CN110117547B - Lentinus edodes strain and application thereof, insect repellent and preparation method thereof - Google Patents
Lentinus edodes strain and application thereof, insect repellent and preparation method thereof Download PDFInfo
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Abstract
The invention relates to the technical field of edible fungi, and particularly discloses a mushroom strain and application thereof, and an insect repellent and a preparation method thereof. The preparation method comprises the following steps: the mushroom strains are fermented and cultured to obtain fermentation liquor, bubbles are generated in the fermentation liquor by adopting a physical or chemical method, and the volatile substances are taken out. The preparation method of the insect repellant provided by the invention is simple in process, convenient to operate, green, environment-friendly, safe and reliable, the obtained insect repellant is free of toxic and side effects, free of irritation, safe and efficient, and capable of effectively preventing and treating mushroom flies and mushroom mosquitoes, protecting edible fungi such as oyster mushrooms from insect pests and guaranteeing food safety.
Description
Technical Field
The invention relates to the technical field of edible fungi, in particular to a mushroom strain and application thereof, and an insect repellent and a preparation method thereof.
Background
In agricultural production, particularly edible fungus production, a chemical insecticide is generally adopted for surface spraying to achieve an insect prevention effect, so that pesticide residues are serious, particularly, the adsorptive capacity of the fruiting bodies of the edible fungi is strong, and the serious food safety problem can be caused by the surface spraying of the insecticide. For example, edible fungi such as oyster mushroom and agaricus bisporus have serious insect pests, are generally used for chemical insecticidal pesticides, and cause great harm to food safety.
At present, the odor insect repellent is widely applied to production and life. The odor insect repellant is a preparation for repelling space insects by utilizing volatile substances, does not contact human bodies or objects in use, and reduces the use danger. The existing odor insect repellents are mainly chemical insect repellents, such as camphor balls, mosquito-repellent incense and the like; plant-derived odor insect repellent such as eucalyptus oil, citrus oil, etc. However, the chemical odor insect repellent is often high in toxicity and has a lot of contraindications in use; the plant-derived odor insect repellent is mainly volatile oil substances and has strong irritation.
Therefore, the search for new safe and effective odor repellents is an important topic in the field of biopesticide research today.
Disclosure of Invention
Aiming at the problems of high toxicity, high irritation, influence on food safety and the like of the existing insect repellent, the invention provides a shiitake mushroom strain and application thereof, and an insect repellent and a preparation method thereof.
In order to achieve the purpose of the invention, the embodiment of the invention adopts the following technical scheme:
the lentinus edodes strain has a preservation number of: CGMCC No. 14557.
The Lentinus edodes strain (Lentinus edodes 29, Jixiang 29) is obtained by systematic hybridization and breeding by taking Lentinus edodes L18 and Lentinus edodes 868 as parents, belongs to Lentinus edodes (Lentinus edodes), is preserved in China general microbiological culture Collection center (CGMCC) in 20 days 09 and 2017, and has the preservation number of CGMCC No. 14557. The Jixiang 29 has the excellent characteristics of aromatic flavor, strong resistance, high yield, wide temperature adaptability, insect expelling and the like, is beneficial to realizing two effects of high-quality shiitake cultivation and insect expelling, and promotes the development of safe and environment-friendly agriculture.
The application of the mushroom strain in pest control is characterized in that the volatile substances generated by fermentation of the mushroom strain are used for controlling pests.
Further, the insect pests are agricultural insect pests, such as the insect pests for preventing and controlling oyster mushroom flies and mushroom mosquitoes in the field.
The invention also provides an insect repellent comprising volatile substances produced by fermentation of the strain of lentinus edodes.
The invention also provides a preparation method of the insect repellent, which comprises the following steps:
the mushroom strains are fermented and cultured to obtain fermentation liquor, bubbles are generated in the fermentation liquor by adopting a physical or chemical method, and the volatile substances are taken out.
Further, the volatile substance is dried and condensed to obtain the liquid insect repellent.
