Simple and Practical Methods for Preserving Edible Mushroom Spawn

While domesticating the wild-cultivated oyster mushroom variety "1015", we subjected the strains to salt-tolerance training. This involved salinizing ordinary PDA medium to prepare a solution at a concentration of 1.0%-1.5%, sterilizing it under high pressure for 45-60 minutes, cooling it to make slants, inoculating under sterile conditions, and culturing in an incubator. After the cultures matured, every 10 tubes were grouped together, placed in polyethylene bags, and stored at room temperature for 9 months before subculturing. The survival rate reached over 95%, almost the same as with other preservation methods, and after subculturing, the inoculated blocks germinated quickly and had a high survival rate. The main reason is that salt solution has high osmotic pressure and a strong inhibitory and killing effect on the germination of contaminant spores, thereby reducing or even avoiding contamination during storage. Sodium ions are also indispensable for the germination of edible mushroom mycelium, and salt also contains magnesium, calcium and other ions necessary for the normal metabolism of edible mushrooms, which also has a certain promoting effect on mycelial growth. Moreover, during subculturing and rejuvenation, the inoculated blocks have strong water absorption capacity, recover easily, and have a high survival rate. However, it should be noted that during cultivation, the salt content of the substrate should be gradually reduced to promote mycelial germination, reduce contamination, and increase the finished product rate.