CN115226571A - Sparassis crispa liquid strain culture medium and culture method thereof - Google Patents
Sparassis crispa liquid strain culture medium and culture method thereof Download PDFInfo
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- CN115226571A CN115226571A CN202210879570.7A CN202210879570A CN115226571A CN 115226571 A CN115226571 A CN 115226571A CN 202210879570 A CN202210879570 A CN 202210879570A CN 115226571 A CN115226571 A CN 115226571A
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G18/00—Cultivation of mushrooms
- A01G18/20—Culture media, e.g. compost
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G18/00—Cultivation of mushrooms
Abstract
The invention discloses a sparassis crispa liquid strain culture medium which is prepared by mixing the following components in parts by mass: the rejuvenation flat plate is mainly prepared by mixing the following components in parts by mass: potato, glucose, magnesium sulfate, potassium dihydrogen phosphate, peptone, agar strips and pure water; the shake flask is mainly prepared by mixing the following components in parts by mass: glucose, corn flour, starch, peptone, potassium dihydrogen phosphate and magnesium sulfate, the pH value is 4.9-5.2, 400 strain blocks with the inoculation diameter of 1mm are inoculated, and the strain blocks are broken by 0.5 (hour/day).
Description
Technical Field
The invention relates to the technical field of biology, in particular to a sparassis crispa liquid strain culture medium and a culture method thereof.
Background
Sparassis crispa, belonging to genus Basidiomycota, order Agaricales of Hymenomycetes, genus Sparassis of family Sparassidaceae, is a rare edible fungus which has been developed in recent years; sparassis crispa is rich in nutrition, and contains a large amount of nutrients such as protein, carbohydrate, vitamins and amino acids; in the aspect of health care efficacy, the beta glucan content is most abundant and can generally reach more than 40% of the dry weight of the fruiting body, the beta glucan has the effects of immunoregulation, tumor resistance, oxidation resistance, hematopoiesis promotion, wound healing promotion, skin improvement and the like, and in addition, the sparassis crispa also contains small molecular substances with bacteriostatic, oxidation resistance and cancer inhibition activities.
The traditional solid strain process has the advantages of good strain activity, vigorous growth, strong stress resistance and strong environment adaptability; the disadvantages are that: the strain has long seed production period, large seed production workload and poor strain uniformity, and causes the problems of irregular fruiting, low single-bag yield, low product commodity rate and the like.
The germination speed and the growth rate of the hypha of the sparassis crispa are not half as high as those of oyster mushrooms, needle mushrooms and mushrooms on a PDA culture medium at the same temperature, the time required for the hypha to germinate to eat is 3-5 days longer than that of other mushroom mushrooms in the production and cultivation process, and the hypha is the most fragile stage in the period and is very easily influenced by external sundry fungus pollution and environmental change, so that the late growth fruiting is greatly influenced, serious pollution scrapping is possibly caused, the fruiting is delayed, the fruiting is not good, even the fruiting is not good, and the fruiting uniformity and the product commodity rate are influenced; due to the reasons, the growth period of the sparassis crispa is long, the biological conversion rate is low, and the production cost is high, so that the market competitiveness, the production capacity exertion and the market scale size of the sparassis crispa products are greatly limited, and the development and the growth of the sparassis crispa industry are disturbed.
Compared with solid strains, liquid strains have the advantages of short period and easy industrial culture, gradually become the leading technology in the field of edible fungus culture, are generally applied to the culture of other various edible fungi, and the application of the liquid strains is an important trend for the development of the edible fungus industry; the Sparassis crispa has slow spawning speed, and the pollution risk and the management cost are increased, so that the shortening of the Sparassis crispa cultivation period is very key to Sparassis crispa cultivation; the culture of the sparassis crispa liquid strain can reduce the economic cost and the time cost of the culture, and is bound to become a main mode of sparassis crispa culture.
In the prior art, the pH and fermentation time of a fermentation medium of a sparassis crispa liquid strain are optimized, the optimal pH of the sparassis crispa liquid strain fermentation medium is adjusted to 3.5, the inoculation amount of a 30mL bacterial liquid/550 g solid cultivation wet material is used when the biomass reaches the maximum value during fermentation for 13d, the liquid strain is inoculated to a cultivation bag, and after 4 months, about 100 g fresh weight of sparassis crispa sporocarp can be obtained in each bag; the sparassis crispa liquid strain is convenient to inoculate, the strain preparation period can be shortened by about 1 month, the spawn running time can be shortened by about 10 d, the cultivation period is shortened, and the industrial cultivation is easy to realize; but the fruiting period is relatively shortened, the yield is relatively low, and the method is still in the stage of small batch or small-range application.
