1. The wheat bran preservation method weighs a certain amount of bran, mix it with water or nutrient solution and mix it. Wet bran was packed in test tubes, autoclaved and then inserted into strains and incubated at appropriate temperatures. After the mycelium is well developed, the test tube is dried at room temperature for drying. After drying, it shall be stored in a dry place below 20°C, and it can be stored for 3 to 5 years.
2, liquid paraffin preservation method using liquid paraffin, autoclaved into the incubator for hours, or desiccator in a few days, with a sterile pipette or syringe to suck liquid paraffin, into the bacteria test tube. The injection volume should be about 1 cm above the beveled tip. Plug the tampon and seal it with wax. Store it in an upright position and keep it for 5 years.
3, saline preservation method to bacteria into the potato culture solution, 250 ml triangle bottle 60 ml culture medium, shake culture or shake 5 to 10 times a day, culture 5-7 days, then the formation of the mycelium ball into the equipment In a test tube containing 5 ml of sterile saline, transfer approximately 4-5 pieces of mycelium into each tube, stuff the tampon, and seal the tube with wax. At low temperatures, it can be stored for 1 year.
4, wheat preservation method to take high-quality wheat, washed and immersed in 20 °C water soak 5 hours, a little air dry, tube. The loading capacity is preferably 1/4 to 1/3 of the pipe length. Sterilization, heat and shaking, cooling access to mycelium. Incubate at appropriate temperature until the sparse hyphae appear on most grains. Store in a dry place below 25°C for 1-2 years.
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