食用菌和药用菌的培养保存方法

K. Castro-Ríos, Laura P. Bermeo-Escobar
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引用次数: 1

摘要

细菌、酵母菌和真菌等微生物菌株的维持和保存对于生命科学各个领域的进步和发展至关重要,影响着遗传学、生物多样性、生物勘探、生物技术、医学、兽医、环境、粮食安全、营养等领域的研究。这种生物材料的保存,实现了工业潜力的保障,以及研究新功能和造福人类的可能性。多年来发展了各种培养保存方法,如无菌蒸馏水、冷冻保存、冷冻干燥、传代培养、无菌矿物油等;这允许在适当的条件下长期储存各种微生物菌株。对于食用菌和药用菌,最常用的保存方法是冷冻保存和无菌蒸馏水保存,保证了这些真菌的特性、生存能力和生物潜力随时间的稳定性;然而,仍然需要继续评估这类真菌的不同方法和应用。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
METHODS FOR THE CULTURE CONSERVATION OF EDIBLE AND MEDICINAL FUNGI
The maintenance and conservation of strains of microorganisms such as bacteria, yeast, and fungi are vital for the advancement and development of various life science areas, impacting studies in genetics, biodiversity, bioprospecting, biotechnology, medicine, veterinary, environment, food security, nutrition, among others. The preservation of this biological material has achieved the safeguarding of industrial potential and the possibility of researching new functions and the use for the benefit of humanity. Various culture preservation methods have been developed over the years, such as sterile distilled water, cryopreservation, freeze-drying, sub-culture, and sterile mineral oil; these allow storing strains of various microorganisms under appropriate conditions and for long periods. For the case of edible and medicinal fungi, the most used conservation methods are cryopreservation and sterile distilled water, guaranteeing the stability of the characteristics of these fungi, their viability, and their biological potential over time; however, the need to continue evaluating different methods and applications in this type of fungus persists.
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