Okuqukethwe
Ziningi izindlela zokuthola i-mycelium yamakhowe, futhi eziningi zazo ziye zaqinisekiswa ngemininingwane emincane phakathi neminyaka yocwaningo olunzima. Kodwa kukhona nezindlela zokulungiselela i-mycelium, engaphelele futhi edinga ucwaningo olwengeziwe. Yilokhu okwenziwa odokotela be-mycologists elabhorethri kanye nabalimi bamakhowe abayizimfundamakhwela abatshala i-mycelium ngezandla zabo ekhaya.
Emvelweni, amakhowe ikakhulukazi azala ngezinhlamvu, kodwa le nqubo ingenziwa kusetshenziswa izingcezu zezicubu zamakhowe, abalimi bamakhowe asebenesikhathi eside besungula besebenzisa i-mycelium ekhula zasendle njengento yokutshala.
Indlela yokwenza i-mycelium ekhaya ichazwe ngokuningiliziwe kuleli khasi.
Indlela abantu ababezitshala ngayo i-mycelium ngokwabo
Ngaphambilini, ukuze kukhule izinhlobo ezithile zamakhowe, isibonelo, ama-champignon, abantu babefuna ama-dunghills futhi bathatha i-mycelium lapho. Uma isimo sezulu singesihle, futhi kwakungekho mycelium ezindaweni zokulahla imfucumfucu, yabe isakazwa ezindaweni zokugcina izithombo ezikhethekile zokuhlola. Ngenxa yalokhu, inhlabathi yomquba (substrate) yalungiswa futhi i-mycelium yatshalwa lapho, ngaphandle kokuyigcwalisa ngomhlaba, ukuze i-fruiting ingenzeki. Ngemva kokulinda cishe ukuhluma okuphelele kwe-mycelium ku-substrate, abalimi bamakhowe bakhipha i-mycelium bayisebenzise njengezinto zokutshala. Umthombo onjalo wokudla owomile kancane ungagcinwa isikhathi eside.
Ezweni Lethu, izinto zokutshala ama-champignon zatholwa ngendlela efanayo emuva ngeminyaka yama-30s. Ikhulu lesi-XNUMX Kodwa-ke, lapho kukhula i-mycelium kusetshenziswa le ndlela, isivuno sasingesihle, i-mycelium yawohloka ngokushesha, kwathi ngesikhathi sokutshala, kwakwethulwa ama-microorganisms angaphandle, okuvimbela ukukhula okujwayelekile kwesikhunta kanye nokuncipha kwezithelo, ngakho-ke ososayensi baqhubeka nokubheka. izindlela ezintsha zokulima.
Ekupheleni kwekhulu le-XIX. e-France, bathole ukukhiqizwa kwesiko lamakhowe e-champignon eliyinyumba elitshalwe endaweni ekhethekile yezakhi ezivela ezinhlamvu. Lapho ulungiselela i-mycelium ezimeni ezihlanzekile, amandla e-mycelium anda kakhulu, akhula ngokushesha, akhula kakhulu endaweni enomsoco futhi athela izithelo ngaphambi kwesikhathi kunalapho usebenzisa i-hyphae "yasendle".
Kusukela maphakathi nawo-20s. Amalabhorethri ekhulu lama-30 ayesebenza emazweni amaningi akhiqiza amakhowe, ayengazi nje ukulungisa i-mycelium, kodwa futhi nendlela yokufeza izithelo ezinhle kakhulu. Ngawo-1932. e-USSR, ngaphezu kokuthola i-mycelium kumquba owenziwe inzalo, neminye imithombo yezomsoco nayo yafunwa ngenkuthalo. Ngo-XNUMX, indlela yokutshala i-mycelium kokusanhlamvu kukakolweni yayinelungelo lobunikazi. Okwamanje, abalimi abaningi bamakhowe emhlabeni wonke benza umsebenzi wokutshala i-mycelium yokusanhlamvu.
Izinzuzo zokutshala i-mycelium yokusanhlamvu
Njengoba umkhuba ubonisa, ukuze uthole i-mycelium, okusanhlamvu kwe-millet, ibhali, i-oats, ukolweni, ummbila, i-rye nezinye okusanhlamvu zivame ukusetshenziswa. Lapho kuzalaniswa amakhowe e-oyster nezinye izitshalo ezikhula ngokwemvelo ngokhuni, i-mycelium yokuhlwanyela ilungiswa kokusanhlamvu, amakhoba kabhekilanga, i-pomace yamagilebhisi, sawdust, njll.
Ngokuya ngohlobo lwe-nutrient medium lapho i-mycelium ikhula khona, kukhona okusanhlamvu, i-substrate, i-mycelium ewuketshezi, njll.
Zonke lezi zinhlobo ze-mycelium ziboniswa esithombeni:
I-Liquid mycelium cishe ayijwayelekile, i-substrate mycelium isetshenziswa kaningi, kepha okusanhlamvu kusetshenziswa kakhulu. Ngenxa yokuthi i-mycelium yokusanhlamvu, ngenxa yezakhi zokusanhlamvu, inikeza ukukhula okusheshayo kwe-mycelium, isetshenziselwa ukutshala amakhowe ezimbonini.
Kodwa-ke, ukulungiswa kwe-mycelium enjalo ezimweni zezimboni noma zasekhaya kunezinkinga zayo. Okokuqala, lezi yizidingo ezandisiwe zekhwalithi yokuvala inzalo okusanhlamvu. Uma le nqubo ingaphumelelanga, khona-ke isikhunta sizovela, sivimbele ukukhula okujwayelekile kwe-mycelium, okuzothinta ngempela umthamo wesitshalo.
Impilo yeshelufu emfushane yokusanhlamvu kwe-mycelium (izinyanga ezingu-2-3) nayo iyisimo esibucayi esibalulekile. Ngaphezu kwalokho, kufanele igcinwe esiqandisini ekushiseni kuka + 2-5 ° C, njengoba lokhu kuzonciphisa ukuthuthukiswa kwe-mycelium. Uma izinga lokushisa liphakeme, lokhu kuzoholela eqinisweni lokuthi ukukhula kwe-mycelium kuzoqhubeka, ngenxa yalokho kuzodla ukudla ngokushesha futhi kufe.
Ngokubonakala kwe-mycelium, akunakwenzeka ukucacisa usuku lokukhiqizwa kwayo. Okuwukuphela kwento enganconywa kuleli cala ukuqapha lapho uthenga ohlangothini, ngoba izimo zokugcina azikwazanga ukubonwa. Umlimi osanda kuzalwa uzothola ukuthi i-mycelium isezingeni eliphansi ezinyangeni eziningi kamuva, lapho kuyoba yize ukulinda isivuno.
Ukungalungi kungabuye kuthiwe yiqiniso lokuthi i-mycelium, ejwayele okusanhlamvu, ngeke "ifune" ukuhambisa izinkuni.
Nge-substrate mycelium, isimo sihlukile, futhi ukonakala kwayo kuphela kubhekwa njengokukhula kancane kancane, kodwa kukhona ama-pluses amaningi: inzalo, ikhono lokugcina ekamelweni lokushisa unyaka.
Abalimi bamakhowe abangama-amateur bavame ukukhetha i-substrate mycelium lapho betshala amakhowe ezicucu zokhuni, ngoba isivinini sokuhluma asinandaba lapha. Le nqubo iqhubeka izinyanga ezimbalwa ngenxa yokuminyana okuphezulu kwesihlahla.
Kubalulekile ukwazi ukuthi i-mycelium yanoma yiluphi uhlobo iyafa uma ishisa ngaphezu kuka-30°C.
Zonke izinhlangano zibambe iqhaza ekukhiqizeni i-mycelium, lapho kwakhiwa khona izimo ezifanele zokulinywa kwayo. Abanye bathola i-mycelium ekhaya ngethemba lokuthola imali. Izinga layo alihlali lihlangabezana nezidingo ezidingekayo, kodwa, ngobulungisa, kufanele kuphawulwe ukuthi ngezinye izikhathi kukhona ochwepheshe abahle kakhulu.
Yebo, amakhowe angasakazwa ngezinhlamvu, kodwa ukusakazwa kwe-mycelium kungcono kakhulu kumlimi osanda kuzalwa, njengoba kunikeza ithuba elingcono lokuphumelela.
Ngaphezu kwalokho, inqubo yokuthola i-mycelium ibhekwa ngokuningiliziwe, ngoba ngezinye izikhathi kuyadingeka ukuyikhulisa ngokwakho, isibonelo, uma ngesizathu esithile i-mycelium etholakala ezimweni zemvelo (isibonelo, izingcezu zokhuni noma inhlabathi engene nge-mycelium) akwanele.
