CN112021076A - Edible fungus growth promoter and preparation method thereof - Google Patents
Edible fungus growth promoter and preparation method thereof Download PDFInfo
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- CN112021076A CN112021076A CN202011028155.8A CN202011028155A CN112021076A CN 112021076 A CN112021076 A CN 112021076A CN 202011028155 A CN202011028155 A CN 202011028155A CN 112021076 A CN112021076 A CN 112021076A
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- fermentation product
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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
- A01G18/20—Culture media, e.g. compost
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Abstract
The invention relates to the field of edible fungus cultivation, and in particular relates to an edible fungus growth promoter and a preparation method thereof, wherein each liter of the edible fungus growth promoter contains 850-950 mL of a stropharia rugosoannulata mycelium solid fermentation product or liquid fermentation product, 50.0-60.0 g of an Aspergillus oryzae fermentation product, 100-150 mL of a Bacillus cereus fermentation liquid, 50-100 mL of a Clostridium butyricum fermentation liquid, 1.6-2.0 g of compound sodium nitrophenolate, 20-30 g of polyglutamic acid and 10-20 g of polysaccharide polypeptide biological potassium. The invention can promote the growth of edible fungi such as pleurotus eryngii, ganoderma sinense and the like, shorten the growth period and improve the yield.
Description
Technical Field
The invention relates to the field of edible fungus cultivation, in particular to an edible fungus growth promoter and a preparation method thereof.
Background
Along with the improvement of the living standard of people, the requirements on health foods are higher and higher, in addition, the rate of various diseases of people is increased year by year, the edible fungi which are vegetarian with 'mountain treasure' have rich nutrition, green and organic property and delicious taste, can prevent and treat various diseases, has the unique advantages of eating and medical treatment health care, accords with the dietary requirements and trends of people at present, and has huge market potential.
The edible fungi is saprophytic fungi, cannot utilize solar energy to carry out photosynthesis, and completely depends on nutrient substances in the culture medium to carry out growth and development. The nutrient substances required by the edible fungi comprise carbon sources, nitrogen sources, mineral elements, growth factors and the like, wherein the carbon sources mainly come from wood chips, cottonseed hulls, corncobs and other agricultural and forestry byproducts, and the nitrogen sources mainly come from wheat bran, rice bran, bean flour and other grains. With the increasing of the cultivation variety of the edible fungi and the continuous enlargement of the cultivation scale, the price of the raw materials of the edible fungi is increased continuously, and the production cost of the edible fungi is greatly improved. In addition, the domestic edible fungus production also has the problems of high production cost and low biotransformation efficiency caused by low substrate utilization rate, and larger gap compared with the foreign advanced production technology level. The research and application of the edible fungus yield increasing agent, the accelerating agent or the synergist are more and more paid attention by people, and the method is also an important way for realizing the high yield and the synergism of the edible fungi.
Disclosure of Invention
In order to solve the problems, the invention provides an edible fungus growth promoter which can promote the growth of edible fungi such as pleurotus eryngii, ganoderma sinense and the like, shorten the growth cycle and improve the yield.
In order to achieve the purpose, the invention adopts the technical scheme that:
an edible fungus growth promoter comprises solid or liquid fermentation product of stropharia rugoso-annulata mycelium, Aspergillus oryzae fermentation product, Bacillus cereus fermentation liquid, Clostridium butyricum fermentation liquid, compound sodium nitrophenolate and polyglutamic acid.
Furthermore, each liter of the culture medium contains 850-950 mL of stropharia rugoso-annulata mycelium solid fermentation product or liquid fermentation product, 50.0-60.0 g of Aspergillus oryzae fermentation product, 100-150 mL of Bacillus cereus fermentation liquid, 50-100 mL of Clostridium butyricum fermentation liquid, 1.6-2.0 g of compound sodium nitrophenolate, 20-30 g of polyglutamic acid and 10-20 g of polysaccharide polypeptide biological potassium.
Further, the Aspergillus oryzae fermentation product is obtained by performing solid state fermentation on Aspergillus oryzae at 28-32 ℃ for 6-8 days.
Further, the solid fermentation product of the stropharia rugoso-annulata mycelium is obtained by inoculating the stropharia rugoso-annulata mycelium on a kitazine pefurazolium culture medium (cottonseed hull 18%, straw 55%, rice sugar 15%, cow dung 12%) added with vitamin B1 according to the volume ratio of 3% -10% (sterilization), and fermenting for 20-25 days at the fermentation temperature of 25-30 ℃.
Further, the liquid fermentation product of the stropharia rugoso-annulata mycelium is obtained by inoculating the stropharia rugoso-annulata mycelium on a PDA enriched medium (sterilized) added with vitamin B1 without adding agar according to the volume ratio of 3-10%, and fermenting for 5-6 days under the conditions that the ventilation rate is 0.5-0.7: 1 and the fermentation temperature is 25-30 ℃.
Furthermore, the addition amount of the vitamin B1 is 10 mg-20 mg per 1000ml of the culture medium.
The invention also provides a preparation method of the edible fungus growth promoter, which comprises the following steps:
s1, weighing the components according to the formula;
s2, mixing the weighed stropharia rugoso-annulata mycelium solid fermentation product or liquid fermentation product, aspergillus oryzae fermentation product, bacillus cereus fermentation liquid, clostridium butyricum fermentation liquid, compound sodium nitrophenolate, polyglutamic acid and polysaccharide polypeptide biological potassium, and heating at 95-100 ℃ for 25-35 min to obtain the stropharia rugoso-annulata mycelium solid fermentation product.
The invention has the following beneficial effects:
can promote the growth of edible fungi such as pleurotus eryngii, ganoderma sinense and the like, shorten the growth cycle and improve the yield.
Detailed Description
The present invention will be described in detail with reference to specific examples. The following examples will assist those skilled in the art in further understanding the invention, but are not intended to limit the invention in any way. It should be noted that variations and modifications can be made by persons skilled in the art without departing from the spirit of the invention. All falling within the scope of the present invention.
Example 1
An edible fungus growth promoter contains 850mL of stropharia rugoso-annulata mycelium solid fermentation product or liquid fermentation product, 50.0g of Aspergillus oryzae fermentation product, 100mL of Bacillus cereus fermentation liquid, 50mL of Clostridium butyricum fermentation liquid, 1.6 g of compound sodium nitrophenolate, 20g of polyglutamic acid and 10g of polysaccharide polypeptide biological potassium per liter.
In the embodiment, the Aspergillus oryzae fermentation product is obtained by performing solid state fermentation on Aspergillus oryzae at 28-32 ℃ for 6-8 days. The stropharia rugoso-annulata mycelium solid fermentation product is obtained by inoculating stropharia rugoso-annulata mycelium on a kitazine culture medium (18% of cottonseed hull, 55% of straw, 15% of rice sugar and 12% of cow dung) added with vitamin B1 according to the volume ratio of 3% -10% (sterilizing), and fermenting for 20-25 days at the fermentation temperature of 25-30 ℃. The liquid fermentation product of the stropharia rugoso-annulata mycelia is obtained by inoculating the stropharia rugoso-annulata mycelia on a PDA enriched medium (sterilized) added with vitamin B1 without agar according to the volume ratio of 3-10%, and fermenting for 5-6 days under the conditions that the ventilation rate is 0.5-0.7: 1 and the fermentation temperature is 25-30 ℃. The addition amount of the vitamin B1 is 10 mg-20 mg per 1000ml of culture medium.
When the preparation method is used, the components are weighed according to the formula, and then the weighed stropharia rugoso-annulata mycelium solid fermentation product or liquid fermentation product, aspergillus oryzae fermentation product, bacillus cereus fermentation liquid, clostridium butyricum fermentation liquid, compound sodium nitrophenolate, polyglutamic acid and polysaccharide polypeptide biological potassium are mixed and heated at 95-100 ℃ for 25-35 min to obtain the stropharia rugoso-annulata mycelium solid fermentation product.
Example 2
An edible fungus growth promoter contains 950mL of stropharia rugoso-annulata mycelium solid fermentation product or liquid fermentation product, 60.0 g of Aspergillus oryzae fermentation product, 150mL of Bacillus cereus fermentation liquid, 100mL of Clostridium butyricum fermentation liquid, 2.0g of compound sodium nitrophenolate, 30g of polyglutamic acid and 20g of polysaccharide polypeptide biological potassium per liter.
In the embodiment, the Aspergillus oryzae fermentation product is obtained by performing solid state fermentation on Aspergillus oryzae at 28-32 ℃ for 6-8 days. The stropharia rugoso-annulata mycelium solid fermentation product is obtained by inoculating stropharia rugoso-annulata mycelium on a kitazine culture medium (18% of cottonseed hull, 55% of straw, 15% of rice sugar and 12% of cow dung) added with vitamin B1 according to the volume ratio of 3% -10% (sterilizing), and fermenting for 20-25 days at the fermentation temperature of 25-30 ℃. The liquid fermentation product of the stropharia rugoso-annulata mycelia is obtained by inoculating the stropharia rugoso-annulata mycelia on a PDA enriched medium (sterilized) added with vitamin B1 without agar according to the volume ratio of 3-10%, and fermenting for 5-6 days under the conditions that the ventilation rate is 0.5-0.7: 1 and the fermentation temperature is 25-30 ℃. The addition amount of the vitamin B1 is 10 mg-20 mg per 1000ml of culture medium.
When the preparation method is used, the components are weighed according to the formula, and then the weighed stropharia rugoso-annulata mycelium solid fermentation product or liquid fermentation product, aspergillus oryzae fermentation product, bacillus cereus fermentation liquid, clostridium butyricum fermentation liquid, compound sodium nitrophenolate, polyglutamic acid and polysaccharide polypeptide biological potassium are mixed and heated at 95-100 ℃ for 25-35 min to obtain the stropharia rugoso-annulata mycelium solid fermentation product.
Example 3
An edible fungus growth promoter contains stropharia rugoso-annulata mycelium solid fermentation product or liquid fermentation product 800mL, Aspergillus oryzae fermentation product 55.0g, Bacillus cereus fermentation liquid 125mL, Clostridium butyricum fermentation liquid 75mL, compound sodium nitrophenolate 1.8g, polyglutamic acid 25g, and polysaccharide polypeptide biological potassium 15g per liter.
In the embodiment, the Aspergillus oryzae fermentation product is obtained by performing solid state fermentation on Aspergillus oryzae at 28-32 ℃ for 6-8 days. The stropharia rugoso-annulata mycelium solid fermentation product is obtained by inoculating stropharia rugoso-annulata mycelium on a kitazine culture medium (18% of cottonseed hull, 55% of straw, 15% of rice sugar and 12% of cow dung) added with vitamin B1 according to the volume ratio of 3% -10% (sterilizing) and fermenting for 20-25 days at the fermentation temperature of 25-30 ℃. The liquid fermentation product of the stropharia rugoso-annulata mycelia is obtained by inoculating the stropharia rugoso-annulata mycelia on a PDA culture medium (sterilized) added with vitamin B1 without agar according to the volume ratio of 3-10%, and fermenting for 5-6 days under the conditions that the ventilation rate is 0.5-0.7: 1 and the fermentation temperature is 25-30 ℃. The addition amount of the vitamin B1 is 10 mg-20 mg per 1000ml of culture medium.
When the preparation method is used, the components are weighed according to the formula, and then the weighed stropharia rugoso-annulata mycelium solid fermentation product or liquid fermentation product, aspergillus oryzae fermentation product, bacillus cereus fermentation liquid, clostridium butyricum fermentation liquid, compound sodium nitrophenolate, polyglutamic acid and polysaccharide polypeptide biological potassium are mixed and heated at 95-100 ℃ for 25-35 min to obtain the stropharia rugoso-annulata mycelium solid fermentation product.
The specific embodiment is used in a ratio of 200-300 ml per 1000g of the culture medium.
Experiments prove that the edible fungus growth promoter can promote the growth of dictyophora rubrovolvata, pleurotus eryngii and ganoderma sinense, shorten the growth period and improve the yield.
The foregoing description of specific embodiments of the present invention has been presented. It is to be understood that the present invention is not limited to the specific embodiments described above, and that various changes or modifications may be made by one skilled in the art within the scope of the appended claims without departing from the spirit of the invention. The embodiments and features of the embodiments of the present application may be combined with each other arbitrarily without conflict.
