MySheen

Identification method of edible bacteria

Published: 2024-11-22 Author: mysheen
Last Updated: 2024/11/22, Many edible mushroom growers often reflect that the cultivation failed due to the use of inferior bacteria, but they do not know how to distinguish the advantages and disadvantages of the strains. For this reason, the author specially introduces several simple methods to identify the superior and inferior strains of edible fungi. Pleurotus ostreatus. The mycelium is white, dense, stout, woolly, and has the phenomenon of wall climbing, which is an excellent strain. For example, the bacteria cultured with sawdust, the decomposed sawdust is light yellow, and a small amount of primordia appear, which is an excellent strain. If the hyphae are sparse or fascicled, the cottonseed shell medium is dark red and woody.

Many edible mushroom growers often reflect that the cultivation failed due to the use of inferior bacteria, but they do not know how to distinguish the advantages and disadvantages of the strains. For this reason, the author specially introduces several simple methods to identify the superior and inferior strains of edible fungi. Pleurotus ostreatus. The mycelium is white, dense, stout, woolly, and has the phenomenon of wall climbing, which is an excellent strain. For example, the bacteria cultured with sawdust, the decomposed sawdust is light yellow, and a small amount of primordia appear, which is an excellent strain. If the hyphae are sparse or fascicled, the cottonseed shell culture medium is dark red, the sawdust culture medium is white, the mycelia break away from the bottle wall and atrophy, there is yellow liquid accumulation at the base of the bottle, or mildew spots appear on the surface of the culture material, they are all inferior bacteria. 2. Fungus. The mycelium is white, stout, neat and uniform, which is an excellent strain. If the mycelium is sparse, the culture material particles can be seen; the primordium appears before the mycelium is full; and the yellowish liquid accumulation at the base of the bottle are all inferior bacteria. 3. Flammulina velutipes. The mycelium is white, stout, or the appearance is fine powder, the vitality is strong, and the fruiting body appears on the culture material in the later stage, which is an excellent strain. The hyphae can not grow down deeply, and the phenomenon of spitting yellow water is an aging strain, which can not be used. 4. Shiitake mushrooms. The mycelium is white, woolly, uniform growth, no thick quilt, easy to form primordium is an excellent strain. The hyphae in the bottle were sparse, the hyphae fell off the wall, shrunk, and the bacteria were browned, which were degraded or aging bacteria. 5. Straw mushroom. The hyphae are white and transparent, which are young bacteria; the hyphae are yellow-white or gray-white and transparent, which are suitable for age; the hyphae are dense as quilts, and the upper hyphae are atrophied, which are aged bacteria. Strains that are too young and too old can not be used for cultivation. 6. Mushrooms. The hyphae are gray-white, slightly bluish, fine linear, without yellow-white integument, and are excellent strains. The hyphae are yellowish, shrunk, or the upper part of the bottle is too thick, which is an inferior strain. 7. Hericium Erinaceus. The mycelium is white, stout and evenly distributed up and down, and it is easy to form a fruiting body on the surface of the culture medium. The mycelium is sparse, slender, uneven distribution, or the primordium appears before half of the hyphae occurs, or the bottom of the bottle is filled with yellow mucus, all are inferior bacteria.

 
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