CN107996284A - A kind of seafood mushroom production method - Google Patents
A kind of seafood mushroom production method Download PDFInfo
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- CN107996284A CN107996284A CN201711461908.2A CN201711461908A CN107996284A CN 107996284 A CN107996284 A CN 107996284A CN 201711461908 A CN201711461908 A CN 201711461908A CN 107996284 A CN107996284 A CN 107996284A
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Abstract
The invention discloses a kind of seafood mushroom production method, belong to field of edible fungus culture.For solve seafood mushroom amino acid content be difficult improve again, shelf life is short, the fresh-keeping unhealthy effect of gimmick of tradition is poor the problems such as, seafood mushroom production method provided by the invention is：1) it is inoculated with；2) bacterium germination and after-ripening；3) mycelium stimulation 4) flower bud；5) grow.Finally realized and effectively extended into bacterium shelf life and crude fiber content significantly improves, fat content substantially reduces effect using the above method, the seafood mushroom produced using method provided by the invention, fatty 0.04g, crude fibre 2.01g in per the fresh seafood mushrooms of 100g, in 5~10 DEG C of refrigerated shelf, shelf life is 8 10 days, and brown stain does not occur in 8 10 days and moisture has no obvious loss.
Description
Technical field
The invention belongs to field of edible fungus culture, and in particular to a kind of new seafood mushroom production method.
Background technology
Seafood mushroom quality is tender and crisp, and taste is fresh, has sea crab taste, is under the jurisdiction of Tricholomataceae, beautiful gill fungus category, fructification it is medium to compared with
Greatly.That nowadays cultivates has light grey and two strains of pure white, and White strain is also known as " white beech mushroom ", " Yulong mushroom ", is mostly factory
Change cultivation.Bacteria cover diameter 3-15cm.Late summer to autumn raw broad leaf tree dead wood and in rotten wood, grows thickly.It is that north temperate zone one kind is excellent
Edible mushroom.
Seafood mushroom is full of nutrition, is measured according to science, and protein accounts for 14.7%, carbohydrate 43.2%, fat 4.31%,
Cellulose 15.4%；Rich in 18 kinds of amino acid.Seafood mushroom delicious flavour, quality is tender and crisp, and nutritive value is high, be it is a kind of it is low in calories,
The health food of low fat.Edible dish seafood mushroom also has higher medical value：The 6-1 extracted in seafood massee fruiting bodies, 3-D
Glucan has very high antitumor activity, and the activity of isolated polymerization carbohydrase from seafood mushroom is also than other mushroom classes
Many higher, its fructification hot water extract and extractive with organic solvent have removing interior free yl effect, therefore, prevent just
Secret, anticancer, anti-cancer, improve immunity, pre- unique function that is anti-aging, extending the service life.It is aqueous in the fresh seafood mushrooms of 100g after measured
88%th, crude protein 3.0g, fat 0.08g, crude fibre 1.03g, carbohydrate 7.4g, ash content 0.70g (mainly phosphorus, potassium,
The mineral matter elements such as iron, calcium, zinc), 0.64mg vitamin B1s, 5.84mgB2,186.99mgB6, VC13.8mg, containing 17 kinds of amino
Acid, accounts for dry weight 13.27%, wherein 7 kinds of essential amino acids account for the 36.82% of total amino acid content.But according to current culture
Base and the seafood mushroom of cultural method production, crude fiber content therein is difficult to be improved again, meanwhile, fat content is difficult to reduce again.
Fresh seafood mushroom has extremely strong respiration, once leaving culture medium, it is a large amount of to adopt mushroom body moisture in latter 2-3 days
Scatter and disappear, grow white fluff, lose commodity value.Therefore, fresh mushroom transport and Time To Market are extended, solve after it is adopted fresh-keeping asks
Topic, is the only way of seafood mushroom industry development.In face of this problem, those skilled in the art are usually using traditional fresh-keeping example
Sodium pyrosulfite color protection and potassium sorbate anti-corrosion are such as used, though there are better effects, to health toxic side effect and carcinogenic
Effect.Therefore, how to extend the shelf life of mushroom, suppress the always insoluble technical barrier that goes mouldy.
