Appearance Identification of Mother species of Edible Fungi
Excellent and purified strains are the fundamental guarantee for the successful cultivation of edible fungi. Several methods for identifying the appearance of the mother species of edible fungi are introduced as follows:
The mycelia of Lentinus edodes on potato glucose Agar (PDA) medium were pure white, stout, flocculent or fluffy, and had a certain wall-climbing ability and irregular wavy edges after growing all over the test tube. At the temperature of about 24 ℃, the mycelium can cover the inclined surface of the test tube in 15 days. With the special fragrance of Lentinus edodes.
The mycelium of Pleurotus ostreatus on PDA medium is white, dense and sturdy, and has strong wall-climbing ability, which can be filled with test tube space. At the temperature of 25 ℃, the mycelium can cover the inclined surface of the test tube in 6 days. It has a special aroma of Pleurotus ostreatus.
The mycelia of Flammulina velutipes on PDA medium were gray-white, velvety or flat, and slightly climbed the wall. After mycelium aging, dirty brown spots often appear on the surface, and powdery spores and small bodies are often produced on the slope. At the temperature of 23 ℃, the mycelium could cover the inclined surface of the test tube in 12 days. Mushroom fragrance is not obvious.
The hyphae of Auricularia auricula and Auricularia auricula on PDA medium were slender and transparent at first, then gradually changed into white and sturdy secondary hyphae, which were cotton-like, clustered and dense, and the front end of the hyphae was neat and short; in the later stage, it was easy to produce conidia, which covered the surface with a layer of powder. The hyphae do not climb the wall, and plaque colloid will appear on the slope after seeing the strong light for a long time, similar to the ear piece. At the temperature of 28 ℃ and 30 min, the mycelium secreted different pigments, most of them were dark brown, and most of them were amber (the color was also related to the length of culture time). The fragrance is not obvious.
When the mycelium of Agaricus bisporus was germinated on PDA medium, Ganoderma lucidum-like plaque appeared after spore germination for 9 days, the hyphae were strong and fine, the tip was straight and clear, neatly and uniformly, the mycelium was fan-shaped, and the aerial hyphae were fluffy and easy to form skins in the test tube.
After the mixed hyphae of Tremella fuciformis and Tremella pinnatifida were cultured in a certain proportion, the hyphae formed were short and dense, and the front end was neat. In the initial stage, the hyphae were fluffy and grew slowly. With the extension of culture time, a halo ring close to the culture medium was formed around the hairs.
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Preservation 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. 1. Liquid paraffin preservation method: after high-pressure sterilization of liquid paraffin, put it in a thermostat for several hours or in a dryer for several days, absorb 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. 2. weigh a certain amount of wheat bran by preservation method, add water or nutrient solution and mix well.
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A simple method for making Mother species of Edible Fungi
PDA or PSA and their improved culture medium are mostly used in the production of edible mushroom mother seed, but in some remote areas or small batch production, the raw materials in the formula are difficult to be purchased in rural areas due to the high price (generally analytical purity) and delay production. This paper introduces several simple production methods. 1. Gelatin medium. Gelatin, which refers to edible gelatin, is sold in general food and chemical stores at a lower price. Gelatin used as a coagulant or solidifying agent in food production, instead of Agar (watercress, Agar) as coagulant in mother seed production.
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