Identification of strain quality

One smell and three look. Quality bacteria should have five characteristics: pure, positive, strong, moist and fragrant. A: It is the odor of smelling bacteria. Open the bacteria bottle (bag). If you smell the smell of a unique mushroom, it is an excellent strain. If there is sourness, mildew, and odor, it indicates that the strain has been contaminated with bacteria. It is a kind of inferior bacteria. Three look: look at the shape. The high-quality strains have no plaques, no inhibition line, and no fungicidal phenomenon. The hyphae are thick, dense branches, and they are connected to each other. When the hand strains are used, they are flexible, moist but not dry, strains and bottles (bags) The wall is tight, without shrinkage, looseness and effusion. When it was hand-crushed into small pieces, there were few broken pieces, hyphae were visible at the section of the medium, and the medium was light in color. Second look at the color. The whole bottle (bag) is uniformly white. Such as the upper white, the lower part is not white, indicating that the species is poor or not long. If the mycelium is yellow, it indicates that the strain has declined. If there are orange, green, black and other stains, indicating bacteria have been contaminated with bacteria. Three to see insect pests. Observe the species carefully. If larvae are found, they cannot be used. Fruiting test. On the well-developed hyphae, cover the large soil particles 3.3 cm thick, small soil particles about 1.6 cm thick, and adjust the moisture, observe its growth in the soil particles. If the temperature is 18-20 °C, about 15-20 days to see the formation of young buds within the hyphae cover, it is normal fruiting. If the interval between the occurrence of the second batch of fruit bodies after the first fruiting body is harvested is very short, it is a high-yield strain. Cultivation identification. The wooden culture material is used to hold the burrowing mycelium on the culture material after 1-2 days sowing, and it grows regularly around the cultivar, spreads to the new culture material after 3-5 days, and the original bacteria species The mycelium continues to develop around, without wilting, indicating that the strains are fine, fresh, and easy to survive. China Agricultural Network Editor