(1) Production schedule for large-scale shiitake mushroom cultivation, strain dosage is large, the required strains should be cultivated before the production of barrels (bags), the age of 60 to 90 days is appropriate. The age of mushroom is too short or too long, after inoculation, colonization and survival are slow, which is not conducive to improving the finished rate of mushroom tube (bag). In particular, the survival rate of the over-summer strains is low, easy to infect with stray bacteria, and should be eliminated. The specific date of strain production should be determined according to the cylinder production schedule. (2) The dosage of strains is mainly determined by the scale of cultivation and inoculation density, and each kg of strains can be inoculated into 70-80 bags by inoculating 4-6 holes per bag. Mushroom farmers should be based on the cultivation program, in advance to the good reputation of the strain factory purchase strains, and put forward the name of the main species, the number of strains and quality requirements. It is not advisable to temporarily go around begging, otherwise it is easy to fail.
Mycorrhizal production must comply with the relevant state regulations. Conditional units or individuals, you can refer to the following methods for mushroom strain production. Engaged in edible fungus species selection and breeding and mushroom seed production, operation, use, management and other activities, should comply with the "edible fungus strains management methods" and "edible fungus strains production technical regulations" (NY/T 528) requirements. Please refer to the relevant information for the process of mushroom strain production and its technical points, and this book does not provide a detailed introduction.
Several issues that should be noted in the production and use of shiitake mushroom strains: (1) Tissue isolation to obtain pure cultures of mycelium ① Selection of seed mushrooms. The seed mushrooms used for tissue separation or spore separation must be selected from the high-yield group with strong resistance to adversity as the seed mushrooms which are early, rounded mushroom shape, short shank, thick flesh, medium size, free of pests and diseases, and 5-6 points mature (inner mycelium partially ruptured). Because the first and second batches of mushrooms can better reflect the early maturity traits, coupled with sufficient nutrients in the sticks at this time, the mushrooms produced are robust, and it is easy to obtain pure cultures (strains) of mycelium with the characteristics of this species (strains) by using them for spore separation or tissue separation. Therefore, it is advocated to select seed mushrooms from the first and second batches of mushrooms. This principle applies to a variety of edible mushrooms such as Shiitake, Mushroom, Straw Mushroom, Flat Mushroom, White Ling Mushroom, Apricot Abalone, Poplar Mushroom, Shimeji Mushroom, and Golden Needle Mushroom. ②Tissue separation. Select seed mushrooms according to the above standard, and put them into sterile paper bags (avoid using plastic bags) after harvesting. Under aseptic conditions, first use alcohol cotton balls to disinfect the surface of the mushroom body, and then hold the mushroom stalk, tear the mushroom into two halves, take the scalpel by flame sterilization, after cooling, pick a small piece of (rice-sized) mushroom flesh at the junction of the cap, stalk, transplanted to the PDA slant (prepared and sterilized beforehand), then can be transferred to the cultivation and observation stage. ③Culture observation. The above tissue isolates at 25 ℃, after 3 to 5 days can be seen on the surface of the isolate white fluffy mycelium, asterisk-like growth in the culture medium. During the incubation period, the culture should be checked every 1 to 2 days to eliminate mold or bacterial contaminated cultures at any time. After 10～15 days of cultivation, make 1 time of trans-tube culture again to get the mother seed of shiitake mushroom. Cultivation test should be carried out to confirm that it can produce mushrooms normally before it can be used for strain production and cultivation. I found that many mushroom producers and individual mushroom farmers separate the mushroom strains by themselves, and directly use the mushroom tissue isolates for cultivation without conducting cultivation tests at all. Production practice shows that this is very dangerous, and losses are often unforeseen. (2) Strain production and use of edible mushroom strain production has a strict technical route, and can only be gradual. In the production of shiitake mushroom strains, the pure culture of mycelium obtained from the separation of fruiting body tissues, spore separation, or separation of mycelium within the mushroom wood base, and its transfer of the strain is called the mother seed, also known as the first-grade species. The pure culture of mycelium obtained by transplanting and expanding the culture of the parent species is called the original species (in some places, it is called the parent species), which is also called the secondary species. The original species is mainly used to produce cultivated species, can also be used directly as cultivated species. Transplanted from the original species, expanding the culture of mycelium pure culture is called cultivated species, or production species, also known as tertiary species. Cultivar species are used directly for cultivation.
Checking the quality of strains: checking the quality of mushroom strains can refer to the national standard GB19170-2003 mushroom strains. Check the quality of the original species, cultivated species strains can be carried out according to the following steps: (1) consult the seed production records to consult the seed production records, check whether the name is true to the name, to avoid Zhang Guanzhi. (2) Calculate the rate of finished strains only the strains with a low rate of contamination can be sown as strains propagation. The production of strains is often contaminated with stray bacteria. During the cultivation of strains, the original seed contamination rate of ≤ 5%, or cultivated species contamination rate of ≤ 10%, is a normal phenomenon, the strains can be utilized according to the plan after decontamination. If the rate of contamination of the original species > 10%, the rate of contamination of cultivated species > 20%, it means that the rate of contamination is too high. Although the remaining strains of bacteria after careful inspection did not find impurities, but it is difficult to be sure that they are indeed pure cultures without impurities (strains). Production practice shows that the original species contamination rate is too high, the remaining strains of bacteria that are not found to be contaminated should be changed, can be used directly for production as a cultivar.
