JP2020065455A - Method for cultivating mushroom, mushroom, method for producing culture medium for cultivating mushroom, and culture medium for cultivating mushroom - Google Patents
Method for cultivating mushroom, mushroom, method for producing culture medium for cultivating mushroom, and culture medium for cultivating mushroom Download PDFInfo
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- Mushroom Cultivation (AREA)
Abstract
Description
本発明はキノコの栽培に関する。 The present invention relates to mushroom cultivation.
おがくずをベースとした培地を用いたキノコの栽培方法が知られている。例えば特許文献１には、夏場にキノコの栽培を行うため、おがくずと米糠を含むキノコ栽培用培地において、米糠の一部を廃白土で置き換える技術が記載されている。また、特許文献２には、アガリクス茸を増産するため、培地に発酵材を添加する技術が記載されている。 A mushroom cultivation method using a sawdust-based medium is known. For example, Patent Document 1 describes a technique for replacing a part of rice bran with waste clay in a mushroom cultivation medium containing sawdust and rice bran in order to cultivate mushrooms in the summer. In addition, Patent Document 2 describes a technique of adding a fermentation material to a medium in order to increase the production of Agaricus edulis.
特許文献１のように培地（菌床）を用いた栽培においては、温度・空調管理に多大なエネルギーを要するという問題があった。このような状況において、栽培日数の短縮が求められている。また、特許文献２には、ブドウの搾りかすを添加した培地を用いることが記載されているものの、発酵材を添加しない培地（図２：例８）ではアガリクス茸が成長しないという問題があった。
これに対し本発明は、発酵材を用いずに栽培日数を短縮することができる技術を提供する。
In the cultivation using a medium (bacterial bed) as in Patent Document 1, there is a problem that a large amount of energy is required for temperature / air conditioning management. Under such circumstances, it is required to shorten the cultivation days. Further, although Patent Document 2 describes that a medium containing grape pomace is used, there is a problem that Agaricus mushrooms do not grow in a medium containing no fermented material (FIG. 2: Example 8). .
On the other hand, the present invention provides a technique capable of shortening the number of cultivation days without using a fermenting material.
また、キノコはアミノ酸が豊富であり、グルタミン酸のよう旨味成分やオルニチン等が豊富に含まれている反面、必須アミノ酸の組成・含有量に偏りがあるという問題があった。これに対し本発明は、必須アミノ酸が豊富なキノコを提供する。 Further, mushrooms are rich in amino acids and rich in umami components such as glutamic acid and ornithine, but on the other hand, there is a problem in that the composition and content of essential amino acids are uneven. In contrast, the present invention provides mushrooms rich in essential amino acids.
本発明は、ワインの絞りかす及びワインの少なくとも一方を含むブドウ由来成分からアルコールを低減する工程と、前記アルコールが低減されたブドウ由来成分を含む培地を調整する工程と、前記培地に種菌を接種する工程とを有するキノコの栽培方法を提供する。 The present invention, a step of reducing alcohol from a grape-derived component containing at least one of wine marc and wine, a step of adjusting a medium containing the alcohol-reduced grape-derived component, and inoculating the medium with an inoculum There is provided a method for cultivating mushrooms.
この栽培方法は、中和剤を用いて前記ブドウ由来成分を中和する工程を含んでもよい。 This cultivation method may include a step of neutralizing the grape-derived component with a neutralizing agent.
前記中和剤の濃度Ｃが、０．５％（ｗ／ｖ）＜Ｃ＜３％（ｗ／ｖ）であってもよい。 The concentration C of the neutralizing agent may be 0.5% (w / v) <C <3% (w / v).
この栽培方法は、前記アルコールを低減する工程は、前記ワインの搾りかすを水に浸漬する工程、又は前記ワインを水で希釈する工程を含んでもよい。 In this cultivating method, the step of reducing the alcohol may include a step of immersing the pomace of the wine in water, or a step of diluting the wine with water.
前記アルコールを低減する工程において、前記ワイン又は前記ワインの搾りかすにおける水分のアルコール濃度が５％以下に低減されてもよい。 In the step of reducing the alcohol, the alcohol concentration of water in the wine or the pomace of the wine may be reduced to 5% or less.
前記ブドウ由来成分が、ブドウの剪定枝、古木、及び枯木の少なくとも一種を含んでもよい。 The grape-derived component may include at least one of a pruned branch of grape, an old tree, and a dead tree.
また、本発明は、上記いずれかに記載の栽培方法で栽培されたキノコを提供する。 The present invention also provides a mushroom cultivated by the cultivation method described in any one of the above.
さらに、本発明は、アミノ酸総量に占める必須アミノ酸の総量が４０重量％以上であるキノコを提供する。 Further, the present invention provides a mushroom in which the total amount of essential amino acids in the total amount of amino acids is 40% by weight or more.
さらに、本発明は、ワインの絞りかす及びワインの少なくとも一方を含むブドウ由来成分からアルコールを低減する工程と、前記アルコールが低減されたブドウ由来成分を含む培地を調整する工程とを有する、キノコ栽培用培地の製造方法を提供する。 Furthermore, the present invention has a step of reducing alcohol from a grape-derived component containing at least one of wine marc and wine, and a step of adjusting a medium containing the alcohol-reduced grape-derived component, mushroom cultivation A method for producing a culture medium is provided.
さらに、本発明は、上記の製造方法で製造された、キノコ栽培用培地を提供する。 Furthermore, the present invention provides a mushroom cultivation medium produced by the above production method.
本発明によれば、発酵材を用いずにキノコの栽培期間を短縮することができる。また、本発明によれば、必須アミノ酸の含量が多いキノコを得ることができる。 According to the present invention, the cultivation period of mushrooms can be shortened without using fermented materials. Further, according to the present invention, a mushroom having a high content of essential amino acids can be obtained.
１．栽培方法
図１は、一実施形態に係るキノコの栽培方法を例示するフローチャートである。ステップＳ１において、培地の材料が準備される。一例において、本実施形態に係る培地は菌床である。本実施形態において、培地はブドウ由来成分を含む。ブドウ由来成分とはブドウの木又は果実に由来する成分をいい、例えば、ブドウ由来廃棄物、ブドウ由来残渣、ブドウ果汁、及びワインの少なくとも一種をいう。ブドウ由来廃棄物とは、ブドウの木、梗、又は果実に由来する廃棄物をいい、例えば、ブドウの剪定枝、古木、及び枯木の少なくとも一種をいう。ブドウ由来残渣とは、ワイン又はジュース等の加工品の製造のため、ブドウの果実を搾った搾りかすをいう。
1. Cultivation Method FIG. 1 is a flowchart illustrating a mushroom cultivation method according to an embodiment. In step S1, medium material is prepared. In one example, the medium according to this embodiment is a bacterial bed. In this embodiment, the medium contains a grape-derived component. The grape-derived component refers to a component derived from a vine or a fruit, for example, at least one of grape-derived waste, grape-derived residue, grape juice, and wine. Grape-derived waste refers to waste derived from vines, pears, or fruits, such as at least one of pruned branches of grapes, old trees, and dead trees. Grape-derived residue refers to squeezed residue obtained by squeezing the fruit of grape for the production of processed products such as wine or juice.
ブドウの剪定枝、古木、及び枯木については、乾燥後に粉砕、又は粉砕後に乾燥する。粉砕後のサイズは３〜５ｃｍ程度のいわゆるチップサイズである。あるいは、さらに細かく粉状（いわゆるおが粉）に粉砕されてもよい。また、のこぎりでブドウの枝等を切断したときに発生するのこぎりくずをそのまま又は乾燥して用いてもよい。なお、ブドウの梗については、そのままでは水分が多いため、乾燥後に粉砕する。 Pruned branches, old trees, and dead trees of grapes are dried and then crushed, or crushed and then dried. The size after crushing is a so-called chip size of about 3 to 5 cm. Alternatively, it may be finely pulverized into powder (so-called sawdust). In addition, sawdust generated when cutting grape branches or the like with a saw may be used as it is or after drying. Since the grape prunus has a large amount of water as it is, it is pulverized after being dried.
ワインの搾りかす及びワインについては、アルコールを低減するために加熱処理又は減圧処理を行う。加熱処理においては、例えば、１００〜１４０℃で４０〜６０分程度加熱する。本願発明者らの実験によれば、アルコール濃度を例えば５％以下、好ましくは２％以下に低減すれば子実体が生育することが分かっている。アルコールの低減処理としては、例えば、ワインであれば水による希釈、ワインの搾りかすであれば水への浸漬が用いられる。なおワインの搾りかすについては、搾りかすに含まれる水分においてアルコール濃度が５％以下（好ましくは２％以下）であればよい。 For wine pomace and wine, heat treatment or reduced pressure treatment is performed to reduce alcohol. In the heat treatment, for example, heating is performed at 100 to 140 ° C. for about 40 to 60 minutes. According to experiments conducted by the inventors of the present invention, it has been found that fruit bodies grow when the alcohol concentration is reduced to, for example, 5% or less, preferably 2% or less. Examples of the alcohol reduction treatment include dilution with water in the case of wine and immersion in water for the squeezed residue of wine. The squeezed residue of wine may have an alcohol concentration of 5% or less (preferably 2% or less) in the water content of the squeezed residue.
ワインの搾りかす、ワイン、ブドウの搾りかす、及び果汁は有機酸を含み強い酸性であるので中和する。中和処理後のｐＨは、例えば４〜９程度である。中和処理においては、煮沸又は減圧処理により有機酸を揮発させる。あるいは、中和処理は、中和剤を添加するものであってもよい。中和剤としては、例えば、水酸化ナトリウム、重曹、有機酸ナトリウム塩、又は塩基性有機物（リシン等）が用いられる。 Neutralize wine pomace, wine, grape pomace, and fruit juices, as they contain organic acids and are strongly acidic. The pH after the neutralization treatment is, for example, about 4-9. In the neutralization treatment, the organic acid is volatilized by boiling or reduced pressure treatment. Alternatively, the neutralization treatment may add a neutralizing agent. As the neutralizing agent, for example, sodium hydroxide, sodium bicarbonate, sodium salt of organic acid, or basic organic substance (lysine, etc.) is used.
アルコール低減の処理と中和処理とは一工程で行われてもよい。一例において、まず、所定の濃度のアルカリ水溶液を調整する。このアルカリ水溶液の中に、ワインの搾りかすを浸す。このとき、ワインの搾りかすを攪拌してもよい。この溶液を、上記の条件で加熱する（１００℃の場合は常圧で、１００℃を超える場合は加圧下で）。なお、ワインの場合は所定の濃度のアルカリ剤を添加した後、上記の条件で加熱する。 The alcohol reduction treatment and the neutralization treatment may be performed in one step. In one example, first, an alkaline aqueous solution having a predetermined concentration is prepared. Immerse wine pomace in this alkaline aqueous solution. At this time, the wine cake may be stirred. The solution is heated under the above-mentioned conditions (at 100 ° C. under normal pressure, and above 100 ° C. under pressure). In the case of wine, it is heated under the above conditions after adding an alkaline agent having a predetermined concentration.
培地は、その他、米糠、小麦ふすま、及びブドウ以外の木（例えばブナ又はナラ等）の木粉のうち少なくとも一種を含んでもよい。 In addition, the medium may contain at least one of rice bran, wheat bran, and wood flour other than grapes (for example, beech or oak).
ステップＳ２において、培地が調整される。培地は、木粉、栄養添加物、及び水分を含む。栄養添加物は、概ね、木粉に対して５〜５０重量％程度、含まれる。さらに、培地は、全体に対し水分含量が２０〜６０重量％となるよう水分を調整する。栄養添加物としては、例えば、米糠及び小麦ふすまの少なくとも一種が用いられる。このうち木粉又は水分の一部又は全部（概ね１〜１００重量％）をブドウ由来成分に置換する。ステップＳ１で処理されたワインの搾りかす等はザル等で水切りをした後に用いられる。こうして、キノコ栽培用培地が得られる。なお、ステップＳ１及びＳ２の工程は、キノコ栽培用培地の製造方法を構成するといえる。 In step S2, the medium is adjusted. The medium contains wood flour, nutrient additives, and water. The nutritional additive is generally contained in an amount of about 5 to 50% by weight based on wood flour. Further, the water content of the medium is adjusted so that the water content is 20 to 60% by weight based on the whole. As the nutritional additive, for example, at least one of rice bran and wheat bran is used. Of these, a part or all (approximately 1 to 100% by weight) of wood flour or water is replaced with a grape-derived component. The squeezed residue of the wine treated in step S1 is used after draining with a colander or the like. In this way, the mushroom cultivation medium is obtained. It can be said that the steps S1 and S2 constitute a method for manufacturing a mushroom cultivation medium.
