Tips for quality identification of edible bacteria

Edible fungi, like the seeds of crops and vegetables, is the internal factor and basis for obtaining high and stable yield. The quality of edible fungi directly affects the yield of edible fungi, and even related to the success or failure of cultivation. Therefore, it is very important to identify and identify the advantages and disadvantages of bacteria.

1. Look

1. If there are any abnormal spots or patches around or on the surface of the culture material, such as red, yellow, black, green, etc., it shows that the strain has been infected by mixed bacteria (except Lentinus edodes, mushrooms and other varieties that produce pigment). This strain is not suitable for re-use.

two。 To see whether the strain bottle (bag) has been opened, whether the bottle (bag) is damaged or not, any bacteria that have been opened or damaged may be contaminated by miscellaneous bacteria, so such strains are no longer suitable for use as strains, but can only be used for mushroom production.

3. To see if the date on the strain bottle (bag) label is too long, the mycelium with too long age will change from vegetative growth to reproductive growth. If the strain is connected to the medium, the mycelium germinates slowly, the quality of the mycelium is poor, and the ability of resistance to miscellaneous bacteria is weakened. Among the strains, there are not only full bottles (bags), but also unfilled bottles (bags) (under the premise of seed production at the same time), which is due to the inconsistency between seed production and the tightness of the material, which is permissible. This situation shows that the time of the strain is not long, you can choose the bottle (bag) full of mycelium early to use first. If all the strains are full, and it is found that some hyphae have grown out of the bottle (bag) mouth, or some culture materials have lost water and left the bottle (bag) wall, or there are a large number of small seed bodies, it shows that the bacteria age of the strain is too long and should no longer be used as a strain. The culture material in the strain bottle (bag) is not yet full of hyphae, but the strains that have come out of mushrooms are no longer suitable for use as strains. This kind of strain is mostly caused by turning the mother seed indefinitely or using the original seed as the mother seed or producing the seed as the original seed turning bottle (or bag). In this case, the strain has the advantages of weak mycelium vitality, slow food consumption and long cycle. If it continues to be used as a strain, it will seriously affect the yield and quality of finished mushrooms.

4. To see whether the hypha of the strain is white, stout, white and dense, and the color of the culture material changes from deep to light is a good strain; the mycelium is sparse, sparse on top, dense on top or sparse on top and bottom, and should no longer be used as a strain. What needs to be noted is that different kinds of edible fungi also have differences in appearance, each has its own characteristics, such as: Lentinus edodes hyphae often have brown pigment production, aerial hyphae are less; Pleurotus ostreatus aerial hyphae are extraordinarily luxuriant and can often fill containers; mushroom hyphae have poor whiteness and often have yellowish-brown pigment. Therefore, in the selection of bacteria should be treated separately according to the situation.

2. Smell

When buying bacteria, you can open a few bottles to smell it. The normal strain should have the special flavor of the strain (strain). If the bacteria with mildew, sour, bad smell or other peculiar smell belong to the abnormal range, it means that the strain has been infected by other miscellaneous bacteria and can no longer be used as a strain.

Third, try

1. The bacteria in the bag can be pinched on the outside of the bag, the good ones are loose and tight, and the soft, loose and fragile ones are inferior ones.

two。 The bacteria in the glass bottle can be opened casually, and the culture blocks can be broken with cameras or other hard sticks, and the culture blocks can be stirred properly. those who are fragile are inferior bacteria, and those with less debris are good bacteria.

3. Whether the bacteria are bagged or bottled, the advantages and disadvantages of the bacteria can be determined directly by hand. the bacteria are flexible when pressing the bacteria block with their fingers, less debris falls when they are broken into small pieces with their hands, and the mycelium on the cross section of the culture block is obviously visible. On the contrary, if the bacteria block is inelastic, the bacteria dug out are not blocky, loose and clastic, then they are inferior bacteria and can not be used in production.