CN114830968B - Oyster mushroom culture material and preparation method and application thereof - Google Patents
Oyster mushroom culture material and preparation method and application thereof Download PDFInfo
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- CN114830968B CN114830968B CN202210603288.6A CN202210603288A CN114830968B CN 114830968 B CN114830968 B CN 114830968B CN 202210603288 A CN202210603288 A CN 202210603288A CN 114830968 B CN114830968 B CN 114830968B
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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
- A01G18/40—Cultivation of spawn
Abstract
The invention discloses an oyster mushroom culture material, a preparation method and application thereof, wherein the culture material comprises a culture medium and roxburgh rose juice, and the volume ratio of the culture medium to the roxburgh rose juice is 1: (0.01-0.06), wherein the total sugar content in the Rosa roxburghii fruit 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 interaction effect, and the culture medium composed of the roxburgh rose juice and the culture medium can improve the growth speed and the diameter of oyster mushroom mycelia and improve the content of crude proteins and microbions in the oyster mushroom mycelia.
Description
Technical Field
The invention relates to the technical field of edible fungi culture, in particular to an oyster mushroom culture material and a preparation method and application thereof.
Background
Oyster mushroom (Pleurotus ostreatus) is edible fungus of Basidiomycota (Basidiomycetae), agaricales (Agaricicomycetae), agaricales (Agaricicales), pleurotus (Pleurotus). The oyster mushroom fruiting body is delicious in meat quality and rich in nutrition, is deeply favored by people, has the consumption equivalent to that of mushrooms and agaricus bisporus, and is also an edible fungus with larger cultivation quantity and wider distribution area. The rapid development of the oyster mushroom cultivation scale causes shortage of cultivation materials and increases production cost, which becomes a bottleneck restricting the development of the oyster mushroom industry. Therefore, the search for new, alternative culture substrates is an urgent problem in the development of the oyster mushroom industry.
Disclosure of Invention
The present invention aims to solve at least one of the technical problems in the prior art described above. Therefore, the invention provides an oyster mushroom culture material, 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 rosa roxburghii tratt juice and the culture medium have the synergistic interaction, and the culture medium formed by the rosa roxburghii tratt juice and the culture medium can improve the growth speed of oyster mushroom mycelia, the diameter of the oyster mushroom mycelia and the content of crude protein and microbion in the oyster mushroom mycelia.
In a first aspect of the present invention, there is provided a culture medium for oyster mushroom, the culture medium comprising a culture medium and a juice of Rosa roxburghii.
According to the first aspect of the invention, in some embodiments of the invention, the volume fraction ratio of the culture medium to the roxburgh rose juice is 1: (0.01-0.06).
In some preferred embodiments of the invention, the ratio of the culture medium to the Rosa roxburghii fruit juice is 1 in parts by volume: (0.02-0.05).
In some preferred embodiments of the invention, the culture medium comprises potato dextrose agar medium, cotton seed hull medium, corn agar medium.
In some preferred embodiments of the present invention, the total sugar content in the Rosa roxburghii fruit 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.
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 fruit juice is obtained by crushing Rosa roxburghii fruit with a juicer and filtering.
In some preferred embodiments of the invention, the Rosa roxburghii fruit is variety "Guinong No. 5".
According to a second aspect of the invention, a use method of the oyster mushroom compost according to the first aspect of the invention is provided, and the oyster mushroom compost is placed in the oyster mushroom compost for cultivation.
According to the second aspect of the present invention, in some preferred embodiments of the present invention, the weight ratio of the culture medium and the fructus Rosae Normalis juice in the culture medium of the oyster mushroom is 1: (0.01-0.06).
In some preferred embodiments of the invention, the culture is a light-protected culture.
In some preferred embodiments of the invention, the temperature of the culture is 25-30 ℃.
In some preferred embodiments of the invention, the incubation time is 3 to 6 days.
In a third aspect, the invention provides an application of the oyster mushroom culture material in preparing a fungus culture preparation.
According to a third aspect of the invention, in some preferred embodiments of the invention, the fungus comprises oyster mushroom, yellow mushroom, hericium erinaceus, shiitake mushroom, agrocybe cylindracea.
In some preferred embodiments of the invention, the fungus is oyster mushroom.
The beneficial effects of the invention are as follows:
the roxburgh rose fruit juice and the culture medium have a synergistic interaction effect, and the culture medium composed of the roxburgh rose fruit juice and the culture medium can improve the growth speed of oyster mushroom mycelia, the diameter of the oyster mushroom mycelia and the content of crude protein and microbion in the oyster mushroom mycelia.
Drawings
FIG. 1 is an external and internal morphology of a Rosa roxburghii fruit of variety "Guinong No. 5";
FIG. 2 shows the growth of oyster mushroom mycelia in examples 1 to 3 and comparative examples 1 to 2;
FIG. 3 is a graph showing the growth diameter and growth rate of oyster mushroom mycelia in examples 1 to 3 and comparative examples 1 to 2;
FIG. 4 is a graph showing the growth rate of oyster mushroom mycelia in examples 4 to 5 and comparative examples 3 to 4;
FIG. 5 is a statistical chart of the yield of crude polysaccharide and the content of crude polysaccharide in oyster mushroom mycelia of example 2 and comparative example 1;
FIG. 6 is a statistical graph showing the relationship between the concentration of crude polysaccharide and the concentration of vitamin C extracted from oyster mushroom mycelia of example 2 and comparative example 1 and the scavenging ability to hydroxyl radicals;
FIG. 7 is a statistical graph showing the relationship between the concentration of crude polysaccharide and the concentration of vitamin C extracted from oyster mushroom mycelia of example 2 and comparative example 1 and the scavenging ability to PDDH free radicals.
Detailed Description
The invention will be further described with reference to specific embodiments, and advantages and features of the invention will become apparent from the description. These examples are merely exemplary and do not limit the scope of the invention in any way. It will be understood by those skilled in the art that various changes and substitutions of details and forms of the technical solution of the present invention may be made without departing from the spirit and scope of the present invention, but these changes and substitutions fall within the scope of the present invention.
Oyster mushroom in the example of the present invention is an oyster mushroom P10 variety, which is purchased from China center for type culture Collection of industrial microorganisms, which is stored in a commercially available potato dextrose agar medium (PDA medium) at 4℃and which is purchased from Haibo biotechnology Co.
The PDA culture medium used in the examples of the present invention was formulated as 200g potato, 20g glucose, 15 g agar.
The formula of the cotton seed hull culture medium used in the embodiment of the invention is 100g of cotton seed hulls, 120mL of water and 1g of lime.
The Rosa roxburghii used in the examples of the present invention is "Guinong No. 5" variety, whose external and internal forms are shown in FIG. 1, produced from Longli county, guizhou, and whose average weight of Rosa roxburghii fruit is 21.26.+ -. 1.58g. Fresh mature Rosa roxburghii fruit is washed by using sterile water, crushed by a juicer and filtered by a microporous membrane (0.22 mu m) to obtain essential components, the nutrition components and the content of the obtained Rosa roxburghii fruit juice are shown in table 1, and the total sugar content of the crushed Rosa roxburghii fruit juice is 5.22+/-0.34 g/100g FW, the total acid content is 987.13 +/-73.69 mg/100g FW and the soluble protein content is 0.34+/-0.02 g/100g FW can be seen from table 1. Wherein the main sugar in fructus Rosae Normalis juice is sucrose, fructose, or glucose, and the main acid is malic acid, lactic acid, tartaric acid, citric acid, oxalic acid, succinic acid, or ascorbic acid.
All tests in the examples of the present invention were performed in triplicate. Results are shown as mean ± standard deviation of three parallel experiments. Statistical comparisons were performed using student's t-test. At P <0.05, the difference is considered statistically significant.
TABLE 1 physicochemical index of Rosa roxburghii fruit juice used in the examples of the invention
| Object of detection | pH | Total sugar (g/100 g FW) | Total acid (g/100 g FW) | Soluble protein (g/100 g FW) |
| Rosa roxburghii fruit juice | 3.49±0.13 | 5.22±0.34 | 9.87±0.73 | 0.34±0.02 |
Example 1
Inoculating P10 mycelium of oyster mushroom into PDA culture medium, culturing at 28deg.C in darkness until mycelium tray grows over the whole plate, taking mycelium block with diameter of 1cm under aseptic condition, inoculating into PDA culture medium containing 2% fructus Rosae Normalis juice (by volume percentage), and culturing at 28deg.C in darkness for 5 days to measure mycelium diameter and growth rate.
Example 2
Inoculating P10 mycelium of oyster mushroom into PDA culture medium, culturing at 28deg.C in darkness until mycelium tray grows over the whole plate, taking mycelium block with diameter of 1cm under aseptic condition, inoculating into PDA culture medium containing 3% fructus Rosae Normalis juice (by volume percentage), and culturing at 28deg.C in darkness for 5 days to measure mycelium diameter and growth rate.
Example 3
Inoculating P10 mycelium of oyster mushroom into PDA culture medium, culturing at 28deg.C in darkness until mycelium tray grows over the whole plate, taking mycelium block with diameter of 1cm under aseptic condition, inoculating into PDA culture medium containing 4% fructus Rosae Normalis juice (by volume percentage), and culturing at 28deg.C in darkness for 5 days to measure mycelium diameter and growth rate.
Example 4
Inoculating P10 mycelium of oyster mushroom into PDA culture medium, culturing at 28deg.C in darkness until mycelium tray grows over the whole plate, taking mycelium block with diameter of 1cm under aseptic condition, inoculating into cotton seed hull culture medium containing 2% fructus Rosae Normalis juice (by volume percentage), culturing at 28deg.C in darkness for 5 days, and measuring mycelium growth rate.
Example 5
Inoculating P10 mycelium of oyster mushroom into PDA culture medium, culturing at 28deg.C in darkness until mycelium tray grows over the whole plate, taking mycelium block with diameter of 1cm under aseptic condition, inoculating into cotton seed hull culture medium containing 4% fructus Rosae Normalis juice (by volume percentage), culturing at 28deg.C in darkness for 5 days, and measuring mycelium growth rate.
Comparative example 1
In contrast to example 1, in which no Rosa roxburghii fruit juice was added to the PDA medium in comparative example 1, P10 mycelia of oyster mushroom was inoculated to the PDA medium, cultured in a dark condition at 28℃until the whole plate was grown on a mycelium tray, then 1 cm-diameter mycelium pieces were taken out with a punch under aseptic conditions, inoculated to the PDA medium containing no Rosa roxburghii fruit juice, and the diameter and growth rate of the mycelia were measured after culturing in a dark condition at 28℃for 5 days.
Comparative example 2
In comparison with example 1, the high concentration of the juice of Rosa roxburghii in comparative example 2 was added, namely, P10 mycelia of oyster mushroom was inoculated into PDA medium, cultured in a dark condition at 28℃until the mycelia plate thereof was grown up to the whole plate, then 1cm diameter of the mycelia mass was taken out with a punch under aseptic condition, inoculated into PDA medium containing 8% of the juice of Rosa roxburghii (in volume percent), and the diameter and growth rate of the mycelia were measured after culturing in a dark condition at 28℃for 5 days.
Comparative example 3
Inoculating P10 mycelium of oyster mushroom into PDA culture medium, culturing at 28deg.C in darkness until mycelium tray grows over the whole plate, taking mycelium block with diameter of 1cm under aseptic condition, inoculating into cotton seed hull culture medium without fructus Rosae Normalis juice, culturing at 28deg.C in darkness for 5 days, and measuring mycelium growth rate.
Comparative example 4
Inoculating P10 mycelia of oyster mushroom into PDA culture medium, culturing at 28deg.C in darkness until mycelia tray grows over the whole plate, taking 1cm diameter mycelia with a puncher under aseptic condition, inoculating into cotton seed hull culture medium containing 8% fructus Rosae Normalis juice (by volume percentage), and culturing at 28deg.C in darkness for 5 days.
Effect of Rosa roxburghii fruit juice on oyster mushroom mycelium growth
Comparing the growth of oyster mushroom mycelia on PDA medium in examples 1-3 and comparative examples 1-2, the results are shown in FIG. 2, wherein FIG. 2A shows the growth of oyster mushroom mycelia in example 1, FIG. 2B shows the growth of oyster mushroom mycelia on PDA medium in example 2, FIG. 2C shows the growth of oyster mushroom mycelia on PDA medium in example 3, FIG. 2D shows the growth of oyster mushroom mycelia in comparative example 1, FIG. 2E shows the growth of oyster mushroom mycelia on PDA medium in comparative example 2, and after 2-4% of Rosa roxburghii fruit juice (in volume percent) is added to PDA medium in examples 1-3, the oyster mushroom mycelia are thicker and stronger, the above results show that the addition of a certain amount of Rosa roxburghii fruit juice in PDA medium can promote the growth of oyster mushroom P10 mycelia, and the growth of oyster mushroom P10 mycelia can be inhibited by the high concentration of Rosa roxburghii fruit juice. The diameter and growth rate of oyster mushroom mycelia in 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 a juice of rosa roxburghii, wherein fig. 3A is a statistical graph of the diameter of oyster mushroom mycelia P10 in examples 1 to 3 and comparative examples 1 to 2, and fig. 3B is a statistical graph of the growth rate of oyster mushroom mycelia in examples 1 to 3 and comparative examples 1 to 2, and it can be seen from fig. 3 that oyster mushroom mycelia in examples 1 to 3 of the present invention have a larger diameter and a faster growth rate than those of comparative example 1 to which rosa roxburghii juice was not added and comparative example 2 to which 8% (by volume percentage) of rosa roxburghii juice was added.
The effect of the juice of rosa roxburghii on the growth of oyster mushroom mycelia on the cotton seed hull culture medium was further studied, and the growth rates of oyster mushroom mycelia in examples 4 to 5 and comparative examples 3 to 4 were respectively tested, and the results are shown in fig. 4 (P < 0.05), wherein RM represents the juice of rosa roxburghii, and it can be seen from fig. 4 that the addition of 2% and 4% of the juice of rosa roxburghii (in terms of volume percent) to the cotton seed hull culture medium has an accelerating effect on the growth rate of oyster mushroom mycelia. The results show that the rosa roxburghii tratt juice has an effect of promoting the growth of oyster mushroom mycelia in a proper concentration range both in a PDA culture medium and a cotton seed hull culture medium.
Influence of Rosa roxburghii fruit juice on nutrient composition of oyster mushroom mycelia
The effect of the addition of the Rosa roxburghii juice on the nutritional composition of oyster mushroom mycelia was further compared, and the basic composition, amino acid composition, and vitamin content of oyster mushroom mycelia in example 2 and comparative example 1 were analyzed.
The oyster mushroom mycelia of example 2 and comparative example 1 were respectively taken, dried in a drying oven to constant weight, and crushed into powder for determination of nutritional ingredients of oyster mushroom mycelia.
The crude protein content was determined by Kjeldahl micro-scale nitrogen determination (GB T6432-2018).
The fat content was determined by Soxhlet extraction (GB 5009.6-2016).
Analysis of solubles, ash and crude fibers was performed as described in the reference (Wang D, sakoda A, suzuki M. Biological efficiency and nutritional value of Pleurotus ostreatus cultivated on spent beer grain. Biological Technology,2001,78 (3): 293-300.).
The amino acid content was tested as described in 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 oyster mushroom mycelia in hot water for 2.5 hours, wherein the temperature of the hot water is 65 ℃, and the mass ratio of the oyster mushroom mycelia to the hot water is 1:30. The extract was filtered and concentrated under reduced pressure in a rotary evaporator at 65℃and precipitated with 95% ethanol in a ratio of 1:3 (extract: ethanol, v/v) and stored at 4℃for 24h, then centrifuged at 4000 Xg for 30 min. And freeze-drying the obtained precipitate to obtain crude polysaccharide in oyster mushroom mycelia, and calculating the yield and content of the crude polysaccharide.
Yield of crude polysaccharide= (W p /W m )×100％；
Content of crude polysaccharide= (CV/W m )×100％；
Wherein W is p For the mass directly weighed after concentration, W m The quality of mycelium dry powder is that C is the concentration of crude polysaccharide; v is the volume of the 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 the methods described in the literature (Zhang Y, dai L, kong X, et al, charafection and in vitro antioxidant activities of polysaccharides from Pleurotus engineering. International Journal of Biological Macromolecules,2012,51 (3): 259-265), and the ability of the crude polysaccharide to scavenge hydroxyl radicals and 1, 1-diphenyl-2-picrylhydrazyl radicals (DPPH) in oyster mushroom mycelia was evaluated.
Table 2 shows the basic compositions of oyster mushroom mycelia in example 2 and comparative example 1.
Table 2 basic composition of oyster mushroom mycelia in example 2 and comparative example 1 (% > based on dry weight of oyster mushroom mycelia, < 0.05P)
As can be seen from Table 2, the content of solubles, fat, ash, crude fiber in the oyster mushroom mycelia of example 2 is not much different from that in the oyster mushroom mycelia of comparative example 1, but the content of crude protein in the oyster mushroom mycelia of example 2 is significantly higher than that in comparative example 1, that is, the oyster mushroom culture medium of the present invention can increase the content of crude protein in the oyster mushroom mycelia. Table 3 shows the compositions of amino acids and the contents of the respective components in the oyster mushroom mycelia of example 2 and comparative example 1 according to the present invention, and it can be seen from Table 3 that the total amino acid content (12.29.+ -. 0.41%) in the oyster mushroom mycelia of example 2 is higher than that in comparative example 1 (11.23.+ -. 0.37), wherein the total content of 8 essential amino acids in the oyster mushroom mycelia of example 2 is higher than that in comparative example 1. The increase in crude protein and amino acid content in oyster mushroom mycelia in example 2 may be related to the abundance of carbon and nitrogen sources in the juice of rosa roxburghii tratt.
Table 3 the difference in composition of amino acids in the oyster mushroom mycelia of example 2 and comparative example 1 (% > based on dry weight of oyster mushroom mycelia, < 0.05P
Wherein the upper subscript a represents an essential amino acid.
Table 4 shows the results of measuring the vitamin contents in the oyster mushroom mycelia of example 2 and comparative example 1. As can be seen from Table 4, the contents of various vitamins in the oyster mushroom mycelia of example 2 are higher than those in comparative example 1 (thiamine, riboflavin niacin, niacin), especially niacin.
TABLE 4 vitamin content of oyster mushroom mycelia in example 2 and comparative example 1 (mg/100 g, based on dry weight of oyster mushroom mycelia)
Further comparing the yields and contents of crude polysaccharides in the oyster mushroom mycelia of example 2 and comparative example 1, the results are shown in fig. 5, wherein RM represents a juice of rosa roxburghii, and fig. 5 shows the yields and contents of crude polysaccharides in the oyster mushroom mycelia of example 2 and comparative example 1, and it can be seen from fig. 5 that the yields of crude polysaccharides in the oyster mushroom mycelia of example 2 and comparative example 1 are not significantly different, but the contents of crude polysaccharides in the oyster mushroom mycelia of example 2 are significantly higher than those of comparative example 1, so that the oyster mushroom culture material of the present invention can increase the content of crude polysaccharides in the oyster mushroom mycelia, i.e., can increase the purity of polysaccharides in the oyster mushroom mycelia.
Further comparing the antioxidant capacity of the crude polysaccharide in the oyster mushroom mycelia of example 2 and comparative example 1, the results are shown in FIG. 6, wherein RM represents a Rosa roxburghii fruit juice, FIG. 6 is a 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 capacity for hydroxyl radicals, and it can be seen from FIG. 6 that the scavenging capacity for hydroxyl radicals is continuously enhanced as the concentration of the crude polysaccharide increases, exhibiting concentration-dependent characteristics, and that the scavenging capacity 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 ability of vitamin C to hydroxyl radicals.
Fig. 7 is a graph showing the relationship between the concentration of crude polysaccharide extracted from oyster mushroom mycelia of example 2 and comparative example 1 and the concentration of vitamin C and the scavenging ability to DPPH radicals, wherein RM represents a juice of rosa roxburghii, and as the concentration of crude polysaccharide increases, the scavenging ability to DPPH radicals increases, exhibiting a concentration-dependent characteristic, and the scavenging ability to DPPH radicals of crude polysaccharide extracted from oyster mushroom mycelia of example 2 and comparative example 1 does not significantly differ at each concentration. Wherein Vc represents the scavenging ability of vitamin C to DPPH free radical. The above results indicate that the addition of the juice of the rosa roxburghii tratt in the oyster mushroom culture material in the embodiment of the invention does not reduce the oxidation resistance of the crude polysaccharide in the oyster mushroom mycelium.
Although the addition of the juice of the roxburgh rose in the oyster mushroom culture medium of the embodiment of the invention does not improve the oxidation resistance of the crude polysaccharide itself, the addition of the juice of the roxburgh rose in the oyster mushroom culture medium of the embodiment of the invention can improve the content of the crude polysaccharide in the prepared crude polysaccharide, i.e. reduce the content of impurities in the extracted crude polysaccharide, so that the crude polysaccharide and the total oxidation resistance of the oyster mushroom mycelium in the embodiment of the invention are higher than those of the oyster mushroom mycelium in the embodiment of the invention for the same weight of oyster mushroom mycelium, which is mainly because the content of the crude polysaccharide extracted in the oyster mushroom mycelium in the embodiment of the invention is higher.
Research shows that the rosa roxburghii fruit juice and the culture medium in the embodiment of the invention have the synergistic interaction effect, the culture material composed of the rosa roxburghii fruit juice and the culture medium can improve the growth speed of oyster mushroom mycelia, can improve the diameter of the oyster mushroom mycelia, can improve the content of crude proteins and microbions in the oyster mushroom mycelia, and can improve the total oxidation resistance of crude polysaccharide in the oyster mushroom mycelia. And compared with the rosa roxburghii tratt pomace, the rosa roxburghii tratt juice provided by the embodiment of the invention is richer in nutrition, easier to obtain and more convenient to operate.
The above examples are preferred embodiments of the present invention, but the embodiments of the present invention are not limited to the above examples, and any other changes, modifications, substitutions, combinations, and simplifications that do not depart from the spirit and principle of the present invention should be made in the equivalent manner, and the embodiments are included in the protection scope of the present invention.
Claims (6)
1. The oyster mushroom compost 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: (0.02-0.04), wherein the roxburgh rose fruit juice is obtained by crushing roxburgh rose fruit by a juicer and filtering; the culture medium comprises a potato dextrose agar culture medium, a cotton seed hull culture medium and a corn agar culture medium; the Rosa roxburghii is a noble agricultural No. 5 variety, and the oyster mushroom is oyster mushroom P10.
2. The culture material according to claim 1, wherein the total sugar content in the Rosa roxburghii fruit 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.
3. The culture medium of claim 2, wherein the total sugar comprises sucrose, fructose, glucose, and the total acid comprises malic acid, lactic acid, tartaric acid, citric acid, oxalic acid, succinic acid, ascorbic acid.
4. The method of using a culture medium for oyster mushrooms according to any one of claims 1 to 3, wherein the method is to culture oyster mushrooms in the culture medium.
5. The method according to claim 4, wherein the temperature of the cultivation is 25-30 ℃, and the time of the cultivation is 3-6 days.
6. Use of the culture medium according to any one of claims 1 to 3 for the preparation of oyster mushroom culture preparations.
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