Xinyi city Kangyuan Edible Fungi Research Institute, Jiangsu Tel: 0516-88939450 CDG > r(
Basic theory and basic concepts of edible fungi
Section 1 Structure and Description: _/2 Edible Fungi: Edible Macrofungi. :\ob
1. mycelium: the vegetative body of edible fungi, which is composed of filamentous cells and is the basis for the formation of fruiting bodies. The quality of mycelium plays a decisive role in the growth, yield and quality of mushrooms. }j
2. fruiting body: the fruit produced by mycelium is the inevitable result of its sexual reproduction. ，}R
Fungal cap: it is the main part of mature fruiting body, and its main function is to protect the fungus fold. R2i8 & ampK
Fungal folds: most species are located in the lower part of the fungus cover, arranged in a page or porous shape, which is the place where the burden was born. Basket is a real reproductive organ, with 2-4 basidiospores at the top. When the basidiospores mature, they fall off the burden and are ejected into the air. . scold or beat
Stipe: It can transport nutrients and support the whole fruiting body. ~5~
Volvariella volvacea: Where the stipe is connected with mycelium and growth substrate, sometimes the residue of the outer protective layer of fruiting body is attached, and some varieties have no such structure or are not obvious. . gNW
Fungal ring: In some species, when the fruiting body is young, the lower part of the fungus cover is covered with a film (inner fungus cover) to protect the young fungus folds from exposure. A species with an endophytic cap is called a fruit quilt entity, and vice versa. During the growth of fruiting body, the inner umbrella cap gradually breaks and falls off, leaving a ring structure on the stalk, called stalk. Of course, there are not all kinds of fungus rings. s
3. Life history: that is, life history, in which two basidiospores of different sexes germinate to form two mononuclear hyphae of different sexes, and after mass matching and nuclear matching to form binuclear hyphae, the binuclear hyphae further grow, mature and kink to form fruiting body primordium, and the fruiting body primordium further grows and differentiates to form fruiting bodies, producing burdens inside the fruiting bodies, forming basidiospores on the basidiospores, and after the basidiospores mature, they are ejected into the air and will germinate into mononuclear hyphae again under suitable conditions. q
Section II Nutritional Requirements of Edible Fungi
Most edible fungi are saprophytes. They can't directly use the energy of inorganic substances and sunlight to grow like green plants, but only rely on decomposing and oxidizing organic substances to absorb the nutrients needed for their own growth.
The growth of edible fungi can be roughly divided into vegetative growth stage (spawning) and reproductive growth stage (fruiting). Inoculating the mycelium on a suitable culture medium, at a suitable temperature, it began to secrete a series of enzymes, which decomposed some macromolecular organic substances into simple water-soluble small molecular substances and absorbed them into cells for their growth and development. Different growth stages have different requirements for nutritional conditions. Generally speaking, the nitrogen content in the culture medium of mycelium growth stage is relatively high, and the nitrogen content in the culture medium of fruiting body development stage is relatively low. Therefore, as far as scientific research and production are concerned, the nutrients added to the culture medium at different stages should be different. For example, during the preservation and production of strains, more nitrogen sources should be added to the culture medium, which is beneficial to the growth and development of mycelium on the one hand and can effectively prevent the premature growth of mushrooms on the other; However, nitrogen sources should be relatively reduced in the formula of cultivation materials for mushroom production, which is beneficial to mushroom production. ? oJk。
1. carbon source: n~y
Different from green plants, fungi can not directly use CO2 as carbon source to synthesize organic matter, but only use organic matter as carbon source, such as monosaccharides and disaccharides such as glucose, sucrose and maltose, and polysaccharides such as starch, cellulose, hemicellulose and lignin. Except glucose can be directly absorbed and utilized by hyphal cells, other enzymes secreted by hyphae must be hydrolyzed into monosaccharides before they can be absorbed and utilized. Two. Nitrogen source: o
