A kind of sawdust preservation medium and its preservation method for Shiji mushroom strains

A culture medium and the technology of shimeji mushroom, applied in the direction of microorganism-based methods, fungi, preserved microorganisms, etc., to achieve the effects of high strain purity, fast mycelium growth speed, and high application value

Active Publication Date: 2022-03-25
TIANJIN AGRICULTURE COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem solved by the present invention is to overcome the defects existing in the existing strain preservation methods, and to provide a method for keeping the strains of jitake mushrooms with high vitality, no degradation, easy operation, low price, high strain purity and high strain vitality. , and there is no aerial mycelium generation, the sawdust preservation method of the easy-to-promote shiji mushroom strains, to broaden the scope of the shiji mushroom strain preservation methods

Method used

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  • A kind of sawdust preservation medium and its preservation method for Shiji mushroom strains
  • A kind of sawdust preservation medium and its preservation method for Shiji mushroom strains
  • A kind of sawdust preservation medium and its preservation method for Shiji mushroom strains

Examples

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Effect test

Embodiment 1

[0035] Embodiment 1: the application of the preservation medium of oak wood chips soaked in pure water in the preservation of shiitake mushroom strains

[0036] (1) Use 2-mesh and 3-mesh sieves to sieve the used oak wood chips, remove the wood chips and bark with smaller particles, and obtain dry oak wood chips with a particle size of 2-3 meshes.

[0037] (2) In order to ensure complete sterilization and no bacterial contamination, the interior of the wood chips used should be completely moistened. After the optimization of the experimental conditions, it was found that in the experiment, every 100g of dry oak sawdust was soaked in 400ml of pure water for 24h at room temperature, which can achieve full soaking. The maximum moisture content was determined to be 42% to obtain oak wood chips.

[0038] (3) After washing and drying the conical flask, sterilize at 121°C for 1 hour. A sterilized Erlenmeyer flask was filled with a sawdust culture medium, and the sawdust culture medi...

Embodiment 2

[0041] Embodiment 2: the application of the preservation medium of oak wood chips soaked in salt water in the preservation of Shiitake mushroom strains

[0042] (1) Use 2-mesh and 3-mesh sieves to sieve the used oak wood chips, remove the wood chips and bark with smaller particles, and obtain dry oak wood chips with a particle size of 2-3 meshes.

[0043] (2) A solution of soaking salt solution of oak sawdust is prepared, and the soaking solution is composed of: potassium dihydrogen phosphate 0.05%, magnesium sulfate 0.05%, pH 7.0.

[0044] (3) In order to ensure complete sterilization and no bacterial contamination, the interior of the wood chips used should be completely moistened. After optimization of experimental conditions, it was found that in the experiment, every 100g of dry oak sawdust was soaked in 400ml of soaking salt solution for 24h at room temperature, which could achieve full soaking. The maximum moisture content was determined to be 42% to obtain oak wood ch...

Embodiment 3

[0048] Embodiment 3: the application of the poplar sawdust preservation medium soaked in pure water in the preservation of Shiitake mushroom strains

[0049] (1) Use 2-mesh and 3-mesh sieves to sieve the used poplar wood chips, remove the wood chips and chipped skins with smaller particles, and obtain dry poplar wood chips with a particle size of 2-3 meshes.

[0050] (2) In order to ensure complete sterilization and no bacterial contamination, the interior of the wood chips used should be completely moistened. After optimization of experimental conditions, it was found that in the experiment, every 100g of dry poplar sawdust was soaked in 800ml of pure water for 5h at room temperature, which could achieve full soaking. The maximum moisture content was determined to be 60% to obtain poplar sawdust.

[0051] (3) After washing and drying the conical flask, sterilize at 121°C for 1 hour. A sterilized Erlenmeyer flask was filled with a sawdust culture medium, which was divided in...

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Abstract

The invention discloses a sawdust preservation medium for mushroom strains of shimeji mushroom and a preservation method thereof, belonging to the field of strain preservation. The sawdust preservation medium includes upper and lower layers of culture medium, the upper layer of medium is composed of wood chips, bran, and gypsum in a mass ratio of 10-12:2-3:0.2-0.3, and the lower layer of medium is composed of wood chips, The mass ratio of the upper medium to the lower medium is 12-15:40-45, and the sawdust is soaked in water or salt solution until the water content reaches the maximum value or its own water content reaches the maximum value. The preservation medium of the present invention can keep the strains high in vigor and non-degradation during mid-term and long-term preservation, and the culture medium preparation and preservation operation methods are simple, the culture medium is cheap, and the obtained strains have high purity, which can be It is widely used in industrial production and has significant market prospects.

Description

technical field [0001] The invention belongs to the field of strain preservation, and in particular relates to a wood chip preservation medium for shiitake mushroom strains and a preservation method thereof. Background technique [0002] Hypslzygus marmoreus is one of the important edible fungi entering the factory production. It is a kind of nutritious edible and medicinal rare edible fungi. It contains eight essential amino acids required by the human body, and can improve the immunity It has a variety of effects such as preventing aging and prolonging life. It enjoys the reputation of "smell mushrooms, eat jade mushrooms". [0003] For the industrial cycle production of edible fungi, the work of strains must be the top priority. The purity and quality of the strains determine the yield and quality of fruiting in the later stage, and how to preserve an excellent strain to extend the service cycle is a matter of It is an indispensable work in the work of bacteria. [0004...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/04C12N1/14C12R1/645
Inventor 朱华玲班立桐黄亮王玉杨红澎孙宁
Owner TIANJIN AGRICULTURE COLLEGE
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