MySheen

Several methods for quality Identification of Edible Fungi

Published: 2024-11-22 Author: mysheen
Last Updated: 2024/11/22, 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.

1 appearance identification

For users without special equipment, they 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 mycelium develops sturdily, grows vigorously, has many and dense branches, recovers on the culture medium and eats food quickly. Moistening means that the water content of the strain is moderate, the culture medium is moist, it is close to the wall of the bottle (or bag), and there is no dry shrinkage, loose and liquid accumulation.

2 heat resistance test

The mother seed after rotating tube was cultured at the appropriate temperature for one week, taken out and cultured at 35 degrees Celsius, and then returned to the optimum temperature 24 hours later to observe the recovery of mycelium. It is better to recover quickly and the hyphae lodging and yellowing less.

(3) the tapered bottled fluid medium (such as PDA medium without Agar) was used for line prevention and growth determination. After sterilization, the tested bacteria were inserted into the tested strains after sterilization and cultured at about 25 degrees Celsius for about a week. If bubbles and bacterial membranes occur and have sour taste, it shows that there are miscellaneous bacteria in the bacteria. If there is no above phenomenon, the bacteria will be pure and clean. Then observe the bacteria floating on the liquid surface, if the mycelium grows fast, the hyphae are strong, powerful, exuberant, and the edges are neat and thicker, it shows that the growth potential of the strain is strong; if the mycelium grows slowly, sparse and the mycelium layer is thin, it shows that the growth is weak and should not be used in production.

(4) cultivation experiment identification

If the culture material is packed in a wooden box, if the needle-like hyphae can be seen on the culture material 2 days after sowing, and grow around regularly, and spread to the new culture material 4 days later, while the hyphae on the original bacteria continue to develop around and do not wilt, this is a healthy cultivation species that is fresh and easy to survive.

5 experiment of mushroom emergence

On the well-developed hyphae, cover the large soil particles 3.3cm thick, small soil particles 1.6cm thick, and adjust the water, observe its growth to the soil particles. If the young buds can be seen in the mycelium cover layer at the temperature of 18 Mel 20 degrees Celsius, it is normal to produce mushrooms. If the interval between the first fruiting bodies and the second fruiting bodies is very short, it is a high-yielding species.

 
0