食用菌原种接种过程中,由于受接种块小、菌丝含量少,瓶口大,操作不便,无法用酒精灯火焰封锁瓶口,在保温培养中,瓶口料块水分蒸发干燥使种块菌丝易死亡等因素影响,致使制原种常因感染或接种不活降低了成品率。笔者通过实践,对接种技术作了一些改进,大大提高了接种成功率,加快了菌丝萌发、吃料、封闭瓶口的速度,现简介于下。 Edible fungus species inoculation process, due to the vaccination block is small, less mycelium, bottle large, inconvenient to operate, the bottle can not be sealed with alcohol lamp flame, in the incubation culture, the bottle material moisture evaporation drying block Mycelium easy to death and other factors, resulting in the original system often due to infection or vaccination inactivated to reduce the yield. Through practice, the author made some improvements to the inoculation technology, which greatly enhanced the success rate of inoculation and accelerated the speed of mycelium germination, feeding and closing of the bottle mouth.