CN113079945B - Palm-shaped rose ear and fruity mushroom and cultivation method thereof - Google Patents
Palm-shaped rose ear and fruity mushroom and cultivation method thereof Download PDFInfo
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- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
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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
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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
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Abstract
The invention belongs to the technical field of microorganisms, and particularly relates to palmate rose fungus and fruity mushroom and a cultivation method thereof, wherein the palmate rose fungus is preserved in the China general microbiological culture Collection center with the preservation number of CGMCC No. 21941. The fruity mushroom cultivation method comprises the following steps: 1) and (3) culturing the test tube mother seeds: sterilizing the test tube containing mother culture medium, inoculating palm-shaped ear tissue block under aseptic condition, and culturing at 20-22 deg.C for 20-25 days to obtain mother test tube seed; 2) expanding culture strains: performing expanded culture on the test tube mother strain obtained in the step 1) to obtain an expanded culture strain; 3) fruiting and culturing: bag cultivation or bottle cultivation step 2) expanded culture of strains, and fruiting to obtain the finished product. The fruity mushroom obtained by the invention has high nutrient content, short cultivation time and biological conversion rate of over 70 percent, and can be widely applied to industrial production.
Description
Technical Field
The invention belongs to the technical field of microorganisms, and particularly relates to palmate rose ear and fruity mushroom and a cultivation method thereof.
Background
The palm-shaped rose ear (mushroom powder with a net cover), the umbrella-shaped cap with the inward curled edge of the mushroom body and the mushroom handle with the continuous growth are mainly characterized by being edible, delicious in taste, crisp, sweet and tender in mushroom handle, rich in mushroom cover colloid, high in polysaccharide content, capable of naturally secreting golden yellow sticky water beads in the early growth stage of the mushroom handle part, gradually reddish orange and deep red in color, capable of giving out a special fruity flavor when the mushroom cover part grows, capable of being smelled by normal smell, sweet after being cooked and eaten after being scalded, suitable for cooking soup, plain frying, stewing meat, and being capable of making tea by fresh mushrooms, boiling tea and drinking, pink or deep red in soup and special in flavor. However, the palm-shaped rose ears have few varieties, are not planted industrially and are not sold in the market at present, and the market is blank.
Tulipoul et al disclose a domesticated cultivation study of Pink mushrooms (Chinese edible fungi 2008, 2 (5): 16-18), wherein Pink mushrooms are rare fungi distributed in Changbai mountain. The biological characteristics and artificial cultivation conditions of the stropharia rugoso-annulata mycelia were studied. The result shows that the optimal temperature for the growth of the dictyosphae hypha is 20 ℃, the optimal pH is 6, the optimal carbon source is glucose, the optimal nitrogen source is peptone, and the optimal culture material water content is 55%; the Agrocybe aegerita can grow and produce fruiting bodies in a culture medium which takes cottonseed hulls, hard mixed art crumbs or a mixture of the cottonseed hulls and the hard mixed art crumbs as main materials. However, the paper, the agrocybe aegerita, is only artificially cultured in laboratory experiments, and the yield is very low, so that the agrocybe aegerita cannot be commercially produced.
Disclosure of Invention
To overcome the above-mentioned drawbacks, the present invention provides a palm-shaped rose earRhodotus palmatus) Fruity mushroom and its cultivating process.
In order to achieve the purpose, the invention adopts the following technical scheme:
palm-shaped rose earRhodotus palmatusThe biological preservative is preserved in China general microbiological culture Collection center (CGMCC), the preservation number is CGMCC number 21941, and the preservation date is 2021, 4 months and 2 days.
A fruity mushroom cultivated from the palm-shaped rose ear is provided.
The cultivation method of the fruity mushrooms comprises the following steps:
1) and (3) culturing the test tube mother seeds: sterilizing the test tube containing mother culture medium, inoculating palm-shaped ear tissue block under aseptic condition, and culturing at 20-22 deg.C for 20-25 days to obtain mother test tube seed;
2) expanding culture strains: performing expanded culture on the test tube mother strain obtained in the step 1) to obtain an expanded culture strain; the expanded culture strain comprises solid strain expanded culture or liquid strain expanded culture;
3) fruiting and culturing: bag cultivation or bottle cultivation step 2) expanded culture of strains, and fruiting to obtain the finished product.
Preferably, the mother culture medium of step 1) is prepared as follows: washing, peeling and cutting 220g of 200-fold potato into thin slices, adding 1000mL of water, boiling for 20-25min, filtering with gauze, taking the filtrate, supplementing the water to 1000mL, adding 20-22g of agar powder, 0.5-1g of magnesium sulfate, 0.8-1.5g of monopotassium phosphate, 2.5-3g of peptone, 20-25g of glucose and 0.5-1.0g of vitamin B1 powder, heating again until the agar powder is fully melted, loading into a test tube, and loading into a silica gel plug or a cotton ball.
Preferably, the solid strain amplification culture in step 2) comprises the following steps:
(1) stock culture: filling a sorghum solid culture medium into a glass container or a high-temperature resistant plastic container, sterilizing, inoculating the test tube mother seeds in the step 1) under an aseptic condition, and culturing for 35-40 days at 20-22 ℃ to obtain stock seeds;
(2) cultivating cultivars: and (3) filling a culture medium of the cultivar into a glass container or a high-temperature resistant plastic container, sterilizing, inoculating the stock seeds obtained in the step (1) under an aseptic condition, and culturing for 35-40 days at 20-22 ℃ to obtain the cultivar, namely the expanded cultured strain.
Preferably, the preparation method of the sorghum solid medium in the step (1) comprises the following steps: adding lime into water at 100 deg.C to adjust pH to 8-8.5, adding jowar, submerging the top surface of jowar with water for 5-10cm, decocting for 15-25min until there is no white center in the center of jowar, taking out jowar, air drying until there is no water vapor on the surface of jowar, adding light calcium carbonate 0.5-1.5% of dry weight of jowar, stirring, placing into container, and sealing with sterile gas-permeable membrane.
Preferably, the method for preparing the culture medium of the cultivar in the step (2) comprises the following steps: by weight percentage, wood chips or sawdust 35-45%, cottonseed hull 15-25%, foamed sorghum 20-30%, wheat bran 10-18%, light calcium carbonate 0.3-1%, quicklime 0.2-1% are mixed uniformly, and water is added until the water content is 55% -60%.
Preferably, the liquid strain amplification culture in step 2) comprises the following steps:
(1) and (3) shake flask culture: sterilizing a shake flask filled with a shake flask culture medium, inoculating the test tube mother strain in the step 1) under an aseptic condition, and culturing for 6-8 days at 20-22 ℃;
(2) culturing in a fermentation tank: and (2) filling an expansion culture medium into a fermentation tank, sterilizing, inoculating the shake flask strain obtained in the step (1) under an aseptic condition, and culturing for 6-8 days at the temperature of 22-24 ℃ to obtain an expanded culture strain.
Preferably, the shake flask culture medium in the step (1) is prepared as follows: 200-220g of potato is cleaned, peeled, cut into thin slices, added with 1000mL of water to be boiled for 20-25min, filtered by gauze, the filtrate is taken and supplemented with water to 1000mL, added with 0.5-1g of magnesium sulfate, 0.8-1.5g of monopotassium phosphate, 2.5-3g of peptone, 20-25g of glucose and 0.5-1.0g of vitamin B1 powder, heated again to be completely melted, put into a shake flask, and plugged with a silica gel plug or a cotton ball.
Preferably, the propagation medium in step (2) is prepared from the following raw materials by weight: 100L of water, 1000g of bean pulp fine powder, 300g of peptone, 800g of glucose, 300g of yeast extract and 50-80g of antifoaming agent.
Preferably, the bag cultivation or bottle cultivation fruiting method in the step 3) comprises the following steps:
A. spawn running management: bagging or bottling the nutrient material for sterilization, inoculating the expanded culture strain under aseptic condition, and culturing at 22-24 deg.C for 35-40 days until the bag or bottle is full of mycelia;
B. and (3) fruiting management: when a large amount of small white primordia are generated by hypha kinking in the step A, opening a bag or a bottle immediately, controlling the temperature of a fruiting place to be 16-22 ℃, the humidity to be 85-90%, the carbon dioxide concentration to be 800-; and (4) forming and differentiating small mushroom buds, harvesting the first batch of palm-shaped rose ears, and performing next batch of mushroom production management, wherein the management method is the same as the first batch of mushroom production method, and three batches of mushrooms are harvested together.
Preferably, the nutrient material in the step A is prepared from the following raw materials in percentage by weight: 35-45% of sawdust or sawdust, 15-25% of cottonseed hull, 15-25% of wheat bran, 5-15% of crushed corn particles, 5-10% of soybean meal, 0.5-1.5% of gypsum and 0.5-1.5% of lime, wherein the content of total nitrogen source is 35-40%; the preparation method comprises the following steps: washing sawdust or sawdust with water to remove acid until clear water flows out of the material pile after red soup water is naturally removed, stacking and naturally fermenting for 3 months, turning over the pile once every 15 days, adding the rest raw materials, adding water, stirring uniformly, controlling pH value to 8.0-8.5 and water content to 55-60%.
Preferably, the harvest criteria of step B are: when the diameter of the pileus is 2-5cm, the length of the stipe is 3-5cm, the pileus is rolled inwards, the opening degree is 50-70%, harvesting, removing the residual nutrient materials at the root of the mushroom, warehousing, precooling and packaging.
The invention has the following positive beneficial effects:
1. the fruity mushroom obtained by the invention has high calcium content, contains polysaccharide and protein, is a fungus high-calcium food, has the effects of supplementing calcium and preventing calcium loss for infants, children and middle-aged and elderly people, has the effects of inhibiting tumors and preventing and resisting cancers, contains various abundant trace elements, and is an excellent health-preserving and health-care food.
2. The mother culture needs 20-25 days, the spawn running management needs 35-40 days, and the fruiting management (3 crops in total) needs 25-30 days; the expanded culture of the strain comprises the expanded culture of a solid strain or the expanded culture of a liquid strain, the solid strain is slow to grow, about 80 is needed for the expanded culture of the strain, the cost of production equipment is low, and the method is suitable for stable production; the liquid strain has high spawn running speed and short spawn running period, can quickly permeate to the bottom of a culture medium and a container, has a plurality of germination points, and requires about 15 days for the expanded culture of the liquid strain. The cultivation method has short cultivation time and simple operation.
3. The nutritional material disclosed by the invention is accumulated and naturally fermented for 3 months, so that the woody is softened, the decomposition and conversion of palm-shaped rose fungus mycelia are facilitated, the supplement of a wheat bran, corn particles and soybean meal nitrogen source is added, the fungus growing speed and the nutritional conversion speed are high, the fruiting period of three-crop mushrooms is shortened, the biological conversion rate of fruity mushrooms can reach more than 70%, the yield is increased, and the requirement of industrial production is met; in addition, the fruity mushroom hyphae have poor connectivity, colloid mucus is secreted by the hyphae in the later stage of the mature development of the hyphae, the sign is that the mature development of the hyphae is transferred into a reproduction stage, the air permeability of a culture material is influenced, the water content is higher, the spawn running speed is slow, primordium fruiting can occur when the hyphae are not full, the nutrient accumulation is insufficient, and the yield is influenced.
Detailed Description
The invention will be further illustrated with reference to some specific examples.
Example 1 isolation and characterization of palmate Rose ear
In 8 months of 2020, the palm-shaped rose ear strain collected by the inventor in china fir pine ridge of flood river, Jilin, was determined to be the mycelium of palm-shaped rose ear by tissue isolation culture and biological characteristic observation and detection and identification, and was collected in the common microorganism center (CGMCC) of China Committee for culture Collection of microorganisms, with the symbol of GGR-001, the address of No. 1 institute Xilu-Shi, Chaoyang, Beijing, China, the collection number of CGMCC number 21941, and the collection date of 2021, 4 months and 2 days.
EXAMPLE 2 cultivation of mother species in test tubes
Washing 200g of potatoes, peeling, cutting into thin slices, adding 1000mL of water, boiling for 20min, filtering with gauze, taking filtrate, supplementing water to 1000mL, adding 22g of agar powder, 0.5g of magnesium sulfate, 0.8g of monopotassium phosphate, 2.5g of peptone, 25g of glucose and 0.5g of vitamin B1 powder, heating again until the agar powder is fully melted, loading into test tubes, wherein the loading amount of each test tube is 1/5, plugging sterile tampons or silica gel plugs after loading, sealing with plastic paper, bundling every 7-10 test tubes, and bundling with cords; then placing into a high pressure steam sterilization pot, heating to 100 deg.C, discharging cold air, heating again to 0.1-0.12MPa (pot temperature is 121 deg.C), sterilizing for 30min, when pressure is reduced to 0, slowly discharging gas in the pot, placing the test tube into an inclined plane when the culture medium is not solidified, cooling to 20-24 ℃, placing the sterilized test tube, the collected palm-shaped raw rose body and the inoculating tool on an aseptic operation table, starting a fan for 30min, sterilizing hands of an inoculating worker with 75% alcohol, wearing aseptic latex gloves, putting the sterilized test tube, the aseptic operation table, igniting an alcohol lamp, performing alcohol scorching sterilization on all the inoculating tools, cooling to normal temperature for later use, wiping the palm-shaped raw rose body with 75% alcohol, transversely cutting off the top of the mushroom cap by using a surgical knife after the aseptic air is dried, exposing a mushroom stem and a mushroom fold joint, and cutting internal tissue blocks of the mushroom body to be 6-25 mm.3In this embodiment, 20mm is taken3I.e. two tissue blocks of 2mm x 5mm x 1mm in volume, are fed into the sterilized test tube with an inoculating spatula, and are re-filled with sterile tampons or siliconThe rubber plug is just needed, and 20-30 test tubes can be continuously connected by the operation method; taking the inoculated test tube out of the aseptic operating platform, culturing for 25 days at 22 ℃, and checking the contaminated test tube without infectious microbes after the slant of the test tube is full of palm-shaped white hypha of the rose ear to obtain the test tube stock.
Example 3 solid Strain expanded culture Strain
The method comprises the following steps:
(1) stock culture: 400g of sorghum solid culture medium is filled into a 500mL glass container, the glass container is covered with a sterile breathable film, the glass container is sterilized for 90-120min at the temperature of 118-3Culturing the test tube stock obtained in example 3 at 20-22 deg.C for 40 days to obtain stock;
the preparation method of the sorghum solid culture medium comprises the following steps: adding raw lime into water at 100 ℃ to adjust the pH value to 8.5, adding sorghum, submerging 10cm of the top surface of the sorghum in water, boiling for 20min until no white core exists in the center of the sorghum, taking out the sorghum, airing until the surface of the sorghum has no water vapor, the water content is 55-60%, adding light calcium carbonate with the dry weight of 1% of the sorghum, stirring uniformly, filling into a container, and sealing with a sterile breathable film to obtain the sorghum beverage.
(2) Cultivating cultivars: filling 400g of a culture medium into a 500mL glass container, drilling a circular hole with the diameter of 2cm from the center of the container to the bottom of the container for ventilation, sterilizing for 90min at the temperature of 121 ℃ under the pressure of 0.14-0.15MPa, cooling to 22 ℃, inoculating the stock seeds in the step (1) under the aseptic condition, wherein the inoculation amount is 30 g/bottle, and culturing for 40 days at the temperature of 20-22 ℃ to obtain the culture seeds;
the preparation method of the culture medium for the cultivars comprises the following steps: uniformly mixing 40% of broad-leaved tree miscellaneous tree sawdust or sawdust, 20% of cottonseed hulls, 25% of foamed sorghum, 14% of wheat bran, 0.5% of light calcium carbonate and 0.5% of quick lime according to weight percentage, and adding water until the water content is 58% to obtain the fertilizer; the preparation method of the foaming sorghum comprises the following steps: soaking sorghum in clear water at room temperature until no white core is formed, and draining to obtain the final product.
Example 4 liquid seed culture expanded culture of seed
The method comprises the following steps:
(1) liquid strain culture: placing 300mL mother culture medium into 500mL shake flask, sterilizing in an autoclave for 30min under the conditions of 0.12-0.14MPa pressure and 121-124 ℃, slowly discharging gas in the sterilizer when the pressure is zero, taking out the thoroughly sterilized shake flask, cooling the shake flask to 22 ℃, and inoculating the test tube mother culture obtained in example 2 under the aseptic condition with the inoculation amount of 100mm3The test tube mother strain/shake flask is cultured for 168 hours at the temperature of 22 ℃ and the relative air humidity under the environment condition of 45 percent;
the preparation method of the mother culture medium comprises the following steps: 200g of potato is cleaned, peeled, cut into thin slices, added with 1000mL of water to be boiled for 25min, filtered by gauze, the filtrate is taken, added with water to 1000mL, added with 0.5g of magnesium sulfate, 0.8g of monopotassium phosphate, 2.5g of peptone, 25g of glucose and 0.5g of vitamin B1 powder, heated again to be completely melted, put into a shake flask and plugged with a silica gel plug or a cotton ball.
(2) Propagation: filling a propagation culture medium below a 200L fermentation tank, sealing the fermentation tank, heating, discharging cold air when the temperature in the tank reaches 100 ℃, heating again at 121-;
the propagation culture medium is prepared from the following raw materials in parts by weight: 100L of water, 800g of 800-mesh soybean meal fine powder, 250g of peptone, 800g of glucose, 200g of yeast extract and 50g of antifoaming agent GP-33050.
Example 5 bottle cultivation method of fruiting body
The method comprises the following steps: A. spawn running management: bottling the nutrient material, drilling a central hole in the bottle to the bottom to increase air permeability, sterilizing at the temperature of 121-;
the specification range of the bottle is 7-15cm in diameter, 8-25cm in height and 6-15cm in diameter of the bottle mouth, a container with the diameter of 10cm, the height of 22cm and the bottle mouth of 8cm is selected in the embodiment, 500g of nutrient material is contained in each bottle, and the inoculation amount of the expanded strain is 30 g;
the nutrient material is prepared from the following raw materials in percentage by weight: 40% of broad-leaved tree miscellaneous tree sawdust or sawdust, 20% of cottonseed hull, 20% of wheat bran, 10% of crushed corn particles (with the particle size of 3-6 mm), 8% of soybean meal, 1% of gypsum and 1% of lime, and the total nitrogen source content is 35-40%; the preparation method comprises the following steps: washing sawdust or sawdust with water to remove acid until clear water flows out of the material pile after red soup water is naturally removed, naturally fermenting for 3 months, turning over the pile once every 15 days, adding the rest raw materials, adding water, stirring uniformly, controlling pH value to 8.0-8.5 and water content to 58% to obtain the final product;
B. and (3) fruiting management: when a large amount of small white primordia are generated by hypha kinking in the step A, opening the bottle immediately, controlling the temperature of a fruiting place to be 16-22 ℃, the humidity to be 85-90%, the carbon dioxide concentration to be 800-; and when the bottle is opened for culturing for 6-7 days, small mushroom buds are formed and differentiated, the culturing is continued for 3-4 days, the first batch of palm-shaped rose ears are harvested, the next batch of fruiting management is carried out, the management method is the same as the first batch of fruiting method, three batches of mushrooms are harvested together, the total required time of the three batches of mushrooms is 25-30 days, 150g of fresh mushrooms are produced together in the three batches, and the biological conversion rate is 70%.