The content of the invention
It is difficult to be improved again to solve above-mentioned seafood mushroom crude fiber content, fat content is difficult to reduce again and seafood mushroom
The problems such as shelf life is short, the fresh-keeping unhealthy effect of gimmick of tradition is poor, the present invention provides a kind of seafood mushroom culture medium and production
Method.
Seafood mushroom culture medium provided by the invention can be：
It is formulated 1 (weight fraction meter)：Hardwood sawdust 70%, wheat bran 20%, analysis for soybean powder 4%, corn flour 4%, calcium sulfate
1%, calcium carbonate 1%；
It is formulated 2 (weight fraction meters)：Maize cob meal 72%, wheat bran 18%, rice chaff 4%, bean cake powder 4%, calcium sulfate
1%, calcium carbonate 1%.
Formula pH value is adjusted to 7.5~8.0 above, water content 63wt%~65wt%.
Preferably, the culture medium is handled by heap fermentation.
The heap fermentation processing, is specially：Compost ventilating fermentation is handled into 4d~5d, when highest material temperature reaches
More than 65 DEG C, turning after 24h is kept, turning 2 times altogether therebetween, then spread out heap cooling, dry in the air waste air, grasp Compost moisture content
60%~65%, pH6.8~7.2.
Beneficial effect
Using above-mentioned medium culture seafood mushroom, seafood mushroom growth cycle is short, fatty in the fresh seafood mushrooms of every 100g
0.04g, crude fibre 2.01g, substantially increase crude fiber content in seafood mushroom, reduce fat content, become a kind of heat
Lower, fiber content higher the outstanding weight-reducing healthy food of amount, substantially increases the nutritive value of seafood mushroom, solves seafood mushroom
Production field people want to solve but always without the technical problem solved.
Seafood mushroom production method provided by the invention is：
1) it is inoculated with：Seafood mushroom strains are inoculated into culture medium under aseptic condition；
2) bacterium germination and after-ripening：
Bacterium germination：For the temperature control of culturing room at 20 DEG C~24 DEG C, relative air humidity control keeps empty 60%~70%
Gas is fresh, lucifuge bacterium germination 35d~40d, until mycelia covers with bacterium bottle；
After-ripening：Culture room temperature is improved to 23 DEG C~25 DEG C, relative air humidity control keeps air 60%~70%
It is fresh, lucifuge culture 40d~45d, until mycelia physiological maturity；
3) mycelium stimulation：The old strains of compost surface thickness 5mm~6mm and the old mycelia in top layer are rejected with rake is scratched；After mycelium stimulation, to bacterium bottle
Remaining water is outwelled after interior injected clear water 5ml~10ml, 1h；
4) flower bud：Bacterium bottle after mycelium stimulation, moves into 14 DEG C~16 DEG C of temperature, relative air humidity 90%~95%, titanium dioxide
In mushroom room of the concentration of carbon less than 0.1%, lucifuge culture 5d~7d.When bottleneck mycelia occurs that suede is cotton-shaped, color and luster is graying, by mushroom
Room temperature is down to 12 DEG C~14 DEG C, 7d-10d is cultivated, until occurring the taupe mushroom flower bud of syringe needle shape on charge level；
5) grow：
After mushroom flower bud is formed, the illumination of 100lx~200lx, 12 DEG C~14 DEG C of mushroom house temperature, relative air humidity 90% are given
~95%, throw off covering when mushroom flower bud long bottle outlet about 1cm；Mushroom house temperature control is at 14 DEG C~16 DEG C, relative air humidity
Control between 85%~95%, gas concentration lwevel control in 0.1 (v/v) below %, intensity of illumination control 500lx~
1000lx, finished product seafood mushroom can be cultivated into through 5d~7d.
