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食用菌菌种长期使用、长期保藏，以及转管次数过多，都会导致菌丝生活力降低，因此必须经过复壮才能用于生产，现将四种常用方法介绍如下：（一）组织分离提纯菌种将原有的优良菌株，通过一定数量的栽培，然后对不同菌株从长势、出茹、产量、生物效率等方面对比，挑选出性状稳
Long-term use of edible fungi, long-term preservation, and the transfer of too many times, will lead to reduced mycelium viability, it must be re-energized for the production, the four commonly used methods are introduced below: (a) tissue isolation and purification Species will be the original strains of good, through a number of cultivation, and then different strains from the growth, out of Ru, yield, biological efficiency, etc., pick out the stable character