食用菌的母种培养,通常是采用马铃薯培养基。但这种培养基在常温下和置于冰箱里培养和保存食用菌母种均不够理想,究其因有这三方面:①菌种培养和保存的时间若稍长时,培养基易干缩、龟裂、脱离管壁;②菌种的菌丝生长不旺且易老化;③菌种需多次转接培养,会严重影响菌种种性之稳定,甚至易使菌种出现生理退化。为了克服上述培养基在培养和保存母种过程中所出现的这些弊端,笔者于1992～1993年开始探索研制及应用桑木粒与胡萝卜混合培养基,进行培养和保存凤尾菇、平菇、姬菇母种试验,现将结果介绍如下。 (一)桑木粒的制备 选取无霉变、无虫蛀、曝晒干粗1～2cm的桑枝条,用利刀削去表皮,然后把枝条切 Edible mushroom breeding, usually using potato culture medium. However, this medium at room temperature and placed in the refrigerator to cultivate and save edible fungi are not ideal, because of these three aspects: ① strain culture and preservation time longer if the medium is easy to shrink , Cracking, detachment from the wall; ② strains of mycelium growth is not flourishing and easy to aging; ③ strains need to be transferred several times, will seriously affect the stability of the species of bacteria, and even easy to make bacteria degeneration. In order to overcome these shortcomings in the process of culture and preservation of the above mentioned medium, the author began to explore and apply the mixed culture medium of mulberry wood and carrot from 1992 to 1993 for culture and preservation of Pleurotus ostreatus, Pleurotus ostreatus, Mushroom mother test, the results are as follows. (A) Preparation of mulberry grain No moldy, no moth-eaten, dry thick 1 ~ 2cm mulberry branches, cut the epidermis with a sharp knife, and then cut the branches