Pseudomonas paracasei strain as well as cultivation method and application thereof

Abstract

The invention provides a thin-skin cheese bacterium strain, which is a thin-skin cheese bacterium V11, and the preservation number of the thin-skin cheese bacterium strain is GDMCC (China General Microbiological Culture Collection Center) NO.65077. The invention further provides a preparation method of the thin-skin cheese bacterium strain. The invention also provides a cultivation method of the thin-skin keromycetes, which comprises the steps of culture material pretreatment, bagging and sterilization, inoculation and fungus cultivation, after-ripening culture, bud pressing and fruiting, fruiting management and the like, so as to obtain sporocarp of the thin-skin keromycetes, then harvest and post-harvest management are carried out, and then secondary fruiting is carried out. The thin-skin cheese bacterium strain can produce two times of mushrooms, the yield of sporocarp is 196.80 + / -5.21 g / bag, the biological efficiency is 35.14 + / -0.93%, the total flavonoid content of sporocarp is 708 mg / 100 g, the crude protein content is 16.30 g / 100 g, the dietary fiber content is 18.82 g / 100 g, the calcium content is 554 mg / kg, the degradation rate of the strain to matrix lignin is 33.93%, the degradation rate of cellulose is 37.72%, and the degradation rate of hemicellulose is 28.96%.

Description

Technical Field

[0001] The invention belongs to the technical field of microorganisms, and in particular relates to a thin-skinned cheese fungus strain and a cultivation method and application thereof. Background Art

[0002] Large fungal germplasm resources are the basis for breeding high-yield and high-quality edible fungi varieties, providing rich materials for the study of edible fungi genetics and evolutionary biology, and are an important part of the construction of the national germplasm resource bank. Fully developing and utilizing large fungal resources to obtain excellent germplasm is particularly important in today's increasingly urgent "resource war". However, many large fungal hyphae usually have slow growth, are not suitable for preservation, have unstable growth cycles, have immature breeding techniques, and are difficult to domesticate. These have seriously restricted the richness of germplasm resources and slowed down subsequent research. In a sense, the preservation and domestication and cultivation of new strains of large fungi are basic and preliminary work with certain strategic significance. Tyromyces chioneus belongs to the phylum Basidiomycetes, class Agaricomycetes, order Polyporaceae, family Polyporaceae, genus Tyromyces. This species is widely distributed in temperate and cold temperate broad-leaved forests in Asia, Europe and North America, and grows on fallen trees. Tyromyces chioneus can secrete non-specific extracellular enzymes such as laccase and lignin peroxidase to degrade lignocellulose, and plays an extremely important role in promoting the transformation of substances in forest ecosystems. Tyromyces chioneus also has biological activities such as antioxidant and antiviral activities. Studies have found that a variety of compounds can be isolated from the liquid fermentation broth of Tyromyces chioneus.

[0003] At present, there are relatively few studies on the domestication and cultivation of thin-skinned cheese fungi. Qi Zhengxiang et al. conducted research on the biological characteristics and domestication of thin-skinned cheese fungi in Biological Characteristics and Domestication Cultivation of Thin-skinned Cheese Fungi, Journal of Mycology, 2023, 42(1):408-417. They disclosed that thin-skinned cheese fungi fruiting bodies were successfully cultivated on a culture medium containing 77% broad-leaved wood chips, 20% wheat bran, 1% glucose, 0.8% lime, 0.8% gypsum, 0.3% potassium dihydrogen phosphate, and 0.1% magnesium sulfate. However, the biological efficiency was only 19.15%, and not every bag produced mushrooms. The biological efficiency and mushroom production rate were both low, and high-quality strains were urgently needed to expand the germplasm resource bank of thin-skinned cheese fungi. Summary of the invention

[0004] The technical problem to be solved by the present invention is to provide a Tyromyces chioneus strain and a cultivation method and application thereof in view of the deficiencies of the above-mentioned prior art. The strain is Tyromyces chioneus V11. The cultivation method of the present invention can make the strain produce two-mosquito mushrooms, with high fruiting body yield and high biological efficiency. The present invention also evaluates the nutritional components of Tyromyces chioneus, provides materials and basis for the extensive cultivation of Tyromyces chioneus, and provides a scientific basis for the development and sustainable utilization of large fungal germplasm resources.

