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食用菌菌种长期使用、长期保藏,以及转管次数过多,都会导致菌丝生活力降低,因此必须经过复壮才能用于生产,现将四种常用方法介绍如下: (一)组织分离提纯菌种 将原有的优良菌株,通过一定数量的栽培,然后对不同菌株从长势、出菇、产量、生物效率等方面对比,挑选出性状稳定,无劣势变异,具有该品种典型特征的七、八成熟的菇,进行组织分离培养,待菌丝长至一定长度,挑取菌丝尖端部位接入新斜面试管,即可作为继代母种供生产使用。
Long-term use of edible fungi, long-term preservation, and the transfer of too many times, will lead to reduced mycelium viability, it must be re-energized for the production, the four commonly used methods are described below: (A) tissue isolation and purification Species of the original strain, through a number of cultivation, and then different strains from the growth, fruiting, yield, biological efficiency and other aspects of comparison, pick out a stable character, no inferior mutation, with the typical characteristics of the varieties of seven, eight Mature mushrooms, tissue culture, until the mycelium grow to a certain length, picked mycelium tip access new bevel test tube, you can use as the next generation for production.