JP4778756B2 - Mushroom artificial cultivation method - Google Patents
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本発明は大型で優れた形態と歯応えのある食感を有するきのこの人工栽培方法と、その栽培方法により得られる上記特徴を有するきのこの子実体に関するものである。 The present invention relates to an artificial cultivation method for mushrooms having a large and excellent form and a chewy texture, and a mushroom fruit body having the above characteristics obtained by the cultivation method.
きのこの人工栽培は、栽培ビンに培地を充填し、種菌を接種するための孔を開け、培地を殺菌し、種菌を接種して培養した後、菌掻きを行い、芽だしを経て菌床面から株状の子実体を発生させ、収穫するのが一般的である。 In artificial cultivation of mushrooms, the cultivation bottle is filled with the medium, the holes for inoculating the inoculum are opened, the medium is sterilized, the inoculum is inoculated and cultured, then the fungus is scraped, budded, and then the fungus floor It is common to produce a stock-like fruiting body from and harvest it.
しかし、株状のきのこは市場に大量に出回っているため、一般消費者にとって目新しさがなく、たとえ従来品種より味覚等の優れた特性を有する品種を開発しても、形態が似通っている限り従来品種との差別化が困難であることから、大型で株状ではなく１つの子実体でも十分な存在感のあるきのこの開発が求められている。 However, because stock-like mushrooms are on the market in large quantities, they are not novel for general consumers, and even if they develop varieties that have better characteristics such as taste than conventional varieties, as long as their forms are similar Because it is difficult to differentiate from conventional varieties, there is a demand for the development of mushrooms that are large and have a sufficient presence in a single fruiting body instead of a stock.
しかしながら、従来の方法を用いて得られる株状に群生した形態を有するきのこは柄の太さや傘の大きさにはバラツキがあって、大型で商品価値の高いきのこを栽培することは困難であった。 However, mushrooms having a clustered form obtained using conventional methods have variations in pattern thickness and umbrella size, making it difficult to grow large and high commercial value mushrooms. It was.
近年、きのこの人工栽培において大型の子実体を得る方法が検討されている。例えば、エリンギの栽培方法において、環境湿度５０〜１００％の範囲内で７５％未満の低湿度環境と７５％以上の高湿度環境とを一定間隔で保持することにより芽出し管理を行い、原基形成時に生成される発芽水を５日間以内に消失させて原基の生育を行うことが提案されている（例えば、特許文献１、特許文献２）。 In recent years, methods for obtaining large fruit bodies in artificial cultivation of mushrooms have been studied. For example, in the cultivation method of eringi, sprouting management is performed by maintaining a low humidity environment of less than 75% and a high humidity environment of 75% or more at regular intervals within the range of 50 to 100% of environmental humidity, and primordial formation It has been proposed to grow the primordium by eliminating germinated water that is sometimes generated within 5 days (for example, Patent Document 1 and Patent Document 2).
また、シメジの栽培において、芽出しを栽培瓶の口部に施した蓋の天面の円乃至これと類似する形状の有効径が５〜３０ｍｍに設定された開口部を通じて大型のシメジを栽培することも報告されている（例えば、特許文献３）。 Moreover, in the cultivation of shimeji, cultivating large-sized shimeji through an opening with an effective diameter of 5 to 30 mm set to a circle on the top of the lid that has been sprouting on the mouth of the cultivation bottle or a shape similar thereto. Has also been reported (for example, Patent Document 3).
しかしながら、前記特許文献１又は２に記載される方法は芽出し室の環境湿度を途中で変更するか、もしくは複数の環境湿度の異なる芽出し室が必要となるため、作業が煩雑となる。また、前記特許文献３に記載される方法は開口部から開くように複数の株状の子実体が形成されることから、良好な形態の子実体を得ることは困難であり、また子実体の根元部分については密集するため、特に柄部の形態や大きさについては満足できるものではなかった。 However, the method described in Patent Document 1 or 2 requires a complicated operation because the environmental humidity of the germination chamber is changed midway or a plurality of germination chambers having different environmental humidity are required. In addition, since the method described in Patent Document 3 forms a plurality of stock-like fruit bodies so as to open from the opening, it is difficult to obtain a fruit body having a good shape. Since the root portion is dense, the shape and size of the handle portion were not satisfactory.
また、きのこの人工栽培、特にホンシメジの栽培においては子実体が大型化するにつれて、柄の部分に空洞が生じる場合があり、これによって商品価値が下がってしまうことがある。
従って、本発明の課題は、株状ではない大型で形状の優れた商品価値の高いきのこの子実体を提供することである。
Moreover, in the artificial cultivation of mushrooms, especially in the cultivation of hon-shimeji mushroom, as the fruiting body becomes larger, a hollow may be formed in the pattern portion, which may reduce the commercial value.