[0005] In order to solve the above technical problems, the technical solution adopted by the present invention is:

[0006] A thin-skinned cheese bacteria strain, the strain is thin-skinned cheese bacteria (Tyromyces chioneus) V11, which was preserved in Guangdong Provincial Microbiological Culture Collection Center on August 30, 2024, with a preservation number of GDMCC NO.65077, and the address of the preservation unit is 5th Floor, Building 59, No. 100 Xianlie Middle Road, Guangzhou.

[0007] The present invention also provides a method for cultivating the thin-skinned cheese fungus, which comprises the following steps:

[0008] S1. Culture medium pretreatment

[0009] The cultivation medium formula is as follows by mass percentage: corn cobs 40%, sawdust 43%, bran 15%, gypsum 1%, and lime 1%; the raw materials are weighed in proportion, the corn cobs and sawdust are pre-wetted with clean water 24 hours in advance, and then mixed evenly with the bran, gypsum, and lime to obtain the culture medium;

[0010] S2. Bag Sterilization

[0011] The culture medium obtained in S1 is bagged, sterilized at 117°C for 10 hours, simmered for 2 hours, and removed from the pot when the temperature drops below 70°C. The culture medium is cooled to below 25°C before inoculation;

[0012] S3. Inoculation and cultivation of bacteria

[0013] Inoculate thin-skinned cheese bacteria under sterile conditions, seal the container, and then place it in a light-proof room for culture. The material temperature is controlled at 22°C-25°C. After 10 days, the material temperature is adjusted to 20°C-22°C. The relative humidity of the air is controlled below 40%. Ventilate 1-2 times a day, each time for 0.5 hours.

[0014] S4. Post-ripening culture

[0015] After the mycelium of the thin-skinned cheese fungus fills the bag, continue to culture for 5-10 days, and adjust the indoor temperature to 18-22℃;

[0016] S5. Inducing mushroom buds to grow

[0017] Move the mushroom bags into the fruiting room, place them closely on the ground in a horizontal wall style, place them closely between the mushroom bags and rows, stack them 4-6 layers, and stack the bag openings and bag bottoms at intervals between layers to form two fruiting surfaces. Use a sterilized blade to cut a 10mm-20mm long "I"-shaped opening at the bag opening. After the bag is opened, let the mycelium recover for 2d-3d, lower the temperature in the shed to 18℃-22℃, keep the relative humidity of the air at 80%-85%, ventilate, and increase scattered light;

[0018] S6. Mushroom production management

[0019] After the mushroom buds are formed, the relative humidity of the air in the greenhouse is maintained at 80%-90%, the temperature is controlled at 22℃-25℃, the air in the greenhouse is kept fresh, and the light intensity is controlled at 100Lx-400Lx;

[0020] S7. Harvesting

[0021] The mushrooms can be harvested when they are mature. Stop spraying water 24 hours before harvesting. Keep your hands and tools clean when picking mushrooms. Gently pick the fruiting bodies of the thin-skinned cheese mushroom from the roots without the culture medium.

[0022] S8. Post-harvest management

[0023] After each harvest, clean the remaining mushroom bodies in time and pick out the contaminated mushroom bags. Stop watering for 3-5 days after harvesting and wait for the mycelium to resume growth before conducting secondary mushroom production management.

[0024] Preferably, the moisture content of the culture medium in S1 is 55%-60%.

[0025] Preferably, the inoculation amount of the thin-skinned cheese bacteria in S3 is 8% of the weight of the cultivation substrate.

[0026] The invention also provides an application of the thin-skinned cheese fungus in degrading matrix lignin, cellulose and hemicellulose.

