CN108934766A - Seafood mushroom cultivates inoculated and cultured technique - Google Patents
Seafood mushroom cultivates inoculated and cultured technique Download PDFInfo
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- CN108934766A CN108934766A CN201811006781.XA CN201811006781A CN108934766A CN 108934766 A CN108934766 A CN 108934766A CN 201811006781 A CN201811006781 A CN 201811006781A CN 108934766 A CN108934766 A CN 108934766A
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G18/00—Cultivation of mushrooms
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G18/00—Cultivation of mushrooms
- A01G18/50—Inoculation of spawn
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Abstract
The present invention discloses a kind of seafood mushroom cultivation inoculated and cultured technique, comprising the following steps: a, strain pretreatment；B, it is inoculated with；C, it is colonized period management；D, generate heat period management；E, after-ripening period management；F, later period culturing house is built；G, first stage management of producing mushroom；H, second stage management of producing mushroom；I, phase III management of producing mushroom；J, fourth stage management of producing mushroom；K, it picks.The present invention is by to the disinfection in the disinfection and seeded process of seed bottle, and keeping the draught head of inoculation room pressure and external pressure before inoculation to guarantee going on smoothly for gnotobasis in seeded process and inoculation；By the control to each phase temperature, humidity, water and carbon dioxide content in seafood mushroom growth course, suitable environment is provided to the growth of seafood mushroom in each stage, to guarantee that it smoothly grows.
Description
Technical field
The invention belongs to domestic fungus cultivating technology fields, and in particular to a kind of seafood mushroom cultivation inoculated and cultured technique.
Background technique
Intensive, the scale annually cultivating that edible mushroom industry can gradually move to maturity from traditional seasonal cultivation, obtain
Beneficial to the research and development application of a large amount of professed machine equipment, highly effective air purification air laminar flow hood (FFU) and ozone especially in purification system
Succeeding in developing for generation machine, considerably reduces pollution rate.The effect of the perfect efficiency for also substantially increasing inoculation of these equipment
Rate and scale, while also ensuring that the seafood mushroom strains after inoculation can quickly be grown.Traditional inoculating hood inoculation speed is slow
Slowly, and the conventional medicament sterilization of use has injury to human respiratory tract's mucous membrane, is unsuitable for being mass produced.Meanwhile in sea
During fresh mushroom culture, the control of the factors such as temperature, humidity is also an important factor for restrict seafood mushroom growth.Currently, passing
The technique of system cannot control these parameters well.
Summary of the invention
The technical problems to be solved by the invention are in view of the above shortcomings of the prior art, to provide a kind of seafood mushroom cultivation
Inoculated and cultured technique can guarantee that strain be in free of contamination environment in seeded process, at the same in guaranteeing strain out after survival rate.
The technical scheme adopted by the invention is that: a kind of seafood mushroom cultivation inoculated and cultured technique, comprising the following steps:
A, strain pre-processes: after taking out strain, with the alcohol wipe seed bottle of alcoholic strength 80%-85%, being dug with the cutter after disinfection
It goes spare after the old strain of 0.3mm-0.5mm in seed bottle；
B, it is inoculated with: seafood mushroom strains being seeded in culture bottle in the inoculation room after ozone generator sterilizes, it is inoculated
Indoor and outdoor draught head 15Pa-17Pa is kept in journey；
C, be colonized period management: the culture bottle after to be seeded is covered with mycelia, and control room temperature is 20 DEG C -25 DEG C, relative humidity control
System is in 68%-70%, and definite value is in the process every 2h-4h hours, opening air inlet system, during air inlet, controls gas concentration lwevel
In -3000 mg/litre of 2700 mg/litre；
D, generate heat period management: after culture -15 days 10 days, relative humidity control guarantees that training bottle height central temperature is higher than in 70%-75%
5 DEG C -6 DEG C of environment temperature, in incubation, fresh air system is opened every 1h-2h and mends wind 5min-7min；
E, after-ripening period management: after culture bottle mycelia expires bottle, control room temperature is 25 DEG C -30 DEG C, and relative humidity control exists
75%-80%, real-time monitoring gas concentration lwevel in incubation keep gas concentration lwevel in -2300 milli of 2100 mg/litre
Grams per liter；
F, later period culturing house is built: the culturing rack of long 2m, width 0.5m and high 2m is arranged at interval of 1.5m in culturing house, is cultivating
Roof portion is laid with spray tube, and a spray head is arranged at interval of 7cm-10cm；
G, first stage management of producing mushroom: fruiting -5 days 3 days, by culture bottle as on culturing rack, holding room temperature was 22 DEG C -25
DEG C, relative humidity control sprays, spray time 3min-5min 100% every 1h-2h time opening；
H, second stage management of producing mushroom: fruiting -20 days 5 days, by culture bottle as on culturing rack, keep room temperature be 25 DEG C -
27 DEG C, relative humidity control sprays, spray time 3min-5min 90% every 1h-2h time opening；
I, phase III management of producing mushroom: fruiting -40 days 20 days, by culture bottle as on culturing rack, keep room temperature be 27 DEG C -
30 DEG C, relative humidity control sprays, spray time 6min-10min 80% every 3h-4h time opening；
J, fourth stage management of producing mushroom: fruiting -70 days 40 days, by culture bottle as on culturing rack, keep room temperature be 30 DEG C -
35 DEG C, relative humidity control sprays, spray time 6min-10min 70% every 3h-4h time opening；
K, it picks: fruiting 70 days, mature to seafood mushroom mushroom head and stalk is sturdy to pick.
