“食用菌产量和品质形成的分子机理及调控”项目简介——食用菌产业发展与技术创新的科学基础

食用菌以子实体为收获物,是优质蛋白的重要来源,我国重要的食物安全战略产业,已经成为我国粮、菜、果、油之后的第五大产值农作物,2013年产量3 169.68万吨（中国食用菌协会统计）,直接产值1 707亿元,间接产值6 828亿元,从业人口逾2 000万。我国食用菌产量已占全球总产量的75%以上。但是,与食用菌产业相关的基础科学研究严重匮乏,对产量和品质形成的关键科学问题研究的空白,严重制约着我国食用菌育种和栽培等产业技术的创新,导致单产低、质量差,产业链难以延长,产业效益持续下降,产业升级艰难。科学基础研究的缺乏,已经成为食用菌产业发展的瓶颈。2014年立项的国家重点基础研究发展计划（973）项目“食用菌产量和品质形成的分子机理及调控”（2014CB138300）,紧紧抓住困扰我国食用菌产业发展的科学问题,开展食用菌高效利用木质纤维素的分子机制、食用菌子实体形成发育的调控机理、食用菌温度响应的分子机制、食用菌活性物质及其合成代谢的分子基础和食用菌优异种质性状形成的遗传基础研究,拟阐释食用菌子实体形成的营养利用与遗传调控机制、食用菌抗逆性的温度响应机制和食用菌活性物质的合成代谢调控机理。构建食用菌科学理论体系,为食用菌产业关键技术创新奠定科学基础,为优质高产提供理论指导,为延长产业链,提高产业效益提供科学路径。

An introduction of the project “Molecular Mechanisms and Regulations of Yield and Quality of Edible Mushrooms”—Scientific basis of the industrial development and technological innovation of the edible mushroom production

Mushrooms are of important source of high-quality proteins. In China, the annual output of edible mushrooms in 2013 is about 32 million tons (data from CEFA, China Association of Edible Fungi), accounting for more than 75% of the world’s total; the direct output value is 170.7 billion RMB, and the indirect output value is 682.8 billion RMB. Over 20 million Chinese people are engaged in edible mushroom production. Mushrooms have become the fifth high-value crop following grain, vegetables, fruits and oil-bearing crops in China at present. Industry of edible mushrooms is of strategic importance for the food safety in China. However, our basic science research on edible mushrooms is seriously deficient, especially on the key mechanism relavant to improvement of yield and quality. This is a hamper for development of mushroom breeding and cultivation techniques, leading to low yield and poor quality of products, hindering extension and upgrade of the industrial chain, and finally resulting in the decline of profits. The shortage of basic science research has become a bottle neck of the development of Chinese mushroom industry at present. “Molecular mechanisms and regulations of yield and quality of edible mushrooms”, a project of National Basic Research Program of China (‘973’ Program) was put into action in 2014. The project is focusing on the scientific issues hampering the development of Chinese mushroom industry, i.e., (1) molecular mechanism of efficient use of lignocellulose by edible mushrooms; (2) regulatory mechanism of fruiting body development of edible mushrooms; (3) molecular mechanism of heat stress response in edible mushrooms; (4) bioactive substances and their biosynthetic pathway in edible mushrooms; (5) genetic basis for the formation of excellent germplasm features of edible mushrooms. The project intends to figure out the following three key scientific issues: (1) nutrient utilization and genetic regulation of mushroom fruiting body formation; (2) molecular mechanisms of temperature response of mushroom; (3) anabolic regulation mechanisms of mushroom bioactive substances. The project aims at establishing a scientific theory system for edible mushrooms, providing scientific basis for technical innovation of Chinese mushroom industry, supporting the production of high yield and quality, and leading the scientific path for increasing benefits of the whole industry.