Palmate rose fungus strain ZJGWG001 with high zinc and iron content, fruity mushroom and cultivation method thereof

Abstract

The present application discloses a palmate rose fungus strain ZJGWG001 with high zinc and iron content, a fruity mushroom and a cultivation method thereof, and relates to the palmate rose fungus cultivation technology field, with a deposit number of CGMCC NO. 41297; classification name: net-covered red pleated umbrella Rhodotuspalmatus The iron content of this strain is 32.1 mg / kg and the zinc content is 32.9 mg / kg. The iron and zinc content of this strain is relatively high, much higher than that of the existing palmate rose fungus (preservation number CGMCC No. 21941). At the same time, the calcium content of strain ZJGWG001 is 13.5 mg / kg, which is also relatively high, indicating that the distribution of various nutrients in this strain is more even.

Description

Technical Field

[0001] The present application relates to the technical field of palmate Rosy Fungus cultivation, in particular to a palmate Rosy Fungus strain ZJGWG001 with high zinc and iron content, a fruity mushroom and a cultivation method thereof. Background Art

[0002] Palmate rose ears Rhodotuspalmatus ) belongs to Fungi, Basidiomycota, Agaricomycetes, Agaricales, Physalacriaceae, and Rhododendron Rhodotus Because its cap is pink to orange-red, often with reticular patterns, and emits a strong fruity aroma during the growth period, it is also known as the net-capped red parasol and fruity mushroom.

[0003] In the early stage of the primordium of the palmate rose fungus, it is white to light yellow, and it will secrete a golden to honey-yellow liquid, which is sticky. The secretion gradually turns orange-red as the primordium develops. In the early stage of the fruiting body growth, the cap is orange-red to pink, hat-shaped, curled inward, and has mesh patterns of varying depths on the surface; in the later stage, it unfolds into an umbrella shape as it grows. Different fruity aromas are emitted during the mycelium growth period and the mushroom fruiting period, and the fruiting body has a unique flavor when eaten or brewed into tea.

[0004] Palmate rose fungus is rich in nutrients such as protein, minerals, vitamins and polysaccharides. It has high anti-hepatitis C virus activity, antifungal and cytotoxic activity and the effect of regulating immunity.

[0005] At present, there are few palmate rose ear variety resources at home and abroad. For example, CN 202110542296.X discloses a palmate rose ear with a preservation number of CGMCC No. 21941. The calcium content of the fruity mushroom cultivated by the palmate rose ear is as high as 43.7~44.1 mg / kg, and the biological conversion rate is as high as 70%. However, the iron content is only 1.29~1.30 mg / kg, and the zinc content is only 0.4~0.53 mg / kg. The iron and zinc content is too low to provide comprehensive nutrients for the human body. At the same time, the strain takes a long time from opening the bottle to the first harvest, which is 9~11d, increasing the mushroom management time and production costs. At the same time, the biological conversion rate of the strain is as high as 70%, which is achieved through 3 harvests. Multiple harvests are not suitable for factory production requirements. At the same time, the first batch of the strain fruiting body has the best yield and quality. The third batch is basically unable to harvest a large number of qualified fruiting bodies, but the loss of manpower and material resources in multiple harvests is inevitable, resulting in increased harvesting costs.

[0006] The information disclosed in the background technology section is only intended to enhance the understanding of the overall background of the invention and should not be regarded as an admission or any form of suggestion that the information constitutes the prior art already known to a person skilled in the art. Summary of the invention

[0007] In response to the above technical problems, the present application provides a palmate rose fungus strain ZJGWG001 with high zinc and iron content, a fruit mushroom and a cultivation method thereof. The iron and zinc content in the strain is higher than that of existing strains, while the crude fat content is lower than that of existing strains, which is beneficial to improving the nutritional composition of the strain and achieving nutritional balance.

[0008] The present application provides a high zinc and iron content palmate rose fungus strain ZJGWG001, with a deposit number of CGMCC NO.41297; classification name: Rhodotus palmatus .

[0009] Another aspect of the present application provides a fruity mushroom cultivated from the above-mentioned palmately shaped Rosa rugosa strain ZJGWG001 with high zinc and iron content.

[0010] Preferably, the iron content in the fruiting body of Pleurotus ostreatus is 32.1 mg / kg; the zinc content is 32.9 mg / kg.

