CN114793751B - Cultivation method of oyster mushrooms - Google Patents
Cultivation method of oyster mushrooms Download PDFInfo
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- CN114793751B CN114793751B CN202110116065.2A CN202110116065A CN114793751B CN 114793751 B CN114793751 B CN 114793751B CN 202110116065 A CN202110116065 A CN 202110116065A CN 114793751 B CN114793751 B CN 114793751B
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- oyster mushroom
- fruiting bodies
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- 240000001462 Pleurotus ostreatus Species 0.000 title claims abstract description 49
- 235000001603 Pleurotus ostreatus Nutrition 0.000 title claims abstract description 45
- 238000012364 cultivation method Methods 0.000 title claims abstract description 4
- 241000233866 Fungi Species 0.000 claims abstract description 37
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 20
- 238000003306 harvesting Methods 0.000 claims abstract description 14
- 240000000249 Morus alba Species 0.000 claims abstract description 11
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 11
- 244000132059 Carica parviflora Species 0.000 claims abstract description 10
- 235000014653 Carica parviflora Nutrition 0.000 claims abstract description 10
- 240000000588 Hericium erinaceus Species 0.000 claims abstract description 9
- 235000007328 Hericium erinaceus Nutrition 0.000 claims abstract description 9
- 238000004140 cleaning Methods 0.000 claims abstract description 9
- 238000004080 punching Methods 0.000 claims abstract description 9
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 claims abstract description 7
- 240000003259 Brassica oleracea var. botrytis Species 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 6
- 238000009423 ventilation Methods 0.000 claims abstract description 6
- 230000007613 environmental effect Effects 0.000 claims abstract description 5
- 238000005286 illumination Methods 0.000 claims abstract description 4
- 230000001737 promoting effect Effects 0.000 claims abstract description 4
- 230000008569 process Effects 0.000 claims description 3
- 230000001276 controlling effect Effects 0.000 abstract description 7
- 238000007726 management method Methods 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 238000007796 conventional method Methods 0.000 abstract description 3
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- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 230000001105 regulatory effect Effects 0.000 abstract description 2
- 239000000463 material Substances 0.000 description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 235000007685 Pleurotus columbinus Nutrition 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 238000012258 culturing Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 239000001963 growth medium Substances 0.000 description 2
- 238000011081 inoculation Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 230000001850 reproductive effect Effects 0.000 description 2
- 230000000087 stabilizing effect Effects 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 241000222485 Agaricales Species 0.000 description 1
- 241000221198 Basidiomycota Species 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 1
- 229920000742 Cotton Polymers 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 241001492261 Pleurotaceae Species 0.000 description 1
- 241000392443 Pleurotus citrinopileatus Species 0.000 description 1
- 241000222351 Pleurotus cornucopiae Species 0.000 description 1
- 244000158441 Pleurotus sajor caju Species 0.000 description 1
- 235000004116 Pleurotus sajor caju Nutrition 0.000 description 1
- 235000011941 Tilia x europaea Nutrition 0.000 description 1
- 240000006023 Trichosanthes kirilowii Species 0.000 description 1
- 235000009818 Trichosanthes kirilowii Nutrition 0.000 description 1
- 241000700647 Variola virus Species 0.000 description 1
- 208000036142 Viral infection Diseases 0.000 description 1
- 229920001284 acidic polysaccharide Polymers 0.000 description 1
- 150000004805 acidic polysaccharides Chemical class 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 238000012271 agricultural production Methods 0.000 description 1
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- 206010022000 influenza Diseases 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 239000004571 lime Substances 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
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Classifications
-
- 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
A cultivation method of oyster mushroom comprises the steps of mushroom stick manufacturing, punching, mushroom stick cleaning, bud forcing, mushroom fruiting management and harvesting. The method is characterized in that: making fungus sticks according to the conventional method of oyster mushroom fungus sticks, then punching holes at a fungus stick planning fruiting position, cleaning the surface of the punched fungus sticks, placing the fungus sticks into and out of a mushroom house, after primordium is forced to appear, regulating and controlling the temperature, humidity, illumination and ventilation of the mushroom house, and harvesting after fruiting bodies grow into a cauliflower shape or a hericium erinaceus shape; cleaning the mushroom house, then promoting bud, fruiting again, so that more than 3 tide can be collected; the invention relates to a oyster mushroom cultivation technology taking fruiting bodies with harvesting shapes between a mulberry period and a coral period as target products; by controlling the environmental conditions of the mushroom house, the oyster mushroom fruiting bodies are expanded in the mulberry stage and the coral stage, the oyster mushroom fruiting bodies have unique commodity characters and are similar to the dish flower shape or the hericium erinaceus shape, and the flavor of the oyster mushroom fruiting bodies is different from that of fruiting bodies in the oyster mushroom forming stage and the oyster mushroom fruiting bodies in the mature stage.
Description
Technical Field
The invention relates to edible fungus cultivation in agricultural production, and relates to an oyster mushroom cultivation technology.
Background
Oyster mushroom generally refers to Pleurotus ostreatus [ Pleurotus ostreatus ] belonging to the genus Pleurotaceae, the order Agaricales, belonging to the class Basidiomycetes. In actual production, a plurality of species of Pleurotus ostreatus, pleurotus sajor-caju, pleurotus citrinopileatus, pleurotus cornucopiae, etc. are also collectively referred to as Pleurotus ostreatus. Oyster mushroom is one of four large edible fungus varieties widely produced and consumed worldwide. Oyster mushrooms have been eaten by people in China as early as 700 years ago, and are called as trichosanthes kirilowii or smallpox dish. The oyster mushroom has rich flavor and rich nutrition, and is a modern ideal food with high protein and low fat. The protein of oyster mushroom contains 18 amino acids, wherein the content of the amino acids necessary for 8 human bodies is 8.38%, which is greatly higher than the content of the amino acids in beef, milk and soybean. Researches show that oyster mushrooms also contain physiological active substances such as oyster mushroom extract and acidic polysaccharide, and the like, and the oyster mushrooms can reduce the occurrence of viral infection diseases such as influenza, hepatitis and the like, and have great benefits on preventing and treating diseases such as hypertension, cardiovascular diseases, diabetes, female climacteric syndrome, nerve dysfunction and the like.
The oyster mushroom fruiting body has four periods: mulberry stage, coral stage, forming stage and maturation stage.
1. The mulberry stage refers to the early stage of oyster mushroom primordium differentiation, when hypha grows fully into the culture material to enter the light sensitive stage, under the condition that the growth and development conditions are all suitable, the culture material surface is stimulated by light, tumor-shaped protrusions appear, and then stacked rice grain-size buds appear, and the appearance is like mulberry.
2. Coral period: the primordium gradually stretches and grows after 5-7 days of the mulberry period, the middle part of the primordium swells, the stipe grows faster, the fungus cover is small but complete, and the appearance is similar to coral.
3. Forming period: the fungus caps and the fungus handles are gradually developed and formed, the growth speed of the fungus caps is increased, the color and luster are different according to different varieties, and the fungus caps and the fungus handles are gradually biased to one side.
4. Maturity stage: after the fruiting body is formed, fungus folds and spores are formed successively, and as the maturity of the fruiting body is deepened, fungus covers gradually roll inwards, and after the fruiting body is fully mature, basidiospores begin to be released.
At present, the technical mode of widely cultivating oyster mushrooms is to take fruiting bodies in a harvest forming period or a mature period as target products. The invention relates to a oyster mushroom cultivation technology taking fruiting bodies with harvesting shapes between mulberry period and coral period as target products. According to the invention, by controlling the environmental conditions of the mushroom house, the oyster mushroom fruiting bodies are expanded in the mulberry stage and the coral stage, the oyster mushroom fruiting bodies have unique commodity characters and are similar to the dish flower shape or the hericium erinaceus shape, and the flavor of the oyster mushroom fruiting bodies is different from that of fruiting bodies in the shaping stage and the maturing stage of oyster mushrooms.
Disclosure of Invention
The invention aims to produce oyster mushroom fruiting bodies with unique commodity characters by controlling the environmental conditions of oyster mushroom houses. The main characteristic of the invention is that the fruiting body of the produced oyster mushroom has the shape between the mulberry stage and the coral stage, is like a cauliflower or a hericium erinaceus, and has a flavor different from that of the fruiting body harvested by the traditional oyster mushroom cultivation.
