JPH0416123A - Medium for mushroom - Google Patents
Medium for mushroomInfo
- Publication number
- JPH0416123A JPH0416123A JP2119271A JP11927190A JPH0416123A JP H0416123 A JPH0416123 A JP H0416123A JP 2119271 A JP2119271 A JP 2119271A JP 11927190 A JP11927190 A JP 11927190A JP H0416123 A JPH0416123 A JP H0416123A
- Authority
- JP
- Japan
- Prior art keywords
- medium
- mushroom
- rice bran
- bread
- wheat flour
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000001674 Agaricus brunnescens Nutrition 0.000 title abstract description 15
- 241000209140 Triticum Species 0.000 claims abstract description 8
- 235000021307 Triticum Nutrition 0.000 claims abstract description 8
- 235000013312 flour Nutrition 0.000 claims abstract description 8
- 241000233866 Fungi Species 0.000 claims abstract description 6
- 239000002609 medium Substances 0.000 claims description 10
- 239000001963 growth medium Substances 0.000 claims description 8
- 239000002075 main ingredient Substances 0.000 claims description 3
- 235000008429 bread Nutrition 0.000 abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 5
- 239000002994 raw material Substances 0.000 abstract description 4
- 239000000463 material Substances 0.000 abstract description 3
- 239000000203 mixture Substances 0.000 abstract description 2
- 238000010438 heat treatment Methods 0.000 abstract 1
- 239000002245 particle Substances 0.000 abstract 1
- 239000011148 porous material Substances 0.000 abstract 1
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 28
- 241000209094 Oryza Species 0.000 description 17
- 235000007164 Oryza sativa Nutrition 0.000 description 17
- 235000009566 rice Nutrition 0.000 description 17
- 229910052757 nitrogen Inorganic materials 0.000 description 14
- 235000012794 white bread Nutrition 0.000 description 6
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 5
- 229910052799 carbon Inorganic materials 0.000 description 5
- 240000000599 Lentinula edodes Species 0.000 description 4
- 240000000731 Fagus sylvatica Species 0.000 description 2
- 235000010099 Fagus sylvatica Nutrition 0.000 description 2
- 240000001080 Grifola frondosa Species 0.000 description 2
- 235000007710 Grifola frondosa Nutrition 0.000 description 2
- 235000001715 Lentinula edodes Nutrition 0.000 description 2
- 239000004743 Polypropylene Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000013028 medium composition Substances 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241000218645 Cedrus Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000123205 Fistulina Species 0.000 description 1
- 240000006499 Flammulina velutipes Species 0.000 description 1
- 235000016640 Flammulina velutipes Nutrition 0.000 description 1
- 241000756137 Hemerocallis Species 0.000 description 1
- 206010061217 Infestation Diseases 0.000 description 1
- 241000222418 Lentinus Species 0.000 description 1
- 244000232885 Naematoloma sublateritium Species 0.000 description 1
- 235000016009 Naematoloma sublateritium Nutrition 0.000 description 1
- 244000168667 Pholiota nameko Species 0.000 description 1
- 235000014528 Pholiota nameko Nutrition 0.000 description 1
- 240000001462 Pleurotus ostreatus Species 0.000 description 1
- 235000001603 Pleurotus ostreatus Nutrition 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 210000005069 ears Anatomy 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- -1 polypropylene Polymers 0.000 description 1
- 229920001155 polypropylene Polymers 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000013630 prepared media Substances 0.000 description 1
- 230000002250 progressing effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
Landscapes
- Mushroom Cultivation (AREA)
Abstract
Description
【発明の詳細な説明】
[産業上の利用分野]
本発明は菌蕈類用培地に関するものであり、更に詳細に
は窒素源として小麦粉を主原料とした多孔質な組織を有
する焼成物を使用した閉蓋類の人工培地に関するもので
ある。[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a culture medium for fungi, and more specifically, uses a baked product having a porous structure made of wheat flour as the main raw material as a nitrogen source. This invention relates to an artificial culture medium for occlusans.
