JPH01153020A - Artificial culture of mushroom - Google Patents

Abstract

PURPOSE:To obtain a mushroom having high added value as a medicine and a food, effectively utilizing pumpkin having low utility value, by inoculating and culturing a mushroom spore on a culture base containing unskinned pumpkin seed as a substance for promoting the generation of fruit body. CONSTITUTION:A culture vessel such as a culture bottle made of polypropylene is filled with starch cake and unskinned pumpkin seed as a substance for promoting the generation of fruit body, and the substance is sterilized and cooled. Spore of a mushroom such as Collybia velutipes is inoculated on the culture base and cultured to obtain a mushroom which is a functional food having high added value as a medicine and food. The grain size of the crushed pumpkin seed is preferably 6-150 mesh.

Description

DETAILED DESCRIPTION OF THE INVENTION (a) Field of Industrial Application The present invention relates to a method for artificially cultivating mushrooms using pumpkin seeds as a substance for promoting fruiting body development.

(b) Conventional technology Traditionally, mushroom cultivation was mainly done by using 1 part of rice bran for 10 parts of sawdust.
Artificial bacterial bed cultivation methods using culture media mixed at a dry weight ratio of ~10 parts have been practiced.

(c) Problems that the invention aims to solve However, the supply of rice bran has been decreasing in recent years, and
Considering that defatted rice bran after rice bran oil is recovered will eliminate the mushroom-promoting effect of enokitake mushrooms (the second most produced after shiitake mushrooms), the search for an effective mushroom-promoting substance to replace rice bran is an extremely important issue. It becomes.

The present invention was developed as a result of studies from these viewpoints, and the skinned pumpkin seeds can be used not only for oyster mushrooms, cymens, and nameko seeds, but also for rice [which cannot be cultivated except with an added culture medium]. This method has also been found to be extremely effective against enokitake mushrooms, which have been cultivated for a long time.

Approximately 270,000 tons of pumpkin are produced annually, of which approximately 20,000 tons are destined for processing.

The skinned seeds including the placenta that develop from this amount account for 12 to 15% of the total, and the skinned seeds alone account for 4 to 7%.

However, until now, there has been no suitable method for using these seeds in pumpkin processing factories, etc., and they were initially disposed of by being buried in the ground, but since they do not rot forever, recently they have been sown on the ground and germinated. The reality is that they are being dug into the soil, waiting for the next step.

On the other hand, among the sawdust and potato starch meal that can be used as a base for a culture medium, it is difficult to say that the latter has yet been firmly used, although the former may be the case.

Table 1 Production volume of potato starch meal by various processing methods (tons) Table 1 shows the processing and production status of starch meal at 19 potato starch production factories, but from the initial cost perspective, composting is not possible and the purpose is to make it into feed. It is processed into various shapes.

Before the appreciation of the yen, there were inquiries as raw feed due to the high price of imported products, but with the recent appreciation of the yen, the price has been reduced to 600 to 800 yen/ton, making it an effective alternative to feed. The development of this technology is awaited.

(d) Measures to solve the problem As shown in Table 2, pumpkin seeds contain a large amount of high-quality protein and fat, and as shown in Table 3, the fat contains linoleic acid, the so-called vitamin F. It is said to be extremely nutritious, containing as high as 60.7% of ingredients that are said to have the effect of promoting the growth of mushrooms.
In China, it has been eaten regularly as a health food since ancient times.

In addition, its advantage over the rice bran blending method is that rice bran's lipid oxidation progresses over time, making it undesirable as a material for mushrooms, whereas pumpkin seeds have skins and can be crushed depending on the use. It is possible, and there is no need to worry about deterioration, not only from spoilage but also from oxidation. Furthermore, by crushing the skin surrounding the seeds into a mesh of 6 to 1 δO (preferably 6 to 60), it has the effect of creating appropriate voids in the culture medium, resulting in extremely good results for the growth of mycelia. Especially in the case of a single R beat,
When the pectin in the lees absorbs water and fills the culture container,
Although it tends to become compacted and lack air permeability, mixing pumpkin seeds has a sufficient effect to alleviate this problem. In fact, around bacteria is rice I! It is fast compared to the usage, and the bacterial flora density is extremely high.

