PRITSCH, K.; COURTY, Pierre-Emmanuel; CHURIN, J. L.; CLOUTIER-HURTEAU, Benoît; ALI, M.; DAMON, Coralie; DUCHEMIN, Myriam; EGLI, S.; ERNST, J.; FRAISSINET-TACHET, Laurence; KUHAR, F.; LEGNAME, E.; MARMEISSE, Roman; MÜLLER, A.; NIKOLOVA, P.; PETER, M.; PLASSARD, Claude; RICHARD, F.; SCHLOTER, M.; SELOSSE, M. A.; FRANC, Alain; GARBAYE, J.

doi:10.1007/s00572-011-0364-4

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PRITSCH, K.
German Research Center for Environmental Health - Helmholtz Center München (GmbH)

COURTY, Pierre-Emmanuel
Interactions Arbres-Microorganismes [IAM]

CHURIN, J. L.
Interactions Arbres-Microorganismes [IAM]

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Mycorrhiza. 2011, vol. 21, n° 7, p. 589-600

Springer Verlag

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The aim of a joint effort by different research teams was to provide an improved procedure for enzyme activity profiling of field-sampled ectomycorrhizae, including recommendations on the best conditions and maximum duration for storage of ectomycorrhizal samples. A more simplified and efficient protocol compared to formerly published procedures was achieved by using manufactured 96-filter plates in combination with a vacuum manifold and by optimizing incubation times. Major improvements were achieved by performing the series of eight enzyme assays with a single series of root samples instead of two series, reducing the time needed for sample preparation, minimizing error-prone steps such as pipetting and morphotyping, and facilitating subsequent DNA analyses due to the reduced sequencing effort. The best preservation of samples proved to be storage in soil at 4\textendash6°C in the form of undisturbed soil cores containing roots. Enzyme activities were maintained for up to 4 weeks under these conditions. Short-term storage of washed roots and ectomycorrhizal tips overnight in water did not cause substantial changes in enzyme activity profiles. No optimal means for longer-term storage by freezing at -20°C or storage in 100% ethanol were recommended.< Réduire

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Biomedical and Life Sciences

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Optimized assay and storage conditions for enzyme activity profiling of ectomycorrhizae

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