CN110999721A - Oyster mushroom compost taking grape seed residues as raw materials and cultivation method - Google Patents
Oyster mushroom compost taking grape seed residues as raw materials and cultivation method Download PDFInfo
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- CN110999721A CN110999721A CN201911411343.6A CN201911411343A CN110999721A CN 110999721 A CN110999721 A CN 110999721A CN 201911411343 A CN201911411343 A CN 201911411343A CN 110999721 A CN110999721 A CN 110999721A
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G18/00—Cultivation of mushrooms
- A01G18/20—Culture media, e.g. compost
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G18/00—Cultivation of mushrooms
Abstract
The invention relates to the technical field of edible fungus cultivation, and particularly discloses an oyster mushroom culture material taking grape seed residues as a raw material and a cultivation method, wherein the oyster mushroom culture material taking the grape seed residues as the raw material comprises the following components in parts by mass: 10-40 parts of grape seed residues, 40-70 parts of wood chips, 18 parts of wheat bran, 1 part of lime and 1 part of gypsum. The oyster mushroom cultivating process includes setting grape seed residue inside container, adding water to soak grape seed and pre-wetting for 24 hr; pre-wetting the sawdust for more than 2 hours in advance by the same method; mixing the soaked grape seeds and wood chips fully and adding bran, gypsum and lime; adding water and stirring uniformly to prepare oyster mushroom compost; filling the uniformly stirred culture materials into a container, pressing while filling to ensure that the tightness of the culture materials is proper, then sealing the container, and sterilizing at high temperature and high pressure; inoculating oyster mushroom strains; and (5) spawn running management. The invention has the advantages that: the raw materials are easy to obtain, the waste is utilized, the hypha grows well, and the implementation and the popularization are convenient.
Description
Technical Field
The invention relates to the technical field of edible mushroom cultivation, in particular to an oyster mushroom compost taking grape seed residues as raw materials and a cultivation method.
Background
Grape seed is rich in bioactive substances such as vitamins, minerals, amino acids and polyphenols, and has health promoting and skin caring effects. The grape seed extract contains polyphenols such as procyanidin, catechin, epicatechin, etc., and has effects of resisting oxidation, scavenging free radicals, preventing active oxygen from damaging skin cells of human body, protecting cardiovascular and cerebrovascular system, and resisting aging. Therefore, the grape seed extract is commonly used in the health care product industry and the beauty industry, such as the preparation of health care capsules, facial masks, skin care products and the like. Taking the company Liangping Chun Biotechnology Limited as an example, one year has thousands of tons of residues; for the grape seed extraction industry, nearly ten thousand tons of residues are to be treated in China; the grape seed residue produced in the brewing of red wine is more than tens of thousands of tons. If the grape seed residues are discarded as leftover materials, the utilization rate is low, potential resource waste exists, and the pressure is caused to the environment.
Pleurotus ostreatus (the scientific name of Pleurotus ostreatus) is an edible fungus variety popular with consumers in various countries, has smooth taste and delicious taste, is high in protein, fiber and fat, and is a healthy and nutritional vegetable. The oyster mushroom has strong capability of degrading lignin and cellulose, can widely utilize organic and inorganic nitrogen sources and organic carbon sources, but cannot directly utilize the inorganic carbon sources. The oyster mushroom is used as a wood-rotting fungus, is traditionally cultivated, mainly utilizes byproducts in agriculture and forestry production, such as cottonseed hulls, straws, sawdust and the like, has wide sources of cultivation raw materials, strong anti-infectious bacteria capability and difficult pollution, and has the characteristics of short cultivation period and high yield.
Grape seeds are used as an important raw material of health-care and beauty-care products, residues obtained after polyphenol extraction still have certain organic carbon, organic nitrogen and fiber components, particles have certain hardness, and gaps capable of being ventilated are formed after accumulation. The oyster mushroom is cultivated by taking the oyster mushroom as a raw material, healthy and delicious agricultural products are obtained, industrial waste is utilized in a resource mode, the cultivated mushroom dregs can be returned to the field or used as fertilizer in flower gardening, the structural chain of industrial and agricultural production and the circulation chain of biomass energy are prolonged, the cost pressure brought to the edible mushroom industry due to the rising price of raw materials such as cottonseed hulls in recent years is reduced, and the organic combination of economic benefit, social benefit and ecological benefit is achieved.
Disclosure of Invention
The invention aims to provide an oyster mushroom culture material taking grape seed residues as raw materials and a cultivation method, and aims to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme:
an oyster mushroom culture material taking grape seed residues as raw materials comprises the following components in parts by mass: 10-40 parts of grape seed residues, 40-70 parts of wood chips, 18 parts of wheat bran, 1 part of lime and 1 part of gypsum.
A method for cultivating oyster mushroom by using grape seed residues as raw materials comprises the following steps: placing the grape seed residue in a container, adding water, soaking the grape seed residue in the water, and pre-wetting for 24 hours; pre-wetting the sawdust for more than 2 hours in advance by the same method; mixing the soaked grape seeds and wood chips fully and adding bran, gypsum and lime; adding water and stirring uniformly to prepare oyster mushroom compost; and slight water discharge is preferably caused by finger belly squeezing.
And (3) filling the uniformly stirred culture materials into a container, pressing while filling to ensure that the tightness of the culture materials is proper, then sealing the container, and sterilizing at high temperature and high pressure.
After the culture material is completely cooled, inoculating oyster mushroom strains to the oyster mushroom culture material. After hyphae are colonized, the hyphae enter into spawn running management, and the spawn running temperature is controlled at 25 ℃.
For oyster mushroom, hyphae can grow over the container after 20-30 days of fungus growth management.
After the bag is full of mycelium, continuously culturing for 4-5 days, and when the culture material in the container has yellow pigment secretion, increasing illumination, increasing air humidity, simultaneously reducing temperature, enhancing ventilation and promoting primordium formation.
Keeping humidity of the mushroom house along with the gradual growth of the primordium, culturing sporocarp to develop and mature, and harvesting.
As a further scheme of the invention: the oyster mushroom compost comprises the following components in parts by mass: grape seed residue 20, wood dust 60, wheat bran 18, lime 1 and gypsum 1.
As a further scheme of the invention: the sterilization was performed at 121 ℃ for 2 hours.
As a further scheme of the invention: the inoculation is carried out on a super clean bench with ultraviolet sterilization for 30 min.
As a further scheme of the invention: the spawn running is carried out at the temperature of 25 ℃.
As a further scheme of the invention: fruiting is carried out under the conditions that the temperature is 20 ℃ and the humidity is 90 percent.
Compared with the prior art, the invention has the beneficial effects that: the invention aims to utilize the grape seed residue, which is a waste in the manufacturing industry of health-care and beauty-care raw materials, as a resource, match with other agricultural and forestry byproducts, and obtain high-quality vegetables, namely oyster mushrooms with high consumer acceptance through cultivation, so that waste is changed into valuable, the utilization and regeneration of resources are realized, and the sustainable development of the society is served. The adopted formula has reasonable nutrition composition, meets the nutrition requirement of the growth of the oyster mushroom, and successfully obtains the oyster mushroom fruiting body through cultivation and fruiting experiments.
Detailed Description
In order to more clearly understand the technical features, objects and effects of the present invention, the present invention will now be described with reference to examples.
Example 1
(1) Preparing a plastic bag: the high-temperature and high-pressure resistant polyethylene plastic bag is usually adopted as the oyster mushroom cultivation bag, and the specification is 40-50cm in length, 20-30cm in width and 0.015-0.030mm in thickness.
(2) Preparing oyster mushroom compost: the composition of the oyster mushroom compost (in parts by mass) is as follows: weighing and proportioning 10 grape seed residues, 70 sawdust, 18 wheat bran, 1 lime and 1 gypsum, and adding proper auxiliary materials, wherein the auxiliary materials comprise nitrogen and materials with the functions of moisture absorption and pH value adjustment;
placing the grape seed residue in a container, adding water, soaking grape seeds, and pre-wetting for 24 hours; pre-wetting the sawdust for more than 2 hours in advance by the same method; mixing the soaked grape seeds and wood chips fully, and adding bran, gypsum and lime; adding water and stirring uniformly to prepare the oyster mushroom compost, preferably squeezing the oyster mushroom compost by finger pulp to slightly discharge water.
(3) Bagging and sterilizing: and (3) putting the uniformly stirred culture materials into a plastic bag, pressing while filling to ensure that the culture materials are proper in tightness, then sleeving a plastic neck ring, and externally covering a plastic cover for sealing. After the material bags are packed, the materials are sterilized at high temperature and high pressure for 2 hours at the temperature of 121 ℃.
(4) Inoculation: after the material bag is completely cooled, oyster mushroom strains are inoculated in the super clean bench.
(5) Hypha culture: after hyphae are colonized, the hyphae enter into spawn running management, and the spawn running temperature is controlled at 25 ℃. For oyster mushroom, hypha can grow over a plastic bag after 20-30 days of fungus growth management.
(6) And (3) fruiting management: culturing for 4-5 days after the mycelium is full of bag, increasing illumination and air humidity (to 90%) when yellow pigment is secreted at the material surface of the bag, and simultaneously reducing temperature (20 deg.C), enhancing ventilation, and promoting primordium formation. Keeping humidity of the mushroom house as the primordium grows up, and harvesting after fruiting bodies mature after about 10 days. Weighing the fruiting body obtained by each cultivation formula, and calculating the biological conversion rate according to the weight of the culture material to obtain the most suitable oyster mushroom cultivation formula composition taking grape seed residues as raw materials.
Example 2
(1) Preparing a plastic bag: the high-temperature and high-pressure resistant polyethylene plastic bag is usually adopted as the oyster mushroom cultivation bag, and the specification is 40-50cm in length, 20-30cm in width and 0.015-0.030mm in thickness.
(2) Preparing oyster mushroom compost: the composition of the oyster mushroom compost (in parts by mass) is as follows: weighing and proportioning 20 parts of grape seed residues, 60 parts of sawdust, 18 parts of wheat bran, 1 parts of lime and 1 parts of gypsum, and adding proper auxiliary materials, wherein the auxiliary materials comprise nitrogen and materials with the functions of moisture absorption and pH value adjustment;
placing the grape seed residue in a container, adding water, soaking grape seeds, and pre-wetting for 24 hours; pre-wetting the sawdust for more than 2 hours in advance by the same method; mixing the soaked grape seeds and wood chips fully, and adding bran, gypsum and lime; adding water and stirring uniformly to prepare the oyster mushroom compost, preferably squeezing the oyster mushroom compost by finger pulp to slightly discharge water.
(3) Bagging and sterilizing: and (3) putting the uniformly stirred culture materials into a plastic bag, pressing while filling to ensure that the culture materials are proper in tightness, then sleeving a plastic neck ring, and externally covering a plastic cover for sealing. After the material bags are packed, the materials are sterilized at high temperature and high pressure for 2 hours at the temperature of 121 ℃.
(4) Inoculation: after the material bag is completely cooled, oyster mushroom strains are inoculated in the super clean bench.
(5) Hypha culture: after hyphae are colonized, the hyphae enter into spawn running management, and the spawn running temperature is controlled at 25 ℃. For oyster mushroom, hypha can grow over a plastic bag after 20-30 days of fungus growth management.
(6) And (3) fruiting management: culturing for 4-5 days after the mycelium is full of bag, increasing illumination and air humidity (to 90%) when yellow pigment is secreted at the material surface of the bag, and simultaneously reducing temperature (20 deg.C), enhancing ventilation, and promoting primordium formation. Keeping humidity of the mushroom house as the primordium grows up, and harvesting after fruiting bodies mature after about 10 days. Weighing the fruiting body obtained by each cultivation formula, and calculating the biological conversion rate according to the weight of the culture material to obtain the most suitable oyster mushroom cultivation formula composition taking grape seed residues as raw materials.
Example 3
(1) Preparing a plastic bag: the high-temperature and high-pressure resistant polyethylene plastic bag is usually adopted as the oyster mushroom cultivation bag, and the specification is 40-50cm in length, 20-30cm in width and 0.015-0.030mm in thickness.
(2) Preparing oyster mushroom compost: the composition of the oyster mushroom compost (in parts by mass) is as follows: weighing and proportioning the grape seed residue 40, the wood chips 40, the wheat bran 18, the lime 1 and the gypsum 1, and adding proper auxiliary materials, wherein the auxiliary materials comprise nitrogen and materials with the functions of moisture absorption and pH value adjustment;
placing the grape seed residue in a container, adding water, soaking grape seeds, and pre-wetting for 24 hours; pre-wetting the sawdust for more than 2 hours in advance by the same method; mixing the soaked grape seeds and wood chips fully, and adding bran, gypsum and lime; adding water and stirring uniformly to prepare the oyster mushroom compost, preferably squeezing the oyster mushroom compost by finger pulp to slightly discharge water.
