, active carbon, shaking medium on solidication of MS medium were analyzed to study the factors affecting solidication of MS medium. The solidication of MS medium was affected by the agar concentration and pH value of medium. When the agar concentration was less than 0.6% or the pH value of medium was less than 5.50 the MS medium wouldn＇t be well solidified. The carbon resources,sterilization time, sterilization temperature and shaking medium all had some effect on solidication of MS medium, resulting that they changed pH of medium during the sterilization course. When the sterilization temperature was more than 130 ℃ or the sterilization time was longer than 25 min the solidication effect of MS medium was decreased significantly. Both of pH value and agar concentration in MS medium were two leading factors to influence the solidicatian of MS medium .
出处
《安徽农业科学》
CAS
北大核心
2008年第4期1338-1339,1374,共3页
Journal of Anhui Agricultural Sciences
基金
江西省宜春市科技局重点项目
作者简介
陈云风（1982-），女，江西九江人，在读硕士，助教，从事植物遗传育种的教研工作。
通讯作者，E-mail：lshl0303@163．com.