Further, the method for the fermentation culture of the mushroom strain comprises the following steps: activating Lentinus Edodes strain, transferring into PDA culture medium, standing for 2-4 days, shake culturing for 6-8 days, transferring into fermentation culture medium, and shake culturing for 13-17 days to obtain fermentation broth.
Further, the temperature of the static culture and the shaking culture is 23-27 ℃.
Further, the fermentation medium is a PDA (potato dextrose agar) medium and comprises the following components in parts by mass: 180 and 220 parts of potato cooking juice; 18-22 parts of glucose; 800-.
Further, the fermentation medium comprises the following components in parts by weight: 180 and 220 parts of potato cooking juice; 17-23 parts of glucose; 1.5-2.5 parts of monopotassium phosphate; 0.8-1.2 parts of magnesium sulfate; 0.0018-0.0022 parts of vitamin B1; 800 portions of water, and the pH value of the culture medium system is 7.0.
Further, the fermentation medium comprises the following components in parts by weight: 4.5-5.5 parts of pear wood chips; 18-22 parts of glucose; 1.5-2.5 parts of monopotassium phosphate; 0.8-1.2 parts of magnesium sulfate; 0.0018-0.0022 parts of vitamin B1; 800 portions of water, and the pH value of the culture medium system is 7.0.
Further, the fermentation medium comprises the following components in parts by weight: 4.5-5.5 parts of pear wood chips; 0.01-0.13 parts of guaiacol; 17-23 parts of glucose; 1.5-2.5 parts of monopotassium phosphate; 0.8-1.2 parts of magnesium sulfate; 0.0018-0.0022 parts of vitamin B1; 800 portions of water, and the pH value of the culture medium system is 7.0.
Further, the physical method is that clean air or inert gas source is introduced into the fermentation liquor through the sand core filter plate to generate bubbles.
Further, the chemical method comprises the following steps: adding sodium chloride and sodium bicarbonate into the fermentation liquor, wherein the addition amount of the sodium chloride is 6-8% of the mass of the fermentation liquor, the reduction of the solubility of volatile substances is facilitated, the discharge is facilitated, and the addition amount of the sodium bicarbonate is 4-6% of the mass of the fermentation liquor, and the sodium chloride reacts with acidic substances in the fermentation liquor to generate bubbles and carry out volatile substances.
Compared with the prior art, the technical scheme of the invention can obtain the high-quality mushroom Jixiang 29 with aromatic flavor, strong resistance, high yield, wide temperature adaptability and insect expelling characteristics, and the Jixiang 29 can be applied to insect pest expelling and used for expelling mosquitoes and flies and avoiding the influence of insect pests on edible fungi. In addition, Jixiang 29 test tube species are cultured and fermented to obtain fermentation liquor, volatile substances are obtained from the fermentation liquor to obtain the insect repellent, the process is simple, the operation is convenient, the method is green, environment-friendly, safe and reliable, the obtained insect repellent has no toxic or side effect, is nonirritant, safe and efficient, mushroom flies and mushroom mosquitoes can be effectively prevented and treated, edible fungi such as oyster mushrooms are protected from insect damage, the use of the oyster mushroom insecticides is reduced, and the food safety is guaranteed.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Example 1
A champignon strain Jixiang 29 is obtained by taking champignon 868 and champignon L18 as parents and through a crossbreeding method, and the specific test flow is as follows:
separating single spore:
the mushroom parent 868 and the L18 fruiting body pileus are respectively placed in a culture dish, spores falling in the culture dish are collected after 24 hours, diluted to a proper concentration in sterile water, coated in a PDA culture medium culture dish, cultured for 15 days at 25 ℃, colonies are picked, and then the strains are identified by a mononuclear strain and preserved for later use.
② hybridization: two pairs of strains are subjected to face-to-face hybridization, and the binuclear strains with lock assembly combination are screened by a microscope to obtain 172 binuclear strains in total.
Screening the growth speed: the growth rate is measured by PDA culture medium at 25 deg.C, and hybrid strains with rapid growth and vigorous growth are selected.
Fourthly, screening anti-trichoderma: culturing on PDA culture medium in opposition to the separated pathogenic Trichoderma viride by inoculating activated hybrid strain in a 9cm culture dish with PDA culture medium 2cm away from the center at 25 deg.C for 2 days, inoculating Trichoderma cake symmetrically, culturing at 25 deg.C for 5 days, measuring the width of inhibition zone and the radius of growth of hybrid strain to Trichoderma,
the inhibition rate is (radius of control strain-radius of growth of strain to trichoderma)/radius of control strain x 100%.
A fruiting test:
time: 2016 month 8 to 2017 month 6; a place: life-prolonging in Hebei.
The conventional shiitake cultivation formula (sawdust 84%, bran 15%, gypsum 1%) was used, and the water content of the mixture was made to be 62%. The cultivation material is packed in plastic bags of 15cm × 58cm, and steam sterilized at 121 deg.C under high pressure for 4 h. After the fungus bags are cooled to 25 ℃, selected strains are inoculated for 8 months and 20 days, and are cultured for 50 days in a shading plastic greenhouse at the temperature of 20-28 ℃, and one or more times of perforation are carried out to adjust the water content. And after the culture is finished and the color is changed, ventilating in the morning and evening to control the temperature difference, and opening the bag to produce the mushrooms after the fungus sticks are primordium. And (4) screening strains with early fruiting, good fruiting type, hard fruiting quality and strong resistance from the propagated fruiting bodies.
As a result: through systematic breeding, a novel mushroom strain Jixiang 29 with early fruiting, wide application and strong disease resistance is bred. The strain belongs to a premature and wide-temperature mushroom variety, the primordium number is 15-26, the mushroom grows in 85-95 days, the fruiting temperature is 7-30 ℃, the fruiting body is medium in size, the fragrance is rich, the hardness is 1.13kg/cm2, and the fruiting tide is clear. The Jixiang 29 has the excellent characteristics of aromatic flavor, strong resistance, high yield, wide suitable temperature and the like, is suitable for cultivation in spring and summer and fruiting in summer and autumn in northern Hebei, cultivation in early autumn and fruiting in winter and spring in late autumn in southern China, and provides an excellent new variety suitable for fresh marketing and dry processing for the production of Chinese mushrooms.
In order to better illustrate the insect expelling effect of the Jixiang 29 provided in the example, experiments for repelling the oyster mushroom flies and the mushroom mosquitoes are carried out by adopting the Jixiang 29 obtained in the example 1, wherein the specific experimental procedures are as follows:
mushroom fly and mushroom mosquito culture medium: 20g of starch, 20g of corn flour and 5g of bran, adding 55ml of water, uniformly stirring, filling into a wide-mouth glass bottle, and sterilizing for later use.
Obtaining the mushroom flies: 20 mushroom flies are captured in a flat mushroom shed, put into a wide-mouth glass bottle containing a mushroom fly and mushroom mosquito culture medium, cultured for 12 days at 28 ℃, narcotized by ether after mass propagation of the mushroom flies, and transferred into a new culture medium for culture. Obtaining mushroom mosquitoes: as above.
Mushroom stick: jixiang 29, shiitake mushroom 808, shiitake mushroom 0912, shiitake mushroom L18, shiitake mushroom 868, shiitake celeriaceae 20, xiangza 9 and xiangza 17, wherein the mushroom bag is 15cm multiplied by 58cm in size.
And (3) oyster mushroom sticks: clean and no plant diseases and insect pests, and has a mushroom 2026 stick with fruiting body, and the size of the mushroom bag is 17cm × 33 cm.
Insect repelling test: preparing a 30L plastic barrel with a barrel cover provided with a small hole with the diameter of 1cm, putting the plastic barrel into a clean and closed room, putting a fungus stick into the plastic barrel, and performing 3 treatments, wherein the treatment steps are as follows: adding 1 mushroom stick into a plastic barrel; and (3) treatment 2: 1 each of the shiitake mushroom and the oyster mushroom sticks is added into a plastic barrel; and (3) treatment: 1 oyster mushroom stick is added into the plastic bucket. Each treatment was repeated 3 times, and an empty bucket Control (CK) was set, incubated overnight at 28 ℃ and the number of mushroom flies or mushroom mosquitoes in the bucket counted.
The insect-repellent effect of Jixiang 29 is shown in Table 1. As can be seen from the table, the Jixiang 29 has strong insect expelling effect, the mushroom stick can not attract mushroom flies and mushroom mosquitoes, and the oyster mushroom stick can attract 25.7 mushroom flies and 18.3 mushroom mosquitoes on average; in the treatment 2 with mushroom and oyster mushroom sticks, the Jixiang 29 has the function of repelling mushroom flies and mushroom mosquitoes, so that the oyster mushrooms are free from insect pests.
TABLE 1 Jixiang 29 indoor insect repellent test
Under the condition that different varieties of lentinus edodes and oyster mushroom sticks exist simultaneously, the insect expelling effect of the lentinus edodes sticks is shown in table 2. As can be seen from the table, the Jixiang 29 has the strongest insect-expelling effect, no mushroom flies and mushroom mosquitoes harm the oyster mushrooms, and the plastic barrels of the mushroom sticks of other mushroom varieties contain 3.7 to 7.7 mushroom flies and 4.0 to 5.7 mushroom mosquitoes. Further cultivation, the propagation of mushroom flies and mushroom mosquitoes on oyster mushrooms was observed. The Jixiang 29 is proved to be capable of well repelling mushroom flies and mushroom mosquitoes.
TABLE 2 comparison of the indoor insect-repelling effect of the mushroom sticks
Example 2
A method for preparing an insect repellent comprising the steps of:
(1) preparation of the culture Medium
PDA liquid medium (L): 200g of potato cooking juice, 20g of glucose and 1000ml of water, wherein the pH value is 7.0;
fermentation medium (L):
firstly, PDA culture medium; 200g of potato cooking juice, 20g of glucose, 1000ml of water, pH7.0,
② 200g of potato cooking juice, 20g of glucose, 2.0g of monopotassium phosphate, 1.0g of magnesium sulfate, 2mg of vitamin B1, 1000ml of water, the pH value of the culture medium system is 7.0,
③ 5g of 100 meshes peeled pear wood chip, 20g of glucose, 2.0g of monopotassium phosphate, 1.0g of magnesium sulfate, 2mg of vitamin B1, 1000ml of water and 7.0 of pH value of a culture medium system,
5g of peeled 100-mesh pear wood chips, 0.1g of guaiacol, 20g of glucose, 2.0g of monopotassium phosphate, 1.0g of magnesium sulfate, 12 mg of vitamin B, 1000ml of water and the pH value of a culture medium system being 7.0;
(2) activating Jixiang 29 shiitake test tube seeds at 25 ℃ for 7d, transferring the Jixiang 29 shiitake test tube seeds into a 500mL triangular flask containing 100mL of PDA culture medium, standing and culturing the Jixiang 29 shiitake test tube seeds at 25 ℃ for 3 days, culturing the Jixiang 29 shiitake test tube seeds at 25 ℃ for 7 days by using a shaker at 100rpm, transferring the Jixiang shiitake test tube seeds into 500mL triangular flasks containing 150mL of (first) fermentation medium, (second) fermentation medium, (third) fermentation medium and (fourth) fermentation medium according to the inoculation amount of 20 percent after mycelia grow to be thick, and performing shake culture at 100rpm for 15 days under the condition of 25 ℃ to obtain fermentation liquid of a series of different fermentation media;
(3) taking a plurality of 50ml plastic bottles with small holes with the diameter of 2mm at the upper part and the middle part, filling 20g of sodium bicarbonate to obtain a plurality of gas production bottles, respectively transferring fermentation liquor of different fermentation culture mediums to wide-mouth bottles, adding sodium chloride accounting for 7% of the mass of the fermentation liquor, sinking one gas production bottle into each wide-mouth bottle to produce gas, and taking out volatile substance insect repellents.