The process flow adopted by the invention is as follows: preparing fungus sticks, punching, cleaning the fungus sticks, promoting buds, fruiting management and harvesting. The method is characterized in that: making fungus sticks according to the conventional method of oyster mushroom fungus sticks, then punching holes at a fungus stick planning fruiting position, cleaning the surface of the punched fungus sticks, placing the fungus sticks into and out of a mushroom house, after primordium is forced to appear, regulating and controlling the temperature, humidity, illumination and ventilation of the mushroom house, and harvesting after fruiting bodies grow into a cauliflower shape or a hericium erinaceus shape; after the mushroom house is cleaned, bud forcing is carried out, mushroom fruiting is carried out again, and more than 3 tides can be collected.
The fungus stick is produced according to the conventional method of oyster mushroom fungus sticks, and the method comprises the following steps: proportioning according to the formula of the oyster mushroom culture medium, adding a proper amount of water into the raw materials, and mechanically stirring the raw materials uniformly by a stirring machine; filling the stirred culture material into a feeding bag to prepare a material rod; after the material rod is sterilized, cooling and inoculating; culturing in a constant temperature chamber for 25-30 days in a dark place, and finishing the fungus growth of the oyster mushroom stick.
The holes are evenly punched on the oyster mushroom fungus sticks by 3 to 5, and the diameter of the holes is 1 to 3mm.
The fungus stick cleaning is to clean the fungus sticks with holes by clean water.
The bud forcing is to stimulate oyster mushroom mycelia by using natural environment or artificial measures at about 10 ℃ to promote the oyster mushroom mycelia to enter reproductive growth and generate oyster mushroom buds.
The fruiting management is that after fruiting buds grow on oyster mushroom sticks, the fruiting room environment is controlled, and fruiting bodies are cultivated to grow gradually; the mushroom Fang Guang is irradiated for 5-15 lux, the temperature is 13-18 ℃, and ventilation is carried out for 1 time each time for 3-5 min in the morning and evening.
The harvesting is to remove fruiting body, which is in the shape of cauliflower or Hericium erinaceus.
Detailed Description
Specific examples: cultivation of oyster mushroom
The process flow is as follows: preparing fungus sticks, punching, cleaning the fungus sticks, promoting buds, fruiting management and harvesting.
First, making fungus sticks
1. The formula of the culture medium comprises: 93% of cotton seed hulls, 5% of bran and 2% of lime, wherein the ratio of feed to water is 1:1.2, and the pH is natural.
2. Mixing: after various raw materials are accurately weighed according to the formula, quantitative water is added into a feeding and stirring machine to be uniformly stirred.
3. And (3) manufacturing a seasoning rod: and filling the culture material which is uniformly stirred into a material bag.
4. And (3) sterilization: adopting a normal pressure sterilization mode, stabilizing the temperature of the material rod at 100 ℃ for timing, and lasting for 10-12 hours; and (3) adopting an autoclaving mode, stabilizing the temperature of the material rod at 100 ℃ and timing for 4-5 hours.
5. And (3) cooling: and (3) transferring the sterilized material rod to a cooling chamber, and inoculating when the temperature of the material rod is reduced to 21-26 ℃.
6. Inoculating: inoculating oyster mushroom strain in the inoculation room according to aseptic inoculation operation rule.
7. And (3) fungus growing management: and (3) transferring the fungus sticks into a fungus growing chamber, culturing in a dark place, controlling the temperature to be 22-25 ℃, and ventilating regularly.
(II) punching
After 25-30 days of fungus growing management, the mycelia grow over the fungus sticks. And 3 to 5 holes are uniformly punched on one side of the fungus stick by using a punching machine or manual operation, and the aperture size is 1 to 3mm.
(III) cleaning the fungus sticks
The perforated fungus sticks are cleaned by clean water and then moved into a fruiting room.
(IV) bud forcing
The indoor temperature, humidity, illumination, ventilation and the like are controlled to stimulate the mushroom buds to enter reproductive growth and gradually generate mushroom buds at punching positions.
