食用菌類之長期保存

Journal
臺灣區第七屆食用菌研討會報告
Pages
47-55
Date Issued
1989-06-27
Author(s)
王伯徹
許文輝
URI
Abstract
蘑菇與靈芝等食用菌類屬於擔子菌類，此類菌種絕大多數係純粹菌絲生長型，在培養基上極少產生孢子，而其遺傳特性在繼代保存過程中極易發生變異，其栽培生產之優良性狀常因此失去再現性。所以，除了能形成節孢子或芽生孢子的菌種外，一般是不適用矽膠與冷凍乾燥保存法，而應採用液體石蠟覆蓋法在室溫下保存，或利用液氮來長期保存菌種，是為當前最可靠的保存方法之一。 Almost edible fungi of Agaricus spp. and Ganoderma spp. which belonged to Basidiomycetes are mycelial growth without sporulating in culture medium. Mutation and loss of good genetic characteristics of cultivation are happened very often within time of subculturing preservation.
Event(s)
臺灣區第七屆食用菌研討會
Proceedings of the Seventh Symposium on Edible Fungi Research and Improvement of Production
Publisher
臺灣省農業試驗所、中華民國真菌學會
Type
conference paper
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