BI 1: PHN LP V QUAN ST CU TO TAI NM MO, NM RM, NM BO NG, NM LINH CHI I.

Yu cu - mc ch Quan st v nhn din cu trc qu th nm mo, nm rm, nm linh chi v nm bo ng trng. Phn lp v thun khit ging to ging gc. II. Tin hnh 1. Quan st qu th nm mo a. Quan st nm mo Quan st hnh thi: v hnh v m t mt trn v mt di ca tai nm. Ct ngang tai nm mo, phn bit hai lp. Quan st cu trc hin vi: thc hin phu thc ct ngang tai nm bng dao lam, sao cho lt ct thc mng. Quan st di knh hin vi vt knh X40. V hnh v m t. b. Quan st qu th nm rm Quan st hnh thi: v v m t hnh thi tai nm rm (nguyn tai), tai nm b dc (cung, m v phin) v cu trc phin. Quan st cu trc knh hin vi: thc hin phu thc ct ngang cung nm v phin, sao cho lt ct tht mng. quan st di knh hin vi X40. V v m t. c. Quan st qu th nm linh chi Quan st hnh thi: v v m t nm linh chi. Quan st cu trc hin vi: thc hin phu thc ct dc tai nm. Quan st di knh hin vi vt knh X40. V v m t hnh nh. d. Quan st qu th nm bo ng Quan st hnh thi: v v m t cu to tai bo ng. Quan st cu trc hin vi: thc hin phu thc ct ngang tai nm. quan st di knh hin vi vt kinh X40. V hnh v m t. 2. Phn lp nm a. Pha mi trng Mi trng dinh dng PGA _ Khoai ty 200g _ Glucose 20g _ Agar 20g _ Nc ct 1000ml _ PH 6,5 _ Kh trng 121 C (30 - 40 pht) Tin hnh: Khoai ty gt v, ra, ct lt. Chit ly nc, thm agar nu cho tan. B sung nc ct cho 1000ml. un si tr li. Thm glucose, bc xung.
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Chit nhanh vo ng nghim, mi ng khong 3 5 ml, lm nt bng v em hp kh trng. em nghin khong 15 (so vi mt bn) to thch nghin. b. Phn lp nm Nm c ra sch v lau nh mt ngoi bng bng tm cn. B dc tai nm v dung dao ct phn tht bn trong. Cy sang ng thch nghing PGA. Thc hin trn ngn la n cn. Nui iu kin thng hoc 35 C t pht trin. Thc hin phn lp vi nm: rm, bo ng v linh chi. 3. Kt Qu 1. Quan st qu th nm

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a. Nm mo Tn gi: Nm tai mo hay nm mo (Min Nam), mc nh (min Bc) Tn khoa hc: Auricularia polytriccha (Mount) Sacc (lng mo) Auricularia auricular (Hook) Undrew (mo trn). Phn b: Vng cn nhit i v nhit i. Hnh thi qu th: Tai nm c dng mt vnh tai, thng khng cung, mm mi khi cn ti v cng dn khi phi kh. Mt trn m c lng dy, mng hoc khng lng. Mu sc bin i t trng, cam nu, tm, en. Quan st hnh thi: Nm c mu nu sng ti nu en. Quan st trn tai nm c mt lp lng mn mu xm n nu hoc en. Mt di trn lng, mu nu en n tm. Mt trn m nm hoc di i khi c nhiu np nhn. Mt di tai nm cng l c quan sinh sn thng ph mt lp phn trng l cc bo t ca nm mo. Khi ct ngang tai nm, c hai lp r rng c ngn cch bi mt mng nhy mu trng c. b. Nm rm Cc giai on pht trin ca nm rm Tn khoa hc: Volvariella volvacea (Bull ex Fr.) Sing. Phn b: Vng nhit i v cn nhit i, c bit chu Hnh thi qu th: Tai nm c bc trong lp v lc cn non, khi trng thnh m mi bung ln cao. C bao gc v khng vng c. Gi th t nhin: Rm r la nc, i khi trn c, l kh
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Quan st hnh thi Hnh thi v cu to ca nm rm M nm mt s loi c mu trng ng, c nhiu lp vy sng lp lnh. i khi c loi c m nm mu en. Nm rm lc cn non c bao bc trong mt lp v, ch khi trng thnh mi x v bc, vn di m nm ln cao. m bo t hnh thnh hai mt phin nm. m bo t c mu hng tht nn khi tai trng thnh phin nm c mu (y l mt c im d nhn bit nht ca nm rm). c. Nm bo ng

