Liquid Culture Technology（1）

Edible fungus liquid strains are edible fungi strains in liquid form produced through deep culture (liquid fermentation) technology in biological fermentation tanks using liquid culture media. At present, liquid strains have been widely used in many cultivated varieties such as Enoki mushrooms, King oyster mushrooms, black fungus, oyster mushrooms, Beech Mushroom, velvet antler mushrooms, Oudemansiella raphanipies, Cordyceps militaris and many others.

Advantages of liquid strains: fast seed production, low cost, low contamination rate, high inoculation efficiency, short bacteria growth period, and uniform bacterial ages.
Types of liquid strains: solid liquefied strains, reduced strains, and fermenter strains. Here we first focus on solid liquefaction strains and reducing strains.

(1) Solid liquefied bacterial strains

Advantages: simple to make; durable in storage and ready for use.
Disadvantages: Hidden contamination; initial hyphae are weak and cover is slow.

(2) Reduced strains
A liquid strain obtained by crushing artificially produced mycelium blocks and diluting them with sterile water. This technology is currently used in the production of Enoki mushrooms and Pleurotus eryngii.

Features: Mycelial blocks can be stored for a long time and have strong mycelial activity; the diluted bacterial liquid contains almost no nutrients and is basically equal to clean water.
Advantages: greatly shorten the culture time, shorten the growth time, increase the yield, reduce the bacterial infection during inoculation, and improve the stability of the original seed.
Disadvantages: Large-scale equipment needs to be set up in a highly sterile environment with cutting-edge equipment, and it is necessary to build a large-scale mycelium block processing plant; the initial mycelium is weak and the cover is slow.