Organic nitrogen is the best nitrogen source for edible fungi, such as peptone, yeast extract, bran and rice bran. Natural cultivation substrates such as cottonseed hull, sawdust and plant straw also contain some nitrogen sources that can be absorbed and utilized by edible fungi, but the content is not enough, so it is necessary to add materials with high nitrogen content such as bran and rice bran, and some special varieties also need to add industrial preparations such as peptone and yeast extract. Inorganic nitrogen and small molecular organic nitrogen, such as various nitrogenous fertilizers, are easy to produce ammonia gas under the action of microorganisms to inhibit the growth of hyphae, so they don't need to be added to the culture medium unless they are particularly needed, and topdressing can be used if necessary. % C/N ratio: refers to the ratio of carbon source to nitrogen source in culture medium and culture solution. Taking Pleurotus ostreatus as an example, the optimal C/N ratio in mycelium growth stage is 20/ 1, and the optimal C/N ratio in fruiting body development stage is 40/ 1. ? B: * C
Three. Other nutrition: 9{
Besides carbon and nitrogen sources, the growth and development of edible fungi also need some other nutrients, such as mineral elements such as calcium, phosphorus, magnesium, zinc, iron, copper, sulfur, potassium and manganese, various vitamins and growth factors. yfMxf
Section 3 Requirements of Edible Fungi on Environmental Conditions
I. Environmental factors: =u0q
Environmental factors are very important to each stage of the growth and development of edible fungi. First of all, we should understand the relevant environmental factors and define the concept, and then we can comprehensively control them:1# z.
1. Moisture 8 _ Dig
Water is not only the necessary environmental condition for mycelium growth, but also the main component of biological cells. Proper water content in the substrate is very important for the growth of mycelium and the development of fruiting body. When the water content is too low, the mycelium is not conducive to the decomposition of the substrate and the absorption of nutrients, which weakens the mycelium and seriously affects the yield of mushrooms. If the water content of the substrate is too high, the mycelium below will lack oxygen and stop eating, resulting in the waste of raw materials. At the same time, the surface hyphae grow in vain, and the material area is water, which makes the hyphae autolyse and leads to mixed bacteria pollution. _m{^u>；
Most species require that the water content of substrate is about 65%, that of Lentinus edodes is between 565,438+0 ~ 55%, and that of Pleurotus ostreatus can sometimes be controlled between 65 ~ 70%. z & gt9rJ
` Ymg
Section 1 2. PH value (pH value): n
PH value (pH value) refers to the pH value of water (and water-containing substances), with the specified range of 0 to 14, where pH =7 is neutral, pH > 7 is alkaline, and pH < 7 is acidic.
Section 2 3. Ventilation |6q+? #
Edible fungi belong to aerobic microorganisms, and rely on the organic matter in the oxidation substrate to provide the energy needed for their growth and development. Substrate hypoxia can inhibit the respiration of mycelium, leading to slow growth, weakness, or even stop growth, and even death due to suffocation; Hypoxia in fruiting body stage will cause deformity of fruiting body and affect commodity value. j~
4. Temperature: =|Z]H
Each variety has its own temperature adaptation range, and the hypha stage and fruiting stage of the same variety are also different. Generally speaking, the optimum temperature at fruiting stage is lower than that at mycelium stage. -，:v
According to the different suitable temperature range of fruiting body differentiation, edible fungi can be divided into low temperature type, medium temperature type and high temperature type.
① Low-temperature hyphae can differentiate into fruiting bodies at a low temperature, with the optimum temperature below 20℃ and the maximum temperature below 24℃, such as Lentinus edodes, Flammulina velutipes, Agaricus bisporus, Pleurotus eryngii, Morchella esculentus and Hericium erinaceus. o|[dy
② The suitable temperature for mesophilic fruiting body differentiation is 20 ~ 24℃, and the highest temperature is no more than 28℃, such as Auricularia auricula, Auricularia auricula, Pleurotus eryngii, Pleurotus eryngii, etc. {o
(3) High temperature fruiting body differentiation needs to be carried out at higher temperature, and the optimum temperature is above 24 ~ 28℃, and the highest temperature can reach about 40℃. Such as straw mushrooms, anchovies, abalone mushrooms, etc. [
At the same time, there are varieties with low and medium temperature, high and medium temperature and wide temperature. international unit
In addition, different varieties have different responses to temperature changes during the formation of fruiting bodies. Accordingly, edible fungi can be divided into the following two types: S.
