A method for breeding edible fungi strains

Abstract

The present invention belongs to the technical field of edible fungi, and specifically relates to a method for selecting and breeding edible fungi strains, comprising the following preparation steps: (1) strain activation: inoculating edible fungi strains into a seed culture medium for cultivation; (2) mycelium culture: inoculating edible fungi seed liquid into a mycelium culture medium to obtain edible fungi mycelium; (3) preparation of fungus sticks: taking a mixed bacterial liquid and inoculating it into a solid matrix, fermenting and culturing to obtain a fermentation matrix; mixing the fermentation matrix with soybean powder, gypsum powder, and brown sugar to obtain a solid culture medium, packaging, sterilizing, and obtaining a fungus stick; (4) edible fungi culture. The method for selecting and breeding edible fungi strains provided by the present invention aims to improve the growth rate and quality of mycelium by optimizing the culture medium components and adopting a special fermentation matrix, thereby improving the yield and quality of edible fungi and reducing contamination by foreign bacteria.

Description

Technical Field

[0001] The invention belongs to the technical field of edible fungi, and in particular relates to a method for breeding edible fungi strains. Background Art

[0002] Edible fungi refer to large fungi with large fruiting bodies that are edible. They are commonly known as mushrooms. There are more than 350 known edible fungi in China, most of which belong to the subphylum Basidiomycetes. Common edible fungi include: shiitake mushrooms, straw mushrooms, button mushrooms, black fungus, white fungus, hericium, bamboo fungus, matsutake, tricholoma matsutake, red mushroom, ganoderma, cordyceps, truffles, white mushrooms and boletus.

[0003] Edible fungi are rich in protein and amino acids, and their content is several to dozens of times that of general vegetables and fruits. For example, fresh mushrooms contain 1.5-3.5% protein, which is 3 times that of Chinese cabbage, 6 times that of radish, and 17 times that of apples. The protein contained in 1 kg of dried mushrooms is equivalent to the protein content of 2 kg of lean meat, 3 kg of eggs or 12 kg of milk. Edible fungi are rich in lysine, containing 18 kinds of amino acids that make up protein, and 8 kinds of trace elements necessary for the human body. Lysine, which is less in cereal foods, is also quite rich in edible fungi. The fat content of edible fungi is very low, accounting for about 0.2% to 3.6% of the weight of dry products, and 74-83% of them are unsaturated fatty acids that are beneficial to human health. Edible fungi also contain vitamins. Edible fungi are rich in VB1 and V12, which are higher than meat. The VC content of straw mushrooms is 1.2-2.8 times that of peppers, 2-5 times that of grapefruit and orange, and 17 times that of shiitake mushrooms. The vitamin D content of shiitake mushrooms is as high as 128 international units, which is 8 times that of seaweed, 7 times that of sweet potatoes, and 21 times that of soybeans. Vitamin D can be converted into VD by ultraviolet radiation to promote the absorption of calcium. Edible fungi are not only delicious but also nutritious, and are often called healthy foods. For example, shiitake mushrooms not only contain various essential amino acids for the human body, but also have the effect of lowering blood cholesterol and treating high blood pressure. It has also been found that shiitake mushrooms, mushrooms, enoki mushrooms, and hericium contain substances that enhance the body's anti-cancer ability.

[0004] In recent years, the edible fungus industry is developing rapidly, with the total output value second only to the vegetable industry, and the annual output is increasing year by year. The cultivation mode of edible fungi has gradually transitioned from the original family-style and small workshop-style to cooperatives, automation, and factories. Most of the raw materials for the cultivation of edible fungi are industrial and agricultural by-products and waste materials, such as cottonseed hulls, corn cobs, soybean straw, wheat bran, oil bran, soybean meal, distiller's grains, etc. They have the characteristics of wide sources, low prices, and local materials. However, the growth and development of edible fungi have high requirements for the external environment and culture medium. The existing cultivation and breeding methods still have problems such as slow growth of edible fungi mycelium and easy infection by miscellaneous bacteria. Summary of the invention

