Method for cultivating coprinus comatus by using white spirit vinasse

Abstract

The invention discloses a method for cultivating coprinus comatus by using white spirit vinasse, and belongs to the technical field of edible mushroom production. In order to realize production of coprinus comatus by using vinasse instead of cottonseed hulls, the invention provides a method for cultivating coprinus comatus by using liquor vinasse, which comprises the following steps: uniformly mixing oyster mushroom bran, vinasse with the pH value of 9-10 and bran, and adjusting the moisture to 55-65% to obtain a cultivation material; after sterilization, coprinus comatus strains are inoculated, and the coprinus comatus strains are cultured under the conditions that the temperature is 25-31 DEG C, the relative air humidity is 65-75% and no light exists until hyphae grow fully; then adding a soil covering material, and culturing for 8-10 days; and irradiating with scattered light at the temperature of 16-22 DEG C and the relative air humidity of 85-90%, culturing for 7-13 days, and picking. By optimizing the cultivation material formula and the mycelium culture temperature, the growth cycle of the coprinus comatus is shortened, the fruiting rate of the coprinus comatus is increased, the mushroom quality is improved, the production cost is reduced, and a new way is provided for edible mushroom production.

Description

Technical Field

[0001] The invention belongs to the technical field of edible fungus production, and particularly relates to a method for cultivating Coprinus comatus by using liquor lees. Background Art

[0002] Coprinus comatus, scientifically known as Coprinus comatus, has thick flesh, white texture, and is as tender as shredded chicken. It tastes sweet and delicious, smooth and refreshing, and is deeply loved by consumers. At the same time, it has high medicinal value, such as calming the mind, lowering blood pressure, and anti-tumor. Regular consumption helps digestion and increases appetite. It can be seen that Coprinus comatus is a fungus product with high edible and medicinal value. In the 1980s, Coprinus comatus was successfully cultivated artificially in many countries. The main cultivation formulas at present are: (1) 90% cottonseed hulls, 8% corn flour, 1% sucrose, 0.5% urea, and 1.5% lime; (2) 85% cottonseed hulls, 12% bran, 0.5% urea, and 2.5% lime. In these two formulas, cottonseed hulls mainly provide slow-acting carbon sources and partial nitrogen sources, and also play a role in water retention and ventilation; wheat bran mainly provides nitrogen sources, partial carbon sources, and growth factors, and sucrose and corn flour provide quick-acting carbon sources when the mycelium begins to grow. At present, the technology of producing Coprinus comatus using the above two formulas has been mature and is cultivated throughout the country. The time from inoculation to the first wave of mushrooms is generally about 80 days, and the conversion rate is 90% to 100%. However, both of the above two formulas require the use of a large amount of cottonseed hulls and wheat bran, which directly leads to high production costs, and the cost is even higher in non-cotton-producing areas. In addition, almost all edible fungi cultivation currently uses cottonseed hulls as the main raw material (accounting for at least 60% of the culture medium). With the further development of the edible fungi industry, the contradiction between the supply and demand of cottonseed hulls will be further aggravated, and the cost will continue to increase.

[0003] CN101743850A discloses a method for producing Coprinus comatus, which comprises adding a certain amount of lime to fresh Luzhou-flavor liquor lees and mixing them evenly, adjusting the pH value to 10-12; stuffing the pile for 48 hours, turning the pile once in 24 hours, measuring the pH value, and after the pH value drops to 8-10, mixing 87%-93% of Luzhou-flavor liquor lees, 1%-6.5% of wheat bran, and 0.2%-0.5% of urea evenly to prepare a culture medium, bottling or bagging, sterilizing at 121°C for 3-4 hours, inoculating at an inoculum amount of 8%-10%, and managing according to the traditional management method for spawning and fruiting of Coprinus comatus; the method adopts the waste lees of multi-grain Luzhou-flavor liquor to replace cottonseed shells to produce Coprinus comatus, the fruiting period is 2-3 months, 4-5 flushes of mushrooms can be harvested continuously, and the conversion rate reaches 80%-90%. Although the method improves the utilization rate of distiller's grains, too much distiller's grains is not conducive to the growth of Coprinus comatus, nor is it conducive to improving the quality of mature mushrooms.

[0004] CN112602537A discloses a culture matrix of Agaricus bisporus, the raw materials of which include: 70-85 parts of decomposed mushroom husk, 25-35 parts of distiller's grains, 10-20 parts of ash, 5-10 parts of peat or common soil, 2-4 parts of lime powder, and 0.2-0.5 parts of carbendazim; the preparation method includes: selecting pollution-free mushroom husk, drying or drying, removing impurities, crushing with a pulverizer to a particle size of 2-4 mm, weighing distiller's grains, ash, peat or common soil, carbendazim and crushed mushroom husk in proportion, mixing evenly, then adding water and stirring to adjust the humidity to 36-42%, finally covering with plastic film, and conducting closed pile fermentation at room temperature for 3-5 days, and finally adjusting the pH value to 7.5-7.8 with lime powder and water, so as to obtain the culture matrix. However, the utilization rate of distiller's grains in this method is low, and the culture matrix is ​​not suitable for the cultivation of Coprinus comatus. Summary of the invention

[0005] The invention aims to provide a production method for producing Coprinus comatus by using liquor lees instead of cottonseed hulls, so as to accelerate the growth of Coprinus comatus, improve the quality of Coprinus comatus and reduce the production cost.

[0006] To achieve the above object, the present invention provides a method for cultivating Coprinus comatus with liquor lees, which comprises the following steps:

[0007] A. Preparation of cultivation material: adjusting the pH value of liquor lees to 11-12, and after stacking and stuffing, the pH value is reduced to 9-10 to obtain lees with a pH of 9-10; mixing the mushroom bran, the lees with a pH of 9-10, and the bran at a mass ratio of 60-70:10-20:10-20, and adjusting the water content to 55-65% to obtain cultivation material;

[0008] B. Mycelium culture: After the culture material obtained in step A is sterilized, it is cooled to room temperature, inoculated with Coprinus comatus strains at an inoculation rate of 3-10%, and then placed at a temperature of 25-31° C. and a relative humidity of 65-75% without light until the mycelium is fully grown;

[0009] C. Fruiting: After the mycelium is fully grown, add conventional cultivation covering materials and cultivate the mushrooms for another 8 to 10 days under the mycelium culture conditions; then irradiate with scattered light, control the temperature at 16 to 22°C, and the relative humidity of the air at 85 to 90%. After 7 to 13 days of cultivation, they can be picked.

[0010] Preferably, in the above method for cultivating Coprinus comatus with white wine lees, in step A, the mass ratio of the Pleurotus ostreatus bran, the lees with a pH of 9 to 10, and the bran is 60:20:20.

[0011] Preferably, in the above method for cultivating Coprinus comatus with liquor lees, in step B, the mycelium culture temperature is 28±0.5°C.

[0012] Among them, in the above method of cultivating Coprinus comatus with white wine lees, in step A, the white wine lees are Luzhou-flavor white wine lees.

[0013] Among them, in the method of cultivating Coprinus comatus with liquor lees, in step A, lime with a mass percentage of 4 to 5% of the liquor lees is used to adjust the pH value of the liquor lees to 11 to 12.

[0014] Among them, in the above method for cultivating Coprinus comatus with white wine lees, in step A, the conditions for pile stuffing are: pile stuffing for 48 hours and turning the pile twice.

[0015] Among them, in the above method of cultivating Coprinus comatus with white wine lees, in step B, the sterilization conditions are: high temperature and high pressure steam sterilization, the temperature is 121° C., and the sterilization is 1 to 2.5 hours.

[0016] Among them, in the above method of cultivating Coprinus comatus with white wine lees, in step B, the mycelium culture time is 25 to 32 days.