Constant temperature fruiting type can form fruiting bodies at a certain temperature, such as Flammulina velutipes, Agaricus bisporus, Auricularia auricula, Volvariella volvacea, Hericium erinaceus and so on. '
The mushroom-growing type with variable temperature keeps constant temperature, does not form fruiting bodies, and only forms when the temperature changes (temperature difference stimulation is needed). Such as: mushrooms, Pleurotus ostreatus, Pleurotus eryngii, Pleurotus ferulae (Pleurotus nebrodensis) and so on. gAK
6. Air humidity =:a..{
The water content of substrate is very important for the growth of mycelium, but the fruiting body is completely or partially exposed to the external environment during the growth and development stage, so the water content of air, that is, air humidity, becomes one of the main influencing factors. Too low air humidity will accelerate the evaporation of water on the surface of fruiting body, and the evaporated water of fruiting body mainly comes from mycelium in the substrate, which will lead to a large loss of water in the substrate, affect the yield, and even make the primordium of fruiting body dry up and die. The evaporation of water is the driving force for hyphae to transport nutrients to fruiting bodies. If the air humidity is too high, it will prevent the evaporation of water on the surface of the fruiting body, hinder the transportation of nutrients, inhibit the respiration and stop the growth of the fruiting body. If the air humidity is too high for a long time, it will also cause the fruiting body to absorb water in the air, which will be very dangerous, especially the aging fruiting body, which will form water rot, leading to the breeding of nematodes and bacteria and large-scale infection. Therefore, it is very important to maintain proper air humidity. C 1, Japanese encephalitis
Most varieties require air relative humidity between 80% and 95% at the fruiting stage. Experienced mushroom house managers can judge whether the air humidity is appropriate by feeling, but it is often very difficult for novices.
7. Ventilation VNTaVP
Edible fungi belong to aerobic bacteria, and both mycelium growth and fruiting body development need sufficient oxygen. The breathing function of edible fungi, like human breathing, consumes oxygen in the air and releases CO2. Appropriate CO2 concentration can stimulate and promote the growth of some kinds of hyphae, but excessive CO2 accumulation will inhibit the growth of hyphae, or even stop the growth completely, and high CO2 concentration will lead to hyphae suffocation and death for a long time. The fruiting body stage is more sensitive to CO2, which is mainly manifested in inhibiting the differentiation of the cap, making the stipe too long and reducing the grade of the finished product. 7EY& you are?
Therefore, it is necessary to ventilate the space of mushroom house frequently, remove CO2 and keep the air fresh. BzZ & lt
8. Lighting FFGC
The mycelium stage of edible fungi does not need light, while the fruiting stage of most varieties needs scattered light stimulation. A few varieties need strong scattered light to distinguish the primordia of fruiting bodies, such as Pleurotus nebrodensis and Ganoderma lucidum. A few varieties can also form fruiting bodies in completely dark environment; The color of fruiting body is also closely related to light intensity. Generally speaking, the light is strong, the color of fruiting body is dark, the light is weak, and the color of fruiting body is light. N`/38{
Two. Comprehensive control of environmental factors Ykev
Wild edible fungi all occur in the dense forests and grasslands after rain, so we can intuitively understand the environmental conditions suitable for mushroom production:+B.
