您好,欢迎访问三七文档
当前位置:首页 > 商业/管理/HR > 质量控制/管理 > 食用菌液体菌种保藏技术研究
10019s030863StudiesontheTechniqueofPreservationforLiquidStrainofEdibleFungusCultivation20066()Ixy7435.05423.0+=IIAbstractTheliquidstrainofediblefunguscultureisfeaturedbyitsshort-termproduction,highbiologicalefficiencyandeasyinoculation.However,itsapplicationislimitedinsmallandmedium-sizecompaniesoffungusproductionforthereasonthatitiseasytobeagedandcannotbestoredforarelativelylongtime.Thepresentresearchisonthetechniqueofpreservingtheliquidfungusatalowtemperature.Afterathroughresearchonaspectssuchasproducingappliances,preservingtechniquesandactivitytesting,thefollowingthreefindingsarediscovered:(1)aparallelconnectedair-fluidfermentorisinvented,andaneconomicprescriptionculturemedium.Thefermentorconsistsofthreeparts:airfiltration,fermentanddisposalofwasteair.PrescriptionsoftheliquidfungusculturemediumforGrifolafrondosaare:cornflour40g/L,bran25g/L,soakingliquidofchestnutcrust150ml/L,KH2PO42g/LMgSO41g/L.(2)AfteranimmediatelyrefrigerationoftheliquidfungusofPleurotuseryngii,itisfoundunderthemicroscopethattheagingprocessisdistinctivelyslowed,andthetestingshowedthattherewerenovariation.TheactivityofAgrocybechaxinggufunguskeeps87.5%,whenitiscooledbysaturatedCaCl2liquidwhichis-30andkeptfrozenfor7monthsatthetemperatureof-30.(3)TheMTTpigmentationexperimentofGrifolafrondosliquidfungusshowsthattheperfectconditionforpigmentationisa35soakinganda3-hourstabilization.Thebestconditionforpigmentdissolvingisa35soakinganda4-hourstabilization.TheMTTpigmentationeffectisobviouswhenitisdilutedintothicknessatdifferentranks,thelinearequationisxy7435.05423.0+=.Thiscanbeusedasatestingstandardforthemeasurementoffungusactivity,asthelinearityissignificantandcorrelationishigh.Keywords:liquidfungus,fermentor,freeze,MTTIII........................................................................................................1................................................................................................7..........................................15......................................................................................29..........................................................................................37.............................................................................................................39.............................................................................................................41.............................................................................................................42IV....................................................................................................................................4............................................................................................................................7...............................................................................10..................................................................................................17..............................................................................................................................17......................................................................................................................20..........................................................................................................................20..................................................................................................20..........................................................................................................................21..................................................................................................................21......................................................................................................................21......................................................................................................21..................................................................................................................22..................................................................................................................................22..............................................................................................................22..............................................................................................................23..................................................................................................................24................................................................................................................25................................................................................................................25........................................................................................................26......................................................................................26............................................................................27...............................................................
本文标题:食用菌液体菌种保藏技术研究
链接地址:https://www.777doc.com/doc-6136432 .html