JPH11196668A - Bottle culture of shimeji champignon - Google Patents

Abstract

PROBLEM TO BE SOLVED: To increase a commercial value by aiming at the large size and high quality of a bottle-cultured shimeji champignon (Lyophyllum aggregatum). SOLUTION: This method for bottle culturing shimeji champignon is a method for performing a sprouting through a circular or a resembling-shaped opening part 4 at the ceiling surface of a lid provided on the mouth part of the culturing bottle 1, and aiming at the large size of the stem part and the cap part of the shimeji champignon by setting the effective diameter of the opening part as 5 30 mm.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for cultivating shimeji mushrooms, especially shimeji mushrooms, in bottles.

[0002]

2. Description of the Related Art Artificial cultivation of shimeji has been attempted for a long time, and recently, artificial cultivation techniques by bottle cultivation of shimeji, especially beech shimeji, have been established and have already been implemented in various places. In bottle cultivation, usually, cultivation bottles are filled with a culture medium containing sawdust, rice bran, bran, etc., and after inoculation of the culture medium, cultivation, maturation, scraping of bacteria, sprouting, growth can be harvested, and shimeji can be harvested. The period from harvest to harvest is usually about four months.

[0003]

FIG. 4 shows the growth of beech shimeji in the conventional bottle cultivation during the harvest season. A large number of shimeji mushrooms are swelled from the mouth b of the cultivation bottle a in a mountainous manner. The number of shimeji per one strain is usually about 40 to 50, and the total weight is usually 120 to 140.
g. The size of the shimeji which grows gradually decreases gradually from the central area of the swarm to the hem.
The central area is large and the bulk diameter is at most 15
It is about 25 mm and the maximum diameter of the stem is about 5 to 15 mm at most, which is generally smaller than natural natural shimeji or the like, and has not been highly evaluated as a commercial product.

An object of the present invention is to provide a bottle cultivation method capable of harvesting a large shimeji mushroom having a high commercial value.

[0005]

Means for Solving the Problems The inventor of the present invention has conducted intensive studies in order to increase the size of shimeji mushrooms in bottle cultivation. As a result, when sprouting is carried out from a limited narrow opening, normal sprouting is performed. The number of shimeji mushrooms is smaller than that of the shimeji, and each shimeji is large, especially when the sprout is formed from a narrow opening and the opening is three-dimensional, the shimeji is enlarged and the shank is added. It has been found that the quality of the stem can be further improved, and the present invention has been completed.

[0006] That is, the present invention relates to bottle cultivation of shimeji,
A method in which sprouting is performed through a circle on the top surface of the lid provided at the mouth of the cultivation bottle or through an opening having a shape similar to this, wherein the effective diameter of the opening is set to 5 to 30 mm, and The present invention relates to a method for cultivating a shimeji mushroom in a bottle, comprising measuring the size of a stem and a stem.

[0007]

DESCRIPTION OF THE PREFERRED EMBODIMENTS One embodiment of the present invention will be described below with reference to the accompanying drawings.

FIG. 1 shows a cultivation bottle 1, which is usually of a capacity of about 800 to 850 cc, but is not limited to this. The cultivation bottle 1 is filled with a culture medium 2, and the culture medium 2 is inoculated according to a conventional method after heat sterilization. There is no substantial difference.

[0009] In the present invention, after the bacterial scraping, until the start of sprouting or immediately after the start of sprouting,
As shown in FIG. 2, a lid 3 with an opening 4 is provided on the mouth 1 a of the culture bottle 1.

The opening 4 needs to have a relatively small opening area. In particular, good results can be obtained by forming the peripheral wall 5 of the opening 4 in a three-dimensional shape without being relatively high in the vertical direction.

In the present invention, the sprouting step is performed through the opening 4, and since the opening area of the opening 4 is relatively small, the number of sprouts is reduced. (For example, 40 to 50), the number of sprouting is considerably reduced, for example, about 10 to 14, especially when the opening has a three-dimensional shape, the number of sprouting is further reduced, for example, about 5 to 8 Become.

After sprouting, the growth period (for example, 95% humidity,
(Temperature: 15 ° C., around 10 days), and shimeji can be harvested.

FIG. 3 shows the growth of shimeji mushrooms during the harvest period in the bottle cultivation method of the present invention. The number of shimeji mushrooms per strain decreases, but conversely, the shape of shimeji mushrooms one by one Becomes larger. In particular, when the opening portion 4 is formed in a three-dimensional shape, the bulk portion is hemispherical and thick, the stem portion swells like a round shape, the flesh is dense, and a high quality product is obtained.

In the present invention, the reason why the size and quality of the shimeji can be increased is not clear, but the size increase is due to the decrease in the number of sprouting, and the quality of the bulk and the stem is not improved.
It is presumed that this is due to the fact that the number of sprouting is further reduced by the three-dimensional opening, and in addition, the stem is formed with a core.

