The invention relates to a method for isolating and culturing mycorrhizal edible fungi, which is characterized by the following steps: A. putting mycorrhizal spores or fruiting bodies into agar medium to cultivate mycelia; B. transferring the above cultured mycelia into agar medium to cultivate or inserting agar mycelia into liquid medium Culture; C. The liquid cultured mycelia were homogenized by homogenizer and re-cultured in liquid medium until the mycelial sphere diameter reached 0.2 1.5 cm; D. The above cultured mycelia were cultured under suitable culture conditions to produce mushrooms. The method of the invention has been proved to be a simple and effective method with high efficiency by the isolation and culture experiments of a variety of edible mycorrhizal fungi strains. It is a good medium and is suitable for popularization and application in the isolation and culture of a large number of ectomycorrhizal fungi strains, and has remarkable economic benefits.
【技术实现步骤摘要】
一种菌根食用菌菌种的分离培养方法
本专利技术涉及食用菌领域,特别是一种菌根食用菌菌种的分离培养方法。
技术介绍
目前菌根菌的大多数可食用子实体都是著名的食用菌,其价格极其昂贵。如松口蘑(Tricholomamatsutake)、黑孢块菌(TubermelanosporumVitt.)、意大利白块菌(Tubermagnatum)、松乳菇(Lactariusdeliciosus)、红汁乳菇(L.hatsudake)、美味牛肝菌(Boletusedulis)、橙盖鹅膏菌(Amatanitacaesarea)、中华块菌(TubersinenseK.TaoetLiu)、印度块菌(TuberindicumCookeetMassee)、鸡油菌(CantharelluscibariusFr.)、干巴菌(ThelephoraganbajunZang)、紫红拟锁瑚菌(Clavulinopsismiyabeana(Ito.)Ito.)、褐环乳牛肝菌(Suillusluteus(L.:Fr.)Gray)、厚环乳牛肝菌(Suillusgreviller(KL.)sing.)、变绿红菇(Russulavirescens(schaeff.)Fr.)、橙盖鹅膏(Amanitacaesarea(Scop:Fr.)Pers.exschw.)、玉蕈离褶伞(Lyophyllumshimeji(kawam.)Hongo)、烟色离褶伞(Lyophyllumfumosum(Pers.:Fr.)Orton)等,还有灰花纹鹅膏(AmanitafuligineaHongo)、亚稀褶黑菇(Russulasub ...
【技术保护点】
1.一种菌根食用菌菌种的分离培养方法,其特征在于:所述的菌根食用菌菌种的分离培养方法包括如下步骤:a、将目的菌根菌的孢子或子实体组织放入琼脂培养基中培养菌丝体;所述步骤a中的琼脂培养基组成如下:MgSo4·7H2O,0.13~0.2g;KH2Po4,0.4~0.65g;Cacl2,0.03~0.07g;酒石酸铵,0.1~1.0g;维生素B1,80~200μg;Fecl3·6H2O,0.012~0.036g;葡萄糖,10~30g;杉木根煮汁,300~380mL;马铃薯汁,200~450mL;琼脂条,15~20g;补蒸馏水至1000mL,pH5.1~5.8;所述的杉木根煮汁为17克鲜根加水1000mL煮沸1小时;b、将以上培养好的菌丝转入培养基中培养或将琼脂菌丝体接入液体培养基中培养;c、将上述液体培养的菌丝体经匀质器匀质并再次接入液体培养基中培养,直到菌丝体的菌丝球直径达到0.2‑1.5cm为止;d、将以上培养好的菌丝体放在合适的培养条件下培养出菇;b步骤和d步骤中,将培养好的琼脂培养基上的菌丝体和菌丝球放在合适的培养条件下培养出菇,其出菇培养条件为:温度为20‑28℃、光照100‑60 ...
【技术特征摘要】
1.一种菌根食用菌菌种的分离培养方法,其特征在于:所述的菌根食用菌菌种的分离培养方法包括如下步骤:a、将目的菌根菌的孢子或子实体组织放入琼脂培养基中培养菌丝体;所述步骤a中的琼脂培养基组成如下:MgSo4·7H2O,0.13~0.2g;KH2Po4,0.4~0.65g;Cacl2,0.03~0.07g;酒石酸铵,0.1~1.0g;维生素B1,80~200μg;Fecl3·6H2O,0.012~0.036g;葡萄糖,10~30g;杉木根煮汁,300~380mL;马铃薯汁,200~450mL;琼脂条,15~20g;补蒸馏水至1000mL,pH5.1~5.8;所述的杉木根煮汁为17克鲜根加水1000mL煮沸1小时;b、将以上培养好的菌丝转入培养基中培养或将琼脂菌丝体接入液体培养基中培养;c、将上述液体培养的菌丝体经匀质器匀质并再次接入液体培养基中培养,直到菌丝体的菌丝球直径达到0.2-1.5cm为止;d、将以上培养好的菌丝体放在合适的培养条件下培养出菇;b步骤和d步骤中,将培养好的琼脂培养基上的菌丝体和菌丝球放在合适的培养条件下培养出菇,其出菇培养条件为:温度为20-28℃、光照100-600Lux。2.根据权利要求...
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