Edible fungus strain purification and rejuvenation technology

Abstract

The invention relates to an edible fungus strain purification and rejuvenation technology, which comprises the following steps of 1, taking a degraded edible fungus strain to be subjected to purification and rejuvenation into a first culture medium; when the diameter of the bacterial colony reaches 2 to 3cm, cutting tip ends; transferring and putting the tip ends into a second culture medium; whenthe diameter of the bacterial colony reaches 2 to 3cm again, cutting the tip ends; transferring and putting the tip ends into a third culture medium; when the diameter of the bacterial colony reaches2 to 3cm again, cutting the tip ends; transferring and putting the tip ends into a fourth culture medium; 2, when the diameter of the strain bacterial colony transferred in the last time reaches 2 to3cm, transferring the strain into a shake bottle culture solution; adding penicillin into the shake bottle culture solution; culturing the strain onto the surface of the shake bottle culture solutionuntil mycelia fully grow on the surface of the liquid; 3, transferring the strain into a basic wood chip culture medium to culture until the mycelia grow out, wherein the basic wood chip culture medium contains quicklime with the mass percentage being 3 to 5 percent. The yield and the quality of the strain can be well improved; the living power of the degraded strain can be improved.

Description

technical field [0001] The invention relates to the technical field of microbial strain breeding, in particular to a technology for purification and rejuvenation of edible fungus strains. Background technique [0002] China has a long history of edible fungi cultivation, and the production and export of edible fungi rank first in the world. At present, 80% of my country's agricultural areas have edible fungus industry projects, which play an important role in the adjustment of rural industrialization. As the basic means of production for the development of edible fungi, edible fungus strains play a key role in the production of edible fungi, directly affecting the yield and quality. However, in the process of long-term storage and transfer of edible fungi, there are generally phenomena such as poor production performance and species decline. For example, the leading varieties of Pleurotus ostreatus 2026, 89, 2028, Kejia No. 1, etc., and the leading varieties of shiitake mu...

AI Technical Summary

Problems solved by technology

However, in the process of long-term storage and transfer of edible fungi, there are generally phenomena such as poor production performance and species decline.

For example, the leading varieties of Pleurotus ostreatus 2026, 89, 2028, Kejia No. 1, etc., and the leading varieties of shiitake mushrooms 808, 939, L26, L66, etc. During the long-term preservation and transculture process of these fine varieties, the quality of the strains gradually degrades. Long-term insufficient investment in science and technology and poor management have exacerbated the degradation process, resulting in slow growth of mycelia, weakened resistance, decreased yield, and poor quality of mushrooms, which have caused great economic losses to the production of edible fungi.