New pure white hypsizigus marmoreus strain

A technology of white shimeji mushroom and new strains, which is applied to fungal products, botanical equipment and methods, lichen products, etc., can solve the problems of reducing product market competitiveness, long cultivation and cultivation cycle, and increased production costs, and achieve effective It is conducive to mechanization and automation operations, short cultivation and cultivation cycle, and the effect of improving production efficiency

Active Publication Date: 2014-01-15
SHANGHAI FINC BIO TECH INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are mainly two kinds of shimeji mushrooms produced in factory, brown and pure white. The pure white shimeji mushroom is also called white jade mushroom or jade dragon mushroom, which is very popular in the market. The main cultivated varieties are mainly white jade mushroom 1 (hereinafter referred to as "H-W"), the fruit body of H-W is white and has no bitter taste, which increases the aesthetic feeling of dishes. However, it has the following defects: (1) The cultivation and cultivation cycle of this variety is long, and the yield per unit area is low; (2) Stropharia is prone to appear; (3) The appearance uniformity difference between individual plants and between single root fruiting bodies within a single plant
Undoubtedly, these defects have finally led to an increase in production costs and reduced the market competitiveness of products.

Method used

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  • New pure white hypsizigus marmoreus strain
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  • New pure white hypsizigus marmoreus strain

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Example 1 Obtaining Finc-W-247 by hybridization

[0033] This example illustrates the breeding process of the new strain Finc-W-247 of the pure white mushroom of the present invention. Specific steps are as follows:

[0034] 1) Select parent strains: select TNN-11 and H-W as parents, the fruiting bodies of these two parents can be purchased in the market, and are also preserved in the strain collection center of Shanghai Academy of Agricultural Sciences.

[0035] 2) Preparation of culture medium

[0036] PDA medium: use 200g of potatoes, 20g of glucose and 20g of agar per 1L of medium.

[0037] Original seed medium: 65% wood chips (weight percentage, the same below), 18% rice bran, 7% bran, 10% corn flour, and a water content of 60% to 62%.

[0038] Cultivated species medium: 40% corncob, 24% soybean hulls, 14% rice bran, 17% bran, 5% corn flour, and a water content of 64% to 66%.

[0039] 3) Obtain 800 heterozygotes by conventional hybridization method.

[0040] ...

Embodiment 2

[0043] Embodiment 2 bacterial age test

[0044] This embodiment compares the culture period (i.e. bacterial age), cultivation period and per unit yield of the new pure white shimeji mushroom strain Finc-W-247 of the present invention with the most widely planted H-W among the existing pure white shimeji mushroom varieties, and summarizes The advantages and characteristics of the new pure white mushroom strain Finc-W-247 of the present invention are presented.

[0045] The cultivar culture medium that present embodiment adopts is:

[0046] Medium A:

[0047] 65% sawdust, 18% rice bran, 7% bran, 10% corn flour, of which the water content is 60% to 62%.

[0048] Medium B is:

[0049] 25% corn cob, 23% sawdust, 20% soybean hulls, 12% rice bran, 15% bran, corn

[0050] 5% powder, of which the water content is 64% to 66%.

[0051] Taking H-W as the control, set 9 bacterial ages from 70d (that is, days, the same below) to 110d for culture time, every 5d is a bacterial age, and eac...

Embodiment 3

[0055] Embodiment 3 preservation test

[0056] After harvesting, Finc-W-247 and H-W are packed in 155g-165g packs, 24 packs each, stored in cold storage (3°C-8°C) for 11 days, and then taken out and placed in an environment of 23°C to record the quality changes of fruiting bodies Condition. Among them, normal: it means that the fruiting body is completely fresh; starting to deteriorate: it means that one or more fruiting bodies have started to rot, but the whole still has commodity value; completely deteriorated: more than two fruiting bodies are moldy and have no commercial value.

[0057] The test results are shown in Table 2. After being stored in a cold storage (3°C-8°C) for 11 days, it was taken out and placed in an indoor environment at 23°C. Finc-W-247 was still intact after being stored for 13 days. 10d began to turn from snow white to yellow, and lost its freshness, while the 18d part of Finc-W-247 began to turn yellow; after H-W was stored in cold storage for 11 day...

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Abstract

The invention provides a pure white hypsizigus marmoreus strain Finc-W-247 of which the collection number is CCTCC NO:M2012378. The strain has the advantages of short cultivation and culture period, high single yield, high appearance uniformity among single plants and single sporophores in each single plant, low occurrence of cap mushroom tumors, high edibility, long preservation period, favorable mouthfeel, high beta-glucan content, high adaptability for culture media, and the like, and is suitable for large-area popularization and planting.

Description

【Technical field】 [0001] The invention relates to the technical field of edible fungi, and more precisely, relates to a new pure white mushroom strain. 【Background technique】 [0002] Hypsizygus marmoreus (Latin name Hypsizygus marmoreus), belongs to Basidiomycotina, Laminomycetes, Agaricaceae, White Mushrooms, Liphyllum family, and Amygium genus. Because it has a unique crab flavor, it is also called It is crab-flavored mushroom. The initial artificial cultivation began in Japan around 1978. It is delicious, crisp and tender, and rich in nutrition. The product is also full of fragrance. True Jiji mushroom is rich in vitamins and 17 kinds of amino acids. The β-1,3-D glucan extracted from the fruiting body has high anti-tumor activity, and is a low-calorie, low-fat health food. [0003] From the very beginning of cultivation, Shiji mushrooms have basically followed the route of factory production. Since factory cultivation has the characteristics of annual continuous prod...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A01H15/00
Inventor 刘玉
Owner SHANGHAI FINC BIO TECH INC
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