Tn gi:

Nm bo ng (abalone), nm dai ( min Nam), Nm s (oyster), nm hng chn ngn ( min Bc). Tn khao hc: Pleurotus spp. Phn b: Nhm a nhit trung bnh (n ho) ra qu th 10 20 C Nhm a nhit ra qu th 20-30 C Hnh thi qu th: Tai nm dng phiu lch, phin mang bo t ko di xung n chn, cung nm gn gc c lp lng nh mn. tai nm bo ng cn non c mu sc sm hoc ti, nhng khi trng thnh c mu sc tr nn sng hn. Gi th t nhin: G mc, cc nguyn liu c cht x (rm r, b ma) Nm bo ng l tn chung cho cc loi thuc ging Pleurotus, trong c hai nhm ln: nhm chu nhit (nm kt qu th t 20-30 C) v nhm chu lnh (nhm ra qu th t 15 C 25 C). Nm bo ng cn c tn l nm s, nm hng trng, nm dai Nm bo ng c c im chung l tai nm c dng phu lch, phin nm mang bo t ko di xung ti chn, cung nm gn gc c lp lng nh mn. chu trnh sng bt u t m bo t hu tnh ny mm cho h s dinh dng s cp v th cp,kt thc bng vic hnh thnh c quan sinh sn l tai nm, tai nm li sinh m bo t v chu trnh sng li tip tc.
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Dng san h dng di trng dng phu dng phu lch dng l lc bnh Tai nm dng phu lch, phin mang bo t ko di xung chn. Cung nm gn gc c lp lng nh mn. Tai nm con non c mu sm hay ti, nhng khi trng thnh c mu sng hn. d. Nm linh chi Tn gi: Nm linh chi (hin nay), nm lim (min Bc xa) hay nm Trng th, Bt lo tho, Tn khoa hc: Ganoderma lucidum

Phn b: Vng cn nhit i v nhit i. Hnh thi qu th: Tai nm ho g, hnh qut hoc thn. mt trn m c vn ng tm v bng lng, mu vng cam cho ti sm hoc nu en. Mt di phng, c nhiu l li ti, l c quan sinh bo t. cung nm c hoc cng, sm mu v bng lng. Gi th t nhin: G mc, cc nguyn liu c cht x Quan st i th 2. Phn lp. Phn lp thnh cng nm linh chi. Nm linh chi c cu to bn ngoi ho g, chc chn nn cc vi sinh vt khc kh c kh nng tn cng vo cc m t bo bn trng. Do vic phn lp nm linh chi tht d dng. ng phn lp nm linh chi

Phn lp nm rm: b nhim nhiu. Nguyn nhn l do nm rm l loi nm c cu to bn ngoi mm mng, rt d b cc vi sinh vt khc xm phm vo t bo bn trong. Mu nm rm chn phn lp, kh nng cch ly vi mi trng ngoi ca t chc bn trong km. Do qu trnh phn lp nm rm rt kh khn. ng phn lp nm rm Phn lp nm bo ng thnh cng vi nhiu ng nghim t nhim. Nm bo ng cng c cu to bn ngoi mm mng tuy nhin n l loi to, cc t chc bn trong bo v kh tt, kh b cc vi sinh vt khc xm nhp. ng phn lp nm bo ng

BI 2: CHN V THUN KHIT GING NM A. Ni dung Cy chuyn nm bo ng nm linh chi vo ng nghim Quan st i th v vi th t nm bo ng, nm rm v nm linh chi Xc dnh kh nng to enzyme amylase, cellulose ca nm linh chi Lm ng mt ca. B. Thc hnh I. Cy truyn nm bo, nm linh chi vo ng nghim 1. Mc ch Nm vng cc thao tc cy truyn Thun ho ging, chun b ging nui trng 2. Chun b Phng cy: c kh trng sch, m bo iu kin v trng

Dng c cy ging:hp kh trng, ngm trong cn v t trc khi s dng. Ging: ging c t khng qu gi cng khng qu non, khng b nhim nm mc, vi khun, nm di S dng ng ging c phn lp bi 1. Do ng ging t nm cha pht trin v b nhim khun nhiu nn dung ng ging c ging vn cung cp. 3. Cy truyn Kh trng que cy ri dung que cy ct ly mt mu nh thch c dnh t nm v cy vo mt ng nghim khc, h la y nt bng li. Kt qu: Sau khi cy 1 ngy t nm bt u pht trin, t nm c mu trng v bt u n ra mi trng thch. Sau 7 ngy, t nm pht trin ng u, khng b nhim, lan khp b mt mi trng. II. Quang st i th v vi th t nm bo ng, nm rm v nm linh chi 1. Mc ch Quan st, nhn bit, phn bit c nm rm, nm bo ng v nm linh chi qua t nm. 2. Chun b: _ Knh hin vi iu chnh v vt knh X10 _ ng ging c ging vin cung cp 3. Quan st _ Quang st t nm mc trong ng nghim. _ t ng nghim ln knh hin vi, u chnh sng va phi, vn ng iu chnh cho n khi quan st r si nm. Kt qu: Quan st i th Quan st vi th Nm bo ng Nm linh chi Nm rm

T nm rm mu trng c, rt mnh, mc di, an xen ph knh ng nghim nhng khng ri vi nhau. T nm bo ng mu trng tuyt, nh, mc khng di lm, cc si nm mc an xen. T nm linh chi trng c, nh, ngn. c nhiu nhnh, mc st b mt thch, cc si t mc xen k kh dy. III. Xc nh kh nng to enzyme amylase, cenllulase ca nm linh chi 1. Mc ch