After the rain, the temperature of the forest and grassland is suitable, the air is moist, the fresh and pleasant air is suitable for mushroom growth, the sunlight passing through the crown and grass leaves is soft and natural, and the organic matter such as grass roots and leaves accumulated on the ground and minerals contained in the soil are the best nutrients for mycelium growth, which form the best conditions for mushroom to recuperate. )
Various environmental factors do not exist independently, they influence and restrict each other, forming a whole of unity of opposites. This is particularly prominent in the greenhouse: {mF
Light will increase the temperature, which will decrease the relative humidity of the air; S'+mM 1
Ventilation will directly affect indoor temperature and humidity, and the degree of influence is positively related to the ventilation volume and the difference between indoor and outdoor air temperature and humidity: the greater the ventilation volume, the greater the influence on indoor temperature and humidity, and the smaller the ventilation volume, the smaller the influence on indoor temperature and humidity; So is the difference between indoor and outdoor air. Generally speaking, as a mushroom house in winter, greenhouse ventilation will reduce indoor temperature and humidity at the same time. :-7`!
These are the effects of natural factors on the environment of mushroom house. Let's discuss the influence of human factors on the environment of mushroom house: X.
Water spraying is the main work content of daily management of mushroom house. The direct effect of water spraying is to increase the relative humidity of air. The finer the water mist, the better the humidification effect. When spraying water, the water mist evaporates in the air, which increases the humidity and absorbs the heat in the air, which can play a certain role in cooling down. Ym
The influence of natural factors on the environment of mushroom house is also artificially controlled: the light and temperature in the greenhouse can be adjusted by hanging sunshade nets and pulling grass curtains, and the ventilation can be controlled by opening and closing vents. Spraying water can directly increase the air humidity, and introducing dry cold air can reduce the temperature and relative humidity of mushroom house. During the day, the temperature can be increased by increasing the light, and at night, the grass curtain can be put down to keep warm. If the temperature is still below the minimum requirements, heating measures such as stove, firewall and heating can be taken.
Section three, section two. Strain production, B9 1
In order to ensure the quality of strains, strains are provided by professional strains factories, and in principle, ordinary growers are not allowed to produce strains themselves. This is stipulated by relevant national laws and regulations. pass by
Three. Preparation and treatment of culture materials for producing O5 and Vr
A, the requirements of raw and auxiliary materials "$
1. Raw material type: u`"%
Cottonseed hull, sawdust, corncob, other crop straws, bran, corn flour, calcium superphosphate, gypsum powder, lime, etc.
2. Quality requirements -El*
Cottonseed hull: fresh, dry and loose; No mildew, no caking and no yellowing. Read/write
Sawdust: hardwood sawdust, no mildew, no preservative; Natural accumulation for more than half a year. ,\
Corn cob: dry, waterproof and moisture-proof, without mildew.
Straw of other crops: mature, dry, free from rain, moisture and mildew.
Bran: flaky bran is the best, fresh, dry and loose; No mildew, caking and moth-eaten!
Corn flour: fresh powder, the largest particle is not more than 0.5 mm; ; No mildew, caking and moth-eaten Qx*
Calcium superphosphate: powder, not caking &; Wj-
Gypsum powder: dry, white and non-caking.
Lime: The following three specifications of lime can be used, but the usage and dosage are different: 6i)
1) ball-milled quicklime powder: no wet package and caking phenomenon, 5) c'+t.
2) quicklime block: the surface and section of the block are white or orange, which can be dispersed into powder after adding water. p； T=q！ Double hardness
Plastic bag: ① Polypropylene (autoclaved) or polyethylene (autoclaved) should be used for clinker culture, and the thickness of the bag should be more than 4 lines (0.04 mm) on one side, with uniform thickness and width; You can buy finished corner bags, or you can buy pipes and cut them into the required sizes. Low pressure polyethylene bags should be selected in winter. (2) Double-sided low-pressure polyethylene pipe bags with more than 3 lines (0.03 mm) and less than 5 lines should be used for planting raw material bags. D & gtU
3. Raw material pretreatment: LH
Some raw materials must be pretreated before they can be used:'?
