Preservation method of edible fungi, preservation of edible bacteria by native method

Generally speaking, when the mother seed of edible fungus expires, it must be used up, and even if it cannot be used up, it must be transferred again or stored in the refrigerator, otherwise, aging will make it difficult for mushroom farmers to produce. The reason why the mother seed is not easy to preserve is that its mycelium grows on the potato medium. Because the potato medium is nutritious and the mycelium growth is particularly exuberant, it is difficult to control the mycelium growth without a refrigerator. In view of this, the author introduces a method of preserving bacteria by native method to mushroom farmers, which can be preserved for 6 months without aging at room temperature. The methods are as follows:

Transfer the mother seed into the original seed in the bacteria-free area, and after the original seed is made, when the hyphae grows to half of the original seed bottle, put the original seed bottle in the inoculation box or inoculation room, or in the bacteria-free area, discard the sealed cotton stopper or Kraft paper, and fasten it with two layers of plastic film to make it lack of oxygen. When the mycelium growth exhausts the remaining oxygen in the bottle, it stops growing or grows very slowly. Even if the mycelium grows to the bottom of the bottle, it is impossible to turn to the reproductive growth stage because of lack of oxygen. In this way, the purpose of preserving the mycelium is always full of vitality and not aging. However, before use, be sure to loosen the head of the bottle mouth (but can not open the bottle mouth), let it breathe oxygen for one or two days, so that the mycelium has strong vitality before use.

This method is practical and simple, and is especially suitable for mushroom farmers who have just started to grow mushrooms and those who do not have bacteria storage equipment. As long as we pay attention to the operation of no miscellaneous bacteria, it will bring great benefits to mushroom farmers in the production of bacteria.