JPH02119721A - Culturing method of edible mushroom - Google Patents

Abstract

PURPOSE:To obtain delicious edible mushroom having T. matsutake-like flavor and P. nameko-like texture by transplanting strain of SHIRAKABA MATSUTAKE K of Pholiota on a medium, culturing and growing. CONSTITUTION:For instance, sawdust of white birch material adjusted to about 60% water content is heated and sterilized, then strain of SHIRAKABA MATSUTAKE K of Pholiota is transplanted and cultured at 20-25 deg.C for about 50 day. Next, hypha after the culture is used as spawn and transplanted in bed log (about 60cm length and about 10cm diameter) of white birch material in about 15cm interval, then after transplanting, around the bed log is covered with cloth and laid in shade of tree (period is June-September), thus spread of hypha to cut face (about the last ten days of September) is waited with sprinkling one time in about a week and at that stage, the bed log is dipped into water for a whole day and night. At two days after the dipping, primordium of the grain is generated (about a season of <15 deg.C the lowest temperature and >=10 deg.C temperature difference) and the primordium is grown to afford the aimed mushroom.

Description

[Detailed description of the invention] (Industrial application field) The present invention relates to a method for cultivating edible mushrooms.

(Background Art) Mushrooms belonging to the genus Sugitake, such as Nameko, Numerisugitake, and Numerisugitakemoto, generally have viscous cap surfaces and thick and delicious flesh. However, Nameko has almost no odor, and Numerisugitake and Numerisugitake have an aroma, but it is not very strong.

On the other hand, foliotadestrans (PH), which belongs to the genus Sugitake,
OLIOTA DH3TRIIBNS) has a fairly strong aroma, but it has a strong bitter taste and is considered unsuitable for consumption.
700 types of mushrooms with color photographs (700Pilz
ein Farbfotos), Arch-Herrag
Ryauuu (8T Verlag, Aarau) Publishing,
Rose Marie Dunke (Rose Marie D
ahncke), Sabin Maria Sönke (Sabi
ne Maria Dal+ncke), West Germany 198
4) The present invention is a completely new product that is similar in appearance to this Foliocou d'Estrans, has a pungent aroma similar to the strong scent of matsutake mushrooms, but has a nameko-like deliciousness with almost no bitterness. To provide a method for cultivating edible mushrooms.

(Summary of the Invention) The present invention is characterized by inoculating and culturing a strain of Shirakiba matsutake belonging to the genus Sugitake on a medium, generating fruiting bodies, and growing.

Artificial cultivation using Hoda wood as a medium is suitable.

(Embodiments) Preferred embodiments of the present invention will be described in detail below with reference to the accompanying drawings.

The edible mushroom according to the present invention is obtained by culturing a strain belonging to the genus Sugitake and growing it as a fruiting body.

Hereinafter, this strain and fruiting body will be referred to as Shirakaba Matsutake. The white birch matsutake K (strain) has been deposited with the Institute of Microbial Technology, Agency of Industrial Science and Technology (deposit number: FERdai 1'-10079).

Birch matsutake K (strain) was obtained by the inventor by culturing mushroom spores selected from naturally occurring mushrooms.

Shirakiba matsutake K (fruiting body) looks like the above-mentioned 72.
It's similar to Sun/Lyotades Trance. However, birch matsutake does not have a bitter taste when eaten, and has a delicious nameko-like taste, which is clearly different from foliota d'estrans. This foliotade transformer has not been confirmed in Japan. Shirakaba Matsutake is thought to be a mutant strain of Numelisugitakemodoki, which belongs to the genus Sugitake.

FIG. 1 is an explanatory diagram showing the shape of spores on Shirakiba matsutake. Spores are oval in shape, 5 to 6.5 μm in size.
X8-9 tl m, slightly larger than the spores of Numerisugitake and Numerisugitake.

The color of the spores is light brown, which is common to the genus Sugitake.

For culturing Shirakuba Matsutake K (strain), use both I and Dekis]
- It can be easily cultured on a loin agar medium at 20° (: tiij) at a relatively high temperature condition. Botetodex 1 - For the loin agar medium, for example, Oral 05707 can be used, and the composition is Bote I. / night 200g/β, glucose 20g/7!, agar 15g/7!, Pl+ around 5.6 are suitable.

The medium was sterilized in an autoclave at 121'C for 15 minutes.

Large colonies are formed approximately one week after the start of culture. The color of the colony in the medium is white to gray, and the color of the second colony in the medium is white and is a mycelial mass.

Storage of bacterial strains is carried out using a 5% glycerin aqueous solution as a protective agent.
This can be done by freeze-drying at 40°C. This bacterium is aerobic.

The morphology of the fruiting body of Shirakaba matsutake will be described below with reference to FIGS. 2 and 3.

