海鲜菇液体菌种生产与质量控制

Hypsizygus marmoreus liquid spawn production and quality control

液体菌种替代固体菌种是食用菌工厂化生产发展趋势。海鲜菇液体菌种应用于工厂化袋式栽培,接种后12 h菌丝萌发,24 h菌丝封面,菌包发菌培养时间比使用固体菌种提早10天左右,出菇整齐,品质优,产量高。重点介绍海鲜菇液体菌种的培养基配方与配制、接种与培养关键技术,提出液体菌种质量检测方法,给出定性定量指标。

The replacement of solid spawn by liquid spawn is the development trend of industrialized production of edible mushroom.This paper mainly introduces the formulation,preparation,inoculation of the liquid spawn,and culture technologies,puts forward the quality detection method of the liquid spawn,and gives the qualitative and quantitative indexes.The liquid spawn applied in industrialized production of Hypsizygus marmoreus germinated 12 hours after inoculation,and mycelium covered surface substrate of culture bag after 24 hours.The time of the liquid spawn run after inoculation was about 10 days shorter than that of the solid spawn.Uniformity of fruitbody,good quality and yield were achieved by using liquid spawn.