[0017] The oyster mushroom bran of the present invention is prepared with reference to CN114468125A, and specifically comprises the following steps: a. mixing Luzhou-flavor liquor lees, cottonseed hulls and bran in a mass ratio of 5-8:0-3:1:2 to obtain a lees mixture, adding auxiliary materials to the lees mixture and mixing again to obtain a mixed material, wherein the addition amount of the auxiliary materials is 0.5-1.5% of sucrose, 0.8-1.5% of gypsum powder, 0.6-1.2% of superphosphate, 0.02-0.08% of magnesium sulfate, 0.1-0.4% of potassium dihydrogen phosphate and 1-2% of lime based on the mass of the lees mixture; and b. sterilizing the mixed material at high temperature, inoculating oyster mushroom strains and culturing until the mycelium fills the bag, so as to obtain the oyster mushroom bran.

[0018] Furthermore, in the above step a, the Luzhou-flavor liquor lees, cottonseed hulls and bran are mixed in a mass ratio of 6-7:1-2:1-2.

[0019] Furthermore, in the above step a, the Luzhou-flavor liquor lees, cottonseed hulls and bran are mixed in a mass ratio of 6:2:2.

[0020] Furthermore, in the above step a, the amount of the auxiliary materials added is 1% sucrose, 1% gypsum powder, 1% superphosphate, 0.04% magnesium sulfate, 0.15% potassium dihydrogen phosphate, and 1.2% lime based on the mass of the lees mixture.

[0021] In the above step b, the sterilization temperature is 115-125°C, and the sterilization time is 15-30 minutes; the culture temperature is 25-30°C, and the culture time is 25-30 days.

[0022] Furthermore, in the above step b, the sterilization temperature is 121° C. and the sterilization time is 20 min.

[0023] In the above step b, the inoculation amount of the Pleurotus ostreatus strain is 1 to 4% of the mass of the lees mixture.

[0024] Furthermore, in the above step b, the inoculation amount of the Pleurotus ostreatus strain is 3% of the mass of the lees mixture.

[0025] Beneficial effects of the present invention:

[0026] The invention adopts distiller's grains to prepare oyster mushroom bran, and then co-cultivates Coprinus comatus with distiller's grains and bran, and accelerates the growth speed of mycelium and Coprinus comatus by optimizing the culture material formula and the mycelium culture temperature, shortens the growth cycle of Coprinus comatus, increases the fruiting rate of Coprinus comatus, and improves the quality of mature mushrooms, solves the problem that edible fungus production is overly dependent on cottonseed shells, and provides a new way for edible fungus production; the oyster mushroom bran and the culture material of the invention are both suitable for distiller's grains, and the distiller's grains are utilized twice, thereby increasing the utilization rate of the distiller's grains, protecting the environment, and reducing the production cost. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] Figure 1 This is the morphology of the planting material before adding covering material.

[0028] Figure 2 This is the morphology of the planting material after adding covering material.

[0029] Figure 3 It is a growth diagram of Coprinus comatus of the present invention.

[0030] Figure 4 This is a diagram of the cultivation of Coprinus comatus at different temperatures. DETAILED DESCRIPTION

[0031] The present invention is further described in detail below by way of examples, but the protection scope of the present invention is not limited to the scope of the examples.

[0032] In the embodiment of the present invention, the lees are lees produced in the production of Wuliang Luzhou-flavor liquor, and are sourced from a winery in Yibin City.

[0033] Example 1

[0034] 1. The formula of Coprinus comatus cultivation material is shown in Table 1.

[0035] Table 1 Cultivation material formula (dry basis content: wt%)

[0036]

[0037] Note: In Table 1, the wine lees content at pH 9 does not include the wine lees used in preparing Pleurotus ostreatus bast.

[0038] 2. Preparation of Pleurotus ostreatus bran: Mix distiller's grains, cottonseed hulls and bran in a mass ratio of 6:2:2 to obtain a distiller's grains mixture, add auxiliary materials to the distiller's grains mixture and mix again to obtain a mixed material, wherein the amount of the auxiliary materials added is 1% of sucrose, 1% of gypsum powder, 1% of superphosphate, 0.04% of magnesium sulfate, 0.15% of potassium dihydrogen phosphate and 1.2% of lime based on the mass of the distiller's grains mixture; sterilize the mixed material at high temperature, inoculate Pleurotus ostreatus strains, and culture until the mycelium fills the bag to obtain Pleurotus ostreatus bran.

[0039] 3. Preparation of pH 9 distiller's grains: Take fresh Wuliang Luzhou-flavor liquor distiller's grains (they can be taken out of the retort in the liquor factory within 5 days), determine the pH value, add lime powder and mix well after rough calculation, adjust the pH value to 11.5, pile and keep it in a pile for 48 hours, turn the pile over once every 24 hours, and the pH value will drop to 9 to obtain distiller's grains with a pH of 9.

[0040] 4. Preparation of Coprinus comatus cultivation material: According to Table 1, take Pleurotus ostreatus bran, distiller's grains with pH 9, and bran, mix them evenly, and adjust the moisture to 60% to obtain Coprinus comatus cultivation material.

[0041] 5. Bagging: The bagging quantity is 800g / bag. Press the bag appropriately to make the material loose to a suitable degree.

[0042] 6. Sterilization: Use high temperature and high pressure steam sterilization at a temperature of 121°C for 1 hour (in the laboratory, the amount of material bagged is small, so sterilization for 1 hour is sufficient; in large-scale production, sterilization is generally performed for 2.5 hours).

[0043] 7. Inoculation: After sterilization, cool to room temperature and inoculate Coprinus comatus strains at an inoculation rate of 3% on a clean bench. Each test group should process 8 bags.

[0044] 8. Mycelium culture: After inoculation, place the incubator at 25°C, relative humidity 70%, and no light for 25 days. Take a portion to measure the average growth rate and growth potential of mycelium, and continue to culture until the mycelium fills the bag. Mycelium growth is shown in Table 2.

[0045] Table 2 Mycelial growth

[0046]

[0047] 9. Fruiting: After the mycelium is fully grown, move it into the fruiting room, open the bottle mouth, add the soil material prepared according to the conventional cultivation, and cultivate the mushrooms under the mycelium culture conditions for another 8-10 days; then irradiate with scattered light and give temperature difference stimulation to make the mycelium knot and fruit. At the same time, the temperature of the mushroom room is controlled at 16℃-22℃, and the relative humidity of the air is controlled at 85%-90% by spraying. Strengthen ventilation. After 7-13 days, the mushroom body is solid and not hollow, white, not open, with a small amount of scales on the cap, and the mushroom ring is not loose, it has reached the requirements of commercial mushrooms and can be picked. The growth of the fruiting body of Coprinus comatus is shown in Table 3.

[0048] Table 3 Growth of fruiting bodies of Coprinus comatus

[0049]

[0050] It can be seen from Table 2 and Table 3 that too much distiller's grains does not help the growth of Coprinus comatus. Adding fungus bran and properly controlling the amount of distiller's grains is more suitable for the growth of Coprinus comatus. In addition, adding bran can further improve the mycelial growth effect. Considering the growth of mycelium and fruiting body, it is concluded that the growth effect of Coprinus comatus is best when the ratio of fungus bran: distiller's grains: bran = 6:2:2.

