Quality Identification of Edible Fungi
The quality of edible fungi directly affects the success or failure of production and the yield. Therefore, the quality identification of edible fungi is very important to the producers.
1. Direct observation and identification of appearance
Appearance bacteria, mycelium thick white, stout, elastic, then strong vitality; if the mycelium atrophy, dry no color, or mycelium autolysis produced a large amount of reddish-brown liquid, then the vitality has become weak, not suitable for re-use; if the wood block fungus still remains hard, it belongs to the strong vitality strain, if the wood block becomes softened and loose, it has been aged and should not be used.
two。 Culture, observation and identification
For the isolated, selected and introduced strains, the adaptation characteristics of mycelium to dryness, humidity and temperature were observed through culture. If the mycelium is cultured under dry, wet and suitable dry and wet conditions, if the mycelium can grow well under the first two conditions, and the best growth is under the condition of suitable dry and wet conditions, it is said that friend is a good strain.
3. Liquid culture identification
Prepare 2% sugar solution, often sterilize and disinfect, pick up the bacteria with the size of soybean grains, put them in 100 ml of the above solution and culture them at 25: 28 air temperature for 3 or 7 days, if there are bubbles on the liquid surface and produce "oil skins" and turbidity, it shows that the bacteria itself has miscellaneous bacteria; if the bacteria sink or grow a very thin mycelium layer for a long time, it means that the strain is weak in life. If the mycelium around the wave surface grows fast and is thick and white in the shape of cotton floc, it indicates that the life of the strain is strong. 4 identification of sawdust bottle planting and periodic yield
The method of bottle identification is similar to the method of cultivation and cultivation. The sawdust culture material is loosened, the humidity is increased appropriately, the bacteria that need to be identified are inoculated in the culture medium, and the record is made. The sawdust culture material is cultured at 26 ℃ for 15 days. Then the temperature was lowered to 15: 20 ℃, and better scattered light conditions were given. After about half a month of cultivation, seeds, solid primordia and a small amount of fruit bodies appeared on the bottle wall and material surface. If no miscellaneous bacteria and abnormal phenomena are found, the bacteria are connected to the wood section and the periodic yield is identified. If the fruiting body has exuberant growth, high yield and high quality, excellent variety characteristics, and no mixed bacteria, it shows that the strain is reliable and can be preserved and put into large-scale production.
Practice has proved that the above methods are more scientific and can screen out excellent bacteria for the majority of users to choose and use.
- Prev
Technical regulation for production of edible bacteria
Edible strains refer to artificially cultured pure mycelium of edible fungi, which are usually divided into mother species, original species and cultivated species. Mother species are pure mycelia identified as valuable for production through strict screening. The mother seed is cultured with test tube slant medium, which is also called test tube species or first-class species. The mother seed is propagated and transferred to sawdust or grain culture medium to obtain the strain, which is called the original seed or secondary species. The culture container is mostly a can bottle or a strain bottle. The strain propagated from the original seed is called cultivated species or tertiary species, which can be directly used for production and cultivation. 1. Preparation of mother seed 1. Preparation of mother seed
- Next
Quality standard for edible mushroom strains
The mycelia of Pleurotus ostreatus, Pleurotus ostreatus, Flammulina velutipes, Pleurotus ostreatus, Pleurotus eryngii, Pleurotus eryngii, Pleurotus ostreatus, Flammulina velutipes, Pleurotus ostreatus, Flammulina velutipes, Pleurotus ostreatus, Pleurotus ostre The hyphae of Coprinus comatus were gray and white, thinner than Pleurotus ostreatus, slightly yellowish when the hyphae matured, the pigment of the inoculated block was heavier, and the rest were the same as Pleurotus ostreatus. The mycelial gray orchid of volvariella volvacea has a large elongation and is translucent, and most of them produce chlamydospora after maturity.
Related
- Fuxing push coffee new agricultural production and marketing class: lack of small-scale processing plants
- Jujube rice field leisure farm deep ploughing Yilan for five years to create a space for organic food and play
- Nongyu Farm-A trial of organic papaya for brave women with advanced technology
- Four points for attention in the prevention and control of diseases and insect pests of edible fungi
- How to add nutrient solution to Edible Fungi
- Is there any good way to control edible fungus mites?
- Open Inoculation Technology of Edible Fungi
- Is there any clever way to use fertilizer for edible fungus in winter?
- What agents are used to kill the pathogens of edible fungi in the mushroom shed?
- Rapid drying of Edible Fungi