Production process of solid strain of hypsizigus marmoreus

Abstract

The invention relates to a production process of a solid strain of hypsizigus marmoreus. The production process comprises the following steps: (1) plate strain culture: selecting high-quality test tube seeds, inoculating the high-quality test tube seeds into a plate, after the inoculation, putting the plate into a culture tank, and carrying out culturing, so as to obtain a plate strain; (2) P1 triangular flask strain culture: preparing a P1 triangular flask culture medium, inoculating the plate strain into a P1 triangular flask, carrying out biochemical culture, so as to obtain a P1 triangularflask strain; (3) P2 triangular flask strain culture: preparing a P2 triangular flask culture medium, inoculating the P1 triangular flask strain, carrying out culture, so as to obtain a P2 triangularflask strain; (4) P1 plastic bottle strain culture: preparing a P1 plastic bottle culture medium, inoculating the P2 triangular flask strain, carrying out culture, so as to obtain a P1 plastic bottlestrain; and (5) P2 plastic bottle strain culture: preparing a P2 plastic bottle culture medium, inoculating the P1 plastic bottle strain, carrying out culture, so as to obtain a P2 plastic bottle strain. By optimizing a process, pollution caused due to staining of saw dust in an abdicating process of the strain is reduced, the stable quality of the strain is guaranteed, and the spatial turnover rate is increased.

Description

technical field [0001] The invention belongs to the technical field of biological strain cultivation, and relates to a production process of solid strains of shimeji mushroom. Background technique [0002] True jiji mushroom is an excellent edible fungus, which is famous for its smooth and tender cap, crisp handle, rich nutrition and delicious taste. The protein of Jiji mushroom has a complete range of amino acids, and the content is very rich, especially the content of lysine and arginine is particularly high. Dried jiji mushroom contains 8.87% protein, 60.2% carbohydrate, and 74% crude fiber. It is a low-calorie, low-fat health food. The function of the spleen to quench thirst, the effect of clearing heat and calming the liver, regular consumption can improve immunity, prevent aging and prolong life. [0003] The production strains of Shijiji mushroom include solid strains and liquid strains. The existing solid strains are subcultured with sawdust medium during productio...

AI Technical Summary

Problems solved by technology

[0003] The production strains of jijiji include solid strains and liquid strains. The existing solid strains are subcultured in the sawdust medium during production. During the transfer process of the sawdust medium, it is easy to be infected with mold, and the quality of the strains is affected by the wood chips. The quality is greatly affected and it is not easy to observe, and the hyphae spread cycle is long