食用菌制种关键性技术的新探讨  

NEW PROBE ON KEY TECHNIQUE OF PREPARATION OF EDIBLE FUNGI

作　　者：沈月荣[1] 

机构地区：[1]湛江师范学院生物系

出　　处：《中国食用菌》1998年第3期40-41,共2页Edible Fungi of China

摘　　要：本文对食用菌制种技术进行了系统研究，特别是在没有专门制种设备和特殊无菌的环境条件下，如何培养出健壮的菌种。现已筛选出适合于大多数食用菌生长的良好培养基，并研究出培养基的常压灭菌法和简单易行的菌种分离纯化技术，解决了在农村大量发展食用菌的重大技术难题。The aim of this paper is to promote the development of edible fungus industry in wide village especially in remote border district in China and solving the key technique in preparation of stock edible fungi due to short of equipment and technique and developing rural economy. Through author's experiences in microbiolgic experimental works for ten years or more, the technique of preparation of edible fungi was systemically studied and cultivating sturdy stock edible fungi also was evaluated without in the condition of specialized equipment and of a variety of edible fungi growth was screened and Arnold sterilization of medium and simple and easy purified technique of stock edible fungi were studied and thus solving the significant technique problem in developing edible fungi in wide rural area.

关 键 词：食用菌 培养基筛选 培养基灭菌 制种 

分 类 号：S646.032[农业科学—蔬菜学]