(V) fruiting management
Controlling the environment of the mushroom house, and culturing fruiting bodies to be gradually longer; the mushroom Fang Guang is irradiated for 5-15 lux, the temperature is 13-18 ℃, and ventilation is carried out for 1 time each time for 3-5 min in the morning and evening.
(VI) harvesting
Harvesting when fruiting body of oyster mushroom grows into cauliflower shape or Hericium erinaceus shape.
Claims (1)
1. A cultivation method of oyster mushrooms is characterized in that: taking fruiting bodies with the harvesting appearance between the mulberry stage and the coral stage as target products, and controlling the environmental conditions of the mushroom house to enable the fruiting bodies of the oyster mushrooms to be expanded in the mulberry stage and the coral stage, wherein the appearance of the fruiting bodies is similar to a cauliflower shape or a hericium erinaceus shape; the process flow comprises the following steps: preparing fungus sticks, punching, cleaning the fungus sticks, promoting buds, fruiting management and harvesting; the fruiting management is characterized in that: controlling the environmental conditions of the mushroom house, wherein the illumination in the mushroom house is 5-15 lux, the temperature is 13-18 ℃, and ventilation is carried out for 1 time in the morning and at night for 3-5 min each time; the harvesting is to remove fruiting body, which is in the shape of cauliflower or Hericium erinaceus.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110116065.2A CN114793751B (en) | 2021-01-29 | 2021-01-29 | Cultivation method of oyster mushrooms |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110116065.2A CN114793751B (en) | 2021-01-29 | 2021-01-29 | Cultivation method of oyster mushrooms |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN114793751A CN114793751A (en) | 2022-07-29 |
| CN114793751B true CN114793751B (en) | 2023-12-22 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110116065.2A Active CN114793751B (en) | 2021-01-29 | 2021-01-29 | Cultivation method of oyster mushrooms |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103918476A (en) * | 2014-03-27 | 2014-07-16 | 天津市林业果树研究所 | Edible fungus microporous clinker cultivation technique |
| CN104604520A (en) * | 2014-12-31 | 2015-05-13 | 朝阳健源食用菌有限公司 | Intra-facility stereo cultivation method for oyster mushrooms |
| CN106856992A (en) * | 2017-04-14 | 2017-06-20 | 西南大学 | A kind of method that utilization bamboo grove discarded object produces edible mushroom |
| CN107231941A (en) * | 2017-06-05 | 2017-10-10 | 广西壮族自治区农业科学院微生物研究所 | A kind of Hericium erinaceus culture method |
| CN108450230A (en) * | 2018-01-30 | 2018-08-28 | 新平源健农业开发有限公司 | A kind of cultural method of oyster mushroom |
| KR20180122789A (en) * | 2017-05-04 | 2018-11-14 | 박규태 | Medium composite of shiitake and cultivation method using thereof |
-
2021
- 2021-01-29 CN CN202110116065.2A patent/CN114793751B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103918476A (en) * | 2014-03-27 | 2014-07-16 | 天津市林业果树研究所 | Edible fungus microporous clinker cultivation technique |
| CN104604520A (en) * | 2014-12-31 | 2015-05-13 | 朝阳健源食用菌有限公司 | Intra-facility stereo cultivation method for oyster mushrooms |
| CN106856992A (en) * | 2017-04-14 | 2017-06-20 | 西南大学 | A kind of method that utilization bamboo grove discarded object produces edible mushroom |
| KR20180122789A (en) * | 2017-05-04 | 2018-11-14 | 박규태 | Medium composite of shiitake and cultivation method using thereof |
| CN107231941A (en) * | 2017-06-05 | 2017-10-10 | 广西壮族自治区农业科学院微生物研究所 | A kind of Hericium erinaceus culture method |
| CN108450230A (en) * | 2018-01-30 | 2018-08-28 | 新平源健农业开发有限公司 | A kind of cultural method of oyster mushroom |
Non-Patent Citations (1)
| Title |
|---|
| 河北省农业广播电视学 校 等.《农博士有问必答 种植篇 第 2 版》.中国农业大学出版社,2017,第 380 页. * |
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| Publication number | Publication date |
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| CN114793751A (en) | 2022-07-29 |
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