(3) Bagging and sterilizing: and (3) putting the uniformly stirred culture materials into a plastic bag, pressing while filling to ensure that the culture materials are proper in tightness, then sleeving a plastic neck ring, and externally covering a plastic cover for sealing. After the material bags are packed, the materials are sterilized at high temperature and high pressure for 2 hours at the temperature of 121 ℃.
(4) Inoculation: after the material bag is completely cooled, oyster mushroom strains are inoculated in the super clean bench.
(5) Hypha culture: after hyphae are colonized, the hyphae enter into spawn running management, and the spawn running temperature is controlled at 25 ℃. For oyster mushroom, hypha can grow over a plastic bag after 20-30 days of fungus growth management.
(6) And (3) fruiting management: culturing for 4-5 days after the mycelium is full of bag, increasing illumination and air humidity (to 90%) when yellow pigment is secreted at the material surface of the bag, and simultaneously reducing temperature (20 deg.C), enhancing ventilation, and promoting primordium formation. Keeping humidity of the mushroom house as the primordium grows up, and harvesting after fruiting bodies mature after about 10 days. Weighing the fruiting body obtained by each cultivation formula, and calculating the biological conversion rate according to the weight of the culture material to obtain the most suitable oyster mushroom cultivation formula composition taking grape seed residues as raw materials.
Example 4
(1) Preparing a plastic bag: the high-temperature and high-pressure resistant polyethylene plastic bag is usually adopted as the oyster mushroom cultivation bag, and the specification is 40-50cm in length, 20-30cm in width and 0.015-0.030mm in thickness.
(2) Preparing oyster mushroom compost: the composition of the oyster mushroom compost (in parts by mass) is as follows: weighing and proportioning 60 grape seed residues, 20 sawdust, 18 wheat bran, 1 lime and 1 gypsum, and adding proper auxiliary materials, wherein the auxiliary materials comprise nitrogen and materials with the functions of moisture absorption and pH value adjustment;
placing the grape seed residue in a container, adding water, soaking grape seeds, and pre-wetting for 24 hours; pre-wetting the sawdust for more than 2 hours in advance by the same method; mixing the soaked grape seeds and wood chips fully, and adding bran, gypsum and lime; adding water and stirring uniformly to prepare the oyster mushroom compost, preferably squeezing the oyster mushroom compost by finger pulp to slightly discharge water.
(3) Bagging and sterilizing: and (3) putting the uniformly stirred culture materials into a plastic bag, pressing while filling to ensure that the culture materials are proper in tightness, then sleeving a plastic neck ring, and externally covering a plastic cover for sealing. After the material bags are packed, the materials are sterilized at high temperature and high pressure for 2 hours at the temperature of 121 ℃.
(4) Inoculation: after the material bag is completely cooled, oyster mushroom strains are inoculated in the super clean bench.
(5) Hypha culture: after hyphae are colonized, the hyphae enter into spawn running management, and the spawn running temperature is controlled at 25 ℃. For oyster mushroom, hypha can grow over a plastic bag after 20-30 days of fungus growth management.
(6) And (3) fruiting management: culturing for 4-5 days after the mycelium is full of bag, increasing illumination and air humidity (to 90%) when yellow pigment is secreted at the material surface of the bag, and simultaneously reducing temperature (20 deg.C), enhancing ventilation, and promoting primordium formation. Keeping humidity of the mushroom house as the primordium grows up, and harvesting after fruiting bodies mature after about 10 days. Weighing the fruiting body obtained by each cultivation formula, and calculating the biological conversion rate according to the weight of the culture material to obtain the most suitable oyster mushroom cultivation formula composition taking grape seed residues as raw materials.
Example 5
(1) Preparing a plastic bag: the high-temperature and high-pressure resistant polyethylene plastic bag is usually adopted as the oyster mushroom cultivation bag, and the specification is 40-50cm in length, 20-30cm in width and 0.015-0.030mm in thickness.
