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Hypsizigus marmoreus strain low-temperature preserving and defrosting method

A technology for cryopreservation and shiitake mushrooms, applied in fungi, preservation of microorganisms, methods based on microorganisms, etc., can solve the problems of expensive equipment and less equipment, and achieve convenient management, easy degradation, and reduce puncture cells. effect of chance

Inactive Publication Date: 2016-09-07
LUDONG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Ultra-low temperature refrigerators have better freezing effect, but the equipment is expensive and rarely equipped in enterprises; while household refrigerators are cheap and generally equipped in enterprises

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] (1) Cryopreservation of strains:

[0032] ①Cultivation of liquid strain of Shiji mushroom:

[0033] Under aseptic conditions, pick the test tube species of shimeji mushroom with the size of soybean grains and inoculate them in the GPY liquid medium. The formula components of the GPY liquid medium are calculated in g / L: yeast extract 10, peptone 6, glucose 20, and Measure water; cultivate at 25-28°C, 160rpm constant temperature for 10-12 days.

[0034] ②Preparation of protective solution:

[0035] Prepare 1% xanthan gum as a protective solution: accurately weigh 1 g of xanthan gum solid, dissolve it in 100 ml of water, and sterilize at 121 °C for 30 min.

[0036] ③In the ultra-clean workbench, use aseptic operation, add 0.5ml of 1% xanthan gum protection solution into different 2ml cryovials with a pipette gun, and then add the prepared liquid strain of shimeji mushroom 1.5ml.

[0037] ④Put the strains prepared in the cryopreservation tube into the freezer box and st...

Embodiment 2

[0042] (1) Cryopreservation of strains:

[0043] ①Cultivation of liquid strain of Shiji mushroom:

[0044] Under aseptic conditions, pick the test tube species of shimeji mushroom with the size of soybean grains and inoculate them in the GPY liquid medium. The formula components of the GPY liquid medium are calculated in g / L: yeast extract 10, peptone 6, glucose 20, and Measure water; cultivate at 25-28°C, 160rpm constant temperature for 10-12 days.

[0045] ②Preparation of protective solution:

[0046] Prepare 1% xanthan gum as a protective solution: accurately weigh 1 g of xanthan gum solid, dissolve it in 100 ml of water, and sterilize at 121 °C for 30 min.

[0047] ③ In the ultra-clean workbench, use aseptic operation, add 1ml of 1% xanthan gum protection solution to different 2ml cryopreservation tubes with a pipette gun, and then add 1ml of the prepared shimeji mushroom liquid strain .

[0048] ④Put the strains prepared in the cryopreservation tube into the freezer b...

Embodiment 3

[0053] (1) Cryopreservation of strains:

[0054] ①Cultivation of liquid strain of Shiji mushroom:

[0055] Under aseptic conditions, pick the test tube species of shimeji mushroom with the size of soybean grains and inoculate them in the GPY liquid medium. The formula components of the GPY liquid medium are calculated in g / L: yeast extract 10, peptone 6, glucose 20, and Measure water; cultivate at 25-28°C, 160rpm constant temperature for 10-12 days.

[0056] ②Preparation of protective solution:

[0057] Prepare 1% xanthan gum as a protective solution: accurately weigh 1 g of xanthan gum solid, dissolve it in 100 ml of water, and sterilize at 121 °C for 30 min.

[0058]③In the ultra-clean workbench, use aseptic operation, add 1.5ml of 1% xanthan gum protection solution into different 2ml cryovials with a pipette gun, and then add the prepared liquid strain of shimeji mushroom 0.5ml.

[0059] ④Put the strains prepared in the cryopreservation tube into the freezer box and sto...

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PUM

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Abstract

The invention discloses a hypsizigus marmoreus strain low-temperature preserving and defrosting method. The hypsizigus marmoreus strain low-temperature preserving and defrosting method is characterized by comprising the following steps: (1) carrying out low-temperature preservation on the strain, namely, taking 1.5ml of hypsizigus marmoreus liquid strain, adding with 0.5ml of 1% of xanthan gum protection fluid, and carrying out freezing preservation in a liquid tube at -20 DEG C; and (2) carrying out defrosting, namely, taking the frozen preserved strain, immediately placing the frozen preserved strain into water at 35-40 DEG C, carrying out shaking for rapid defrosting, then transplanting the obtained strain liquid into a GPY solid medium, and carrying out constant temperature incubation at 25-28 DEG C. With the adoption of the method provided by the invention, the hypsizigus marmoreus strain is high in activity without degradation, the operation is simple and convenient, the price is low, the requirements on devices are low, the occupied space is small, and the popularization is easy.

Description

Technical field: [0001] The invention relates to a method for low-temperature preservation and thawing of shimeji mushroom strains, and relates to the technical field of microbial strain preservation. Background technique: [0002] Shimeji mushroom （ Hypsizygus marmoreus ） , alias jade mushroom, spot jade mushroom, belongs to basidiomycota, layer fungi, agaricales, white mushroom family, jade mushroom genus. True jiji mushroom contains eight essential amino acids needed by the human body. It is delicious and low in calories. It enjoys the reputation of "matsutake when you smell it, and jade mushroom when you eat it". It is one of the important edible fungi currently in factory production. It has various functions such as improving human immunity, preventing aging, and prolonging life. It is widely loved by consumers and is also a production variety with great potential. With the increasing scale of scientific research and industrial production of shiji mushroom, there ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/04C12N1/14C12R1/645
CPCC12N1/04C12N1/14
Inventor 程显好孙磊刘静李维焕
Owner LUDONG UNIVERSITY
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