[0051] Table 4 Comparison of cultivation material components after mycelium culture

[0052] Element 8(Control) Experimental Group 1 Crude fat (g / 100g) 2.53±0.02 0.74±0.01 Crude polysaccharide (g / 100g) 1.52±0.01 2.45±0.02 Free gossypol (mg / kg) 104.52±2.35 65.35±1.35 Crude fiber mass fraction (%) 31.28±1.88 30.23±1.67 Crude protein CP (g / 100g) 12.21±0.16 14.50±0.13 Acid soluble protein ASP (g / 100g) 2.75±0.01 4.60±0.03 ASP / CP (%) 22.52±0.49 31.72±0.34 Protein solubility (%) 36.56±0.62 43.76±0.51

[0053] Table 5 Comparison of nutritional components of Coprinus comatus in different cultivation materials

[0054]

[0055]

[0056] Analyzing Tables 4 and 5, the cultivation material of the experimental group 1 is composed of distiller's grains, mushroom bran and bran, and its ingredients are richer than those of the control group 8. However, after mycelium culture, the ingredients of the cultivation material of the experimental group 1 are significantly reduced, and some ingredients are reduced to those of the control group 8. At the same time, the nutrients of the Coprinus comatus obtained in the experimental group 1 are basically higher than those of the control group 8, especially the protein content is significantly higher than that of the control group 8. It can be seen that the nutrients in the cultivation material of the experimental group 1 are more easily transferred to the Coprinus comatus as the Coprinus comatus grows, thereby improving the quality of the Coprinus comatus.

[0057] Example 2

[0058] Under the formulation of test group 1 in Example 1, other conditions remained unchanged, only the mycelium culture temperature was adjusted, and the growth of mycelium and fruiting body was observed. The results are shown in Table 6.

[0059] Table 6 Growth of mycelium and fruiting body

[0060]

[0061] The bags inoculated with Coprinus comatus were placed for cultivation at different temperatures. According to the time it took for the mushroom blocks to germinate and grow past the shoulder, the growth time at 25-31°C was about 6 days, which was relatively short. Further considering the average growth rate of mycelium, the growth potential of mycelium, and the total time for the first harvest, the mycelium grew best at 28°C and the average growth rate of mycelium was the fastest, so the effect was better at 28°C.

[0062] Comparative Example 1

[0063] Take fresh multi-grain Luzhou-flavor liquor lees (within 5 days of being taken out of the wine retort of the liquor factory), determine the pH value, and after a rough calculation, add lime powder and mix well, adjust the pH value to 11.5, pile and keep it for 48 hours, turn the pile once every 24 hours, and after the pH value drops to 9, mix 90% of Luzhou-flavor liquor lees, 4.5% of wheat bran and 0.25% of urea evenly. While mixing well, slowly add water, and the standard is to hold the culture medium with water drops between fingers but not dripping.

[0064] Put the mixed culture medium into a mushroom bottle with a volume of 800 ml, fill it to the bottle shoulder, slightly compact it with your hands, clean the bottle mouth, then seal it with 4 layers of newspaper and fine cotton thread, sterilize it at 121℃ for 3.5 hours, and inoculate it at an inoculum of 8.5%. After the inoculation is completed, place it in a culture room at 23℃~24℃ for about 40 days to make the spawn, and the bottle can be full. The culture room should be ventilated, breathable, and light-proof, and the relative humidity of the air should be lower than 70%. After the mycelium is fully grown, move it into the fruiting room, open the bottle mouth, add the covering material prepared according to the conventional cultivation, and cultivate the spawn for another 12 days under the spawning conditions. The temperature in the fruiting room is controlled at 20℃, and the relative humidity of the air is controlled at 85%~90% by spraying. Strengthen ventilation. After 10 days, the mushroom body is firm and not hollow, white, not open, with a small amount of scales on the cap, and the mushroom ring is not loose, which means that it has reached the requirements of commercial mushrooms and can be picked.

[0065] The fruiting period of this comparative example is 2.5 months, 4 waves of mushrooms can be harvested continuously, and the conversion rate can reach 85%.

