Preservation of Edible Fungi and Control of Edible Fungi Diseases

The decline of edible fungi is a common phenomenon. Adopting appropriate preservation methods and minimizing the passage times of edible fungi is one of the effective measures to prevent the decline of edible fungi. The principle of strain preservation is to reduce its metabolism, and there are many preservation methods. Two kinds of bacteria are mainly introduced for reference to mushroom farmers in the city.

One is the slope cryopreservation method: this is the simplest preservation method, that is, the slant test tube with vigorous growth and no pollution is put into the refrigerator and preserved at the low temperature of 4 ℃. After that, it is transferred to the fresh slope culture medium every 3 months, and then preserved after culture (to supplement the nutrients and moisture of the mycelium and prevent the mycelium from aging).

The second is the liquid paraffin preservation method: this method is in the inclined test tube to be preserved, the sterilized liquid paraffin is injected in the aseptic room, and the injected wax is 1 cm higher than the slope. Its purpose is to isolate the bacteria from the air and reduce their metabolic activities. Then plug it with a cork or rubber plug, seal it with wax, put it upright in an indoor dry place and keep it for more than a year. Use

As long as a small amount of mycelium is picked up from the slope with an inoculation needle and transplanted on the fresh slope culture medium, because the mycelium is stained with paraffin wax, it is necessary to transfer the test tube to grow well.