[0005] In order to solve the problems existing in the prior art, the purpose of the present invention is to provide a method for selecting and breeding edible fungi. The method for selecting and breeding edible fungi provided by the present invention aims to improve the growth rate and quality of mycelium by optimizing the culture medium components and using a special fermentation matrix, thereby improving the yield and quality of wood ear mushrooms. In the present invention, by adding wolfberry peptide powder and ginkgo leaf extract to the mycelium culture medium, and using the fermentation matrix fermented by mixed bacterial liquid as the main component of the solid culture medium, the growth rate and quality of edible fungi mycelium can be effectively improved, while improving the yield and quality of edible fungi and reducing contamination by foreign bacteria.

[0006] The technical solution of the present invention is:

[0007] A method for breeding edible fungi strains comprises the following preparation steps:

[0008] (1) Activating the strains: inoculating the edible fungus strains into a seed culture medium to obtain an edible fungus seed solution;

[0009] (2) mycelium culture: inoculating the edible fungus seed liquid obtained in step (1) into a mycelium culture medium to obtain edible fungus mycelium;

[0010] (3) Preparation of bacterial sticks: inoculating the mixed bacterial liquid into a solid matrix, fermenting and culturing to obtain a fermentation matrix; uniformly mixing the fermentation matrix with soybean powder, gypsum powder, and brown sugar to obtain a solid culture medium, which is then divided into polyethylene bags and sterilized to obtain bacterial sticks;

[0011] The mixed bacterial liquid is a mixture of streptococci, bacillus subtilis and yeast liquid;

[0012] The solid culture medium is composed of the following components in parts by weight:

[0013] 80-85 parts of fermentation substrate, 6-8 parts of soybean powder, 1-3 parts of gypsum powder, 1-3 parts of brown sugar;

[0014] (4) Cultivating edible fungi: inoculating the edible fungi hyphae obtained in step (1) into the sterilized solid culture medium obtained in step (3), and fermenting and culturing the culture medium to obtain the product.

[0015] Furthermore, the method for preparing the fermentation substrate in step (3) comprises the following steps:

[0016] A mixed bacterial liquid of yeast, streptococcus and Bacillus subtilis in a weight ratio of 2-3:1:1-3 is inoculated into a solid matrix with an inoculation amount of 7-10% and a water content of 30-40%. The mixture is then aerobically fermented at a fermentation temperature of 30-35°C for 10-15 days to obtain the product.

[0017] Furthermore, the solid matrix in step (3) is composed of the following components: 30-40 parts of corn cob powder, 20-30 parts of wheat bran, 7-12 parts of lotus seeds, 6-8 parts of kudzu root powder, 5-10 parts of atractylodes powder, 3-5 parts of mulberry leaf extract, 0.3-0.5 parts of zinc sulfate, and 0.5-1 parts of magnesium sulfate.

[0018] Furthermore, the yeast in step (3) is Saccharomyces cerevisiae ATCC 9763; the streptococcus is Streptococcus thermophilus ATCC 19258; and the Bacillus subtilis is Bacillus subtilis ATCC 6633.

[0019] Furthermore, the strain activation process in step (1) is as follows: the edible fungus strain is inoculated into the seed culture medium with an inoculation amount of 2%, and the culture is carried out at a constant temperature of 6 to 8 hours at a shaking speed of 150 to 170 rpm and a temperature of 28 to 30° C. to obtain the edible fungus seed liquid.

[0020] Furthermore, the seed culture medium in step (1) is composed of the following components by weight: 1 L of 20% potato juice, 50 g of glucose, 3 g of potassium dihydrogen phosphate, 2 g of magnesium sulfate heptahydrate, and natural pH.

[0021] Furthermore, the specific process of mycelium culture in step (2) is: inoculating the edible fungus seed liquid obtained in step (1) into the mycelium culture medium, with an inoculation amount of 15-20%, a rotation speed of 80-100 rpm, and a constant temperature culture of 22-28° C. for 3-4 days, filtering, and obtaining edible fungus mycelium.

[0022] Furthermore, the mycelium culture medium of step (2) is composed of the following components by weight: 1L of 30% potato juice, 50g of glucose, 30g of soybean powder, 5g of yeast extract, 3g of potassium dihydrogen phosphate, 2g of magnesium sulfate heptahydrate, 1g of wolfberry peptide powder, 1g of ginkgo leaf extract, 0.2g of L-threonine, 8mg of vitamin B1, and natural pH.

[0023] Furthermore, the edible fungi are oyster mushrooms, shiitake mushrooms, black fungus, and enoki mushrooms.

[0024] Compared with the prior art, the edible fungus strain breeding method provided by the present invention has the following advantages:

[0025] The invention provides an improved edible fungus strain breeding method, which aims to improve the growth rate and quality of mycelium by optimizing culture medium components and adopting special fermentation matrix, thereby improving the yield and quality of fungus.

[0026] (1) The edible fungus strain selection method provided by the present invention is adopted, and wolfberry peptide powder and ginkgo leaf extract are added to the mycelium culture medium. Among them, wolfberry peptide powder is rich in various amino acids and bioactive ingredients, which can provide additional nutritional support for the mycelium, promote protein synthesis of the mycelium, and enhance its growth vitality; while ginkgo leaf extract is rich in flavonoids and antioxidant ingredients, which can improve the antioxidant capacity and stress resistance of the mycelium, and further promote the growth of mycelium. The applicant has found that when wolfberry peptide powder and ginkgo leaf extract work together with other ingredients in the culture medium, they provide additional nutritional sources and growth stimulating factors for the edible fungi, thereby better improving the growth rate and quality of the mycelium.

[0027] (2) The present invention creatively adopts a fermentation matrix fermented with a mixed bacterial liquid as the main component of the solid culture medium, and ferments the solid matrix corn cob powder, wheat bran, lotus seeds, kudzu root powder, atractylodes powder, mulberry leaf extract, etc. with a mixed bacterial liquid composed of streptococci, Bacillus subtilis, and yeast in a specific proportion, which can effectively improve the structure and nutritional components of the solid culture medium and provide rich resources for the growth of mycelium. By fermenting the solid matrix with the mixed bacterial liquid, the complex compounds in the matrix can be effectively decomposed, the availability of nutrients can be improved, and the growth of mycelium can be promoted. In addition, the beneficial bacteria in the fermentation matrix can improve the microenvironment of the culture medium and reduce the contamination of foreign bacteria, thereby improving the yield and quality of edible fungi. DETAILED DESCRIPTION

[0028] The present invention is further illustrated below through the description of specific implementation methods, but this is not a limitation of the present invention. Those skilled in the art can make various modifications or improvements based on the basic idea of ​​the present invention, but as long as they do not deviate from the basic idea of ​​the present invention, they are all within the protection scope of the present invention.

[0029] In the following examples and comparative examples, reagents not otherwise specified are conventional reagents and can be purchased from conventional reagent production and sales companies. The methods used, unless otherwise specified, are all existing technologies. Information such as some raw material manufacturers is as follows:

[0030] The Saccharomyces cerevisiae ATCC 9763, Streptococcus thermophilus ATCC 19258, and Bacillus subtilis ATCC 6633 were purchased from Qiyi Biotechnology (Shanghai) Co., Ltd.

[0031] The wolfberry peptide powder and mulberry leaf extract were purchased from Fufeng Snot Biotechnology Co., Ltd.

[0032] The ginkgo leaf extract (CAS No.: 90045-36-6) was purchased from Xi'an Tianyi Biotechnology Co., Ltd.

[0033] Example 1

[0034] A method for breeding edible fungi strains comprises the following preparation steps:

[0035] (1) Activation of fungus: Auricularia auricula strain (Xinke No. 1) was inoculated into a seed culture medium at an inoculation amount of 2%, and the culture was carried out at a constant temperature of 28° C. for 8 h on a shaker at a speed of 150 rpm to obtain auricularia auricula seed solution;

[0036] The seed culture medium is composed of the following components by weight: 1L of 20% potato juice, 50g of glucose, 3g of potassium dihydrogen phosphate, 2g of magnesium sulfate heptahydrate, natural pH;

[0037] (2) Mycelium culture: The black fungus seed liquid obtained in step (1) was inoculated into the mycelium culture medium at an inoculation amount of 15%, and then cultured at a constant temperature of 80 rpm and 22° C. for 4 days, and filtered to obtain edible fungus mycelium;

[0038] The mycelium culture medium is composed of the following components by weight: 1L of 30% potato juice, 50g of glucose, 30g of soybean powder, 5g of yeast extract, 3g of potassium dihydrogen phosphate, 2g of magnesium sulfate heptahydrate, 1g of wolfberry peptide powder, 1g of ginkgo leaf extract, 0.2g of L-threonine, 8mg of vitamin B1, natural pH;

[0039] (3) Preparation of mushroom sticks:

[0040] A. Preparation of mixed bacterial solution: transfer the yeast Saccharomyces cerevisiae ATCC 9763 stored on a slant at 4°C into MRS liquid medium (250 mL Erlenmeyer flask), and culture at 34°C and 150 r / min for 20 h to obtain the first-level seed solution of Saccharomyces cerevisiae;

[0041] The first-level seed liquid of Saccharomyces cerevisiae was inoculated into TPY liquid culture medium at an inoculation rate of 5%, and aerobic fermentation was carried out at a rotation speed of 200 r / min and a temperature of 30° C. for 24 hours to obtain a Saccharomyces cerevisiae bacterial liquid.

[0042] The preparation method of the bacterial solution of Streptococcus thermophilus ATCC 19258 and Bacillus subtilis ATCC 6633 is the same as the preparation method of the bacterial solution of Saccharomyces cerevisiae.

[0043] The prepared Saccharomyces cerevisiae bacterial solution, the thermophilic Streptococcus bacterial solution and the Bacillus subtilis bacterial solution were uniformly mixed in a weight ratio of 2:1:3 to obtain a mixed bacterial solution;

[0044] B. Preparation of fermentation matrix: 30 parts of corn cob powder, 20 parts of wheat bran, 7 parts of lotus seeds, 6 parts of kudzu root powder, 5 parts of atractylodes powder, 3 parts of mulberry leaf extract, 0.3 parts of zinc sulfate, and 0.5 parts of magnesium sulfate were mixed evenly to obtain a solid matrix, and the mixed bacterial solution in step A was inoculated into the solid matrix with an inoculation amount of 7% and a water content of 30%, and then fermented at a fermentation temperature of 30°C for 15 days to obtain the solid matrix;

[0045] C. Preparation of solid culture medium: Take 80 parts of the fermentation matrix obtained in step B, 6 parts of soybean powder, 1 part of gypsum powder, and 1 part of brown sugar, mix well to obtain a solid culture medium;

[0046] D. Preparation of bacterial sticks: The solid culture medium obtained in step C was divided into polyethylene bags (size 16 cm×33 cm, thickness 0.04-0.06 cm), and a hole was punched from top to bottom in the center of the solid culture medium with a punching rod with a diameter of 1.5-2 cm, and then sealed, and heated to 100° C. for 10 hours in a normal pressure autoclave for sterilization to obtain bacterial sticks;

[0047] (4) Cultivating edible fungi: Under a sterile environment, taking out the punched stick from the mushroom stick obtained in step (3), and then inoculating the black fungus mycelium obtained by culturing in step (1) into the holes of the sterilized mushroom stick obtained in step (3), inoculating 10 g of black fungus mycelium per 1 kg of solid culture medium, and sealing the hole;

[0048] Then, the mushroom sticks are placed at 22°C and 50% humidity in the dark and cultured until the mycelium covers the bag, and then the bag is pierced for germination, and the culture is continued until it is harvested after maturity.

[0049] Example 2

[0050] A method for breeding edible fungi strains comprises the following preparation steps:

[0051] (1) Activation of strains: Auricularia auricula strain (Xinke No. 1) was inoculated into a seed culture medium at an inoculation amount of 2%, and cultured at a constant temperature of 29° C. for 7 h on a shaker at a speed of 160 rpm to obtain auricularia auricula seed solution;

[0052] The seed culture medium is composed of the following components by weight: 1L of 20% potato juice, 50g of glucose, 3g of potassium dihydrogen phosphate, 2g of magnesium sulfate heptahydrate, natural pH;

[0053] (2) Mycelium culture: The black fungus seed liquid obtained in step (1) was inoculated into the mycelium culture medium at an inoculation amount of 17%, and then cultured at a constant temperature of 90 rpm and 25° C. for 3 days, and filtered to obtain edible fungus mycelium;

[0054] The mycelium culture medium is composed of the following components by weight: 1L of 30% potato juice, 50g of glucose, 30g of soybean powder, 5g of yeast extract, 3g of potassium dihydrogen phosphate, 2g of magnesium sulfate heptahydrate, 1g of wolfberry peptide powder, 1g of ginkgo leaf extract, 0.2g of L-threonine, 8mg of vitamin B1, natural pH;

[0055] (3) Preparation of mushroom sticks:

[0056] A. Preparation of mixed bacterial solution: transfer the yeast Saccharomyces cerevisiae ATCC 9763 stored on a slant at 4°C into MRS liquid medium (250 mL Erlenmeyer flask), and culture at 34°C and 150 r / min for 20 h to obtain the first-level seed solution of Saccharomyces cerevisiae;

[0057] The first-level seed liquid of Saccharomyces cerevisiae was inoculated into TPY liquid culture medium at an inoculation rate of 5%, and aerobic fermentation was carried out at a rotation speed of 200 r / min and a temperature of 32° C. for 24 hours to obtain a Saccharomyces cerevisiae bacterial liquid.

[0058] The preparation method of the bacterial solution of Streptococcus thermophilus ATCC 19258 and Bacillus subtilis ATCC 6633 is the same as the preparation method of the bacterial solution of Saccharomyces cerevisiae.

[0059] The prepared Saccharomyces cerevisiae bacterial solution, Streptococcus thermophilus bacterial solution and Bacillus subtilis bacterial solution were uniformly mixed in a weight ratio of 2.5:1:2 to obtain a mixed bacterial solution;

[0060] B. Preparation of fermentation matrix: 35 parts of corn cob powder, 25 parts of wheat bran, 10 parts of lotus seeds, 7 parts of kudzu root powder, 8 parts of atractylodes powder, 4 parts of mulberry leaf extract, 0.4 parts of zinc sulfate, and 0.8 parts of magnesium sulfate were mixed uniformly to obtain a solid matrix, and the mixed bacterial solution in step A was inoculated into the solid matrix with an inoculation amount of 8% and a water content of 35%, and then fermented at a fermentation temperature of 32° C. for 12 days to obtain the solid matrix;

[0061] C. Preparation of solid culture medium: Take 83 parts of the fermentation substrate obtained in step B, 7 parts of soybean powder, 2 parts of gypsum powder, and 2 parts of brown sugar, mix well to obtain a solid culture medium;

[0062] D. Preparation of bacterial sticks: The solid culture medium obtained in step C was divided into polyethylene bags (size 16 cm×33 cm, thickness 0.04-0.06 cm), and a hole was punched from top to bottom in the center of the solid culture medium with a punching rod with a diameter of 1.5-2 cm, and then sealed, and heated to 100° C. for 10 hours in a normal pressure autoclave for sterilization to obtain bacterial sticks;

[0063] (4) Cultivating edible fungi: Under a sterile environment, take out the punched stick from the mushroom stick obtained in step (3), and then inoculate the black fungus mycelium obtained by culturing in step (1) into the holes of the sterilized mushroom stick obtained in step (3), inoculating 12 g of black fungus mycelium per 1 kg of solid culture medium, and sealing the hole;

[0064] Then, the mushroom sticks were placed at 28°C and 55% humidity in the dark and cultured until the mycelium covered the bag, and then the bag was punctured for germination, and the culture was continued until it was harvested after maturity.

[0065] Example 3

[0066] A method for breeding edible fungi strains comprises the following preparation steps:

[0067] (1) Activation of fungus: Auricularia auricula strain (Xinke No. 1) was inoculated into a seed culture medium at an inoculation amount of 2%, and the culture was carried out at a constant temperature of 30° C. for 6 h on a shaker at a speed of 170 rpm to obtain auricularia auricula seed solution;

[0068] The seed culture medium is composed of the following components by weight: 1L of 20% potato juice, 50g of glucose, 3g of potassium dihydrogen phosphate, 2g of magnesium sulfate heptahydrate, natural pH;

[0069] (2) Mycelium culture: The black fungus seed liquid obtained in step (1) was inoculated into the mycelium culture medium at an inoculation amount of 20%, and then cultured at a constant temperature of 100 rpm and 28° C. for 3 days, and filtered to obtain edible fungus mycelium;

[0070] The mycelium culture medium is composed of the following components by weight: 1L of 30% potato juice, 50g of glucose, 30g of soybean powder, 5g of yeast extract, 3g of potassium dihydrogen phosphate, 2g of magnesium sulfate heptahydrate, 1g of wolfberry peptide powder, 1g of ginkgo leaf extract, 0.2g of L-threonine, 8mg of vitamin B1, natural pH;

[0071] (3) Preparation of mushroom sticks:

[0072] A. Preparation of mixed bacterial solution: transfer the yeast Saccharomyces cerevisiae ATCC 9763 stored on a slant at 4°C into MRS liquid medium (250 mL Erlenmeyer flask), and culture at 34°C and 150 r / min for 20 h to obtain the first-level seed solution of Saccharomyces cerevisiae;

[0073] The first-level seed liquid of Saccharomyces cerevisiae was inoculated into TPY liquid culture medium at an inoculation rate of 5%, and aerobic fermentation was carried out at a rotation speed of 200 r / min and a temperature of 35° C. for 24 hours to obtain a Saccharomyces cerevisiae bacterial liquid.

[0074] The preparation method of the bacterial solution of Streptococcus thermophilus ATCC 19258 and Bacillus subtilis ATCC 6633 is the same as the preparation method of the bacterial solution of Saccharomyces cerevisiae.

[0075] The prepared Saccharomyces cerevisiae bacterial solution, the thermophilic Streptococcus bacterial solution and the Bacillus subtilis bacterial solution were uniformly mixed in a weight ratio of 3:1:1 to obtain a mixed bacterial solution;

[0076] B. preparing a fermentation matrix: 40 parts of corn cob powder, 30 parts of wheat bran, 12 parts of lotus seeds, 8 parts of kudzu root powder, 10 parts of atractylodes powder, 5 parts of mulberry leaf extract, 0.5 parts of zinc sulfate, and 1 part of magnesium sulfate were mixed evenly to obtain a solid matrix, and the mixed bacterial solution in step A was inoculated into the solid matrix with an inoculation amount of 10%, and the water content was ensured to be 40%, and then fermented at a fermentation temperature of 35°C for 10 days to obtain the solid matrix;

[0077] C. Preparation of solid culture medium: Take 85 parts of the fermentation substrate obtained in step B, 8 parts of soybean powder, 3 parts of gypsum powder, and 3 parts of brown sugar, mix well to obtain a solid culture medium;

[0078] D. Preparation of bacterial sticks: The solid culture medium obtained in step C was divided into polyethylene bags (size 16 cm×33 cm, thickness 0.04-0.06 cm), and a hole was punched from top to bottom in the center of the solid culture medium with a punching rod with a diameter of 1.5-2 cm, and then sealed, and heated to 100° C. for 10 hours in a normal pressure autoclave for sterilization to obtain bacterial sticks;

[0079] (4) Cultivating edible fungi: Under a sterile environment, taking out the punched stick from the mushroom stick obtained in step (3), and then inoculating the black fungus mycelium obtained by culturing in step (1) into the holes of the sterilized mushroom stick obtained in step (3), inoculating 15 g of black fungus mycelium per 1 kg of solid culture medium, and sealing the hole;

[0080] Then, the mushroom sticks are placed at 30°C and 60% humidity in the dark and cultured until the mycelium covers the bag, and then the bag is punctured for germination, and the culture is continued until it is harvested after maturity.