Accordingly, an object of the present invention is to provide a large and non-stock mushroom fruit body having excellent shape and high commercial value.
本発明者らは大型の子実体を得るために鋭意検討した結果、培地中に孔を設けて、その孔の側面または底部より出た芽を選別しながら生育を行い、１つの孔から１つの子実体を発生させることにより、例えば、１本の子実体で２０ｇを超える大型の、柄がまっすぐで太くかつ菌糸密度が高く肉質も緻密な、外観及び食感に優れた子実体が得られることを見出し、本発明を完成した。 As a result of intensive studies to obtain a large fruiting body, the present inventors have established a hole in the medium, and grown while selecting buds that emerged from the side or bottom of the hole. By generating a fruiting body, for example, a large fruiting body of more than 20 g can be obtained with a single fruiting body, which has a straight, thick, thick mycelium density and flesh quality, and excellent in appearance and texture. The present invention has been completed.
すなわち、本発明の第１の発明は、きのこの人工栽培において、培地に設けた孔の側面もしくは底部に生じた芽を１つに選別しながら子実体の生育を行い、１つの孔につき１つの子実体を形成させることを特徴とするきのこの人工栽培方法に関する。本発明の第１の発明において、培地に設ける孔の口径としては、０．５ｃｍ〜７ｃｍが例示される。さらに本発明の第１の発明において、きのことしては、ホンシメジ（Ｌｙｏｐｈｙｌｌｕｍ ｓｈｉｍｅｊｉ）が例示される。 That is, according to the first invention of the present invention, in the artificial cultivation of mushrooms, fruit bodies are grown while selecting the buds produced on the side or bottom of the holes provided in the culture medium, one per hole. The present invention relates to an artificial cultivation method for mushrooms characterized by forming fruit bodies. In 1st invention of this invention, 0.5 cm-7 cm are illustrated as a hole diameter of the hole provided in a culture medium. Furthermore, in the first invention of the present invention, the mushroom is exemplified by a shimejiji (Lyophyllum shimeji).
本発明の第２の発明は、本発明の第１の発明の栽培方法により得られるきのこ子実体に関する。本発明の第２の発明において、子実体としては、１つの子実体の重量で２０ｇを超えるものが例示される。 2nd invention of this invention is related with the mushroom fruit body obtained by the cultivation method of 1st invention of this invention. In the second invention of the present invention, examples of the fruiting body include those exceeding 20 g by weight of one fruiting body.
本発明のきのこの人工栽培方法により、株状ではない大型で形状の優れたきのこの子実体を得ることができる。
本発明のこれらのおよび他の利点は、下記の説明により明らかになるであろう。
By the artificial cultivation method of the mushroom of the present invention, a large and non-stock mushroom fruit body can be obtained.
These and other advantages of the invention will be apparent from the description below.
以下、本発明を具体的に説明する。
本発明の栽培方法は、大型の子実体を形成することが可能な食用きのこであればいずれの食用きのこに対しても利用することができる。例えばホンシメジ、ヒラタケ、ブナシメジ、ハタケシメジ、シイタケ、エリンギ、アガリクス ブラゼイ ムリル等の食用きのこが挙げられる。中でも、本発明の態様としてはホンシメジ（Ｌｙｏｐｈｙｌｌｕｍ ｓｈｉｍｅｊｉ）が好ましく、さらに好ましいホンシメジとしては、Ｌｙｏｐｈｙｌｌｕｍ ｓｈｉｍｅｊｉ Ｌａ０１−２７（ＦＥＲＭ Ｐ−１７４５５）、Ｌｙｏｐｈｙｌｌｕｍ ｓｈｉｍｅｊｉ Ｌａ０１−２０（ＦＥＲＭ Ｐ−１６８４１）等の人工栽培可能な菌株が例示される。
Hereinafter, the present invention will be specifically described.
The cultivation method of the present invention can be used for any edible mushroom as long as it can form a large fruit body. Examples include edible mushrooms such as hon-shimeji mushroom, oyster mushrooms, beech shimeji mushrooms, mushroom shimeji mushrooms, shiitake mushrooms, eringi, and agaricus brazeimuril. Among them, hon shimeji (Lyophyllum shimeji) is preferable as an aspect of the present invention, and more preferable hon shimeji is Lyophyllum shimeji La01-27 (FERM P-17455), Lyophyllum shimeji La01-168 (FER) Are exemplified.
なお、本明細書において、ホンシメジとは分類学上、Ｌｙｏｐｈｙｌｌｕｍ ｓｈｉｍｅｊｉに分類されるものをいう。従来、ブナシメジが「やまびこほんしめじ」、「ホンシメジ」と称されて流通されていたことがあるが、これは、「Ｈｙｐｓｉｚｉｇｕｓ ｍａｒｍｏｒｅｕｓ」（以前はＬｙｏｐｈｙｌｌｕｍ ｕｌｍａｒｉｕｍと分類されていた）に分類されるものであり（きのこ栽培指標 平成元年１月、長野県、長野県農業協同組合中央会、長野県経済事業農業共同組合連合会、長野県森林組合連合会編集発行；山渓カラー名鑑 日本のきのこ 昭和６３年１１月１０日、株式会社 山と渓谷社発行）、本明細書に記載のホンシメジとは異なるものである。ホンシメジ（Ｌｙｏｐｈｙｌｌｕｍ ｓｈｉｍｅｊｉ）は１９９３年、滋賀県の森林センターで初めて菌床人工栽培に成功されたことが報告されており（２００４年度版 きのこ年鑑 ２００４年４月１日、株式会社特産情報 きのこ年鑑編集部発行）、これ以前に「ホンシメジ」として流通されていたものは、天然物を除いては「ブナシメジ」であると類推される。なお、ホンシメジは菌根菌（生きた樹木の根に発生(活物寄生)して栄養を摂取する）であるのに対し、ブナシメジは木材腐朽菌（枯れた樹木に発生（死物寄生）する）であることからも、これらは明らかに異なるきのこである。 In this specification, the term “honshimeji” refers to what is classified as “Lyophyllum shimeji”. Traditionally, beech shimeji has been distributed as “Yamabiko Honshimeji” or “Hon shimeji”, but this is classified as “Hypizigus marmoreus” (previously classified as Lyophyllum ulmarium). Available (mushroom cultivation index January 1989, Nagano Prefecture, Nagano Agricultural Cooperative Federation, Nagano Economic Business Agricultural Cooperative Federation, Nagano Forestry Association Federation; Sankei Color Directory Japanese Mushroom Showa 63 November 10th, issued by Yamato Valley Co., Ltd.), which is different from the Hongshimeji described in this specification. It was reported that lyophyllum shijiji was the first successful cultivation of fungus bed in Shiga Prefecture's Forest Center in 1993 (Mushroom Yearbook 2004 edition, April 1, 2004, edited by the special product information mushroom yearbook) It is presumed that what was previously distributed as “Hon-Shimeji” is “Buna-Shimeji” except for natural products. Honshimeji is a mycorrhizal fungus (occurs in the roots of living trees (lives parasites) and ingests nutrients), whereas Bunashimeji is a wood-rotting fungus (occurs in dead trees (dead parasites)) These are clearly different mushrooms.
本発明のきのこの人工栽培方法としては、ビン栽培、袋栽培、箱栽培などを適用することができる。一例としてビン栽培による本発明のきのこの栽培方法について述べると、その方法とは培地調製、ビン詰め、殺菌、接種、培養、菌掻き、芽出し、芽の選別、生育、収穫等の各工程からなる。次にこれらを具体的に説明するが、本発明はこれらに限定されるものではない。 As the mushroom artificial cultivation method of the present invention, bottle cultivation, bag cultivation, box cultivation, and the like can be applied. As an example, the cultivation method of the mushroom of the present invention by bottle cultivation will be described. The method comprises each step of medium preparation, bottle filling, sterilization, inoculation, culture, fungi scraping, budding, bud selection, growth, harvesting and the like. . Next, although these are demonstrated concretely, this invention is not limited to these.
培地調製とは、人工栽培に用いる各種基材を計量、かくはんし、加水して水分調整する工程をいう。例えばホンシメジの人工栽培用培地（培養基ともいう）は、とうもろこし、鋸屑、及びその他栄養剤等の組合せからなる。ビン詰めとは、培地をビンに詰める工程である。具体的には、通常４００〜２３００ｍｌ容の耐熱性広口培養ビンに、調製した培地を、例えば１１００ｍｌビンの場合は８００〜１１００ｇ、好ましくは９００〜１０５０ｇ圧詰し、中央部付近に口径０．５〜７ｃｍ、好ましくは１〜５ｃｍ程度、より好ましくは２〜４ｃｍ程度、深さが０．５ｃｍ〜１６ｃｍ、好ましくは２ｃｍ〜１５ｃｍ、より好ましくは７〜１３ｃｍ程度の孔を１ないし複数個開け打栓する工程をいう。孔の断面形状としては、いかなる形状であってもよいが、不要な芽を除去する作業の容易性を考慮すれば、円型が好ましい。液体種菌を用いる場合はこの際に開けた孔を用いてきのこ子実体を発生させることができる（図１参照）。孔の位置については、培地表面の周縁部に設けた場合、子実体の生長に従って容器のビン口によって子実体が傷つけられる恐れがあることから、培地表面の中央部付近に設けることが好ましい。また、１ビンあたりの孔の数については、ビン口の大きさや穴の大きさに応じて適宜設定できるが、例えば１〜１０個、好適には１〜８個、より好適には１〜６個が好ましい。 Medium preparation refers to a process in which various substrates used for artificial cultivation are weighed, stirred, hydrated to adjust water content. For example, a medium for artificial cultivation of hon-shimeji mushroom (also referred to as a culture medium) is composed of a combination of corn, sawdust, and other nutrients. The bottle filling is a process of filling a culture medium in a bottle. Specifically, the prepared medium is usually packed in a heat-resistant wide-mouth culture bottle having a volume of 400 to 2300 ml, for example, in the case of a 1100 ml bottle, 800 to 1100 g, preferably 900 to 1050 g, and a caliber of 0.5 to about the center. ~ 1-7cm, preferably about 1-5cm, more preferably about 2-4cm, depth of 0.5cm-16cm, preferably 2cm-15cm, more preferably about 7-13cm with one or more holes The process to do. The cross-sectional shape of the hole may be any shape, but a circular shape is preferable in consideration of the ease of work for removing unnecessary buds. In the case of using a liquid inoculum, it is possible to generate a fruit body using a hole opened at this time (see FIG. 1). About the position of a hole, when it provides in the peripheral part of the culture medium surface, since a fruit body may be damaged by the bottle mouth of a container according to the growth of a fruit body, it is preferable to provide in the center part vicinity of a culture medium surface. Further, the number of holes per bin can be appropriately set according to the size of the bin mouth and the size of the hole, but for example 1 to 10, preferably 1 to 8, more preferably 1 to 6. Preferably.
殺菌とは、蒸気により培地中の実質的にすべての微生物を死滅させる工程であれば良く、通常、常圧殺菌では９８〜１００℃、４〜１２時間、高圧殺菌では１０１〜１２５℃、好ましくは１１８℃、３０〜９０分間行われる。 The sterilization may be a step of killing substantially all microorganisms in the medium by steam, and is usually 98 to 100 ° C. for 4 to 12 hours for normal pressure sterilization, 101 to 125 ° C. for high pressure sterilization, preferably It is carried out at 118 ° C. for 30 to 90 minutes.
接種とは、殺菌後２０℃程度まで放冷された培地に種菌を植え付ける工程である。ホンシメジを例に説明すると、通常、種菌としてはホンシメジ菌糸をＰＧＹ液体培地、１／２ＰＧＹ液体培地などのグルコース、ペプトン及び酵母エキスを主成分とする培地で２５℃、１０〜１５日間培養したものを液体種菌として用い、１ビン当り約１０〜５０ｍｌ無菌的に植え付ける。また、公知の固体種菌を使用することもでき、例えば、ここまで説明した工程で得られる液体種菌接種済みの培地を２５℃で６０〜１５０日間培養し、菌廻りしたものも固体種菌として用いることができる。この場合、例えば、１ビン当り１５ｇほどの固体種菌を無菌的に植え付ける。固体種菌は、特に限定はないが、培地調製工程で設けた孔中に植え付けることができる。 Inoculation is a process of inoculating inoculum on a medium that has been allowed to cool to about 20 ° C. after sterilization. For example, hon-shimeji mushrooms are typically inoculated with hon-shimeji mycelium cultured at 25 ° C. for 10-15 days in a medium mainly composed of glucose, peptone and yeast extract such as PGY liquid medium and 1/2 PGY liquid medium. Used as a liquid inoculum, aseptically planted about 10-50 ml per bottle. In addition, a known solid inoculum can be used. For example, a medium inoculated with the liquid inoculum obtained in the steps described so far is cultured at 25 ° C. for 60 to 150 days, and the bacteria are used as the solid inoculum. Can do. In this case, for example, about 15 g of solid inoculum per bottle is aseptically planted. The solid inoculum is not particularly limited, but can be planted in the hole provided in the medium preparation step.
