低温诱导白灵菇原基形成的转录组学和DNA甲基化修饰整合分析

白灵菇是我国唯一具有知识产权的珍稀美味食用菌。目前对工厂化栽培需要低温刺激诱导其原基形成的遗传及表观遗传学研究还相当薄弱。因此，本项目以白灵菇不同生产时期（菌丝后熟期、低温刺激前期、中期、后期和原基期）为研究对象，（1）利用前期转录组测序结果，系统研究不同材料的转录谱变化，解析低温诱导原基形成的代谢调控途径和调控机理，发掘和克隆关键节点功能基因，结合超表达和RNAi方法验证关键基因的功能和作用机理；（2）利用MSAP技术和亚硫酸盐测序技术，对不同材料DNA甲基化整体水平的变化，及功能基因的DNA甲基化修饰状态的变化进行综合分析，明确DNA甲基化在低温诱导原基形成中的作用和对功能基因表达的影响。结合前期生理机制研究结果，通过整合分析，阐明低温诱导白灵菇原基形成的遗传学和DNA甲基化调控机制及相互关系，获得低温刺激的最佳时间，为有效调控白灵菇生长发育过程，减少工厂化栽培的能源消耗奠定理论基础。

Pleurotus eryngii var. tuoliensis is a famous and precious mushroom of rich nutrition and high economic value. However, little is known about the genetic and epigenetics regulation mechanism on primordial formation of commercially cultivated strains of Pleurotus eryngii var. tuoliensis by low temperature induction. In this study, to overcome this limitation, the different growth stages of commercially cultivated strains of Pleurotus eryngii var. tuoliensis are used throughout this study. Based on the results of transcriptome profiling using RNA-seq, comprehensively study the changes of global transcription profiling in different growth stages subjected to cold stress treatment, involved in gene regulation and signaling pathways related to primordial formation by low temperature induction, and then the key note gene are screened, isolated and cloned, their functions and regulation mechanism in primordial formation by low temperature induction are identified. In addition, investigate the DNA methylation changes of whole genome and individual gens during the low temperature treatment by MSAP and bisulfate sequencing, and analysis the role played by DNA methylation modifications in this process. Combined with physiological response mechanism, integrative analyze of transcriptome and DNA methylation on primordial formation of Pleurotus eryngii var. tuoliensis by low temperature induction. These results will provide useful information for shorten the breeding period and reduce work of selecting strains with short production period, diminution of the energy consumption caused by industrial cultivation, and further research on the molecular mechanisms of chilling tolerance in edible mushrooms.