Technology of inducing hypsizygusmarmoreus budding by using chitosan oligosaccharide
A technology of chitosan oligosaccharides and seafood mushrooms, which is applied in mushroom cultivation, animal repellents, gardening, etc., can solve problems such as imperfect production technology, affecting the growth cycle and quality of seafood mushrooms, and long growth cycles of seafood mushrooms.
Inactive Publication Date: 2016-03-02
江西康丰生物科技有限公司
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Problems solved by technology
However, the existing production technology of seafood mushrooms is still not perfect, and the growth cycle of seafood mushrooms is relatively long, especially the process of scratching bacteria and budding of seafood mushrooms, which directly affects the growth cycle and quality of seafood mushrooms
Method used
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Experimental program
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Embodiment Construction
[0018] In order to facilitate the understanding of the present invention, the present invention will be described more fully below with reference to specific examples. However, the present invention can be embodied in many different forms and is not limited to the embodiments described herein.
[0019] A kind of chitosan oligosaccharide induces budding technology of seafood mushroom, comprising the following steps:
[0020] Step 1, medium preparation process, the batching of 100kg medium is 40kg of cottonseed hulls, 38kg of sawdust, 18kg of bran, 2kg of corn flour, 1kg of light calcium carbonate, 1kg of lime, pH value 7.5~8, water content 65%;
[0021] Step 2, the culture medium is loaded into the bacteria bottle process, the culture medium is packed in an 800ml polyethylene plastic bottle, and the dry material of each bottle of culture medium is 250g;
[0022] Step 3, the sterilization process, firstly all the cold air in the pot needs to be removed, and then the bacteria bo...
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Abstract
The invention discloses a technology of inducing hypsizygusmarmoreus budding by using chitosan oligosaccharide, which comprises a procedure ofpreparinga medium; a procedure of putting the medium into a fungus bottle / fungus sack; a procedure of disinfection; a procedure of inoculation and spawn running; a procedure of fungi scratching and budding inducing. The procedure of fungi scratching and budding inducing comprises the steps of scratching the periphery of the medium after inoculation and spawn running to form a circular groove; injecting a Chitosan oligosaccharide solution with a concentration of 0.03-0.07g / ml into the fungus bottle / fungus sack; removing the effusion of the Chitosan oligosaccharide solution inside the circular groove after the medium absorbsthe solutionfully for 0.8-1.2h to start the budding inducing process; for budding inducing, placing the fungus bottle / fungus sack in a room and covering the fungus bottle / fungus sack with perforated plastic film or non-woven fabric, wherein the indoor temperature is 14-16 DEG C, the indoor humidity is higher than 90%, the indoor carbon dioxide concentration is0.1-0.2%, the illuminance at the initial stage of mushroom budding is 50-100 lux, and the illuminance at the middle and late stage of the mushroom budding is 500-1000 lux. According to the invention, the asexual growth period of hypsizygusmarmoreus can be shortened; buds grow earlier; and the output of hypsizygusmarmoreus can be raised in a certain degree.
Description
technical field [0001] The invention belongs to the technical field of seafood mushroom planting, in particular to a technique for inducing budding of seafood mushrooms with chitosan oligosaccharides. Background technique [0002] Seafood mushroom has high edible and medicinal value. Its meat is thick, delicate in taste, fragrant and delicious. Often eaten seafood mushroom has the effects of anti-cancer, anti-cancer, improving immunity, preventing aging and prolonging life. It has been It has become a popular product consumed by urban and rural residents. However, the existing production technology of seafood mushrooms is still not perfect, and the growth cycle of seafood mushrooms is relatively long, especially the process of scratching bacteria and promoting buds of seafood mushrooms, which directly affects the growth cycle and quality of seafood mushrooms. Therefore, it is extremely important to develop a technology to accelerate the physiological maturation of seafood m...
Claims
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Patent Timeline
Login to View More IPC IPC(8): A01G1/04A01N43/16A01P21/00
CPCA01G18/00A01N43/16
Inventor 唐东升
Owner 江西康丰生物科技有限公司