食用菌制种原料很多,如粪草料、麦粒、棉壳等。在水稻产区麦、棉产量较少,往往受原料限制。为此,笔者自1991年开始用大米制食用菌菌种试验,现将有关技术问题及效果报告如下。 (一)大米的选择 根据大米的烹煮性质来选择是很重要的,经多次试验直链淀粉含量高(25％以上)的大米适宜,因为直链淀粉的羟基外露多,亲水力强,饭粒膨胀度、氢键多,饭粒硬度大,成饭后疏散。从外观上看,米粒长圆形的居多,胸腹白明显,透明度低。 (二)处理方法 用三种处理方法:①用清水浸泡大米24～48小时(依气温高低而定),淘洗净,晾干并混入10％干牛粪粉或木屑以增加其疏散度。②将大米装纱布袋中投入沸水中煮10～15分钟,取出并在冷水中淘洗,晾干装瓶。③干大米混20％～30％的干牛粪粉或木屑,装瓶至3/4满度,加水平料面,让其吸水约20分钟,再将瓶平放,让其上下吸水均匀。清洗瓶口,用丙烯膜加牛皮纸包口,高压灭菌1小时。 (三)接种方式 大米料与麦粒、棉壳有不同之处,主要是粘贴紧,菌丝伸展较慢,所以接种方式也作了相 Edible mushrooms many kinds of raw materials, such as dung grass, wheat, cotton shell and so on. In the rice producing area, the output of wheat is less, which is often limited by the raw materials. To this end, the author since 1991 with rice fungus species test, the technical problems and the effectiveness of the report are as follows. (A) the choice of rice According to the cooking properties of rice to choose is very important, after repeated testing of high amylose content (25%) of rice is appropriate, because the exposed amylose hydroxyl more hydrophilic and strong , The degree of expansion of rice, hydrogen bonds, rice hardness, evacuation after meals. From the appearance point of view, the majority of oval rice, chest and abdomen white obvious, low transparency. (B) of the treatment methods used in three ways: ① soaked rice with water for 24 to 48 hours (depending on temperature level), pan wash, dry and mixed with 10% dry cow dung powder or sawdust to increase its evacuation degree. Put the rice in gauze bag into boiling water and cook for 10-15 minutes, take out and wash in cold water, dry and bottle. ③ dry rice mixed with 20% to 30% of dry cow dung powder or sawdust, bottled to 3/4 full scale, add level, let it absorb water for about 20 minutes, then flatten the bottle, let the water up and down evenly. Bottle cleaning, with propylene film plus kraft paper mouth, autoclaved 1 hour. (C) inoculation rice material and wheat, cotton shells are different, mainly paste tight, mycelium stretch slower, so the way of vaccination also made a phase