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在生产中常用麦粒制平菇、香菇、金针菇、木耳等原种和栽培种。麦粒菌种具有菌丝粗壮、洁白、接种后萌发快的优点。但如果麦粒煮得过熟或是灭菌时瓶内进了水,麦粒间板结成团,菌丝就难长满瓶,会造成杂菌感染;此外,在接菌龄40～50天的香菇、木耳等麦粒种,即使在接种前消毒严格,培养时间一长感染率也很高。自从贵刊1988年刊载了用稻谷制作食用菌菌种后,我们的实践表明:稻谷菌种具有水分好掌握、不易板结、菌丝生长快、成活率高、成本低等优点。但也存在着菌丝稀疏、色淡、接种后萌发慢的缺点。为此,我们探索了稻谷加麦粒制菌种的方法,现简介如下:
Commonly used in the production of wheat Mushrooms, mushrooms, mushroom, fungus and other original species and cultivars. Stalk species with mycelium thick, white, germination fast after inoculation advantages. However, if the cooked overgrown or sterilized when the bottle into the water, the grain between the plate into a group, difficult to cover mycelium bottle, will cause bacteria infection; In addition, the bacteria in contact age 40 ~ 50 Days of mushrooms, fungus and other wheat varieties, even before inoculation strict disinfection, culture time long infection rate is also high. Since your publication published in 1988 with rice edible fungus species, our practice shows that: rice species have a good grasp of moisture, not easy to knot, mycelial growth, high survival rate, low cost and so on. But there are also mycelium sparse, pale, slow germination after inoculation shortcomings. To this end, we explored the method of rice plus wheat grain, are summarized as follows: