食用菌栽培技术

    本课程属于应用微生物范畴,特点是紧密结合生产实际,强调内容的实用性,着眼于发展生产和新产业的开拓。内容包括食用菌生物学基础理论,菌种的选育制作原理和基本技术,主要食用菌的栽培技术,食用菌病虫害防治方法和保鲜与加工技术等四大部分。通过讲课、观看录像、实地参观等教学方法使学生掌握食用菌形态结构、生理特征、生态条件、菌种制备方法,学会几种主要食用菌生料、熟料、段木等栽培技术及管理要点,了解病虫害防治方法和保鲜与加工技术,为食用菌高产、优质栽培打基础,能解决生产上遇到的一些实际问题,为发展食用菌生产、振兴农村经济、改善城乡人们食物结构服务。

    Course Descriptions

    Cultivation of edible fungi belongs to domain of applied microbiology. The course character is closely linking with practice, emphasizing practicability, with a view to new production deploitation. This course mainly focuses on the basic biology, spawn breeding, production and preservationcultivation, preventing plant diseases and insect pests, keeping fresh and process of main edible fungi. By teaching, watching on VCR, visiting cultivation place of edible fungi. The structure, physiology, ecology, spawn production and cultivation of some edible fungi should be mastered. Preventing plant diseases and insect pests,management, keeping fresh and processshould also be known. Teaching aims of this course are to solve practical problems, to develop production of edible fungi, to improve food structure.