Kim tra, nh gi kh nng to enzyme amylase, cenllulase ca nm linh chi trong qu trnh nui cy. 2. Chun b: Dng c cy ng nm c lm thun a petri c mi trng to enzyme amylase v cenllulase 3. Cy truyn Kh trng que cy ct ly mu thch c dn t nm t ng ging v cy vo a petri (s dng phng php cy im). sau khi cy khong 1 tun, nh dung dch lugol ln hai a petri kho st kh nng to enzyme amylase. Cenllulase ca nm linh chi bng cch o ng knh vng thu phn. Kt qu: Nm linh chi c kh nng to enzyme cenllulase nhiu hn amylase. IV. Lm ng mt ca 1. Mc ch: B sung m, cc cht cn thit cho nm vo nguyn liu nui trng nm l mt ca. ng, chun b lm bch phi trc khi cy nm. 2. Chun b: Mt ca, cm go, nc, vi, DAP Mt bng nho trn 3. Lm ng ng mt ca c b sung nc vi 1%, DAP 3%, cm go 6%. Cho vo bao v buc cht, trong 48 gi. Sau khi , mt ca ra, o mt lp cm bp, ng bch phi, em hp kh trng, chun b cy nm. BI 3: CH BIN NGUYN LIU TRNG NM KHO ST HOT TNH AMYLASE, CELLULASE I. Ch bin nguyn liu trng nm 1. Mc ch To mi trng thch hp cho s pht trin ca t nm, nm (b sung dinh dng, cn chnh C/N, thm khong) m bo cho nm khng b nhim bi cc nm l, khng mong mun m bo m cho nm pht trin tt Gip phn hy c cht, cht gy cellulose, trung ha pH (x l vi, ng, nh ti,) 2. Ni dung Lm mi trng la v cng khoai m nhn ging mt ca trng nm linh chi. 3. Nguyn liu Nguyn liu: La, cng khoai m Nc vi trong: 1% Mt ca: 90% DAP 3% Cm bp: 3,5% MgSO : 2%
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 Cam go: 5% Ure: 1% Vt liu: Ni hp kh trng Bp un Ni Thau nha Bao PP Nt c Bng vi vn Dy thun 4. Phng php Mi trng nhn ging nm Mi trng la: la nu cho nt nanh, trn cm bp v cho vo bch. Lm nt em kh trng 121 C/90 pht. Mi trng cng khoai m: thn cy khoai m rc v cht long 10 12cm, ch nh, phi tht kh. Ngm 48 gi, ra li bng nc. Thm cm bp trn u bao PP kh trng 121 C/2 gi. Mi trng trng nm (mt ca) Quy trnh: mt ca (100kg) b sung nc vi trong 1% v trn u (ch khng mt ca kh qu hay t qu) trong 48h ly ra trn thm dinh dng (cm go 5% khong 5,5kg, cm bp 4kg, DAP 330g). Sau ng bch, hp kh trng, ngui v cy ging. 5. Kt qu Mi trng nhn ging v trng nm sau khi kh trng khng nhn thy du hiu nhim bi cc vi sinh vt l khc, mi trng c m va phi II. Kho st hot tnh amylase v cellulose 1. Mc ch xem ging nm c thoi ha khng, ngi ta thng kho st hot tnh cc enzyme thy gii (c th gi l men tiu ha), trong ph bin l amylase, cellulose v laccase. 2. Ni dung Cy truyn t nm linh chi trn mi trng thch c tinh bt v cellulose v quan st kh nng thy gii ca nm 3. Nguyn vt liu Dng c: a petri, ng nghim, n cn, que cy mc, dao cy Mi trng kho st enzyme cellulose 1. CMC 15g 2. NaNO 3,5g 3. K HPO 1,5g 4. MgSO .7H O 0,5g 5. KCl 0,5g 6. FeSO .7H O vt 7. Agar 20g 8. Nc thm 1000ml Mi trng kho st enzyme amylase: hoa cht ging mi trng kho st cellulose nhng thay CMC bng tinh bt tan Nm ging: nui trn petri hoc ng nghim 5 ngy tui
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Phng php Kh trng que cy bng n cn, dng que ct lun phn thch t nm khng b tn thng v cy sang a petri. t nm khong 1 tun, dng dung dch Lugol ln mt thch 1 lc ri b phn dung dch lugol Quan st vng phn gii xung quanh khun lc v kt lun (vng cng rng th hot tnh enzyme thy gii cng mnh) 5. Kt qu Kt lun: nm linh chi c kh nng to ra enzyme amylase v cellulose thy phn tinh bt v cellulose nm khng b thoi ha. Bn knh vng phn gii trn mi trng kho st hot tnh amylase ln hn so vi bn knh vng phn gii ca t nm mc trn mi trng kho st hot tnh cellulose cho thy nm linh chi c kh nng to enzyme amylase cao hn cellulose.

I.

BI 4: PHNG PHP CY CHUYN Phng php cy chuyn 1. Cy chuyn t ng ging sang ng nghim (thch qua thch) Ct ming thch c t nm (khong 1cm ) chuyn sang ng nghim mi trng khc v nui nhit thng. Sau khi cy chuyn ta nui ng nghim nhit thng, quan st s pht trin ca t nm. Nu t nm mc u khp mi trng trong ng nghim m khng b nhim khun ta c th s dng, nhng ng nghim b nhim khun s b loi b. 2. Cy chuyn t thch qua la Ct mt ming thch khong 1cm chuyn qua bch meo la. Nui nhit thng hoc 35 C. 3. Cy chuyn t la qua cng Dng bch meo la c t nm trt t t sang bch meo cng. Nui nhit thng t nm pht trin 4. Cy chuyn cng qua mi trng mt ca t bch mt ca cy ging ln gi, t ngn n cn pha di m bo trong qu trnh cy chuyn khng b nhim khun t mi trng vo. Dng kp gp mt cng m t bch meo cng sang bch mt ca. Sau em bch mt ca i nui cy. II. K thut trng, chm sc v thu hoch nm linh chi * Chun b cc iu kin: Nh trng nm phi m bo sch s thng thong, c mi chng ma dt v ch ng c cc iu kin sinh thi nh sau: Nhit thch hp cho nm mc dao ng t 22 C n 28 C. m khng kh t 80-90%. nh sng khuch tn (mc c sch c) v chiu u t mi pha. Kn gi. Trong nh c h thng gin gi tng din tch s dng.
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* Chm sc: rch ti v ti nc: K t ngy cy ging n khi rch ti (khong 25-30 ngy) si nm n kn ti. Tin hnh rch 2 vt rch su vo trong ti 0,2-0,5cm, i xng trn b mt ti nm. t ti nm trn gin cch nhau 2-3cm nm ra khng chm vo nhau. T 7 n 10 ngy u ch yu tin hnh ti nc trn nn nh, m bo m 80-90%, thng thong va phi. Khi qu th nm bt u mc t cc vt rch hoc qua nt bng th ngoi vic to m khng kh, c th ti phun sng nh vo ti nm mi ngy t 1-3 ln (tu theo iu kin thi tit). Ch chm sc nh trn c duy tr lin tc cho n khi vin trng trn vnh m qu th khng cn na l hi c. * Thu hi: Dng dao, ko sc ct chn nm st b mt ti hoc dng tay b gy sat chn nm. Qu th nm sau khi thu hi c v sinh sch s, phi kh hoc sy nhit 40 C-45 C. m ca nm kh di 13%, t l khong 3kg ti c 1 kg kh. Khi thu hi ht t 1, tin hnh chm sc nh lc ban u tn thu t 2. Nng sut thu hoch t 6-9% ti, tng ng 1,8-3% kh (1 tn nguyn liu thu c t 18 n 30kg nm Linh Chi kh). Khi kt thc t nui trng cn phi v sinh v thanh trng nh xng bng focmn vi nng 0,5-1%.
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BI 5: KHO ST QUY TRNH TRNG NM BO NG V NM RM I. Quy trnh trng nm bo ng trn mt ca Mt ca / mn g ng 1 ngy (trn nc vi 1%, nng m ng ln 60%) b sung dinh dng ng bch thanh trng lm ngui cy ging t rch bch thu hoch Mt ca c trn vi nc vi 1% n m 60%, ng 3 ngy (ty nguyn liu), sau b sung dinh dng l cm v mt t khong v c nh m, DAP. Cho nguyn liu vo ti nylon nn chc va phi. Dng mt khc cy trn, ng knh 1,5cm nng 1 l gia ti, cch ay khong 1 2cn, dng nt nha c nh ming ti nh mt nt chai v dng bng gn chn kn ming ti v ba knh bng giy. em hp nhit 100 C, 6 gi (hoc 120 C, 2 gi). Lm ngui t nhin 24 gi. Cy meo bng dng c v trng v nui t nhit 25 30 C, khong 20 ngy t u, mu trng, dy, khng b loang l, khng b nhim nm mc, nm di l c th em ra chm sc, ti sng t nhng thng xuyn v thu hoch.
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 Ngoi nm bo ng, m hnh ny c th sn xut nm mo, nm linh chi II. Quy trnh trng nm trn rm dng ti Rm x l nguyn liu vt ra v ti v cy ging t chm sc v ti n nm thu hi X l nguyn liu: rm rt kh phn hy nn cn c x l trc khi trng nm. Kch thc rm cn ngn, c lm dp hoc nghin nt bng my nc c th thm c vo bn trong, lm m bng nc vi trong 1% nhm dit nm tp, ty ra cht phn, cht mn trong rm r. Sau ngm trong h hoc ng 3-5 ngy, ng cht cao t 1-1,5m v phi ph nylon kn t. V ti v cy ging: rm cho vo ti nylon xp thnh tng lp cao khong 4cm, ta cy 1 lp meo mng, tip tc lp li thao tc trn cho lp rm th 2, th 3, Nu 3 lp th pha trn khng ri meo ging, ch ri rm kh dy 4-5cm. meo cy gn ba meo ging h hp. Lm nt c: nn cht va phi rm xung, sau dng nt nha c nh ming ti nh mt nt chai v dng bng gn chn kn ming ti v bao ti bng giy.

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