Sweet Wine Quarter is a kind of root fungus, and the process of making it is as follows

1. Take a slice of steamed bread or bread, one or two centimeters thick, and expose it to the air for one or two hours, and then put it into a small plastic bag, spray it with a spray can to spray it wet, and then tie the bag tightly. Put it in a dark place.

If the temperature is above 20 ℃, two or three days after the surface of the steamed bread and even stained with steamed bread crumbs of the plastic bag wall will be sparse white fluff, in the white fluff scattered a little bit of a small black ash, like the size of the soot, which is the root mold colonies.

2. Observation of mycelium and pseudoroots

With a dissecting needle from the steamed bread to pick out some of the root mold with a black spot, try not to bring or less with steamed bread crumbs. Place it in a drop of water on a slide and spread it out carefully, but do not pull apart the attached mycelium. Cover the coverslip and under the microscope you can see that the mycelium of the root mold has no transverse septa.

The mycelium spreads in all directions, and where it comes into contact with the bun or substrate, it grows in protrusions that look like roots, but do not have the complex structure of a seed plant root, so they are called pseudoroots. The mycelium that contacts the two pseudoroots is called creeping mycelium.

3. Observation of sporocarp from the pseudoroots to find clumps of erect mycelium, at the top of them grow sporocarps. The sporangial filament is called the sporangiophore. Move the slide around and look for several sporangia at different stages of development, then compare them to get an idea of how it matures. It turns out that the sporocarp of the root mold is spherical at the tip of the sporocarp, and the spores are clustered at the tip of the sporocarp stalk, which is covered with a film, and when the sporocarp matures, the film splits and the spores are dispersed. You can see in the root mold colony spores completely scattered, only the sporangium at the top of the expansion of the sporangium stalk.

Precautions Do not add too much water when cultivating root mold, otherwise the bun or bread will be soggy and the bacteria will multiply.