二従来の技術で
従来、キノコ栽培におし1ては原木栽培が主流であった
が、近年オガクズを用″、)る人工培地栽培が盛んに行
なわれるようになってきた。また、人工培地栽培できる
キノコも、ナメコ、ヒラタケ、エノキタケ、マイタケ、
シイタケ、クリタケなど、その種類も次第に増えてきて
いる。一方、年々異常気象の発生頻度が増加してきてお
り、さらには都市開発等による自然破壊が進んできてお
り、原木栽培では安定したキノコの供給は望めず、屋内
での人工環境によるキノコ栽培の必要性が益々大きくな
ってくるものと考えられる。現在、人工培地栽培で用い
られる培地は、主にオガクズと米ヌカであり、オガクズ
は炭素源として、米ヌカは窒素源として利用されている
。米ヌカに含まれる栄養分としては、タンパク質のほか
、無機塩類やビタミン類があり、現時点では米ヌカが最
も優れた窒素源と言われている。しかしながら、米ヌカ
は含有成分が変化し易く、不安定であるので保存管理に
神経を使わなければならない。また、米ヌカとともに窒
素源としてよく使用されるものにフスマがあるが、これ
も米ヌカと同様のことが言える。2. Traditionally, mushroom cultivation has traditionally been based on log cultivation, but in recent years, artificial medium cultivation using sawdust has become popular. Mushrooms that can be cultivated include nameko, oyster mushroom, enokitake, maitake,
The number of types of mushrooms, such as shiitake and kuritake, is gradually increasing. On the other hand, the frequency of abnormal weather events is increasing year by year, and the destruction of nature due to urban development is progressing, making it impossible to expect a stable supply of mushrooms by cultivating logs, making it necessary to cultivate mushrooms indoors in an artificial environment. It is thought that gender will become more and more important. Currently, the media used for artificial culture cultivation are mainly sawdust and rice bran, with sawdust being used as a carbon source and rice bran as a nitrogen source. The nutrients contained in rice bran include protein, inorganic salts, and vitamins, and rice bran is currently said to be the best nitrogen source. However, the ingredients in rice bran tend to change easily and are unstable, so care must be taken in storage management. Additionally, bran is often used as a nitrogen source along with rice bran, and the same can be said for this as well.
[発明が解決しようとする課題]
従って、本発明は米ヌカやフスマに代わり、比較的安定
で充分な供給があり、しかもキノコ菌糸の成長をより促
進する窒素源を含有する開蓋類用培地を提供することを
目的とする。[Problems to be Solved by the Invention] Therefore, the present invention provides a culture medium for open-capped species that is relatively stable and has a sufficient supply, and contains a nitrogen source that further promotes the growth of mushroom mycelium, in place of rice bran and bran. The purpose is to provide
:課題を解決するための手段]
本発明は、キノコの人工培地の窒素源として食パンを使
用すると、米ヌカやフスマのときよりもキノコ菌糸の成
長が速くなるという知見に基いてなされたものである。: Means for Solving the Problem] The present invention was made based on the knowledge that when white bread is used as a nitrogen source for an artificial culture medium for mushrooms, mushroom mycelium grows faster than when using rice bran or bran. be.
即ち、本発明は小麦粉を主原料とした多孔質な組織を有
する焼成物を含有することを特徴とする開蓋類用培地を
提供する。That is, the present invention provides a culture medium for open lids, which is characterized by containing a baked product having a porous structure and using wheat flour as a main raw material.
本発明における培地組成は、窒素源を除いては一般のキ
ノコのオガクズ栽培に見られるものと同様のものである
。即ち、窒素源である小麦粉を主原料とした多孔質な組
織を有する焼成物、炭素源であるブナ、スギなどのオガ
クズ、および水を含む。尚、所望により、上記焼成物重
量の2/3以下の量で米ヌカ、フスマなどの通常の窒素
源を共存させる二とができるが、共存させる量としては
少なければ少ないほどよく、好ましくは共存させないの
がよい。The medium composition in the present invention is similar to that found in general sawdust cultivation of mushrooms, except for the nitrogen source. That is, it includes a baked product with a porous structure mainly made of wheat flour as a nitrogen source, sawdust such as beech or cedar as a carbon source, and water. If desired, a common nitrogen source such as rice bran or bran can be co-existed in an amount of 2/3 or less of the weight of the baked product, but the smaller the amount, the better. It is better not to let it happen.
小麦粉を主原料とした多孔質な組織を有する焼成物とし
ては、食パン、フランスパンなどのパン類、またはカス
テラなどが例示される。(以下、小麦粉を主原料とした
多孔質な組織を有する焼成物のことを本発明の焼成物と
いう。)
本発明の焼成物はキノコの種類による特性に応じて、粉
末にしたり、角切にしたりして使用することができる。Examples of baked goods having a porous structure made of wheat flour as a main ingredient include breads such as white bread and French bread, and castella cakes. (Hereinafter, the baked product with a porous structure made of wheat flour as the main ingredient will be referred to as the baked product of the present invention.) The baked product of the present invention can be made into powder or cut into cubes depending on the characteristics of the type of mushroom. and can be used.