[0027] The present invention has the following significant technical effects:

[0028] 1. The present invention provides a thin-skinned cheese fungus strain (Tyromyces chioneus) V11 and a cultivation method thereof. The cultivation method of the present invention can make the strain produce two-wave mushrooms, with a fruiting body yield of 196.80±5.21g / bag, a biological efficiency of 35.14±0.93%, a total flavonoid content of 708mg / 100g, a crude protein content of 16.30g / 100g, a dietary fiber content of 18.82g / 100g, and a calcium content of 554mg / kg. The present invention provides materials and basis for the extensive cultivation of thin-skinned cheese fungus, and provides a scientific basis for the development and sustainable utilization of large fungal germplasm resources.

[0029] 2. The Tyromyces chioneus V11 strain of the present invention can be used to degrade lignin, cellulose and hemicellulose. Tests show that the degradation rate of the matrix lignin is 33.93%, the degradation rate of cellulose is 37.72%, and the degradation rate of hemicellulose is 28.96%.

[0030] The present invention is further described in detail below with reference to the accompanying drawings and embodiments. BRIEF DESCRIPTION OF THE DRAWINGS

[0031] Figure 1 is a diagram of the primordium of the thin-skinned cheese fungus of Example 2;

[0032] Figure 2 These are pictures of the fruiting body of the thin-skinned cheese fungus of Example 2, left: front view, right: back view. DETAILED DESCRIPTION

[0033] Example 1

[0034] This example is the identification of strains.

[0035] The fungal strain was collected from Sandaoguan National Forest Park in Mudanjiang City in 2019. The tissue at the junction of the cap and the stipe was picked and then placed on PDA medium and cultured in the dark at 25°C for 2 weeks to obtain mycelium. The mycelium was picked and purified twice to obtain the fungal strain V11. The steps of each purification were: the mycelium was placed on PDA medium and cultured in the dark at 25°C for 1 week.

[0036] 1. Morphological identification

[0037] Morphological characteristics of fruiting bodies: The fruiting bodies grow on fallen branches of broad-leaved trees, are fleshy, with fan-shaped caps that extend 6cm outward, 8cm wide, and up to 2cm thick at the base. The surface is milky yellow, with slightly thin edges, and the surface of the orifice is cream-colored; round, 4-5 per millimeter, with thin edges and entire margins. The flesh is milky white and up to 2cm thick, and the tube is light yellowish brown.

[0038] 2. Molecular biology (ITS) identification

[0039] (1) The genomic DNA of fungus V11 was extracted and used as a template to perform PCR amplification on it using primers ITS1 and ITS4 to obtain a PCR amplification product; the nucleotide sequence of primer ITS1 is shown in SEQ ID NO.1, and the nucleotide sequence of primer ITS4 is shown in SEQ ID NO.2.

[0040] (2) Take the PCR amplification product obtained in step (1) and sequence it.

[0041] The nucleotide sequence of the product is shown in SEQ ID NO.3. The nucleotide sequence obtained by sequencing was compared online with BLAST in the NCBI database, and combined with the morphological classification method, the fungus V11 strain was identified as Tyromyces chioneus.

[0042] Example 2

[0043] The present embodiment is a cultivation method of Tyromyces chioneus V11, which comprises the following steps:

[0044] S1. Culture medium pretreatment

[0045] The formula of the cultivation medium is as follows by mass percentage: 40% corn cobs, 43% sawdust, 15% bran, 1% gypsum, and 1% lime.

[0046] The components of the above cultivation formula are weighed in proportion, corn cobs and sawdust are pre-wetted with clean water 24 hours in advance, and after being fully pre-wetted, they are evenly mixed with auxiliary materials such as bran, gypsum, lime, etc. The moisture content of the culture medium is 55%.

[0047] S2. Bag Sterilization

[0048] The specification of the cultivation bag is 17cm×33cm polyethylene plastic bag, which is mechanically bagged, hollowed, and manually inserted with rods. Each bag of culture material (wet material) weighs 1.4kg, of which the cultivation matrix (dry material) weighs about 0.63kg. The prepared material bag is sterilized at 117℃ for 10h, simmered in the pot for 2h, and removed from the pot when the temperature drops below 70℃. Move it into the cooling room and cool it to below 25℃ before inoculation.