In one embodiment, it in step a, with the alcohol wipe seed bottle of alcoholic strength 82%, is dug with the cutter after disinfection
It goes spare after the old strain of 0.4mm in seed bottle.
In one embodiment, in step b, indoor and outdoor draught head 16Pa is kept.
In one embodiment, in step c, control room temperature is 22 DEG C, and relative humidity control is 69%, definite value mistake
Every 3h hours in journey, gas concentration lwevel is controlled in 2800 mg/litres.
In one embodiment, in step d, after culture 12 days, relative humidity control guarantees training bottle height center 72%
Temperature is higher than 5.5 DEG C of environment temperature, in incubation, opens fresh air system every 1.5h and mends wind 6min.
In one embodiment, in step e, control room temperature is 27 DEG C, and relative humidity control keeps two 78%
Concentration of carbon is aoxidized in 2200 mg/litres.
In one embodiment, in step g, keeping room temperature is 23 DEG C, is sprayed every 1.5h time opening, spray
Time is 4min.
In one embodiment, in step h, keeping room temperature is 26 DEG C, is sprayed every 1.5h time opening, spray
Time is 4min.
In one embodiment, in step i, keeping room temperature is 28 DEG C, is sprayed every 3.5h time opening, spray
Time is 8min.
In one embodiment, in step j, keeping room temperature is 32 DEG C, is sprayed every 3.5h time opening, spray
Time is 8min.
The beneficial effects of the present invention are:
1, by being inoculated with room pressure and outside to the disinfection in the disinfection and seeded process of seed bottle, and holding to before inoculation
The draught head of air pressure is to guarantee going on smoothly for gnotobasis in seeded process and inoculation；
2, by the control to each phase temperature, humidity, water and carbon dioxide content in seafood mushroom growth course, in each rank
Section provides suitable environment to the growth of seafood mushroom, to guarantee that it smoothly grows.
Specific embodiment
Below in conjunction with specific embodiment, invention is further described in detail.
Embodiment 1:
A kind of seafood mushroom cultivation inoculated and cultured technique, comprising the following steps:
Step 1: strain pre-processes: after taking out strain, with the alcohol wipe seed bottle of alcoholic strength 80%, being dug with the cutter after disinfection
It goes spare after the old strain of 0.3mm in seed bottle；
Step 2: inoculation: seafood mushroom strains being seeded in culture bottle in the inoculation room after ozone generator sterilizes, are connect
Indoor and outdoor draught head 15Pa is kept during kind；
Step 3: field planting period management: the culture bottle after to be seeded is covered with mycelia, and control room temperature is 20 DEG C, relative humidity control
System is 68%, and definite value is in the process every 2h hours, opening air inlet system, and during air inlet, control gas concentration lwevel is in 2700 millis
Grams per liter；
Step 4: fever period management: after culture -15 days 10 days, relative humidity control guarantees that training bottle height central temperature is high 70%
In 5 DEG C of environment temperature, in incubation, fresh air system is opened every 1h and mends wind 5min；
Step 5: after-ripening period management: after culture bottle mycelia expires bottle, control room temperature is 25 DEG C, and relative humidity control exists
75%, real-time monitoring gas concentration lwevel in incubation keeps gas concentration lwevel in 2100 mg/litres；
Step 6: later period culturing house is built: the culturing rack of long 2m, width 0.5m and high 2m are set in culturing house at interval of 1.5m,
It is laid with spray tube at the top of culturing house, one spray head is set at interval of 7cm-10cm；
Step 7: first stage management of producing mushroom: fruiting -5 days 3 days, by culture bottle as on culturing rack, holding room temperature was 22
DEG C, relative humidity control sprays, spray time 3min 100% every 1h time opening；
Step 8: second stage management of producing mushroom: fruiting -20 days 5 days, by culture bottle as on culturing rack, keeping the room temperature to be
25 DEG C, relative humidity control sprays, spray time 3min 90% every 1h time opening；
Step 9: phase III management of producing mushroom: fruiting -40 days 20 days, by culture bottle as on culturing rack, keeping the room temperature to be
27 DEG C, relative humidity control sprays, spray time 6min 80% every 3h time opening；
Step 10: fourth stage management of producing mushroom: fruiting -70 days 40 days, by culture bottle as on culturing rack, keeping the room temperature to be
30 DEG C, relative humidity control sprays, spray time 6min 70% every 3h time opening；
Step 11: picking: fruiting 70 days, mature to seafood mushroom mushroom head and stalk is sturdy to pick.
