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Method for producing jitake mushrooms by utilizing cassava residues, mulberry stalks and rice straw

A technology of cassava dregs and straw, which is applied in the direction of botany equipment and methods, applications, and preparation of organic fertilizers, can solve the problems of inability to accelerate the decomposition of raw materials, low biological efficiency, and poor quality of Jiji mushrooms, and achieve the improvement of raw material biological The effects of learning efficiency, enriching nutrients, and improving the yield of Jiji mushroom

Active Publication Date: 2016-05-18
广西君宝颜食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0021] The above patents and the cultivation techniques of Jiji mushrooms in various journals have their own advantages, and they all provide different methods and culture substrates for the cultivation of Jiji mushrooms, but none of the culture substrates are added with fermenting bacteria to help the raw materials ferment, which cannot accelerate the decomposition of raw materials, and the biological efficiency is low. Poor quality and low yield of Jiji mushroom

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Composting of mushroom compost:

[0043] A: First crush 50 kg of cassava residue, 5 kg of mulberry stalks and 10 kg of straw, add 3 kg of high-temperature bacteria and mix thoroughly, dissolve 2 kg of lime in water, take the supernatant and pour it on the mixed raw materials to control the water content of 65-70 %, the pH value is 8-9, covered with a film, composted and fermented for 2-5 days;

[0044] B: Turn over the fermented cultivation material, then sprinkle 5 kg of wheat bran into the culture material, mix well, start the pile again, cover and ferment for 2 days, turn the pile 2-3 times in this way, mix well, and heat up to Keep at 70-80°C for 15 hours to sterilize, then cool down to 20-28°C.

[0045] The above-mentioned high-temperature bacteria are composite bacteria of lactic acid bacteria, Bacillus subtilis and cellulolytic bacteria, and the parts by weight are 1:1:1. The cultivation process requires high-temperature domestication. , Bacillus subtilis and c...

Embodiment 2

[0052] Composting of mushroom compost:

[0053] A: First crush 70 kg of cassava residue, 15 kg of mulberry stalks and 30 kg of straw, add 2 kg of high-temperature bacteria and mix thoroughly, dissolve 4 kg of lime in water, take the supernatant and pour it on the mixed raw materials to control the water content of 65-70 %, the pH value is 8-9, covered with a film, composted and fermented for 2-5 days;

[0054] B: Turn over the fermented cultivation material, then sprinkle 15 kg of wheat bran into the culture material, mix well, start the pile again, cover and ferment for 2 days, turn the pile 2-3 times in this way, mix well, and heat up to Keep at 70-80°C for 15 hours to sterilize, then cool down to 20-28°C.

[0055] The above-mentioned high-temperature bacteria are composite bacteria of lactic acid bacteria, Bacillus subtilis and cellulolytic bacteria, and the parts by weight are 1:1:1. The cultivation process requires high-temperature domestication. , Bacillus subtilis and...

Embodiment 3

[0062] Composting of mushroom compost:

[0063]A: First crush 60 kg of cassava residue, 10 kg of mulberry stalks and 20 kg of straw, add 4 kg of high-temperature bacteria and mix thoroughly, dissolve 3 kg of lime in water, take the supernatant and pour it on the mixed raw materials to control the water content of 65-70 %, the pH value is 8-9, covered with a film, composted and fermented for 2-5 days;

[0064] B: Turn over the fermented cultivation material, then sprinkle 10 kg of wheat bran into the culture material, mix well, start the pile again, cover and ferment for 2 days, turn the pile 2-3 times in this way, mix well, and heat up to Keep at 70-80°C for 15 hours to sterilize, then cool down to 20-28°C.

[0065] The above-mentioned high-temperature bacteria are composite bacteria of lactic acid bacteria, Bacillus subtilis and cellulolytic bacteria, and the parts by weight are 1:1:1. The cultivation process requires high-temperature domestication. , Bacillus subtilis and ...

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Abstract

A method for producing jitake mushrooms by using cassava residue, mulberry stalks and straw, which is a process of high-temperature fermentation in advance by using the cultivation material of jitake mushrooms, crushing the bagasse, mulberry stalks and straw, adding lime and high-temperature bacteria, fully mixing and then pouring Water, cover with a film for fermentation, then turn the pile, then sprinkle the wheat bran and fish meal into the culture material, mix well, start the pile again, cover the film and ferment for 2 days, turn the pile 2-3 times in this way, mix well, and heat up Sterilize at 70-80°C for 15 hours, cool down to room temperature, and then inoculate the bacteria. After 8-10 days, the mushrooms will grow. The invention utilizes high-temperature bacteria to ferment raw materials, accelerates raw material decomposition, promotes conversion of biological efficiency of raw materials, effectively improves the quality and output of Shiitake mushrooms, reduces energy consumption of mushroom houses, and increases economic benefits.

Description

technical field [0001] The invention belongs to the cultivation technology of edible fungi, and relates to a method for producing jimeji mushrooms by using high-temperature bacteria to ferment cassava residue, mulberry stalks and rice straw. Background technique [0002] Jiji mushroom, also known as small oyster mushroom, belongs to Basidiomycotina, Pleurotaceae. Jiji mushroom is rich in nutrients, rich in protein, sugar, fat, vitamins, iron, calcium, etc. The protein content is higher than that of ordinary vegetables, and it contains eight essential amino acids for human body. Mushroom meat is fat and tender, delicious and refreshing, and has health benefits. It is the most popular variety in the oyster mushroom family. [0003] 1. Biological characteristics [0004] 1.1 Nutrition The main nutrients needed for the growth and development of Jiji mushrooms are organic carbon and organic nitrogen, followed by trace mineral elements. Generally, these nutrients can be obtained ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A01G1/04C05F17/00C05F11/00
CPCY02W30/40
Inventor 黄长云
Owner 广西君宝颜食品有限公司
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