Claims (7)
1. An edible fungus growth promoter is characterized in that: comprises a stropharia rugoso-annulata mycelium solid fermentation product or a liquid fermentation product, an aspergillus oryzae fermentation product, a bacillus cereus fermentation liquid, a clostridium butyricum fermentation liquid, compound sodium nitrophenolate, polyglutamic acid and polysaccharide polypeptide biological potassium.
2. The edible fungi growth promoter according to claim 1, wherein: each liter of the fermentation liquid contains 850-950 mL of stropharia rugoso-annulata mycelium solid fermentation product or liquid fermentation product, 50.0-60.0 g of Aspergillus oryzae fermentation product, 100-150 mL of Bacillus cereus fermentation liquid, 50-100 mL of Clostridium butyricum fermentation liquid, 1.6-2.0 g of compound sodium nitrophenolate, 20-30 g of polyglutamic acid and 10-20 g of polysaccharide polypeptide biological potassium.
3. The edible fungi growth promoter according to claim 1, wherein: the Aspergillus oryzae fermentation product is obtained by performing solid state fermentation on Aspergillus oryzae at 28-32 ℃ for 6-8 days.
4. The edible fungi growth promoter according to claim 1, wherein: the stropharia rugoso-annulata mycelium solid fermentation product is obtained by inoculating stropharia rugoso-annulata mycelium on a pefurazone culture medium added with vitamin B1 according to the volume ratio of 3-10% of the inoculation amount and fermenting for 20-25 days at the fermentation temperature of 25-30 ℃.
5. The edible fungi growth promoter according to claim 1, wherein: the liquid fermentation product of the stropharia rugoso-annulata mycelia is obtained by inoculating the stropharia rugoso-annulata mycelia into a PDA enriched liquid culture medium which is not added with agar and is added with vitamin B1 according to the volume ratio of 3-10%, and fermenting for 5-6 days under the conditions that the ventilation rate is 0.5-0.7: 1 and the fermentation temperature is 25-30 ℃.
6. An edible fungus growth promoter as claimed in any one of claims 4 or 5, wherein: the addition amount of the vitamin B1 is 10 mg-20 mg per 1000ml of culture medium.
7. A preparation method of an edible fungus growth promoter is characterized by comprising the following steps: the method comprises the following steps:
s1, weighing the components according to the formula of claim 1;
s2, mixing the weighed stropharia rugoso-annulata mycelium solid fermentation product or liquid fermentation product, aspergillus oryzae fermentation product, bacillus cereus fermentation liquid, clostridium butyricum fermentation liquid, compound sodium nitrophenolate, polyglutamic acid and polysaccharide polypeptide biological potassium, and heating at 95-100 ℃ for 25-35 min to obtain the stropharia rugoso-annulata mycelium solid fermentation product.
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Citations (8)
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|---|---|---|---|---|
| JPH01207209A (en) * | 1988-02-10 | 1989-08-21 | Ihara Chem Ind Co Ltd | Growth promotion agent for mushrooms |
| CN1049263A (en) * | 1989-08-05 | 1991-02-20 | 谢宏年 | Mushrooms growing agent |
| JPH03244319A (en) * | 1990-02-22 | 1991-10-31 | Matsubara Shiyokujiyou:Kk | Growth promoter for hypha of edible mushroom |
| JP2007124963A (en) * | 2005-11-04 | 2007-05-24 | Tokushima Ken | Method for cultivating mushroom, and culture medium for cultivating mushroom |
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2020
- 2020-09-26 CN CN202011028155.8A patent/CN112021076A/en active Pending
Patent Citations (8)
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|---|---|---|---|---|
| JPH01207209A (en) * | 1988-02-10 | 1989-08-21 | Ihara Chem Ind Co Ltd | Growth promotion agent for mushrooms |
| CN1049263A (en) * | 1989-08-05 | 1991-02-20 | 谢宏年 | Mushrooms growing agent |
| JPH03244319A (en) * | 1990-02-22 | 1991-10-31 | Matsubara Shiyokujiyou:Kk | Growth promoter for hypha of edible mushroom |
| JP2007124963A (en) * | 2005-11-04 | 2007-05-24 | Tokushima Ken | Method for cultivating mushroom, and culture medium for cultivating mushroom |
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Application publication date: 20201204 |
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