SU1755736A1 - Strain of macroscopic oyster mushroom, pleurotus ostreatus, somatic structures - a producer of edible mushroom fruit bodies - Google Patents

Abstract

Use: mushrooming. SUMMARY OF THE INVENTION: The strain of Pleurotus ostreatus KB-1012 is grown on a substrate consisting of a mixture of straw with a corn stalk at a ratio of 2: 1 at a temperature of 20-22 ° C. The yield of fruit bodies is 71.8 kg per 100 kg of substrate, and 35.0-56.5 kg for known strains. 2 tab.

Description

The invention relates to the cultivation of fungi and relates to a new strain of edible basidiomyosus oyster mushroom for cultivation in intensive culture under controlled conditions of microclimate and types of substrate.

The aim of the invention is to obtain a new strain with high yield.

The proposed strain makes it possible to obtain the habit of fruit bodies in processes with a cap diameter of 8–10 cm, weight 40 g, leg length of each fruit body in a splicing of 1–1.5 cm, and a density of fruit bodies of 3.9 cm, which contributes to a longer preservation trademark of mushrooms. The yield of the strain averages 71.8 kg per 100 kg of air-dry substrate.

The origin of the strain. It was obtained by the method of hybridization of selected monocaryotic mycelia isolated from Don 112 and P. cornucopiae strains (No. 2007) - respectively from monocarionic

No. 1 and N2 3. The selection of monokarions was carried out by the rate of increase of the mycelial mass, by the number of primordiums formed. Dicarion was selected according to its ability to utilize a wide range of various carbon and nitrogen sources, according to the speed and amount of accumulated biomass in liquid media, according to the number of primordias, according to the ability to bear fruit at elevated temperatures (20-23 ° C). yields of hybrid dikaroia in comparative variety trials under production conditions.

Morphological signs. The mushroom forms intergrowths of up to 20 carpophores. The mushroom shape of the fungus is irregularly rounded, ostrocrossed. Fruit bodies in intergrowths have a head of 8-10 cm, a leg is 1-1.5 cm, the color is cream or light gray. In the interlacing plate there are white, legs with anastomoses that decay to the base. The mica is white, with auto-oxidation, the color does not change. Spores 6–7 x 4.5–5 µm, elongate-like. The mushroom has the smell of damp flour.

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Cultural features. The colony cultures are snow white on the wort. The texture is cotton. Height of aerial mycelium up to 3 mm. As the spots appear on the hyphae and strands, microorganisms with positive phototropism are formed on the mycelium. The growth rate on the wort is 12.06 ± 0.13 mm / day. The temperature optimum growth of the mycelium is 28 ° C. From the site of inoculation of the agar medium in Petri dishes, the mycelium is broken up in circles with pronounced rollers. The edge of the colony is fringed. Hyphae are colorless, 5-6.7 microns wide, cell length 30-80 microns. With the growth and differentiation of hyphae in the cells of the mycelium, vacuoles and fatty inclusions appear. The branching of the hyphae is dichotomous. Asexual sporulation is absent.

Physiological traits, attitudes towards carbon and nitrogen. Tannin test conducted by the method of Bavendamm; indicated the presence of color reactions (on the atz-ro-solod medium, the occurrence of brown color near the growing mycelium), which indicates the presence of the enzymes lactase and peroxidase, which decompose lignin.

In an in vitro culture, the strain assimilates mono- and disaharas: glucose, fructose, sucrose, maltose, lactose. An active accumulation of biomass is observed on the circulating disaccharides; sucrose, lactose. The most metabolic activity of nitrogen sources is ammonium nitrogen asparagine, glycine. The most favorable for the growth of the mycelium of the proposed strain of pH is 6.5,

The yield of strain. Tested compared to parental forms cultivated in production in triplicate5

nom competitive strain testing in production conditions of NPO Victori on a substrate consisting of a mixture of straw and corn stalk in a 2: 1 ratio. Compared with strains cultivated in production, they are characterized by a higher linear growth rate (Table 1) and joint fruiting: 80% of the crop is formed in the first wave, which allows increasing 0 the number of crop turns by 2 per year, because almost the entire crop of mushrooms is harvested from two waves of fruiting.

Characteristics of the development of the proposed strain in comparison with cultivation are given in Table. one.

The yield of the fruit bodies of the proposed strain in comparison with the cultivated is given in table. 2

Conclusions: the proposed strain in comparison with cultivated analogs - strains DON 112, P. cornucopiae, P. mlchlgana on a similar substrate gives a higher yield. The density of fruit bodies is also significantly higher, which makes it more transportable. The strain bears fruit at a relatively high temperature of 20-22 ° C and does not require cold shock to initiate fruiting. 80% of the harvest comes from the first wave of fruiting, 12-15% from the second wave, so almost the entire crop is harvested in two waves, which allows the number of crop turns by 2 per year, and thus increase the overall yield.

Claims (1)

Invention Formula The strain of somatic structures of the macroscopic oyster mushroom of the common oyster mushroom Pleurotus ostreatus KB No. 1012 is the producer of the fruit bodies of the edible mushroom. 0 five 0 five Table 1 table 2