[0011] Another aspect of the present application also provides a method for cultivating the above-mentioned fruit mushroom, comprising the following steps:

[0012] The mushroom block obtained after the palmate Rose Fungus strain ZJGWG001 mother strain is expanded and cultured, and the fermentation liquid obtained after primary seed culture and secondary fermentation culture is inoculated into the cultivation material, and the fruiting body of the fruit-flavored mushroom is obtained through mycelium culture, bud induction, mushroom fruiting management and harvesting.

[0013] Preferably, the mycelium culture is as follows: the culture material inoculated with the fermentation liquid is cultured in a dark and ventilated culture room at 20-25° C. for 12-16 days, and when the mycelium grows to more than 60% of the volume of the culture container, it is moved out of the culture room.

[0014] Preferably, the budding is promoted by culturing the culture material after mycelium culture at a temperature of 20-25°C, an environmental humidity of 80-85%, a carbon dioxide concentration of 1000-1100ppm, and a light intensity of 400-600lx. The cultivation material inoculated with the fermentation liquid is promoted to bud under the conditions of 2-3 days, which can effectively shorten the budding time.

[0015] Preferably, the mushroom fruiting management is as follows: open the cultivation material container after bud induction, and culture under scattered light conditions in an environment with a temperature of 20-22°C, a humidity of 90-95%, and a carbon dioxide concentration of 500-800ppm until harvest.

[0016] Preferably, the first batch of mushrooms is harvested 6 to 9 days after fruiting management, when the fruiting bodies are 70% ripe and the cap expansion reaches 50%; after harvesting the first batch of mushrooms, humidification is stopped and the second batch of mushrooms is harvested after waiting for 12 to 15 days.

[0017] Preferably, the inoculation amount of the secondary fermentation liquid in the cultivation material is 15-25 mL; the water content of the cultivation material is 55-60%; the cultivation material is composed of 40-46 parts by weight of sawdust, 22-27 parts by weight of wheat bran, 20-25 parts by weight of cottonseed hulls, 8-10 parts by weight of corn cobs, 1 part by weight of lime, and 1 part by weight of sucrose; or the cultivation material is composed of 50-60 parts by weight of sawdust, 18-25 parts by weight of wheat bran, 16-20 parts by weight of cottonseed hulls, 8-10 parts by weight of soybean powder, 1 part by weight of lime, and 1 part by weight of sucrose.

[0018] Preferably, the conditions for expanding the culture of the mother strain are as follows: the mother strain of the palmate Rosa odorata strain ZJGWG001 is inoculated on a PDA solid plate culture medium and cultured in the dark at 25° C. for 10 days to obtain a bacterial block.

[0019] Preferably, the primary seed culture comprises the following steps: inoculating a 5 mm bacterial block into a primary seed culture solution, culturing at 25° C. and 160 rpm in a shaking incubator for 7 to 10 days to obtain a primary liquid strain of Pleurotus ostreatus.

[0020] Preferably, the first-level seed culture solution is prepared as follows: 200 portions of potatoes are sliced ​​and boiled for 20 minutes, and the filtrate is filtered through 4 layers of gauze to obtain the filtrate;

[0021] Add 20 parts of glucose, 2 parts of corn flour, 3 parts of potassium dihydrogen phosphate, 2 parts of magnesium sulfate, 3 parts of yeast powder, 1 part of peptone and 0.01 part of VB1 to the filtrate, sterilize at 121°C and 0.15 MPa for 30 min to obtain a primary seed culture solution.

[0022] Preferably, the secondary fermentation culture comprises the following steps: inoculating the primary liquid strain of Pleurotus ostreatus into the secondary fermentation liquid under the conditions of 25° C. and 0.05 MPa, and culturing with aeration for 6 to 8 days to obtain the secondary fermentation liquid strain of Pleurotus ostreatus.

[0023] Preferably, the secondary fermentation broth preparation method is:

[0024] Weigh 300 parts of soybean meal, 300 parts of corn flour, 2000 parts of glucose, 120 parts of potassium dihydrogen phosphate, 100 parts of magnesium sulfate, 150 parts of yeast powder, and 11 parts of VB, add them into a fermentation tank, and sterilize at 121°C and 0.15MPa for 40 minutes to obtain a secondary fermentation liquid;

[0025] Alternatively, weigh 650 parts of soybeans, add water and crush to less than 100 mesh, then collect the filtrate; crush the filter residue again, combine the filtrates from each time, add the filtrate into a fermentation tank, then add 2000 parts of glucose, 120 parts of potassium dihydrogen phosphate, 100 parts of magnesium sulfate, 150 parts of yeast powder, and 11 parts of VB1, sterilize at 121°C and 0.15MPa for 40 minutes to obtain the secondary fermentation liquid.

