摘要
食用菌液体菌种由于具有不耐贮藏和不便于运输等缺点,极大地限制了液体菌种的推广应用。研究报道了一种食用菌液体菌种固化技术,可有效解决液体菌种的上述缺点。在优选的蔗糖、豆饼粉液体培养基中摇瓶培养香菇856,将得到的菌丝球与优选的主要成分是棉籽壳的固化载体基质按1∶6的比例混合,制成固化菌种,室温保藏30d,与保藏0d的固化菌种相比,呼吸强度低,纤维素酶活力明显升高,萌发力强,菌丝生长快。
The application and popularization of edible mushroom liquid spawn had been limited greatly due to its short storage time and shiping inconvenience. The liquid spawn solidification technique discussed in the present report would be a facility resolution to overcome the disadvantages of liquid spawn. Lentinus edodes 856 was cultivated by shaking flask in a selected optimum liquid medium, in which sugar and soybean cake powder were main compositions. Solidification spawn was made of the mixture of hyphae pell...
出处
《中国食用菌》
北大核心
2009年第1期16-17,22,共3页
Edible Fungi of China
基金
河南省科技攻关项目(编号:0524040003)。
关键词
香菇
液体菌种
固化技术
Lentinus edodes
Liquid spawn
Solidification technique