[0049] S3. Inoculation and cultivation of bacteria

[0050] The inoculation is carried out under sterile conditions, and the inoculation amount is 8% of the weight of the cultivation substrate (dry material). After inoculation, the bags are sealed with sterilized cotton plugs. The inoculated bags are placed in the germinant room, cultured in the dark, and the material temperature is controlled at 22℃-25℃. After 10 days, the material temperature is adjusted to 20℃-22℃; the relative humidity of the air is controlled below 40%; ventilation is performed 1-2 times a day, each time for 0.5h, to keep the air fresh.

[0051] S4. Post-ripening culture

[0052] After the mycelium fills the bag, the culture can continue for 5-10 days, and the indoor temperature should be adjusted to 18-22℃.

[0053] S5. Inducing mushroom buds to grow

[0054] When the mycelium fills the bags, move the bags into the fruiting room and place them horizontally on the ground. Place them closely between the bags and rows. Stack them in 4-6 layers, with the bag openings and bag bottoms stacked at intervals between the layers to form two fruiting surfaces. Use a sterilized blade to cut a 10mm-20mm "I"-shaped opening at the bag opening. After the bags are opened, let the mycelium recover for 2d-3d, and lower the temperature in the shed to 18℃-22℃. Spray water on the air, shed film, and ground of the mushroom shed 3-5 times a day, or spray humidification to keep the relative humidity of the air at 80%-85%, ventilate appropriately, and keep the air in the shed fresh. Reduce the roof covering and increase the scattered light appropriately.

[0055] S6. Mushroom production management

[0056] After the mushroom buds are formed, the relative humidity of the air in the greenhouse is maintained at 80%-90%, the temperature is controlled at 22℃-25℃, the air in the greenhouse is kept fresh, and the light intensity is controlled at 100Lx-400Lx.

[0057] S7. Harvesting

[0058] The mushrooms can be harvested when they are mature. Stop spraying water 24 hours before harvesting. Keep your hands and tools clean when picking mushrooms. Gently pick the fruiting bodies of the thin-skinned cheese mushroom from the roots without the culture medium.

[0059] S8. Post-harvest management

[0060] After each harvest, the remaining mushroom bodies should be cleaned in time, and the contaminated mushroom bags should be picked out. Generally, water should be cut off for 3-5 days after harvesting to wait for the mycelium to resume growth before mushroom production management is carried out.

[0061] Comparative Example 1

[0062] The cultivation steps of Tyromyces chioneus V11 are the same as those of Example 2, except that the cultivation substrate formula is: 40% soybean straw, 43% sawdust, 15% bran, 1% gypsum, and 1% lime.

[0063] Comparative Example 2

[0064] The cultivation steps of Tyromyces chioneus V11 are the same as those of Example 2, except that the cultivation substrate formula is: 40% corn stalks, 43% sawdust, 15% bran, 1% gypsum, and 1% lime.

[0065] Comparative Example 3

[0066] The cultivation steps of Tyromyces chioneus V11 are the same as those of Example 2, except that the cultivation matrix formula is: 83% sawdust, 15% bran, 1% gypsum, and 1% lime.

[0067] Example 2 and Comparative Examples 1 to 3 used corn cobs, soybean straw, corn straw, sawdust and bran as the main nutrient sources for the cultivation of Tyromyces chioneus. The mycelial growth and development of Tyromyces chioneus V11 under different cultivation substrate formulas are shown in Table 1:

[0068] Table 1 Mycelial growth and development

[0069] deal with Sterilization time (d) Primordial appearance time (d) Tidal period (d) Example 2 <![CDATA[30.67±0.58 a ]]> <![CDATA[9.33±0.58 c ]]> <![CDATA[13.00±1.00 a ]]> Comparative Example 1 <![CDATA[26.67±0.58 c ]]> <![CDATA[11.67±0.58 a ]]> <![CDATA[12.67±0.58 ab ]]> Comparative Example 2 <![CDATA[28.00±1.00 b ]]> <![CDATA[10.67±0.58 ab ]]> <![CDATA[11.33±0.58 b ]]> Comparative Example 3 <![CDATA[28.33±1.15 b ]]> <![CDATA[10.33±0.58 bc ]]> <![CDATA[12.33±0.58 ab ]]>

[0070] Note: The results are expressed as mean ± standard deviation. The same lowercase letters indicate no significant difference, and different lowercase letters indicate significant difference (α = 0.05, ANOVA, LSD method).