In the present invention, 1.6 million tons (approximately 56% of total potato production) of potatoes for starch, which is the raw material for the undried potato starch meal that is the base material for the culture medium, are consumed annually, from which 12 to 1
5% is produced. Its moisture content was initially 91-92%,
Currently, it is processed into various forms, from fresh to dried (approximately 13% moisture), as shown in Table 1. However, at the time of the oil crisis, four high-cost meal factories
As is clear from the reduction from one location to one location, depending on the world situation, there is no guarantee that drying costs will not become a bottleneck in the future. Therefore, if it can be used effectively by dehydrating it without drying it, we are currently considering that method. This is great news for the powder industry.

On the other hand, the moisture content of pumpkin seeds with skin can be easily reduced to nearly 6% by air drying, and if this is mixed with starch meal at a dry weight ratio of 20 to 30%, the moisture content of the culture medium can be adjusted to 65%. If so, the water content of 1 pine oak is approximately 7
It is sufficient if it is about 0 to 72%, and this value is within the dewatering capacity of belt presses currently used in starch factories, and even if it is 80% or more, it is still necessary to use a mixture of sawdust with low moisture content. This makes it easy to adjust. In other words, the purpose can be achieved only by dehydrating the raw heart, which is 92% water. This is only possible in combination with pumpkin seeds or sawdust, which have a moisture content as low as 6%.

The following two methods can be used to preserve the dehydrated lees if it cannot be used up while it is still fresh.

(1) First of all, if it is treated without the addition of slaked lime and is piled up or left in the open with a moisture content of around 70-80%, the initial pH will be 5.4 if the environment is always below 10°C.
It is extremely dry and has a good dispersion degree, and other nutritional materials can be mixed easily and uniformly, making it an excellent mushroom culture medium. The inner layer undergoes microbial decomposition of pectin due to the growth of yeast and bacteria, and the production of uronic acids such as galacturonic acid causes the pH to drop to just under 4 and increase the viscosity of the valve. As a result, the particles form a lump-like shape and have an extremely poor degree of dispersion.

Therefore, it is not easy to uniformly mix other substrates and add alkali to the appropriate p value for mushroom culture (value range 6 to 5 (acceptable range is 8 to 4.5)).

A long-term storage method to prevent this phenomenon is to store 91-92 before dehydration.
Leave it in the raw state of % moisture, and when using it, pl (
If slaked lime is added and dehydrated for adjustment, it is easy to mix other substrates uniformly, and it becomes an extremely good medium except for its large volume.

In this case, there is a possibility of acetic acid production, but this is completely different from the case of bacteria, and does not pose any problem for mushroom cultivation.Generally, the organic acids contained in mushroom mycelia and fruiting bodies are the same type, such as pyroglutamic acid, Malic acid, fumaric acid, and citric acid predominate, acetic acid accounts for a moderate amount, and lactic acid, formic acid, and oxalic acid account for a small amount. Therefore, if there is a large amount of lactic acid or formic acid in the medium, growth will be inhibited, but acetic acid will have no effect.

(2) Next, when dehydrating by adding slaked lime,
The conventional method of simply adding lime (11-12% to the dry matter of lees) to increase dewatering efficiency resulted in microbial decomposition that was completely different from the previous method without adding lime, and the mold breeding area in the upper layer grew mushroom hyphae. Although almost no inhibitory substance production is observed,
In the inner layer, anaerobic bacteria produce not only acetic acid but also a considerable amount of lactic acid and some formic acid, so the initial pH
Lowering the value of around 10.5 to near neutrality is convenient for culturing mushrooms, but even if other nutritional materials are mixed and sterilized, the smooth growth of mycelia is inhibited.