[0066] Table 7 Comparison of nutritional components of Coprinus comatus in different cultivation materials

[0067] Element Comparative Example 1 Experimental Group 1 Crude fat (g / 100g) 1.73±0.02 2.74±0.01 Crude polysaccharide (g / 100g) 1.83±0.01 2.45±0.02 Crude fiber mass fraction (%) 35.28±1.88 27.23±1.67 Crude protein CP (g / 100g) 30.61±0.16 43.45±0.13 Acid soluble protein ASP (g / 100g) 8.42±0.01 21.96±0.03 ASP / CP (%) 27.50±0.49 50.54±0.34 Protein solubility (%) 41.38±0.62 43.76±0.51

[0068] As shown in Table 7, the nutritional components of the Coprinus comatus obtained in the test group 1 are substantially higher than those in the comparative example 1; thus, the cultivation material and the cultivation method of the present invention are beneficial to improving the quality of Coprinus comatus.

Claims

1. A method for cultivating Coprinus comatus with liquor lees, characterized in that: The following steps are involved: A. Preparation of cultivation material: adjusting the pH value of liquor lees to 11-12, and after stacking and stuffing, the pH value is reduced to 9-10 to obtain lees with a pH of 9-10; mixing the mushroom bran, the lees with a pH of 9-10, and the bran at a mass ratio of 60-70:10-20:10-20, and adjusting the water content to 55-65% to obtain cultivation material; B. Mycelium culture: After the culture material obtained in step A is sterilized, it is cooled to room temperature, inoculated with Coprinus comatus strains at an inoculation rate of 3-10%, and then placed at a temperature of 25-31° C. and a relative humidity of 65-75% without light until the mycelium is fully grown; C. Fruiting: After the mycelium is fully grown, add conventional cultivation covering materials and cultivate the mushrooms for another 8 to 10 days under the mycelium culture conditions; then irradiate with scattered light, control the temperature at 16 to 22°C, and the relative humidity of the air at 85 to 90%. After 7 to 13 days of cultivation, they can be picked.

2. The method for cultivating Coprinus comatus with liquor lees according to claim 1, characterized in that: In step A, the mass ratio of the oyster mushroom bran, the wine grains with a pH of 9 to 10, and the bran is 60:20:

20.

3. The method for cultivating Coprinus comatus with liquor lees according to claim 1, characterized in that: In step B, the mycelium culture temperature is 28±0.5°C.

4. The method for cultivating Coprinus comatus with liquor lees according to claim 1, characterized in that: In step A, the liquor lees are Luzhou-flavor liquor lees.

5. The method for cultivating Coprinus comatus with liquor lees according to claim 1, characterized in that: In step A, 4-5% of the mass of liquor lees by lime is used to adjust the pH value of the liquor lees to 11-12.

6. The method for cultivating Coprinus comatus with liquor lees according to claim 1, characterized in that: In step A, the pile is stuffed under the following conditions: the pile is stuffed for 48 hours and the pile is turned twice.

7. The method for cultivating Coprinus comatus with liquor lees according to claim 1, characterized in that: In step B, the sterilization conditions are: high temperature and high pressure steam sterilization, the temperature is 121° C., and the sterilization time is 1 to 2.5 hours.

8. The method for cultivating Coprinus comatus with liquor lees according to claim 1, characterized in that: In step B, the mycelium culture time is 25 to 32 days.

9. The method for cultivating Coprinus comatus with liquor lees according to any one of claims 1 to 8, characterized in that: In step A, the oyster mushroom bran is prepared by the following method: a. Luzhou-flavor liquor lees, cottonseed hulls and bran are mixed in a mass ratio of 5-8:0-3:1:2 to obtain a lees mixture, and auxiliary materials are added to the lees mixture and mixed again to obtain a mixed material, wherein the amount of the auxiliary materials added is 0.5-1.5% of sucrose, 0.8-1.5% of gypsum powder, 0.6-1.2% of superphosphate, 0.02-0.08% of magnesium sulfate, 0.1-0.4% of potassium dihydrogen phosphate and 1-2% of lime based on the mass of the lees mixture; b. After the mixed material is sterilized at high temperature, it is inoculated with oyster mushroom strains and cultured until the mycelium fills the bag to obtain the oyster mushroom bran.

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