JP4626469B2 - Cultivation method of edible mushrooms using cabbage-containing medium - Google Patents

Description

  The present invention relates to a method for cultivating edible mushrooms, and more particularly, to a method for cultivating edible mushrooms using a coffee extracted ground medium containing cabbage.

In recent years, with the spread of health knowledge among consumers, the consumption of cabbage has increased, and along with this, a large amount of cabbage waste such as leaves outside the cabbage has been generated. Some of the cabbage scraps are used for livestock feed, etc., but most of them are used as landfills for landfills or incinerated as food industry waste.

  On the other hand, a method of using coffee grounds as an edible mushroom medium is proposed and implemented by Patent Document 1 and the like. In this method, edible mushroom inoculum is added to a medium containing 3 to 20% of a nutrient source of coffee extracted grounds and mushrooms having a moisture content of 60 to 87% and pretreated to suppress the growth of competitive bacteria. Inoculated and cultured, and this method is used to cultivate eringi.

  However, among all the cultivated mushrooms, eringi flies a large amount of spores from the small stage of the fruiting body through the folds behind the fungus umbrella, and these spores fill the cultivation room and contaminate the air conditioning equipment to propagate bacteria and mold. This is a serious problem because it is the source of the mushrooms. Therefore, among the producers, there is a demand for the development of eringi that does not produce spores, that is, the cerebral umbrella part is small and the stalk part is large, as an issue of eringi cultivation.

In addition, in conventional eringi cultivation using a sawdust medium or a coffee-extracted ground medium, there is a limit to the enlargement of fruit bodies because nutrient sources are dispersed by increasing the number of buds during the fruit body formation stage.
Japanese Patent Laid-Open No. 10-98939

  The present invention has been considered in view of the above-mentioned conventional problems, and it is possible to economically and efficiently reuse cabbage waste and to produce spores produced when cultivating eringi in a medium mainly composed of coffee grounds. An attempt is made to provide an edible mushroom cultivation method that solves the problem of scattering.

  As a result of repeated earnest research and experiments in order to achieve the object of the present invention, the present inventors have found that cabbage scraps that have been conventionally discarded as food industry wastes are cut into a medium and the main medium raw material is coffee grounds. When partially replacing the coffee extract residue in the edible mushroom medium, the yield and yield of edible mushrooms as good as those of the medium using coffee extract residue as a main ingredient can be obtained, and unexpectedly grown. As a result, the inventors found that the herring umbrella of the eringi is small, the fruiting body is large, the spores scattered from the folds on the back of the fungus umbrella are remarkably reduced, and the problems caused by the spores are solved all at once.

  The detailed mechanism by which cabbage reduces the size of the herring umbrella and enlarges the fruiting body is unclear, but in a cabbage-containing medium, cabbage has vitamin U (methylmethionine chloride, also known as cabbage) that reduces the number of cabbage sprouts. It is presumed that the fruiting body is enlarged by increasing the nitrogen source with proline and glutamic acid having a high content as an amino acid in the cabbage component while increasing the body. Moreover, it is considered that the medium has good air permeability in order to cut the cabbage into a medium and the physical structure of the medium is improved.

  The cultivation method of edible mushrooms using the cabbage-containing medium according to the first configuration of the present invention that achieves the above object is to cut the coffee-extracted residue from 30 to 80% by volume replacement rate in a medium containing coffee-extracted residue. Inoculated with an inoculum of edible mushrooms in a medium replaced with cabbage prepared and cultured.

  In the second configuration of the present invention, the edible mushroom is eringi.

  According to the first configuration of the present invention, cultivation of edible mushrooms using a medium obtained by replacing coffee-extracted ground with cabbage cut into 30-80% by volume replacement in a medium containing coffee-extracted ground as a main raw material. By performing the above, it is possible to effectively use a large amount of cabbage litter that has been discarded as industrial waste.

  Further, according to the second configuration of the present invention, when the edible mushroom is eringi, eringi having a small fungus umbrella and a large fruiting body is obtained, so that there is no fold on the back of the fungus part of the growing fruiting body of eringi. That is, it is possible to make eringi that does not produce spores, and it is possible to prevent the contamination of the air-conditioning equipment due to spore scattering and the propagation of bacteria and molds associated therewith, thereby preventing the occurrence of eringi and improving the yield.

  Moreover, the cultivation days of a mushroom can be reduced significantly compared with the conventional sawdust medium. In the case of eringi, the cultivation days can be shortened to about half with 32 days compared to 55-60 days with the conventional sawdust medium, and the yield can also be made about 1.5 times, so that it is substantially tripled. It can increase and can greatly contribute to the improvement of profitability.

  Hereinafter, embodiments of the edible mushroom cultivation method according to the present invention will be described in detail. Note that the percentages used in this specification are all by weight unless otherwise specified.

  The method of the present invention replaces coffee-extracted ground with cabbage cut by 30 to 80% by volume replacement ratio in a medium mainly composed of ground coffee grounds.

  A medium containing coffee grounds as a main raw material preferably contains 60 to 97% by weight of dry ground coffee grounds in a state before partial replacement with cabbage. The water content of the coffee grounds is adjusted to 60-80%. If the water content is less than 60%, the mushrooms do not grow sufficiently, and if it exceeds 80%, the air permeability of the medium deteriorates and contamination by bacteria tends to occur.

  In the culture medium of the present invention, coffee grounds is used as a main raw material, but for nutrient enhancement, a substance that is a nutrient source for mushrooms can be added to account for about 5 to 20%. Rice bran, bran, oil cake, bean cake, cottonseed meal, corn cob, okara, flour, etc. are suitable as mushroom nutrients. Select one or more of these substances in the medium. Added. The amount of the mushroom nutrient source is suitably 5 to 20%. If the amount added is less than 5%, the effect of increasing the yield of mushrooms will not be noticeable. It becomes worse, more susceptible to bacterial contamination, and the yield of mushrooms is reduced.