The umbrella part 10 is circular when viewed from the outside, and the color is light brown, which is much lighter than that of the Kuritake mushroom. Further, edge waves 12 with almost no irregularities are observed on the surface. The number of end waves 12 is extremely small compared to Numeris gitake etc. (, is hardly noticeable. When young, end waves can be seen quite clearly, but as they grow up, they become less noticeable. The area between the part and the stalk is covered with a white mycelial membrane, and as it grows, the mycelial membrane ruptures.

The umbrella portion 1O has a raised central portion, and has a substantially triangular cross section including the sliding portion 14, as is clear from the cross-sectional view of FIG. There is almost no slime on the surface of the umbrella part 10.
It has no viscosity and only becomes slightly viscous when soaked in water.

The diameter of the umbrella part 10 is about 12 to 13 cm at the largest, and is usually about 5 cm. Moreover, the meat of the umbrella part 10 is quite thick.

The sliding portion 14 is somewhat dense, and is mostly white when it is young, but becomes cream-colored as it opens. As is clear from the cross section of FIG. 3, the lower bottom of the sliding portion 14 forms the base of the triangular cross section including the umbrella portion. This is because the umbrella portion 10 is thick, and one of the characteristics is that when looking at the sliding portion 14 included, there is hardly any downward curling of the edge.

The handle 16 has a thickness of around 5 mm, and the largest one is about 1 cm.
The end of the stone is slightly thicker than this. Also, the handle lG
The length is about 3 to 5 cm, and the color is light brown.

Some thick ones have a hollow part in the handle 16.

The major feature of Shirakiba matsutake is that it has an extremely strong odor and is edible. This smell is like a very strong pine tree odor.

The taste and texture are thick, nameko-like, and delicious. There is almost no bitterness.

Next, an example of a method for cultivating Shirakiba matsutake will be described.

(1) The culture medium for mycelia was made of white birch wood sawdust, and the moisture content was adjusted to around 60%. The medium was heat sterilized for 30 minutes, then inoculated, cultured at 20-25°C, and the culture was completed in about 50 days.

(2) Inoculation Next, use the fully cultured mycelium as a seed fungus from white birch wood (Hoda wood).
(about 60 cm long and about 10 cm thick) was inoculated. Holes for seed fungus filling were made in the Hoda tree at intervals of about 1.5 cm, and sawdust infested with mycelium was stuffed into the holes to inoculate the seeds.

(3) Lying down The area around the Hoda tree that had been inoculated was covered with a cloth, and the plant was laid down in the shade of the tree. This prone state can be done almost in the same way as for shiitake mushrooms.

During the laydown period (June to September), watering was performed on the Hoda trees approximately once a week. Around late September, white fungal mycelia spread even to the cut ends of the Hoda wood. At this stage, the Hoda wood was soaked in water for a day and a night.

(4) Mushroom generation and growth Two days after immersion in water, primordia of fruiting bodies were generated mainly on the cut ends of the Hoda trees. Primordium appears to occur when the minimum temperature is 15°C or less and the temperature difference is 10°C.

After generation of the primordium, the diameter of the cap is approximately 5 cm, and the diameter of the stalk is approximately 0.5 cm.
cm, -H grew into a fruiting body of 3 cm, which was harvested.

In the above examples, a medium prepared by adding Konuka as a nutrient to sawdust can be used as a medium for culturing mycelia. Other known media can also be used. Furthermore, as with shiitake mushrooms, inoculation using seed pieces may be performed.

Furthermore, although white birch is the most suitable material, other hardwoods such as willow, sawtooth oak, and female nara can also be used.

Furthermore, instead of log cultivation using Hoda wood, bottle cultivation using a medium containing sawdust or Konuka as the main ingredients is also possible.

(Effects of the Invention) As described above, according to the present invention, the mushroom belongs to the genus Sugitake, has a strong fragrance of matsutake, although it has a somewhat pungent odor, and is delicious with a saw-like texture. Completely new edible mushrooms can be provided.

[Brief explanation of the drawings] Figure 1 is an explanatory diagram showing the shape of spores on Shirakaba matsutake. Figure 2 is a perspective view of the fruiting body of Shirakaba matsutake.
The figure shows a sectional view of the same. 10... Umbrella part, 12... Edge wave, 14... Sliding part 16... Handle part. Diagram

Claims (1)

[Scope of Claims] 1. A method for cultivating edible mushrooms (White Birch Matsutake K), which comprises inoculating and culturing a strain of Shirakaba Matsutake K, which belongs to the genus Sugitake, on a medium to generate and grow fruiting bodies. . 2. The method for cultivating edible mushrooms (Shira birch matsutake K) according to claim 1, characterized in that Hoda wood is used as the culture medium.