Method for effectively reducing fungus bag pollution rate of oyster mushroom cultivated by using macadamia nut peel and bagasse as raw materials

Abstract

The invention relates to a method for effectively reducing the fungus bag pollution rate of oyster mushroom cultivated by using macadamia nut peel and bagasse as raw materials, and belongs to the technical field of edible fungus cultivation. The method comprises the steps of compost preparation, earlier-stage pretreatment of compost, bagging, sterilization, inoculation, mycelium culture and the like. Macadamia nut peel and bagasse are used as main raw materials for cultivation of oyster mushrooms, the macadamia nut peel is mixed with a small amount of lime in advance for pre-wetting and composting for 24 h, then the macadamia nut peel is mixed with bagasse and wood dust for pre-wetting for 24 h, and finally bran, gypsum and residual lime are added. After bagging, the bag is sterilized at normal pressure at 100 DEG C or above and kept for 16 hours, so that the pollution rate of the fungus bag in the mycelium culture period can be effectively reduced. The method disclosed by the invention solves the problem of high fungus bag pollution rate caused by slow water absorption and incomplete pre-wetting after the macadamia nut peels are dried.

Description

Technical Field

[0001] The invention belongs to the technical field of edible fungus cultivation, and particularly relates to a method for effectively reducing the contamination rate of mushroom bags when cultivating oyster mushrooms using macadamia nut peels and sugarcane bagasse as raw materials. Background Art

[0002] Pleurotus ostreatus belongs to the phylum Basidiomycetes, class Agaricus, family Trichoderma, genus Pleurotus. Pleurotus ostreatus is rich in nutrients, including protein, amino acids, polysaccharides, alkaloids and other nutrients, and has low fiber content, extremely low calories, nutritious and delicious, and is deeply loved by the public. Pleurotus ostreatus is a wood-decaying fungus. In recent years, with the reduction and protection of forest resources, the price of sawdust as the main raw material for the cultivation of oyster mushrooms has continued to rise, resulting in an increase in the production cost of oyster mushrooms. Finding other substitutes as the cultivation substrate for oyster mushroom cultivation is an effective way to promote the sustainable and healthy development of the edible fungi industry. In recent years, the macadamia nut industry in Guangxi has developed rapidly. According to public data, by the end of 2023, the macadamia nut planting area in Guangxi has exceeded 800,000 mu, ranking second in the country. In addition, Guangxi is not only the largest sugar planting base and main sugar producing area in the country, but its sugar cane planting area and sugar production have accounted for about 60% of the country for 19 consecutive crushing seasons. The large amount of processing waste such as peels and bagasse produced by these two major industries during the production process is rich in cellulose and lignin, compared with other raw materials such as sawdust. Macadamia peels and bagasse are rich in cellulose and lignin, which can be used as high-quality cultivation substrate raw materials for oyster mushrooms. Not only can it achieve efficient use of resources, but it can also improve the economic benefits of farmers, reduce the production cost of oyster mushroom cultivation, and jointly promote the healthy and sustainable development of related industries.

[0003] However, through investigations in actual applications, it was found that as the amount of macadamia nut peel added to the oyster mushroom cultivation substrate increased, the contamination rate of the mycelium during the mycelium culture also increased. It is speculated that this is caused by incomplete sterilization or insufficient sterilization time due to inadequate pre-wetting of the macadamia nut peel. As a novel raw material for oyster mushroom cultivation, exploring how to effectively reduce the contamination rate of the mycelium in the formula of cultivating oyster mushrooms with macadamia nut peel and sugarcane bagasse as the main ingredients is a key technical difficulty that needs to be addressed urgently. Summary of the invention

[0004] In order to solve the above problems, the present invention provides a method for effectively reducing the contamination rate of mushroom bags in cultivating oyster mushrooms using macadamia nut peels and sugarcane bagasse as raw materials. During the processing of macadamia nut peel raw materials, pre-wetting is performed in stages, lime is added in batches, lime and macadamia nut peel are fully mixed, and the lime penetrates into the inner layer gap of the nut peel to play a role of efficient sterilization, and then combined with a high-temperature sterilization method, the mushroom bags are fully sterilized, thereby reducing the contamination rate.

