MindMap Gallery Edible Fungi Cultivation
This is a mind map about edible fungi cultivation, including growth and development, nutritional type, nutrient source, Metabolism of edible fungi, disinfection and sterilization of edible fungi, Production of edible fungus strains, etc.
Edited at 2023-11-29 10:33:50This is a mind map about bacteria, and its main contents include: overview, morphology, types, structure, reproduction, distribution, application, and expansion. The summary is comprehensive and meticulous, suitable as review materials.
This is a mind map about plant asexual reproduction, and its main contents include: concept, spore reproduction, vegetative reproduction, tissue culture, and buds. The summary is comprehensive and meticulous, suitable as review materials.
This is a mind map about the reproductive development of animals, and its main contents include: insects, frogs, birds, sexual reproduction, and asexual reproduction. The summary is comprehensive and meticulous, suitable as review materials.
This is a mind map about bacteria, and its main contents include: overview, morphology, types, structure, reproduction, distribution, application, and expansion. The summary is comprehensive and meticulous, suitable as review materials.
This is a mind map about plant asexual reproduction, and its main contents include: concept, spore reproduction, vegetative reproduction, tissue culture, and buds. The summary is comprehensive and meticulous, suitable as review materials.
This is a mind map about the reproductive development of animals, and its main contents include: insects, frogs, birds, sexual reproduction, and asexual reproduction. The summary is comprehensive and meticulous, suitable as review materials.
Edible Fungi Cultivation
The ecology of edible fungi
Ecological habits of edible fungi
Trichophyton
fecal bacteria
Geobacteria
Entomophthora
Mycorrhizal fungi
Physical and chemical environment of edible fungi
temperature
spore germination
mycelial growth
Fruiting body differentiation
Low temperature type (13-18℃)
Medium temperature type (20-24℃)
High temperature type (24-30℃)
temperature response
Temperature-changing solid type
Constant temperature solid type
humidity
Low in front and high in back
Moisture
Measurement by hand holding method - the material-to-water ratio is generally controlled at 1:1.2~1.3
Air
Demand for oxygen (less in the front and more in the back)
carbon dioxide
illumination
Dark in the front and light in the back
pH
The biological environment of edible fungi
Edible fungi and microorganisms
Microorganisms beneficial to edible fungi
Provide nutrients
Help growth and development
Promote fruiting body formation
Microorganisms harmful to edible fungi
Bacteria
Actinomycetes
Yeast
Filamentous fungi
Virus
Edible fungi and plants
Provide nutrients
Create an ecological environment
Edible fungi and animals
Animals beneficial to edible fungi
Provide nutrition
media
symbiotic relationship
Animals harmful to edible fungi
Production of edible fungi strains
Overview of edible fungi strains
type
purpose of usage
Bacteria for preservation
Experimental strains
Bacteria for production
physical properties
liquid culture
Solid strains
Curing bacteria
Culture objects and culture materials
Woody bacteria
Herbaceous strains
medium
fecal grass strains
Cereal strains
Granular strains
shoot strains
wood tuber bacteria
Sawdust bacteria
Mineral bacteria
Source, breeding generations and production purpose
Mother species (first level species)
Pure culture of mycelium obtained by separation of fruiting body tissue and separation of spores (first separation in nature)
Original species (secondary species)
A pure culture of mycelium obtained by transplantation and expansion of mother species
Cultivation clock (third level species)
Original seed transplantation and expanded culture (directly used for production)
Conditions for the production of edible fungi strains
Edible fungus seed production procedures
Mother species - original species - cultivated species
Seed production equipment and conditions
Vaccination conditions
Culture conditions
Disinfection and sterilization conditions
Containers for cultivating edible fungi strains
Preservation conditions
Production of edible fungi strains
Solid strains
Sawdust solid bacteria
wheat strain
shoot strains
Liquid strains (mycelium pellets)
Fermentation tank configuration
Stirred fermentation tank
Air flow fermentation tank
Production of bacterial strains in Erlenmeyer flask
Fermenter preparation
Culture medium configuration
Sterilization and cooling
Vaccination
nourish
examine
biological quality inspection
sensory analysis
Microscope observation
Identification of the quality of edible fungi strains
Identify what bacteria it is
Identify the quality of strains
purity
Growing momentum
color
bacterial age
Evenness
subtopic
Preservation of edible fungi strains
Bevel cryopreservation
Liquid paraffin preservation
Filter paper preservation
Natural matrix preservation
Liquid nitrogen cryogenic preservation
Disinfection and Sterilization of Edible Fungi
Disinfection and Sterilization of Culture Substrate
heat sterilization
Moist heat sterilization
High pressure steam sterilization
Normal pressure steam sterilization
Boiling water sterilization
intermittent sterilization
dry heat sterilization
flame sterilization
Dry heat high temperature sterilization
biological disinfection
Mixing medicine and disinfection method
Disinfection and sterilization of inoculation and culture environment
chemical disinfection
reducing agent
formaldehyde
oxidizing agent
peracetic acid
potassium permanganate
bleaching powder
Surfactant
carbolic acid
Lysol
Other disinfectants
lime
Aerosol disinfection
sulfur
UV disinfection and sterilization
Disinfection of separation materials and skin surfaces
Disinfection of separated materials
Mercury chloride
Alcohol
Disinfection and sterilization of skin surfaces
Alcohol
Other sterilization methods
Radiation and microwave sterilization
Microwave sterilization
Filtration sterilization
Testing of disinfection effectiveness
plate test
Incline test method
Metabolism of edible fungi
Assimilation
Alienation
metabolite
antibiotic
interferon inducer
anti-tumor active substances
cholesterol-lowering substances
Taste metabolites
rubber substance
enzyme
other
nutrient source
carbon source
Nitrogen source
Inorganic salt
vitamins
growth factors
Nutritional type
saprophytic
saprophytic objects
wood rot fungus
Ability to decompose wood components
Brown rot fungus
Mainly degrade cellulose and hemicellulose
white rot fungus
Mainly degrade lignin
Grass rot fungus
symbiosis
Edible fungi and plants
Mycorrhizae
Edible fungi and animals
Chicken cone (termites)
Edible fungi and microorganisms
Tremella
parasitic
facultative parasitism
Mainly saprophytic and also parasitic
Armillaria fungus (strong ability to destroy forests)
facultative saprophytic
Mainly parasitic and also saprophytic
Cordyceps sinensis
obligate parasitism
Staphylococcus aureus
growth and development
Vegetative growth and development (bacteria)
Growth retardation period (adaptation to environment)
rapid growth period
Growth arrest period (hyphae autolysis)
Reproductive growth and development (mushrooming)
spore germination
Adequate moisture
certain nutrition
suitable temperature
pH
Spore concentration
enough oxygen
Carbon to nitrogen ratio: 20:1 during mycelium growth stage Fruiting body growth stage 30~40:1
Mushroom test
light induced effect
The fruiting body development temperature is slightly higher than the differentiation temperature