JPH0425766B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to a method for cultivating Hatakeshimeji mushrooms using a wide-mouthed bottle.

(Prior Art) Hatakeshimeji is a mushroom that is pale gray to light grayish brown in color and has a sweet taste similar to Honshimeji, but it has been considered difficult to cultivate it artificially.

(Problems to be Solved by the Invention) In view of the above-mentioned points, the present invention provides a plan to reliably grow Hatakeshimeji mushrooms, which are comparable to Honshimeji mushrooms in terms of aroma and taste, in large quantities using a wide-mouthed bottle. The aim is to provide a sustainable cultivation method.

(Means to solve the problem) Chicken manure, leaf mold, ash,
Mix a small amount of rice bran, etc., fill it to about the mouth of a wide-mouthed bottle, make a hole the size of an index finger in the center, and sterilize it in a sterilization pot for a certain period of time.

After taking it out, put an appropriate amount (2 to 3
Pour in the bacteria from g) and close the lid until the temperature reaches approximately 18°C.
Leave the bottle in a dark room at 22℃ and a temperature of approximately 70% to 90% for a certain number of days (approximately 30 days), and remove the inoculation when the mouth of the bottle turns white.

Next, pour in cold water with a temperature of about 10℃, leave it in the above room for a day and night, then release the water and turn the bottle upside down for about a week at a room temperature of about 16℃ to 18℃ and a humidity of about 70% to 90℃.
After placing it in a dark room at a temperature of 50%, the bottle is returned to its original state with the mouth facing upwards. After 3 to 4 days in this state, buds will appear from the bottle mouth and can be harvested in a week. Become.

Hereinafter, the present invention will be explained in more detail with reference to the following specific examples.

Example 1 Mix 100 parts of sawdust with chicken manure, leaf mold, ash, rice bran, etc. at a ratio of 0.5 each, and pour this into a wide-mouthed synthetic resin container with a diameter of 5 cm and a capacity of 800 c.c. Form a cave by inserting an index finger-sized rod from above, sterilize it in a sterilization pot for 6 hours, then put 2 g of bacteria into the cave, and make a lid with a hole through which air flows through the opening ( (made of synthetic resin).

This was left in a dark room at a temperature of 20°C and a humidity of 83% for 30 days. The mouth of the bottle had turned white, so this white part was removed, cold water of 11°C was poured from the mouth of the bottle, and the bottle was again left in the dark room for 24 hours.

Then, the water was released from the bottle mouth, the bottle mouth was turned upside down, and the bottle was left in a dark room with a room temperature of 17°C and a humidity of 80% for 10 days, and then the bottle was returned to its original state with the mouth facing upward. . Buds appeared on the third day, and 7 days later, 280 g of Hatakeshimeji mushrooms were collected. This had the same aroma and taste as the natural product.

Example 2 Add chicken manure, leaf mold, ash, and rice bran to 100 parts of sawdust.
Mix at a ratio of 0.6 and make a volume of 5cm diameter
Fill an 800 c.c. wide-mouth synthetic resin container up to the mouth, insert a stick the size of an index finger from above the mouth to form a cave, sterilize it in a sterilization pot for 6 hours, and then inject 3 g of bacteria into the cave. The opening was closed with a lid (made of synthetic resin) with holes for air to flow into.

This was left in a dark room at a temperature of 20°C and a humidity of 83% for 30 days. The mouth of the bottle had turned white, so this white part was removed, cold water at 10°C was poured from the mouth of the bottle, and the bottle was left in the dark room again for 24 hours.

Then, the water was released from the bottle mouth, the bottle mouth was turned upside down, and the bottle was left in a dark room with a room temperature of 18°C and a humidity of 90% for 10 days, and then the bottle was returned to its original state with the mouth facing upward. .

Buds appeared on the third day, and 7 days later, 310 g of Hatakeshimeji mushrooms were collected. As in Example 1, this had the same aroma and taste as the naturally produced product.

Claims (1)

[Claims] 1. Mix a small amount of chicken manure, humus, ash, bran, etc. with sawdust, fill it up to about the mouth of a wide-mouthed bottle, create a cave of a certain size vertically in the center, and after sterilize it Place an appropriate amount of bacteria in the cave, cover it, and leave it in a dark room at a temperature of about 18℃ to 22℃ and a humidity of about 70% to 90% for a certain number of days. After removing the bacteria, pour cold water into the area and leave it in the same room for about 15 to 30 hours, then release the water, turn the bottle upside down, and leave it for about a week at a room temperature of about 16 to 18 degrees Celsius and a humidity of about 70%. Cultivation of Hatake Shimeji using a wide-mouthed bottle, which is characterized by placing it in a dark room at ~90% concentration, then returning it to its original state with the bottle mouth facing up, and leaving it in the same room again for about a week to culture. Method.