Amaphuzu abalulekile wokulungiselela i-mushroom mycelium ngezandla zakho alandelayo. Okokuqala, ucezu oluyinyumba lwezicubu zefungal luyasuswa futhi ludluliselwe endaweni yezakhi (lokhu kwenzeka ngezigaba eziningana, okuzoxoxwa ngakho ngezansi). Khona-ke, amasampula amaningana akhiwa kusukela kumasiko ayinhloko, futhi kufanele kuthathwe ukunakekelwa ikakhulukazi ukuvimbela ukutheleleka kwesiko. Okulandelayo, yakha indawo kanye nezimo ezisiza kakhulu ekutheleleni kwesikhunta.
Kule nqubo, isiko lenza izinguquko ezilandelayo: isiko eliyinyumba ku-agar medium, isiko eliyinyumba kokusanhlamvu (grain mycelium) futhi, ekugcineni, ukuthela endaweni yezakhamzimba ezingenawo amandla.
Igama elithi “ubunyumba” lingase lesabise kancane kwabaqalayo, kodwa kubaluleke kakhulu ukuvikela isiko lakho lamakhowe emithonjeni eminingi yokungcola ekhona endaweni ezungezile, noma ngabe ihlanzeke kangakanani indawo ezungezile. Kubaluleke kakhulu ukuvimbela ukuba bangene emasikweni atshaliwe, ngoba ngaphandle kwalokho kuyoba khona "umzabalazo" wokudla okunomsoco, futhi isiko lamakhowe kuphela okufanele silisebenzise.
Ngokunemba okuthile nokuzijwayeza ekwenzeni amasu alula, inqubo yokuvala inzalo ingenziwa yinoma ubani.
Okulandelayo kuchaza indlela yokulungisa i-mushroom mycelium agar.
Ungayithola kanjani i-agar ye-mycelium ekhaya
Ngaphambi kokulungiselela i-mycelium ekhaya, kufanele ulungiselele i-agar izakhi. I-agar eyenziwe ngokhula lwasolwandle, kanye nezingxenye ezengeziwe, ivame ukusetshenziselwa ukutshalwa kokuqala kanye nokuhlukaniswa okulandelayo kwesiko lesikhunta.
Ochwepheshe bengeza izakhi ezihlukahlukene ku-agar, isibonelo, amaminerali, ama-antibiotics, njll. Inani le-agar medium likhona nokuthi ama-microorganisms abangela ukutheleleka angatholakala kalula ebusweni bendawo futhi ngaleyo ndlela kungenzeka ziqede lapho ziqala ukutshalwa.
Njengoba umkhuba ubonisa, ungenza i-mycelium ngokwakho ngezinhlobo ezahlukene zemidiya ye-agar. Okuvame ukusetshenziswa kakhulu amazambane kanye ne-malto-dextrin agar. Ungazenza ngokwakho noma uthenge izingxube ezenziwe ngomumo zokukhiqizwa kwezimboni esitolo.
Lapho uthenga i-agar esitolo, kuzodingeka usebenzise imali encane, kodwa izindleko ezengeziwe zikhokhiswa kalula ukusetshenziswa, futhi uma unezimali kanye nokuntuleka kwesikhathi samahhala, izingxube ezenziwe ngomumo zizoba yisinqumo esingcono kakhulu.
Uma ujwayele ukwenza konke ngezandla zakho, ngakho-ke, ngokusho kochwepheshe, i-potato agar ye-mushroom mycelium ekhaya ingalungiswa ngezindlela ezimbili. Zombili izindlela zihluke kancane komunye nomunye. Ngaphezu kwalokho, ngemva kokujwayelana nawo, umlimi ngamunye wamakhowe angase aqhamuke neyakhe indlela.
Kunoma yikuphi, ukuze wenze i-mushroom mycelium ngendlela ubuchwepheshe obufanele busikisela ngayo, udinga ukulungiselela: izinkomishi zokulinganisa, i-bandage yekotini, i-aluminium foil, i-pressure cooker, amashubhu okuhlola ane-screw caps for autoclaving (angatholakala ezitolo zemishini yezokwelapha) , i-funnel encane yokugcwalisa amashubhu okuhlola , amabhodlela angu-2 anevolumu ye-1 l, ama-flasks anentamo encane.
Okulandelayo, uzofunda indlela yokwenza agar amazambane mycelium ngendlela yokuqala.
