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工厂化、规模化食用菌菌种生产,从试管母钟复壮、扩制,到原种、栽培种生产,最少需要80～120d,而采用液体深层发酵方法制作栽培菌种,只需6～12d,不仅节省固体生产菌种所需要的大量投资,大量缩短生产时间,而且成本低、接种速度快、发菌快、出菇齐、产量高,是工厂化生产的最佳制种方法。然而,如果液体母种的扩制工艺存在染杂隐患,就会造成
Factory, large-scale edible fungus species production, from the mother tube rejuvenation, expansion, to the original species, cultivated species production, at least 80 ~ 120d, and the use of liquid deep fermentation production of cultivated species, only 6 ~ 12d , Which not only saves a large amount of investment required for the production of solid production bacteria but also greatly shortens the production time, and has the advantages of low cost, quick inoculation speed, rapid germination, fruiting and high yield, and is the best seed production method in industrialized production. However, if the expansion process of the liquid mother there are hidden dangers, it will result