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在食用菌菌种保藏过程中,保持孢子和菌丝体原有性状不退化、不变异对科研和生产都具有重要意义。目前,孢子大多采用冷冻干燥保藏,此法有效,但需一套真空干燥装置,且手续较繁琐。菌丝体一般采用低温斜面法和矿物油保藏,前者由于连续传代易引起菌株变异或混杂,后者保藏时间受到一定的限制。我所有大型液氮保藏罐设备,液氮保藏简便、有效,但液氮保藏所需的冷冻保护剂适宜与否对保藏菌种的活力有一定的影响。为此,本试验选用了不同的冷冻保护剂进行保藏试验,现将结果报告如下:
In the process of preserving edible fungi, the original traits of spores and mycelia are not degenerated, and the same variation is of great significance to both scientific research and production. At present, spores are mostly preserved by freeze-drying, this method is effective, but requires a vacuum drying device, and the procedure is more cumbersome. Mycelium generally used low temperature bevel method and the preservation of mineral oil, the former due to continuous passage easily lead to mutation or mixed strains, the latter was subject to certain restrictions on the storage time. All of my large liquid nitrogen storage tank equipment, liquid nitrogen preservation is simple and effective, but the appropriate cryoprotectant required for liquid nitrogen storage has a certain impact on the viability of the deposited strains. To this end, the experiment selected a different cryoprotectant for the deposit test, the results are reported as follows: