Oyster mushroom culture medium as well as preparation method and application thereof

Abstract

The invention provides an oyster mushroom culture medium which comprises the following raw materials in percentage by weight: 40-50% of cottonseed hull, 10-15% of corncob, 8-15% of sawdust, 6-10% of purple perilla composite powder, 5-8% of tea seed cake pretreatment powder, 3-5% of mint composite powder, 5-8% of wheat bran, 1-2% of gypsum and 0.5-1% of calcium superphosphate, the water content of the culture medium is 65-70%, and the pH value is 6.5-7.5. The invention also provides a preparation method of the oyster mushroom culture medium, which comprises the following steps: mixing the materials according to the formula proportion, and uniformly stirring; adding clear water to adjust the water content to 65-70%, stirring, and standing for 12 hours to enable the raw materials to fully absorb water; the filling amount of each bag is 1.2 kg, sterilizing for 2-3 hours by adopting 121 DEG C high-pressure steam, and cooling to 25 DEG C or below for later use. By adding the purple perilla, the sasangua cake and the mint, the insect prevention performance of the culture medium is remarkably improved, the infectious microbe contamination rate is controlled to be 3% or below, the pest invasion rate is remarkably reduced, and the biological conversion rate and the oyster mushroom quality are remarkably superior to those of a traditional culture medium.

Description

Technical Field

[0001] This invention belongs to the field of edible fungi cultivation technology, specifically relating to a mushroom culture medium, its preparation method, and its application. Background Technology

[0002] Oyster mushrooms, a widely cultivated edible fungus in my country, are characterized by their short growth cycle and strong adaptability. However, traditional culture media have several technical shortcomings: First, contamination by miscellaneous microorganisms is a significant problem, as they are susceptible to invasion by molds, bacteria, and other microorganisms during cultivation, leading to reduced yields or even crop failure. Second, the nutritional composition is limited, with existing culture media focusing primarily on carbon and nitrogen supplementation and lacking synergistic effects from functional components, resulting in a need to improve the amino acid balance and active substance content of oyster mushrooms. Third, pests are frequent, as large-scale cultivation of oyster mushrooms is susceptible to pests such as mushroom gnats, mushroom flies, and fleas. Traditional control methods rely on chemical pesticides, posing a risk of pesticide residues and threatening food safety. Fourth, the bioconversion rate is limited: the bioconversion rate of conventional formulas is typically 80%-100%, with limited room for improvement.

[0003] In existing technologies, perilla-based raw materials have been used in oyster mushroom culture media. Their core function is to enhance the nutritional value of oyster mushrooms by utilizing the lysine content of perilla straw. However, perilla is only used as a single nutritional supplement, without addressing its synergistic effects with other components, and the problems of contamination by miscellaneous bacteria and pests remain unresolved. Tea seed cake, as an agricultural and forestry waste, has tea saponin as its core component, which possesses natural antibacterial activity and can disrupt the permeability of microbial cell membranes. However, existing technologies only use it for crop pest and disease control or as a single ingredient addition, without combining it with perilla in oyster mushroom culture media, and no synergistic effect between the two in antibacterial and nutritional complementarity has been discovered. While peppermint has been reported for food preservation, antibacterial properties, and plant-derived insect repellent, such as peppermint oil inhibiting pathogens in fruits and vegetables and repelling stored pests, it has not been combined with perilla and tea seed cake in oyster mushroom culture media, nor has the comprehensive value of the three in inhibiting miscellaneous bacteria, optimizing flavor, and synergistic insect repellency been revealed.

[0004] Furthermore, traditional culture media often contain chemical agents as antibacterial agents and insecticides, posing a risk of residue. The application of multi-component synergistic "antibacterial inhibition + insect control" using natural ingredients has not yet been reported. Meanwhile, current oyster mushroom cultivation methods do not focus on enhancing flavor-active components, resulting in a lack of high-quality oyster mushroom products that combine nutritional value, flavor, and safety in the market. Therefore, developing an oyster mushroom culture medium that combines broad-spectrum antibacterial and anti-pollution properties, green insect control, balanced nutrition, and a unique flavor has become a pressing technical challenge in this field. Summary of the Invention

[0005] The purpose of this invention is to overcome the shortcomings of the prior art. In order to achieve the above objective, the technical solution adopted by this invention is as follows.

[0006] A mushroom culture medium comprises the following raw materials by weight percentage: cottonseed hulls 40-50%, corn cobs 10-15%, sawdust 8-15%, perilla compound powder 6-10%, tea seed cake pretreated powder 5-8%, peppermint compound powder 3-5%, wheat bran 5-8%, gypsum 1-2%, superphosphate 0.5-1%, with a water content of 65-70% and a pH value of 6.5-7.5.

[0007] Preferably, the raw materials include the following weight percentages: 45% cottonseed hulls, 15% corn cobs, 10% sawdust, 8% perilla compound powder, 8% tea seed cake pretreated powder, 5% peppermint compound powder, 7% wheat bran, 1% gypsum, and 1% superphosphate. The culture medium has a water content of 65-70% and a pH value of 6.5-7.5.

[0008] Preferably, the sawdust is fruitwood sawdust, which is crushed to a particle size of 0.3-0.8 cm and then pre-wetted; the perilla compound powder is prepared by mixing perilla straw and perilla leaves at a mass ratio of 3:1 and fermenting in an alkaline solution; the tea seed cake pretreatment powder is prepared by soaking tea seed cake in hot water and compounding it with yeast extract; the peppermint compound powder is prepared by crushing the whole peppermint plant, drying it at low temperature, and then mixing it with an encapsulating agent.

[0009] Preferably, the pre-wetting treatment of the wood chips is as follows: add the crushed wood chips to clean water, stir until the moisture content is 60-65%, let stand for 8-12 hours, and stir once every 4 hours during this period.

[0010] Preferably, the preparation process of perilla compound powder is as follows: perilla straw and perilla leaves are mixed and crushed to a particle size of 0.3-0.5 cm, an alkaline solution is added to adjust the moisture content to 75%, and the mixture is composted at 55-70℃ for 2-5 days, turning the pile once a day. After drying, the finished product is obtained. The alkaline solution is lime water, wood ash water, sodium carbonate solution or sodium bicarbonate solution, wherein the lime water concentration is 1.2 wt%, the wood ash water is prepared at 10-20 g wood ash / 1 L water, the sodium carbonate solution concentration is 5-10 g / L, and the sodium bicarbonate solution concentration is 5-10 g / L.

[0011] Preferably, the preparation process of the pretreated tea seed cake powder is as follows: the tea seed cake is crushed to a particle size of 0.2-0.4cm, soaked in hot water at 80℃ for 2 hours, filtered and dried, and then mixed evenly with 0.5wt% yeast extract.

[0012] Preferably, the preparation process of peppermint compound powder is as follows: the whole peppermint plant is crushed to a particle size of 0.1-0.3 cm, dried at a low temperature of 40-50℃ for 6-16 h, and then mixed with an encapsulating agent to obtain the finished product; the encapsulating agent is β-cyclodextrin, gum arabic or maltodextrin, or a compound of gum arabic and maltodextrin, with a compounding ratio of 1:1, and the amount of encapsulating agent added is 0.3-1 wt% of the dry weight of peppermint.

[0013] A method for preparing a mushroom culture medium includes the following steps: (1) Mix the ingredients according to the formula ratio and stir evenly; (2) Add water to adjust the moisture content to 65-70%, stir and let stand for 12 hours to allow the raw materials to fully absorb water; (3) Pack the mushroom bags, each bag containing 1.2 kg, sterilize with 121℃ high-pressure steam for 2-3 hours, and cool to below 25℃ for later use.

[0014] An application of a mushroom culture medium: In the large-scale cultivation of mushrooms, the above-mentioned culture medium can reduce the contamination rate of miscellaneous fungi in mushrooms to ≤3%, the pest infestation rate to ≤4%, the repellency rate against mushroom gnats and flies to ≥79%, the biological conversion rate of the first flush of mushrooms to ≥100%, and increase the lysine content, menthol content, and flavonoid content of mushrooms.

[0015] The perilla component of this invention provides functional ingredients such as rosmarinic acid and luteolin, which have antioxidant and anti-inflammatory effects and can promote mycelial growth. The tea seed cake component provides functional ingredients such as tea saponins and tea polyphenols, which have natural antibacterial and insecticidal effects and can reduce the contamination rate. The peppermint component provides functional ingredients such as menthol and menthone, which have insect-repellent and aroma-enhancing effects and can improve the flavor and quality of oyster mushrooms.

[0016] The beneficial effects of this invention are as follows: By using the synergistic effect of perilla, tea seed cake, and mint to inhibit miscellaneous bacteria, no chemical antibacterial agents are needed, and the contamination rate of miscellaneous bacteria is controlled below 3%, which is significantly better than existing technologies.

[0017] By using the volatile oils of peppermint, tea seed cake, and perilla to synergistically control pests, the entire cultivation cycle of oyster mushrooms is covered by pests such as mushroom gnats, mushroom flies, and fleas. The pest infestation rate is controlled below 4%, and the repellency rate against adult mushroom gnats and flies is ≥79%, avoiding chemical pesticide residues, meeting food safety standards, and reducing yield reduction caused by pests.

[0018] Significantly improves nutritional and flavor quality: Oyster mushrooms have higher levels of lysine, flavonoid antioxidants, and menthol compared to those grown on traditional culture media, resulting in improved sensory scores.

[0019] Increased yield: Dense and uniform mycelial growth improves the uniformity of fruiting and significantly increases the bioconversion rate of the first flush of mushrooms.

[0020] Resource utilization of agricultural and forestry waste: Perilla stalks, tea seed cake, and mint stalks are all agricultural waste resources. This invention realizes their high-value synergistic utilization. Detailed Implementation

[0021] Example 1 1. A formula for a mushroom cultivation medium: cottonseed hulls 40%, corn cobs 15%, sawdust 15%, perilla compound powder 6%, tea seed cake pretreated powder 8%, peppermint compound powder 5%, wheat bran 8%, gypsum 2%, superphosphate 1%. All percentages are dry weight.

[0022] In this embodiment, the perilla compound powder, tea seed cake pretreated powder, and peppermint compound powder are prepared using basic processes. Perilla compound powder: Perilla straw and perilla leaves are mixed at a mass ratio of 3:1, crushed to a particle size of 0.3-0.5cm, and 1.2wt% lime water is added to adjust the moisture content to 75%. The mixture is then composted at 55℃ for 5 days, with the pile turned over once a day. After drying, the finished product is obtained.

[0023] Tea seed cake pretreatment powder: Tea seed cake is crushed to a particle size of 0.2-0.4cm, soaked in 80℃ hot water for 2 hours, filtered and dried, and then mixed evenly with 0.5wt% yeast extract.

[0024] Peppermint compound powder: The whole peppermint plant is crushed to a particle size of 0.1-0.3cm, dried at 40℃ for 16h, and then mixed with β-cyclodextrin to obtain the finished product. The amount of β-cyclodextrin added is 0.3wt% of the dry weight of peppermint.

[0025] 2. A method for preparing oyster mushroom culture medium Weigh out cottonseed hulls, corn cobs, perilla compound powder, tea seed cake pretreatment powder, peppermint compound powder, wheat bran, gypsum, and superphosphate according to the above proportions, and put them into a double helix mixer. Stir at 15 r / min for 15 minutes to ensure that the materials are mixed evenly.

[0026] Slowly add water to the mixture while stirring until the moisture content reaches 65-70%. After stopping the addition of water, continue stirring for 5 minutes. Transfer the material to a sealed container and let it stand for 12 hours to allow the raw materials to fully absorb water and expand.

[0027] After the material has been left to stand, it is packed into polypropylene bags measuring 17cm×33cm, with each bag containing 1.2kg. After packing, the bags are sealed with a sealing machine and placed in a high-pressure steam sterilizer. The temperature is set at 121℃ and the pressure at 0.1MPa. The bags are sterilized for 2-3 hours. After sterilization, the bags are allowed to cool naturally to below 25℃ to obtain the finished oyster mushroom culture medium.

[0028] 3. Application effect detection The oyster mushroom spawn was inoculated into the culture medium of this example and cultivated in an environment of 22-25℃ and 85-90% relative humidity. The following indicators were tested: contamination rate of miscellaneous bacteria, pest infestation rate, repellency rate against mushroom gnats and flies, lysine content in dried mushrooms, bioconversion rate of the first flush, and menthol content in oyster mushrooms. The test results are shown in Table 1.

[0029] Example 2 1. A formula for a mushroom cultivation medium: cottonseed hulls 45%, corn cobs 15%, sawdust 10%, perilla compound powder 8%, tea seed cake pretreated powder 8%, peppermint compound powder 5%, wheat bran 7%, gypsum 1%, superphosphate 1%. All percentages are dry weight.

[0030] In this embodiment, the perilla compound powder, tea seed cake pretreated powder, and peppermint compound powder are prepared using basic processes. Perilla compound powder: Perilla straw and perilla leaves are mixed at a mass ratio of 3:1, crushed to a particle size of 0.3-0.5cm, and 10g / L of wood ash water is added to adjust the moisture content to 75%. The mixture is then composted at 65℃ for 5 days, with the pile turned over once a day. After drying, the finished product is obtained.

[0031] Tea seed cake pretreatment powder: Tea seed cake is crushed to a particle size of 0.2-0.4cm, soaked in 80℃ hot water for 2 hours, filtered and dried, and then mixed evenly with 0.5wt% yeast extract.

[0032] Peppermint compound powder: The whole peppermint plant is crushed to a particle size of 0.1-0.3cm, dried at 40℃ for 16h, and then mixed with β-cyclodextrin to obtain the finished product. The amount of β-cyclodextrin added is 0.3wt% of the dry weight of peppermint.

[0033] 2. A method for preparing oyster mushroom culture medium Weigh out cottonseed hulls, corn cobs, perilla compound powder, tea seed cake pretreatment powder, peppermint compound powder, wheat bran, gypsum, and superphosphate according to the above proportions, and put them into a double helix mixer. Stir at 15 r / min for 15 minutes to ensure that the materials are mixed evenly.

[0034] Slowly add water to the mixture while stirring until the moisture content reaches 65-70%. After stopping the addition of water, continue stirring for 5 minutes. Transfer the material to a sealed container and let it stand for 12 hours to allow the raw materials to fully absorb water and expand.

[0035] After the material has been left to stand, it is packed into polypropylene bags measuring 17cm×33cm, with each bag containing 1.2kg. After packing, the bags are sealed with a sealing machine and placed in a high-pressure steam sterilizer. The temperature is set at 121℃ and the pressure at 0.1MPa. The bags are sterilized for 2-3 hours. After sterilization, the bags are allowed to cool naturally to below 25℃ to obtain the finished oyster mushroom culture medium.

[0036] 3. Application effect detection The oyster mushroom spawn was inoculated into the culture medium of this example and cultivated in an environment of 22-25℃ and 85-90% relative humidity. The following indicators were tested: contamination rate of miscellaneous bacteria, pest infestation rate, repellency rate against mushroom gnats and flies, lysine content in dried mushrooms, bioconversion rate of the first flush, and menthol content in oyster mushrooms. The test results are shown in Table 1.

[0037] Example 3 1. A formula for a mushroom cultivation medium: cottonseed hulls 48%, corn cobs 13%, sawdust 13%, perilla compound powder 8%, tea seed cake pretreated powder 7%, peppermint compound powder 3%, wheat bran 6%, gypsum 1.5%, and superphosphate 0.5%. All percentages are dry weight.

[0038] In this embodiment, the perilla compound powder, tea seed cake pretreated powder, and peppermint compound powder are prepared using basic processes. Perilla compound powder: Perilla straw and perilla leaves are mixed at a mass ratio of 3:1, crushed to a particle size of 0.3-0.5cm, and 8g / L sodium carbonate solution is added to adjust the moisture content to 75%. The mixture is then composted at 70℃ for 2 days, with the pile turned over once a day. After drying, the finished product is obtained.

[0039] Tea seed cake pretreatment powder: Tea seed cake is crushed to a particle size of 0.2-0.4cm, soaked in 80℃ hot water for 2 hours, filtered and dried, and then mixed evenly with 0.5wt% yeast extract.

[0040] Peppermint compound powder: The whole peppermint plant is crushed to a particle size of 0.1-0.3cm, dried at 40℃ for 16h, and then mixed with maltodextrin to obtain the finished product. The amount of maltodextrin added is 1wt% of the dry weight of peppermint.

[0041] 2. A method for preparing oyster mushroom culture medium Weigh out cottonseed hulls, corn cobs, perilla compound powder, tea seed cake pretreatment powder, peppermint compound powder, wheat bran, gypsum, and superphosphate according to the above proportions, and put them into a double helix mixer. Stir at 15 r / min for 15 minutes to ensure that the materials are mixed evenly. Slowly add water to the mixture while stirring until the moisture content reaches 65-70%. After stopping the addition of water, continue stirring for 5 minutes. Transfer the material to a sealed container and let it stand for 12 hours to allow the raw materials to fully absorb water and expand.

[0042] After the material has been left to stand, it is packed into polypropylene bags measuring 17cm×33cm, with each bag containing 1.2kg. After packing, the bags are sealed with a sealing machine and placed in a high-pressure steam sterilizer. The temperature is set at 121℃ and the pressure at 0.1MPa. The bags are sterilized for 2-3 hours. After sterilization, the bags are allowed to cool naturally to below 25℃ to obtain the finished oyster mushroom culture medium.

[0043] 3. Application effect detection The oyster mushroom spawn was inoculated into the culture medium of this example and cultivated in an environment of 22-25℃ and 85-90% relative humidity. The following indicators were tested: contamination rate of miscellaneous bacteria, pest infestation rate, repellency rate against mushroom gnats and flies, lysine content in dried mushrooms, bioconversion rate of the first flush, and menthol content in oyster mushrooms. The test results are shown in Table 1.

[0044] Example 4 1. A formula for a mushroom cultivation medium: cottonseed hulls 50%, corn cobs 10%, sawdust 10%, perilla compound powder 10%, tea seed cake pretreated powder 6%, peppermint compound powder 5%, wheat bran 7%, gypsum 1%, superphosphate 1%. All percentages are dry weight.

[0045] In this embodiment, the perilla compound powder, tea seed cake pretreated powder, and peppermint compound powder are prepared using basic processes. Perilla compound powder: Perilla straw and perilla leaves are mixed at a mass ratio of 3:1, crushed to a particle size of 0.3-0.5cm, and 10g / L of wood ash water is added to adjust the moisture content to 75%. The mixture is then composted at 65℃ for 5 days, with the pile turned over once a day. After drying, the finished product is obtained.

[0046] Tea seed cake pretreatment powder: Tea seed cake is crushed to a particle size of 0.2-0.4cm, soaked in 80℃ hot water for 2 hours, filtered and dried, and then mixed evenly with 0.5wt% yeast extract.

[0047] Peppermint compound powder: The whole peppermint plant is crushed to a particle size of 0.1-0.3cm, dried at 40℃ for 16h, and then mixed with β-cyclodextrin to obtain the finished product. The amount of β-cyclodextrin added is 0.3wt% of the dry weight of peppermint.

[0048] 2. A method for preparing oyster mushroom culture medium Weigh out cottonseed hulls, corn cobs, perilla compound powder, tea seed cake pretreatment powder, peppermint compound powder, wheat bran, gypsum, and superphosphate according to the above proportions, and put them into a double helix mixer. Stir at 15 r / min for 15 minutes to ensure that the materials are mixed evenly. Slowly add water to the mixture while stirring, until the moisture content reaches 65-70%. After stopping the addition of water, continue stirring for 5 minutes. Transfer the material to a sealed container and let it stand for 12 hours to allow the raw materials to fully absorb water and expand. After the material has been left to stand, it is packed into polypropylene bags measuring 17cm×33cm, with each bag containing 1.2kg. After packing, the bags are sealed with a sealing machine and placed in a high-pressure steam sterilizer. The temperature is set at 121℃ and the pressure at 0.1MPa. The bags are sterilized for 2-3 hours. After sterilization, the bags are allowed to cool naturally to below 25℃ to obtain the finished oyster mushroom culture medium.

[0049] 3. Application effect detection The oyster mushroom spawn was inoculated into the culture medium of this example and cultivated in an environment of 22-25℃ and 85-90% relative humidity. The following indicators were tested: contamination rate of miscellaneous bacteria, pest infestation rate, repellency rate against mushroom gnats and flies, lysine content in dried mushrooms, bioconversion rate of the first flush, and menthol content in oyster mushrooms. The test results are shown in Table 1.

[0050] Example 5 1. A formula for a mushroom cultivation medium: cottonseed hulls 50%, corn cobs 15%, sawdust 8%, perilla compound powder 10%, tea seed cake pretreated powder 5%, peppermint compound powder 4%, wheat bran 5%, gypsum 2%, superphosphate 1%. All percentages are dry weight.

[0051] In this embodiment, the perilla compound powder, tea seed cake pretreated powder, and peppermint compound powder are prepared using basic processes. Perilla compound powder: Perilla straw and perilla leaves are mixed at a mass ratio of 3:1, crushed to a particle size of 0.3-0.5cm, and 8g / L sodium carbonate solution is added to adjust the moisture content to 75%. The mixture is then composted at 70℃ for 2 days, with the pile turned over once a day. After drying, the finished product is obtained.

[0052] Tea seed cake pretreatment powder: Tea seed cake is crushed to a particle size of 0.2-0.4cm, soaked in 80℃ hot water for 2 hours, filtered and dried, and then mixed evenly with 0.5wt% yeast extract.

[0053] Peppermint compound powder: The whole peppermint plant is crushed to a particle size of 0.1-0.3cm, dried at 40℃ for 16h, and then mixed with maltodextrin to obtain the finished product. The amount of maltodextrin added is 1wt% of the dry weight of peppermint.

[0054] 2. A method for preparing oyster mushroom culture medium Weigh out cottonseed hulls, corn cobs, perilla compound powder, tea seed cake pretreatment powder, peppermint compound powder, wheat bran, gypsum, and superphosphate according to the above proportions, and put them into a double helix mixer. Stir at 15 r / min for 15 minutes to ensure that the materials are mixed evenly.

[0055] Slowly add water to the mixture while stirring until the moisture content reaches 65-70%. After stopping the addition of water, continue stirring for 5 minutes. Transfer the material to a sealed container and let it stand for 12 hours to allow the raw materials to fully absorb water and expand.

[0056] After the material has been left to stand, it is packed into polypropylene bags measuring 17cm×33cm, with each bag containing 1.2kg. After packing, the bags are sealed with a sealing machine and placed in a high-pressure steam sterilizer. The temperature is set at 121℃ and the pressure at 0.1MPa. The bags are sterilized for 2-3 hours. After sterilization, the bags are allowed to cool naturally to below 25℃ to obtain the finished oyster mushroom culture medium.

[0057] 3. Application effect detection The oyster mushroom spawn was inoculated into the culture medium of this example and cultivated in an environment of 22-25℃ and 85-90% relative humidity. The following indicators were tested: contamination rate of miscellaneous bacteria, pest infestation rate, repellency rate against mushroom gnats and flies, lysine content in dried mushrooms, bioconversion rate of the first flush, and menthol content in oyster mushrooms. The test results are shown in Table 1.

[0058] Comparative Example 1 Traditional culture medium, formula without functional excipients: 60% cottonseed hulls, 15% corn cob, 15% sawdust, 8% wheat bran, 1% gypsum, and 1% superphosphate.

[0059] The preparation method of the culture medium and the detection of its application effect are the same as in Example 2.

[0060] Comparative Example 2 The culture medium formula containing only perilla compound powder is as follows: cottonseed hulls 55%, corn cob 15%, sawdust 10%, perilla compound powder 12%, wheat bran 6%, gypsum 1%, and superphosphate 1%.

[0061] The preparation methods and application effect testing of the perilla compound powder and culture medium are the same as in Example 2.

[0062] Comparative Example 3 Culture medium formula containing only pretreated tea seed cake powder: cottonseed hulls 55%, corn cob 15%, sawdust 10%, pretreated tea seed cake powder 12%, wheat bran 6%, gypsum 1%, superphosphate 1%.

[0063] The preparation methods and application effect testing of pretreated tea seed cake powder and culture medium are the same as in Example 2.

[0064] Comparative Example 4 The culture medium formula containing only peppermint compound powder is as follows: cottonseed hulls 55%, corn cob 15%, sawdust 10%, peppermint compound powder 12%, wheat bran 6%, gypsum 1%, and superphosphate 1%.

[0065] The preparation methods and application effect testing of the peppermint compound powder and culture medium are the same as in Example 2.

[0066] Application effect testing The oyster mushrooms were inoculated into the culture media of the examples and comparative examples. The contamination rate of miscellaneous bacteria, the pest infestation rate, the repellency rate of mushroom gnats and flies, the lysine content of dried mushrooms, the bioconversion rate of the first flush, and the menthol content in oyster mushrooms are shown in Table 1.

[0067] As can be seen from the comparison of the examples and comparative examples, the present invention, by adding perilla compound powder, tea seed cake pretreatment powder, and peppermint compound powder, significantly improves the insect-resistant properties of the culture medium, eliminates the need for chemical antibacterial agents, controls the contamination rate of miscellaneous bacteria to below 3%, significantly reduces the pest infestation rate, and demonstrates significantly better biological conversion rate and oyster mushroom quality than traditional culture media and culture media with single functional components. The culture medium formulation of Example 2 shows the best overall performance.

[0068] Table 1. Detection of the application effect of oyster mushroom culture medium.

Claims

1. A Pleurotus cultivation medium, characterized by, The culture medium comprises the following raw materials by weight percentage: cottonseed hulls 40-50%, corn cob 10-15%, sawdust 8-15%, perilla compound powder 6-10%, tea dust pretreatment powder 5-8%, mint compound powder 3-5%, wheat bran 5-8%, gypsum 1-2%, and superphosphate 0.5-1%, wherein the culture medium has a water content of 65-70% and a pH value of 6.5-7.

5.

2. The oyster mushroom culture medium according to claim 1, characterized in that, The culture medium comprises the following raw materials by weight percentage: cottonseed hulls 45%, corn cob 15%, sawdust 10%, perilla compound powder 8%, tea dust pretreatment powder 8%, mint compound powder 5%, wheat bran 7%, gypsum 1%, and superphosphate 1%, wherein the culture medium has a water content of 65-70% and a pH value of 6.5-7.

5.

3. The oyster mushroom culture medium according to claim 2, characterized in that, The sawdust is fruit tree sawdust, which is crushed to a particle size of 0.3-0.8 cm and then subjected to pre-wetting treatment; the perilla compound powder is prepared by mixing perilla straw and perilla leaves at a mass ratio of 3:1 and then fermenting the mixture with an alkaline solution; the tea dust pretreatment powder is prepared by soaking tea dust in hot water and then compounding the soaked tea dust with yeast extract; and the mint compound powder is prepared by crushing the whole mint plant, drying the crushed mint plant at a low temperature, and then embedding the dried mint plant with an embedding agent.

4. The oyster mushroom culture medium according to claim 3, characterized in that, The pre-wetting treatment of the sawdust comprises adding the crushed sawdust into clean water, stirring until the water content is 60-65%, and then standing for 8-12 hours, during which the mixture is stirred every 4 hours.

5. The oyster mushroom culture medium according to claim 3, characterized in that, The preparation process of the perilla compound powder comprises the following steps: mixing perilla straw and perilla leaves, crushing the mixture to a particle size of 0.3-0.5 cm, adding an alkaline solution to adjust the water content to 75%, and then stacking and fermenting the mixture at 55-70℃ for 2-5 days while turning the mixture over once a day, and finally drying the mixture to obtain the finished product; the alkaline solution is lime water, wood ash water, a sodium carbonate solution, or a sodium bicarbonate solution, wherein the concentration of the lime water is 1.2wt%, the wood ash water is prepared by mixing 10-20g of wood ash with 1L of water, the concentration of the sodium carbonate solution is 5-10g / L, and the concentration of the sodium bicarbonate solution is 5-10g / L.

6. The oyster mushroom culture medium according to claim 3, characterized in that, The preparation process of the tea dust pretreatment powder comprises the following steps: crushing tea dust to a particle size of 0.2-0.4 cm, soaking the crushed tea dust in hot water at 80℃ for 2 hours, filtering and drying the soaked tea dust, and then mixing the filtered and dried tea dust with 0.5wt% of yeast extract.

7. The oyster mushroom culture medium according to claim 3, characterized in that, The preparation process of the mint compound powder comprises the following steps: crushing the whole mint plant to a particle size of 0.1-0.3 cm, drying the crushed mint plant at a low temperature of 40-50℃ for 6-16 hours, and then embedding the dried mint plant with an embedding agent to obtain the finished product; the embedding agent is β-cyclodextrin, gum arabic, or malt dextrin, or a compound of gum arabic and malt dextrin, and the compound ratio of gum arabic and malt dextrin is 1:1; and the addition amount of the embedding agent is 0.3-1wt% of the dry weight of the mint.

8. The method for preparing a culture medium for Pleurotus ostreatus according to any one of claims 1-7, characterized in that, The method comprises the following steps: (1) mixing the materials according to the formula proportion and stirring uniformly; (2) adding clean water to adjust the water content to 65-70%, and then standing for 12 hours after stirring to allow the raw materials to fully absorb water; (3) filling the fungus bags, with a filling amount of 1.2kg per bag, sterilizing the fungus bags by high-pressure steam at 121℃ for 2-3 hours, and then cooling the fungus bags to below 25℃ for standby.

9. The use of the culture medium for Pleurotus ostreatus according to any one of claims 1-7.

Images