[0081] Comparative Example 1

[0082] Compared with Example 2, the difference is that no ginkgo leaf extract is added to the mycelium culture medium in step (2), and the corresponding amount of wolfberry peptide powder added is increased to 2 g. Other components and preparation methods are the same as those in Example 2.

[0083] Comparative Example 2

[0084] Compared with Example 2, the difference is that in the step (3), the thermophilic Streptococcus bacterial solution is not added to the mixed bacterial solution for fermenting the solid matrix, and the amount of the added Saccharomyces cerevisiae bacterial solution is increased accordingly, that is, the mixed bacterial solution is composed of the Saccharomyces cerevisiae bacterial solution and the Bacillus subtilis bacterial solution in a weight ratio of 3.5:2. The other components and preparation method are the same as those in Example 2.

[0085] Comparative Example 3

[0086] Compared with Example 2, the difference is that in the step (3), no Bacillus subtilis solution is added to the mixed bacterial solution for fermenting the solid matrix, and the amount of the thermophilic Streptococcus solution added is increased accordingly, that is, the mixed bacterial solution is composed of the saccharomyces cerevisiae bacterial solution and the thermophilic Streptococcus bacterial solution in a weight ratio of 2.5:3. Other components and preparation methods are the same as those in Example 2.

[0087] Comparative Example 4

[0088] Compared with Example 2, the difference is that no kudzu root powder is added to the solid matrix in step (3), and the amount of lotus seeds is increased to 17 parts accordingly. Other components and preparation methods are the same as those in Example 2.

[0089] Comparative Example 5

[0090] Compared with Example 2, the difference is that no Atractylodes macrocephala powder is added to the solid matrix in step (3), and the amount of Pueraria lobata powder is increased accordingly to 15 parts. The other components and preparation method are the same as those in Example 2.

[0091] Test example

[0092] The black fungus cultivation test was carried out according to the methods of Examples 1 to 3 and Comparative Examples 1 to 5, with 20 bags in each group. The average number of days when the mycelium filled the material bags during the cultivation process of each group and the average yield of dried black fungus in a single bag after the cultivation were counted, and the test results are shown in Table 1.

[0093] The protein content, total sugar content and total flavonoids content of black fungus were tested, and the test results are shown in Table 2.

[0094] Table 1

[0095] Group Days for mycelium to fill the bag (days) Yield of fungus per bag (g) Example 1 29.6 82.3 Example 2 28.4 83.9 Example 3 28.8 81.6 Comparative Example 1 32.4 71.1 Comparative Example 2 33.8 72.4 Comparative Example 3 35.1 69.5 Comparative Example 4 34.2 72.3 Comparative Example 5 36.3 68.8

[0096] Table 2

[0097] Group Protein content (g / 100g) Total sugar content (g / 100g) Total flavonoids content (mg / 100g) Example 1 16.3 52.9 178.2 Example 2 17.2 55.3 186.3 Example 3 16.9 54.6 184.9 Comparative Example 1 15.3 49.6 143.6 Comparative Example 2 14.5 44.6 155.3 Comparative Example 3 15.7 43.8 157.8 Comparative Example 4 13.2 45.3 146.4 Comparative Example 5 12.8 43.1 148.9

[0098] As can be seen from Table 1 and Table 2, the days for the mycelium of the black fungus obtained by the methods of Examples 1 to 3 of the present invention to fill the bag are all less than 30 days, and the average dry weight of each bag of fungus is greater than 80g, which is significantly improved compared with the data in Comparative Examples 1 to 5. At the same time, the protein content, total sugar content and total flavonoid content of the black fungus obtained in Examples 1 to 3 of the present invention were detected, and the data were also higher than the data in Comparative Examples 1 to 5, indicating that the process of the present invention can effectively improve the growth rate and yield of fungus, and the obtained black fungus is of good quality and high quality.

[0099] The above embodiments are merely illustrative of the principles and effects of the present invention, and are not intended to limit the present invention. Anyone familiar with the art may modify or alter the above embodiments without departing from the spirit and scope of the present invention. Therefore, all equivalent modifications or alterations made by a person of ordinary skill in the art without departing from the spirit and technical concept disclosed by the present invention shall still be covered by the claims of the present invention.

