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随着食用菌生产的蓬勃发展,专业户、重点户迫切要求数量充足、质量较高的菌种(母种、原种、栽培种)。但是,目前生产上应用的瓶装固体菌种,很难满足菇农日益增长的需求量。而利用深层发酵法生产的液体菌种,正在各地研究试验。液体菌种较固体菌种具有接种方便、菌龄一致、生长较快等优点,但生产液体菌种需要摇床、发酵罐等复杂的设备和较多的投资,技术要求也较高,国内外尚无大规模液体菌种厂。
With the vigorous development of mushroom production, specialized households, key households urgently require a sufficient number of high quality strains (mother species, the original species, cultivated species). However, the current production of bottled solid bacteria used in production is difficult to meet the mushroom growing demand. The use of deep fermentation of liquid strains of bacteria are being studied around the trial. Liquid bacteria than solid bacteria with convenient inoculation, the same age of bacteria, rapid growth, etc., but the production of liquid bacteria need shaker, fermenter and other complex equipment and more investment, higher technical requirements at home and abroad There is no large-scale liquid plant species.