A simple and practical method for Preservation of Edible Fungi
While domesticating the wild domesticated Pleurotus ostreatus strain "1015", we trained them for salt tolerance, that is, the ordinary PDA medium was salinized, prepared into a solution with a concentration of 1.0%-1.5%, sterilized under high pressure for 45-60 minutes, cooled into a slant, inoculated under aseptic conditions, and cultured in an incubator. After culture and maturity, every 10 branches were packed in a polyethylene bag and stored at room temperature for 9 months. The survival rate was more than 95%, which was almost the same as other preservation methods, and the inoculation block germinated quickly and the survival rate was high. The main reason is that salt solution has high permeability and can strongly inhibit and kill the spore germination of miscellaneous fungi, so as to reduce or even avoid pollution during preservation, and sodium ion is indispensable in the process of mycelium germination of edible fungi. at the same time, salt also contains magnesium and calcium ions necessary for the normal metabolism of edible fungi, which can also promote the growth of mycelium. Moreover, in the process of tube rotation and rejuvenation, the inoculation block has strong water absorption capacity, easy to recover and high survival rate. However, it should be noted that in the process of cultivation, it is necessary to gradually reduce the salt content of culture materials, promote mycelium germination, reduce pollution and improve the rate of finished products.
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Several New methods to reduce the contamination rate of Edible Fungi
1. The improvement method of bottled fermentation material (1cm) is as follows: the top of the culture medium is about 4cm away from the mouth of the bottle, put into the fermentation material of 1-2cm, and then sterilized. Because the fermentation material itself is sterile, after entering the strain, the hyphae soon cover the upper part of the bottle, and the hyphae are eaten at the same time. The advantage of this method is that the mixed bacteria are not easy to infect the culture medium, and the bacteria age of the strains is the same. The pollution rate can be reduced to less than 3%. Second, the improved method of wheat grain germination is to let the wheat grains germinate and then bottle and sterilize. The main storage substances of wheat grains are starch, fat and protein.
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Several methods for quality Identification of Edible Fungi
1 appearance identification for users without special equipment can identify the advantages and disadvantages of bacteria through their senses, that is, the so-called appearance identification. High-quality bacteria should have five characteristics: pure, positive, strong, moist and fragrant. Pure refers to the high purity of bacteria, no miscellaneous bacterial infection, no plaque, no inhibition line, no "sterilization" and "disruption" phenomenon. It means that the hyphae are normal and have the morphological characteristics of authentic parents. For example, the mycelium is pure white, shiny, growing evenly and neatly, connected into blocks, elastic and so on. Strong means that the hyphae develop sturdily, grow vigorously, have many and dense branches and are in culture.
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