CN114830968A - Oyster mushroom culture material and preparation method and application thereof - Google Patents

Oyster mushroom culture material and preparation method and application thereof Download PDF

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CN114830968A
CN114830968A CN202210603288.6A CN202210603288A CN114830968A CN 114830968 A CN114830968 A CN 114830968A CN 202210603288 A CN202210603288 A CN 202210603288A CN 114830968 A CN114830968 A CN 114830968A
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oyster mushroom
roxburgh rose
acid
culture
mycelia
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CN114830968B (en
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李银凤
刘晓柱
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Guizhou Institute of Technology
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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
    • 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
    • A01G18/40—Cultivation of spawn

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Abstract

The invention discloses an oyster mushroom culture material and a preparation method and application thereof, wherein the culture material comprises a culture medium and roxburgh rose juice, wherein the volume ratio of the culture medium to the roxburgh rose juice is 1: (0.01-0.06), the total sugar content in the roxburgh rose juice is 4.5-6.0 g/100g FW, the total acid content is 900-1100 mg/100g FW, and the soluble protein content is 0.2-0.4 g/100g FW. The roxburgh rose juice and the culture medium have a synergistic effect, and the culture material consisting of the roxburgh rose juice and the culture medium can improve the growth speed and the diameter of the oyster mushroom mycelium and improve the content of crude protein and vitamins in the oyster mushroom mycelium.

Description

Oyster mushroom culture material and preparation method and application thereof
Technical Field
The invention relates to the technical field of edible fungus culture, and particularly relates to an oyster mushroom culture material and a preparation method and application thereof.
Background
Pleurotus ostreatus is edible fungus of Basidiomycota, Agaricaceae, Agaricales and Pleurotus. The oyster mushroom has delicious meat quality and rich nutrition, is popular with people, has the consumption equivalent to that of the mushroom and the agaricus bisporus, and is a kind of edible fungi with large cultivation amount and wide distribution area. The rapid development of the oyster mushroom cultivation scale leads to the shortage of cultivation materials and the rise of production cost, which becomes a bottleneck restricting the development of the oyster mushroom industry. Therefore, the search for new and replaceable culture substrates is a problem to be solved urgently in the development of the oyster mushroom industry.
Disclosure of Invention
The present invention is directed to solving at least one of the problems of the prior art described above. Therefore, the invention provides an oyster mushroom culture material and a preparation method and application thereof, wherein the volume part ratio of a culture medium to roxburgh rose juice in the culture material is 1: (0.01-0.06), the roxburgh rose juice and the culture medium have a synergistic effect, and the culture material consisting of the roxburgh rose juice and the culture medium can improve the growth speed of the oyster mushroom mycelia, the diameter of the oyster mushroom mycelia and the content of crude protein and vitamins in the oyster mushroom mycelia.
In a first aspect of the invention, the oyster mushroom compost is provided, and comprises a culture medium and roxburgh rose juice.
According to an aspect of the first aspect of the present invention, in some embodiments of the present invention, the ratio of the volume parts of the culture medium and the rosa roxburghii tratt juice is 1: (0.01-0.06).
In some preferred embodiments of the present invention, the ratio of the volume parts of the culture medium and the roxburgh rose juice is 1: (0.02-0.05).
In some preferred embodiments of the invention, the medium comprises potato dextrose agar medium, cottonseed hull medium, corn agar medium.
In some preferred embodiments of the invention, the Rosa roxburghii juice contains 4.5-6.0 g/100g FW of total sugar, 900-1100 mg/100g FW of total acid and 0.2-0.4 g/100g FW of soluble protein.
In some preferred embodiments of the invention, the sugar comprises sucrose, fructose, glucose, and the acid comprises malic acid, lactic acid, tartaric acid, citric acid, oxalic acid, succinic acid, ascorbic acid.
In some preferred embodiments of the present invention, the rosa roxburghii juice is obtained by crushing rosa roxburghii fruit in a juicer and filtering.
In some preferred embodiments of the invention, the Rosa roxburghii fruit is of the "Guinong No. 5" variety.
In a second aspect of the invention, a method for using the oyster mushroom compost of the first aspect of the invention is provided, wherein the method is to culture oyster mushrooms in the compost.
According to the second aspect of the invention, in some preferred embodiments of the invention, the ratio of the culture medium to the roxburgh rose juice in the oyster mushroom compost is 1: (0.01-0.06).