To better illustrate the effect of the insect repellent provided in the examples, experiments were conducted to repel mushroom flies and mushroom mosquitoes. Preparing a plastic barrel with a small hole with the diameter of 1cm on the barrel cover, putting the plastic barrel into a clean and closed room, and then releasing mushroom flies or mushroom mosquitoes in the room. The processing method comprises the following steps: the insect repellents of different fermentation media and the oyster mushroom sticks are respectively put into different plastic barrels, and an oyster mushroom stick and 0.01 percent guaiacol/gas production bottle control CK1 and an oyster mushroom stick and clear water/gas production bottle control CK2 are additionally added, each treatment is repeated for 3 times, the temperature is 28 ℃ overnight, the number of mushroom flies or mushroom mosquitoes in the barrels is counted, and the results are shown in Table 3.
TABLE 3 insect repellant test for insect repellant
As can be seen from the data in Table 3, the insect repellent provided by the embodiment has good insect repelling effect which is respectively culture medium (IV), culture medium (III) and culture medium (IV), wherein the insect repellent can completely repel mushroom flies and mushroom mosquitoes. CK1 added with 0.01% guaiacol, the numbers of mushroom fly and mushroom mosquito are respectively 20.0 per square meter and 17.0 per square meter, which is slightly lower than that of CK2 of gas producing bottle with clear water. The Jixiang 29 fermentation liquor can generate insect-repellent substances, and wood chips and guaiacol are added to promote the generation of the insect-repellent substances.
Example 3
A method for preparing an insect repellent comprising the steps of:
(1) preparation of the culture Medium
PDA liquid medium (L): 200g of potato cooking juice, 20g of glucose and 1000ml of water, wherein the pH value is 7.0;
fermentation medium (L): 5.5g of peeled 100-mesh pear wood chips, 0.13g of guaiacol, 22g of glucose, 2.5g of monopotassium phosphate, 1.2g of magnesium sulfate, 2.2mg of vitamin B1, 1000ml of water and 7.0 of pH value of a culture medium system;
(2) activating test tube seeds of Jixiang 29 shiitake mushroom at 25 ℃ for 7 days, transferring the test tube seeds into a 500mL triangular flask containing 100mL PDA culture medium, standing and culturing at 27 ℃ for 2 days, culturing at 27 ℃ for 6 days by a shaking table at 100rpm, transferring mycelia into a fermentation culture medium according to 20% of inoculation amount after the mycelia grow thick, and performing shaking table culture at 100rpm at 27 ℃ for 13 days to obtain fermentation liquor;
(3) taking 50ml of plastic bottles with small holes with the diameters of 2mm at the upper part and the middle part, filling 30g of sodium bicarbonate to obtain a gas production bottle, transferring fermentation liquor to a wide-mouth bottle, adding sodium chloride accounting for 7% of the mass of the fermentation liquor, sinking the gas production bottle into each wide-mouth bottle to generate gas, and taking out volatile substance insect repellents.
To better illustrate the efficacy of the insect repellents provided by the examples, a field insect repellent test was conducted. The fruiting shed for oyster mushroom 2026 is divided into 6 areas, each area is 60 square meters, and the areas are separated by plastic films. Wherein 12 wide-mouth bottles capable of producing Jixiang 29 insect repellents are uniformly placed in 3 areas (treated), the other 3 areas are set as blank Controls (CK), the number of the mushroom flies and the number of the mushroom mosquitoes are counted at 5 random points in each area and 4 square meters in each point in 1 day, 8 days and 15 days respectively, and the number of the mushroom flies and the number of the mushroom mosquitoes in each square meter are calculated, and the results are shown in Table 4.
TABLE 4 insect repellant field insect repellant test
The data in the table 4 show that when an area capable of producing the Jixiang 29 insect repellent jar is placed, the number of mushroom flies and mushroom mosquitoes is greatly reduced after 1 day, after 15 days, the average number of the mushroom flies and the average number of the mushroom mosquitoes are respectively 0.9 per square meter and 0.2 per square meter, and the average number of the control group mushroom flies and the average number of the control group mushroom mosquitoes are respectively 18.9 per square meter and 9.3 per square meter, so that the Jixiang 29 insect repellent provided by the embodiment of the invention has an obvious insect repelling effect, and can effectively protect edible fungi of oyster mushrooms from insect damage.