[0005] To achieve the above object, the solution provided by the present invention is as follows:

[0006] A method for effectively reducing the contamination rate of mushroom bags in cultivating oyster mushrooms using macadamia nut peels and sugarcane bagasse as raw materials, comprising the following steps:

[0007] (1) Weighing raw materials: weigh the raw materials in advance according to the mass percentage of: 20-50% macadamia nut peel, 15-45% bagasse, 20% miscellaneous wood chips, 12% bran, 1% gypsum, and 2% lime, and set aside;

[0008] (2) Raw material pretreatment: the weighed macadamia nut skin is crushed, and then pre-wetted to control the moisture content at 30-35%. Then, 10-25% of the total amount of lime is evenly sprinkled, and the mixture is fully stirred. Water is added to increase the moisture content of the macadamia nut skin to 40-45%. Then, 10-25% of the total amount of lime is added, and the mixture is stirred evenly. Then, water is added to increase the moisture content to 60-65%. The mixture is allowed to stand until no water seeps out of the ground. The mixture is pre-wetted for 24 hours, and a film is applied during this period to slow down the rapid loss of moisture.

[0009] After the macadamia nut skin is pre-wetted, mix the prepared bagasse and sawdust with it, add water again to control the humidity to 60-65% and pile for 24 hours, finally add the prepared bran, gypsum and the remaining amount of lime, add water and stir well to control the moisture content to 60-65%;

[0010] (3) bagging, bagging the culture medium prepared in step (1) to obtain a culture bag;

[0011] (4) Sterilization: sterilize the bagged bacteria package, transfer it to the inoculation room after sterilization, and inoculate it after cooling to room temperature; sterilization is carried out by high pressure sterilization or normal pressure sterilization;

[0012] (5) inoculating, inoculating the spawn bag with Pleurotus ostreatus mycelium, putting it in a sterilized plastic ring after inoculation, and moving it to a culture room for culture;

[0013] (6) Mycelium culture: The culture room should be disinfected regularly, the temperature should be controlled at 24℃-28℃, and the relative humidity should be 65%-70%. Ventilation should be performed regularly. The culture room should be dark and opaque at the beginning. After 18-20 days of culture, a small amount of scattered light should be added. The mycelium growth should be checked every 5-7 days, and the bags contaminated by foreign bacteria should be cleaned in time to avoid infection.

[0014] Preferably, in step (1), the mass percentages of the raw materials are: 40% macadamia peel, 25% bagasse, 20% miscellaneous wood chips, 12% bran, 1% gypsum, and 2% lime. The macadamia peel within this ratio is fully utilized, and the C / N ratio of the raw materials is appropriate, which is conducive to the growth of edible fungi. More importantly, the pre-wetting time can be controlled within the range of 24 hours, and it can meet the requirements of sufficient pre-wetting of water, efficient sterilization of lime, and improve production efficiency, so that the pre-wetting time is not too long to delay production.

[0015] Preferably, during the pre-wetting process of the macadamia nut skin, the amount of lime added is 2%-3% of the macadamia nut skin.

[0016] Preferably, the weighed macadamia nut skin is crushed, and then pre-wetted, the moisture content is controlled at 30%, and then 20-25% of the total amount of lime is evenly sprinkled, and fully stirred. Water is added to increase the moisture content of the macadamia nut skin to 40%, and then 20-25% of the total amount of lime is added, and stirred evenly. Water is added to increase the humidity to 60% until water does not seep out of the ground. The pile is pre-wetted for 24 hours, and the film is covered during this period to slow down the rapid loss of water. If the surface moisture is obviously too dry during the pile covering process, spray to increase the humidity in time.

[0017] Preferably, the normal pressure sterilization in step (3) is maintained at 100°C for 16 hours; the high pressure sterilization pressure is 1.5 kg / cm 2 Maintain for 3 hours.

[0018] Preferably, in step (4), the inoculation is performed by single-end inoculation or double-end inoculation; the inoculation amount for each bag for single-end inoculation is 6-8 g, and the inoculation amount for double-end inoculation is 10-12 g.

[0019] The mycelium management method of the present invention adopts the existing technical solution.

[0020] Compared with traditional straw and sawdust raw materials, macadamia nut skin has a higher nitrogen content, which is beneficial to the growth of edible fungi, but it is also beneficial to the growth of microorganisms such as bacteria and fungi. The exocarp of macadamia nut skin is sponge-like, but the endocarp is hard. During the pre-wetting process of the material, it is difficult for water to fully penetrate, which will affect the sterilization effect in the subsequent sterilization process and cause high bacterial residues. In a high nitrogen environment, it is more prone to mold, which leads to an increase in the contamination rate of the fungus bag.