[0026] The beneficial effects of this application include:

[0027] 1) The high zinc and iron content palmate rose fungus strain ZJGWG001 provided in the present application has an iron content of 32.1 mg / kg and a zinc content of 32.9 mg / kg. The iron and zinc contents of the strain are both relatively high, which are higher than those of the existing palmate rose fungus (preservation number CGMCC No. 21941). At the same time, the calcium content of the strain ZJGWG001 is 13.5 mg / kg, which is also relatively high, indicating that the distribution of various nutrients of the strain is more even.

[0028] 2) The cultivation method of the palmate rose fungus strain ZJGWG001 with high zinc and iron content provided in the present application can effectively improve the growth rate and yield of the strain. The first batch takes only 6 to 8 days from bag opening to harvesting, and the growth rate of the first batch of bacteria is higher than that of existing bacteria. The biological efficiency can reach 73% after only two harvests, which is conducive to improving the overall yield. The mycelium of this strain can germinate after 1 day of inoculation in the culture medium and can be harvested after 27 days.

[0029] 3) The factory cultivation method of the palmate rose fungus strain ZJGWG001 with high zinc and iron content provided in the present application, which carries out mycelium culture and bud induction stages on the cultivation material inoculated with fermentation liquid, can effectively shorten the cultivation cycle, and only harvest two crops of mushrooms while maintaining a high biological efficiency. By reducing the number of harvests, the cost and loss increased by multiple harvests can be reduced, and it is suitable for industrial cultivation.

[0030] Deposit information: Palmate Rosea strain ZJGWG001 is deposited in the General Microbiology Center of China Microbiological Culture Collection Administration, address: No. 3, Yard No. 1, Beichen West Road, Chaoyang District, Beijing; Postal Code: 100101; Deposit date is May 10, 2024, and the deposit number is CGMCC NO. 41297. Classification name: Red Pleated Parasol Rhodotus palmatus . BRIEF DESCRIPTION OF THE DRAWINGS

[0031] Figure 1 This is a photo of the collection site of strain ZJGWG001 in Example 1 of the present application;

[0032] Figure 2 This is a photo of the mushroom production of strain ZJGWG001 in Example 2 of the present application;

[0033] Figure 3 This is a photo of a culture dish for the antagonism experiment between strain ZJGWG001 and a control strain in Experimental Example 1 of this application; DETAILED DESCRIPTION

[0034] The present invention is further described in detail below in conjunction with the accompanying drawings and embodiments, but the present invention is not limited in any way. Any changes or improvements made based on the teachings of the present invention fall within the protection scope of the present invention.

[0035] Example

[0036] Unless otherwise specified, the materials and instruments used in the following examples were obtained from commercial channels; the detection methods used were all existing methods unless otherwise specified; and the culture media used were all existing formulas unless otherwise specified.

[0037] The PDA solid plate medium used in the following examples: 200 g potato, 20 g glucose, 20 g agar, 1 g potassium dihydrogen phosphate, 0.5 g magnesium sulfate, 10-20 mg VB1, dilute to 1000 mL with water, and sterilize at 121° C., 0.15 MPa for 30 min to obtain.

[0038] Example 1 Obtaining the palmately shaped Rosa chinensis strain ZJGWG001

[0039] The wild palmate rose ear fruiting bodies ( Figure 1 ) to isolate the strains and domesticate and cultivate them.

[0040] The collected wild palmate rose ear fruiting bodies were placed in a ventilated place to dry slightly, and then the tissues were separated in a clean bench. The separated tissues were transferred to the inclined test tubes of PDA culture medium, and dark cultured at 25℃ for 14 days. The test tubes with better growth of the strains were selected, and liquid strains were prepared for cultivation and fruiting experiments; the palmate rose ear bodies with better fruiting traits were separated and cultivated again. After repeated multiple times, the strain ZJGWG001 with dense mycelium, fast growth, short cultivation cycle (mycelium can germinate after 1 day of inoculation and can be harvested after 27 days), high yield (the fresh weight of two crops of mushrooms can reach 255g, and the biological conversion rate is 73%), rich nutrition, and good cap shape and color was obtained, and was named: "Zhongjun Fruity Mushroom No. 1".

