JPS6147122A - Culture medium for 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 The present invention relates to a culture medium for use in artificial cultivation of mushrooms. More specifically, the present invention relates to a culture medium for cultivating mushrooms which contains protein, a by-product of starch production, as an essential component.

Traditionally, most edible mushrooms have been cultivated using logs, and the harvest has often been affected by climate conditions. However, in recent years, enoki mushrooms, oyster mushrooms (shimeji mushrooms),
Sawdust, etc. in Shirotamogitake (Hon-shimeji mushroom), nameko mushroom, etc.
An artificial bed cultivation method is being established in which cultivation is carried out using a culture medium containing rice bran mixed with rice hulls. However, artificial cultivation using rice bran also has problems in the supply of raw materials and mushroom production. Therefore, the present inventors have researched the use of other grains as a cultivation base for mushrooms, and have so far found that millet flour such as Milo is superior (Japanese Patent Application Laid-Open No. 56-464721, (See No. 57-208924 or Japanese Unexamined Patent Publication No. 58-86017). In addition, as a result of examining which classifications such as Milo are superior as culture media for mushrooms, they found that the germ classification is specifically effective (4I 1977-13).
No. 8,323 or Japanese Patent Application No. 5-8-7382
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By the way, the present inventors further explored the culture medium for cultivating mushrooms, and added protein, which is a byproduct of starch production from cereals such as milo and corn, potatoes, sweet potatoes, and potatoes, to a culture medium made by mixing rice bran with sawdust, rice hulls, etc. It has been found that the amount of rice bran used can be reduced by adding rice bran, and mushrooms can grow better and yields can be improved.

The proteins used in the present invention include the above-mentioned cereals,
It is a byproduct recovered after producing starch from potatoes, and is extremely inexpensive. Cereals and potatoes usually contain from several to 15 grams of protein, which is recovered during the process of starch production, and some protein by-products, such as corn and potatoes, are commercially available. ing. Although proteins such as Milo are not commercially available, they can be easily produced from the grain itself or from the lees after the starch has been separated. For example, milling Milo, peeling and removing the outer skin, immersing it in a 0.1-0.3 H sulfite aqueous solution at 40-45°C for about 3 days, and coarsely crushing it to separate and remove the germ segment.
The endosperm segment is ground and then sieved to remove the fine lees segment,
The fractionated fraction is centrifuged to recover the myloprotein fraction deposited on the starch fraction. As described above, since the protein used in the present invention is a by-product during starch production, it contains small amounts of crude fat, carbohydrates, etc., but there is no particular need to remove these minor components. The components of these proteins are approximately as follows.

Corn gluten 8-1050-654-8 8
~25 Potato Protein 10~1565~752~6
7-8 myloprotein 8-1045-655
~1015~3° As mentioned above, sawdust, rice hulls, etc. mixed with rice bran are used as the mushroom culture medium. According to the invention, 1 to 2 of the nutrients of such a culture medium
About 0% can be replaced with the above protein.

Furthermore, as a culture medium, a culture medium in which part of the rice bran is replaced with millet flour such as Milo flour, Milo germ, etc. as a nutrient source can also be used. It goes without saying that even in such a culture medium, according to the present invention, about 1 to 20 of these Eiangen particles can be replaced with protein.

When mushrooms are artificially cultivated using the culture medium of the present invention, the water content of the culture medium is adjusted to 50 to 70%, and then seeds are sown and grown under appropriate temperature and humidity conditions well known to those skilled in the art.

According to the present invention, as described above, it is possible to reduce the use of nutritional sources such as rice bran, and it is possible to cultivate edible mushrooms such as enoki mushrooms, oyster mushrooms, white oyster mushrooms, and nameko mushrooms. In the case of Oyster mushrooms, Shirotamogitake mushrooms, etc., the flesh of the mushroom caps is thick and the color is generally black, and high-quality mushrooms can be obtained.

Next, the present invention will be specifically explained with reference to Examples.

Example 1 A culture medium prepared by mixing 85 I of rice bran and 51 I of myloprotein with 2709 of sawdust and adding 145 I of water to adjust the moisture content to 65 I was prepared. Q: It was filled into a Qcc PP bottle and subjected to high pressure killing at 120°C for 30 minutes. After cooling, this Shimeji fungus was inoculated and cultured at room temperature of 23°C for 30 days, and then further incubated at 26°C for 55 days.
It was aged for 1 day. After scraping the bacteria, the room temperature is 15℃.
Cultivation was carried out in a cultivation room with a humidity of 90 to 95%, and Shimeji 100I was harvested 22 days later. The mushrooms of the present invention were black in color, had thick caps, and were superior in quality to the mushrooms of Control Example 1.

Comparative example 1 270I of sawdust and 90I of rice bran! This Shimeji mushroom was cultivated in the same manner as in Example 1, except that a culture medium in which Shimeji 85I was mixed and water 145-I was added was used, and one Shimeji mushroom 85I was harvested.

Example 2 270g of sawdust was mixed with 45I of rice bran, 40.9g of Milo flour, and 51% of potato protein, and 145% of water was added to make the water content 65%.
This shimeji mushroom was cultivated in the same manner as in Example 1 using a culture medium adjusted to 1, and 110I of this shimeji mushroom was harvested. The obtained mushrooms were black in color, had thick caps, and were superior to the mushrooms of Control Example 1 in terms of quality.

Example 3 270I sawdust and 451I rice bran. Milo flour 35.9 and Milo protein 10. This shimeji mushroom was cultivated in the same manner as in Example 1 using a culture medium in which P was mixed and 145 ml of water was added to adjust the moisture content to 65 ml. A similar test was also conducted in which the aging time was shortened to 35 days.

As a result, the yield of Shimeji mushrooms grown in 85 days of culture and ripening was 11,511, and the yield of Shimeji mushrooms grown in 65 days of culture and ripening was 125 g, and the effect of shortening ripening was also observed. In addition, the quality was also superior to the shimeji mushroom obtained in Control Example 1, and in particular, the shimeji mushroom obtained after culturing and aging for 65 days was the most excellent mushroom with a voluminous feel.

Example 4 Sawdust 280.9%, rice bran 809% and corn protein 10%.
Mix 9 and add 120ml of water to adjust the moisture content to 65ml. 800ell of culture medium! After filling the PP bottle, 1
High pressure sterilization was performed at 20°C for 30 minutes. After cooling, Oyster mushroom fungi were inoculated and cultured for 22 days at a room temperature of 20°C and a humidity of 70%, and then cultivated for 22 days in a cultivation room at a room temperature of 15°C and a humidity of 90°C to obtain 85I Oyster mushrooms.

Control Example 2 Oyster mushrooms were cultivated in the same manner as in Example 4, except that a culture medium containing 28 liters of sawdust and 90.9 liters of rice bran and 120 grams of water was added to adjust the moisture content to 65 liters, and 70 J of oyster mushrooms were grown. Obtained.

Example 5 The same procedure as in Example 4 was used except that a culture medium was prepared by mixing 280.9 g of sawdust, 45 g of rice, 35.9 g of myloflour, and 10.9 g of myloprotein, adding 120 g of water, and adjusting the moisture content to 65 g.
Oyster mushrooms were cultivated in the same manner as above, and 90.9 oyster mushrooms were obtained. The mushrooms obtained had black caps and were superior in quality to the mushrooms of Control Example 2.

Claims (1)

[Claims] A culture medium for cultivating mushrooms characterized by containing protein, which is a byproduct of starch production, as an essential component.