6) shape and grow：After mushroom flower bud develops into small young mushroom, sack can be opened wide completely and turnup is to close to charge level, is made sub real
Body mushrooms out, and increases throughput；Illuminance keeps 150lx~300lx；Temperature should regulate and control at 10 DEG C~20 DEG C；Control air
Relative humidity 85%~90%, cultivates 7d~10d；When seafood mushroom cap it is open and flat, it is middle flat swollen or it is recessed not etc., surface have light
Pool, when lamella is clearly unfolded, you can harvesting；
Beneficial effect
Seafood mushroom production method provided by the invention helps to improve seafood mushroom and contains into the moisture inside bacterium stem and cap
Amount, it is suitable to make into inside and outside bacterium stem and cap moisture distribution, in combination with the adjusting of the temperature, humidity of each step, most
The effect effectively extended into bacterium shelf life, the seafood mushroom produced using method provided by the invention, at 5~10 DEG C are realized eventually
Refrigerated shelf in, shelf life is 8-10 days, and moisture is not substantially lost in and brown stain does not occur in 8-10 days.
Embodiment
Raw material that once culture medium uses in embodiment are fresh, without going mouldy, without insect pest.
14 kinds of seafood mushroom culture mediums of embodiment
(1) it is formulated 1 (weight fraction meter)：Hardwood sawdust 70%, wheat bran 20%, analysis for soybean powder 4%, corn flour 4%, sulfuric acid
Calcium 1%, calcium carbonate 1%；
It is formulated 2 (weight fraction meters)：Maize cob meal 72%, wheat bran 18%, rice chaff 4%, bean cake powder 4%, calcium sulfate
1%, calcium carbonate 1%.
Formula pH value is adjusted to 7.5~8.0 above, water content 63wt%~65wt%.
Each raw material are weighed by formula 1, all raw materials are stirred 30 minutes, adds water while stirring and adjusts pH7.5
~8.0 (water 63wt%).Water is added to continue to stir 50 points of kinds.Obtain wet feed.
Select capacity 850ml, bore 58mm, resistance to more than 130 DEG C high temperature white translucent Polypropylene bottle, bottle cap
Using having cotton lid or can meet ventilative and bacteriological filtration requirement non-cotton cover.By prepared compost by automatic bottling machine group certainly
Dynamic charging, punching, it is desirable to which charge level expects elasticity uniformity, surface will away from bottleneck 10mm~15mm, shoulder and bottleneck gapless
Compacting.Charge is 620g~670g (wet feed)/bottle.Punched in material middle position, aperture 20mm~25mm, away from bottom of bottle 10mm~
15mm.After charging, it is capped by automatic capping machine.Sterilize after bottling, using high pressure steam sterilization, be laminated in sterilizing cabinet (tank) in time
Power stabilization is in 0.15MPa, maintenance 2.0h.Sterilizing finishes, and is depressured naturally.Obtain culture medium 1.Spice, bottling, sterilizing should be on the day of
Inside it is continuously finished.
(2) the wet feed composting ventilating fermentation obtained in aforesaid operations is handled into 4d, when highest material temperature reaches more than 65 DEG C, protected
Hold turning after 24h, then turning 2 times altogether therebetween spread out heap cooling, dry in the air waste air, grasp Compost moisture content 60%~65%,
PH6.8~7.2.Obtain fermentation material.Bottled and sterilized using above-mentioned loading method, obtain culture medium 2.
Prepared according to the method described above for formula 2, respectively obtain culture medium 3, culture medium 4.
