CN102577840A - Method for cultivating edible fungus with vinegar residue - Google Patents
Method for cultivating edible fungus with vinegar residue Download PDFInfo
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- CN102577840A CN102577840A CN201210074478XA CN201210074478A CN102577840A CN 102577840 A CN102577840 A CN 102577840A CN 201210074478X A CN201210074478X A CN 201210074478XA CN 201210074478 A CN201210074478 A CN 201210074478A CN 102577840 A CN102577840 A CN 102577840A
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Abstract
The invention relates to a method for cultivating edible fungus with vinegar residue, falling into the technical field of edible fungus production. The inventive technical scheme includes: vinegar residue dewatering treatment, pH regulation and material regulation, culture medium package preparation, sterilizing, mycelium cultivation, cultivation, and harvesting. The invention has the advantages of short cultivation period, high yield and low cost. For Pleurotus Eryngii, compared with conventional cottonseed hull culture medium, the invention has yield increased by 12% and culture medium cost only 10% of original cost. The invention has great economic benefit, improved vinegar residue fertility, and obviated environment pollution problem of vinegar residue.
Description
Technical field
The present invention relates to a kind of method of using the poor culturing edible fungus of vinegar, belong to technical field of edible fungi production.
Background technology
Edible mushroom is not only delicious, and nutritious, is called healthy food.Edible mushroom contains rich in protein and amino acid, and its content is general vegetables and fruit several times to tens times.Containing protein like fresh mushroom is 1.5～3.5%, is 3 times of Chinese cabbage, 6 times of radish, 17 times of apple.1 kilogram of contained protein of dried mushrooms is equivalent to 2 kilograms of lean meat, the protein content of 3 kilograms of eggs or 12 kilograms of milk.Edible mushroom contains 18 seed amino acids and the necessary 8 kinds of trace elements of human body of constitutive protein matter.The edible mushroom fat content is very low, accounts for 0.2%～3.6% of dry product weight, and wherein 74～83%, the unsaturated fatty acid that health is useful.Edible mushroom also contains vitamin, and the VB1 that edible mushroom is rich in, V12 are higher than meat, and straw mushroom Vc content is 1.2～2.8 times of capsicum, is shaddock, orange 2～5 times, 17 times of mushroom.The former content of mushroom Vd is 8 times of laver up to 128 international units, 7 times of sweet potato, 21 times of soybean.VD is former can be converted into VD through ultraviolet irradiation, promotes the absorption to calcium.Edible mushroom also is rich in multiple mineral element: phosphorus, potassium, sodium, calcium, iron, zinc, magnesium, manganese, etc. and some other trace elements.White fungus contains more phosphorus, helps to recover and improve cerebral function.Mushroom, auricularia auriculajudae iron-holder height.Potassium accounts for 64% in the ash element of mushroom, is the gourmet food in the base-forming food, can in the acid that produces with meat product.Mushroom not only contains the amino acid of various needed by human, also has the cholesterol that reduces in the blood, treats hypertensive effect, also finds to contain in mushroom, mushroom, Asparagus, the hedgehog hydnum material of enhances human body anti-cancer ability in recent years.
The raw material of aromatic vinegar system vinegar technology mainly is a glutinous rice, and the poor composition of offcuts vinegar is rice husk, wheat bran, rice slag etc., and moisture accounts for more than 72%, is faintly acid, and the poor output height of vinegar is contaminated environment again, becomes system vinegar industry a great problem.
Summary of the invention
The objective of the invention is to solve the problems of the technologies described above and provide a kind of method of using the poor culturing edible fungus of vinegar.