The harvesting standard is as follows: when the diameter of the mushroom cap is 2-5cm, the length of the mushroom stem is 3-5cm, the mushroom cap is rolled inwards, the opening degree is 50-70%, harvesting, removing the residual nutrient materials at the root of the mushroom, putting in storage for precooling, keeping the precooling temperature and the preservation temperature of a refrigeration storage at 2-4 ℃, and packaging and marketing commercial mushroom after the mushroom body temperature and the refrigeration storage temperature are equal.
Example 6 bag cultivation method of fruiting body
The method comprises the following steps: A. spawn running management: bagging a nutrient material, drilling a central hole in the bag to the bottom to increase air permeability, sterilizing at the normal pressure of 100 ℃ for 24-36h, inoculating the expanded culture liquid strain of the embodiment 4 under an aseptic condition when cooling to 22 ℃, culturing in an environment with the relative air humidity of 50% at 22-24 ℃, ventilating regularly during the period, checking and eliminating the polluted fungus bag in time after 5-10 days, adjusting the environmental temperature in time according to the material temperature after 15 days to generate biological heat, checking the material temperature at any time, finding that the material temperature starts to rise, reducing the environmental temperature to 20 ℃ or even lower than 18 ℃, and entering a fruiting stage after 35 days when the bag is full of hypha;
the fungus bag is a polyethylene high-pressure-resistant fungus bag, the capacity of the bag is width (12-23) cm multiplied by length (15-80) cm, the capacity of the bag in the embodiment is width 17 cm multiplied by length 34cm, each bag is filled with 500g of nutrients, and the inoculation amount of the expanded strains is 35 g;
the nutrient material is prepared from the following raw materials in percentage by weight: 40% of broad-leaved tree miscellaneous tree sawdust or sawdust, 20% of cottonseed hull, 20% of wheat bran, 10% of crushed corn particles (with the particle size of 3-6 mm), 8% of soybean meal, 1% of gypsum and 1% of lime, and the total nitrogen source content is 35-40%; the preparation method comprises the following steps: washing sawdust or sawdust with water to remove acid until clear water flows out of the material pile after red soup water is naturally removed, naturally fermenting for 3 months, turning over the pile once every 15 days, adding the rest raw materials, adding water, stirring uniformly, controlling pH value to 8.0-8.5 and water content to 55%;
B. and (3) fruiting management: when a large amount of small white primordia are generated by hypha kinking in the step A, opening the bag immediately, wherein the temperature of a fruiting place is 16-22 ℃, the humidity is 85-90%, the carbon dioxide concentration is 800-; and when the bag is opened for 6-7 days, small mushroom buds are formed and differentiated, the cultivation is continued for 3-4 days, the first batch of palm-shaped rose ears are harvested, the next batch of fruiting management is carried out, the management method is the same as the first batch of fruiting method, three batches of mushrooms are harvested together, the total required time of the three batches of mushrooms is 25-30 days, 350g of fresh mushrooms are produced together in the three batches, and the biological conversion rate is 72%.
The harvesting standard is as follows: when the diameter of the mushroom cap is 2-5cm, the length of the mushroom stem is 3-5cm, the mushroom cap is rolled inwards, the opening degree is 50-70%, harvesting, removing the residual nutrient materials at the root of the mushroom, putting in storage for precooling, keeping the precooling temperature and the preservation temperature of a refrigeration storage at 2-4 ℃, and packaging and marketing commercial mushroom after the mushroom body temperature and the refrigeration storage temperature are equal.
The fruity mushrooms obtained in examples 5 and 6 of the invention were tested for their nutritional content, and the results are shown in table 1 below.
