Preparation method of solid liquefied strain of jiji mushroom

Abstract

The invention relates to the field of mushroom cultivation processes, in particular to a method for producing solid liquefied strains of oyster mushrooms. First-grade liquid strains are inoculated in culture bottles to obtain liquid strains through cultivation; a solid culture compost is prepared, the liquid strains are cultivated in strain bottles, the cultivation temperature ranges from 22 DEG C to 25 DEG C, light-shielding cultivation is performed, cultivation humidity ranges from 50% to 60%, and the strain bottles can be full of strains after cultivation for 20 to 30 days; the strain bottles full of strains and free of contaminating microbes are selected out, and the strains are smashed in a smashing machine and are inoculated in sterile water to directly produce strains. By means of the method, strain growing speed is high and can be 1 / 3 higher than the solid strain growing speed, inoculation expanding of three to four times is not needed, the contamination problems in the inoculation expanding process are decreased, and the time required by propagation expanding is saved; growing points are more than growing points of common liquid strains, strains are consistent in growing speed and are relatively consistent in age, fruiting mushrooms are relatively order and good in quality, and fruiting body yield can be improved by 20%-30%; the sterile water is adopted to liquefy hyphae, mould and other contaminating microbes do not grow, and pollution rate can be reduced by 5%-10%.

Description

technical field [0001] The invention relates to the field of mushroom cultivation techniques, in particular to a method for preparing solid liquefied strains of jitake mushrooms. Background technique [0002] At present, edible fungus strains are divided into two types: solid strains and liquid strains. Solid strains are easy to operate and easy to observe, and can effectively prevent the introduction of contaminated strains. However, solid strains also have the characteristics of slow germination, low yield, and Mushrooms are not neat, and they are easy to be infected with miscellaneous bacteria during the fungus stage. The traditional liquid strains are used to produce first-level strains on a shaking table, which needs to be expanded 3-4 times, and then used for inoculation. Using this liquid strain can effectively speed up the growth of bacteria, but the operation is complicated and it is easy to cause large batches of contamination. question. Contents of the inventio...

AI Technical Summary

Problems solved by technology

[0002] At present, edible fungus strains are divided into two types: solid strains and liquid strains. Solid strains are easy to operate and easy to observe, and can effectively prevent the introduction of contaminated strains. However, solid strains also have the characteristics of slow germination, low yield, and Mushrooms are not neat and easy to be infected with miscellaneous bacteria during the fungal stage

The traditional liquid strains are used to produce first-level strains on a shaking table, which needs to be expanded 3-4 times, and then used for inoculation. Using this liquid strain can effectively speed up the growth of bacteria, but the operation is complicated and it is easy to cause large batches of contamination. question