The technical scheme that the present invention solves the problems of the technologies described above is following:
1, the poor dehydration processing of vinegar
The poor middle moisture of vinegar is adjusted to 60%～65% of the poor gross mass of vinegar;
2, pH value is regulated and the raw material adjusting
Vinegar after the dehydration processing is poor with pulverized limestone adjusting pH value to 6～8; Add and to account for the poor additive with additive gross mass 0.1%～20% of vinegar, said additive is: a kind of or any several kinds combination in gypsum, ferrous sulfate, zinc sulphate, corn flour, wheat bran, urea, cotton seed hulls, potassium dihydrogen phosphate, the sucrose;
3, the packing of medium preparation
The mixed material that will after last two step process, the obtain bacterium bag of packing into is made the bacterium rod;
4, sterilization treatment
90～120 ℃ of sterilizations down, the bacterium rod after the sterilization is cooled to 25～35 ℃ with the bacterium rod that obtains;
5, inoculation
At bacterium rod two inoculation bacterial classification;
6, cultural hypha
The bacterium rod of having inoculated is placed in the dark, after waiting to cover with mycelia, the bacterium rod is placed under 23～26 ℃ of environment;
7, cultivate and gather
Culturing room's temperature is dropped to 6～17 ℃, and humidity is 50%～90%, with 80～1000lux fluorescent lamp irradiation, stimulates the fruit body of edible mushroom to form, treat that mycelia is converted into the mushroom flower bud after, ventilate, can gather;
Wherein vinegar described in the step 1 is poor is pickled with grains or in wine for aromatic vinegar vinegar;
Wherein the poor dehydration processing of the vinegar described in the step 1 is: vinegar is poor through extrusion dehydration, or contains actinomycetic microbial inoculum stacking fermentation dehydration to poor interpolation of fresh vinegar;
Wherein the rod of bacterium described in the step 3 diameter is 17～23cm;
Wherein the rod of bacterium described in the step 4 sterilization time is 2～10 hours;
Wherein the inoculation bacterial classification at bacterium rod two described in the step 5 specifically comprising: each beats the inoculation hole of diameter 2.5～3cm, dark 5～8cm at bacterium rod two, inoculates bacterial classification;
Wherein the temperature of in dark surrounds, placing of the bacterium rod described in the step 6 is 20～25 ℃, humidity 30%～70%;
Wherein the fluorescent lamp irradiation time described in the step 7 is 8～10 hours;
Temperature was controlled at 13～17 ℃ when wherein the mycelia described in the step 7 was converted into the mushroom flower bud, and temperature was controlled at 6～13 ℃ when fruit body was ripe;
Wherein the mycelia described in the step 7 to be converted into the mushroom flower bud time be 6～10 days, during each ventilates once each 4～6 minutes sooner or later;
The method of culturing edible fungus of the present invention can be used for the cultivation of Xingbao mushroom, flat mushroom, Asparagus, coprinus comatus, hypsizygus marmoreus, elegant precious mushroom, Hericium erinaceus, straw mushroom, mushroom, Agaricus Bisporus, auricularia auriculajudae.
The used vinegar of the present invention is poor to be primary raw material for adopting glutinous rice, through adding bent saccharification and wineization, spawns the wine liquid as the vinegar unstrained spirits; Adopt solid-state layering fermentation skill then, in wine liquid, add wheat bran, rice chaff and mix solid-stately, process vinegar after the fermentation; It is poor to obtain vinegar after the filtration, contains crude protein 9%～12%, crude fat 4%～5%, raw fiber about 25%, abundant nutrients during vinegar is poor; The C/N that vinegar is pickled with grains or in wine surpasses traditional medium cotton seed hulls than the needs of edibility bacterium to its transformation ratio of edible fungus species.
Beneficial effect of the present invention: compare with traditional medium, vinegar is poor need not to remove large quantity of moisture as culture medium of edible fungus, has reduced energy consumption, also has advantages such as cultivation cycle is short, output is high, cost reduces greatly, has solved the poor problem of environment pollution caused of vinegar.The poor fiber content of vinegar is higher, directly relatively poor as the fertilizer fertilizer efficiency, and through behind the edible fungus culturing, fiber is digested, and fertilizer efficiency gets a promotion, and bacterium is pickled with grains or in wine becomes better fertilizer raw material.
Embodiment
Embodiment 1 cultivates Xingbao mushroom
1, the poor dehydration processing of vinegar
Through the ribbon extruder the poor middle moisture of vinegar is adjusted to 65% of the poor gross mass of vinegar;
2, pH value is regulated and the raw material adjusting
Take by weighing percetage by weight and be 1% pulverized limestone, with the low amounts of water dissolving, be sprayed on the poor surface of vinegar, the pH value that sampling Detection vinegar is poor is 7.8, takes by weighing percetage by weight and is 1% gypsum and above-mentioned material and together add in the agitator and stir;
3, the packing of medium preparation
The bacterium rod is made in the artificial pack of the mixed material that will after last two step process, obtain, and bacterium bag diameter is 17cm, the long 36cm of bag, work loading height 18.5cm, directly pack;
4, sterilization treatment
The bacterium rod that makes was sterilized 10 hours under 100 ℃ of temperature, and the bacterium rod after the sterilization is cooled to 30 ℃;
5, inoculation
Each beats the inoculation hole of diameter 2.5cm, dark 5cm at bacterium rod two, the inoculation bacterial classification;
6, cultural hypha
The bacterium rod of having inoculated is placed on 23 ℃ of temperature, in the dark surrounds of humidity 40%, covers with mycelia after 48 days, is placed on the bacterium rod 24 ℃ following 10 days of environment again, makes cell age reach 58 days;
7, cultivate and gather
Mycelia is converted in the mushroom flower bud process culturing room's temperature is transferred to 16 ℃, and humidity 60% with 900lux fluorescent lamp irradiation 9 hours, stimulates the formation of Xingbao mushroom fruit body.Mycelia is converted into the mushroom flower bud after 6 days, and each ventilates once each 6 minutes sooner or later behind the fruiting; And dredge flower bud and operate; Thin flower bud is controlled at 2～3, selects towards the sack elongation the circular mushroom flower bud of mushroom lid; Opening the triangle osculum near near small mushroom bud at the bottom of the bag, the mushroom flower bud breaks up and dredges flower bud once again when obvious at the bottom of treating bag.The temperature of culturing room was controlled at 13 ℃ when fruit body was ripe.Above or the canopy of the 4cm canopy of gathering is with the fruit body of flat Xingbao mushroom.
Compare adopting the poor and traditional medium cotton seed hulls of vinegar to cultivate Xingbao mushroom, 500 bags of every kind of prescription packs, it is as shown in table 1 finally to add up output:
Two kinds of methods of table 1 are cultivated the comparison of Xingbao mushroom output
| Sequence number | The medium proportioning | Average statistics output |
| 1 | Cotton seed hulls 100% | 88％ |
| 2 | The fresh aromatic vinegar vinegar of cotton seed hulls 80%+ poor 20% | 88.4％ |
| 3 | The fresh aromatic vinegar vinegar of cotton seed hulls 70%+ poor 30% | 91％ |
| 4 | The fresh aromatic vinegar vinegar of cotton seed hulls 60%+ poor 40% | 92％ |
| 5 | The fresh aromatic vinegar vinegar of cotton seed hulls 50%+ poor 50% | 95％ |
| 6 | The fresh aromatic vinegar vinegar of cotton seed hulls 40%+ wheat bran 10%+ poor 50% | 97％ |
| 7 | The fresh aromatic vinegar vinegar of cotton seed hulls 30%+ wheat bran 10%+ poor 60% | 98％ |
| 8 | The fresh aromatic vinegar vinegar of cotton seed hulls 20%+ wheat bran 10%+ poor 70% | 100％ |
| 9 | The fresh aromatic vinegar vinegar of wheat bran 10%+ poor 90% | 102％ |
| 10 | Fresh aromatic vinegar vinegar poor 100% | 100％ |
The result shows: compare with traditional cotton seed hulls medium, it is fast that the poor medium of vinegar of the present invention goes out bacterium, can shorten 7～10 days cycles; Output is high, exceeds about 12% than cotton seed hulls medium output, and the present market of cotton seed hulls price reaches 1800 yuan/ton; And vinegar is poor as discharged waste; Output is big, and vinegar is poor uses dehydration processing hardly, and cost is very low.
Embodiment 2 cultivates Xingbao mushroom
1, the poor dehydration processing of vinegar
To the poor mass percent that adds of fresh vinegar is 3% the actinomycetic microbial inoculum that contains, and adopts and stacks fermentation, stacks into wide 2 meters; High 1.5 meters is rectangular, adopts polyethylene film to hide above, and 2 meters perforates of spacing are ventilative after 3 days; Opening film after 5 days, is 65% through detecting the poor water content of vinegar;
2, pH value is regulated and the raw material adjusting
Take by weighing mass percent and be 1% pulverized limestone; Dissolve with low amounts of water; Be sprayed on the poor surface of vinegar, the poor pH value of sampling Detection vinegar is 8, and getting mass percent is that 1% gypsum, 0.2% urea, 0.5% potassium dihydrogen phosphate, 0.1% zinc sulphate and above-mentioned material stir in agitator;
3, the packing of medium preparation
The bacterium rod is made in the artificial pack of the mixed material that will after last two step process, obtain, bacterium bag diameter 17cm, the long 36cm of bag, work loading height 18.5cm, directly pack;
4, sterilization treatment
The bacterium rod that makes was sterilized 2 hours under 120 ℃ of temperature, and the bacterium rod after the sterilization is cooled to 35 ℃;
5, inoculation
Each beats the inoculation hole of diameter 3cm, dark 7cm at bacterium rod two, the inoculation bacterial classification;
6, cultural hypha
The bacterium rod of having inoculated is placed in the dark, 25 ℃ of temperature, and humidity 40% after waiting to cover with mycelia, is placed on the bacterium rod in 23 ℃ the environment, makes cell age reach 55 days;
7, cultivate and gather
Mycelia is converted in the mushroom flower bud process culturing room's adjustment to 13 ℃, humidity 50%, and 1000lux fluorescent lamp irradiation 8 hours stimulates the formation of Xingbao mushroom fruit body.Mycelia is converted into the mushroom flower bud after 7 days, after growing, the mushroom flower bud begins to ventilate, sooner or later respectively once, each 4 minutes.Dredge flower bud operation behind the fruiting, thin flower bud is controlled at 2～3, select towards the sack elongation, and the circular mushroom flower bud of mushroom lid, the triangle osculum is opened at a bag end, requires to open near small mushroom bud, and the mushroom flower bud breaks up and dredges flower bud once again when obvious at the bottom of treating bag.The temperature of culturing room was controlled at 10 ℃ when fruit body was ripe.Above or the canopy of the 4cm canopy of gathering is with the fruit body of flat Xingbao mushroom.
Embodiment 3 cultivates Xingbao mushroom
1, the poor dehydration processing of vinegar
Through the ribbon extruder the poor middle moisture of vinegar is adjusted to 60% of the poor gross mass of vinegar;
2, pH value is regulated and the raw material adjusting
Take by weighing mass percent and be 1% pulverized limestone, with the low amounts of water dissolving, be sprayed on the poor surface of vinegar, the poor pH value of sampling Detection vinegar is 6, takes by weighing mass percent and is 0.1% wheat bran and above-mentioned material and together add in the agitator and stir;
3, the packing of medium preparation
The bacterium rod is made in the artificial pack of the mixed material that will after last two step process, obtain, and bacterium rod diameter is 23cm, the long 36cm of bag, work loading height 18.5cm, directly pack;
4, sterilization treatment
The bacterium rod that makes was sterilized 7 hours under 90 ℃ of temperature, and the bacterium rod after the sterilization is cooled to 25 ℃;
5, inoculation
Each beats the inoculation hole of diameter 2.8cm, dark 8cm at bacterium rod two, the inoculation bacterial classification;
6, cultural hypha
The bacterium rod of having inoculated is placed in dark surrounds, 20 ℃ of temperature, and humidity 30% after waiting to cover with mycelia, is placed on the bacterium rod under 26 ℃ the environment, makes cell age reach 60 days;
7, cultivate and gather
Mycelia is converted in the mushroom flower bud process culturing room's temperature and is transferred to 17 ℃, humidity 70%, and 80lux fluorescent lamp irradiation 10 hours stimulates the formation of Xingbao mushroom fruit body.Mycelia is converted into the mushroom flower bud after 8 days, after growing, the mushroom flower bud begins to ventilate, sooner or later respectively once, each 5 minutes.Dredge flower bud operation behind the fruiting, thin flower bud is controlled at 2～3, select towards the sack elongation, and the circular mushroom flower bud of mushroom lid, the triangle osculum is opened at a bag end, requires to open near small mushroom bud, and the mushroom flower bud breaks up and dredges flower bud once again when obvious at the bottom of treating bag.The temperature of culturing room was controlled at 12 ℃ when fruit body was ripe.Above or the canopy of the 4cm canopy of gathering is with the fruit body of flat Xingbao mushroom.
