Hypsizygus marmoreus liquid strain fermenting technique

A liquid strain and fermentation process technology, applied in the field of agricultural bioengineering, can solve the problems of nutrient intake obstruction, low strain activity, long cultivation time, etc. short cycle effect

Inactive Publication Date: 2013-01-02
JINAN PENGSHENG AGRI TECH
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the cultivation of seafood mushrooms is a solid strain cultivation method. After the strains are cultivated on the solid inclined medium in the test tube, they are directly inserted into the bacterial bag from the test tube. The above-mentioned solid strain cultivation method completely relies on manual inocu

Method used

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Embodiment Construction

[0031] The method for fermenting seafood mushroom liquid strains comprises the following steps:

[0032] (1) Cultivate the test tube species; inoculate the pure strain of seafood mushroom on the solid slant medium in the test tube, and cultivate it at a constant temperature of 23°C for 14 days;

[0033] The formula of the above-mentioned solid slant medium is 200 grams of potatoes, 20 grams of glucose, 20 grams of agar, 1000 grams of distilled water, and the pH is natural;

[0034] The preparation method of described solid slant medium is as follows:

[0035] 1) Wash and peel the potatoes, dig out the eyes of the sprouted ones, weigh 200 grams and cut them into thin slices, put them in an aluminum pot and add water to boil for 30 minutes, filter the juice with 6 layers of gauze, make up 1000 grams of distilled water; 20 grams of agar , chopped and added to the potato juice, heated on low heat, stirring from time to time until the agar was completely dissolved, then added gluc...

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Abstract

The invention discloses a hypsizygus marmoreus liquid strain fermenting technique, comprising the following steps of: culturing a test tube seed; transferring the test tube seed to a shake flask; culturing the liquid strain in the shake flash; inoculating the strain of the shake flash in a fermentation tank; and then inoculating the strain of the fermentation tank in a strain package. The technique disclosed by the invention has the following advantages that the activity of the strain is high, the seed production period is short, the inoculating speed is high, the strain ages are the same, the pollution rate is low and the like; the liquid strain can be inoculated by using an inoculating gun, so that the semi-mechanization is realized, the efficiency is high, the manpower is saved, and the technique is suitable for being developed in the field of edible mushroom cultivation.

Description

technical field [0001] The invention belongs to the field of agricultural bioengineering, and specifically relates to a method for fermenting seafood mushroom liquid strains. Background technique [0002] Seafood mushroom, scientific name [Hypsizygus marmoreus (Peck) H.E.Bigelow], Chinese name: Zhenji mushroom, also known as jade mushroom, spot jade mushroom, crisp and tender texture, delicious taste, with sea crab flavor, called "crab flavor" in Japan Mushroom", "Seafood Mushroom". Seafood mushrooms are rich in nutrients and are edible mushrooms with great commercial potential in recent years. At present, most of them are cultivated in factories. [0003] At present, the cultivation of seafood mushrooms is a solid strain cultivation method. After the strains are cultivated on the solid inclined medium in the test tube, they are directly inserted into the bacterial bag from the test tube. The above-mentioned solid strain cultivation method completely relies on manual inocul...

Claims

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Application Information

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IPC IPC(8): A01G1/04
Inventor 刘克东卢钦宝侯有福张娟胥宝刚钱立双温丽君刘振涛杨华威
Owner JINAN PENGSHENG AGRI TECH
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