培養とは、菌糸を生育、熟成させる工程である。ホンシメジを例に説明すると、通常、接種済みの培地を温度２０〜２５℃、湿度４０〜７０％において菌糸をまん延させ、更に熟成させる。熟成は省くこともできる。培養工程は、８５０ｍｌビンの場合は通常６０〜１５０日間、好ましくは１００日間前後行われる。 Culture is a process of growing and aging mycelium. For example, hon-shimeji mushroom is usually aged by spreading the mycelium in the inoculated medium at a temperature of 20 to 25 ° C. and a humidity of 40 to 70%. Aging can be omitted. In the case of an 850 ml bottle, the culture step is usually performed for 60 to 150 days, preferably about 100 days.
菌掻きとは、培地表面の死滅菌膜や幼芽を除去することをいう。通常、菌掻き工程は子実体の大きさの揃いや芽付きをよくするために行なわれる。本発明の方法においては、培地表面からの子実体の栽培は行なわず、培地に設けた孔の側面又は底部より芽出しさせるため、菌掻き工程は省略することもできる。また、菌掻きを行なう場合は培地表面から芽が出ないような菌掻き方法を用いることが望ましい。例えば液体種菌を用いたホンシメジの栽培の場合は、培地表面全体を１〜５ｍｍ程度掻き取ることにより、培地表面から芽が出るのを抑制することができる。 Bacterial scraping refers to removing a dead sterilized membrane or buds on the surface of a medium. Usually, the fungus scraping step is performed to improve the alignment of the fruit bodies and the buds. In the method of the present invention, since the fruit bodies are not cultivated from the surface of the medium, the fungus scraping step can be omitted because the fruit body is sprouting from the side surface or bottom of the hole provided in the medium. In addition, when performing bacterial scraping, it is desirable to use a bacterial scraping method that does not sprout from the surface of the medium. For example, in the case of cultivating hon-shimeji mushrooms using liquid inoculum, it is possible to suppress the emergence of buds from the medium surface by scraping the entire medium surface by about 1 to 5 mm.
液体種菌を用いた場合は培地調製工程で設けた孔をそのまま利用して芽出しさせることが可能である。固体種菌を培地調製工程で設けた孔中に植え付けて、該孔が種菌で満たされた場合、新たに１つ又は複数個の孔を設ける必要がある。孔を設けるには如何なる方法を用いてもよいが、例えば培地調製工程において培地に孔を開ける際に用いる穴開け機を用いることができる。孔の大きさや形状、数、位置については、上記の培地調製の際に設けられる孔と同様でよい。 When a liquid inoculum is used, it is possible to sprout using the holes provided in the medium preparation step as they are. When a solid inoculum is planted in a hole provided in the medium preparation step and the hole is filled with the inoculum, it is necessary to newly provide one or a plurality of holes. Any method may be used to provide the holes. For example, a hole punch used when holes are formed in the medium in the medium preparation step can be used. The size, shape, number, and position of the holes may be the same as the holes provided in the above medium preparation.
芽出しとは、子実体原基を形成させる工程である。ホンシメジを例に説明すると、通常、１０〜２０℃、好ましくは１５℃前後、湿度８０％以上、照度１０００ルクス以下で１０〜２０日間行う。この工程の際、孔の側面及び底部から複数の芽が出てきた際は、孔の開口部から複数の子実体が発生しないように、ピンセット又はスパーテルなどの器具を用いてあらかじめ余分な芽を取り除くこともできる。 Germination is the process of forming fruit body primordia. For example, Honshimeji is usually performed at 10 to 20 ° C., preferably around 15 ° C., humidity 80% or more, and illuminance 1000 lux or less for 10 to 20 days. During this process, if multiple sprouts come out from the side and bottom of the hole, use extra tools such as tweezers or a spatula to prevent the occurrence of multiple fruit bodies from the opening of the hole. It can also be removed.
芽の選別は、孔の側面もしくは底部より生じるいくつかの芽を残して、それ以外の孔中の芽および培地表面の芽を除去するもしくは生長を停止させることにより行われる（図１参照）。選別に適した芽としては、相対的に大きく、孔の開口部に向かって生育している芽が好ましい。中でも、高い品質の子実体を得る観点からは、培地表面から３ｃｍまでの深さの孔の側面に発生した芽を残すことが好ましいが、これに限定されない。芽の選別は孔中の１つの芽を残してそれ以外の芽は除去してもよいが、孔中の芽を複数個、好ましくは２〜３個選別し、後の生育工程でより好ましい形態の芽を１つの孔に対して１つに選別することもできる。また、培地表面の芽の除去については、培地表面全体を１〜５ｍｍ程度掻き取ることにより行なうことができる。さらに、培地表面の芽は除去するほか、芽出しが行なわれる孔に対応する部分が開口された蓋体を培地表面に設置することにより、培地表面の芽の生育を停止させることもできる。 The selection of buds is carried out by removing some shoots from the side or bottom of the hole and removing the other shoots in the hole and the surface of the medium or stopping the growth (see FIG. 1). As a bud suitable for selection, a bud that is relatively large and grows toward the opening of the hole is preferable. Among them, from the viewpoint of obtaining a high-quality fruit body, it is preferable to leave the buds generated on the side surfaces of the hole having a depth of 3 cm from the surface of the medium, but it is not limited thereto. The selection of the buds may leave one bud in the hole and the other buds may be removed, but a plurality, preferably 2 to 3, of the buds in the hole are selected for a more preferable form in the subsequent growth step. Buds can also be sorted into one per hole. Moreover, removal of buds on the surface of the medium can be performed by scraping the entire surface of the medium about 1 to 5 mm. Furthermore, in addition to removing buds on the surface of the medium, the growth of buds on the surface of the medium can be stopped by installing a lid on the surface of the medium where a portion corresponding to the hole where budding is performed is provided.
生育とは、子実体原基から成熟子実体を形成させる工程で、通常芽出し工程とほぼ同じ条件で５〜１５日間行う（図１参照）。この生育工程においても１つの孔から１つの子実体を形成させるために、芽出し工程や芽の選別工程時に除去しなかった芽をピンセットやスパーテル等を用いて取り除くことが必要な場合がある。
以上の工程により成熟子実体を得ることができ、収穫を行って栽培の全工程を終了する。
Growth is a process of forming a mature fruit body from the fruit body primordium, and is performed for 5 to 15 days under substantially the same conditions as the normal sprouting process (see FIG. 1). In this growing process, in order to form one fruit body from one hole, it may be necessary to remove buds that have not been removed in the sprouting process or bud selection process using tweezers or a spatula.
A mature fruit body can be obtained by the above process, harvesting is performed, and all the processes of cultivation are complete | finished.
本発明の栽培方法により得られるきのこの子実体は、１つの子実体で、例えば、２０ｇを超える大型の子実体であるだけでなく、肉質は緻密で柄の部分に空洞ができず、株状で生長せずに１つ１つの子実体の形状が良好な、非常に商品価値の高いきのことなる。また、本発明で得られるきのこ子実体は孔の側面から芽出しさせた場合、図１に示すように子実体の根元が浮いている状態で生長することとなり、その結果、本発明で得られる子実体の根元は太く、丸くかつ培地が付着していないという、非常に特徴的な形状を有する。一方、通常の栽培方法により得られた子実体は、株の根元が細くなる。
さらに子実体を形成させる孔の口径を調節することにより、子実体の柄の太さを調節することもできる。
The fruit body of the mushroom obtained by the cultivation method of the present invention is one fruit body, for example, not only a large fruit body exceeding 20 g, but also the flesh is dense and the pattern portion cannot be hollowed, This is a very high value commercial product that does not grow and the shape of each fruit body is good. Further, when the mushroom fruit body obtained in the present invention is sprouting from the side surface of the hole, it grows with the root of the fruit body floating as shown in FIG. 1, and as a result, the child body obtained in the present invention. The root of the entity is thick, round and has a very characteristic shape with no medium attached. On the other hand, the fruit body obtained by the usual cultivation method has a thin root.
Further, the thickness of the handle of the fruit body can be adjusted by adjusting the diameter of the hole for forming the fruit body.
本発明で得られる子実体が大きく生長する理由としては、子実体を形成させる数を制限しているためであることは当然のことであるが、それ以外の理由として子実体が孔の中で生長していくにつれて、柄と孔表面が接触する面積が増加するとともに孔の中で子実体がしっかりと保持されるために培地の菌糸及び栄養を子実体の生長に充分利用できるためではないかと考えられる。 The reason why the fruiting body obtained in the present invention grows greatly is that it is because the number of forming the fruiting body is limited, but as a reason other than that, the fruiting body is in the hole. As the area grows, the area where the handle and the hole surface come into contact increases, and the fruit body is firmly held in the hole, so that the mycelium and nutrients of the medium can be fully utilized for the growth of the fruit body. Conceivable.
以上、本発明をビン栽培方法により説明したが、本発明は上記ビン栽培に限定されるものではない。 As mentioned above, although this invention was demonstrated by the bottle cultivation method, this invention is not limited to the said bottle cultivation.
