应用食用菌深层培养技术制种效应的研究

深层培养,即让食用菌菌丝在液体培养基中生长。本试验即以马铃薯、玉米粉、麦粒作为深层培养基质,接入平菇、香菇和猴头等菌种,进行试验,以固体培养料作为对照。结果表明:食用菌菌种在液体培养基中其生长速度比固体培养的快。从菌种质量上比较:液体菌种具有生长周期短,量大,菌龄一致,接种后发菌快的优点。用液体菌种即可替代斜面母种用于原种生产,又可代替固体原种用栽培种生产,而且培养液体菌种污染率低,还可连续多次扩大培养,对菌丝的生长速度,菌种质量无不良影响,适合于大规模工厂化生产。

The Affections Research of Applying the Depths-layer-culture Technology about Edible Fungi

The depths-layer-culture,that is Edible Fungi hyphas growing in liquid medium. In this experi ment, we make the depths-layer-culture's medium by potato, maize, wheat, and inoculate Oyster Mushroom (Pleurotus ostreatus), Shiitake (Lentius edodes sing), Hedgehog hydnum (Hericidm erinaceu) in each medium. The growth speed of Edible Fungi hyphas in liquid medium is more rapidly than in solid medium. For the quality of fungi seeds, the liquid medium's have many advantages of growth in short period, quantity in large, fungi-age in unanimous. The fungi hyphas growth rapidly a,id can take the place of solid-second-grade seeds appling for the production of the third-grade seeds. It is in low rate of pollution to enlarge quantity. There are no harmful affect for the quality of fungi seeds and for the growth speed of fungi hyphas. So it is very suited for prodution in large scales.