Edible fungus to prevent bacteria

Choose fine strains: In the production, choose the strains with high purity, appropriate age, strong vitality, and no contamination with bacteria.

Prepare a suitable culture material: Since most edible fungi prefer acidic environments, the pH of the culture medium is appropriately adjusted to reduce the proliferation of bacteria. In mediums containing starch and soluble sugars such as wheat bran and rice bran, bacteria can easily survive.

Improved inoculation method: When the edible fungus is cultivated with raw materials, the inoculation amount is increased by 5%-10%, and 2/3 of the bacterial species is inoculated on the covering material surface and four weeks, which is favorable for the mycelium to occupy the surface layer of the culture medium as soon as possible and improve the resistance. Bacteria capacity.

To create suitable environmental conditions: during the cultivation of edible fungi, the lower temperature can be required for most species (except for straw mushroom), and the most common feature for high temperature is the use of appropriate cooling methods.

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