Indlela yokuqala yokulungisa agar amazambane
Isilinganiso sesivuno sento siyilitha elingu-1.
Izithako: 300 g amazambane, 20 g i-agar (etholakala ezindaweni ezifanele zelebhu yezokwelapha, izitolo zokudla kwezempilo, noma izimakethe zokudla zase-Asia), 10 amagremu we-dextrose noma omunye ushukela, imvubelo ye-brewer engu-2 g (ingakhishwa) ).
Inqubo yomsebenzi.
Isinyathelo 1. Ngaphambi kokwenza i-agar ye-mycelium ye-rough, udinga ukubilisa amazambane nge-1 litre lamanzi ihora elingu-1. Bese ususa amazambane, ushiye kuphela umhluzi.
Isinyathelo 2. Umhluzi, i-agar, ushukela kanye nemvubelo (uma uyisebenzisa) hlanganisa kahle, isibonelo, usebenzisa i-whisk ngokushaya, awukwazi ukushaya le ngxube.
Isinyathelo 3. Thela ingxube ewumphumela emabhodleleni noma amaflask ngesigamu noma ezintathu kwezine zevolumu yawo.
Vala izintamo nge-cotton swabs bese ugoqa nge-aluminium foil. Thela amanzi ku-pressure cooker ukuze ungqimba lwaso olusuka phansi kwesitsha lube ngu-150 mm, bese ufaka igridi ozobeka kuyo amabhodlela noma ama-flask. Vala isidlo ngesembozo bese unqamula ama-latches.
Isinyathelo 4. Beka i-steamer emlilweni bese ulinda kuze kuphume umusi. Ngemuva kokungena komoya imizuzu embalwa (kuye ngokuthi imodeli ethile futhi ngokuhambisana nemiyalelo), vala i-valve. Amabhodlela abiliswa ku-121°C (1 atm.) imizuzu engu-15. Ngesikhathi esifanayo, kuyadingeka ukuqinisekisa ukuthi izinga lokushisa alidluli leli zinga, ngoba kulokhu, i-caramelization ye-medium izokwenzeka, eyoyichitha ngokuphelele.
Isinyathelo 5. Ngemuva kwemizuzu engu-15, vala isitofu bese ushiya izitsha zipholile (cishe imizuzu engama-45). Khona-ke, ngaphandle kokuchitha isikhathi, thatha amashubhu okuhlola mahhala, susa amakepisi bese ubeka iziqukathi ku-tripod noma emathinini ahlanzekile, bese uwabeka endaweni ehlanzwe ngaphambilini ngothuli nokungcola.
Isinyathelo 6. Uma amabhodlela aphakathi kwesiko selipholile, wasuse ku-pressure cooker usebenzisa ithawula noma ama-mittens asekhishini. Hlanganisa kancane, susa i-foil nama-swabs, usebenzisa ifaneli, uthele okuqukethwe kumashubhu okuhlola cishe ingxenye eyodwa kwezintathu.
Isinyathelo 7. Vala amashubhu okuhlola ngamakepisi, kodwa uqine kancane kunangaphambili, uwabeke esitsheni esicindezelayo, uthele amanzi amaningi uma kunesidingo. Uma usufinyelele izinga lokushisa elingu-121 ° C, shiya izitsha zivutha imizuzu engu-30, bese ushiya ukuze uphole kancane kancane kuze kube yilapho ingcindezi ifinyelela ezingeni elivamile.
Isinyathelo 8. Khipha amashubhu bese ugoqa amakepisi aqine. Lungisa amashubhu endaweni ethambekile. Ngenxa yalokho, ubuso be-agar medium kufanele bube nge-engeli ngokuphathelene ne-flask, ngaleyo ndlela idale indawo eningi ngangokunokwenzeka ukuze kuthuthukiswe i-mycelium elandelayo (amashubhu anjalo ngezinye izikhathi abizwa ngokuthi "i-slant agar").
Njengoba i-medium iphola, iya ngokuya ifana ne-jelly ngokuvumelana futhi ekugcineni iqina kangangokuthi amashubhu angabekwa ngokuqondile futhi i-agar medium izohlala endaweni yayo yasekuqaleni.