[0071] The growth and development of mycelium of thin-skinned cheese fungus under different cultivation substrate formulas are different (Table 1). The spawning time is (26.67±0.58)-(30.67±0.58) d. The spawning time of Example 2 is the longest, which is significantly delayed compared with Comparative Examples 2 and 3. There is no significant difference between the two, while the spawning time of Comparative Example 1 is significantly faster than that of other treatments. The primordium appearance time (d) in the present invention is defined as: the time from the mycelium filling the bag to the primordium appearance. The primordium morphology is shown in Figure 1 , the time of primordium appearance of each treatment is different, the primordium appears first in Example 2, and is significantly earlier than the other treatments, and the primordium appears the latest in Comparative Example 1, which is 11.67±0.58d, which is not significantly different from Comparative Example 2 (10.67±0.58d), but is significantly longer than Comparative Example 3 and Example 2. The tidal change time of Example 2 is the longest, and the tidal change time of Comparative Example 2 is the shortest, with a difference of about 2 days, and the difference between the two is obvious, but the difference between them and Comparative Example 1 and Comparative Example 3 is not significant.

[0072] The yield and biological efficiency of thin-skinned cheese bacteria under different cultivation substrate formulas are shown in Table 2:

[0073] Table 2 Yield and biological efficiency of cheese bacteria

[0074]

[0075]

[0076] Note: The results are expressed as mean ± standard deviation. The same lowercase letters indicate no significant difference, and different lowercase letters indicate significant difference (α = 0.05, ANOVA, LSD method).

[0077] The fruiting body morphology of the thin-skinned cheese fungus is shown in Figure 2The above results show that each treatment can successfully produce two waves of fruiting bodies, and the first wave of mushroom yield is higher than the second wave. Overall, Example 2 has the highest total yield, reaching 196.80±5.21g / bag, and a biological efficiency of 35.14±0.93%, which is significantly higher than the other three treatments. There is no obvious difference between comparative examples 1 to 3, and the biological efficiencies are 31.14±1.92%, 29.28±0.79%, and 29.63±2.64%, respectively.

[0078] The results showed that compared with a single matrix, a composite matrix with a reasonable ratio can provide sufficient nutritional conditions for the growth and development of fungi, thereby increasing the yield. We took advantage of the ability of thin-skinned cheese fungi to degrade biomass, selected corn cobs, soybean straw and corn straw, which are commonly used agricultural waste in Northeast China, as the cultivation matrix, supplemented with sawdust and bran, and designed a formula in proportion to cultivate thin-skinned cheese fungi, which can not only alleviate environmental pressure, but also produce a rich resource library of new fungi, killing two birds with one stone and turning waste into treasure. The reason why thin-skinned cheese fungi can achieve a good yield in the corn cob composite matrix formula is inseparable from the physical and chemical properties of corn cobs. Compared with corn straw, corn cobs have a denser physical structure and stronger water holding capacity, both of which are key conditions for high yield. In addition, corn cobs do not contain waxy substances in soybean straw. Compared with soybean straw, corn cobs are more easily degraded by fungi and can better provide nutrition for the growth and development of thin-skinned cheese fungi.

[0079] Example 3

[0080] The thin-skinned cheese bacteria obtained by the cultivation of Example 2 were analyzed for nutritional components as follows:

[0081] (1) The thin-skinned cheese fungus (Tyromyces chioneus) V11 fruiting bodies produced in Example 2 were used as test targets, random sampling was performed, and the samples were dried to constant weight, and the nutritional value was measured. Heilongjiang Huace Testing Technology Co., Ltd. was commissioned to test the nutritional content of the thin-skinned cheese fungus samples, and the protein content of the fruiting bodies was determined according to GB 5009.5-2016; the dietary fiber content in the samples was determined according to GB5009.88-2023; the calcium content was determined according to GB 5009.92-2016; and the total flavonoid content was determined by the nitrite-aluminum nitrate method.