Claims

1. A method for breeding edible fungi, characterized in that: The method comprises the following preparation steps: (1) Activation of fungus strains: inoculating edible fungus strains into a seed culture medium to obtain edible fungus seed liquid; (2) Mycelium culture: inoculating the edible fungus seed liquid obtained in step (1) into a mycelium culture medium to obtain edible fungus mycelium; (3) Preparation of bacterial sticks: inoculating a mixed bacterial solution into a solid matrix for fermentation and culturing to obtain a fermentation matrix; uniformly mixing the fermentation matrix with soybean powder, gypsum powder and brown sugar to obtain a solid culture medium, and then packaging the mixture into polyethylene bags and sterilizing the mixture to obtain bacterial sticks; the mixed bacterial solution is a mixture of yeast, streptococcus and Bacillus subtilis bacterial solutions; The solid culture medium is composed of the following components in parts by weight: 80-85 parts of fermentation matrix, 6-8 parts of soybean powder, 1-3 parts of gypsum powder, 1-3 parts of brown sugar; (4) Cultivating edible fungi: inoculating the edible fungi hyphae obtained in step (2) into the sterilized solid culture medium obtained in step (3), and fermenting and culturing to obtain the product; The mycelium culture medium in step (2) is composed of the following components by weight: 1 L of 30% potato juice, 50 g of glucose, 30 g of soybean powder, 5 g of yeast extract, 3 g of potassium dihydrogen phosphate, 2 g of magnesium sulfate heptahydrate, 1 g of wolfberry peptide powder, 1 g of ginkgo leaf extract, 0.2 g of L-threonine, 8 mg of vitamin B1, natural pH; The method for preparing the fermentation substrate in step (3) comprises the following steps: taking a mixed bacterial liquid composed of yeast, streptococcus and Bacillus subtilis in a weight ratio of 2-3:1:1-3, inoculating it into a solid substrate with an inoculation amount of 7-10%, and ensuring that the water content is 30-40%, and then aerobically fermenting it at a fermentation temperature of 30-35°C for 10-15 days to obtain the substrate; The yeast in step (3) is Saccharomyces cerevisiae ATCC 9763; the streptococcus is Streptococcus thermophilus ATCC19258; the Bacillus subtilis is Bacillus subtilis ATCC 6633; The solid matrix in step (3) is composed of the following components: 30-40 parts of corn cob powder, 20-30 parts of wheat bran, 7-12 parts of lotus seeds, 6-8 parts of kudzu root powder, 5-10 parts of atractylodes powder, 3-5 parts of mulberry leaf extract, 0.3-0.5 parts of zinc sulfate, and 0.5-1 parts of magnesium sulfate.

2. The method for breeding edible fungi according to claim 1, characterized in that: The process of activating the strain in step (1) is as follows: inoculating the edible fungus strain into the seed culture medium with an inoculation amount of 2%, and culturing at a constant temperature of 28 to 30° C. at a shaking speed of 150 to 170 rpm for 6 to 8 hours to obtain the edible fungus seed liquid.

3. The method for breeding edible fungi according to claim 1, characterized in that: The seed culture medium in step (1) is composed of the following components by weight: 1 L of 20% potato juice, 50 g of glucose, 3 g of potassium dihydrogen phosphate, 2 g of magnesium sulfate heptahydrate, and natural pH.

4. The method for breeding edible fungi according to claim 1, characterized in that: The specific process of mycelium cultivation in step (2) is as follows: the edible fungus seed liquid obtained in step (1) is inoculated into the mycelium culture medium, the inoculation amount is 15-20%, the rotation speed is 80-100 rpm, the temperature is 22-28°C and the temperature is constant cultured for 3-4 days, and filtered to obtain edible fungus mycelium.

5. The method for breeding edible fungi according to claim 1, characterized in that: The edible fungus is one of oyster mushroom, shiitake mushroom, black fungus and golden needle mushroom.