Le vidiyo ichaza ngokulungiswa kwe-mycelium agar:
Amashubhu angasetshenziswa ngokushesha noma ngemva kwamasonto noma ngisho nezinyanga. Esimweni sokugcina, kufanele zifakwe esiqandisini, futhi ngaphambi kokusetshenziswa, qiniseka ukuthi azikho izimpawu zokukhunta noma ukungcoliswa kwamagciwane phakathi nendawo.
Isigaba esilandelayo se-athikili sinikezelwe ukuthi ungathola kanjani amazambane i-mycelium agar ekhaya ngendlela ehlukile.
Indlela yokwenza i-agar ye-mycelium ekhaya ngendlela ehlukile
Isilinganiso sesivuno sento siyilitha elingu-1.
Izithako:
- 284 g amazambane,
- 21,3 g (3/4 oz) i-agar
- 8 g dextrose (ungasebenzisa ushukela wetafula esikhundleni salokho).
Inqubo yomsebenzi.
Isinyathelo 1. Ukwenza i-agar ye-mycelium ngezandla zakho, udinga ukugeza amazambane bese uwasika zibe izingcezu ezincane, ushiye izikhumba, bese ubilisa ngamalitha angu-0,5 wamanzi kuze kuphekwe ngokugcwele. Susa amazambane nezinsalela zawo. Thela ilitha lamanzi eli-1 endishini yensimbi noma yengilazi bese wengeza i-dextrose (ushukela), i-decoction kanye ne-agar kuyo.
Isinyathelo 2. Susa i-agar. Ukuze wenze lokhu, faka ingxube ye-agar esitsheni esimbozwe nge-aluminium foil ku-pressure cooker. Shisisa i-pressure cooker ibe ngu-121°C (1 atm) bese uhamba. Ngemuva kwemizuzu engu-20, i-agar izoqedwa ngokuphelele. Bese uvala isitofu bese uvumela umpheki ocindezelayo ukuthi uphole kancane.
Isinyathelo 3. Usebenzisa ama-mittens asekhishini noma amathawula, uthele ingxube nge-agar encibilikisiwe kumashubhu okuhlola (noma amabhodlela amancane) engxenyeni yesithathu yevolumu. Beka amashubhu okuhlola endaweni yokubeka noma emathinini. Thela izinsalela ze-agar ebhodleleni, ulivale ngekotini noma i-padding tampon bese uvala inzalo kamuva, kanye nawo wonke amanye amashubhu okuhlola.
Izigqoko zamashubhu okuhlola noma izivalo akufanele zivalwe ngokuqinile. Kulokhu, ingcindezi izolingana ngesikhathi sokuvala inzalo. Uma i-cotton noma ama-padding tampons esetshenziselwa ukuvala, awukwazi ukukhathalela ngokulingana kwengcindezi, noma kunjalo, ngaphezu kwalokho, amashubhu okuhlola kufanele ambozwe nge-aluminium foil, ngaphandle kwalokho i-condensate yompheki wengcindezi yokupholisa izowela kuma-stoppers.
Isinyathelo 4. Faka inzalo i-agar, okumele ifakwe kuyo amashubhu okuhlola (amabhodlela) esitokisini esicindezelayo futhi igcinwe ekushiseni okungu-121 °C (1 atm.) imizuzu engu-25, ingafaki isikhathi esichithwe ukuze kuzuzwe ingcindezi edingekayo. Bese uvala isitofu bese ushiya izitsha zipholile kancane. Ukuncipha okusheshayo kokucindezela akufanele kuvunyelwe, ngoba lokhu kungabangela ukuthi i-agar emashubhu ibilise, iqhume ngokusebenzisa ama-swabs kanye nama-caps cap, okungenzeka aholele ekuthelelekeni.
Isinyathelo 5. Esigabeni sokugcina, ingxube kumashubhu okuhlola ithola indawo ethambekele. Ukuze wenze lokhu, sula indawo lapho amashubhu okuhlola azobekwa khona ngesisombululo se-bleach esingu-10% esine-chlorine. Akufanele kube khona okusalungiswa ekamelweni.
Ngosizo lwama-mittens asekhishini noma ithawula ku-pressure cooker, khipha amashubhu okuhlola ashisayo bese uwabeka etafuleni endaweni ethambekele, uncike isitsha ngomkhawulo owodwa ngokumelene nento ethile. Ngaphambi kwalokho, kuyatuseka ukuthi ukhethe i-engeli efanele yokuthambekela usebenzisa ezinye izinto zangaphandle (imigoqo, inqwaba yomagazini, njll.)