(2) Preparing oyster mushroom compost: the composition of the oyster mushroom compost (in parts by mass) is as follows: weighing and proportioning 80 parts of grape seed residues, 18 parts of wheat bran, 1 parts of lime and 1 parts of gypsum, and adding proper auxiliary materials, wherein the auxiliary materials comprise nitrogen and materials with the functions of moisture absorption and pH value adjustment;
placing the grape seed residue in a container, adding water, soaking grape seeds, and pre-wetting for 24 hours; pre-wetting the sawdust for more than 2 hours in advance by the same method; mixing the soaked grape seeds and wood chips fully, and adding bran, gypsum and lime; adding water and stirring uniformly to prepare the oyster mushroom compost, preferably squeezing the oyster mushroom compost by finger pulp to slightly discharge water.
(3) Bagging and sterilizing: and (3) putting the uniformly stirred culture materials into a plastic bag, pressing while filling to ensure that the culture materials are proper in tightness, then sleeving a plastic neck ring, and externally covering a plastic cover for sealing. After the material bags are packed, the materials are sterilized at high temperature and high pressure for 2 hours at the temperature of 121 ℃.
(4) Inoculation: after the material bag is completely cooled, oyster mushroom strains are inoculated in the super clean bench.
(5) Hypha culture: after hyphae are colonized, the hyphae enter into spawn running management, and the spawn running temperature is controlled at 25 ℃. For oyster mushroom, hypha can grow over a plastic bag after 20-30 days of fungus growth management.
(6) And (3) fruiting management: culturing for 4-5 days after the mycelium is full of bag, increasing illumination and air humidity (to 90%) when yellow pigment is secreted at the material surface of the bag, and simultaneously reducing temperature (20 deg.C), enhancing ventilation, and promoting primordium formation. Keeping humidity of the mushroom house as the primordium grows up, and harvesting after fruiting bodies mature after about 10 days. Weighing the fruiting body obtained by each cultivation formula, and calculating the biological conversion rate according to the weight of the culture material to obtain the most suitable oyster mushroom cultivation formula composition taking grape seed residues as raw materials.
Example 6
(1) Preparing a plastic bag: the high-temperature and high-pressure resistant polyethylene plastic bag is usually adopted as the oyster mushroom cultivation bag, and the specification is 40-50cm in length, 20-30cm in width and 0.015-0.030mm in thickness.
(2) Preparing oyster mushroom compost: the composition of the oyster mushroom compost (in parts by mass) is as follows: weighing grape seed residue 98, lime 1 and gypsum 1, adding proper auxiliary materials, wherein the auxiliary materials comprise nitrogen and materials with the functions of moisture absorption and pH value adjustment;
placing the grape seed residue in a container, adding water, soaking grape seeds, and pre-wetting for 24 hours; pre-wetting the sawdust for more than 2 hours in advance by the same method; mixing the soaked grape seeds and wood chips fully, and adding bran, gypsum and lime; adding water and stirring uniformly to prepare the oyster mushroom compost, preferably squeezing the oyster mushroom compost by finger pulp to slightly discharge water.
(3) Bagging and sterilizing: and (3) putting the uniformly stirred culture materials into a plastic bag, pressing while filling to ensure that the culture materials are proper in tightness, then sleeving a plastic neck ring, and externally covering a plastic cover for sealing. After the material bags are packed, the materials are sterilized at high temperature and high pressure for 2 hours at the temperature of 121 ℃.
(4) Inoculation: after the material bag is completely cooled, oyster mushroom strains are inoculated in the super clean bench.
(5) Hypha culture: after hyphae are colonized, the hyphae enter into spawn running management, and the spawn running temperature is controlled at 25 ℃. For oyster mushroom, hypha can grow over a plastic bag after 20-30 days of fungus growth management.
(6) And (3) fruiting management: culturing for 4-5 days after the mycelium is full of bag, increasing illumination and air humidity (to 90%) when yellow pigment is secreted at the material surface of the bag, and simultaneously reducing temperature (20 deg.C), enhancing ventilation, and promoting primordium formation. Keeping humidity of the mushroom house as the primordium grows up, and harvesting after fruiting bodies mature after about 10 days. Weighing the fruiting body obtained by each cultivation formula, and calculating the biological conversion rate according to the weight of the culture material to obtain the most suitable oyster mushroom cultivation formula composition taking grape seed residues as raw materials.
