浅析袋栽黑木耳菌包污染的技术误区  

Analysis of the Contamination Technical Misunderstanding of the Black Fungus Bags

作　　者：王相刚[1] WANG Xianggang(Edible Fungus Institute,Suihua University,Suihua,Heilongjiang 152061)

机构地区：[1]绥化学院食用菌研究所,黑龙江绥化152061

出　　处：《北方园艺》2020年第10期169-173,共5页Northern Horticulture

基　　金：绥化学院新农村科技计划资助项目(SXK120101)。

摘　　要：该研究理论结合实践,紧扣袋栽黑木耳菌包发酵环节常见的技术误区,分析了产生的原因并给出了防治方法,从菌种选育、培养基配方、灭菌接种、菌室消毒、发酵措施5个方面逐步剖析、实施有效控制菌包污染的各个环节,并针对一些知识盲区进行了技术和经验的总结论证,提出了菌包生产要防止从知识盲区掉入技术误区,避免用局部经验当技术来误导菌包生产的工艺。为袋栽黑木耳产业中菌包生产工艺的科学发展提供了参考依据。This study combined theory with practice to closely understand common technical misunderstandings in the fermentation process of bagged black fungus bagging,analyzes the causes,and provided control methods.From strain selection,medium formulation,sterilization and inoculation,and disinfection of the bacteria room The five and five aspects,such as fermentation and fermentation measures were gradually analyzed,and various links for effective control of bacterial package pollution are implemented,and the general conclusions of technology and experience had been carried out for some knowledge blind areas.To avoid using local experience as technology to mislead the production process of bacteria packs.The scientific development of the production process of bacillus in the black fungus industry provides a reference basis.

关 键 词：袋栽黑木耳 发酵技术 污染防治 

分 类 号：S646.6[农业科学—蔬菜学]