[0021] The invention adds macadamia nut skin as the raw material of edible fungi, firstly, it is to comprehensively utilize the surplus resources brought by the macadamia nut industry; secondly, the carbon content in traditional sawdust and straw materials is too high, which is not particularly conducive to the growth of edible fungi, so it is necessary to add bran to adjust and neutralize and reduce the C / N ratio, and the macadamia nut skin has a high nitrogen content, which is conducive to the growth of edible fungi. By adding macadamia nut skin to the edible fungi cultivation matrix, the C / N ratio of the cultivation matrix can be reduced, and the growth of edible fungi can be promoted. At the same time, the price of macadamia nut skin is cheaper than that of bran, which can effectively reduce the production cost.

[0022] The advantages of the present invention are:

[0023] (1) In the process of processing macadamia nut skin raw materials, the present invention abandons the traditional method of pre-wetting all the macadamia nut skin raw materials and then adding lime for mixing and sterilization, and instead adopts a method of staged pre-wetting combined with adding lime in batches. First, primary pre-wetting is performed to control the water content at 30-35%, and then a small amount of lime is evenly sprinkled in. At this time, the lime is easy to spread and can be evenly mixed with the material, which is beneficial to sterilization and reduces the situation where the lime is wet and agglomerated in a short time; after completion, water is added to increase the humidity of the macadamia nut skin to 40-45%, and then a small amount of lime is added to enhance the sterilization effect, so that the lime can be fully mixed with the mixed material, and it is also easier for the material to absorb moisture, and then fully pre-wet to the required humidity, so that the moisture can fully enter the macadamia nut skin. The pre-wetting method of the present invention can fully mix the lime and the raw materials, and can penetrate into the interior of the macadamia nut skin, play a full sterilization effect, and can reduce and avoid the influence of microorganisms such as bacteria.

[0024] (2) After the macadamia nut skin is pre-wetted and sterilized, the remaining materials are added and pre-wetted again, and then lime is added for secondary sterilization, so that the raw materials are fully sterilized. In the later sterilization process, sterilization is carried out by extending the sterilization time of the bacteria bag. The conventional sterilization method is: normal pressure sterilization is maintained at 100℃ for 12 hours; high pressure sterilization pressure is 1.5kg / cm 2 Keep for 2 hours. The present invention is normal pressure sterilization is kept at 100℃ for 16 hours; high pressure sterilization pressure is 1.5kg / cm 2 Keep for 3 hours. After the moisture fully enters the raw material, the sterilization time can be extended to achieve a high efficiency sterilization effect. The contamination rate of the bacteria bag produced by the present invention can be controlled at about 5%, and under good control, the contamination rate is only 2.5%.

[0025] (3) The present invention solves the technical difficulty of high contamination rate of macadamia nut peels and sugarcane bagasse when used in the edible fungus industry, fully develops the industrial value of macadamia nut peels, and solves the problem of waste of macadamia nut peel resources. DETAILED DESCRIPTION

[0026] The present invention will be further described below in conjunction with embodiments:

[0027] Example 1

[0028] A method for effectively reducing the contamination rate of mushroom bags in cultivating oyster mushrooms using macadamia nut peels and sugarcane bagasse as raw materials, comprising the following steps:

[0029] (1) The culture medium was prepared according to the following mass percentages: 20% macadamia nut peel, 45% bagasse, 20% miscellaneous wood chips, 12% bran, 1% gypsum, and 2% lime. Four equal portions were prepared and marked as group A, group B, group C, and group D.

[0030] The macadamia nut peels of group A culture medium were pre-wetted for 12 hours by adding 20% ​​of the total lime.

[0031] The macadamia nut peels of the culture media of groups B and C were pre-wetted for 24 hours with 20% of the total lime.

[0032] The macadamia nut peels of group D culture medium were pre-wetted for 36 hours by adding 20% ​​of the total lime.

[0033] The pre-wetting operation of the macadamia skins of the four groups was as follows: the weighed macadamia skins were crushed, and then primary pre-wetting was performed to control the moisture content at 30-35%, and then the weighed lime (accounting for 1% of the weight of the macadamia skin) was evenly sprinkled, and then fully stirred, water was added to increase the moisture content of the macadamia skin to 40-45%, and then 10% of the total lime (accounting for 1% of the weight of the macadamia skin) was added, and then stirred evenly, and then water was added to increase the humidity to 60-65%, until the ground did not seep water, and the pile was pre-wetted for the corresponding time, during which time the film was covered to slow down the rapid loss of water.