In some preferred embodiments of the invention, the culturing is performed in the absence of light.
In some preferred embodiments of the present invention, the temperature of the culture is 25 to 30 ℃.
In some preferred embodiments of the present invention, the culturing time is 3 to 6 days.
In a third aspect of the invention, an application of the oyster mushroom compost of the first aspect of the invention in preparation of a fungus culture preparation is provided.
According to an aspect of the third aspect of the present invention, in some preferred embodiments of the present invention, the fungus includes oyster mushroom, yellow mushroom, hericium erinaceus, shiitake mushroom, agrocybe aegerita.
In some preferred embodiments of the invention, the fungus is oyster mushroom.
The invention has the beneficial effects that:
the roxburgh rose juice and the culture medium have a synergistic effect, and the culture material consisting of the roxburgh rose juice and the culture medium can improve the growth speed of the oyster mushroom mycelia, the diameter of the oyster mushroom mycelia and the content of crude protein and vitamins in the oyster mushroom mycelia.
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FIG. 1 is a diagram of the external and internal morphology of the Rosa roxburghii Tratt No. 5 variety;
FIG. 2 shows the growth of the mycelia of Pleurotus ostreatus in examples 1-3 and comparative examples 1-2;
FIG. 3 is a graph showing the growth diameter and growth rate of Pleurotus ostreatus mycelia in examples 1-3 and comparative examples 1-2;
FIG. 4 is a graph showing the growth rate of Pleurotus ostreatus mycelia in examples 4-5 and comparative examples 3-4;
FIG. 5 is a statistical chart of the yield of crude polysaccharide and the content of crude polysaccharide in oyster mushroom mycelia according to example 2 and comparative example 1;
FIG. 6 is a statistical graph of the concentration of crude polysaccharide and the concentration of vitamin C extracted from the oyster mushroom mycelia of example 2 and comparative example 1 in relation to the scavenging ability for hydroxyl radicals;
FIG. 7 is a statistical graph of the concentration of crude polysaccharide and the concentration of vitamin C extracted from the oyster mushroom mycelia of example 2 and comparative example 1 in relation to the scavenging ability of PDDH free radicals.
Detailed Description
The invention will be further described with reference to specific embodiments, and the advantages and features of the invention will become apparent as the description proceeds. These examples are illustrative only and do not limit the scope of the present invention in any way. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention, and that such changes and modifications may be made without departing from the spirit and scope of the invention.
The oyster mushroom in the examples of the present invention is the oyster mushroom P10 variety, which is purchased from the china industrial microbial culture collection management center, and which is stored in a commercially available potato dextrose agar medium (PDA medium) at 4 ℃.
The formulation of PDA medium used in the examples of the present invention was 200g of potato, 20g of glucose, 15 g of agar.
The formula of the cottonseed hull culture medium used in the embodiment of the invention is 100g of cottonseed hulls, 120mL of water and 1g of lime.
The rosa roxburghii tratt used in the examples of the present invention is "Guinong No. 5" variety, the external and internal forms of which are shown in FIG. 1, which is produced in Longli county, Guizhou province, and the average weight of the rosa roxburghii tratt fruits is 21.26 + -1.58 g. Fresh ripe roxburgh rose fruit is washed with sterile water, crushed by a juicer and filtered through a microporous membrane (0.22 μm) to obtain essential components thereof, the nutrient components and contents of the obtained roxburgh rose juice are shown in table 1, and it can be seen from table 1 that the total sugar content in the roxburgh rose juice after crushing is 5.22 ± 0.34g/100g FW, the total acid content is 987.13 ± 73.69mg/100g FW, and the soluble protein content is 0.34 ± 0.02g/100g FW. Wherein, the main sugar in the roxburgh rose juice is sucrose, fructose and glucose, and the main acid is malic acid, lactic acid, tartaric acid, citric acid, oxalic acid, succinic acid and ascorbic acid.
All tests in the examples of the present invention were performed in triplicate. Results are shown as mean ± standard deviation of triplicate experiments. Statistical comparisons were performed using student's t-test. At P <0.05, the difference was considered statistically significant.
TABLE 1 physicochemical indices of Rosa roxburghii Tratt juice used in the examples of the present invention
Detecting an object pH Total sugar (g/100g FW) Total acid (g/100g FW) Soluble protein (g/100g FW)
Roxburgh rose juice 3.49±0.13 5.22±0.34 9.87±0.73 0.34±0.02
Example 1
Pleurotus ostreatus P10 mycelium was inoculated into PDA medium and cultured in the dark at 28 ℃ until the plate was full of mycelia, and then a block of mycelia having a diameter of 1cm was taken out by a punch under aseptic conditions and inoculated into PDA medium containing 2% of Rosa roxburghii juice (in terms of volume percentage), and the diameter and growth rate of the mycelia were measured after culturing in the dark at 28 ℃ for 5 days.
Example 2
Pleurotus ostreatus P10 mycelium was inoculated into PDA medium and cultured in the dark at 28 ℃ until the plate was full of mycelia, and then a block of mycelia having a diameter of 1cm was taken out by a punch under aseptic conditions and inoculated into PDA medium containing 3% of a fruit juice of Rosa roxburghii (in terms of volume percentage), and the diameter and growth rate of the mycelia were measured after culturing in the dark at 28 ℃ for 5 days.
Example 3
Pleurotus ostreatus P10 mycelium was inoculated into PDA medium and cultured in the dark at 28 ℃ until the plate was full of mycelia, and then a block of mycelia having a diameter of 1cm was taken out by a punch under aseptic conditions and inoculated into PDA medium containing 4% of a fruit juice of Rosa roxburghii (in terms of volume percentage), and the diameter and growth rate of the mycelia were measured after culturing in the dark at 28 ℃ for 5 days.
Example 4
Pleurotus ostreatus P10 mycelium was inoculated into PDA medium, cultured in the dark at 28 ℃ until the mycelium disk grew over the entire plate, and then a 1cm diameter block of mycelium was taken with a punch under aseptic conditions and inoculated into cottonseed hull medium containing 2% of Rosa roxburghii juice (in terms of volume percentage), and the growth rate of the mycelium was measured after culturing in the dark at 28 ℃ for 5 days.
Example 5
Pleurotus ostreatus P10 mycelium was inoculated into PDA medium, cultured in the dark at 28 ℃ until the plate was full of mycelia, and then a block of mycelia having a diameter of 1cm was taken out by a punch under aseptic conditions, inoculated into a cottonseed hull medium containing 4% of Rosa roxburghii juice (in terms of volume percentage), and cultured in the dark at 28 ℃ for 5 days, followed by measuring the growth rate of the mycelia.
Comparative example 1
In contrast to example 1, in the PDA medium of comparative example 1, in which no roxburgh rose juice was added, pleurotus ostreatus P10 mycelium was inoculated to PDA medium, cultured in the dark at 28 ℃ until its mycelial disk grew over the entire plate, and then a piece of mycelial with a diameter of 1cm was taken with a punch under aseptic conditions, inoculated to PDA medium containing no roxburgh rose juice, and the diameter and growth rate of the mycelial were measured after culturing in the dark at 28 ℃ for 5 days.
Comparative example 2
In comparison with example 1, comparative example 2 was performed by adding a high concentration of roxburgh rose juice, i.e., inoculating oyster mushroom P10 mycelium to PDA medium, culturing in the dark at 28 ℃ until its mycelium disks grew over the whole plate, then taking a hypha block of 1cm in diameter under aseptic conditions with a punch, inoculating to PDA medium containing 8% roxburgh rose juice (in terms of volume percentage), and measuring the diameter and growth rate of the mycelium after culturing in the dark at 28 ℃ for 5 days.
Comparative example 3
Inoculating Pleurotus Ostreatus P10 mycelium into PDA culture medium, culturing at 28 deg.C in dark until its mycelium disk grows over the whole plate, taking mycelium block with diameter of 1cm under aseptic condition with puncher, inoculating into cottonseed hull culture medium without Rosa roxburghii juice, culturing at 28 deg.C in dark for 5 days, and measuring growth rate of mycelium.
Comparative example 4
Pleurotus ostreatus P10 mycelium was inoculated into PDA medium, cultured in the dark at 28 ℃ until the plate was full of mycelia, and then a block of mycelia with a diameter of 1cm was taken out by a punch under aseptic conditions and inoculated into cottonseed hull medium containing 8% of Rosa roxburghii juice (in terms of volume percentage), and the growth rate of mycelia was measured after culturing in the dark at 28 ℃ for 5 days.
Effect of Rosa roxburghii juice on growth of Pleurotus ostreatus mycelia
The growth of Pleurotus ostreatus mycelia on PDA medium in examples 1-3 and comparative examples 1-2 was compared, and the results are shown in FIG. 2, wherein FIG. 2A is the growth of the mycelia of Pleurotus ostreatus in example 1, FIG. 2B is the growth on the PDA medium in example 2, FIG. 2C shows the growth on PDA medium in example 3, FIG. 2D shows the growth on PDA medium in comparative example 1, FIG. 2E shows the growth on the PDA medium of comparative example 2. As can be seen from FIG. 2, the mycelia of Pleurotus ostreatus are more dense and robust after 2-4% of the fruit juice of Rosa roxburghii (in terms of volume%) is added to the PDA medium in examples 1-3, the above results indicate that addition of a certain amount of the rosa roxburghii tratt juice to the PDA medium promotes the growth of the mycelium of pleurotus ostreatus P10, and that a high concentration of the rosa roxburghii tratt juice inhibits the growth of the mycelium of pleurotus ostreatus P10. The diameters and growth rates of the oyster mushroom mycelia of examples 1 to 3 and comparative examples 1 to 2 were further tested as shown in fig. 3 (. P <0.05,. P <0.01), in which RM represents the juice of roxburgh rose, wherein fig. 3A is a statistical graph of the diameters of the oyster mushroom mycelia P10 of examples 1 to 3 and comparative examples 1 to 2, and fig. 3B is a statistical graph of the growth rates of the oyster mushroom mycelia of examples 1 to 3 and comparative examples 1 to 2, and it can be seen from fig. 3 that the oyster mushroom mycelia of examples 1 to 3 according to the present invention have larger diameters and faster growth rates than those of comparative example 1 to which no juice of roxburgh rose was added and comparative example 2 to which 8% (in terms of volume percentage) of the juice of roxburgh was added.
Further investigating the effect of the roxburgh rose juice on the growth of the oyster mushroom mycelia on the cottonseed hull culture medium, the growth rate of the oyster mushroom mycelia in examples 4 to 5 and comparative examples 3 to 4 was tested, respectively, and the results are shown in fig. 4 (. beta.P <0.05), where RM represents the roxburgh rose juice, and it can be seen from fig. 4 that the addition of 2% and 4% of the roxburgh rose juice (in terms of volume percentage) in the cottonseed hull culture medium also has an accelerating effect on the growth rate of the oyster mushroom mycelia. The above results show that the roxburgh rose juice has the effect of promoting the growth of oyster mushroom mycelia in a proper concentration range both for PDA culture medium and cottonseed hull culture medium.
Effect of Rosa roxburghii Tratt juice on the nutritional ingredient composition of Pleurotus ostreatus mycelia
Further comparing the effect of the addition of the roxburgh rose juice on the nutritional composition of the oyster mushroom mycelia, the basic composition, amino acid composition and vitamin content of the oyster mushroom mycelia in example 2 and comparative example 1 were analyzed.
The oyster mushroom mycelia of example 2 and comparative example 1 were dried in a drying oven to a constant weight, and ground into powder for measurement of nutrients of the oyster mushroom mycelia.
The content of crude protein was determined by Kjeldahl method (GB T6432-2018).
The fat content was determined by Soxhlet extraction (GB 5009.6-2016).
Soluble, ash and coarse fiber analysis was performed as described in the literature (Wang D, Sakoda A, Suzuki M. biological effectiveness and numerical value of Pleurotus ostreatus laboratory on site Technology,2001,78(3): 293-) 300.).
The content of amino acid GB 5009.124-2016.
Determination of crude polysaccharide: 100g of dry powder is extracted from oyster mushroom mycelia by hot water, and the specific method comprises the steps of soaking the oyster mushroom mycelia in the hot water for 2.5 hours at the temperature of 65 ℃ and in the mass ratio of the oyster mushroom mycelia to the hot water of 1: 30. The extract was filtered and concentrated under reduced pressure at 65 ℃ in a rotary evaporator, precipitated with 95% ethanol at a ratio of 1:3 (extract: ethanol, v/v), stored at 4 ℃ for 24h, and then centrifuged at 4000 Xg for 30 minutes. And (4) freeze-drying the obtained precipitate to obtain crude polysaccharide in the oyster mushroom mycelia, and calculating the yield and the content of the crude polysaccharide.