2 seafood mushroom production method of embodiment
The solid medium configured using embodiment 1
1) it is inoculated with：
Bacterium bottle is moved into the cooling chamber sterilized after sterilizing and is cooled down, is inoculated with when being down to 25 DEG C or so to material temperature.Select suitable
The original seed of suitable cell age (strain continues to cultivate 7d~15d after expiring bottle), requires to be inoculated with according to sterile working.Inoculation personnel wearing is dry
Only, clothing, cap, footwear and the mask of disinfection, by entering transfer room after Airshower chamber cleaning.Before inoculation, both hands and seed bottle outer wall are used
75% ethanol cleans disinfection, and bottleneck alcolhol burner flame sealing, strain surface aging strain block is removed with the inoculating tool of sterilizing.
Preferably automatic vaccination machine is used to be inoculated with, each workpiece is sprayed and cleaning disinfection with 75% ethanol before inoculation, vaccinating lancet wine
Smart lamp flame sterilization.
2) bacterium germination and after-ripening：
Bacterium germination management
After inoculation, the whole basket of bacterium bottle after inoculation is moved into from transfer room delivery window bacterium germination culture is carried out in culturing room.Culture
Room requires cleaning dustless, should all device filter screen into fan and exhaust fan.The temperature control of culturing room is at 20 DEG C~24 DEG C, air
Relative humidity control keeps air fresh, lucifuge bacterium germination 60%~70%.20d~25d is cultivated, readjusts bacterium bottle discharge
Position.If it was found that there are living contaminants bottle, timely processing.Inoculation 35d~40d mycelia can cover with bacterium bottle.
After-mature cultivation
Continue to cultivate 40d~45d (After-mature cultivation) after the full bacterium bottle of mycelia hair, culture medium color and luster goes to khaki by pure white.
During After-mature cultivation, culture room temperature is improved to 23 DEG C~25 DEG C, air humidity, illumination, ventilation condition are identical with bacteria developing period, directly
To mycelia physiological maturity.
The mark of bacterium bag mycelia physiological maturity is：Hyphal development is dense white, and bacterium bag is solid, has elasticity, forms certain bacterium quilt,
Part bacterium bottle and bacterium material surface gap position start white rice-shaped former base occur.
3) mycelium stimulation：
Mycelium stimulation
Mycelium stimulation processing is carried out after mycelia physiological maturity, rake rejects the old strains of compost surface 5mm~6mm and top layer is old with scratching
Mycelia.Preferably use special mushroom culturing device, by compost face center position with claw type blade rotate and under, formed circular groove, circular groove away from
The distance of bottleneck is 15mm~20mm, makes charge level into cima shape.
Water filling
After mycelium stimulation, remaining water is outwelled after the injected clear water 10ml into bacterium bottle, about 1h, there should not be ponding in circular groove, make culture
Primary surface moistens, and promotes former base to be formed.
4) flower bud：
Bacterium bottle after mycelium stimulation, moves into 14 DEG C~16 DEG C of temperature, relative air humidity 90%~95%, gas concentration lwevel is small
In in 0.1% mushroom room, lucifuge culture 5d~7d.Bacterium bottle bottleneck covering non-woven fabrics moisturizing, daily to non-woven fabric spray spray water,
And keep mushroom house ground moistening and ventilation.When bottleneck mycelia occurs that suede is cotton-shaped, color and luster is graying, mushroom house temperature is down to 12
DEG C~14 DEG C, there is the taupe mushroom flower bud of syringe needle shape on 7d or so charge levels.
5) grow：
After mushroom flower bud is formed, the illumination of 100lx~200lx, 12 DEG C~14 DEG C of mushroom house temperature, relative air humidity 90% are given
~95%, throw off covering when mushroom flower bud long bottle outlet about 1cm；Mushroom house temperature control is at 14 DEG C~16 DEG C, relative air humidity
Control is taken to space and ground water spray between 85%~95% or uses humidifier moisturizing, should not directly spray water to mushroom flower bud,
Relative air humidity is gradually reduced with the increase of mushroom clump, increase ventilation, keeps air fresh, and gas concentration lwevel control exists
Less than 0.1%, intensity of illumination is controlled in 500lx~1000lx, and commodity mushroom can be cultivated into through 5d~7d.
Harvesting
Harvested in time when seafood mushroom bacteria cover diameter reaches 1.5cm, stem length 4cm~7cm, the curls inward of cap edge.Adopt
The whole basket of bacterium bottle is moved to and adopts mushroom packing shop by the time receiving, and concentration is harvested and packing processes.Such as harvested using air pump rifle, by pipette tips
Compressed air is filled in 1cm~2cm depths in insertion culture base-material, the whole clump of mushroom body is floated, departs from compost, whole clump is adopted down.
4 batches of seafood mushrooms are produced as stated above, are produced respectively using culture medium 1, culture medium 2, culture medium 3, culture medium 4 white
Clever mushroom, is respectively designated as batch 1,2,3,4.
Comparative example 1
Culture material formula：Boll hull 48wt%, sawdust 35wt%, wheat bran 10wt%, corn flour 5wt%, lime 1wt%, stone
Cream powder 1wt%, water content 65wt%.PH7.15-8.15 is adjusted with limewash.
Pack and sterilizing
Polybag selects folding footpath 17cm, the low-pressure polyethylene dog-ear bag of long 30-33cm, per packed siccative 500g or so.Material
High 18cm, pack is elastic moderate, and a cylindrical duct with diameter 2.0cm reinforcing bars is made a call in bag center, away from (being sure not at the 3cm of bag bottom
Get to bag bottom and puncture sack), last tying.The hole that fans the air can make the material in bag center be adequately broken utilization, and be conducive to send out
The exhaust gas being accumulated in during bacterium in material discharges bacterium bag in time.It during punching, not act too fast, should at the uniform velocity beat just, and make on reinforcing bar
Good sounding mark, in order to avoid break a bag bottom.After pack, immediately using normal-pressure sterilization (100 DEG C) 14-16h.
Cooling and inoculation
By the bacterium bag of sterilizing, connect when moving in cooling chamber and be cooled to below 30 DEG C in time when temperature is down to 60 DEG C or so
Kind, when inoculation, strictly presses sterile working.Inoculum concentration is hinged with 25-30 bags of strain for 500mL cans.
Cultural hypha
Bacterium bag is moved on the culturing rack sterilized in advance after inoculation and is cultivated, controls 20-25 DEG C of temperature.Control air opposite
Humidity 60-65%.Divulge information 3-4 times/d, and more than 30min/ times, shading culture 50d or so, mycelia can purseful.
After-mature cultivation
After seafood mushroom mycelia hair is full, 50d or so must be further cultured at 20-25 DEG C, physiological maturity and storage are enough when reaching
Nutriment when could fruiting.The mark of bacterium bag physiological maturity is：Bacterium bag mycelia switchs to khaki by pure white；Bacterium bag dehydration,
Weight；Contracted matrix is into rough shrunk；No disease and pests harm.After After-mature cultivation, if still in high temperature season
And when being not suitable for fruiting, bacterium bag is preferably moved into more shady and cool, clean, ventilation, is stored at lucifuge, the row fruiting again when benign climate.
Mycelium stimulation and water filling
After fruiting season arrives, culture bag is taken out, is stood on ground or bedstead, solve opened mouth, the upright fruiting of single head.Gently
The old strain on compost surface is removed, stimulates charge level to form fructification.The quality of mycelium stimulation, directly affects the formation and production of fructification
Amount.After mycelium stimulation, clear water is injected into bacterium bag successively, remaining water is outwelled carry out flower bud after 2h.
Flower bud
After bacterium bag after mycelium stimulation water filling is placed neatly, sack covers non-woven fabrics or newspaper, moisturizing of spraying water, and holding mushroom house temperature is
10-16 DEG C.Relative air humidity is 90-95%, below gas concentration lwevel 0.1-0.2%.Dim light (light intensity 10-30lx)
After irradiating about 7d, sack charge level can grow one layer of shallow white aerial hyphae, form one layer of mycoderm.At this moment, 8 DEG C or so are regulated and controled
Day and night temperature, mycoderm is gradually changed into grey from white in a few days, indicates that former base will be formed, is gradually increased humidity at this time, improves
Fine and closely woven former base just occurs in illumination about 50-100lx, 3-5d grey mycoderm surface, and is eventually differentiated into mushroom flower bud.
After mushroom flower bud occurs, it is 13-18 DEG C to control mushroom house temperature, and relative air humidity 85-90%, divulge information 6-8 daily
Secondary, for control gas concentration lwevel below 0.1%, intensity of illumination 200-500lx, promotes mushroom flower bud to grow.From budding to
Harvesting is general to need 8-15d (depending on temperature, temperature height is then accelerated, and temperature is low then to delay).Seafood mushroom is harvested preferably at night or clear
Morning carries out, and avoids noon or afternoon harvesting.Want both hands are horizontal to grab bacterium bag and rock mushroom cylinder during harvesting, after mushroom clump loosens and departs from charge level
Extract again.It is careful not to break cap.Fresh mushroom under adopting carefully is held with bubble chamber or plastic container.The basic standard of harvesting
It is：Marble speckle is clear on cap, and color and luster is normal, and form is straight, has vigorous growth situation；Cap is not open and flat, and spore is not
Injection, a maximum bacteria cover diameter is in 2.5-3cm, the whole long 5-6cm of clump handle, even thickness.If harvesting evening partially, then fructification
It is easily bitter.
Seafood mushroom 4 batches is produced as stated above, and batch is named as a, b, c, d.
1 embodiment 1 of table, comparative example 1 produce obtained seafood mushroom shape contrast table
From table 1 it follows that compared to the comparative example 1 using ordinary culture medium, the culture medium prepared using embodiment 1
Embodiment obtained by seafood mushroom, crude fiber content is significantly improved, fat content substantially reduces；With using general production method
Comparative example 1, produces seafood mushroom, the shelf life of seafood mushroom, which has, to be significantly improved, and is implemented using production method provided by the invention
The seafood mushroom that example 2 produces, whiteness is high, and the brown stain time is the 8-10 days of shelf time, and obvious water is had no in the shelf time
Shunting is lost.
Claims (6)
- A kind of 1. seafood mushroom production method, it is characterised in that：Comprise the following steps：1) it is inoculated with：Seafood mushroom strains are inoculated into culture medium under aseptic condition；2) bacterium germination and after-ripening：Bacterium germination：For the temperature control of culturing room at 20 DEG C~24 DEG C, relative air humidity control keeps air new 60%~70% It is fresh, lucifuge bacterium germination 35d~40d, until mycelia covers with bacterium bottle；After-ripening：Culture room temperature is improved to 23 DEG C~25 DEG C, relative air humidity control keeps air new 60%~70% It is fresh, lucifuge culture 40d~45d, until mycelia physiological maturity；3) mycelium stimulation：The old strains of compost surface thickness 5mm~6mm and the old mycelia in top layer are rejected with rake is scratched；After mycelium stimulation, noted into bacterium bottle Remaining water is outwelled after entering clear water 5ml~10ml, 1h；4) flower bud：Bacterium bottle after mycelium stimulation, moves into 14 DEG C~16 DEG C of temperature, relative air humidity 90%~95%, dense carbon dioxide In mushroom room of the degree less than 0.1%, lucifuge culture 5d~7d, when bottleneck mycelia occurs that suede is cotton-shaped, color and luster is graying, by mushroom house temperature Degree is down to 12 DEG C~14 DEG C, 7d-10d is cultivated, until occurring the taupe mushroom flower bud of syringe needle shape on charge level；5) grow：After mushroom flower bud is formed, the illumination of 100lx~200lx is given, 12 DEG C~14 DEG C of mushroom house temperature, relative air humidity 90%~ 95%, throw off covering when mushroom flower bud long bottle outlet about 1cm；Mushroom house temperature control is at 14 DEG C~16 DEG C, relative air humidity control System between 85%~95%, gas concentration lwevel control in 0.1 (v/v) below %, intensity of illumination control 500lx~ 1000lx, finished product seafood mushroom can be cultivated into through 5d~7d；6) shape and grow：After mushroom flower bud develops into small young mushroom, sack can be opened wide completely and turnup is to close to charge level, makes fructification fast Fast-growing is grown, and increases throughput；Illuminance keeps 150lx~300lx；Temperature should regulate and control at 10 DEG C~20 DEG C；Control air opposite Humidity 85%~90%, cultivates 7d~10d；When seafood mushroom cap it is open and flat, it is middle flat swollen or it is recessed not etc., surface is glossy, bacterium When pleat is clearly unfolded, you can harvesting.
- 2. method according to claim 1, it is characterised in that：Step 1) the culture medium prescription is：Fraction meter by weight, it is wealthy Leaf trees bits 70%, wheat bran 20%, analysis for soybean powder 4%, corn flour 4%, calcium sulfate 1%, calcium carbonate 1%.
- 3. method according to claim 1, it is characterised in that：Step 1) the culture medium prescription is：Fraction meter by weight, it is beautiful Rice core powder 72%, wheat bran 18%, rice chaff 4%, bean cake powder 4%, calcium sulfate 1%, calcium carbonate 1%.
- 4. according to Claims 2 or 3 the method, it is characterised in that：Moisture content in medium 63wt%~65wt%, pH value 7.5 ~8.0.
- 5. method according to claim 4, it is characterised in that：The culture medium is handled by heap fermentation.
- 6. method according to claim 5, it is characterised in that：The heap fermentation processing, is specially：Compost is led to Wind fermentation process 4d~5d, when highest material temperature reaches more than 65 DEG C, keeps turning after 24h, turning 2 times altogether, then spread out heap therebetween Cool down, dry in the air waste air, grasp Compost moisture content 60%~65%, pH6.8~7.2.
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| CN108718906A (en) * | 2018-05-22 | 2018-11-02 | 福建农林大学 | A method of cultivating Pleurotus eryngii using rice |
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| CN109042072A (en) * | 2018-10-29 | 2018-12-21 | 福建农林大学 | A kind of utilization is cracked rice the method for cultivating needle mushroom |
| CN110301293A (en) * | 2019-07-26 | 2019-10-08 | 张掖贯党珍稀菇业有限公司 | A kind of compost and cultural method of seafood mushroom |
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| CN114667891A (en) * | 2022-03-16 | 2022-06-28 | 重庆华绿生物有限公司 | Novel edible mushroom cultivation bottle and use method thereof |
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| CN108718906A (en) * | 2018-05-22 | 2018-11-02 | 福建农林大学 | A method of cultivating Pleurotus eryngii using rice |
| CN108901605A (en) * | 2018-09-10 | 2018-11-30 | 龙岩市新罗区火火食用菌有限公司 | A kind of cultural method of seafood mushroom |
| CN109042072A (en) * | 2018-10-29 | 2018-12-21 | 福建农林大学 | A kind of utilization is cracked rice the method for cultivating needle mushroom |
| CN110301293A (en) * | 2019-07-26 | 2019-10-08 | 张掖贯党珍稀菇业有限公司 | A kind of compost and cultural method of seafood mushroom |
| CN111802171A (en) * | 2020-06-09 | 2020-10-23 | 福建省远山惠民生物有限公司 | Method for reducing inoculation pollution rate of hypsizygus marmoreus bags |
| CN114667891A (en) * | 2022-03-16 | 2022-06-28 | 重庆华绿生物有限公司 | Novel edible mushroom cultivation bottle and use method thereof |
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