[0041] Example 2: Factory cultivation method of "Zhongjun Fruity Mushroom No. 1"

[0042] 1. Liquid strain preparation

[0043] 1. Expanding the mother stock culture

[0044] The mother culture of "Zhongjun Guowei Mushroom No. 1" was inoculated onto a PDA solid plate culture medium, and cultured in the dark at 25°C for 10 days before expansion culture to obtain the mother culture expansion culture medium.

[0045] 2. Preparation of primary seed culture medium

[0046] Weigh 200 parts of potatoes, slice them and boil them for 20 minutes, filter them through 4 layers of gauze, and collect the filtrate from a conical flask; add 20 parts of glucose, 2 parts of corn flour, 3 parts of potassium dihydrogen phosphate, 2 parts of magnesium sulfate, 3 parts of yeast powder, 1 part of peptone, and 0.01 part of VB1 to the filtrate, and sterilize them at 121°C and 0.15 MPa for 30 minutes to obtain the primary seed culture medium.

[0047] After cooling, use a 5 mm puncher to punch holes in the aforementioned mother culture expansion medium, inoculate the obtained bacterial blocks into the primary seed culture solution, place it at 25° C., 160 rpm shaker, and culture for 10 days to obtain the primary liquid culture of Pleurotus ostreatus.

[0048] 3. Preparation of secondary fermentation broth

[0049] Weigh 300 parts of soybean meal, 300 parts of corn flour, 2000 parts of glucose, 120 parts of potassium dihydrogen phosphate, 100 parts of magnesium sulfate, 150 parts of yeast powder, and 11 parts of VB1, add them into a 100L fermentation tank, and sterilize at 121°C and 0.15MPa for 40 minutes to obtain the secondary fermentation liquid.

[0050] The primary liquid strain was inoculated into a fermentation tank loaded with secondary fermentation liquid, and cultured under aeration conditions of 25° C. and 0.05 MPa for 8 days to obtain the secondary fermentation liquid strain of Pleurotus eryngii.

[0051] 2. Factory Cultivation

[0052] 1. Cultivated seeds preparation

[0053] The cultivation material is mixed evenly, the moisture content of the cultivation material is 55%, the pH is natural, and it is put into a cultivation bag, each bag is filled with 300g (based on dry material), and sterilized at 121℃ and 0.15MPa for 2h; the specification of the cultivation bag is 18×33×0.005cm; the cultivation material composition is as follows: the cultivation material is 50 parts by weight of sawdust, 18 parts by weight of wheat bran, 16 parts by weight of cottonseed hulls, 8 parts by weight of soybean powder, 1 part by weight of lime, and 1 part by weight of sucrose;

[0054] 2. Cooling and inoculation

[0055] The sterilized cultivation bag is moved into the cooling room, and after the cultivation bag is cooled to room temperature, it is moved into the inoculation room, and the secondary fermentation liquid is inoculated onto the material surface, with an inoculation volume of 15 mL per bottle;

[0056] 3. Mycelium culture

[0057] Move the inoculated cultivation bag into the culture room and culture it in the dark at 25℃ with proper ventilation for 16 days. When the mycelium grows to 60%, move it out of the culture room.

[0058] 4. Induce budding

[0059] Under the conditions of temperature 20℃, humidity 80%, carbon dioxide concentration 1100ppm, and light intensity 400lx, buds will appear after 2~3 days of bud induction;

[0060] 5. Mushroom production management

[0061] Open the bag and culture at 20°C, 95% humidity, 600ppm carbon dioxide concentration, and scattered light conditions;

[0062] 6. Harvest

[0063] After 7-9 days, most of the fruiting bodies have grown to 70% maturity, and the cap expansion has reached 50% and can be harvested. Figure 2 ) The first batch of mushrooms. After the first batch of mushrooms are harvested, stop humidification, remove the remaining mushroom roots, mushroom feet and dead mushrooms in time, and scratch the fungi.

[0064] Harvest again after 9-11 days, and manage the same process as the first crop. The two crops produce 210g of fresh mushrooms, with a biological efficiency of 70%.

[0065] Using this cultivation method, the biological efficiency of "Zhongjun Fruity Mushroom No. 1" is 70%. The biological efficiency of this strain can reach that of existing strains after two harvests of fruiting bodies, indicating that this strain has better biological efficiency and better growth. The first crop can be harvested after 7-9 days of growth after opening the bag. The growth rate of the bacteria at this stage is faster than that of the CGMCC No. 21941 strain, which is 9-11 days.

