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What are the methods for preserving edible mushroom strains?
How to preserve edible mushroom strains
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Methods for Preserving Edible Fungi and Techniques for Preventing and Treating Strain Aging
Prevention and Treatment of Edible Mushroom Strain Aging
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Three-Stage Management of Edible Mushrooms Cultivated in Summer and Points to Note When Introducing Strains
Three Stages of Edible Mushroom Management in Summer Cultivation
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Identification of edible mushroom diseases and methods for strain preservation
How are edible mushroom strains preserved?
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What mushroom production strains are used in China? Introduction to the main varieties
Since China began developing mushroom production, about several dozen strains have been used for cultivation, among which some were introduced from abroad and some were bred domestically. In the past, more strains were introduced, but as China's mushroom breeding work has deepened, the number of introduced strains has gradually decreased. At present, the most widely used strain in China is Ag2796, bred by the Fujian Provincial Institute of Light Industry, as well as As3003; introduced strains include S130, F56, and others.
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Introduction to the Pleurotus ostreatus 5.39 strain variety
Introduced from Bulgaria, with stable yields and a biological efficiency of 90%. The mycelium grows at 3-35°C, with an optimum of 23-26°C; the mycelium is downy, white, with orange-yellow pigment. The fruiting bodies grow at 5-22°C, with an optimum of 14-18°C. The fruiting bodies grow in clusters, imbricate, grayish-blue when young and grayish-white when mature. The flesh is white, the caps are mostly shell-shaped, and the stipes are white and lateral. The spore print is light pink. The peak fruiting period of this strain is concentrated from late May to mid-June. To obtain more flushes, sunken-bed cultivation must be sown in early to mid-April, and greenhouse cultivation in mid to late March.
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Cultivation Technical Points for the New High-Temperature Grey Oyster Mushroom Strain
In the spring of 2001, after our oyster mushroom variety comparison trial ended, when the temperature reached as high as 34°C, several oyster mushroom fruiting bodies successively grew on the waste material pile covered with overgrown weeds. The color ranged from greyish-white to greyish-black, the fruiting bodies grew in clusters, and the largest cluster weighed 2.4 kg. Through directional tissue isolation and fruiting trials using bottle cultivation and bag cultivation methods, it performed well. After 2 years of pilot-scale verification, it was confirmed to be an excellent strain for summer cultivation. By the spring of 2004, virus-free treatment was carried out, making its traits more stable, and it can serve as the dominant strain for summer oyster mushroom production.
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Comparative Trial of Six Strains in Substitute-Material Cultivation of Lentinula edodes Using Liquid Spawn
In recent years, China's shiitake (Lentinula edodes) production has developed rapidly, with substitute-material cultivation of shiitake being particularly prominent. The traditional solid spawn production technology for shiitake requires a rather cumbersome three-stage process of mother culture, stock culture and cultivation spawn before it can finally be expanded to the production of cultivation bags. Its high labor intensity, cumbersome process, high rate of contaminant mold infection and long growth cycle all greatly restrict the development of shiitake. In this experiment, liquid spawn of 6 shiitake strains was cultured and compared in cultivation, so as to provide a certain theoretical basis for the promotion and application of liquid spawn for shiitake. 1 Materials and Methods 1
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Methods and Key Techniques for Preserving Edible Mushroom Strains
Two methods are usually used for preservation: the slant low-temperature preservation method. This is the simplest preservation method, in which vigorously growing, uncontaminated slant tubes are placed in a refrigerator and preserved at a low temperature of 4°C~6°C, after which they are subcultured onto fresh slant medium every 2~3 months and, after incubation, preserved again. The other is the liquid paraffin preservation method. In this method, sterilized liquid paraffin is injected in a sterile room into the slant tubes to be preserved, with the paraffin added to a level 1 cm above the slant. Then a wooden stopper or rubber
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Key Points and Methods of Edible Mushroom Strain Preservation Explained in Detail
Strains are a major biological resource and the primary means of production in edible mushroom cultivation. After a superior strain has been selected and bred, its excellent traits must be kept unchanged, or changed as little and as slowly as possible, so that production performance is not reduced and it can be used in production over the long term. Therefore, strain preservation is of great significance in edible mushroom production. I. Principles of strain preservation There are many methods of strain preservation, but the principles are much the same. First, select excellent pure strains. Use the spores, spore bodies and vegetative forms of microorganisms; second, according to their physiological and biochemical properties,
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