[0082] (2) Determination of total flavonoid content

[0083] Preparation of the test sample of the thin-skinned cheese fungus: accurately weigh 0.5g of the fruiting body powder, put it in a 50mL stoppered centrifuge tube, add 25mL of methanol, weigh it, ultrasonically treat it (250W, 40kHz) for 30min, let it stand to room temperature, accurately weigh it, make up the weight loss with methanol, shake it well, centrifuge it at 10000r / min for 20min, and take the supernatant for the determination of total flavonoids content. All determination indicators were repeated 3 times.

[0084] Determination method: Determination of total flavonoids content The total flavonoids content in the thin-skinned cheese bacteria was determined by nitrite-aluminum nitrate method. 0, 0.2, 0.4, 0.6, 0.8 and 1.0 mL of 0.307 mg / mL rutin standard solution were taken in a 10.0 mL volumetric bottle, 0.3 mL 5% NaNO2 was added, shaken, and allowed to stand for 5 min; 0.3 mL 5% Al (NO3) 3 was added, shaken, and allowed to stand for 5 min; 4.0 mL 4% NaOH was added, and the volume was made up to 10.0 mL with water, shaken, and allowed to stand for 10 min. The absorbance A was measured at 504 nm, with the mass concentration of rutin (mg / mL) as the abscissa and the absorbance (A) as the ordinate. The determination was repeated 3 times in parallel, and a rutin standard curve was prepared to obtain a regression equation. The absorbance of the thin-skinned cheese bacteria sample solution was measured at 504 nm, and the total flavonoids concentration (mg / mL) and content in the sample were calculated.

[0085] (3) Test results

[0086] The nutrient content of the fruiting body of thin-skinned cheese mushroom is shown in Table 3. Compared with other edible fungi, the total flavonoid content is relatively high, reaching 708 mg / 100 g, which is comparable to the content of the recognized medicinal fungus Phellinus igniarius with a high flavonoid content (Xie Chunqin, Yang Hetong, Wu Qinyan, etc., Screening test of high-yield excellent strains of Phellinus igniarius flavonoids and polysaccharides, Jiangsu Agricultural Science, 2019, 47 (14): 209-212). The dietary fiber (18.82 g / 100 g) and calcium content (554 mg / kg) are not as good as black fungus (data not published), and the crude protein content (16.3 g / 100 g) is not as good as that of flower-faced mushroom (Sheng, CG; Pan, CL; Wang, YF et al. Turn waste into treasure: Spent substrates of Auricularia heimuer can be used as the substrate for Lepista sordida cultivation. Horticulturae 2023, 9, 1074.).

[0087] Table 3 Analysis of nutritional components of thin-skinned cheese bacteria

[0088]

[0089] Example 4

[0090] This example is about the degradation of substrate lignocellulose (lignin, cellulose, hemicellulose) by the thin-skinned cheese fungus.

[0091] The degradation rate of cellulose, hemicellulose and lignin in the cultivation medium was investigated for Tyromyces chioneus V11 obtained by the cultivation method of Example 2.

[0092] (1) Measurement method

[0093] The lignin content of the cultivation medium was determined in accordance with GB / T 20805-2006, and the determination and calculation methods of the cellulose and hemicellulose contents were carried out in accordance with the instructions of the cellulose content detection kit AKSU007C and the hemicellulose content detection kit AKSU008C.

[0094] (2) Calculation of degradation rate

[0095] Lignin degradation rate (%) = (lignin content in original matrix - lignin content in fungus residue) / lignin content in original matrix * 100%;

[0096] Cellulose degradation rate (%) = (cellulose content in original matrix - cellulose content in fungus residue) / cellulose content in original matrix * 100%;

[0097] Hemicellulose degradation rate (%) = (hemicellulose content in original matrix - hemicellulose content in fungus residue) / hemicellulose content in original matrix * 100%.

[0098] (3) Test results

[0099] The degradation of substrate lignocellulose by Pseudomonas aeruginosa is shown in Table 4. Pseudomonas aeruginosa has a strong ability to degrade lignocellulose, with the degradation rates of lignin reaching 33.93%, cellulose 37.72% and hemicellulose 28.96%.