[0066] Example 3: Factory cultivation of "Zhongjun Fruity Mushroom No. 1"

[0067] 1. Liquid strain preparation

[0068] 1. Expanding the mother stock culture

[0069] The mother strain of "Zhongjun Guowei Mushroom No. 1" was inoculated onto PDA solid plate culture medium and cultured in the dark at 25°C for 10 days to expand the culture.

[0070] 2. Preparation of primary seed culture medium

[0071] Weigh 200 parts of potatoes, slice them and boil them for 20 minutes, filter them through 4 layers of gauze, and collect the filtrate from a conical flask; add 20 parts of glucose, 2 parts of corn flour, 3 parts of potassium dihydrogen phosphate, 2 parts of magnesium sulfate, 3 parts of yeast powder, 1 part of peptone, and 0.01 part of VB1 to the filtrate, and sterilize them at 121°C and 0.15MPa for 30 minutes to obtain the primary seed culture medium.

[0072] After cooling, use a 5 mm puncher to punch holes in the mother culture expansion medium, inoculate the obtained bacterial blocks into the primary seed liquid culture medium, place it at 25° C., 160 rpm shaker, and culture for 7 to 10 days to obtain the primary liquid culture of Pleurotus ostreatus.

[0073] 3. Preparation of secondary fermentation broth

[0074] Weigh 650 parts of soybeans, add water and crush with a pulper (100 mesh), collect the filtrate. Crush the residue again, collect and combine the filtrates, and pour the filtrates into a 100L fermentation tank. Weigh 2000 parts of glucose, 120 parts of potassium dihydrogen phosphate, 100 parts of magnesium sulfate, 150 parts of yeast powder, and 11 parts of VB into the fermentation tank, sterilize at 121°C and 0.15MPa for 40 minutes to obtain the secondary fermentation liquid.

[0075] The first-level liquid strain was inoculated into a fermentation tank loaded with a second-level fermentation liquid, and cultured under aeration conditions of 25°C and 0.05Mpa for 6 to 8 days to obtain a second-level fermentation liquid strain.

[0076] 2. Factory Cultivation

[0077] 1. Cultivated seeds preparation

[0078] The cultivation materials are mixed, the water content is controlled to be 60%, the pH is natural, and the materials are put into cultivation bags, each bag is filled with 350g (in terms of dry material), and sterilized at 121°C and 0.15MPa for 2h; the specification of the cultivation bag is 18×33×0.005cm; the cultivation materials are composed of 55 parts by weight of sawdust, 20 parts by weight of wheat bran, 17 parts by weight of cottonseed hulls, 9 parts by weight of soybean powder, 1 part by weight of lime, and 1 part by weight of sucrose;

[0079] 2. Cooling and inoculation

[0080] The sterilized cultivation bag is moved into the cooling room, and after the cultivation bag is cooled to room temperature, it is moved into the inoculation room, and the secondary fermentation liquid is inoculated onto the material surface, with an inoculation volume of 20 mL per bottle;

[0081] 3. Mycelium culture

[0082] Move the inoculated cultivation bag into the culture room and culture it in the dark at 22℃ with proper ventilation for 20 days. When the mycelium fills the cultivation bag, move it out of the culture room.

[0083] 4. Induce budding

[0084] Buds were induced to form under the conditions of temperature 23℃, humidity 85%, carbon dioxide concentration 1000ppm and light intensity 500lx.

[0085] 5. Mushroom production management

[0086] When the stem grows to 5 cm, open the bag and culture at 21°C, 95% humidity, 700 ppm carbon dioxide concentration, and scattered light conditions;

[0087] 6. Harvest

[0088] After 7-9 days, most of the fruiting bodies have grown to 70% maturity, and the cap expansion has reached 50%, and the first batch of mushrooms can be harvested. After the first batch of mushrooms are harvested, stop humidification, remove the remaining mushroom roots, mushroom feet and dead mushrooms in time, and scratch the mushrooms.

[0089] Harvest again after 11~13 days, and the management process is the same as the first crop. The two crops produce 255g of fresh mushrooms, with a biological efficiency of 73%. Using this cultivation method, the biological efficiency of "Zhongjun Fruity Mushroom No. 1" is 73%. The first harvest can be harvested after 7~9 days of growth after opening the bag. The growth rate of the bacteria in this stage is faster than the 9~11 days of CGMCC No. 21941 strain.