Sawdust: screen out rough, hard and sharp impurities. Sz "Calcium superphosphate: granular products, or lumps, must be crushed and sieved before use. \o*
Lime block: water should be added 1 day in advance to disperse, and it should be slightly rolled and sieved before use. 8|| "Lime powder: can be used directly. F2B<v cottonseed hulls: If there are lumps, they must be removed. `, ` ho!
Corn cob: processed by15-20mm pulverizer. Soak in water 8 ~ 24 hours in advance when using (the specific time depends on different seasons, and the soaking time is shorter in high temperature season). Quarter [
Straw of other crops: cut or crushed according to different varieties and cultivation methods. ) Corn flour: If there is dregs over 0.5mm, it should be soaked in water in advance 1 hour. Yybh3Y
Remove sharp sundries and entanglements mixed in various raw materials and accessories in time. |0##rR
4. Mixing process: 1
(1) component: xmd [xk]
According to the production formula, strictly measure and accurately mix, add appropriate amount of water when pre-mixing, whichever is lower, and leave more water for later adjustment; Fully stir, and add lime powder according to the measurement. z}]W
Special emphasis: before adding water, ensure that the dry materials are stirred evenly for more than 2 times to prevent some raw materials from caking in water; When adding water, try to add it evenly, and fill the bucket every time to facilitate accurate measurement. Specific ingredients, whether fermentation is needed or not, and the addition of various auxiliary materials have different regulations in different varieties and different cultivation methods. 1u
After the mixture needs to be stacked for 8 ~ 16 hours, it should be turned over later, humidified and bagged. Chavez *
(2) Late mixing and adjustment: QN
Before bagging, the water content and pH value should be controlled within a suitable range. If the pH value is too low, it can be adjusted with a little lime, and the water content should be controlled at 60 ~ 65 (specific varieties have specific requirements). {H~H/
(3) Bagging (clinker cultivation) K
Bagging workplace should be flat and clean, or covered with soft objects to ensure that there are no sharp sundries; It is forbidden to flatten the bag to avoid micropores at the bottom. l
Fourth, sterilization H.
Sterilization is a necessary process for clinker cultivation, and it is also the most demanding technology and equipment. Culture is usually sterilized in two ways: high temperature sterilization and atmospheric pressure sterilization (disinfection): ov"}[
Atmospheric steam sterilization: 3H.
1. Atmospheric sterilization furnace: `}
Build a sealed space above the brick pot table as a disinfection room. In order not to make the sterilization bag too crowded, several shelves can be built in the sterilization room. An openable and closable exhaust pipe should be left at the lower part of the wall of the sterilization room. The pot door must be sealed, and there should be a small hole in the door or wall where a thermometer can be inserted. Fill the cauldron below with water to generate steam. In order to utilize the waste heat, a small cauldron is pressed on the back flue, and the cauldron is supplemented with hot water in the small cauldron. The water supply pipe is placed in front of the cauldron, with one end extending into the water in the cauldron, and its opening is 10- 15 cm away from the bottom of the cauldron, which will gradually decrease with the evaporation of water in the cauldron. Don't add too much water at once. ^NGg`j
Principle requirements: the time from bagging to sterilization temperature reaching 100℃ shall not exceed 8 hours. From the beginning of ignition, it is necessary to burn violently, and strive to reach 100℃ in the shortest time. At this time, it is necessary to ensure that the upper and lower exhaust ports are completely opened and the cold air is removed at any time. After reaching 100℃, turn down the upper exhaust port, reduce the fire power to maintain the temperature at 100℃, and continue to burn 10- 12 hours. Strong fire must be used within 1 ~ 2 hours near the end of sterilization, and enough water must be added to the cauldron until the end of sterilization. X5
The whole sterilization process should follow the principle of "attacking the head, promoting the tail and ensuring the middle". At the same time of ceasefire, close the upper exhaust port. Let the temperature in the pot drop naturally. When it is lower than 60℃, open the pot door and take it out. l
2. space package W#|PXA
Put a raft on the flat ground, insert a steam pipe under it, spread a layer of breathable material on the raft, stack bags to be disinfected on it, cover it with a layer of thermal insulation quilt, and press it tightly on the ground all around, which looks like Mongolian yurts in appearance, also called space bags. H
At the beginning of sterilization, leave a corner farthest from the steam pipe without pressure, and support it with bricks or sticks to exclude cold air. When the steam to be exhausted reaches 90℃, remove the supported bricks or sticks for 10 minute, and compact the corners. Continue to supply steam until the space bag bulges and starts counting. Generally, it needs to be sterilized for 12 ~ 16 hours, and the principle of "attacking the head, promoting the tail and ensuring the middle" should also be followed. U
Space bag sterilization is most suitable for in-situ sterilization and inoculation in greenhouse, which reduces the handling process, saves labor, reduces the damage rate of bags and improves the success rate. R9, PH value:
The external steam required by the space package is supplied by a special atmospheric steam boiler, which can be purchased or made by ourselves.