TABLE 1 nutritional content of fruity mushrooms according to the invention
As can be seen from Table 1, the fruity mushroom obtained by the invention has high calcium content, and the polysaccharide and the protein are fungus high-calcium food, have the effects of supplementing calcium and preventing calcium loss for infants, children and middle-aged and elderly people, have the effects of preventing and inhibiting tumors and preventing cancers, and are excellent health-preserving and health-care food.
Food test: the fruity mushroom cultivated in the embodiment 5 is selected, the appearance is orange red, the surface layer of the pileus is provided with irregular cracks, the shape is similar to that of litchi, the size is approximate, the fruity mushroom smells thick, and the appetite is increased; through the analysis of visual form and taste during cooked food, after the water is boiled for 10-15min during soup cooking, the thick collagen on the surface layer of the mushroom cover is glittering and translucent, the taste has a sticky feeling, the collagen is very rich, the soup is in a wire drawing sticky state after 30min of soup cooking, the effects of beautifying and face nourishing are achieved, the dyspepsia and constipation patients are obviously improved the next day after trying to eat, and the effects of relaxing bowels and expelling toxin are obvious.
Finally, the above embodiments are only used for illustrating the technical solutions of the present invention and not for limiting, and other modifications or equivalent substitutions made by the technical solutions of the present invention by those of ordinary skill in the art should be covered within the scope of the claims of the present invention as long as they do not depart from the spirit and scope of the technical solutions of the present invention.
Claims (7)
1. A cultivation method of fruity mushroom is characterized in that the fruity mushroom is cultivated by palm-shaped rose ear, the palm-shaped rose ear is preserved in China general microbiological culture Collection center of China Committee for culture Collection of microorganisms, the preservation number is CGMCC No.21941, and the preservation date is 2021 year, 4 month and 2 days;
the method comprises the following steps:
1) and (3) culturing the test tube mother seeds: sterilizing the test tube containing mother culture medium, inoculating palm-shaped ear tissue block under aseptic condition, and culturing at 20-22 deg.C for 20-25 days to obtain mother test tube seed;
2) expanding culture strains: performing expanded culture on the test tube mother strain obtained in the step 1) to obtain an expanded culture strain; the expanded culture strain comprises solid strain expanded culture or liquid strain expanded culture;
3) fruiting and culturing: bag cultivation or bottle cultivation step 2) expanded culture of strains, and fruiting to obtain a finished product;
step 3) the bag cultivation or bottle cultivation fruiting method comprises the following steps:
A. spawn running management: bagging or bottling the nutrient material for sterilization, inoculating the expanded culture strain under aseptic condition, and culturing at 22-24 deg.C for 35-40 days until the bag or bottle is full of mycelia;
B. and (3) fruiting management: when a large amount of small white primordia are generated by hypha kinking in the step A, opening bags or bottles immediately, wherein the temperature of a fruiting place is 16-22 ℃, the humidity is 85-90%, the carbon dioxide concentration is 800-; forming and differentiating small mushroom buds, harvesting a first batch of palm-shaped rose ears, and performing next batch of mushroom production management, wherein the management method is the same as the first batch of mushroom production method, and three batches of mushrooms are harvested together;
the nutrient material in the step A is prepared from the following raw materials in percentage by weight: 35-45% of sawdust or sawdust, 15-25% of cottonseed hull, 15-25% of wheat bran, 5-15% of crushed corn particles, 5-10% of soybean meal, 0.5-1.5% of gypsum and 0.5-1.5% of lime, wherein the content of total nitrogen source is 35-40%; the preparation method comprises the following steps: washing sawdust or sawdust with water to remove acid until clear water flows out of the material pile after red soup water is naturally removed, naturally fermenting for 3 months, turning over the pile once every 15 days, adding the rest raw materials, adding water, stirring uniformly, controlling pH value to 8.0-8.5 and water content to 55-60%;
and step B, the harvesting standard is as follows: when the diameter of the pileus is 2-5cm, the length of the stipe is 3-5cm, the pileus is rolled inwards, the opening degree is 50-70%, harvesting, removing the residual nutrient materials at the root of the mushroom, warehousing, precooling and packaging.