[0090] Example 4: Factory cultivation of "Zhongjun Fruity Mushroom No. 1"

[0091] 1. Liquid strain preparation

[0092] 1. Expanding the mother stock culture

[0093] The mother strain of "Zhongjun Guowei Mushroom No. 1" was inoculated onto PDA solid plate culture medium and cultured in the dark at 25°C for 10 days to expand the culture.

[0094] 2. Preparation of primary seed culture medium

[0095] Weigh 200 parts of potatoes, slice them and boil them for 20 minutes, filter them through 4 layers of gauze, and collect the filtrate from a conical flask; add 20 parts of glucose, 2 parts of corn flour, 3 parts of potassium dihydrogen phosphate, 2 parts of magnesium sulfate, 3 parts of yeast powder, 1 part of peptone, and 0.01 part of VB1 to the filtrate, and sterilize them at 121°C and 0.15MPa for 30 minutes to obtain the primary seed culture medium.

[0096] After cooling, use a 5 mm puncher to punch holes in the mother culture expansion medium, inoculate the obtained bacterial blocks into the primary seed culture solution, place it at 25° C., 160 rpm shaker, and culture for 7 to 10 days to obtain the primary liquid strain of Pleurotus ostreatus.

[0097] 3. Preparation of secondary fermentation broth

[0098] Weigh 650 parts of soybeans, add water and crush with a pulper (100 mesh), collect the filtrate. Crush the residue again, collect and combine the filtrates, and pour the filtrates into a 100L fermentation tank. Weigh 2000 parts of glucose, 120 parts of potassium dihydrogen phosphate, 100 parts of magnesium sulfate, 150 parts of yeast powder, and 11 parts of VB into the fermentation tank, sterilize at 121°C and 0.15MPa for 40 minutes to obtain the secondary fermentation liquid.

[0099] The primary liquid strain was inoculated into the culture medium of the fermentation tank loaded with the secondary fermentation liquid, and cultured with ventilation at 25° C. and 0.05 MPa for 7 days to obtain the secondary fermentation liquid strain of Pleurotus eryngii.

[0100] 2. Factory Cultivation

[0101] 1. Cultivated seeds preparation

[0102] The cultivation material was mixed, the water content was controlled to be 55%, the pH was natural, and it was put into a 1100mL cultivation bottle, each bottle was filled with 250g (in terms of dry material), and sterilized at 121°C and 0.15MPa for 2h; the specification of the cultivation bag was 18×33×0.005cm; the cultivation material was composed of 40 parts by weight of sawdust, 22 parts by weight of wheat bran, 20 parts by weight of cottonseed hulls, 8 parts by weight of corn cobs, 1 part by weight of lime, and 1 part by weight of sucrose;

[0103] 2. Cooling and inoculation

[0104] The sterilized cultivation bottle is moved into the cooling room, and after the cultivation bag is cooled to room temperature, it is moved into the inoculation room, and the secondary fermentation liquid is inoculated to the material surface, with an inoculation volume of 21 mL per bottle;

[0105] 3. Mycelium culture

[0106] Move the inoculated cultivation bag into the culture room and culture it in the dark at 24°C with proper ventilation for 22 days. When the mycelium fills the cultivation bag, move it out of the culture room.

[0107] 4. Induce budding

[0108] Buds were induced to form under the conditions of temperature 25℃, humidity 85%, carbon dioxide concentration 1000ppm and light intensity 600lx.

[0109] 5. Mushroom production management

[0110] When the stem grows to the mouth of the bottle, open the lid and culture at 22°C, 90% humidity, 600ppm carbon dioxide concentration, and scattered light conditions;

[0111] 6. Harvest

[0112] After 6-8 days, most of the fruiting bodies grow to 70% maturity, and the cap expansion reaches 50%, then the first batch of mushrooms can be harvested. After the first batch of mushrooms are harvested, stop humidification, remove the remaining mushroom roots, mushroom feet and dead mushrooms in time, and scratch the mushrooms. After 10-12 days, you can harvest again, and the management process is the same as the first batch of mushrooms. The two batches produce 170g of fresh mushrooms, with a biological efficiency of 68%.

