Reasons for the degradation of Edible Fungi

The degeneration of edible fungi is caused by the variation of genetic material of mycelium. It is characterized by sudden or gradual loss of original viability, high yield performance or morphological change of some fruiting bodies. Mycelium grows slowly, dense white sector colonies appear on the medium, weak resistance to environmental conditions such as temperature, pH, carbon dioxide, oxygen, miscellaneous bacteria, etc., fruiting body formation period is advanced or delayed, fruiting tide is not obvious, etc.

Since these degradation phenomena will cause a lot of losses in production, what methods should be used to prevent the degradation of edible fungi? Here are seven measures to prevent the degradation of edible fungi strains.

1. Ensure the pure culture of strains

Do not use strains contaminated by miscellaneous bacteria, do not mix or closely connect different strains of the same edible fungi.

II. Strictly control the passage times of strains

Reduce mechanical damage and ensure strain viability.

III. Proper cryopreservation of strains

Low temperature strain (such as mushroom, mushroom, etc.) at 4℃, high temperature strain (such as straw mushroom) at 16℃ preservation, conducive to the preservation of mycelium vitality.

IV. Avoid multiple passages in a single medium

Different types of culture medium along reasonable generation, mother seed, original seed and production seed are beneficial to improve strain vitality and maintain excellent characters.

5. The strain should not be used for too long

Overage strains will appear aging, and aging and degradation are organically linked, weak vitality of the strain is easy to appear degradation.

VI. The strains should be rejuvenated regularly

It is carried out under the conditions of appropriate temperature, appropriate pH value, sufficient oxygen, appropriate diffuse light and sterile culture.

7. Spore isolation every year

Good strains were discovered by sexual culture, and genetic characteristics of good strains were consolidated by tissue isolation.

Paying attention to the above seven points in the cultivation and production of edible fungi can effectively prevent the degradation of edible fungi strains, screen out excellent strains for continuous cultivation, and ensure the sustainability of edible fungi cultivation.