Seven simple and feasible preservation methods of edible bacteria

Edible bacteria

Due to low production investment and high economic benefits, edible mushroom production upsurge has sprung up in rural areas in recent years. In the production, the mycelium of edible fungi propagates quickly, and it is easy to age, and it is more difficult to preserve the strains. Here are seven simple and easy methods of strain preservation for farmers' reference:

Distilled water method

Suitable for the seedlings of Pleurotus ostreatus, Flammulina velutipes and Lentinus edodes.

1. To preserve Pleurotus ostreatus and Flammulina velutipes, 80% of the bacteria to be preserved in the test tube were transferred into the inoculation box for sterilization, and distilled water was injected into the test tube plug with a syringe to submerge the culture medium to 2 cm. The mouth of the tube is sealed with mineral wax and stored in a cool place at room temperature for 1-1.5 years.

2. Preserve Lentinus edodes and Auricularia auricula strains, use a finger tube of 150 × 15mm to culture to 7 mature solid or semi-solid test tubes under aseptic operation in the inoculation box, put into a large test tube of 25 × 200mm, inject distilled water into the large test tube to 1 cm at the mouth of the tube, seal it with rubber bolt, strengthen and seal it with mineral wax and place it in a cool place. Auricularia auricula can be preserved for 7-8 months and Lentinus edodes for 9-12 months.

This method can also preserve other bacteria at natural temperature.

Urea temporary storage method

Put the bagged urea in the place of avoiding light and good ventilation, bury the main body of the test tube bacteria in the urea particles and expose the mouth of the test tube, which can preserve the vitality of the bacteria for as much as 30 days. This method can be carried out in a constant low temperature environment.

Liquid paraffin preservation method

The chemical liquid paraffin was sterilized under high pressure and put into a 40 ℃ thermostat for several hours or in a dryer for several days. The liquid paraffin was absorbed by a sterile straw or syringe and injected into the bacteria test tube. The injection volume should be about 1 cm higher than the tip of the bevel, plug the pipe mouth with cotton plugs and seal with paraffin wax. Store upright in a clean, dry, cool place for 5 years.

Wheat bran preservation method

Take some wheat bran, add water or nutrient solution, mix well and set aside. The water bran was put into the test tube and sterilized under high pressure, then mixed with the bacteria, cultured at the appropriate temperature, and dried at room temperature after the mycelium developed. Then store it in a dry place below 20 ℃, which can be preserved for 3-5 years.

Normal saline preservation method

Put the bacteria into the potato culture medium, 60 ml culture solution per 250 ml triangle bottle, vibrate the culture medium or shake 5-10 times a day for 5-7 days, and then inhale the mycelium ball into the test tube containing 5 ml sterile saline. Each tube is moved into about 4-5 mycelium balls, stuffed with cotton plugs, and sealed with wax. The low temperature can be preserved for 1 year.

Wheat grain preservation method

The high quality wheat was washed and soaked in 20 ℃ water for 5 hours, dried slightly and then piped. The appropriate loading quantity is from lamp 4 to 1amp 3 of the tube length. The test tube containing wheat grains was sterilized and dispersed while it was hot, cooled and inserted into the mycelium. The culture was terminated when sparse hyphae appeared on most wheat grains at the appropriate temperature. The bacteria can be stored in a dry place below 20 ℃ for 1-2 years.

Refrigerator preservation method

The test-tube bacteria that have grown can be preserved for 7 months in the refrigerator and in the fresh-keeping layer. The strain does not degenerate.