Comparison of sterilization effects of two kinds of high-pressure steam disinfection
1. Principle) aV
Compared with atmospheric steam, high-pressure steam has stronger osmotic energy, specifically, it is "high-pressure saturated steam". (B？ "I
High pressure steam sterilization uses high pressure saturated steam. Only when saturated steam has enough penetrating power to make the heat reach the center of the substance, can it penetrate the "spores" of microorganisms and the layers of armor of various spores, and can it play a role in thorough sterilization. o=i:|:
If there is air residue in the sterilizer, there will be no saturated steam and the ideal sterilization effect will not be achieved. Therefore, it is the key to completely exhaust the air in the sterilizer in advance. 5tS
(1) Use Z/g to ensure that the upper and lower exhaust valves are fully opened.
⑵ Open the steam supply valve, discharge steam at a large flow rate for 30 seconds, and discharge the air in the pipeline to ensure that the supplied steam is saturated GD.
(3) Turn down the steam supply valve, and gradually discharge the cold air in the pot and the material bag with small flow of steam. Special attention should be paid to this point: a large flow of steam will form a vortex airflow in the pot, which makes it difficult to completely exhaust steam and air, especially the air in the bag is not clean, which will directly affect the sterilization effect. ? lpr7
(4) Install a thermometer on the exhaust pipe to monitor the exhaust temperature in real time. When the exhaust temperature reaches 100℃, continue to exhaust steam for 30 minutes to ensure that the air in the material bag is completely exhausted. During this period, the pressure shall not be higher than 0.0 1Mpa, otherwise the steam supply flow shall be reduced. ，y6Cu
5] On the premise of constant steam supply flow, close the upper exhaust valve and gradually turn down the lower exhaust valve to make the pressure and temperature in the boiler rise slowly. When the temperature and pressure rise to the specified value, adjust the air supply and exhaust flow to keep the pressure constant. Note: The whole boosting process shall not be less than 45 minutes! } Z . Q & ltQ
[6] Keep constant pressure and temperature within a specified time. b
(7) The pot-closing time can only be prolonged, not shortened, and the condensed water is drained every 15 minutes in the middle. At the end, the exhaust speed should be slow, not less than 25 minutes. g\g？ B
Being cold air can't be discharged clean, which leads to steam saturation in the pot. Although increasing the pressure can increase the temperature at the same time, the ideal sterilization effect cannot be achieved because of the poor permeability of unsaturated steam. Therefore, in the process of sterilization operation, it is more important to analyze and judge whether the corresponding relationship between temperature and pressure is correct, so as to comprehensively and objectively evaluate the sterilization effect. 2
2. Equipment (UK)
High-pressure steam sterilizer is a special pressure vessel, which must be purchased or customized from a manufacturer designated by the state. Unless necessary, it is best to buy a set product with stable performance and easy availability of spare parts. There are portable pressure cookers, vertical pressure cookers and horizontal disinfection cabinets (cabinets) on the market. Well-known manufacturers include: Ningbo Kaipu Electronic Instrument Co., Ltd., Shanghai Medical Nuclear Instrument Factory, Beijing Medical Instrument Factory, etc. t
Pay attention to the production license mark on the product nameplate, carefully read the product manual and its prescribed safety operation procedures, and the operators must undergo strict training and assessment. Safety operation procedures must be posted on the wall for inspection by the labor safety department. 8f}q
The products of different manufacturers may be different in specific details and have different operation requirements for different purposes. The sterilization operation of edible fungus bags stipulates the following technological process: 9'+rP|
3. Sterilization process standard (C
