Ramírez L, Larraya L M, Pisabarro A G
Department of Agricultural Production, Public University of Navarra, Pamplona, Spain.
Int Microbiol. 2000 Sep;3(3):147-52.
The industrial production of edible basidiomycetes is increasing every year as a response to the increasing public demand of them because of their nutritional properties. About a dozen of fungal species can be currently produced for food with sound industrial and economic bases. Notwithstanding, this production is threatened by biotic and abiotic factors that make it necessary to improve the fungal strains currently used in industry. Breeding of edible basidiomycetes, however, has been mainly empirical and slow since the genetic tools useful in the selection of the new genetic material to be introduced in the commercial strains have not been developed for these fungi as it was for other organisms. In this review we will discuss the main genetic factors that should be considered to develop breeding approaches and tools for higher basidiomycetes. These factors are (i) the genetic system controlling fungal mating; (ii) the genomic structure and organisation of these fungi; and (iii) the identification of genes involved in the control of quantitative traits. We will discuss the weight of these factors using the oyster mushroom Pleurotus ostreatus as a model organism for most of the edible fungi cultivated industrially.
由于食用担子菌具有营养特性，公众对其需求不断增加，食用担子菌的工业生产逐年增长。目前，大约有十几种真菌可以在健全的工业和经济基础上进行食品生产。尽管如此，这种生产受到生物和非生物因素的威胁，这使得有必要改进目前工业上使用的真菌菌株。然而，食用担子菌的育种主要是凭经验且进展缓慢，因为像其他生物那样用于选择要引入商业菌株的新遗传物质的遗传工具尚未针对这些真菌开发出来。在这篇综述中，我们将讨论为高等担子菌开发育种方法和工具时应考虑的主要遗传因素。这些因素包括：（i）控制真菌交配的遗传系统；（ii）这些真菌的基因组结构和组织；（iii）参与数量性状控制的基因的鉴定。我们将以糙皮侧耳作为大多数工业栽培食用真菌的模式生物，来讨论这些因素的重要性。
