Method for improving vitality of liquid strain

Abstract

The invention discloses a method for improving the vitality of a liquid strain, wherein the method includes the following steps: 1) preparation of a culture medium: the culture medium includes the following raw materials in parts by weight: 0.005-0.03 part of selenium-enriched corn flour, 0.005-0.01 part of soybean cake meal, 0.005-0.01 part of glucose, 0.0005-0.001 part of a yeast powder, 0.001 part of potassium dihydrogen phosphate, 0.001 part of magnesium sulfate, and water added to make the total amount be 1 part; and the selenium content of the selenium-enriched corn flour is 100-1000 [mu]g / kg; 2) culture medium sterilization; and 3) fermentation culture. The vitality of the liquid strain is improved mainly by adding the selenium-enriched corn flour, and the retention time of the liquid strain is prolonged.

Description

technical field [0001] The invention relates to the field of agricultural technology, in particular to a method for improving the vigor of liquid strains. Background technique [0002] In 2016, the domestic output of edible fungi was nearly 34 million tons, accounting for 70% of the world's total output of edible fungi, with an output value of nearly 300 billion yuan. The output value accounts for 5.89% of the output value of the agricultural planting industry, becoming the fourth largest planting industry after vegetables, grains and fruits. There are more than 20 types of edible fungi, including shiitake mushrooms, oyster mushrooms, fungus, bisporus mushrooms, enoki mushrooms, straw mushrooms, etc. In recent years, the cultivation of a series of rare species such as Bailing mushrooms, tea tree mushrooms, shimeji mushrooms and morels is also on the rise , the products are favored by the market. However, there are problems such as backward technology, low degree of mechani...

AI Technical Summary

Problems solved by technology

However, liquid strains often cannot be inoculated immediately after fermentation, and need to be preserved for a period of time, and the vitality of the strains tends to decline during the preservation process, resulting in slow germination of the inoculated bacteria sticks, which is not conducive to the mass production of edible fungi.

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