なお、培地において、木粉の少なくとも一部に代えて木片（ウッドチップ）又は原木が用いられてもよい。すなわち本願における「培地」は原木を材料とするものを含む。例えば原木が用いられる場合、ブドウ由来成分を含む水溶液を原木に吹き付けたもの、又はブドウ由来成分を含む水溶液に原木を浸したものが、培地として用いられる。木片についても同様である。ブドウ由来成分を含む水溶液とは、例えばステップＳ１で説明した、ワインの絞りカスを浸したアルカリ水溶液をいう。 In the medium, wood chips or wood may be used instead of at least a part of the wood flour. That is, the “medium” in the present application includes a raw material. For example, when raw wood is used, a raw material sprayed with an aqueous solution containing a grape-derived component or a raw wood soaked in an aqueous solution containing a grape-derived component is used as the medium. The same applies to wood chips. The aqueous solution containing the grape-derived component means, for example, the alkaline aqueous solution in which the wine scraps are dipped, as described in step S1.
ステップＳ３において、培地をビンに充填する。一例において、容量９００ｍＬのビン１本あたり８５０ｍLの培地を充填する。充填後、培地の上面からビンの口（蓋）までの空隙が1〜２ｃｍ程度空くように充填時の圧力を調整する。培地の充填後、ビンを殺菌処理してもよい。殺菌処理は、例えば、１００〜１２０℃で１〜４時間程度行う。 In step S3, the bottle is filled with the medium. In one example, 850 mL of medium is filled per 900 mL capacity bottle. After the filling, the pressure at the time of filling is adjusted so that the space from the upper surface of the medium to the mouth (lid) of the bottle is about 1-2 cm. After filling the medium, the bottle may be sterilized. The sterilization treatment is performed at 100 to 120 ° C. for about 1 to 4 hours, for example.
ステップＳ４において、種菌を接種する。種菌の接種は無菌操作で行うことが好ましい。キノコの種類は何でもよい。 In step S4, an inoculum is inoculated. The inoculation of the inoculum is preferably performed aseptically. Any kind of mushroom can be used.
ステップＳ５において、種菌が接種されたビンを暗培養する。暗培養とは、光（太陽光及び人工光）を照射しない状態での培養をいう。この状態で、菌が培地全体に行き渡るまで培養する。このとき、一例として室内の温度を１８〜２２℃に、湿度を５０〜６５％以上（菌床内の湿度が５０％以上）に、菌床内のＣＯ２濃度を２０ｐｐｍ以下に保つよう管理する。暗培養の期間は培地の組成等に依存するが、一例においては５〜１４日間である。 In step S5, the bottle inoculated with the inoculum is subjected to dark culture. Dark culture refers to culture in a state where light (sunlight and artificial light) is not irradiated. In this state, the bacteria are cultivated until they reach the entire medium. At this time, for example, the indoor temperature is controlled to 18 to 22 ° C., the humidity is controlled to 50 to 65% or more (humidity in the bacterial bed is 50% or more), and the CO 2 concentration in the bacterial bed is maintained to 20 ppm or less. The period of dark culture depends on the composition of the medium and the like, but is 5 to 14 days in an example.
ステップＳ６において、菌が行き渡ったビンを明培養する。明培養とは、所定のタイミングで光（太陽光又は人工光）を照射する培養をいう。この状態で、子実体が発生しある程度成長するまで培養する。このとき、一例として室内の温度を１５〜１６℃に、湿度を５０〜６５％以上（菌床内の湿度が５０％以上）に、菌床内のＣＯ２濃度を２０ｐｐｍ以下に保つよう管理する。光照射は、例えば、所定の時間（一例として１２時間）おきに照射と非照射とを繰り返す。暗培養の期間は培地の組成等に依存するが、一例においては７〜１４日間である。 In step S6, the bottle in which the bacteria have spread is lightly cultured. The bright culture refers to a culture in which light (sunlight or artificial light) is irradiated at a predetermined timing. In this state, culturing is carried out until fruiting bodies develop and grow to some extent. At this time, for example, the indoor temperature is controlled to 15 to 16 ° C., the humidity is controlled to 50 to 65% or more (humidity in the bacterial bed is 50% or more), and the CO 2 concentration in the bacterial bed is maintained to 20 ppm or less. For light irradiation, for example, irradiation and non-irradiation are repeated every predetermined time (for example, 12 hours). The period of dark culture depends on the composition of the medium and the like, but is 7-14 days in an example.
ステップＳ７において、キノコを収穫する。 In step S7, mushrooms are harvested.
なお、ここで図１のフローとともに説明した栽培条件（温度、湿度、光照射等）はあくまで例示であり、本願方法はこれに限定されるものではない。また、図１のフローの一部の工程は、他の工程と順序が入れ替えられてもよい。さらに、図１のフローに記載されていない処理（例えば、殺菌後の放冷処理、暗培養後の菌掻き処理などが追加されてもよい。 The cultivation conditions (temperature, humidity, light irradiation, etc.) described with the flow of FIG. 1 are merely examples, and the method of the present application is not limited to this. Moreover, the order of some steps of the flow of FIG. 1 may be exchanged with the order of other steps. Furthermore, treatments not described in the flow of FIG. 1 (for example, cooling treatment after sterilization, scraping treatment after dark culture, and the like may be added.
本発明によれば、発酵材を添加しなくても、ブドウ由来成分を含む培地を用いてキノコを栽培することができる。 According to the present invention, mushrooms can be cultivated using a medium containing a grape-derived component without adding a fermentation material.
２．実施例
（１）培地の組成
本願の発明者らは、種々の条件で培地を調整し、キノコの栽培実験を行った。この実験の中で、本願の発明者らは、培地に添加する中和剤の濃度（アルカリ水溶液の濃度）が暗培養の期間に影響を与えることを見いだした。表１は、実験例１〜８において添加した中和剤の濃度を示している。中和剤の濃度は重量体積パーセントで表される。中和剤としては重曹を用いた。キノコとしてはシメジ（ブナシメジ）を用いた。
ａ）米糠： １０体積％
ｂ）小麦ふすま： １０体積％
ｃ）ワイン絞りかす： 残
水分： ２５重量％（ａ〜ｃの合計に対し）
2. Example (1) Composition of medium The present inventors adjusted the medium under various conditions and conducted mushroom cultivation experiments. In this experiment, the inventors of the present application found that the concentration of the neutralizing agent added to the medium (concentration of the alkaline aqueous solution) affects the period of dark culture. Table 1 shows the concentration of the neutralizing agent added in Experimental Examples 1 to 8. The concentration of neutralizing agent is expressed as weight percent by volume. Baking soda was used as the neutralizing agent. Shimeji mushrooms were used as mushrooms.
a) Rice bran: 10% by volume
b) Wheat bran: 10% by volume
c) Wine squeeze: Residual water content: 25% by weight (based on the total of a to c)
図２は、実験例１〜８における暗培養の期間を示す図である。この結果から、中和剤の濃度Ｃが、
０．５％（ｗ／ｖ）＜Ｃ＜５％（ｗ／ｖ） …（１）
の範囲において暗培養の期間が短くできることが分かる。特に、
１％（ｗ／ｖ）≦Ｃ＜３％（ｗ／ｖ） …（２）
の範囲において暗培養の期間を著しく短縮できることが分かる。
FIG. 2 is a diagram showing a period of dark culture in Experimental Examples 1 to 8. From this result, the concentration C of the neutralizing agent is
0.5% (w / v) <C <5% (w / v) (1)
It can be seen that the period of dark culture can be shortened in the range of. In particular,
1% (w / v) ≦ C <3% (w / v) (2)
It is understood that the period of dark culture can be remarkably shortened in the range of.
（２）栽培期間
次に本願の発明者らは、本願発明に係る栽培方法（以下「本願方法」という）及び従来技術に係る栽培方法（以下「従来方法」という）を用いてシメジ（ブナシメジ）及びエリンギを栽培し、栽培期間の比較を行った。この実験に用いた培地の組成は以下のとおりである。
ａ）米糠： １０体積％
ｂ）小麦ふすま： １０体積％
ｃ）木粉： 残
中和剤： １．０重量％（ｃに対し）
水分： １５重量％（ａ〜ｃの合計に対し）
本願方法においてｃ）木紛は１００％ワイン搾りかすであり、従来方法においてｃ）木紛は１００％ブナのおが粉である。
(2) Cultivation period Next, the inventors of the present application use a cultivation method according to the present invention (hereinafter referred to as “present method”) and a cultivation method according to conventional technology (hereinafter referred to as “conventional method”) And eringi were cultivated and the cultivation period was compared. The composition of the medium used in this experiment is as follows.
a) Rice bran: 10% by volume
b) Wheat bran: 10% by volume
c) Wood flour: Residual neutralizer: 1.0% by weight (based on c)
Water content: 15% by weight (based on the sum of ac)
In the method of the present application, c) wood powder is 100% wine pomace, and in the conventional method, c) wood powder is 100% beech sawdust powder.
