JPS61209531A - Artificial culture of mushroom - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a method for artificially cultivating mushrooms, and more particularly to a method for artificially cultivating mushrooms that can significantly shorten the cultivation period.

(Prior Art and its Problems) Mushrooms such as Shimeji mushrooms and Nameko mushrooms require a certain ripening period after inoculating a seed culture into a medium and culturing them until mushrooms start to appear.

Figure 6 shows an outline of the number of cultivation days for artificial cultivation of Shimeji mushrooms.

In other words, in the case of artificial cultivation of Hanshimeji mushrooms, a cultivation container is filled with a medium, sterilized, and inoculated with seed bacteria, and then approximately 4
The culture is completed in 0 days. And after the completion of culture, about 4 more
It requires a long aging period of 0 days. Once ripening is complete and the time is right for mushrooms to sprout, scrape out the old inoculum, so-called fungus scraping, water to replenish moisture, and wait for mushrooms to sprout.

Because the mycelium is damaged by this fungus scraping, mushrooms only develop after 12 to 13 days have passed after the fungus has been seeded.

After 10 to 11 days of growth, the seeds can finally be harvested. In this way, in the case of Honshimeshi, the total number of cultivation days is 95.
It will be a long period of ~100 days.

The inventor conducted extensive studies to see if the cultivation period could be shortened, since the cultivation period requires a long period of time, and growth management during that period is troublesome, leading to high costs.

As a result, they found that the ripening period could be significantly shortened by newly inoculating mycelium that had already been matured in another container after the cultivation was completed.

(Summary of the Invention) That is, an object of the present invention is to provide a method for artificially cultivating mushrooms that can significantly shorten the ripening period and, by extension, the cultivation period and reduce the cultivation cost. In an artificial cultivation method for mushrooms that does not require further ripening after completion of culture, the matured fungi that have already been separately matured are transplanted after completion of culture.

(Example) Hereinafter, preferred examples of the present invention will be described in detail using artificial cultivation of Japanese rice cake as an example.

First, as shown in FIG. 1, the cultivation container 10 is filled with a medium 12 mainly composed of sawdust in a slightly smaller amount than usual.
A suitable cap (not shown) is applied and sterilized by a conventional method. After cooling the stage surface, remove the cap and inoculate seed culture 14.
Cap it again, transfer it to the culture room, and culture it.

It is preferable to inoculate the inoculum 14 in a slightly smaller amount than in the past so that there is a space above the mouth of the cultivation container 10 for transplanting the matured bacteria, which will be described later. The culture conditions are the same as before.
The culture is completed in about 40 days. Next, the cultivation container 10 in which this cultivation has been completed is inoculated with ripening bacteria that have been ripened in advance.

That is, the cap is removed and, as shown in FIG. 2, the ripening bacteria 16, which have been separately matured in advance, are transplanted into the upper space of the cultivation container 10. At the end of the culture, a thin mycelial membrane (white or pale yellow) has formed on the medium, but it is not necessary to remove this thin mycelial membrane in order to inoculate the above-mentioned matured bacteria ( Mature bacteria can be directly transplanted onto this mycelium.

This matured bacteria 16 for transplantation is one that has gone through the cultivation and ripening process in the same manner as the conventional method, that is, 70 to 80 years old after inoculation of the inoculum.
Use one that has been around for a few days. Alternatively, as will be described later, the ripening bacteria 16 completed in a short period of time after inoculation according to the method of the present invention may be used as the ripening bacteria for transplantation into another cultivation container 10.

Inoculation of the ripening bacteria 16 can be carried out in substantially the same manner as inoculation of seed bacteria. That is, it is crushed into small blocks along with the culture medium and a predetermined amount is transplanted into the mouth space of the cultivation container 10. In addition, since the upper surface of this matured bacterium becomes the mushroom surface of the fruiting body, after transplanting the matured bacterium, an appropriate jig (in this example, a jig having a pressing plate 20 at the tip of the handle bar 18 as shown in FIG. 3) is used. It is best to adjust the surface of the fungal bed to be flat by lightly pressing the fungal block using a knife (using a 22).

When cultivating Naobon Shimeji mushrooms, there is a method of forming the fungal bed surface into an arcuate surface with a high center as shown in Figure 4 (conventionally, when scraping the bacteria, the old inoculum is scraped off and an arcuate surface is formed). In the present invention, it may also be pressed with a jig having a concave surface to form a fungal bed surface having an arcuate cross section.

After transplanting the ripening bacteria, the cultivation container 10 is transferred to a growth room and managed under normal growth conditions.

In this case, it is not preferable to cover the top surface of the cultivation container 10 with a cap, a perforated vinyl sheet, or the like.