Embodiment 4 cultivates Xingbao mushroom
1, the poor dehydration processing of vinegar
To the poor mass percent that adds of fresh vinegar is 3% the actinomycetic microbial inoculum that contains, and adopts and stacks fermentation, stacks into wide 2 meters; High 1.5 meters is rectangular, adopts polyethylene film to hide above, and 2 meters perforates of spacing are ventilative after 3 days; Opening film after 5 days, is 65% through detecting the poor water content of vinegar;
2, pH value is regulated and the raw material adjusting
Take by weighing mass percent and be 2% pulverized limestone; Dissolve with low amounts of water; Be sprayed on the poor surface of vinegar, the poor pH value of sampling Detection vinegar is 8, gets mass percent and is 0.5% ferrous sulfate, 0.5% zinc sulphate, 10% corn flour, 9% wheat bran and above-mentioned material and in agitator, stir;
3, the packing of medium preparation
The bacterium rod is made in the artificial pack of the mixed material that will after last two step process, obtain, bacterium bag diameter 18cm, the long 33cm of bag, work loading height 18.5cm, directly pack;
4, sterilization treatment
The bacterium rod that makes was sterilized 10 hours under 100 ℃ of temperature, and the bacterium rod after the sterilization is cooled to 30 ℃;
5, inoculation
Each beats the inoculation hole of diameter 2.5cm, dark 8cm at bacterium rod two, the inoculation bacterial classification;
6, cultural hypha
The bacterium rod of inoculation is placed in dark surrounds, 23 ℃ of temperature, and humidity 40%, mycelia to be covered with the environment held of bacterium bag at 24 ℃, makes cell age reach 58 days;
7, cultivate and gather
Mycelia is converted in the mushroom flower bud process culturing room's temperature and is transferred to 16 ℃, and humidity 60% with 900lux fluorescent lamp irradiation 9 hours, stimulates the formation of Xingbao mushroom fruit body.Mycelia is converted into the mushroom flower bud after 6 days, and the mushroom flower bud grows rear venting, sooner or later respectively once, and each 6 minutes.Dredge flower bud operation behind the fruiting, thin flower bud is controlled at 2～3, select towards the sack elongation, and the circular mushroom flower bud of mushroom lid, the triangle osculum is opened at a bag end, requires to open near small mushroom bud, and the mushroom flower bud breaks up and dredges flower bud once again when obvious at the bottom of treating bag.The temperature of culturing room was controlled at 13 ℃ when fruit body was ripe.In incubation, the living contaminants of generation is in time extractd.Above or the canopy of the 4cm canopy of gathering is with the fruit body of flat Xingbao mushroom.
Embodiment 5 cultivates Asparagus
1, the poor dehydration processing of vinegar, pH value adjusting and raw material are regulated
Take by weighing percetage by weight and be 1% pulverized limestone; Dissolve with low amounts of water; Be sprayed on the poor surface of vinegar, the pH value that sampling Detection vinegar is poor is 6.8, takes by weighing percetage by weight and is 20% cotton seed hulls and above-mentioned material and together add in the agitator and stir; Cotton seed hulls is the air drying state, mixes back moisture content 63%;
2, the packing of medium preparation
The mixed material that will after last two step process, obtain is made the bacterium rod;
3, sterilization treatment
The bacterium rod normal-pressure sterilization that makes was sterilized 10 hours under 100 ℃ of temperature, and the bacterium rod after the sterilization is cooled to 25 ℃;
4, inoculation
At bacterium rod two inoculation bacterial classification;
5, cultural hypha
The bacterium rod of having inoculated is placed on 23 ℃ of temperature, in the dark surrounds of humidity 70%, after waiting to cover with mycelia, is placed on the bacterium rod under 24 ℃ the environment again;
6, cultivate and gather
Mycelia is converted in the mushroom flower bud process culturing room's temperature is transferred to 13 ℃, and humidity 90% is with 200lux fluorescent lamp irradiation 9 hours, the formation of stimulon entity.Mycelia is converted into the mushroom flower bud after 10 days, and each ventilates once sooner or later behind the fruiting, and each 6 minutes, and dredge the flower bud operation, and the temperature of culturing room was controlled at 6 ℃ when fruit body was ripe, treated that stem grows to 12～14cm, and bacteria cover diameter can be gathered when 0.6～0.8cm.
Compare adopting the poor and traditional medium cotton seed hulls of vinegar to cultivate Asparagus; Every kind of prescription packs 500 bags; The result shows: compare with traditional cotton seed hulls medium, adopt the poor mixed culture medium with 20% cotton seed hulls of 80% vinegar, the cotton seed hulls medium than 100%; In 7～10 days shortening cycles, output improves 7～12%.