[0100] Table 4 Degradation of substrate lignocellulose by cheese bacteria

[0101] index Lignin Cellulose Hemicellulose Original matrix (%) 28.0 45.6 25.9 Fungus residue matrix (%) 18.5 28.4 18.4 Degradation rate (%) 33.93 37.72 28.96

[0102] Different from the previous understanding that the thin-skinned cheese fungus has a strong ability to degrade lignin, the results of this experiment show that the thin-skinned cheese fungus strain has a greater ability to degrade cellulose (37.72%) than lignin (33.93%). Compared with other cultivation substrates, corncobs have lower lignin and higher cellulose content, which is consistent with the high yield of thin-skinned cheese fungus in corncob substrate.

[0103] The above is only a preferred embodiment of the present invention and does not limit the present invention in any way. Any simple modification, change and equivalent change made to the above embodiment according to the technical essence of the invention still falls within the protection scope of the technical solution of the present invention.

Claims

1. A thin-skinned cheese bacteria strain, characterized in that The strain is Tyromyces chioneus V11, and its deposit number is GDMCC NO.65077.

2. A method for cultivating thin-skinned cheese fungi as claimed in claim 1, characterized in that: The method comprises the following steps: S1. Culture medium pretreatment The cultivation medium formula is as follows by mass percentage: corn cobs 40%, sawdust 43%, bran 15%, gypsum 1%, and lime 1%; the raw materials are weighed in proportion, the corn cobs and sawdust are pre-wetted with clean water 24 hours in advance, and then mixed evenly with the bran, gypsum, and lime to obtain the culture medium; S2. Bag Sterilization The culture medium obtained in S1 is bagged, sterilized at 117°C for 10 hours, simmered for 2 hours, and removed from the pot when the temperature drops below 70°C. The culture medium is cooled to below 25°C before inoculation; S3. Inoculation and cultivation of bacteria Inoculate thin-skinned cheese bacteria under sterile conditions, seal the container, and then place it in a light-proof room for culture. The material temperature is controlled at 22°C-25°C. After 10 days, the material temperature is adjusted to 20°C-22°C. The relative humidity of the air is controlled below 40%. Ventilate 1-2 times a day, each time for 0.5 hours. S4. Post-ripening culture After the mycelium of the thin-skinned cheese fungus fills the bag, continue to culture for 5-10 days, and adjust the indoor temperature to 18-22℃; S5. Inducing mushroom buds to grow Move the mushroom bags into the fruiting room, place them closely on the ground in a horizontal wall style, place them closely between the mushroom bags and rows, and stack them 4-6 layers. The bag openings and bag bottoms are stacked at intervals between the layers to form two fruiting surfaces. Use a sterilized blade to cut a 10mm-20mm long "I"-shaped opening at the bag opening. After the bag is opened, let the mycelium recover for 2d-3d, lower the temperature in the shed to 18℃-22℃, keep the relative humidity of the air at 80%-85%, ventilate, and increase scattered light; S6. Mushroom production management After the mushroom buds are formed, the relative humidity of the air in the greenhouse is maintained at 80%-90%, the temperature is controlled at 22℃-25℃, the air in the greenhouse is kept fresh, and the light intensity is controlled at 100Lx-400Lx; S7. Harvesting The mushrooms can be harvested when they are mature. Stop spraying water 24 hours before harvesting. Keep your hands and tools clean when picking mushrooms. Gently pick the fruiting bodies of the thin-skinned cheese mushroom from the roots without the culture medium. S8. Post-harvest management After each harvest, clean the remaining mushroom bodies in time and pick out the contaminated mushroom bags. Stop watering for 3-5 days after harvesting and wait for the mycelium to resume growth before conducting secondary mushroom production management.

3. The cultivation method according to claim 2, characterized in that: S1 The moisture content of the culture medium is 55%-60%.

4. The cultivation method according to claim 2, characterized in that: S3 The inoculation amount of the thin-skinned cheese bacteria is 8% of the weight of the cultivation substrate.

5. Use of the thin-skinned cheese fungus according to claim 1 in degrading substrate lignin, cellulose and hemicellulose.

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