オガクズは市販されているものをそのまま使用すること
ができるが、大きさ10メツシユパス〜32メツシユオ
ンのものがよい。Commercially available sawdust can be used as is, but it is best to use sawdust with a size of 10 mesh to 32 mesh.
本発明においては、本発明の焼成物とオガクズとの配合
割合は特に限定されるものではないが、体積比で1/2
〜1/6、好ましくは1/3〜1/4に一;るように混
合したものがよい。次に、この混合物に水を添加して水
分含量を、例えば、62〜68重量%になるように調製
するのがよい。In the present invention, the blending ratio of the fired product of the present invention and sawdust is not particularly limited, but the volume ratio is 1/2.
It is preferable to mix the ingredients so that the ratio is 1/6 to 1/6, preferably 1/3 to 1/4. Next, water is preferably added to this mixture to adjust the water content to, for example, 62 to 68% by weight.
次いで、調製した培地PP、(ポリプロピレン)ビンな
どの一般に使用されている容器に、密度が、例えば、0
.6〜0.7 g/cnfになるように充填する。The prepared medium PP is then placed in commonly used containers such as (polypropylene) bottles at a density of e.g.
.. Fill to 6 to 0.7 g/cnf.
次iこ、オートクレーブなどで100〜121℃で15
〜60分間加熱殺菌する。次いで、予め近似の培地で培
養した菌を上記培地に植菌し、暗所で20〜27℃で培
養する。Next, heat it in an autoclave at 100-121℃ for 15 minutes.
Heat sterilize for ~60 minutes. Next, bacteria previously cultured in a similar medium are inoculated into the above medium, and cultured at 20 to 27°C in the dark.
本発明の培地で培養する木材腐朽菌として、シイタケな
どのLentinus属、マイタケなどのGrifol
a属、およびカンゾウタケなどのFistulina属
のキノコが例示される。As wood-decaying fungi to be cultured in the medium of the present invention, Lentinus genus such as shiitake, Grifol such as maitake, etc.
Examples include mushrooms of the genus A and Fistulina such as daylily.
[発明の効果−
本発明によれば、窒素源に米ヌカやフスマを使用したと
きに辻べてキノコの菌糸成長が速くなる培地を提供する
ことができる。[Effects of the Invention] According to the present invention, it is possible to provide a medium in which when rice bran or bran is used as a nitrogen source, the mycelium of mushrooms grows faster.
次に実施例により本発明を説明する。Next, the present invention will be explained with reference to examples.
[実施例]
実施例1
(培地組成)
炭素源 ブナのオガクズ
窒素源 A、11メツシユバスの食パン8.5mm角
切食パン
C911メツシユバスの食パン−米ヌカD、5mm角切
食パンー米ヌカ
E、米ヌカ(コントロール)
*食パン:米ヌカー1:1 (重量比)*11メツシュ
パスの食パン・・・耳を取除し)だ食パンを乾燥させ粉
末状にして、11メツシユのフルイに通したもの。[Examples] Example 1 (Medium composition) Carbon source Beech sawdust Nitrogen source A, 8.5 mm square cut bread of 11 mesh bass bread C911 mesh bass bread - rice bran D, 5 mm square cut bread - rice bran E, rice bran (control ) *Bread: Rice bran 1:1 (weight ratio)
*5mm5mm角切・・・耳を取除いた食パンを5 m
m角の大きさに切ったもの。*5mm x 5mm cubes... 5 m long bread with ears removed
Cut into m square pieces.
以上の5通りの炭素源と窒素源を組合わせた培地材料を
用意した。これらの5通りの組合わせ培地材料をそれぞ
れ炭素源:窒素源=3:1(体積比)となるようにして
均一混合したものを、植物培養試験管(内径22mm、
高さ150mm)に充填し、これに水を加えて水分68
重量%、密度0.7g/ctlになるように調製した。Culture medium materials containing the above five combinations of carbon sources and nitrogen sources were prepared. These five types of combined culture medium materials were uniformly mixed at a carbon source: nitrogen source = 3:1 (volume ratio), and then placed in a plant culture test tube (inner diameter 22 mm,
Fill it to a height of 150mm) and add water to it to make the moisture content 68.
The weight percent and density were adjusted to 0.7 g/ctl.