2. The method for producing a fruity mushroom according to claim 1, wherein the mother culture medium of step 1) is prepared by: washing and peeling 220g of 200-one-dose potato, cutting into thin slices, adding 1000mL of water, boiling for 20-25min, filtering with gauze, taking the filtrate, supplementing water to 1000mL, adding 20-22g of agar powder, 0.5-1g of magnesium sulfate, 0.8-1.5g of monopotassium phosphate, 2.5-3g of peptone, 20-25g of glucose and 0.5-1.0g of vitamin B1 powder, heating again until the agar powder is fully melted, loading into a test tube, and loading into a silica gel plug or a cotton ball.
3. The method for culturing a fruity mushroom according to claim 1, wherein the solid spawn amplification culture of the step 2) comprises the steps of:
(1) stock culture: filling a sorghum solid culture medium into a glass container or a high-temperature resistant plastic container, sterilizing, inoculating the test tube mother seeds in the step 1) under an aseptic condition, and culturing for 35-40 days at 20-22 ℃ to obtain stock seeds;
(2) cultivating cultivars: and (3) filling a culture medium of the cultivar into a glass container or a high-temperature resistant plastic container, sterilizing, inoculating the stock seeds obtained in the step (1) under an aseptic condition, and culturing for 35-40 days at 20-22 ℃ to obtain the cultivar, namely the expanded cultured strain.
4. The cultivation method of fruity mushroom according to claim 3, wherein the preparation method of the sorghum solid medium in the step (1) is as follows: adding lime into water at 100 deg.C to adjust pH to 8-8.5, adding jowar, submerging the top surface of jowar with water for 5-10cm, decocting for 15-25min until there is no white center in the center of jowar, taking out jowar, air drying until there is no water vapor on the surface of jowar, adding light calcium carbonate 0.8-1.5% of dry weight of jowar, stirring, placing into container, and sealing with sterile gas-permeable membrane;
the preparation method of the culture medium of the cultivar in the step (2) comprises the following steps: by weight percentage, 35 to 45 percent of sawdust or sawdust, 15 to 25 percent of cottonseed hull, 20 to 30 percent of soaked sorghum, 10 to 18 percent of wheat bran, 0.3 to 1 percent of light calcium carbonate and 0.2 to 1 percent of quicklime are evenly mixed, and water is added until the water content is 55 to 60 percent, thus obtaining the product.
5. The method for cultivating fruit-flavored mushroom according to claim 1, wherein the liquid seed culture expanding culture of step 2) comprises the steps of:
(1) and (3) shake flask culture: sterilizing a shake flask filled with a shake flask culture medium, inoculating the test tube mother strain in the step 1) under an aseptic condition, and culturing for 6-8 days at 20-22 ℃;
(2) culturing in a fermentation tank: and (2) filling an expansion culture medium into a fermentation tank, sterilizing, inoculating the shake flask strain obtained in the step (1) under an aseptic condition, and culturing for 6-8 days at the temperature of 22-24 ℃ to obtain an expanded culture strain.
6. The cultivation method of fruity mushroom according to claim 5, characterized in that the shake flask culture medium of step (1) is prepared as follows: washing and peeling 220g of 200-one potato, cutting into thin slices, adding 1000mL of water, boiling for 20-25min, filtering with gauze, taking the filtrate, supplementing water to 1000mL, adding 0.5-1g of magnesium sulfate, 0.8-1.5g of monopotassium phosphate, 2.5-3g of peptone, 20-25g of glucose and 0.5-1.0g of vitamin B1 powder, heating again until the mixture is completely melted, putting the mixture into a shake flask, and plugging a silica gel plug or a cotton ball;
the propagation culture medium in the step (2) is prepared from the following raw materials in parts by weight: 100L of water, 1000g of bean pulp fine powder, 300g of peptone, 800g of glucose, 300g of yeast extract and 50-80g of antifoaming agent.
7. A fruity mushroom cultivated by the cultivation method according to any one of claims 1 to 6.
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