Yield of crude polysaccharide (W) p /W m )×100％；
Crude polysaccharide content (CV/W) m )×100％；
Wherein, W p Is a mass directly weighed after concentration, W m The mass of mycelium dry powder, and C is the concentration of crude polysaccharide; v is the volume of crude polysaccharide after concentration and C is tested according to conventional techniques in the art.
The antioxidant properties of the crude polysaccharide were tested according to methods described in the literature (Zhang Y, Dai L, Kong X, et al. Characterisation and in vitro antioxidant activities of polysaccharides from Pleurotus ostreatus. International Journal of Biological Macromolecules,2012,51(3): 259) to evaluate the ability of the crude polysaccharide in Pleurotus ostreatus mycelia to scavenge hydroxyl radicals and 1, 1-diphenyl-2-pichydrazide radicals (DPPH).
Table 2 shows the basic composition of the pleurotus ostreatus mycelium in example 2 and comparative example 1.
Table 2 basic composition of oyster mushroom mycelia in example 2 and comparative example 1 (%, P <0.05 based on the dry weight of oyster mushroom mycelia)
Figure BDA0003670468050000061
As can be seen from Table 2, the contents of soluble substances, fats, ashes and crude fibers in the Pleurotus ostreatus mycelia of example 2 are not much different from those of the Pleurotus ostreatus mycelia of comparative example 1, but the content of crude protein in the Pleurotus ostreatus mycelia of example 2 is significantly higher than that of comparative example 1, that is, the content of crude protein in the Pleurotus ostreatus culture medium of the present invention can be increased. Table 3 shows the composition of amino acids and the contents of each component in the mycelia of oyster mushroom according to the present invention in example 2 and comparative example 1, and it can be seen from table 3 that the contents of the total amino acids (12.29 ± 0.41%) in the mycelia of oyster mushroom according to example 2 are higher than those in comparative example 1(11.23 ± 0.37), wherein the total contents of 8 essential amino acids in the mycelia of oyster mushroom according to example 2 are higher than those in comparative example 1. The increase in crude protein and amino acid content in the oyster mushroom mycelia in example 2 may be related to the carbon and nitrogen sources abundant in the roxburgh rose juice.
Table 3 composition differences of amino acids in oyster mushroom mycelia in example 2 and comparative example 1 (%, P <0.05 based on dry weight of oyster mushroom mycelia)
Figure BDA0003670468050000071
Wherein the superscript a represents an essential amino acid.
Table 4 shows the results of the measurement of the vitamin contents in the oyster mushroom mycelia of example 2 and comparative example 1, and it can be seen from Table 4 that the contents of various vitamins in the oyster mushroom mycelia of example 2 are higher than those of comparative example 1 (thiamine, riboflavin nicotinic acid, nicotinic acid), especially nicotinic acid.
TABLE 4 vitamin content of Pleurotus Ostreatus mycelium in example 2 and comparative example 1 (mg/100g, based on dry weight of Pleurotus Ostreatus mycelium)
Figure BDA0003670468050000072
Further comparing the yields and contents of the crude polysaccharides in the oyster mushroom mycelia of example 2 and comparative example 1, the results are shown in fig. 5, where RM represents the juice of roxburgh rose, fig. 5 shows the yields and contents of the crude polysaccharides in the oyster mushroom mycelia of example 2 and comparative example 1, and it can be seen from fig. 5 that there is no significant difference in the yields of the crude polysaccharides of the oyster mushroom mycelia of example 2 and comparative example 1, both of which are about 10%, but the content of the crude polysaccharides in the oyster mushroom mycelia of example 2 is significantly higher than that in comparative example 1, so that the oyster mushroom compost in the example of the present invention can increase the content of the crude polysaccharides in the oyster mushroom mycelia, i.e., can increase the purity of the polysaccharides in the oyster mushroom mycelia.
Further comparing the antioxidant ability of the crude polysaccharide in the oyster mushroom mycelia of example 2 and comparative example 1, the results are shown in fig. 6, in which RM represents the juice of roxburgh rose, and fig. 6 is the relationship between the concentration of the crude polysaccharide extracted from the oyster mushroom mycelia of example 2 and comparative example 1 and the concentration of vitamin C and the scavenging ability for hydroxyl radicals, and it can be seen from fig. 6 that the scavenging ability for hydroxyl radicals is continuously enhanced with the increase of the concentration of the crude polysaccharide, exhibiting concentration-dependent characteristics, and the scavenging ability for hydroxyl radicals of the crude polysaccharide extracted from the oyster mushroom mycelia of example 2 and comparative example 1 is not significantly different at each concentration. Wherein Vc represents the scavenging capacity of vitamin C for hydroxyl free radicals.
