What to do about the degradation of edible bacteria?

How to prevent the degradation of edible fungi?

The main results are as follows: 1. To ensure the pure culture of bacteria. Strains that do not need to be contaminated by miscellaneous bacteria should not be mixed or closely linked with different strains of the same kind of edible fungi.

2. Strictly control the passage times of bacteria, reduce mechanical damage and ensure the vitality of bacteria.

3. Appropriate cryopreservation of bacteria. The preservation of low-temperature strains (such as mushrooms, shiitake mushrooms) at 4 ℃ and high-temperature strains (such as straw mushrooms) at 16 ℃ was beneficial to the preservation of mycelium vitality.

4. Avoiding multiple passages in a single culture medium, along with different types of culture media of reasonable generation, mother seed, original seed and productive species, it is beneficial to improve the vitality of the strain and maintain the good characters.

5. The bacteria should not be used for too long, the over-aged bacteria will appear aging, and the aging and degradation are organically linked, and the bacteria with weak vitality are easy to degenerate.

6. The bacteria should be rejuvenated regularly under the conditions of suitable temperature, suitable pH, sufficient oxygen, proper diffuse light, no miscellaneous bacteria culture and so on.

7. Spore isolation is carried out every year, excellent strains are found by sexual culture, and tissue isolation is used to consolidate the genetic characteristics of excellent strains.