食用菌液体菌种的发展与应用  

Development and Application of Liquid Strain in Edible Fungi

作　　者：阮晓东[1] 张晓黎[1] 张惠文[1] 

机构地区：[1]中国科学院沈阳应用生态研究所

出　　处：《辽宁农业科学》2008年第1期32-35,共4页Liaoning Agricultural Sciences

摘　　要：食用菌产业是我国重要的农业产业之一,也是提高农业生产水平和农民收入重要途径。但应用传统菌种进行生产周期较长,且不便于后期管理和操作。应用食用菌液体菌种进行生产能显著提高食用菌的产量和质量,便于食用菌的工厂化和标准化生产。本文综述了食用菌液体菌种的优势,发展状况以及发展前景。Edible fungi industry is an important part of agricuhural industry in China, it＇s also a key approach to improve the agricultural production and to increase peasant＇s earning. The traditional solid strain has some limitations in its long producing period and inconvenience for the subsequent management and operation. However, using the liquid strain may solve these problem, and provide advantage in boosting the quatity and quality of edible fungi. The liquid strain also has great benefit for the industrialization and standardization to edible fungi industry. This paper reviewed the advantage and the development of liquid strain, as well as the the perspectives in this field.

关 键 词：食用菌 液体菌种 工厂化标准化 

分 类 号：S646.02[农业科学—蔬菜学]