食用菌包埋菌种低温保藏期间的试验研究
식용균포매균충저온보장기간적시험연구
Experiment Research on Entrapped Spawns of Edible Fungi during Low Temperature Preserved Period
  • 万方数据
    食品研究与开发 식품연구여개발
    FOOD RESEARCH AND CEVELOPMENT
    2014年 23期 124-126 ,共3页

    李凤美%周永斌%罗莹%刘连强%陈晓明

    리봉미%주영빈%라형%류련강%진효명

    食用菌%包埋%保藏 食用菌%包埋%保藏
    식용균%포매%보장
    edible fungi%entrapment%preservation
    对十种食用菌包埋菌种进行保藏环境和保藏时间的试验研究，结果表明：包埋菌种在4℃环境下保藏时间在1年以内，在-25℃低温下保藏时间在3年以上。本试验对扩大食用菌液体菌种的应用范围和应用时间具有重要意义。
    대십충식용균포매균충진행보장배경화보장시간적시험연구，결과표명：포매균충재4℃배경하보장시간재1년이내，재-25℃저온하보장시간재3년이상。본시험대확대식용균액체균충적응용범위화응용시간구유중요의의。
    In this paper, the storage periods and storage conditions of ten kinds of entrapped spawns of edible fungi were tested and studied. The results showed that:the storage periods of entrapped spawns in 4 temperature was 1 year.In-25℃, the entrapped spawns can storage over 3 years. This study was important to liquid spawns , applications field and time.
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