In this case, since it is difficult to maintain the entire valve in an aerobic state, the amount of lime added should be increased to about 1
By adding 4% (Adding more than 16% of dry matter ratio to lees is unfavorable for growth.) By adding p)l to 11 or more, the growth of electrophobic bacteria is suppressed, and mineral acid is removed during use. A good mushroom cultivation medium can be obtained by uniformly mixing other substrates, adjusting the moisture content, and sterilizing the medium.

Adding lime in this case has two benefits.

One is that with the addition of about 14% slaked lime, dehydration alone such as by screw press is sufficient to reduce the bulb moisture to below 60%, which is convenient for later addition of mineral acids for pH adjustment. thing. In addition, unlike the above-mentioned chemical 1 retention method, there is little loss of pectic solubilized components due to microbial decomposition, and they are sufficiently fixed by calcium, resulting in extremely dry and well-dispersed products.

The second point, which can also be said about the fresh preservation method mentioned above, is that the addition of calcium salts to the medium is effective as a method for enriching mushrooms with calcium, as stated in Patent Publication No. 14831 of 1982.

The general component analysis results of dehydration valves currently being produced are shown in Table 4.
Mainly composed of starch wrapped in cell membranes that escaped mechanical crushing,
In addition, since it is composed of hemicellulose and pectin that make up cell membranes, it is an excellent carbon source for mushroom cultivation, superior to sawdust.

Table 4 General components (%) of dehydrated potato starch meal
are summarized in the following.

Example 1 A polypropylene culture bottle with a volume of 800 ml was filled with a culture medium in which 658 g of starch meal (moisture content 72%) and 66 g of crushed pumpkin seeds with skin (6 to 150 mesh) were thoroughly mixed. After sterilizing at 120°C for 30 minutes, cooling, injecting the enokitake fungus and culturing at 25°C for the first time.After the mycelium spreads throughout, the fungi were scraped, and the cells were sprouted and cultured at 13°C. Growth cultures were carried out at °C.

Example 2 In the same container as in Example 1, starch meal (80% moisture content) 526
g and 66 g of pumpkin seeds with skin (6-150 mesh)
A culture medium in which 133 g of sawdust and sawdust (water content: $34%) were sufficiently mixed was filled appropriately, and enoki mushrooms were cultured in the same manner as in Example 1.

Example 3 In the same container as in Example 1, crushed pumpkin seeds with skin (
66g of sawdust (water content 34%) 2
Appropriately fill the culture medium with a mixture of 77 g and 356 g of water.
Thereafter, enokitake mushrooms were cultured in the same manner as in Example 1.

Control Example In the same container as Example 1, 277 g of sawdust (water content 34%)
66 g of rice bran and 350 g of water were added to the mixture Table 5 Culture medium with moisture content adjusted to approximately 65% based on culture days and fruiting body yields for each step in the example (primary and secondary culture was determined by scraping the bacteria) was filled, and enokitake was cultured in the same manner as in Example 1.

The fruiting bodies harvested in Examples 1 to 3 were all high-quality enoki mushrooms with thick stems.

In addition, we have confirmed that mushrooms other than enokitake, such as shiitake and oyster mushrooms, have good mushroom-starting effects.

(n) Effects of the invention The present invention enables the production of mushrooms, which have been shown to have anti-cancer activity and are functional foods with high added value in medicine and food. It becomes possible to use starch meal, whose added value decreases year by year, as a culture medium by simply dehydrating it without drying it. In addition, the culture medium after harvesting mushrooms has been proven to be effective as a fertilizer, and is an extremely useful biomass that can also be considered valuable as live feed.

Patent applicant: Tatsuya Iwasaki 1) Middle male

Claims (3)

[Claims] (1) A method for artificially cultivating mushrooms using pumpkin seeds (with skin) as a substance for promoting fruiting body development in the artificial bed cultivation of edible mushrooms. (2) Particle size of crushed pumpkin seeds (with skin) is 6 to 1
50 mesh, the method for artificially cultivating mushrooms according to claim 1. (3) 1 to 10 parts of pulverized pumpkin seeds (with skin) are mixed with 10 parts of a material prepared by blending undried potato starch meal and sawdust in any ratio by dry weight. A method for artificially cultivating mushrooms according to item 1 or 2.