[0113] Using this cultivation method, the biological efficiency of "Zhongjun Fruity Mushroom No. 1" is 68%. The first harvest can be harvested after 6-8 days of growth after opening the bag. The growth rate of the bacteria in this stage is faster than the 9-11 days of CGMCC No. 21941 strain.

[0114] Test Example 1 Antagonistic experiment between CGMCC No. 21941 and “Zhongjun Guowei Mushroom No. 1” strain

[0115] The mother culture block of the "Zhongjun Fruity Mushroom No. 1" strain obtained in Example 2 and the original culture block of the reference strain (deposit number CGMCC No. 21941, for detailed culture information, see CN202110542296.X) were inoculated into 90 mm PDA solid culture medium (the same as in Example 2) using a hole puncher. The inoculation spacing between the two culture blocks was 1-2 cm. The culture was dark cultured at 25 ° C for 10 days and taken out as the antagonism test result.

[0116] The results are as follows Figure 3 As shown, at the junction of the confronting culture colonies, the antagonistic line of the two strains is obvious, and the colony morphology of the two strains is completely different, indicating that "Zhongjun Fruity Mushroom No. 1" and the control strain are not the same variety, and the classification number name of the strain is not disclosed in CN202110542296.X.

[0117] Example 5 Determination of nutritional components of the fruiting body of the strain "Zhongjun Guowei Mushroom No. 1"

[0118] Take the original seed obtained in Example 2 and cultivate it according to the cultivation method disclosed in Examples 4 to 6 in CN202110542296.X until the fruiting body is obtained.

[0119] According to the national standard operation requirements shown in the table below, the fruiting bodies of the strain "Zhongjun Fruity Mushroom No. 1" were tested, and the test results are shown in the following table:

[0120]

[0121] As can be seen from the above table, the strain has high iron and zinc content, and the calcium content is also high, which can better achieve the balance of iron, zinc and calcium content, and the iron and zinc content is much higher than that of CGMCC No. 21941 strain. At the same time, the crude fat content of the strain is also lower than that of CGMCC No. 21941 strain, indicating that the strain provided by the present application has a more balanced nutritional content relative to the existing palmate rose ear strain, especially high iron and zinc content and lower crude fat content, which is conducive to improving the nutritional composition of the existing palmate rose ear strain.

[0122] Example 6

[0123] The difference from Example 2 is that: in the preparation of the primary seed culture solution, the primary liquid strain of Pleurotus eryngii is obtained by culturing for 7 days. In the preparation of the secondary fermentation liquid, the secondary fermentation liquid strain of Pleurotus eryngii is obtained by aeration culture for 6 days;

[0124] The culture medium has a water content of 60%; the culture medium ingredients include: 60 parts by weight of sawdust, 25 parts by weight of wheat bran, 20 parts by weight of cottonseed hulls, 10 parts by weight of soybean powder, 1 part by weight of lime, and 1 part by weight of sucrose; the inoculation amount of each bottle of fermentation liquid in the culture medium is 25 mL;

[0125] The mycelium culture conditions were dark culture at 20°C with adequate ventilation for 13 days.

[0126] The carbon dioxide concentration during mushroom production management is 800ppm.

[0127] Example 7

[0128] The difference from Example 3 is: Mushroom management: when the stem grows to 3 cm, open the bag and culture at a temperature of 21° C., a humidity of 95%, a carbon dioxide concentration of 500 ppm, and scattered light conditions.

[0129] Example 8

[0130] The difference from Example 4 is that the cultivation material is composed of 46 parts by weight of sawdust, 27 parts by weight of wheat bran, 25 parts by weight of cottonseed hulls, 10 parts by weight of corn cobs, 1 part by weight of lime and 1 part by weight of sucrose.

[0131] Although the present invention has been described in detail with reference to the aforementioned embodiments, it is still possible for those skilled in the art to modify the technical solutions described in the aforementioned embodiments, or to make equivalent substitutions for some of the technical features therein. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A palmate rose fungus strain ZJGWG001 with high zinc and iron content, characterized in that: Collection number: CGMCC NO.41297; Classification name: Red pleated umbrella ( Rhodotus palmatus ).

2. A fruity mushroom, characterized in that: The method is obtained by cultivating the palmate rose fungus strain ZJGWG001 with high zinc and iron content as claimed in claim 1.

3. The fruity mushroom according to claim 2, characterized in that: The iron content in the fruiting body of Pleurotus ostreatus is 32.1 mg / kg; the zinc content is 32.9 mg / kg.