In addition, attention is paid to the initial stage of liquid culture of sparassis crispa, villous burrs are formed on the surfaces of the sparassis crispa, and at the moment, the hypha activity is strongest, but the biomass is smaller; along with the prolonging of the culture time, the surface of the fungus ball is gradually smooth, the hypha biomass is increased, but the hypha activity is reduced; it is thereby proposed: hypha biomass should not be used as a primary index for judging the quality of the liquid strain to a certain extent, and an ideal liquid strain should reduce the diameter of a bacterial ball, increase the density of the bacterial ball and improve the activity of the bacterial ball on the premise of ensuring certain hypha biomass; in order to obtain the sparassis angustifolia liquid strain with high density, small diameter and strong activity of the strain ball, ma Lu and the like are subjected to optimization tests to obtain the appropriate culture conditions that the initial pH of a culture medium is 5.0, the liquid loading amount is 140-170 mL, the inoculation amount is 9%, and the rotating speed of a shaking table is 120-150 r/min; and determining the suitable culture end point of the liquid strain to be 9-10 days, wherein the diameter of the bacteria ball is 1.07 +/-0.03 mm, the density of the bacteria ball is 111 +/-11.53 bacteria balls/ml, and the growth speed of the inoculated hypha is 2.34 +/-0.18 mm/d; since the research does not further develop a cultivation test, the actual cultivation effect cannot be obtained, and only the reference for liquid strain preparation in industrial cultivation of the sparassis crispa is provided, and whether the liquid strain preparation is feasible or not is still to be verified.
In summary, in the prior art, the research on the hydrangea liquid spawn adopts the three-stage process of "PDA plate → shake flask starting spawn → shake flask liquid spawn", the final cultivar uses the shake flask as a container, no fermentation tank test is performed, the working principle and the culture conditions of the shaking table and the fermentation tank are very different, and the culture medium formula and the culture parameters of the shaking table and the fermentation tank are also very different, so that the liquid spawn process can be said to be only in the laboratory stage, not only the requirement of the factory production of the hydrangea cannot be met in scale, but also the difference between the actual culture yield and the solid spawn process is large, and meanwhile, the large production aspect of the fermentation tank needs to be further explored.
Disclosure of Invention
According to the fermentation tank experiment, the working principle and the culture condition of the shaking table and the fermentation tank are the same, and the culture medium formula and the culture parameters of the shaking table and the fermentation tank are the same, so that the culture of the sparassis crispa can meet the requirement of industrial production of the sparassis crispa on a large scale.
In order to achieve the purpose, the invention adopts the following technical scheme:
a sparassis crispa liquid strain culture medium is characterized by being prepared by mixing the following components in parts by mass: 13kg of white sugar, 1.3kg of corn flour, 1.3kg of starch, 0.65kg of peptone, 0.65kg of monopotassium phosphate and 0.65kg of magnesium sulfate, wherein the rejuvenation plate is mainly prepared by mixing the following components in parts by weight: 200 g of potato, 20 g of glucose, 0.5 g of magnesium sulfate, 1 g of monopotassium phosphate, 2 g of peptone, 22 g of agar strips (or 15 g of agar powder) and 1000 ml of pure water; the shake flask is mainly prepared by mixing the following components in parts by mass: 13g of glucose, 1.3g of corn flour, 1.3g of starch, 0.65g of peptone, 0.65g of monopotassium phosphate, 0.65g of magnesium sulfate, 4.9-5.2 of pH value, 400 strains with the inoculation diameter of 1mm are inoculated, and broken by 0.5 hour/day.
Preferably, the preparation method of the sparassis crispa liquid strain culture medium comprises the following steps:
(1) According to the ingredients of the rejuvenation plate, peeling and slicing the potatoes, putting the peeled and sliced potatoes into pure water, boiling the potatoes until the potatoes are well cooked, filtering, adding other ingredients, supplementing 1000 ml of pure water, adjusting the pH value to 4.9-5.2, sterilizing according to a conventional method, and pouring the mixture into a plate for later use.
(2) Taking out the Sparassis crispa test tube slant mother strain from refrigerator, placing in 22-24 deg.C incubator, recovering for 48-72 hr, picking wood chip strain with size of about 5mm from the tip of hypha under aseptic condition, transferring onto rejuvenation culture medium plate, and culturing at 22-24 deg.C for 20-25 days.
(3) Selecting a plate with good growth vigor and strong vitality from the initial strains prepared in the step (2) as a strain for propagation, selecting a strain with the size of about 5mm from the tip part of the hypha under the aseptic condition, transferring the strain onto the plate, and culturing for 25-30 days at 22-24 ℃ for later use.
(4) According to the requirements of the formulation of the shake flask, the ingredients are put into a triangular flask, 650 ml of pure water is added, the pH value is adjusted to 4.9-5.2, a cotton plug is used for sealing, the ingredients are sterilized for 30 minutes at 121 ℃ according to the conventional method, and the ingredients are cooled for standby.
(5) Selecting a plate with good growth and strong activity from the plate strains prepared in the step 3 as a strain, selecting a 10 x 20mm area with pure and uniform hyphae at a position far away from an old strain block under an aseptic condition, dividing the strain into a plurality of strain blocks with the size of about 1mm, transferring the strain blocks to a shake flask, and carrying out shake culture at 25 ℃ and 180rpm for 8-10 days for later use.
(6) Placing the ingredients into a fermentation tank according to the formula requirement of the culture medium, adding 650L of pure water, adjusting pH to 4.9-5.2, sterilizing at 121 deg.C for 45 min by conventional method, cooling by conventional method after sterilization, introducing sterile air, keeping proper exhaust, and maintaining the pressure in the tank to 0.07Mpa.
(7) And (4) after the temperature in the tank is cooled to 25 ℃, selecting a shake flask with good growth and strong activity from the shake flask strains prepared in the step (3) as the strain, transferring the strain into a fermentation tank under the aseptic condition, and culturing for 8-10 days at 25 ℃ and 0.07Mpa for later use.
(8) Under the aseptic condition, the suspension strain in the container is introduced into the sterilized and cooled cultivation bag to be inoculated by pressure regulation, so that the accurate and consistent inoculation amount is ensured, and the strain is more uniformly distributed and permeated in the cultivation material. The pressure adjusting mode of the culture bag is determined according to different containers, the internal pressure of the sterile hose can be reduced by using a triangular flask and a shake flask through a peristaltic pump, the suspension strain is pumped out, and the suspension strain is quantitatively injected and inoculated into the culture bag; sterile gas can be introduced into the container through the filter flask and the fermentation tank by an air pump to be pressurized to 0.05Mpa, and suspension strains are sprayed into the cultivation bag through a pipeline by pressure.
(9) Transferring the culture medium bag inoculated with the strain into a culture room, culturing and inducing bud according to a conventional method, and performing the links of opening bags, opening mouths, harvesting, packaging and the like according to the conventional culture method.
Compared with the prior art, the invention has the beneficial effects that:
the preparation of the sparassis crispa liquid strain culture medium is completed through six steps of mother strain rejuvenation, plate propagation, shake flask culture, fermentation culture, inoculation use and mushroom culture and fruiting, the working principle and the culture conditions of a shaking table and a fermentation tank are the same, and meanwhile, the formula and the culture parameters of the culture medium of the shaking table and the fermentation tank are the same, so that the sparassis crispa culture meets the requirement of industrial production of the sparassis crispa on a large scale.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments.
Example 1, a sparassis crispa liquid strain culture medium is composed of the following components in parts by mass: 13kg of white sugar, 1.3kg of corn flour, 1.3kg of starch, 0.65kg of peptone, 0.65kg of monopotassium phosphate and 0.65kg of magnesium sulfate, wherein the rejuvenation plate is mainly prepared by mixing the following components in parts by weight: 200 g of potato, 20 g of glucose, 0.5 g of magnesium sulfate, 1 g of monopotassium phosphate, 2 g of peptone, 22 g of agar strips and 1000 ml of pure water; the shake flask is mainly prepared by mixing the following components in parts by mass: 13g of glucose, 1.3g of corn flour, 1.3g of starch, 0.65g of peptone, 0.65g of monopotassium phosphate, 0.65g of magnesium sulfate, 4.9-5.2 of pH value, 400 strains with the inoculation diameter of 1mm are inoculated, and broken by 0.5 hour/day.
A preparation method of a sparassis crispa liquid strain culture medium comprises the following steps:
(1) According to the ingredients of the rejuvenation plate, peeling and slicing the potatoes, putting the peeled and sliced potatoes into pure water, boiling the potatoes until the potatoes are well cooked, filtering, adding other ingredients, supplementing 1000 milliliters of pure water, adjusting the pH value to 4.9, sterilizing according to a conventional method, and pouring the mixture into the plate for later use.
(2) Taking out the Sparassis crispa test tube slant mother strain from refrigerator, placing in 22 deg.C incubator for recovering for 48 hr, picking out sawdust strain with size of about 5mm from the tip of mycelium under aseptic condition, transferring to rejuvenation culture medium plate, and culturing at 22 deg.C for 20 days.
(3) Selecting a plate with good growth vigor and strong activity from the initial strains prepared in the step (2) as a strain for propagation, selecting a strain with the size of about 5mm from the tip part of the hypha under the aseptic condition, transferring the strain onto the plate, and culturing at 22 ℃ for 25 days for later use.
(4) According to the requirements of the formulation of the shake flask, the ingredients are put into a triangular flask, 650 ml of pure water is added, the pH value is adjusted to 4.9, a cotton plug is used for sealing, the mixture is sterilized for 30 minutes at 121 ℃ according to the conventional method, and the mixture is cooled for standby.
(5) Selecting a plate with good growth and strong activity from the plate strains prepared in the step 3 as a strain, selecting a 10 x 20mm area with pure and uniform hyphae at a position far away from old bacterium blocks under an aseptic condition, dividing the strain into a plurality of bacterium blocks with the size of about 1mm, transferring the bacterium blocks to a shake flask, and carrying out shake culture at 25 ℃ and 180rpm for 8 days for later use.
(6) Placing the ingredients into a fermentation tank according to the formula requirement of the culture medium, adding 650L of pure water, adjusting pH to 4.9, sterilizing at 121 deg.C for 45 min by conventional method, cooling by conventional method after sterilization, introducing sterile air, keeping proper exhaust, and maintaining the pressure in the tank to 0.07Mpa.
(7) And (3) after the temperature in the tank is cooled to 25 ℃, selecting a shake flask with good growth and strong activity from the shake flask strains prepared in the step (3) as the strain, transferring the strain into a fermentation tank under the aseptic condition, and culturing for 8 days at 25 ℃ and 0.07Mpa for later use.
(8) Under the aseptic condition, the suspension strain in the container is introduced into a sterilized and cooled cultivation bag to be inoculated through pressure regulation, so that the inoculation amount is ensured to be accurate and consistent, and the strain is distributed and permeated in the culture material more uniformly; the pressure adjusting mode of the culture bag is determined according to different containers, the internal pressure of the sterile hose can be reduced by using a triangular flask and a shake flask through a peristaltic pump, the suspension strain is pumped out, and the suspension strain is quantitatively injected and inoculated into the culture bag; sterile gas can be introduced into the container through the filter flask and the fermentation tank by an air pump to be pressurized to 0.05Mpa, and suspension strain is sprayed into the cultivation bag through a pipeline by pressure.
(9) Transferring the culture bag inoculated with the strain into a culture room, culturing and bud forcing according to a conventional method, and performing links such as opening bags, opening mouths, harvesting, packaging and the like according to the conventional culture method.
Example 2, a sparassis crispa liquid strain culture medium is composed of the following components in parts by mass: 13kg of white sugar, 1.3kg of corn flour, 1.3kg of starch, 0.65kg of peptone, 0.65kg of monopotassium phosphate and 0.65kg of magnesium sulfate, wherein the rejuvenation plate is mainly prepared by mixing the following components in parts by weight: 200 g of potato, 20 g of glucose, 0.5 g of magnesium sulfate, 1 g of monopotassium phosphate, 2 g of peptone, 22 g of agar strips and 1000 ml of pure water; the shake flask is mainly prepared by mixing the following components in parts by mass: 13g of glucose, 1.3g of corn flour, 1.3g of starch, 0.65g of peptone, 0.65g of monopotassium phosphate, 0.65g of magnesium sulfate, 4.9-5.2 of pH value, 400 strains with the inoculation diameter of 1mm are inoculated, and broken by 0.5 hour/day.
A preparation method of a sparassis crispa liquid strain culture medium comprises the following steps:
(1) According to the ingredients of the rejuvenation plate, the potatoes are peeled and sliced, then are put into pure water to be boiled till the potatoes are well cooked, are filtered, are added with other ingredients, are supplemented with 1000 ml of pure water, are adjusted to pH value to 5.2, are sterilized according to a conventional method and are poured into a plate for standby.
(2) Taking out the sparassis crispa test tube slant mother strain from a refrigerator, putting the sparassis crispa test tube slant mother strain in an incubator at 24 ℃ for 72 hours, then picking sawdust strains with the size of about 5mm from the tip part of hyphae under the aseptic condition, transferring the sawdust strains to a rejuvenation culture medium plate, and culturing the sawdust strains for 25 days at 24 ℃ for later use.
(3) Selecting a plate with good growth vigor and strong activity from the initial strains prepared in the step (2) as a strain for propagation, selecting a strain with the size of about 5mm from the tip part of the hypha under the aseptic condition, transferring the strain onto the plate, and culturing for 30 days at 24 ℃ for later use.
(4) According to the requirements of the formulation of the shake flask, the ingredients are put into a triangular flask, 650 ml of pure water is added, the pH value is adjusted to 5.2, a cotton plug is used for sealing, the mixture is sterilized for 30 minutes at 121 ℃ according to the conventional method, and the mixture is cooled for standby.
(5) Selecting a plate with good growth and strong activity from the plate strains prepared in the step 3 as a strain, selecting a 10 x 20mm area with pure and uniform hyphae at a position far away from old bacterium blocks under an aseptic condition, dividing the strain into a plurality of bacterium blocks with the size of about 1mm, transferring the bacterium blocks to a shake flask, and carrying out shake culture at 25 ℃ and 180rpm for 10 days for later use.
(6) Placing the ingredients into a fermentation tank according to the formula requirement of the culture medium, adding 650L of pure water, adjusting pH to 5.2, sterilizing at 121 deg.C for 45 min by conventional method, cooling by conventional method after sterilization, introducing sterile air, keeping proper exhaust, and maintaining the pressure in the tank to 0.07Mpa.
(7) And (4) after the temperature in the tank is cooled to 25 ℃, selecting a shake flask with good growth and strong activity from the shake flask strains prepared in the step (3) as the strain, transferring the strain into a fermentation tank under the aseptic condition, and culturing for 10 days at 25 ℃ and 0.07Mpa for later use.
(8) Under the aseptic condition, the suspension strain in the container is introduced into a sterilized and cooled cultivation bag to be inoculated by pressure regulation, so that the accurate and consistent inoculation amount is ensured, and the strain is more uniformly distributed and permeated in the culture material; the pressure adjusting mode of the culture bag is determined according to different containers, the internal pressure of the sterile hose can be reduced by using a triangular flask and a shake flask through a peristaltic pump, the suspension strain is pumped out, and the suspension strain is quantitatively injected and inoculated into the culture bag; sterile gas can be introduced into the container through the filter flask and the fermentation tank by an air pump to be pressurized to 0.05Mpa, and suspension strain is sprayed into the cultivation bag through a pipeline by pressure.
(9) Transferring the culture bag inoculated with the strain into a culture room, culturing and bud forcing according to a conventional method, and performing links such as opening bags, opening mouths, harvesting, packaging and the like according to the conventional culture method.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be able to cover the technical scope of the present invention and the equivalent alternatives or modifications according to the technical solution and the inventive concept of the present invention within the technical scope of the present invention.
Claims (2)
1. A sparassis crispa liquid strain culture medium is characterized by being prepared by mixing the following components in parts by mass: 13kg of white sugar, 1.3kg of corn flour, 1.3kg of starch, 0.65kg of peptone, 0.65kg of monopotassium phosphate and 0.65kg of magnesium sulfate, wherein the rejuvenation plate is mainly prepared by mixing the following components in parts by weight: 200 g of potato, 20 g of glucose, 0.5 g of magnesium sulfate, 1 g of monopotassium phosphate, 2 g of peptone, 22 g of agar strips (or 15 g of agar powder) and 1000 ml of pure water; the shake flask is mainly prepared by mixing the following components in parts by mass: 13g of glucose, 1.3g of corn flour, 1.3g of starch, 0.65g of peptone, 0.65g of monopotassium phosphate, 0.65g of magnesium sulfate, 4.9-5.2 of pH value, 400 strains with the inoculation diameter of 1mm are inoculated, and broken by 0.5 hour/day.
2. The sparassis crispa liquid spawn culture medium according to claim 1, wherein a sparassis crispa liquid spawn culture medium is prepared by the method comprising the following steps of:
(1) According to ingredients of a rejuvenation plate, peeling and slicing potatoes, putting the peeled and sliced potatoes into pure water, boiling the potatoes until the potatoes are well cooked, filtering, adding other ingredients, supplementing 1000 ml of pure water, adjusting the pH value to 4.9-5.2, sterilizing according to a conventional method, and pouring the mixture into a plate for later use;
(2) Taking out the Sparassis crispa test tube slant mother strain from refrigerator, placing in 22-24 deg.C incubator, recovering for 48-72 hr, picking wood chip strain with size of about 5mm from the tip of mycelium under aseptic condition, transferring onto rejuvenation culture medium plate, and culturing at 22-24 deg.C for 20-25 days;
(3) Selecting a plate with good growth vigor and strong vitality from the initial strains prepared in the step (2) as a strain for propagation, selecting a strain with the size of about 5mm from the tip part of the hypha under the aseptic condition, transferring the strain onto the plate, and culturing at 22-24 ℃ for 25-30 days for later use;
(4) According to the requirements of a shake flask formula, putting the ingredients into a triangular flask, adding 650 ml of pure water, adjusting the pH value to 4.9-5.2, sealing with a cotton plug, sterilizing at 121 ℃ for 30 minutes by a conventional method, and cooling for later use;
(5) Selecting a plate with good growth and strong activity from the plate strains prepared in the step 3 as a strain, selecting a 10 x 20mm area with pure and uniform hyphae at a position far away from old bacterium blocks under an aseptic condition, dividing the strain into a plurality of bacterium blocks with the size of about 1mm, transferring the bacterium blocks to a shake flask, and carrying out shake culture at 25 ℃ and 180rpm for 8-10 days for later use;
(6) Placing the ingredients into a fermentation tank according to the formula requirement of a culture medium, adding 650 liters of pure water, adjusting the pH value to 4.9-5.2, sterilizing at 121 ℃ for 45 minutes by a conventional method, cooling by the conventional method after the sterilization is finished, introducing sterile air, keeping proper exhaust, and maintaining the pressure in the tank to be 0.07Mpa;
(7) After the temperature in the tank is cooled to 25 ℃, selecting a shake flask with good growth and strong activity from the shake flask strains prepared in the step 3 as a strain, transferring the strain into a fermentation tank under the aseptic condition, and culturing for 8-10 days at 25 ℃ and 0.07Mpa for later use;
(8) Under the aseptic condition, the suspension strain in the container is introduced into a sterilized and cooled cultivation bag to be inoculated through pressure regulation, so that the inoculation amount is ensured to be accurate and consistent, and the strain is distributed and permeated in the culture material more uniformly; the pressure adjusting mode of the culture bag is determined according to different containers, the internal pressure of the sterile hose can be reduced by using a triangular flask and a shake flask through a peristaltic pump, the suspension strain is pumped out, and the suspension strain is quantitatively injected and inoculated into the culture bag; sterile gas can be introduced into the container through the filter flask and the fermentation tank by an air pump to be pressurized to 0.05Mpa, and suspension strain is sprayed into the cultivation bag through a pipeline by pressure;
(9) Transferring the culture bag inoculated with the strain into a culture room, culturing and bud forcing according to a conventional method, and performing links such as opening bags, opening mouths, harvesting, packaging and the like according to the conventional culture method.
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| CN117487672A (en) * | 2023-12-29 | 2024-02-02 | 云南菌视界生物科技有限公司 | Yellow or pale yellow Sparassis crispa strain suitable for artificial cultivation |
| CN117487671A (en) * | 2023-12-29 | 2024-02-02 | 云南菌视界生物科技有限公司 | Sparassis crispa strain suitable for industrial cultivation and cultivation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN117487670A (en) * | 2023-12-29 | 2024-02-02 | 云南菌视界生物科技有限公司 | Sparassis crispa high-yield strain, molecular marker, identification and industrial cultivation method |
| CN117487672A (en) * | 2023-12-29 | 2024-02-02 | 云南菌视界生物科技有限公司 | Yellow or pale yellow Sparassis crispa strain suitable for artificial cultivation |
| CN117487671A (en) * | 2023-12-29 | 2024-02-02 | 云南菌视界生物科技有限公司 | Sparassis crispa strain suitable for industrial cultivation and cultivation method thereof |
| CN117487672B (en) * | 2023-12-29 | 2024-03-22 | 云南菌视界生物科技有限公司 | Yellow or pale yellow Sparassis crispa strain suitable for artificial cultivation |
| CN117487671B (en) * | 2023-12-29 | 2024-03-22 | 云南菌视界生物科技有限公司 | Sparassis crispa strain suitable for industrial cultivation and cultivation method thereof |
| CN117487670B (en) * | 2023-12-29 | 2024-03-22 | 云南菌视界生物科技有限公司 | Sparassis crispa strain JSJ-Spar4-2 and industrial cultivation method |
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