Fig. 7 is a graph showing the relationship between the concentration of crude polysaccharide extracted from the oyster mushroom mycelia of example 2 and comparative example 1, in which RM represents the juice of rosa roxburghii tratt, and the concentration of vitamin C and the DPPH radical scavenging ability, it can be also seen from fig. 7 that the DPPH radical scavenging ability is continuously enhanced with the increase of the concentration of crude polysaccharide, exhibiting a concentration-dependent characteristic, and that the DPPH radical scavenging ability of the crude polysaccharide extracted from the oyster mushroom mycelia of example 2 and comparative example 1 is not significantly different at each concentration. Wherein Vc represents the scavenging ability of vitamin C on DPPH free radicals. The results show that the addition of the roxburgh rose juice in the oyster mushroom compost provided by the embodiment of the invention does not reduce the oxidation resistance of the crude polysaccharide in the oyster mushroom mycelia.
Although the addition of the roxburgh rose juice in the oyster mushroom compost in the embodiment of the invention does not improve the oxidation resistance of the crude polysaccharide, the addition of the roxburgh rose juice in the oyster mushroom compost in the embodiment of the invention can improve the content of the crude polysaccharide in the prepared crude polysaccharide, namely reduce the content of impurities in the extracted crude polysaccharide, so that the crude polysaccharide and the total oxidation resistance of the extracted crude polysaccharide in the oyster mushroom mycelium in the embodiment of the invention are higher than those in the comparative example 1 for the same weight of oyster mushroom mycelium, and the main reason is that the content of the extracted crude polysaccharide in the oyster mushroom mycelium in the embodiment of the invention is higher.
Researches show that the roxburgh rose juice and the culture medium in the embodiment of the invention have a synergistic effect, and the culture material consisting of the roxburgh rose juice and the culture medium can improve the growth speed of the oyster mushroom mycelia, improve the diameter of the oyster mushroom mycelia, improve the content of crude protein and vitamins in the oyster mushroom mycelia, and improve the total oxidation resistance of crude polysaccharide in the oyster mushroom mycelia. Compared with the roxburgh rose pomace, the roxburgh rose juice in the embodiment of the invention has richer nutrition, is easier to obtain and is more convenient and faster to operate.
The above embodiments are preferred embodiments of the present invention, but the present invention is not limited to the above embodiments, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents thereof, and all such changes, modifications, substitutions, combinations, and simplifications are intended to be included in the scope of the present invention.

Claims (10)

1. The oyster mushroom culture material is characterized by comprising a culture medium and roxburgh rose juice, wherein the volume ratio of the culture medium to the roxburgh rose juice is 1: (0.01-0.06).
2. The compost of claim 1, wherein the volume ratio of the culture medium to the roxburgh rose juice is 1: (0.02-0.05).
3. The compost of claim 1, wherein the culture medium comprises potato dextrose agar medium, cottonseed hull medium, corn agar medium.
4. The culture medium according to claim 1, wherein the Rosa roxburghii juice contains 4.5-6.0 g/100g FW of total sugar, 900-1100 mg/100g FW of total acid and 0.2-0.4 g/100g FW of soluble protein.
5. The compost of claim 4, wherein the sugar comprises sucrose, fructose, glucose, and the acid comprises malic acid, lactic acid, tartaric acid, citric acid, oxalic acid, succinic acid, ascorbic acid.
6. A use method of an oyster mushroom compost according to any one of claims 1 to 5, characterized in that the method is to place oyster mushrooms in the compost for cultivation.
7. The method according to claim 6, wherein the temperature of the culture is 25 to 30 ℃ and the time of the culture is 3 to 6 days.
8. The method according to claim 6, wherein the volume ratio of the culture medium to the roxburgh rose juice in the oyster mushroom compost is 1: (0.01-0.06).
9. Use of the compost of any of claims 1 to 5 in the preparation of a fungal culture formulation.
10. Use according to claim 9, wherein the fungi comprise oyster mushroom, yellow mushroom, hericium erinaceus, shiitake mushroom, agrocybe aegerita.
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