The first is to restore the original biological characteristics of the strains
For many years, many mushroom farmers had bought back the strains from various strain supply points. It was clearly the black mushroom that was introduced but it became white and caused a lot of losses. The reason for this is that, apart from factors such as chaotic management and poor professional ethics, the main reason is that strains are inevitably contaminated with viruses in the course of long-term preservation, transfer, preservation, and transfer of tubes. , germs, so that the strain has degenerated or mutated.
The second is that resistance has been enhanced
In the process of detoxification, a series of techniques such as high-low temperature exercises and poor nutrition are adopted to force strains to adapt to harsh conditions. Those that can adapt and perform well under the competition mechanism of “survival of the fittest and survival of the fittest†are able to increase resistance. A good strain of sex.
The third is the improvement of disease resistance
After more than 10 years of promotion, the results show that the incidence of virus-free bacteria than ordinary bacteria decreased by more than 60%. In recent years, the occurrence of severe maculopathy and brown rot in production has caused huge economic losses to the majority of farmers, and the incidence of the use of virus-free strains has decreased significantly, which has greatly improved the production efficiency of mushroom farmers.
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