Claims (10)
1. the method for a culturing edible fungus comprises the following steps:
A, the poor dehydration processing of vinegar
The poor middle moisture of vinegar is adjusted to 60%～65% of the poor gross mass of vinegar;
B, pH value are regulated and raw material is regulated
Vinegar after the dehydration processing is poor with pulverized limestone adjusting pH value to 6～8; Add and to account for the poor additive with additive gross mass 0.1%～20% of vinegar, said additive is: a kind of or any several kinds combination in gypsum, ferrous sulfate, zinc sulphate, corn flour, wheat bran, urea, cotton seed hulls, potassium dihydrogen phosphate, the sucrose;
The packing preparation of C, medium
The mixed material that will after last two step process, the obtain bacterium bag of packing into is made the bacterium rod;
D, sterilization treatment
90～120 ℃ of sterilizations down, the bacterium rod after the sterilization is cooled to 25～35 ℃ with the bacterium rod that makes;
E, inoculation
At bacterium rod two inoculation bacterial classification;
F, cultural hypha
The bacterium rod of having inoculated is placed in the dark, after waiting to cover with mycelia, the bacterium rod is placed under 23～26 ℃ of environment;
G, cultivate and gather
Culturing room's temperature is dropped to 6～17 ℃, and humidity is 50%～90%, with 80～1000lux fluorescent lamp irradiation, stimulates the fruit body of edible mushroom to form, treat that mycelia is converted into the mushroom flower bud after, ventilate, can gather after the fruit body maturation.
2. the method for a kind of culturing edible fungus according to claim 1 is characterized in that, the vinegar described in the steps A is poor to be pickled with grains or in wine for aromatic vinegar vinegar.
3. the method for a kind of culturing edible fungus according to claim 1 is characterized in that, the poor dehydration processing of the vinegar described in the steps A is: vinegar is poor through extrusion dehydration, or contains actinomycetic microbial inoculum stacking fermentation dehydration to poor interpolation of fresh vinegar.
4. the method for a kind of culturing edible fungus according to claim 1 is characterized in that, the sterilization time described in the step D is 2～10 hours.
5. the method for a kind of culturing edible fungus according to claim 1 is characterized in that, specifically comprising at bacterium rod two inoculation bacterial classification described in the step e: each beats the inoculation hole of diameter 2.5～3cm, dark 5～8cm at bacterium rod two, the inoculation bacterial classification.
6. the method for a kind of culturing edible fungus according to claim 1 is characterized in that, the temperature that the bacterium rod described in the step F is placed in dark surrounds is 20～25 ℃, humidity 30%～70%.
7. the method for a kind of culturing edible fungus according to claim 1 is characterized in that, the fluorescent lamp irradiation time described in the step G is 8～10 hours.
8. the method for a kind of culturing edible fungus according to claim 1 is characterized in that, temperature was controlled at 13～17 ℃ when the mycelia described in the step G was converted into the mushroom flower bud, and temperature was controlled at 6～13 ℃ when fruit body was ripe.
9. the method for a kind of culturing edible fungus according to claim 1 is characterized in that, it is 6～10 days that the mycelia described in the step G is converted into the mushroom flower bud time, during sooner or later each ventilates once each 4～6 minutes.
10. the application of the method for a kind of culturing edible fungus according to claim 1 is characterized in that, said edible mushroom is Xingbao mushroom, flat mushroom, Asparagus, coprinus comatus, hypsizygus marmoreus, elegant precious mushroom, Hericium erinaceus, straw mushroom, mushroom, Agaricus Bisporus or auricularia auriculajudae.
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| CN103044113A (en) * | 2012-12-11 | 2013-04-17 | 镇江市丹徒区南山溪园茶叶专业合作社 | Processing method for producing edible mushroom composts by vinegar residue |
| CN103224422A (en) * | 2013-04-28 | 2013-07-31 | 邬金飞 | Compatibility of hericium erinaceus culture material and manufacturing method of culture material |
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| CN103467157A (en) * | 2013-09-09 | 2013-12-25 | 江苏恒顺醋业股份有限公司 | Edible fungus cultivation material and preparation method thereof |
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| CN104303819A (en) * | 2014-09-03 | 2015-01-28 | 四川大学 | Method for cultivating hericium erinaceus with fresh vinegar residues |
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| CN104945156A (en) * | 2015-07-06 | 2015-09-30 | 合肥福泉现代农业科技有限公司 | Efficient culture medium facilitating improvement of stress resistance of hypsizygus mammoreus bigelow and preparing method |
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| CN104303844A (en) * | 2014-10-25 | 2015-01-28 | 山西凯盛肥业有限公司 | Inoculation, nursing and primordium inducing factory system of Pleurotus eryngii |
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| CN104945156A (en) * | 2015-07-06 | 2015-09-30 | 合肥福泉现代农业科技有限公司 | Efficient culture medium facilitating improvement of stress resistance of hypsizygus mammoreus bigelow and preparing method |
| CN107353096A (en) * | 2017-07-26 | 2017-11-17 | 浦江县欧立生物技术有限公司 | A kind of Volvaria volvacea cultivation matrix |
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