Example 4
A method for preparing an insect repellent comprising the steps of:
(1) preparation of the culture Medium
PDA liquid medium (L): 200g of potato cooking juice, 20g of glucose and 1000ml of water, wherein the pH value is 7.0;
fermentation medium (L): 4.5g of peeled pear sawdust of 100 meshes, 0.07g of guaiacol, 18g of glucose, 1.5g of monopotassium phosphate, 0.8g of magnesium sulfate, 1.8mg of vitamin B1, 1000ml of water and 7.0 of pH value of a culture medium system;
(2) activating test tube seeds of Jixiang 29 shiitake mushroom at 25 ℃ for 7 days, transferring the test tube seeds into a 500mL triangular flask containing 100mL PDA culture medium, standing and culturing at 23 ℃ for 4 days, culturing at 23 ℃ for 8 days by a shaking table at 100rpm, transferring mycelia into a fermentation culture medium according to 20% of inoculation amount after the mycelia grow thick, and performing shaking table culture at 100rpm for 17 days at 23 ℃ to obtain fermentation liquor;
(3) putting 1000mL fermentation liquor into a 5L suction bottle, introducing an inert gas source into the fermentation liquor through a sand core filter plate to generate bubbles, connecting the suction bottle to a vacuum pump to continuously pump air for 2h, pumping out volatile substances under the action of the bubbles and the vacuum, adsorbing and dehumidifying through a silica gel column and anhydrous copper sulfate, passing through a liquid nitrogen tank provided with a U-shaped stainless steel tube, condensing the volatile substances in the U-shaped tube due to the low-temperature action of the liquid nitrogen when the volatile substances meet the condensation in the U-shaped tube, taking out the condensate (liquid insect repellent) in the U-shaped tube, putting the condensate into a 5mL small glass bottle, wherein the content of the condensate in the fermentation liquor is 23.5mg/L, and putting the condensate into a-45 ℃ freezer for cold storage for later use
Example 5
A method for preparing an insect repellent comprising the steps of:
(1) preparation of the culture Medium
PDA liquid medium (L): 200g of potato cooking juice, 20g of glucose and 1000ml of water, wherein the pH value is 7.0;
fermentation medium (L): 4.5g of peeled pear sawdust of 100 meshes, 0.07g of guaiacol, 18g of glucose, 1.5g of monopotassium phosphate, 0.8g of magnesium sulfate, 1.8mg of vitamin B1, 1000ml of water and 7.0 of pH value of a culture medium system;
(2) activating test tube seeds of Jixiang 29 shiitake mushroom at 25 ℃ for 7 days, transferring the test tube seeds into a 500mL triangular flask containing 100mL PDA culture medium, standing and culturing at 23 ℃ for 4 days, culturing at 23 ℃ for 8 days by a shaking table at 100rpm, transferring mycelia into a fermentation culture medium according to 20% of inoculation amount after the mycelia grow thick, and performing shaking table culture at 100rpm for 17 days at 23 ℃ to obtain fermentation liquor;
(3) putting 1000mL fermentation liquor into a 5L suction flask, adding 50g of sodium bicarbonate, stirring at 80rpm by using a magnetic stirrer, continuously pumping air for 2h by connecting a vacuum pump to a bottle mouth, pumping out volatile substances under the stirring and vacuumizing effects, adsorbing and dehumidifying by a silica gel column and anhydrous copper sulfate, passing through a liquid nitrogen tank provided with a U-shaped stainless steel tube, condensing the volatile substances in the U-shaped tube due to the low temperature effect of the liquid nitrogen when the volatile substances meet the condensation in the U-shaped tube, taking out the condensate (liquid insect repellent) in the U-shaped tube, putting the condensate into a 5mL small glass bottle, repeating for 3 times, wherein the content of the condensate in the fermentation liquor is 22.3mg/L, 23.5mg/L and 26.7mg/L respectively, putting the condensate into a freezer at the temperature of-45 ℃ for cold storage, and putting the residual liquid after extraction into the freezer at the temperature of-45 ℃ for cold storage.
