液体浅层静置培养食用菌菌种技术

Technology of Making Original Strains of Edible Fungi from the Liquid Strains Cultured Quiescently on the Superficial Layer

通过用浅层静置培养液体种与固体母种制作食用菌原种的对比研究,结果表明,将母种先接入液体培养基静置培养后,取液体菌丝体接入原种培养基比用母种直接接入原种培养基的菌丝萌发早、发菌快、成功率高,且粗壮、浓白、紧密、均匀一致,适合大多数食(药)用真菌菌种的制作。

The technology of making the original strains of edible fungi from liquid strains with the superficial layer culture was studied. The result showed that after the parent strains had been inoculated in the liquid culture medium and quiescently cultured, the liquid myeelia are inoculated in original strains culture, were bourgeoned earlier, grown quicker and the ratio of succession was higher than that in the original strains culture in which the parent strains were inoculated immediately. The mycelia from the liquid medium were thickset, strong and white, compact, and the size were moresane.This technique was suitable for making the most edible （officinal） fungi strains.