Embodiment 2:
A kind of seafood mushroom cultivation inoculated and cultured technique, comprising the following steps:
Step 1: strain pre-processes: after taking out strain, with the alcohol wipe seed bottle of alcoholic strength 82%, being dug with the cutter after disinfection
It goes spare after the old strain of 0.4mm in seed bottle；
Step 2: inoculation: seafood mushroom strains being seeded in culture bottle in the inoculation room after ozone generator sterilizes, are connect
Indoor and outdoor draught head 16Pa is kept during kind；
Step 3: field planting period management: the culture bottle after to be seeded is covered with mycelia, and control room temperature is 22 DEG C, relative humidity control
System is 69%, and definite value is in the process every 3h hours, opening air inlet system, and during air inlet, control gas concentration lwevel is in 2800 millis
Grams per liter；
Step 4: fever period management: after culture -15 days 10 days, relative humidity control guarantees that training bottle height central temperature is high 72%
In 5.5 DEG C of environment temperature, in incubation, fresh air system is opened every 1.5 and mends wind 6min；
Step 5: after-ripening period management: after culture bottle mycelia expires bottle, control room temperature is 27 DEG C, and relative humidity control exists
78%, real-time monitoring gas concentration lwevel in incubation keeps gas concentration lwevel in 2200 mg/litres；
Step 6: later period culturing house is built: the culturing rack of long 2m, width 0.5m and high 2m are set in culturing house at interval of 1.5m,
It is laid with spray tube at the top of culturing house, one spray head is set at interval of 7cm-10cm；
Step 7: first stage management of producing mushroom: fruiting -5 days 3 days, by culture bottle as on culturing rack, holding room temperature was 23
DEG C, relative humidity control sprays, spray time 4min 100% every 1.5h time opening；
Step 8: second stage management of producing mushroom: fruiting -20 days 5 days, by culture bottle as on culturing rack, keeping the room temperature to be
26 DEG C, relative humidity control sprays, spray time 4min 90% every 1.5h time opening；
Step 9: phase III management of producing mushroom: fruiting -40 days 20 days, by culture bottle as on culturing rack, keeping the room temperature to be
28 DEG C, relative humidity control sprays, spray time 8min 80% every 3.5h time opening；
Step 10: fourth stage management of producing mushroom: fruiting -70 days 40 days, by culture bottle as on culturing rack, keeping the room temperature to be
32 DEG C, relative humidity control sprays, spray time 8min 70% every 3.5 time openings；
Step 11: picking: fruiting 70 days, mature to seafood mushroom mushroom head and stalk is sturdy to pick.
