食用菌的原生质体融合必须对亲株进行遗传标记。筛选营养缺陷型或代谢突变型的传统方法,不仅需要花费大量的人力和物力,而且这些筛选是以诱变为基础,往往会引起亲本一些不利于产量和质量性状的突变。70年代发展起来的失活原生质体技术表明,失活一个亲株的原生质体与另一亲株活的原生质体融 Protoplast fusion of edible fungi must be genetically tagged to the parental strain. Traditional methods of screening for auxotrophic or metabolic mutations not only require significant human and material resources, but also based on mutagenesis, often result in mutations in the parent that are detrimental to yield and quality traits. Inactivated protoplast technology developed in the 1970s showed that inactivation of one parent protoplast melts with another living protoplast