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近年来,我国食用菌栽培业迅速发展,特别是平菇栽培遍及全国各地。随着生产的发展,菌种中出现的问题也日趋增加,除常见的菌种退化、老化和污染外,从1982年开始陆续不断地出现菌种“干散”现象,且有日渐加重的趋势。自1982年秋至1987年春,笔者对这一现象进行了调查和研究,现初报如下: 一、干散症状 1.外观:这一症状只发生在原种和栽培种中。在菌种生长过程中,除生长带(一般1-1.5cm)外,整个菌种外观干散,菌种色泽由生长带向上渐度暗淡。菌丝纤细、稀疏、暗淡、干瘪。菌丝体
In recent years, the rapid development of mushroom cultivation in China, especially mushroom cultivation throughout the country. With the development of production, the problems that occur in the bacterial species are also increasing. In addition to the common degradation, aging and pollution of bacteria, the phenomenon of “dry and loose” bacteria continues to appear from 1982, and there is an increasing tendency . Since the fall of 1982 to the spring of 1987, the author conducted a survey and research on this phenomenon. The first reports are as follows: 1. Dry and loose symptoms 1. Appearance: This symptom occurs only in the original species and cultivated species. In the growth of bacteria, in addition to the growth zone (usually 1-1.5cm), the appearance of dry whole species of bacteria, bacteria species from the growth zone with the gradual dimming shade. Mycelium slender, sparse, dim, dry. Mycelium