BOOKS - NATURAL SCIENCES - Высшие съедобные базидиомицеты в чистой культуре...
US $9.63
619021
619021
Высшие съедобные базидиомицеты в чистой культуре
Author: Бухало А.С.
Year: 1988
Format: DJVU
File size: 26,1 MB
Language: RU
Year: 1988
Format: DJVU
File size: 26,1 MB
Language: RU
The monograph summarizes data on the morphology and biology of higher edible basidiomycetes in pure culture, which are important for the taxonomy and practical use of these fungi as protein producers and biologically active substances. In pure culture, more than 100 species of higher edible basidiomycetes, representatives of various ecological groups and taxa have been studied. Methods of culture isolation are described, taxonomic significance of morphological and physiological-biochemical criteria for identification of these fungi in production of food biomass in deep culture is established. The scientific foundations of multilevel selective selection of producers are presented, as well as patterns characterizing the growth and morphogenesis of higher basidiomycetes during deep cultivation. For mycologists, microbiologists, forestry and agriculture specialists, teachers and university students.
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