论文部分内容阅读
食用菌液体菌种的深层培养一般都采用琼脂斜面菌丝体母种进行一级发酵。这种菌种发酵停滞期长,萌发点少,生长慢,菌球大小不均匀。为了克服这一缺点,宜经过均质化处理,但用玻璃珠匀浆较费事,用匀浆机和研钵研磨又易污染,为此我们试验以玉米粉为主料取代琼脂斜面培养母种来解决匀浆问题,获得了良好效果。现将试验结果简报如下:(一)培养基的配备①琼脂斜面培养基:PDA 培养基再加0.15%MgSO_4,0.3%KH_2PO_4,微量VB_1。②玉米粉培养基;以玉米粉为主料,添加少
In-depth culture of mushroom strains of liquid bacteria are generally used agar ramp mycelium for primary fermentation. This strain of fermentation stagnant long period, less germination, slow growth, uneven ball size. In order to overcome this shortcoming, should go through the homogenization treatment, but using the glass bead homogenization more troublesome, uses the homogenizer and the mortar to polish and easy to pollute, therefore we test uses the corn flour as the main material to replace the agar slant culture mother To solve the problem of homogenization, get good results. Brief introduction of the test results are as follows: (A) the medium equipped with ① agar slant medium: PDA medium plus 0.15% MgSO_4, 0.3% KH_2PO_4, trace VB_1. ② corn flour medium; mainly corn meal, add less