[0034] After the macadamia nut peels are pre-wetted, add the pre-prepared bagasse and miscellaneous sawdust and mix them evenly, then add water and pile them for 24 hours; finally, add bran, gypsum and remaining lime and other auxiliary materials, add water and mix thoroughly to control the moisture content to 60-65%.

[0035] (2) bagging: bagging the prepared culture media of each group respectively to obtain 4 groups of oyster mushroom bags; the bags used are polypropylene simple bags;

[0036] (3) Sterilization: sterilize the filled bacterial bags at normal pressure. Keep the A and B bacterial bags at 100°C for 12 hours; keep the C and D bacterial bags at 100°C for 16 hours. After sterilization, transfer them to the inoculation room and inoculate them after cooling to room temperature.

[0037] (4) Inoculation: Inoculate the spawn bag with Pleurotus ostreatus mycelium. Inoculate at both ends. The inoculation amount at both ends is about 10-12g. After inoculation, put on a sterilized plastic ring and move to the culture room for cultivation;

[0038] (5) Mycelium culture: The culture room should be disinfected regularly, the temperature should be controlled at 24-28°C, and the relative humidity should be 65%-70%. Ventilation should be performed regularly. The culture room should be dark and opaque in the early stage. After 18-20 days of culture, a small amount of scattered light should be added. The mycelium growth should be checked every 5-7 days, and the bags contaminated by foreign bacteria should be cleaned in time to avoid infection. The bags should be stacked on the ground in the culture room in a "well" shape, with a height of 3 to 5 layers.

[0039] Example 2

[0040] A method to effectively reduce the use of macadamia nut peel and sugarcane bagasse as raw materials

[0041] The method for cultivating mushroom bag contamination rate of oyster mushroom comprises the following steps:

[0042] (1) The culture medium was prepared according to the following mass percentages: 30% macadamia nut peel, 35% bagasse, 20% miscellaneous wood chips, 12% bran, 1% gypsum, and 2% lime. Four equal portions were prepared and marked as Group A, Group B, Group C, and Group D.

[0043] The macadamia nut peels of group A culture medium were pre-wetted for 12 hours by adding 30% of the total lime.

[0044] The macadamia nut peels of the culture media of groups B and C were pre-wetted for 24 hours with 30% of the total lime.

[0045] The macadamia nut peels of group D culture medium were pre-wetted for 36 hours by adding 30% of the total lime.

[0046] The pre-wetting operation of the macadamia skins of the four groups was as follows: the weighed macadamia skins were crushed, and then pre-wetted to control the moisture content at 30-35%, and then evenly sprinkled with 15% of the weighed lime (1% of the mass of the macadamia skin), stirred thoroughly, and water was added to increase the moisture content of the macadamia skin to 40-45%, and then 15% of the lime (1% of the mass of the macadamia skin) was added, stirred evenly, and then water was added to increase the humidity to 60-65%, until the ground did not seep water, and the pile was pre-wetted for the corresponding time, during which time the film was covered to slow down the rapid loss of water.

[0047] After the macadamia nut peels are pre-wetted, sugarcane bagasse and miscellaneous sawdust are added and mixed, and water is added again to pile for 24 hours; finally, bran, gypsum and remaining lime and other auxiliary materials are added, and water is added to fully stir and mix, and the moisture content is controlled to 60-65%;

[0048] (2) bagging: bagging the prepared culture media of each group respectively to obtain 4 groups of oyster mushroom bags; the bags used are polypropylene simple bags;

[0049] (3) Sterilization: sterilize the filled bacterial bags at normal pressure. Keep the A and B bacterial bags at 100°C for 12 hours; keep the C and D bacterial bags at 100°C for 16 hours. After sterilization, transfer them to the inoculation room and inoculate them after cooling to room temperature.

[0050] (4) Inoculation: Inoculate the spawn bag with Pleurotus ostreatus mycelium. Inoculate at both ends. The inoculation amount at both ends is about 10-12g. After inoculation, put on a sterilized plastic ring and move to the culture room for cultivation;

[0051] (5) Mycelium culture: The culture room should be disinfected regularly, the temperature should be controlled at 24-28°C, and the relative humidity should be 65%-70%. Ventilation should be performed regularly. The culture room should be dark and opaque in the early stage. After 18-20 days of culture, a small amount of scattered light should be added. The mycelium growth should be checked every 5-7 days, and the bags contaminated by foreign bacteria should be cleaned in time to avoid infection. The bags should be stacked on the ground in the culture room in a "well" shape, with a height of 3 to 5 layers.