Lapho i-agar iqala ukuqina, iphenduka i-jelly, vala ama-caps (ama-plugs) kumashubhu okuhlola ngokuqinile.
Gcina i-agar yamazambane kumashubhu okuhlola endaweni epholile, engenalo uthuli.
Bukela ividiyo yokuthi ungayenza kanjani i-agar ye-mycelium ngezandla zakho:
Ingxenye yokugcina ye-athikili inikezwe indlela yokukhulisa kahle i-mushroom mycelium.
Indlela yokupheka i-mushroom mycelium ekhaya
Ngaphambi kokutshala i-mycelium ekhaya, lungiselela: i-scalpel (ummese obukhali onocezu oluncane), isibani somoya (ithoshi le-propane eline-canister, i-lighter noma umentshisi), amathini ensimbi noma ama-racks amashubhu okuhlola ane-slan agar nokuhlolwa okulungiselelwe. amashubhu, isibambi se-scalpel noma ummese, ibhandeshi elincane (ibhandeshi elijwayelekile lilungile), fafaza ibhodlela elinengxube yengxenye engu-1 ye-bleach ene-chlorine nezingxenye eziyi-9 zamanzi (uma uthanda), umzimba omusha ohlanzekile wamakhowe (uma ungumuntu osaqalayo, kungukuthi kungcono ukusebenzisa amakhowe oyster).
Inqubo yomsebenzi.
Isinyathelo 1. Ngaphambi kokutshala i-mycelium, udinga ukulungisa indawo ezinzile (itafula, ikhawunta) ngokuyigeza ngamanzi afudumele anensipho bese uyisula yomile. Ukuhlinzeka nge-disinfection eyengeziwe, phatha ingaphezulu nge-aerosol ngesisombululo se-bleach esingu-10%, sula kahle nge-rag ehlanzekile noma ithawula lephepha. Vala amafasitela ukuvimbela ukujikeleza komoya ngangokunokwenzeka. Kungcono ukwenza umsebenzi ekuseni, lapho kunothuli oluncane emoyeni.
Isinyathelo 2. Ukuze ukhulise i-mycelium ekhaya, udinga ukuhlela indawo yokusebenza: beka amathuluzi nezinto ezifinyeleleka kalula futhi ngendlela elula, elungele ukusebenza.
Thatha amashubhu e-agar uwafake emathinini ensimbi noma kuma-racks. Vula ukukhanya futhi abilayo ngokucophelela blade ummese (i-scalpel) emlilweni, uyibeke endaweni yokumisa, isibonelo, eyenziwe ngocingo. I-stand iyadingeka ukuze i-blade yommese ihlale iseduze nomlilo ngenkathi ithuluzi lingasetshenziswa.
Isinyathelo 3. Thatha amakhowe amasha ahlanzekile. Nakuba indawo yayo yangaphandle ingase ibe nama-pathogens amaningi kanye nesikhunta, ngokuvamile azikho izinto eziphilayo ezingaphakathi kwezicubu ezingabangela ukutheleleka, yiqiniso, uma kungekho amanzi amaningi ku-fungus.
Akunakwenzeka ukunqamula ingxenye yesikhunta, ngoba i-blade ingena ngaphakathi kwesikhunta ngamagciwane avela ngaphandle. Beka amakhowe etafuleni ngendawo engcolile (ohlanzekile akufanele ahlangane netafula).
Okubalulekile ukuthi udinga ukwakha indawo evulekile ehlanzekile, bese uthatha ucezu oluncane lwezicubu zamakhowe kuwo, olufakwa eshubhu lokuhlola.
Isinyathelo 4. Ukuze ukhule i-mycelium ngokwakho, hlela amathuluzi nezinto zokwakha ngendlela yokuthi ithubhu yokuhlola ivuleke kancane ngangokunokwenzeka ngaphambi kokugcwalisa izicubu zamakhowe. Ukuze unciphise amathuba okutheleleka, ithubhu yokuhlola (noma isivalo, ikepisi) akufanele ibekwe endaweni yokusebenza, okunzima impela, ngakho-ke kunengqondo ukuzijwayeza neshubhu lokuhlola elingenalutho kusengaphambili.
Isinyathelo 5. Ukulandelana okuqhubekayo kunqunywa kakhulu ukuthi umuntu osebenzisa isandla sokudla noma kwesokunxele uyawenza lo msebenzi, izenzo zomuntu osebenzisa isandla sokudla zichazwe ngezansi.