Embodiment 3:
A kind of seafood mushroom cultivation inoculated and cultured technique, comprising the following steps:
Step 1: strain pre-processes: after taking out strain, with the alcohol wipe seed bottle of alcoholic strength 85%, being dug with the cutter after disinfection
It goes spare after the old strain of 0.5mm in seed bottle；
Step 2: inoculation: seafood mushroom strains being seeded in culture bottle in the inoculation room after ozone generator sterilizes, are connect
Indoor and outdoor draught head 17Pa is kept during kind；
Step 3: field planting period management: the culture bottle after to be seeded is covered with mycelia, and control room temperature is 25 DEG C, relative humidity control
System is 70%, and definite value is in the process every 4h hours, opening air inlet system, and during air inlet, control gas concentration lwevel is in 3000 millis
Grams per liter；
Step 4: fever period management: after culture -15 days 10 days, relative humidity control guarantees that training bottle height central temperature is high 75%
In 6 DEG C of environment temperature, in incubation, fresh air system is opened every 2h and mends wind 7min；
Step 5: after-ripening period management: after culture bottle mycelia expires bottle, control room temperature is 30 DEG C, and relative humidity control exists
80%, real-time monitoring gas concentration lwevel in incubation keeps gas concentration lwevel in 2300 mg/litres；
Step 6: later period culturing house is built: the culturing rack of long 2m, width 0.5m and high 2m are set in culturing house at interval of 1.5m,
It is laid with spray tube at the top of culturing house, one spray head is set at interval of 7cm-10cm；
Step 7: first stage management of producing mushroom: fruiting -5 days 3 days, by culture bottle as on culturing rack, holding room temperature was 25
DEG C, relative humidity control sprays, spray time 5min 100% every 2h time opening；
Step 8: second stage management of producing mushroom: fruiting -20 days 5 days, by culture bottle as on culturing rack, keeping the room temperature to be
27 DEG C, relative humidity control sprays, spray time 5min 90% every 2h time opening；
Step 9: phase III management of producing mushroom: fruiting -40 days 20 days, by culture bottle as on culturing rack, keeping the room temperature to be
30 DEG C, relative humidity control sprays, spray time 10min 80% every 4h time opening；
Step 10: fourth stage management of producing mushroom: fruiting -70 days 40 days, by culture bottle as on culturing rack, keeping the room temperature to be
35 DEG C, relative humidity control sprays, spray time 10min 70% every 4h time opening；
Step 11: picking: fruiting 70 days, mature to seafood mushroom mushroom head and stalk is sturdy to pick.
The present invention is by being inoculated with Indoor Air to the disinfection in the disinfection and seeded process of seed bottle, and holding to before inoculation
The draught head of pressure and external pressure is to guarantee going on smoothly for gnotobasis in seeded process and inoculation；By raw to seafood mushroom
The control of each phase temperature, humidity, water and carbon dioxide content in growth process provides in each stage to the growth of seafood mushroom
Suitable environment, to guarantee that it smoothly grows.
A specific embodiment of the invention above described embodiment only expresses, the description thereof is more specific and detailed, but simultaneously
Limitations on the scope of the patent of the present invention therefore cannot be interpreted as.It should be pointed out that for those of ordinary skill in the art
For, without departing from the inventive concept of the premise, various modifications and improvements can be made, these belong to guarantor of the invention
Protect range.
Claims (10)
1. a kind of seafood mushroom cultivates inoculated and cultured technique, it is characterised in that: the following steps are included:
A, strain pre-processes: after taking out strain, with the alcohol wipe seed bottle of alcoholic strength 80%-85%, being dug with the cutter after disinfection
It goes spare after the old strain of 0.3mm-0.5mm in seed bottle；
B, it is inoculated with: seafood mushroom strains being seeded in culture bottle in the inoculation room after ozone generator sterilizes, it is inoculated
Indoor and outdoor draught head 15Pa-17Pa is kept in journey；
C, be colonized period management: the culture bottle after to be seeded is covered with mycelia, and control room temperature is 20 DEG C -25 DEG C, relative humidity control
System is in 68%-70%, and definite value is in the process every 2h-4h hours, opening air inlet system, during air inlet, controls gas concentration lwevel
In -3000 mg/litre of 2700 mg/litre；
D, generate heat period management: after culture -15 days 10 days, relative humidity control guarantees that training bottle height central temperature is higher than in 70%-75%
5 DEG C -6 DEG C of environment temperature, in incubation, fresh air system is opened every 1h-2h and mends wind 5min-7min；
E, after-ripening period management: after culture bottle mycelia expires bottle, control room temperature is 25 DEG C -30 DEG C, and relative humidity control exists
75%-80%, real-time monitoring gas concentration lwevel in incubation keep gas concentration lwevel in -2300 milli of 2100 mg/litre
Grams per liter；
F, later period culturing house is built: the culturing rack of long 2m, width 0.5m and high 2m is arranged at interval of 1.5m in culturing house, is cultivating
Roof portion is laid with spray tube, and a spray head is arranged at interval of 7cm-10cm；
G, first stage management of producing mushroom: fruiting -5 days 3 days, by culture bottle as on culturing rack, holding room temperature was 22 DEG C -25
DEG C, relative humidity control sprays, spray time 3min-5min 100% every 1h-2h time opening；
H, second stage management of producing mushroom: fruiting -20 days 5 days, by culture bottle as on culturing rack, keep room temperature be 25 DEG C -
27 DEG C, relative humidity control sprays, spray time 3min-5min 90% every 1h-2h time opening；
I, phase III management of producing mushroom: fruiting -40 days 20 days, by culture bottle as on culturing rack, keep room temperature be 27 DEG C -
30 DEG C, relative humidity control sprays, spray time 6min-10min 80% every 3h-4h time opening；
J, fourth stage management of producing mushroom: fruiting -70 days 40 days, by culture bottle as on culturing rack, keep room temperature be 30 DEG C -
35 DEG C, relative humidity control sprays, spray time 6min-10min 70% every 3h-4h time opening；
K, it picks: fruiting 70 days, mature to seafood mushroom mushroom head and stalk is sturdy to pick.
2. seafood mushroom according to claim 1 cultivates inoculated and cultured technique, it is characterised in that: in step a, use alcoholic strength
82% alcohol wipe seed bottle is cut out in seed bottle spare after the old strain of 0.4mm with the cutter after disinfection.
3. seafood mushroom according to claim 1 cultivates inoculated and cultured technique, it is characterised in that: in step b, keep it is indoor with
Outdoor draught head 16Pa.
4. seafood mushroom according to claim 1 cultivates inoculated and cultured technique, it is characterised in that: in step c, control Indoor Temperature
Degree is 22 DEG C, and relative humidity control is 69%, every 3h hour during definite value, control gas concentration lwevel 2800 milligrams/
It rises.
5. seafood mushroom according to claim 1 cultivates inoculated and cultured technique, it is characterised in that: in step d, cultivate 12 days
Afterwards, relative humidity control guarantees that training bottle height central temperature is higher than 5.5 DEG C of environment temperature, in incubation, every 1.5h 72%
It opens fresh air system and mends wind 6min.
6. seafood mushroom according to claim 1 cultivates inoculated and cultured technique, it is characterised in that: in step e, control Indoor Temperature
Degree is 27 DEG C, and relative humidity control keeps gas concentration lwevel in 2200 mg/litres 78%.
7. seafood mushroom according to claim 1 cultivates inoculated and cultured technique, it is characterised in that: in step g, keep Indoor Temperature
Degree is 23 DEG C, is sprayed every 1.5h time opening, spray time 4min.
8. seafood mushroom according to claim 1 cultivates inoculated and cultured technique, it is characterised in that: in step h, keep Indoor Temperature
Degree is 26 DEG C, is sprayed every 1.5h time opening, spray time 4min.
9. seafood mushroom according to claim 1 cultivates inoculated and cultured technique, it is characterised in that: in step i, keep Indoor Temperature
Degree is 28 DEG C, is sprayed every 3.5h time opening, spray time 8min.
10. seafood mushroom according to claim 1 cultivates inoculated and cultured technique, it is characterised in that: in step j, keep indoor
Temperature is 32 DEG C, is sprayed every 3.5h time opening, spray time 8min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811006781.XA CN108934766A (en) | 2018-08-31 | 2018-08-31 | Seafood mushroom cultivates inoculated and cultured technique |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811006781.XA CN108934766A (en) | 2018-08-31 | 2018-08-31 | Seafood mushroom cultivates inoculated and cultured technique |
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| CN108934766A true CN108934766A (en) | 2018-12-07 |
Family
ID=64474917
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106069189A (en) * | 2016-06-21 | 2016-11-09 | 桐城市佳明农业发展有限公司 | A kind of industrial culture method of seafood mushroom |
| CN106495890A (en) * | 2016-10-28 | 2017-03-15 | 四川菌绿生态农业科技有限公司 | A kind of mushroom culture medium of seafood containing Petiolus Trachycarpi dregs and the method that seafood mushroom is cultivated using the culture medium |
-
2018
- 2018-08-31 CN CN201811006781.XA patent/CN108934766A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106069189A (en) * | 2016-06-21 | 2016-11-09 | 桐城市佳明农业发展有限公司 | A kind of industrial culture method of seafood mushroom |
| CN106495890A (en) * | 2016-10-28 | 2017-03-15 | 四川菌绿生态农业科技有限公司 | A kind of mushroom culture medium of seafood containing Petiolus Trachycarpi dregs and the method that seafood mushroom is cultivated using the culture medium |
Non-Patent Citations (4)
| Title |
|---|
| 李月桂等: "代料海鲜菇高产栽培新技术", 《中国园艺文摘》 * |
| 黄毅: "图解海鲜菇袋式栽培技术（六）", 《食药用菌》 * |
| 黄毅: "图解海鲜菇袋式栽培技术（十）", 《食药用菌》 * |
| 黄良水: "《现代食用菌生产新技术》", 30 September 2011, 浙江科学技术出版社 * |
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