Method for preserving edible fungus strains by utilizing Mongolian oak fruits
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An edible fungus and fruit technology, applied in the fields of botanical equipment and methods, application, horticulture, etc., can solve the problems of short preservation time, slow growth of mycelium of bacteria, low fruiting amount, etc. The effect of a long time and a large amount of preservation
Pending Publication Date: 2021-06-11
NORTHEAST FORESTRY UNIVERSITY
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At present, the commonly used method for the preservation of edible fungus strains is the sawdust preservation method. The sawdust preservation method has the disadvantages of inconsistent age of the preserved strains, short storage time, and low temperature preservation at 4°C. Moreover, the sawdust preservation method is generally pre
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Embodiment 1
[0022] Embodiment 1: Quercus mongolica fruit preservation medium preserves black fungus strains
[0023] 1. The strain activation medium used is:
[0024] PDA medium: peeled potato 200g, glucose 20g, agar 16g, water 1L.
[0025] PD medium: 200g of peeled potatoes, 20g of glucose, 1L of water.
[0026] 2. The tested strains are black fungus strains preserved in the Forest Protection Laboratory of Northeast Forestry University
[0027] 3. The specific steps are as follows:
[0028] (1) Prepare the PDA medium according to the conventional method, divide the PDA medium into test tubes, and the liquid volume of each test tube is 1 / 5-1 / 4 of the length of the test tube, and then put it in an autoclave for sterilization at 121°C After 20 minutes, the test tube was cooled to about 50°C, placed in a dry and clean environment to form a PDA slant medium, and cooled for later use.
[0029] (2) Inoculate black fungus strains with the size of soybean grains on PDA slant medium, and cultu...
Embodiment 2
[0040] Embodiment two: Sawdust preservation medium preserves Auricularia auricula species
[0041] (1) The formula of the sawdust preservation medium is 89% of broad-leaved sawdust, 10% of wheat bran, 0.5% of gypsum, 0.5% of lime, and the amount of water is 60% of the mass of the dry material. The above components are added in proportion, fully stirred, Mix well and set aside.
[0042] (2) Put the mixed culture medium into the test tube, compact the material with a glass rod when filling, the filling height is 2 / 3 of the test tube, wipe the mouth of the tube after loading, and plug the test tube stopper.
[0043] (3) sterilization mode is the same as embodiment (10)
[0044] (4) After the sterilization is completed, take out the medium and put it in a dry and clean environment, cool it down to about 28°C, insert 3mL of black fungus liquid strain, and culture it at 25°C until the mycelium is covered with the medium.
[0045] (5) After the hyphae are overgrown, seal the mouth ...
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Abstract
The invention provides a method for preserving edible fungus strains by utilizing Mongolian oak fruits. The method comprises the following steps that a Mongolian oak fruit preservation culture medium is prepared, inoculating and bacterium culturing are carried out, and the strains are preserved. A formula of a strain preservation culture medium used in the method is prepared from 75% of Mongolian oak fruits, 24% of auxiliary materials (90% of broadleaf sawdust and 10% of wheat bran; and the water accounts for 60% of the mass of the dry material), 0.5% of gypsum and 0.5% of lime. The specific preservation method comprises the following steps that a to-be-preserved liquid strain is inoculated into the Mongolian oak preservation culture medium, a breathable film on a bottle cap is sealed by using a transparent polyethylene plastic film to isolate oxygen after hyphae grow all over the culture medium, then the culture medium is preserved in a refrigerator at 4 DEG C, and if the preservation time does not exceed 1 year, the culture medium can be stored at normal temperature. The method for preserving the edible fungus strains by utilizing the Mongolian oak fruits has the advantages of being long in strain preservation time, consistent in strain age, large in strain preservation amount and the like, and the strain preserved through the method is stable in hypha character, vigorous in growth vigor and high in vitality.
Description
technical field [0001] The invention relates to a method for preserving edible fungus strains. Background technique [0002] The strain work is the top priority in the production process of edible fungi, and the purity and quality of the strain determine the output and quality of the mushroom. Therefore, how to preserve an excellent strain and prolong the service life is an indispensable item in the strain work. At present, the commonly used method for the preservation of edible fungus strains is the sawdust preservation method. The sawdust preservation method has the disadvantages of inconsistent age of the preserved strains, short storage time, and low temperature preservation at 4°C. Moreover, the sawdust preservation method is generally preserved in test tubes. The amount of bacteria is less. In the process of long-term preservation of strains, the strains preserved by the sawdust preservation method are prone to degeneration, and the mycelial growth rate of the degrad...
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