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Method evaluating black fungus mycelium high temperature resistance feature

A black fungus and mycelium technology, applied in the fields of botanical equipment and methods, horticulture, application, etc., can solve the problem that the high temperature resistance characteristics of black fungus mycelium are very small, and achieve high temperature reduction, strong feasibility, and guaranteed The effect of stable or high yield

Inactive Publication Date: 2015-12-16
INST OF MICROBIOLOGY HEILONGJIANG ACADEMY OF SCI
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  • Summary
  • Abstract
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  • Claims
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Problems solved by technology

[0003] There are very few research reports on the high temperature resistance of black fungus mycelium

Method used

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  • Method evaluating black fungus mycelium high temperature resistance feature
  • Method evaluating black fungus mycelium high temperature resistance feature
  • Method evaluating black fungus mycelium high temperature resistance feature

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specific Embodiment approach 1

[0020] Specific embodiment one: the method for evaluating the high temperature resistance characteristic of black fungus mycelium in the present embodiment is to be finished according to the following steps:

[0021] Step 1, make slant with cPDA medium, the formula of described cPDA medium is: potato extract juice 200g, glucose 20g, agar 20g, water 1000mL, pH is natural;

[0022] Step 2: Inoculate the black fungus strain - Heiwei 15 into the cPDA slant, and then culture it at 25°C for 96 hours;

[0023] Step 3, then place it in an environment of 60°C for 2 hours and take it out;

[0024] Step 4: Place it in an environment of 25° C. to continue culturing, and the hyphae continue to grow or resume growth to determine the high temperature resistance of the black fungus mycelium.

[0025] In this embodiment, the black fungus species are Heiwei 11 and Heiwei 15, both of which can continue to grow, and obvious traces due to temperature changes can be seen on the surface of the colo...

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Abstract

The invention discloses a method evaluating a black fungus mycelium high temperature resistance feature and relates to an evaluating method for a black fungus high temperature resistance feature. The method is to provide a method with high feasibility and capable of simply and quickly identifying and affirming black fungus types whether to have a high-temperature resistant feature. The evaluating method comprises the following steps of (1) manufacturing a panel or an inclined surface via cPDA culture medium, (2) introducing black fungus into the cPDA inclined surface or the cPDA panel and culturing the black fungus for 96 hours at the temperature of 25 DEG C, (3) placing the black fungus at the temperature of 60 DEG C and conducting heat shock to the black fungus for 2 hours, and (4) placing the black fungus at the temperature of 25 DEG C. The mycelium continues to grow or restore growth and then the black fungus mycelium high temperature resistance feature is affirmed. The method is applied to evaluation of the black fungus high temperature resistance feature.

Description

technical field [0001] The invention relates to a method for evaluating the high temperature resistance of black fungus. Background technique [0002] Black fungus is a mesophilic fungus, and mycelium can grow at 5°C to 35°C, generally at 22°C to 28°C. The lower the temperature of black fungus bacteria, the slower the growth rate, the more fully the mycelium absorbs nutrients, the mycelium is strong, the vitality is strong, the fruiting bodies are firm, dark and fleshy, and have strong resistance to adversity. On the contrary, the higher the temperature, the faster the growth rate, but the mycelium is fragile, easy to age, and the vitality is not strong. In the later stage, the fruit body is light in color, thin in quality, low in commodity value, and weakened in resistance. Therefore, it is urgent to understand the high temperature resistance characteristics of black fungus, and whether the mycelium of black fungus can recover the growth changes after heat shock in high te...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A01G1/04
Inventor 刘佳宁张介驰韩增华张丕奇马庆芳戴肖东陈鹤孔祥辉马银鹏
Owner INST OF MICROBIOLOGY HEILONGJIANG ACADEMY OF SCI
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