Operation flow: y+ pot filling: the packaging is neat and firm, not crowded, and the fungus bags are not allowed to fall to the ground. =0^:pI
We must carefully observe the safety operation rules and check the equipment in advance: the door is tightly sealed, the pipeline is unobstructed, the valve is flexible and free from blockage, and it is tightly closed and can be opened; The initial state of pressure gauge and thermometer is correct and the reaction is normal. @kw}
Start the small flow steam supply, so that the material bag is heated slowly and evenly, and the cold air in the material bag is discharged slowly. At the same time, all exhaust valves are fully opened, so that the cold air in the pot can be discharged smoothly. qK
Gradually increase the steam flow to further increase the temperature in the sterilization chamber and bag. When the exhaust temperature reaches 100℃, continue to exhaust for 5-20 minutes (depending on the size and contents of the sterilizer). 8. Turn down the flow rate of the exhaust valve, so that the sterilization chamber can be slowly boosted, and check the safety valve at the initial stage of boosting to ensure that it is not blocked or stuck; When the pressure and temperature rise to the specified value, adjust the valve and keep the pressure stable for a specified time. (The whole boosting process shall not be less than 45 minutes) -:X! Close the intake and exhaust valves and stew for 1 hour. During the sealing process, open the exhaust valve every 15 minutes to discharge the condensed water. ; _ Vent slowly until the pressure gauge returns to 0, and then open the cover. H_L
4. Note: x7T, q
When opening and closing the boiler door, you must operate in strict accordance with the regulations and pay attention to safety. 3q/
The time interval from bagging to sterilization and pressure keeping shall not exceed 8 hours. X^ld8
During heating, boosting and exhausting, the speed should be controlled to prevent the material package from bulging. [
In the process of boosting and maintaining pressure, the operator shall not leave his post, and shall not be lower than or higher than the specified pressure and temperature to prevent incomplete sterilization, excessive sterilization, bag mouth adhesion and equipment accidents. RSIc@
Regularly clean the inside of the sterilizer, remove impurities such as rust residue and residual materials, and prevent blocking pipes and valves. . O-q
Keep the working environment clean. m
Please ask the maintenance personnel to deal with the abnormal situation in time, and it is forbidden to work with illness! y
Verb (abbreviation for verb) Inoculate/sow
In the process of clinker cultivation, the inoculation process must be carried out in strict accordance with aseptic operation procedures, namely
A concept of "sterility": qk
Microorganisms are everywhere. Microorganisms are everywhere, whether it is alpine plains, rivers and oceans, or even erupting craters. Soil is the base camp of microorganisms. After testing, each gram of dry soil contains tens of millions to billions of microorganisms, and wet soil is dozens of times higher. The content of microorganisms in the air should not be taken lightly, and the types and contents of microorganisms on the body surface and in the body, especially in the respiratory tract and digestive tract, are also amazing. ; y28mv
Moreover, microorganisms are invisible and intangible. Only after special smear staining and magnification of hundreds or even thousands of times under the microscope can we see its shape, or observe its colonies (colonies) on the smooth surface of the culture medium, or feel the existence of microorganisms through some phenomena. For example, yesterday's leftover food turned sour, the beer opened the lid turned cloudy, and so on, all of which were the results of microbial proliferation and activities. Microorganisms reproduce very quickly. Under suitable conditions, E.coli reproduces one generation every 65,438+07 minutes, that is, 1 ~ 2 generations, and nearly 85 generations every 24 hours a day. ORB microorganisms are so widely distributed in nature that we will be used by them if we are not careful, and at the same time, it has such a high reproductive speed. Imagine that there are only 1 mixed spores in the sterilization process. 1
