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中文摘要：
采用平板培养方法观察不同饱和度脂肪酸及其复配物对平菇（1012菌株）菌丝生长的影响。结果显示，平菇菌在含有不同饱和度脂肪酸的培养基上有不同的菌丝生长速度和不同的菌落形态。不饱和脂肪酸能促进菌丝分枝而使菌落致密，在菌落形态上表现出纵向促进作用，菌丝密度按含多不饱和脂肪酸的培养基〉含单不饱和脂肪酸的培养基〉含饱和脂肪酸的培养基〉仅含乳化剂的培养基〉基础培养基顺序递减；在含多不饱和脂肪酸的培养基上菌丝的横向生长速度显著高于含其他脂肪酸的培养基，但与基础培养基没有显著差异。
英文摘要：
The plate cultivation method was adopted to observe the effects of fatty acids with different saturations on the mycelial growth of activated strains 1012 of Pleurotu sostreatus in the present study. Results showed that saturated fatty acid and emulsifier （stearic monoglyceride plus stearic sucrose ester） can shorten the intermission of inoculum bourgeon, and the growth velocity of mycelium and their colonial morphologies are remarkably different in media containing fatty acid with different saturations. Unsaturated fatty acid can increase the amounts of branches of the mycelium to make the colony denser, namely promoting the mycelium growth vertically. The colony density decreases in the order of PUFA （polyunsaturated fatty acid） 〉 MUFA （monounsaturated fatty acid） 〉 SFA （saturated fatty acid）〉 CK （basal medium）. Polyunsaturated fatty acid also can accelerate the mycelium growth horizontally in compare with the other fatty acids, but no difference to the basal culture. The results confirmed that the components of fatty acid have great effects on the mycelium growth of edible fungi.
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