表２は、この実験の結果を示す（ｎ＝１０）。本願方法によれば、全培養期間（暗培養期間及び明培養期間の合計）を、従来方法の半分以下程度に短縮できることが分かった。
（３）含有成分
本願の発明者らは、本願方法により栽培したキノコにおける必須アミノ酸の含量を測定した（ｎ＝１０）。アミノ酸の定量は、フェニルイソチオシアネートにより修飾したアミノ酸を高速液体クロマトグラフィー装置によって分離し、ＵＶ検出器によって行った。測定の対象とした必須アミノ酸は、イソロイシン、ロイシン、リシン、メチオニン、フェニルアラニン、チロシン、トレオニン、トリプトファン、バリン、及びヒスチジンである。測定の対象とした準必須アミノ酸は、アルギニン及びシステインである。測定の対象とした非必須アミノ酸は、アラニン、アスパラギン酸＋アスパラギン、グルタミン酸＋グルタミン、グリシン、プロリン、及びセリンである。その他のアミノ酸としてオルニチンを測定した。
(3) Ingredients The inventors of the present application measured the content of essential amino acids in mushrooms cultivated by the method of the present application (n = 10). The quantification of amino acids was performed by separating amino acids modified with phenylisothiocyanate with a high performance liquid chromatography device and using a UV detector. The essential amino acids to be measured are isoleucine, leucine, lysine, methionine, phenylalanine, tyrosine, threonine, tryptophan, valine, and histidine. The semi-essential amino acids used for the measurement are arginine and cysteine. The non-essential amino acids to be measured are alanine, aspartic acid + asparagine, glutamic acid + glutamine, glycine, proline, and serine. Ornithine was measured as another amino acid.
表３は、必須アミノ酸の含有量の測定結果を示す。
表４は、準必須アミノ酸及びその他アミノ酸の含有量の測定結果を示す。
表５は、非必須アミノ酸の含有量の測定結果を示す。
表６は、アミノ酸総量及び必須アミノ酸総量をまとめたものである。
表６によれば、本願方法によって栽培したキノコにおける、アミノ酸総量に対する必須アミノ酸総量の割合は４０重量％を超えており、従来方法よりも必須アミノ酸の含有率が高かった。より詳細には、シメジでは５０重量％を超え（従来方法では３８重量％）、エリンギでは４５重量％を超えていた（従来方法では３９重量％）。このように、本実施形態によれば、必須アミノ酸を多く含むキノコを得ることができる。 According to Table 6, the ratio of the total amount of essential amino acids to the total amount of amino acids in the mushrooms cultivated by the method of the present application exceeded 40% by weight, and the content rate of the essential amino acids was higher than that in the conventional method. More specifically, it was over 50% by weight in shimeji (38% by weight in the conventional method) and over 45% by weight in eryngii (39% by weight in the conventional method). Thus, according to this embodiment, a mushroom containing a large amount of essential amino acids can be obtained.
Claims (10)
前記アルコールが低減されたブドウ由来成分を含む培地を調整する工程と、
前記培地に種菌を接種する工程と
を有するキノコの栽培方法。 A step of reducing alcohol from a grape-derived component containing at least one of wine marc and wine,
A step of adjusting a medium containing a grape-derived component in which the alcohol is reduced,
And a step of inoculating the medium with an inoculum.
請求項１に記載のキノコの栽培方法。 The method for cultivating mushrooms according to claim 1, comprising a step of neutralizing the grape-derived component with a neutralizing agent.
０．５％（ｗ／ｖ）＜Ｃ＜３％（ｗ／ｖ）
である
請求項２に記載のキノコの栽培方法。 The concentration C of the neutralizing agent is
0.5% (w / v) <C <3% (w / v)
The mushroom cultivation method according to claim 2.
請求項１乃至３のいずれか一項に記載のキノコの栽培方法。 The method for cultivating a mushroom according to claim 1, wherein the step of reducing the alcohol includes a step of immersing the wine pomace in water, or a step of diluting the wine with water.
請求項１乃至４のいずれか一項に記載のキノコの栽培方法。 The method for cultivating mushrooms according to any one of claims 1 to 4, wherein the alcohol concentration of water in the wine or the pomace of the wine is reduced to 5% or less in the step of reducing the alcohol.
請求項１乃至５のいずれか一項に記載のキノコの栽培方法。 The mushroom cultivation method according to any one of claims 1 to 5, wherein the grape-derived component includes at least one of a pruned branch of grape, an old tree, and a dead tree.
前記アルコールが低減されたブドウ由来成分を含む培地を調整する工程と
を有する、キノコ栽培用培地の製造方法。 A step of reducing alcohol from a grape-derived component containing at least one of wine marc and wine,
A step of preparing a medium containing a grape-derived component in which alcohol is reduced, and a method for producing a mushroom cultivation medium.
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