4. A method for cultivating fruit-flavored mushrooms, characterized in that: The following steps are involved: The mushroom block obtained after the expanded culture of the palmate Rose Fungus strain ZJGWG001 mother strain is subjected to primary seed culture, and the fermentation liquid obtained after secondary fermentation culture is inoculated into the cultivation material, and the fruiting body of the fruit-flavored mushroom as claimed in claim 2 or 3 is obtained through mycelium culture, bud induction, mushroom fruiting management and harvesting.

5. The method according to claim 4, characterized in that The mycelium culture is as follows: the culture material inoculated with the fermentation liquid is cultured in the dark with ventilation in a culture room at 20-25°C for 12-16 days, and the mycelium is removed from the culture room when it grows to more than 60% of the volume of the culture container.

6. The method according to claim 4, characterized in that The method of inducing budding is as follows: the cultivation material after mycelium culture is cultured at a temperature of 20-25°C, an environmental humidity of 80-85%, a carbon dioxide concentration of 1000-1100ppm, and a light intensity of 400-600lx to induce budding.

7. The method according to claim 4, characterized in that The mushroom management is as follows: open the cultivation material container after bud induction, and culture it under scattered light conditions in an environment with a temperature of 20~22℃, a humidity of 90~95%, and a carbon dioxide concentration of 500~800ppm until harvest.

8. The method according to claim 4, characterized in that The first batch of mushrooms is harvested 6 to 9 days after fruiting, when the fruiting bodies are 70% ripe and the cap expansion reaches 50%. After harvesting the first batch of mushrooms, stop humidification and wait 12 to 15 days before harvesting the second batch of mushrooms.

9. The method according to claim 4, characterized in that The inoculation amount of the secondary fermentation liquid in the cultivation medium is 15~25mL; The moisture content of the cultivation material is 55-60%; The cultivation material is composed of 40-46 weight parts of sawdust, 22-27 weight parts of wheat bran, 20-25 weight parts of cottonseed hulls, 8-10 weight parts of corn cobs, 1 weight part of lime and 1 weight part of sucrose; or the cultivation material is composed of 50-60 weight parts of sawdust, 18-25 weight parts of wheat bran, 16-20 weight parts of cottonseed hulls, 8-10 weight parts of soybean powder, 1 weight part of lime and 1 weight part of sucrose.

10. The method according to claim 4, characterized in that Primary seed culture The method comprises the following steps: inoculating a 5 mm bacterial block into a first-grade seed culture solution, culturing at 25° C. and 160 rpm in a shaking table for 7 to 10 days to obtain a first-grade liquid bacterial strain of Pleurotus eryngii; The preparation method of the primary seed culture medium is as follows: 200 portions of potatoes are sliced ​​and boiled for 20 minutes, and the filtrate is filtered through 4 layers of gauze; Add 20 parts of glucose, 2 parts of corn flour, 3 parts of potassium dihydrogen phosphate, 2 parts of magnesium sulfate, 3 parts of yeast powder, 1 part of peptone, and 0.01 part of VB1 to the filtrate, and sterilize at 121°C and 0.15 MPa for 30 min to obtain a primary seed culture solution; The secondary fermentation culture comprises the following steps: inoculating the primary liquid strain of Pleurotus ostreatus into the secondary fermentation liquid under the conditions of 25°C and 0.05Mpa, and aerating and culturing for 6-8 days to obtain the secondary fermentation liquid strain of Pleurotus ostreatus; Secondary fermentation broth preparation method: Weigh 300 parts of soybean meal, 300 parts of corn flour, 2000 parts of glucose, 120 parts of potassium dihydrogen phosphate, 100 parts of magnesium sulfate, 150 parts of yeast powder, and 11 parts of VB, add them into a fermentation tank, and sterilize at 121°C and 0.15MPa for 40 minutes to obtain a secondary fermentation liquid; Alternatively, weigh 650 parts of soybeans, add water and crush to less than 100 mesh, then collect the filtrate; crush the filter residue again, combine the filtrates from each time, add the filtrate into a fermentation tank, then add 2000 parts of glucose, 120 parts of potassium dihydrogen phosphate, 100 parts of magnesium sulfate, 150 parts of yeast powder, and 11 parts of VB1, sterilize at 121°C and 0.15MPa for 40 minutes to obtain the secondary fermentation liquid.

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