MySheen

A Simple Method for Preserving Mother Species of Edible Fungi

Published: 2024-11-08 Author: mysheen
Last Updated: 2024/11/08, A Simple Method for Preserving Mother Species of Edible Fungi

Simple Preservation method of Mother species of Edible Fungi

The mycelium of edible fungi propagates quickly and is easy to mutate, so it is difficult to preserve the strains. This paper introduces four effective and simple methods.

Liquid paraffin preservation method

After the liquid paraffin is sterilized under high pressure, put it in a thermostat for several hours or in a dryer for several days, absorb the liquid paraffin with a sterile straw or syringe and inject it into the strain test tube. The injection amount should be about 1 cm higher than the tip of the inclined plane. Plug with cotton stopper, seal with wax, store upright in low temperature, can be preserved for 5 years.

II. Preservation of wheat bran

Weigh a certain amount of wheat bran, add water or nutrient solution, mix well and then use. The wet wheat bran was loaded into the test tube, sterilized under high pressure and then cultured at the appropriate temperature. After the mycelium is well developed, the test tube is dried at room temperature. Store it in a dry place below 20 ℃ after drying, which can be preserved for 3 to 5 years.

III. Normal saline preservation method

Put the bacteria into the potato culture medium, use 250ml triangle bottle to fill 60ml culture medium, vibrate or shake 5ml 10 times a day for 5ml for 7 days, then transfer the mycelium ball into a test tube containing 5ml sterile saline. Each tube is moved into 4 to 5 mycelium balls, stuffed with cotton eggs and sealed with wax. At low temperature, it can be preserved for 1 year.

IV. wheat grain preservation method

Take high-quality wheat, after washing, soak in 20 ℃ water for 5 hours, dry slightly, and tube. The appropriate loading quantity is 1 hammer, 4 cycles, 1 stroke, 3 pipe length. Sterilize, shake while hot, cool and join the mycelium. Culture at suitable temperature, and the culture was terminated when sparse hyphae appeared on most wheat grains. Then, put it in a dry place below 25 ℃ and keep it for 1 to 2 years.

 
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