Disinfection and sterilization
Edible fungi belong to a kind of microorganisms. In the production process, except for our specific strains, any other microorganisms belong to the category of miscellaneous bacteria. Here we need to master the concepts and methods of disinfection and sterilization: 2n4 >; four
1. Disinfection: refers to the removal and killing of harmful microorganisms in the designated environment and articles by physical or chemical means, so that the types and contents of microorganisms are limited within the allowable safety range. ; =R
2. Sterilization: refers to the thorough killing of all microorganisms in a specific environment and object by physical and chemical methods, making it a sterile environment and object. t-^uY4
3. Disinfection and sterilization can be divided into physical methods and chemical methods. At present, the commonly used methods are: }u6'
⑴ Physical methods: high-pressure steam sterilization, flame sterilization, filtration sterilization, ultraviolet sterilization, microwave sterilization and various kinds of radiation sterilization. yw
⑵ Chemical method: The commonly used disinfectants are: 75% alcohol, 0. 1% disinfectant, 5% carbolic acid (phenol), peracetic acid, hydrogen peroxide, lysol, formaldehyde, potassium permanganate, bleaching powder (water), clotrimazole, clotrimazole, carbendazim, and the commonly used aerosol disinfectants at present. /
Theoretically, the sterilization index of any method can not reach 100%, which requires our staff to master the aseptic operation technology skillfully. @X"l
Aseptic operation technology: a? 49.
1. Concept 8,
Aseptic operation technology refers to the comprehensive use of various sterilization methods, using sterile instruments to complete various designated operation processes in sterile areas. HP6_X
2. Technical Points' RxV
Around the flame of the alcohol lamp, a sterile area with a diameter of 9 ~ 10 cm is formed due to hot baking, and all our operations must be completed in this area, and the openings of the opened strain bottles and bags cannot leave this area. Before public operation, the staff's arms should be wiped and disinfected with 75% alcohol cotton balls, and the tools used should be burned with flame. Thick tools should be wiped and disinfected with tweezers dipped in alcohol cotton balls. Before use, the residual alcohol should be ignited on the flame of alcohol lamp and cooled before use. This not only achieves the purpose of disinfection, but also the residual temperature on the tool will not burn bacteria. o)E & gt； Kt sterilization tools can't touch anywhere except in the strain bottle (bag) and inoculation bag. If you accidentally knock it over, you should use the above method to sterilize it again. Disinfect the tools thoroughly every time a certain amount of vaccine is inoculated (for example, after receiving a strain bag or halfway). After a certain amount of inoculation and inoculation, the dirt adhered to the tools should be thoroughly cleaned. United States, 79/
There are a lot of mixed bacteria on the surface and respiratory tract of human body. Here again, slippers, work clothes, work caps and masks must be worn according to regulations. Scratching, coughing or sneezing are not allowed in the inoculation area. Avoid the operation area, go into battle lightly, make no noise or fight. TFm7
[t 4 inoculation process% c]
1. Requirements for the environment:
Inoculation operation is generally required to be carried out in a special sterile room (inoculation room) or inoculation account. The inoculation room (inoculation account) must be thoroughly cleaned and disinfected before it is put into use or after it is idle for a period of time: first, the floor, corner and ceiling should be carefully cleaned, and the whole floor should be washed with clear water first, and then scrubbed with disinfectant water after it is dried. I/
Clean the feet of the inoculation tent: ① flatten it, shake off impurities, ② brush it with clean water, and ③ brush it with disinfectant after drying.