以下に、本発明を実施例により更に具体的に説明するが、本発明は以下の実施例の範囲のみに限定されるものではない。 EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited only to the scope of the following examples.
実施例１
ＰＧＹ液体培地（組成：グルコース２．０％（w/v）、ペプトン０．２％（w/v）、酵母エキス０．２％（w/v）、ＫＨ２ＰＯ４０．０５％（w/v）、ＭｇＳＯ４・７Ｈ２Ｏ０．０５％（w/v））２００ｍｌにＬｙｏｐｈｙｌｌｕｍ ｓｈｉｍｅｊｉ Ｌａ ０１−２７株（ＦＥＲＭ Ｐ−１７４５５）の菌糸を接種し、２５℃で１０日間培養し、液体種菌とした。一方、ポリプロピレン製の広口培養ビン（１１００ｍｌ）に、圧ペントウモロコシ（飯坂精麦社製）と広葉樹鋸屑〔（有）トモエ物産〕を乾物重量比で２：１（圧ペントウモロコシ：広葉樹鋸屑）に混合し、培地の水分が最終的に６０重量％になるように水を加えて十分にかくはん・混合したもの８５０ｇを圧詰した。圧詰物表面の中央に口径３ｃｍ、深さが１０ｃｍ程度の孔を開けたのち、培養ビンにキャップをし、１１８℃で６０分間高圧蒸気殺菌を行い、２０℃まで放冷したものを固形培地として調製した。この固形培地に上記の液体種菌を約２５ｍｌ接種し、暗所にて温度２０℃、湿度６０〜７０％の条件下で１１０日間菌糸を培養し、培地全体に菌糸をまん延させた。次いで、キャップを外し、ビンを反転した後、温度１５℃、加湿をヒューミアイ１００〔（株）鷺宮製作所製〕の表示値で１１５〜１２０％となるように制御した発生室に移動し、５０〜５００ルクスの照明下、１０日間芽出しを行った。その後ビンを正転させ、孔の側面及び底部より生じた複数の芽より、孔の開口部に向かって生育している２、３の大きく形の良い芽以外の不要な芽をスパーテルを用いて取り除いた。その後さらに１０日間、孔の開口部から一つの子実体が生育できるように不要な芽をさらに除去しながら生育を行うことにより、図１に示すような孔から１本で３０ｇの重量を有する大型で外観の優れた成熟子実体を得た。また、得られた子実体を縦に切って、空洞の有無を確認したところ、空洞は存在せず、菌糸密度が高く、肉質も緻密であった。
Example 1
PGY liquid medium (composition: glucose 2.0% (w / v), peptone 0.2% (w / v), yeast extract 0.2% (w / v), KH 2 PO 4 0.05% (w / v), MgSO 4 .7H 2 O 0.05% (w / v)) 200 ml of the mycelium of Lyophyllum shimeji La 01-27 strain (FERM P-17455) is inoculated, cultured at 25 ° C. for 10 days, and liquid inoculum It was. On the other hand, in a polypropylene wide-mouth culture bottle (1100 ml), pressure pen corn (Iizaka Seiwa Co., Ltd.) and hardwood sawdust (Tomoe product) are mixed in a dry matter weight ratio of 2: 1 (pressure pen corn: hardwood sawdust). Then, 850 g of the mixture which was sufficiently stirred and mixed with water added so that the water content of the medium was finally 60% by weight was packed. A hole with a diameter of about 3 cm and a depth of about 10 cm is formed in the center of the surface of the filling, and then the culture bottle is capped, sterilized with high-pressure steam at 118 ° C for 60 minutes, and allowed to cool to 20 ° C as a solid medium. Prepared. About 25 ml of the above liquid inoculum was inoculated into this solid medium, and the mycelium was cultured for 110 days in the dark at a temperature of 20 ° C. and a humidity of 60 to 70%, and the mycelium was spread throughout the medium. Next, after removing the cap and reversing the bottle, the temperature was moved to 15 ° C. and the humidification was controlled to be 115 to 120% as indicated by Humiai 100 (manufactured by Kakinomiya Seisakusho Co., Ltd.). Germination was performed for 10 days under illumination of 500 lux. After that, the bottle is rotated forward, and unnecessary buds other than a few large and well-shaped buds that grow toward the opening of the hole from the plurality of buds generated from the side and bottom of the hole are used with a spatula. Removed. After that, by growing while further removing unnecessary shoots so that one fruiting body can grow from the opening of the hole for 10 days, a large-sized one having a weight of 30 g from the hole as shown in FIG. The mature fruit body with excellent appearance was obtained. Moreover, when the obtained fruit body was cut | disconnected longitudinally and the presence or absence of the cavity was confirmed, the cavity did not exist, the mycelia density was high, and the flesh quality was also precise | minute.
実施例２
培地に開ける孔を、ビン中央に口径１２ｍｍ、深さが約１１ｃｍの孔１つ、ビン中央を中心とする半径２．２ｃｍの円上に等間隔に口径１２ｍｍ、深さが約１１ｃｍの孔４つ、計５つの孔を開けた以外は実施例１と同様に栽培を行うことにより、各孔から１本で２０ｇを超える外観の優れた５本の成熟子実体を得た。また、得られた子実体を縦に切って、空洞の有無を確認したところ、すべての子実体において空洞は存在せず、菌糸密度が高く、肉質も緻密であった。
Example 2
A hole with a diameter of 12 mm and a depth of about 11 cm is formed in the center of the bottle, and a hole 4 with a diameter of 12 mm and a depth of about 11 cm is formed on a circle with a radius of 2.2 cm centered on the center of the bottle. By cultivating in the same manner as in Example 1 except that a total of 5 holes were opened, 5 mature fruit bodies having an appearance exceeding 20 g were obtained from each hole. Moreover, when the obtained fruit body was cut | disconnected longitudinally and the presence or absence of the cavity was confirmed, the cavity did not exist in all the fruit bodies, the mycelia density was high, and the flesh quality was also precise | minute.
対照例１
実施例１と同様の方法で培養まで行った後、キャップを外し、培地表面の外周を１５ｍｍの幅でドーナツ状に２ｍｍ程度の厚さで掻きとり、その後は芽を取り除かない以外は実施例１と同様に芽出し、発生をさせた。その結果、培地表面の中心部より株状で１０本の子実体からなる総量１００ｇの収量を有するホンシメジが得られた。しかしながら、１本で２０ｇを超える子実体はなく、また１０本のうち２本の子実体には柄の中に空洞が見られた。
Control Example 1
After culturing in the same manner as in Example 1, the cap was removed, the outer periphery of the medium surface was scraped off in a donut shape with a width of 15 mm to a thickness of about 2 mm, and then the buds were not removed. Germination and development occurred in the same manner. As a result, hon-shimeji mushroom having a total yield of 100 g consisting of 10 fruit bodies was obtained from the center of the medium surface. However, there was no fruiting body exceeding 20 g by one, and two of the ten fruiting bodies had cavities in the handle.
対照例２
実施例１と同様の方法で芽出し、正転まで行った後、培地表面から生じた数個の芽を残し、それ以外の芽は孔内に生じたものも含めて取り除き、さらに１０日間培養を続けた。その結果、それぞれが独立した４本で４０ｇの子実体が得られた（図２）。しかしながら、１本あたりの子実体で２０ｇを超える子実体はなく、また柄が根元に向かって細く、かつ４本のうち１本の子実体の柄には空洞が見られた。
Control Example 2
After sprouting by the same method as in Example 1 and carrying out until normal rotation, several buds generated from the surface of the medium were left, and other buds including those generated in the pores were removed and further cultured for 10 days. Continued. As a result, 40 g of fruit bodies were obtained with 4 each independent (FIG. 2). However, there was no fruit body exceeding 20 g per fruit body, the handle was thin toward the root, and a cavity was seen in the handle of one of the four fruit bodies.
本発明により、従来にはない大型で形状も良好で肉質も緻密な非常に商品価値の高いきのこの子実体およびその栽培方法が提供される。
以上に述べた本発明は、明らかに同一性の範囲のものが多数存在する。そのような多様性は発明の意図及び範囲から離脱したものとはみなされず、当業者に自明であるそのような全ての変更は、以下の請求の範囲の技術範囲内に含まれる。
According to the present invention, there is provided an unprecedented large-sized mushroom fruit body having a good shape and a fine meat quality and a very high commercial value, and a method for cultivating it.
The present invention described above clearly has many things in the range of identity. Such diversity is not to be considered as departing from the spirit and scope of the invention, and all such modifications that are obvious to those skilled in the art are included within the scope of the following claims.
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| TW200926960A (en) * | 2007-11-15 | 2009-07-01 | Takara Bio Inc | Hon-shimeji mushroom-fungal bed culture |
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| JPS5564723A (en) * | 1978-11-10 | 1980-05-15 | Tsuneiwa Tanaka | Container cultivating method for mashroom |
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