If the original seed contamination rate of more than 15%, the cultivar contamination rate of more than 25%, are not suitable as a strain applied to the production, can be directly used for cultivation of mushrooms or ears; or all scrapped, will be sterilized and pulled out of the culture material for the edible fungi cultivation on behalf of the material. (3) Investigate the cultivation time of strains under proper cultivation conditions, the strains can be cultivated for about 25 days to eat materials completely. If the cultivation time is too long, more than 45 days is still not completely eaten, that the strain has been aging, should not be used for production. (4) regeneration test in order to avoid the purchase or use of weak, degraded strains or aging strains, purchase or use before the regeneration test should be carried out to check whether the strain is strong. Specific practice is: in the middle of the strain to take soybean or broad bean size of a piece of bacteria, transplanted to the petri dish, petri dish first laid a filter paper or several layers of toilet paper, add a little cold water to make the paper wet, at room temperature (25 ℃) under the condition of culture 3 ~ 5 days. If the germ block normal sprouting, growth of vigorous, neat mycelium, said the strain is strong, good quality. If the culture of 5 ~ 7 days is still as is, indicating that the strain is weak, regeneration capacity is poor, should not be utilized.
Culture or storage and transportation process, container damage or have been rats, pests patronized by the strain, can not be used. (5) check the maturity of the strain in the production, the use of cultured mature strains can improve inoculation survival rate. Judge whether the strain is mature or aging, generally can be observed and analyzed from 3 aspects:
①Observe whether the strain is lumpy. Whether it is sawdust strains, or wood block strains of mycelium, part of the medium into the interior, part of the air to stretch, the so-called aerial mycelium. Robust strains of aerial mycelium is very vigorous, stretching to a certain extent to connect with each other, the culture medium into a block, become quite tough block, which is a sign of good strains.
②Observe whether the surface of the strain is normal. Shiitake mushroom strains cultivated for too long, the skin gradually thickened and browning, similar to the color of the surface of the cap. When this color appears on the surface of the strains, it indicates that the strains are aging. The regeneration force of aging strains is weak and easy to be infected with stray bacteria. If you find stray bacteria contamination, timely elimination. The aging phenomenon of wood-block strains is due to the excessive decay of wood by mycelium, and the cork tissue is thus softened so that it can be pinched effortlessly. Such aging strains and immature strains, inoculation mycelium is not easy to extend to the section of wood inside, planting survival rate is low, should not be utilized.
3 Observe whether the culture medium discoloration is uniform. Shiitake mushrooms are white-rot wood decay fungus, wood after mycelium utilization will decay into light yellow-white. Whether the medium discoloration is uniform or not can be used to determine whether the strain is mature or not. When checking sawdust strains, you can randomly take out a few bottles, pull out a piece from the middle part of each bottle of strains, observe whether the discoloration of sawdust is uniform, how strong or light the discoloration is, whether the mycelium spreads only the outer layer, and whether it is locally free of plaque, and then judge the maturity of the whole batch of strains through the samples. If it is not yet mature, it should continue to be cultivated. Through the above identification, the qualified strains will be marked for utilization. If not inoculated in the near future, the strains must be transferred to cold storage, or stored in other clean, cool (below 15 ℃), dry, well-ventilated place, and to avoid stacking with pesticides, fertilizers, etc., so as not to affect the vitality of the mycelium.
Species production and use of other issues that should be noted in the process: (1) strains should not be transferred to the tube many times of edible fungi strains are pure cultures of mycelium. Production can not directly use the mother seed sowing, but the mother seed must be expanded and cultivated into the original species, cultivated species or liquid strains, in order to be widely used in production. Purchased from the research unit of the mother seed, more than 2 to 3 times, the grass-roots strain factory to tube 1 time is more secure. If the number of times of transferring the strain factory is too many, the phenomenon of slow growth of mycelium, or delayed mushroom production, mushroom production, or mushroom shape is small, poor quality, or even the phenomenon of no mushroom harvest. All of the above are called strain degradation phenomenon. Therefore, the strains should not be transferred to the tube for many times.
It is a recognized fact that repeated transfer will lead to strain degradation. If the cause, there is no conclusive results. But a more consistent view is: high temperature mutation and virus parasitism lead to strain degradation. Of course, many times to tube is not the only reason for strain degradation, the production of binucleate mycelium de-mononucleation, or binucleate mycelium and spore germination of mononucleate mycelium hybridization, resulting in the so-called Buehler's phenomenon, is also one of the causes of strain degradation. (2) the standard of good strains of various edible mushroom strains, both specific quality standards, but also *** with the quality standards. These *** same quality standards are mainly pure, strong two.
①The first is the genetic germplasm of the strain is excellent. Production practice has proved that its cultivation can achieve high-quality, efficient cultivation goals. Such strains are the mushroom strains with excellent genetic germplasm, which are called the main plant varieties.
②The second is pure strain. In addition to psyllid strains, the rest of the various cultivated edible fungi are a pure culture of mycelium, shall not be mixed with miscellaneous fungi or pure cultures other than other strains. For example, shiitake mushroom 856 strains, can only be 856 strains of mycelium pure culture. First, it shall not be mixed with any molds or bacteria or viruses such as Trichoderma, Rhizopus, Aspergillus, or Xylococcus; second, it shall not be mixed with the mycelium of other edible mushrooms such as flat mushrooms and enoki mushrooms; third, it shall not be mixed with any kind of shiitake strain other than the shiitake strain 856, such as Wuxiang No. 1, 135-1, and 939, and so on.
③The third is the strong strain. Strain looks normal, vigorous, strong regeneration ability after inoculation (transplantation), that is, the so-called strong. The strain is strong, inoculated to eat as soon as possible after the bacteria, normal growth and reproduction. If the strain is not strong, the inoculation can not sprout late, even if the ultra-long time cultivation is not contaminated, barely used in production, is bound to affect the normal production of mushrooms.