このときの培地の高さは9〜10cmであった。次に、
この試験管をオートクレーブを用いて121℃で15分
間加熱殺菌した。冷却後、寒天培養したシイタケの菌糸
の小片を培地表面に植菌した。次に、これを25℃の保
温器に入れて暗所で培養した。The height of the medium at this time was 9 to 10 cm. next,
This test tube was heat sterilized at 121° C. for 15 minutes using an autoclave. After cooling, small pieces of shiitake mushroom mycelia cultured on agar were inoculated onto the surface of the medium. Next, this was placed in a 25°C incubator and cultured in the dark.
このときのシイタケの菌糸成長(蔓延)度合を表−1に
示す。尚、成長度合は培地の高さをa、植菌面(表面)
から菌糸の先端までの距離をbとしたとき、(b/a)
x 100から求めた。Table 1 shows the degree of mycelial growth (infestation) of shiitake mushrooms at this time. In addition, the growth rate is determined by the height of the medium as a, and the inoculation surface (surface).
When the distance from to the tip of the hyphae is b, (b/a)
Calculated from x 100.
表
表−1から明らかなように、窒素源として食パンを使用
したもの(A、B、C,D)の方が米ヌカのみを使用し
たもの(E)より菌糸の成長度合が大きく、従って、本
発明(A、B、C,D)は比較例(E)よりも菌糸の成
長速度が速いことがわかる。また、食パンのみを使用し
たもの(AとB)の方が食パンに米ヌカを混ぜたものを
使用したもの(CとD)より菌糸の成長度合が大きく、
従って、食パンのみを使用したもの(AとB)は食パン
に米ヌカを混ぜたものを使用したもの(CとD)よりも
菌糸の成長速度が速いこともわかる。As is clear from Table 1, the degree of mycelial growth is greater in the cases where bread is used as the nitrogen source (A, B, C, D) than in the case where only rice bran is used (E). It can be seen that the mycelial growth rate of the present invention (A, B, C, D) is faster than that of the comparative example (E). In addition, the degree of mycelium growth was greater in the products using only white bread (A and B) than in the products using white bread mixed with rice bran (C and D).
Therefore, it can be seen that the growth rate of mycelium is faster in those using only white bread (A and B) than in those using white bread mixed with rice bran (C and D).
Claims (2)
物を含有することを特徴とする菌蕈類用培地。(1) A culture medium for fungi, which is characterized by containing a baked product having a porous structure made of wheat flour as a main ingredient.
蕈類用培地。(2) The medium for fungi according to claim 1, which is used as a medium for wood-decaying fungi.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2119271A JP2655197B2 (en) | 1990-05-09 | 1990-05-09 | Culture medium for fungi |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2119271A JP2655197B2 (en) | 1990-05-09 | 1990-05-09 | Culture medium for fungi |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH0416123A true JPH0416123A (en) | 1992-01-21 |
JP2655197B2 JP2655197B2 (en) | 1997-09-17 |
Family
ID=14757232
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2119271A Expired - Fee Related JP2655197B2 (en) | 1990-05-09 | 1990-05-09 | Culture medium for fungi |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP2655197B2 (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103636406A (en) * | 2013-12-05 | 2014-03-19 | 成都榕珍菌业有限公司 | Method for manufacturing edible fungus spawn by using polyurethane sponge as spawn carriers |
US8739969B2 (en) | 2008-11-21 | 2014-06-03 | Boehringer Ingelheim Pharma Gmbh & Co. Kg | Folding compartmented box |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS637721A (en) * | 1986-06-27 | 1988-01-13 | 花王株式会社 | Growth promoter of mushrooms |
-
1990
- 1990-05-09 JP JP2119271A patent/JP2655197B2/en not_active Expired - Fee Related
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS637721A (en) * | 1986-06-27 | 1988-01-13 | 花王株式会社 | Growth promoter of mushrooms |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US8739969B2 (en) | 2008-11-21 | 2014-06-03 | Boehringer Ingelheim Pharma Gmbh & Co. Kg | Folding compartmented box |
CN103636406A (en) * | 2013-12-05 | 2014-03-19 | 成都榕珍菌业有限公司 | Method for manufacturing edible fungus spawn by using polyurethane sponge as spawn carriers |
CN103636406B (en) * | 2013-12-05 | 2015-03-11 | 成都榕珍菌业有限公司 | Method for manufacturing edible fungus spawn by using polyurethane sponge as spawn carriers |
Also Published As
Publication number | Publication date |
---|---|
JP2655197B2 (en) | 1997-09-17 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
LAPS | Cancellation because of no payment of annual fees |