To better illustrate the characteristics of the liquid-like insect repellent provided in the examples of the present invention, the insect repellent obtained in example 5 was subjected to an insect repellent test. Preparing a 20L plastic barrel with a small hole with the diameter of 1cm on the top, putting 20 mushroom flies which are lost by diethyl ether, putting a small glass bottle which is recovered to the room temperature of 25 ℃ and contains coagulates into the plastic barrel, opening the cover, setting a control group of extraction residual liquid, fermentation liquid and clear water, counting the number of the mushroom flies after 8 hours, and obtaining the results shown in Table 5.
Table 5 volatile substance condensation insect repellent test
The data in table 5 show that the residual liquid after the fermentation broth is subjected to the extraction of volatile substances has no significant difference in insect repelling effect from the clear water control, and the volatile substance condensate and the fermentation broth have significant insect repelling effect. The volatile insect repellent obtained by the invention has a remarkable insect repelling effect.
According to the data, the obtained insect repellent has no toxic or side effect, no irritation, safety and high efficiency, can effectively prevent and control mushroom flies and mushroom mosquitoes, protects oyster mushrooms from insect pests, reduces the use of oyster mushroom insecticides, and ensures food safety.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents or improvements made within the spirit and principle of the present invention should be included in the scope of the present invention.
Claims (8)
1. The application of the mushroom strain in insect pest repelling is characterized in that: the mushroom strain is cultivated with mushroom or volatile substances produced by the mushroom to expel insect pests, and the mushroom strain (Lentinus edodes) has a preservation number of: CGMCC No. 14557.
2. Use of a strain of lentinus edodes according to claim 1 for combating insect pests, characterized in that: the insect pest is agricultural insect pest.
3. Use of a strain of lentinus edodes according to claim 1 for combating insect pests, characterized in that: the mushroom strains are fermented and cultured to obtain fermentation liquor, bubbles are generated in the fermentation liquor by adopting a physical or chemical method, and the volatile substances are taken out.
4. Use of a strain of lentinus edodes as claimed in claim 3 for combating insect pests, characterized in that: the method for fermentation culture of the mushroom strains comprises the following steps: activating Lentinus Edodes strain, transferring into PDA culture medium, standing for 2-4 days, shake culturing for 6-8 days, transferring into fermentation culture medium, and shake culturing for 13-17 days to obtain fermentation broth.
5. Use of a strain of lentinus edodes according to claim 4 for combating insect pests, characterized in that: the temperature of the static culture and the shaking culture is 23-27 ℃.
6. The use of the Lentinus edodes strain of claim 4 for repelling insect pests, wherein the fermentation medium comprises the following components in parts by weight: 180 and 220 parts of potato cooking juice; 17-23 parts of glucose; 1.5-2.5 parts of monopotassium phosphate; 0.8-1.2 parts of magnesium sulfate; 0.0018-0.0022 parts of vitamin B1; 800 portions of water, and the pH value of the culture medium system is 7.0.
7. The use of the Lentinus edodes strain of claim 4 for repelling insect pests, wherein the fermentation medium comprises the following components in parts by weight: 4.5-5.5 parts of pear wood chips; 18-22 parts of glucose; 1.5-2.5 parts of monopotassium phosphate; 0.8-1.2 parts of magnesium sulfate; 0.0018-0.0022 parts of vitamin B1; 800 portions of water, and the pH value of the culture medium system is 7.0.
8. The use of a shiitake mushroom strain according to claim 7 for repelling pests, wherein the fermentation medium comprises the following components in parts by mass: 4.5-5.5 parts of pear wood chips; 0.01-0.13 parts of guaiacol; 17-23 parts of glucose; 1.5-2.5 parts of monopotassium phosphate; 0.8-1.2 parts of magnesium sulfate; 0.0018-0.0022 parts of vitamin B1; 800 portions of water, and the pH value of the culture medium system is 7.0.
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