  In order to obtain a sufficient yield of edible mushrooms in a medium composed mainly of coffee grounds, remove pathogenic bacteria and pests contained in the raw material of the medium, protect the substrate from invasion of competing bacteria during cultivation, In order to prepare a medium that supports rapid and vigorous growth, an appropriate pretreatment may be performed on the medium as necessary. This pretreatment includes a method of adding an antibacterial agent after processing the medium into a granular form as described in Patent Document 1, a method of fermenting the medium, a method of heating the medium in a closed container, and a medium raw material in hot water. It includes a method of dehydrating and adjusting moisture after immersion.

  An important feature of the method of the present invention is to replace the coffee grounds by cabbage cut by 30 to 80% by volume replacement rate in the above-described medium mainly composed of ground coffee grounds. If the capacity replacement rate by cabbage is less than 30%, the effect of processing a large amount of cabbage waste commercially is small, and if the capacity replacement rate exceeds 80%, mushrooms are hardly formed.

  The cabbage is cut out with a food processor or the like when the medium is prepared. The cabbage that has been cut off by the midine is preferably about 2 to 3 mm in diameter.

  The water content of the cabbage is preferably adjusted to a range of 70% to 85%. If the water content is less than 70%, mushrooms are not sufficiently grown, and if it exceeds 85%, the air permeability of the medium deteriorates and contamination with bacteria tends to occur.

  The method of the present invention can be widely applied to the cultivation of edible mushrooms such as oyster mushrooms, bamboo shoots, willow matsutake, and sea cucumbers in addition to eringi.

Cultivation of eringi using coffee grounds and cabbage mixed medium Test type Mushroom medium made from coffee grounds with a cabbage replacement rate of 0 as the control, and coffee grounds with a volume replacement rate of 50% (ie, the same volume as the coffee grounds), cabbage, potato, carrot The eringi cultivation test was conducted on the medium replaced with 6 kinds of vegetable scraps such as sweet summer, pineapple and loquat or fruit juice.

2. Preparation of Medium A commercially available cabbage (produced in Nagano Prefecture) was cut into a 2 to 3 mm diameter cut with a commercial food processor DCL-7G manufactured by Kuisinart Co., Ltd. After cutting, the moisture was removed with a dehydrator so that the cabbage moisture was 75%. In addition, coffee grounds (wet, moisture 64%) received from the coffee grounds discharge company were stored refrigerated. Further, rice bran and soybean meal were prepared as nutrients, and calcium carbonate was prepared as a pH adjuster according to the following blending ratio and mixed with stirring.

Coffee extraction ground volume replacement rate 50% (medium moisture 70.4%, pH 6.86)
Mixing ratio Cabbage (water content 80%) 242.5g (dry matter weight% 23.2%)
Coffee extraction ground (water content 64%) 295.4g (（50.7%)
Rice bran (water 15%) 29.5g (rice cake 12.0%)
Soybean ground (10% moisture) 29.5g (12.7% persimmon)
Calcium carbonate (moisture 0%) 3.1g (〃 1.4g)
Total 600g
The prepared mixed medium was filled in a 2.5 L transparent PP bag with a filter, and the bag mouth was sealed by heat sealing.

3. Sterilization method 850CC, 58mm caliber PP bottle (with lid), 7.4kg medium in PP bag and mixed inoculum (hole punch and presser, shovel, inoculation spoon, funnel, rubber spatula, etc.) are put in the retort kettle. Sterilized at 121 ° C. for 90 minutes.

4). Inoculation method After sterilization, cool to the next day in the clean booth until the temperature drops to room temperature, open the PP bag mouth with the medium in the clean bench, and inoculate 5% by weight of the inoculum of the commercially available eringi inoculum (Katsuragi Sangyo KE-106) The sample was weighed in by the weight diameter, and the inoculum and the medium contained in the bag were stirred and mixed by shaking up and down and left and right with the bag mouth closed. It was visually confirmed from the outside of the bag that the stirring and mixing were sufficiently completed. The mixed inoculated medium was then filled into empty bottles. One 20 mm diameter vent hole was opened in the center of the medium and a cap was added. These operations were performed in a clean bench under an aseptic atmosphere.

5. Culture Culture was performed in a culture room (temperature 22 ° C., humidity 75-85%, dark).

6). Bacterial scoring The thick film on the surface of the medium was completely removed by a depth of 1 cm to perform fungi scoring.

7). Sprouts and sprouting were carried out in a growth generation room (temperature 15 ° C., humidity 60 to 90%, illuminance 50 to 500 lux).

8). Harvesting In the harvest of eringi, the fruit bodies were picked up and harvested once, and the quality, weight, number, etc. of the mushrooms were measured and used as yield data.

  Table 1 shows the yield of eringi by the mixed medium of the above coffee grounds, 6 kinds of vegetable scraps, and fruit juice grounds.

As is apparent from Table 1, the results of the eringi cultivation test showed that the yield of the cabbage mixed medium was 207.3 g, far exceeding the yield of the control plot, 122.4 g. In addition, the harvested eringi was in a good state with a small fungus umbrella and a thick fungus pattern. In addition, the data showed outstanding shape, yield, and quality of mushrooms compared with eringi cultivated in a mixed medium of various vegetable scraps and fruit juice residue.

Claims (2)

  According to a cabbage-containing medium characterized by inoculating and inoculating edible mushroom inoculum into a medium obtained by replacing coffee-extracted ground with cabbage cut into 30-80% by volume replacement in a medium containing coffee-extracted ground Edible mushroom cultivation method. The edible mushroom cultivation method according to claim 1, wherein the edible mushroom is eringi.