Ultra-low-temperature Pleurotus eryngii spawn preservation method for factory production

Abstract

An ultra-low-temperature Pleurotus eryngii spawn preservation method for factory production includes 1, preserved spawn preparation; 2, protective agent preparation; and 3, preserving operation. The step of preserving operation includes (1), slicing agar of mother spawn source with mycelia into the bean sizes through an inoculating needle by sterile operation, placing the 4 to 6 agar slices into one sterile test tube, then adding the protective agent till covering the agar slices, sealing the sterile test tube, and marking through mark pens; (2), punching holes at the bottom, cover and side wall of plastic bottles, placing the sterile test tubes to the plastic bottles, then placing the plastic bottles the a ultra-low-temperature freezer, and decreasing the temperature to -80 to -150 DEG C at the speed of decreasing 1+-0.1 DEG C in every minute. By the aid of the ultra-low-temperature Pleurotus eryngii spawn preservation method for factory production, the Pleurotus eryngii spawn can be maintained in extreme slow metabolism state for 3 to 5 years generally, and excellent genetic characteristics can be maintained constantly.

Description

technical field [0001] The invention relates to a method for preserving pleurotus eryngii strains, in particular to a method for ultra-low temperature preservation of pleurotus eryngii strains for industrial production. Background technique [0002] Pleurotus eryngii strain is an important factor in the industrial production of Pleurotus eryngii. The internal quality of the strain and the pros and cons of genetic traits determine the production capacity of edible fungi, which are internal factors. Under the same cultivation conditions, improved varieties can increase production by more than 30% compared with ordinary varieties, or even doubled. However, if the selected good strains are not well managed, they will cause decline, or be polluted by miscellaneous bacteria, resulting in reduced production. Therefore, the preservation of strains and the selection of strains are of equal importance. In production, due to the large number of original species and cultivars, it is d...

AI Technical Summary

Problems solved by technology

[0003] There are many preservation methods for existing strains, commonly used are low-temperature preservation, liquid paraffin preservation, wheat grain preservation, salt water preservation, etc. For mushroom strains (2n) with rapid changes in physiological characteristics, using the above preservation methods requires repeated slanting Subculture, the genetic characteristics of preserved strains are prone to change (deterioration), long-term preservation is very difficult, and the preservation effect is poor, so it is not suitable for long-term preservation of strains used in industrial Pleurotus eryngii production