Isithupha sesandla sobunxele siphansi, kanti ezinye zivundlile. Faka ishubhu lokuhlola phakathi kweminwe emaphakathi nendandatho. Kulesi simo, umunwe wendandatho uphezulu, umunwe ophakathi ungaphansi kwe-flask, futhi ukhokho (isivalo) siqondiswe kude nesandla. Akudingekile ukutshekisa ithubhu yokuhlola, indawo evundlile kuphela edingekayo lapha, ngaphandle kwalokho izinhlayiya ezindizayo emoyeni zizoba nethuba elikhulu lokungena entanyeni yesitsha. I-orientation ye-tube ifana ne-bevelled surface ye-agar iqondiswe phezulu. Kuso lapho kuzotshalwa khona izicubu zamakhowe.
Isinyathelo 6. Khipha ngokucophelela isivalo (isivalo) eshubhuni yokuhlola bese uthatha lesi sakamuva ngendlela ebonisiwe.
Usebenzisa i forefinger yamahhala nesithupha sesandla sobunxele, thatha ucezu lwekhowe elinendawo ehlanzekile. Ngesandla sakho sokudla, thatha ngokushesha i-scalpel ngendlela efana nepensela noma ipeni. Usebenzisa isihloko se-blade, khipha ngokucophelela ucezu oluncane lwekhowe elingunxantathu esicutshini sekhowe elihlanzekile futhi, ngokushesha, ulibeke eflaskini emaphethelweni entamo, uma kunesidingo, uyinyakazise esihlokweni se-scalpel ngokushaya. ukunyakaza. Buyisela i-scalpel emuva bese uvala ngokushesha ithubhu ngesivalo.
Isinyathelo 7. Thepha ishubhu kancane esandleni sakho ukuze uhambise ucezu lwesikhunta endaweni ye-agar. Faka ishubhu kwelinye ithini elakhelwe ukugcina amashubhu afakwe isitofu.
Uma izincomo zilandelwa ncamashi, kunethuba elihle lokuthi isiko lamakhowe elitshaliwe lalihlanzekile.
Ukulandelana okufanayo kwezenzo kwenziwa namanye ama-flasks nezinto zamakhowe. Kubalulekile ukulungisa amashubhu okuhlola amaningana avela ku-mushroom eyodwa, ngoba kungakhathaliseki ukuthi umsebenzi wenziwa ngokucophelela futhi uhlanzekile, izifo zivame ukwenzeka.
Ngemva kokuba impahla yamakhowe yethulwe eshubhuni lokuhlola (le nqubo ibizwa ngokuthi i-inoculation), i-scalpel kufanele iphinde ibulawe inzalo futhi emlilweni.
Uma usuqedile ngamashubhu okuhlola, udinga ukuvala isivalo ngokuqinile ngangokunokwenzeka bese ugoqa indawo nge-microporous tape, engeke ivimbele ukhunta ukuthi "uphefumule" futhi ngasikhathi sinye ungavumeli amabhaktheriya ukuthi angene eshubhu lokuhlola intamo.
Kutuswa ukuthi ubeke izitika eflaskini ngayinye noma wenze imibhalo enomaka ekhombisa usuku nolwazi mayelana nokuqukethwe.
Amashubhu okuhlola aselungile agcinwa endaweni emnyama nepholile ekushiseni okuphezulu okungu-13-21 °C. Ngemuva kwesikhathi esithile (izinsuku ezimbalwa noma isonto), izicubu zamakhowe zizogcwala i-fluff, okubonisa ukuqala kokukhula kwe-mycelium. Ngemva kwamasonto ambalwa, i-mycelium izokhukhula yonke indawo ye-agar.
Lapho kukhona isikhunta, esibonakala kalula ngezinhlamvu eziluhlaza noma ezimnyama, noma ukungcoliswa kwamagciwane (njengomthetho, kubukeka njengento ecwebezelayo enombala), okuqukethwe kweshubhu lokuhlola kufanele kulahlwe ngokushesha futhi kugezwe ngamanzi ashisayo anensipho ndawonye. ngokhokho. Uma kungenzeka, amashubhu okuhlola angenwe yileli gciwane avalwa kwelinye igumbi lapho kungekho khona amasiko anempilo.
Imininingwane yokuthi ungayikhulisa kanjani i-mycelium ichazwe kule vidiyo:
