Edible mushroom liquid strain solidifying processing method

Abstract

The invention relates to a method for solidifying liquid bacterial for edible mushroom. It comprises following steps: (1) activating preserved parent strain through enlarge test: inoculating stored parent bacterial to inclined surface of test tube, culture at proper temperature; (2) producing shake flask liquid bacterial; (3) deep culturing fermentation tank; (4) carrier physical treatment; (5) solidifying liquid bacteria. The invention produces solid bacteria at opening environment, which overcomes regular applicatio and limit for liquid bacteria; saves culture process, and realizes convenient usage of liquid bacteria. The invention plays a important role in promoting edible mushroom conversion from traditional mode to industrial mode.

Description

Technical field [0001] The invention relates to a method for treating edible fungi strains, in particular to a solidification treatment method for edible fungi liquid strains. Background technique [0002] Edible (medicinal) fungus is the only non-photosynthetic plant food (medicine) that is consumed in large quantities worldwide and the market trend has been promising. It is rich in natural protein, amino acids, vitamins, and a variety of mineral elements. Its pharmacological effects are favored by the world. Because its production relies on agricultural and forestry organic waste materials, these waste organic materials can be decomposed and converted into high-quality protein. This not only eliminates environmental pollution, creates a good ecological environment, realizes zero emission (zero emmision), but also provides food (medicine) products that humans need, creating considerable economic and social benefits, so the food (medicine) fungus industry has been able to achieve...

AI Technical Summary

Problems solved by technology

Although solid strains have the advantages of being easy to operate, requiring simple equipment, low cost, and being convenient for transportation, they are generally accepted by mushroom growers and food (medicine) fungus cultivation plants, but there are still some disadvantages: long cultivation time and many generations of strains , not resistant to preservation, some strains will have the shortcomings of fruiting bodies during the cultivation process

Usually, liquid strains have the advantages of short germination time, higher strain quality and lower production cost, but have the following disadvantages: (1) not resistant to storage, once the liquid strains are fermented, they should be used as soon as possible. Otherwise, if the time is longer, the bacteria will age rapidly and lose their vitality

The traditional production method of solid strains is labor-intensive and time-consuming. Take the species with faster mycelium growth in edible (medicinal) fungi, it takes about 60 days from the production of the test tube mother species to the cultivation of the cultivated species. In addition, not only It is necessary to cool down in summer and heat up in winter to meet the optimum temperature for mycelial growth, and it takes a lot of manpower and material resources to sort and turn bags, which obviously does not meet the requirements of large-scale production for strains.

However, the existing production methods of liquid strains require a relatively high technical level of professionals, which makes it only used in large scientific research institutes, and it is difficult to popularize for decentralized mushroom farmers.