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猴头菌是与熊掌、海参、鱼翅并列的四大名菜之一,食药兼用,味鲜美、营养丰富,对十二指肠溃疡有显著疗效。为选择适合于成都地区栽培的品种,我们于1985年2—3月作了引种试验。材料和方法: 菌种是哈尔滨猴头5068、三明猴头C1011和中国科学院微生物研究所猴头5.111。母种培养基为马铃薯200克、葡萄糖20克、琼脂18克、水1,000毫升,pH自然,常规灭菌后接种(各品种重复3次),于28℃下培养,满管后按同样接种量接于原种瓶。原种培养基为①棉籽壳78％,杂木屑10％,麸皮10％,蔗糖1％,石膏1％,水分60—65％,pH7.6—8.5(用石灰调);②阔叶树
Hericium erinaceus with bear’s paw, sea cucumber, shark fin tied for one of the four famous dishes, both food and medicine, delicious, nutritious, have a significant effect on duodenal ulcer. In order to select suitable varieties for cultivation in Chengdu, we conducted the introduction test in February-March 1985. MATERIALS AND METHODS: The strains were Harbin Heron 5068, Sanming Hericium C1011 and Institute of Microbiology, Chinese Herbs 5.111. The mother culture medium is 200 g of potato, 20 g of glucose, 18 g of agar and 1,000 ml of water. The pH is naturally, routinely sterilized and inoculated (each species is repeated 3 times) and cultured at 28 ° C., In the original bottle. The original culture medium ① cottonseed shell 78%, miscellaneous wood 10%, bran 10%, sucrose 1%, gypsum 1%, water 60-65%, pH7.6-8.5 (with lime transfer); ② broad-leaved tree