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众所周知,人工栽培食用菌在菌丝体的培养初期,若混入杂菌就有碍菌丝生长,最后必然导致子实体产质量下降。培养菌丝体时,杂菌危害多见于培养初期,这是因为初期菌丝的生命力弱,培养瓶的消毒不彻底。过去,当培养瓶装好料加塞后,便在常压锅(100℃)或高压锅(120℃)中灭菌。
As we all know, artificial cultivation of edible fungi in the early stages of mycelium, if mixed with bacteria that hinder the mycelium growth, and ultimately will lead to a decrease in the quality of fruiting bodies. When mycelium culture, bacterial damage more common in early culture, it is because the early mycelium of weak vitality, culture bottle disinfection is not complete. In the past, when the bottle was filled and stuffed, it was sterilized in a pressure cooker (100 ° C) or autoclave (120 ° C).