In the present invention, the planar shape of the opening 4 is not particularly limited. However, since the clump of one strain of the shimeji colony is substantially similar to the planar shape of the opening, the shimeji of good shape and shape is obtained. A circular shape is appropriate for obtaining a clump of mass, but a shape other than a circular shape may be similar to a circle, such as a regular polygon or an ellipse close to a circle. By the way, shimeji mushrooms are often traded as a group of lumps, and the shape and shape of the lumps are one factor that determines the commercial value.

The opening area of the opening 4 needs to be relatively small in order to reduce the number of sprouting. However, if it is too small, the number of sprouting may be too small and the yield may be reduced. The diameter is preferably in the range of 5 to 30 mm, preferably 10 to 20 mm. By the way,
If it exceeds 30 mm, it is not preferable because the size cannot be sufficiently measured.

The effective diameter is equivalent to the diameter in the case of a circle, is equivalent to 1/2 of the sum of the major axis and the minor axis in the case of an oval, and is equal to 2 in the case of a regular polygon (even number). This corresponds to the interval between the sides, and in the case of other shapes, it is assumed that these are the same.

The vertical height of the peripheral wall of the opening 4 is not particularly limited, but must be at least about 3 mm in order to increase the volume of the bulk and the stem. Normal,
Since the part corresponding to the height is a part that is not suitable for edible use,
If the height of the peripheral wall is too large, the cultivation loss will increase, and the maximum should be limited to about 20 mm. Perimeter wall 5
It is appropriate that the vertical height is about 3 to 7 mm in consideration of cultivation loss.

The number of the openings 4 formed in the lid 3 is not particularly limited. However, in the case of a commonly used culture bottle of 800 to 850 cc, one is appropriate, and the capacity of the culture bottle can be increased. It is also possible to provide more than one.

According to the bottle cultivation method of the present invention, the number of shimeji per one strain is reduced, but the shape of each shimeji is large, so that the weight per share is almost different from that of the conventional method. In addition, the size of the shimeji can be increased without reducing the yield.

The following table compares the quality of the beech shimeji mushrooms harvested by the present inventions 1 and 2 and the conventional method. It should be noted that the present invention 1 is the case where the effective diameter (circle) of the opening is set to 12 mm and the height of the peripheral wall is set to 1 mm, and the present invention 2 is that the height of the peripheral wall of the opening is set to 6 mm. When performed under the same conditions as
The conventional method refers to a case where the method was carried out without applying a lid, and in all other cases, the bottle cultivation of Bunashimeji was performed under the same conditions.
The numerical values indicate the average value of 10 bottles in which five shimeji are selected from one cultivation bottle in a bottle cultivation in descending order.

Table 1 Shafts per plant Maximum diameter of stems of stems Diameter (mm) Diameter (mm) Weight (g) Weight (g) of the present invention 1 11 35 25 5.75 6.40 Invention 2 6 45 30 10.05 12.15 Conventional method 45 20 10 1.15 1.40 As is clear from the above table, according to the invention 1, the shimeji to be harvested is considerably larger than the conventional method. And the present invention 2
According to the present invention, in addition to the increase in size, the weight becomes considerably larger than that of the present invention 1, the thickness in the bulk portion and the thickness in the stem portion become dense, and the quality in terms of quality in addition to the increase in size is increased. Can be improved.

[0023]

According to the bottle cultivation method of the present invention, the size and quality of shimeji can be increased, and the commercial value of shimeji by bottle cultivation can be increased.

[Brief description of the drawings]

FIG. 1 is a perspective view of a cultivation bottle applied to bottle cultivation of shimeji.

FIG. 2 is a perspective view showing a state in which a lid applied to the bottle cultivation of the present invention is placed over an opening of the bottle.

FIG. 3 is a perspective view schematically showing a shimeji mushroom colony condition in the bottle cultivation method of the present invention during a harvest period.

FIG. 4 is a perspective view schematically showing the growth of shimeji mushrooms in conventional bottle cultivation.

[Explanation of symbols]

 Reference Signs List 1 cultivation bottle 2 cultivation medium 3 lid 4 opening 5 peripheral wall

Claims (3)

[Claims] 1. A method for cultivating shimeji mushrooms in a bottle, wherein the sprout is performed through a circle on the top surface of a lid provided at the mouth of the cultivation bottle or an opening having a shape similar thereto.
A bottle cultivation method for shimeji mushrooms, wherein the size of the shimeji mushrooms and stems is increased by setting the size to ~ 30 mm. 2. The bottle cultivation method according to claim 1, wherein the effective diameter of the opening is 10 to 20 mm. 3. The vertical height of the peripheral wall of the opening is 3.0 to 20.0.
The bottle cultivation method according to claim 1 or 2, wherein the diameter is mm.