This is because there is a risk that the amount of oxygen will be insufficient. If you need hydration, spray it on as a mist.

However, because the so-called bacteria scraping, which involves scraping off the seed bacteria, is not performed, water loss is not as high as in the past (and water replenishment is not necessarily necessary).

The ripening bacteria spread throughout the medium in 2 to 3 days after inoculation of the ripening bacteria, and in another 10 to 11 days, the ripening is completed as in the conventional method, and even if the bacteria are scraped as is, mushrooms will appear. It will be ready to harvest in 10 to 11 days.

FIG. 5 shows an outline of the elapsed number of days of cultivation according to the method of the present invention.

As compared with FIG. 6, it is clear that according to the method of the present invention, the total number of cultivation days for Shimeji mushrooms is 65 to 75 days, which is 25 to 30 days shorter than the conventional method.

This shortening is due to a shortening of the ripening period.

In other words, in the conventional method, a ripening period of about 35 to 40 days is required after the completion of culture, and the mycelium is further damaged by scraping, so mushrooms do not sprout until an additional 12 to 13 days after sowing, whereas in the present invention. In the case of this method, the cultivation is completed in a short period of about 13 to 14 days after the matured bacteria are transplanted after the cultivation is completed, and the mushrooms sprout immediately without the need for bacterial scraping.

The reason why the ripening period is drastically shortened in this way is that unlike the conventional method of gradually ripening the mycelium as it is after cultivation, it is possible to actively transplant the strong matured bacteria. This is thought to be due to accelerated ripening.

Furthermore, the yield and quality were not significantly different from the conventional method.

The above was explained using the cultivation of Shimeji mushrooms as an example, but nameko mushrooms,
It can be applied to the artificial cultivation of all mushrooms that require a certain ripening period after cultivation, such as Maitake and Kuritake.

An example of cultivating Bon Shimeji mushrooms is shown below.

Example: A medium containing mainly sawdust and Konuka with a moisture content of approximately 65%.
(Normally it is around 62%, which is slightly higher than usual).

Approximately 650 g of this medium was filled into a 1100 cc cultivation bottle with a diameter of 60 mm, and an inoculation hole was made. The top surface of the culture medium was slightly lower than the base of the neck of the cultivation bottle.This was steam sterilized using a conventional method, inoculated with the seed culture, and kept at a temperature of 23℃.
When cultured at ~25°C and humidity of 50-60%, the culture was completed in about 40 days. At this point, the ripening bacteria that had progressed to the ripening stage were separately transplanted into the upper space of the cultivation bottle. The top surface of the ripening bacteria was set to be about 1 cm lower than the bottle opening, and the top surface of the ripening bacteria was lightly pressed with a press plate so that the top surface was flat.

Transfer this to the growth room, and the temperature is 14 to 15℃, and the temperature is about 98℃.
%, the ripening bacteria spread throughout the cultivation bottle in 12 to 13 days, the ripening was completed, and the mushrooms sprouted as they were.

After that, it became possible to harvest in 10 to 11 days.

Yield averaged about 95 g per bottle.

(Effects of the Invention) As described above, according to the method of the present invention, ripening is promoted by newly transplanting the ripening bacteria that have completed the ripening separately after the culture yield, and the ripening can be completed in a short period of time. The cultivation period can be significantly shortened, and furthermore, there is no need for bacterial scraping, which reduces labor, thereby improving production efficiency and reducing costs.

Although the present invention has been variously explained above with reference to preferred embodiments, the present invention is not limited to these embodiments, and it goes without saying that many modifications can be made without perceiving the spirit of the invention. It is.

[Brief explanation of the drawings] Figure 1 is an explanatory diagram of a state in which seed bacteria have been inoculated, Figure 2 is an explanatory diagram of a state in which matured bacteria have been transplanted, and Figure 3 is an explanatory diagram showing an example of a jig for preparing the bacterial bed surface. Figure 4 is an explanatory diagram showing the state of the fungal bed surface arranged in an arcuate cross-section, and Figure 5 is a schematic diagram showing the number of days elapsed in cultivation when Shimeji mushrooms are cultivated by the method of the present invention.
FIG. 6 is a schematic explanatory diagram showing the elapsed number of days of cultivation when Shimeji mushrooms are cultivated by the conventional method. DESCRIPTION OF SYMBOLS 10... Cultivation container, 12... Culture medium, 14... Seed culture, 16... Ripening bacteria, 18... Handle rod, 20.
...Press plate, 22...Jig.

Claims (1)

[Scope of Claims] 1. A method for artificially cultivating mushrooms that does not require further ripening after completion of culture, characterized in that after completion of culture, matured bacteria that have already been separately matured are transplanted. .