Four simple methods for preservation of mother species of edible fungi to understand the cultivation techniques of edible fungi

Liquid paraffin preservation method: select chemical liquid paraffin, put it in a 40 ℃ thermostat for hours or days after high pressure sterilization, absorb liquid paraffin with a sterile straw or syringe, and inject it into the strain test tube. The injection volume should be about 1 cm higher than the tip of the slope, plug with cotton plugs, seal with wax, store upright in low temperature, and can be preserved for 5 years.

Wheat bran preservation method: take a certain amount of wheat bran, add water or nutrient solution, mix well and then use. Water and wheat bran were loaded into the test tube, sterilized under high pressure, and cultured at the appropriate temperature. After the mycelium is well developed, the test tube is dried at room temperature. Store it in a dry place below 20 ℃ after drying, which can be preserved for 3 to 5 years.

Physiological saline preservation method: put the bacteria into the potato culture medium, fill 60 ml culture medium in 250 ml triangle bottle, shake or shake 5 times 10 times a day for 5 days for 7 days, then move the mycelium balls into the test tube containing 5 ml sterile saline, about 4 to 5 mycelium balls per tube, plug with cotton plugs, seal the tube mouth with wax and store it at low temperature for 1 year.

Wheat grain preservation method: take high-quality wheat, soak in 20 ℃ water for 5 hours after washing, slightly dry, and tube. The appropriate loading amount is from 1 stroke 4 to 1 stroke 3, sterilized, shaken while hot, cooled and inserted into the mycelium, and cultured at suitable temperature until sparse hyphae appear on most wheat grains. Stored in a dry place below 25 ℃, it can be stored for one or two years.