Results
Counting the results of the cultivation experiment: in which examples 1, 2, 3 are compared with oyster mushrooms grown using the prior art, the comparison results are as follows:
from the above table, it can be seen that the prior art has great advantages over the prior art in terms of the total yield, the conversion rate and the growth time, whether from the first tide, the second tide and the total yields (g/bag) of the first tide and the second tide, or the biological conversion rate of the first tide, the biological conversion rate of the second tide and the total biological conversion rate of the first tide and the second tide, and the bag filling time of hyphae. In example 2, the yield and the bio-makeup ratio were improved as compared with examples 1 and 3, and thus the conditions of example 2 were optimized.
The method has the advantages of high hypha growth speed, high yield and short growth period. Example 2 was optimized in combination with biological conversion and bag yield.
The above examples are only illustrative of the preferred embodiments of the present invention, and the description is specific and detailed, but not to be construed as limiting the scope of the invention. It should be noted that, for those skilled in the art, many variations, modifications and substitutions can be made without departing from the spirit of the invention, which falls within the scope of the invention. Therefore, the protection scope of the present patent shall be subject to the appended claims.
Claims (7)
1. An oyster mushroom culture material taking grape seed residues as raw materials comprises the following components in parts by mass: 10-40 parts of grape seed residues, 40-70 parts of wood chips, 18 parts of wheat bran, 1 part of lime and 1 part of gypsum.
2. An oyster mushroom culture material prepared from grape seed residues as a raw material according to claim 1, wherein the oyster mushroom culture material comprises the following components in parts by mass: 20 parts of grape seed residues, 60 parts of wood chips, 18 parts of wheat bran, 1 part of lime and 1 part of gypsum.
3. The method for cultivating oyster mushroom using grape seed residues as raw materials according to claim 1 or 2, wherein: placing the grape seed residue in a container, adding water, soaking grape seeds, and pre-wetting for 24 hours; pre-wetting the sawdust for more than 2 hours in advance by the same method; mixing the soaked grape seeds and wood chips fully and adding bran, gypsum and lime; adding water, stirring to obtain Pleurotus Ostreatus culture material, and squeezing to obtain water;
filling the uniformly stirred culture materials into a container, pressing while filling to ensure that the tightness of the culture materials is proper, then sealing the container, and sterilizing at high temperature and high pressure;
inoculating oyster mushroom strains to the oyster mushroom compost after the compost is completely cooled;
after hyphae colonize, entering spawn running management; until the container is full of hypha;
continuously culturing after the container is full of mycelia, and increasing illumination, increasing air humidity, reducing temperature, enhancing ventilation and promoting primordium formation when yellow pigment is secreted in the culture material in the container;
keeping humidity of the mushroom house, culturing sporocarp to mature, and harvesting.
4. The method for cultivating oyster mushroom using grape seed residues as raw materials according to claim 3, wherein the method comprises the following steps: the sterilization was performed at 121 ℃ for 2 hours.
5. The method for cultivating oyster mushroom using grape seed residues as raw materials according to claim 3, wherein the method comprises the following steps: the inoculation is carried out on a super clean bench with ultraviolet sterilization for 30 min.
6. The method for cultivating oyster mushroom using grape seed residues as raw materials according to claim 3, wherein the method comprises the following steps: the spawn running is carried out at the temperature of 25 ℃.
7. The method for cultivating oyster mushroom using grape seed residues as raw materials according to claim 3, wherein the method comprises the following steps: fruiting was carried out at 20 deg.C and 90% humidity.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111788993A (en) * | 2020-08-18 | 2020-10-20 | 湖南和平生物科技有限公司 | Oyster mushroom cultivation method |
| CN112913577A (en) * | 2021-03-01 | 2021-06-08 | 新疆农业大学 | Mushroom culture medium mainly containing grape seed ultrafine powder and preparation method thereof |
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2019
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111788993A (en) * | 2020-08-18 | 2020-10-20 | 湖南和平生物科技有限公司 | Oyster mushroom cultivation method |
| CN112913577A (en) * | 2021-03-01 | 2021-06-08 | 新疆农业大学 | Mushroom culture medium mainly containing grape seed ultrafine powder and preparation method thereof |
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Application publication date: 20200414 |