New pure white hypsizigus marmoreus strain
A technology of white shimeji mushroom and new strains, which is applied to fungal products, botanical equipment and methods, lichen products, etc., can solve the problems of reducing product market competitiveness, long cultivation and cultivation cycle, and increased production costs, and achieve effective It is conducive to mechanization and automation operations, short cultivation and cultivation cycle, and the effect of improving production efficiency
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Embodiment 1
[0032] Example 1 Obtaining Finc-W-247 by hybridization
[0033] This example illustrates the breeding process of the new strain Finc-W-247 of the pure white mushroom of the present invention. Specific steps are as follows:
[0034] 1) Select parent strains: select TNN-11 and H-W as parents, the fruiting bodies of these two parents can be purchased in the market, and are also preserved in the strain collection center of Shanghai Academy of Agricultural Sciences.
[0035] 2) Preparation of culture medium
[0036] PDA medium: use 200g of potatoes, 20g of glucose and 20g of agar per 1L of medium.
[0037] Original seed medium: 65% wood chips (weight percentage, the same below), 18% rice bran, 7% bran, 10% corn flour, and a water content of 60% to 62%.
[0038] Cultivated species medium: 40% corncob, 24% soybean hulls, 14% rice bran, 17% bran, 5% corn flour, and a water content of 64% to 66%.
[0039] 3) Obtain 800 heterozygotes by conventional hybridization method.
[0040] ...
Embodiment 2
[0043] Embodiment 2 bacterial age test
[0044] This embodiment compares the culture period (i.e. bacterial age), cultivation period and per unit yield of the new pure white shimeji mushroom strain Finc-W-247 of the present invention with the most widely planted H-W among the existing pure white shimeji mushroom varieties, and summarizes The advantages and characteristics of the new pure white mushroom strain Finc-W-247 of the present invention are presented.
[0045] The cultivar culture medium that present embodiment adopts is:
[0046] Medium A:
[0047] 65% sawdust, 18% rice bran, 7% bran, 10% corn flour, of which the water content is 60% to 62%.
[0048] Medium B is:
[0049] 25% corn cob, 23% sawdust, 20% soybean hulls, 12% rice bran, 15% bran, corn
[0050] 5% powder, of which the water content is 64% to 66%.
[0051] Taking H-W as the control, set 9 bacterial ages from 70d (that is, days, the same below) to 110d for culture time, every 5d is a bacterial age, and eac...
Embodiment 3
[0055] Embodiment 3 preservation test
[0056] After harvesting, Finc-W-247 and H-W are packed in 155g-165g packs, 24 packs each, stored in cold storage (3°C-8°C) for 11 days, and then taken out and placed in an environment of 23°C to record the quality changes of fruiting bodies Condition. Among them, normal: it means that the fruiting body is completely fresh; starting to deteriorate: it means that one or more fruiting bodies have started to rot, but the whole still has commodity value; completely deteriorated: more than two fruiting bodies are moldy and have no commercial value.
[0057] The test results are shown in Table 2. After being stored in a cold storage (3°C-8°C) for 11 days, it was taken out and placed in an indoor environment at 23°C. Finc-W-247 was still intact after being stored for 13 days. 10d began to turn from snow white to yellow, and lost its freshness, while the 18d part of Finc-W-247 began to turn yellow; after H-W was stored in cold storage for 11 day...
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