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目前，我国食用菌种的生产仍采用传统模式，即 1级母种、 2级原种、 3级栽培种，逐级接种扩繁培养成熟后，才能用于栽培播种。这种传统的生产方法不但周期长、工艺繁，而且所需的系列专用设备、原料、药物、用品花钱较多，操作条件也要求较高，推广普及难度较大。笔者经多年潜
At present, the production of edible fungi in China still adopts the traditional model, that is, the first-class mother species, the second-class original species and the third-class cultivated species can be used for planting and sowing after the gradual inoculation and multiplication training are mature. This traditional production method not only has a long cycle and complicated process, but also requires a series of special equipment, raw materials, drugs and articles to spend more money, requires higher operating conditions, and is more difficult to popularize and popularize. The author after many years of potential