杏鲍菇液体菌种产业化应用关键技术研究

Study on Key Technology of Pleurotus eryngii Liquid Strain Industrialization

杏鲍菇凭借菇肉肥厚、质地脆嫩且食之具鲍鱼之美、鲜嫩适口等特点,近年来已成为深受消费者喜爱的一种食用菌。针对目前杏鲍菇生产过程中存在的液体菌种菌丝活性差、出菇产量不稳定及设备维护成本高、生产技术难度高、风险高等问题,结合食用菌液体菌种接种、发酵技术特点及企业实际生产要求,论证了企业由传统固体接种向液体接种方式转变过程中需考虑和面对的系列关键技术因素,以期为食用菌液体菌种接种技术的进一步推广应用提供借鉴和参考。

In recent years,Pleurotus eryngii had become a kind of edible fungus deeply which was loved by consumers due to its fat,crisp and tender mushroom meat,the beauty of abalone and its freshness and palatability.In view of the problems existing in the production process of Pleurotus eryngii,such as poor mycelial activity of liquid bacteria,unstable output of mushroom,high cost of equipment maintenance,high difficulty of production technology and high risk,combining with the characteristics of liquid strain inoculation and fermentation technology and the actual production requirements of enterprises,enterprises should consider and face in the process of transforming from traditional solid inoculation to liquid inoculation,which would provide references for further application of liquid inoculation technology of edible fungi.