[0052] Example 3

[0053] A method for effectively reducing the contamination rate of mushroom bags in cultivating oyster mushrooms using macadamia nut peels and sugarcane bagasse as raw materials, comprising the following steps:

[0054] (1) The culture medium was prepared according to the following mass percentages: 40% macadamia nut peel, 25% bagasse, 20% miscellaneous wood chips, 12% bran, 1% gypsum, and 2% lime. Four equal portions were prepared and marked as group A, group B, group C, and group D.

[0055] The macadamia nut peels of group A culture medium were pre-wetted for 12 hours by adding 40% of the total lime.

[0056] The macadamia nut peels of the culture media of groups B and C were pre-wetted with lime accounting for 40% of the total amount of lime for 24 hours.

[0057] The macadamia nut peels of group D culture medium were pre-wetted for 36 hours by adding 40% of the total lime.

[0058] The pre-wetting operation of the macadamia skins of the four groups was as follows: the weighed macadamia skins were crushed, and then primary pre-wetting was performed to control the moisture content at 30-35%, and then 20% of the total amount of lime (accounting for 1% of the mass of the macadamia skin) was evenly sprinkled, and then fully stirred, water was added to increase the moisture content of the macadamia skin to 40-45%, and then 20% of the total amount of lime (accounting for 1% of the mass of the macadamia skin) was added, and stirred evenly, and then water was added to increase the humidity to 60-65%, until the ground did not seep water, and the pile was pre-wetted for the corresponding time, during which time the film was covered to slow down the rapid loss of water.

[0059] After the macadamia nut peels are pre-wetted, sugarcane bagasse and miscellaneous sawdust are added and mixed, and water is added again to pile for 24 hours; finally, bran, gypsum and remaining lime and other auxiliary materials are added, and water is added to fully stir and mix, and the moisture content is controlled to 60-65%;

[0060] (2) bagging: bagging the prepared culture media of each group respectively to obtain 4 groups of oyster mushroom bags; the bags used are polypropylene simple bags;

[0061] (3) Sterilization: sterilize the filled bacterial bags at normal pressure. Keep the A and B bacterial bags at 100°C for 12 hours; keep the C and D bacterial bags at 100°C for 16 hours. After sterilization, transfer them to the inoculation room and inoculate them after cooling to room temperature.

[0062] (4) Inoculation: Inoculate the spawn bag with Pleurotus ostreatus mycelium. Inoculate at both ends. The inoculation amount at both ends is about 10-12g. After inoculation, put on a sterilized plastic ring and move to the culture room for cultivation;

[0063] (5) Mycelium culture: The culture room should be disinfected regularly, the temperature should be controlled at 24-28°C, and the relative humidity should be 65%-70%. Ventilation should be performed regularly. The culture room should be dark and opaque in the early stage. After 18-20 days of culture, a small amount of scattered light should be added. The mycelium growth should be checked every 5-7 days, and the bags contaminated by foreign bacteria should be cleaned in time to avoid infection. The bags should be stacked on the ground in the culture room in a "well" shape, with a height of 3 to 5 layers.

[0064] Example 4

[0065] A method for effectively reducing the contamination rate of mushroom bags in cultivating oyster mushrooms using macadamia nut peels and sugarcane bagasse as raw materials, comprising the following steps:

[0066] (1) The culture medium was prepared according to the following mass percentages: 50% macadamia nut peel, 15% bagasse, 20% miscellaneous wood chips, 12% bran, 1% gypsum, and 2% lime. Four equal portions were prepared and marked as group A, group B, group C, and group D.

[0067] The macadamia nut peels of group A culture medium were pre-wetted for 12 hours by adding 50% of the total lime.

[0068] The macadamia nut peels of the culture media of groups B and C were pre-wetted with lime accounting for 50% of the total amount of lime for 24 hours.

[0069] The macadamia nut peels of group D culture medium were pre-wetted for 36 hours by adding 50% of the total lime.

[0070] The pre-wetting operation of the macadamia skins of the four groups was as follows: the weighed macadamia skins were crushed, and then pre-wetted to control the moisture content at 30-35%, and then 25% of the weighed lime (accounting for 1% of the mass of the macadamia skin) was evenly sprinkled, and then fully stirred, water was added to increase the moisture content of the macadamia skin to 40-45%, and then 50% of the lime (accounting for 1% of the mass of the macadamia skin) was added, and stirred evenly, and then water was added to increase the humidity to 60-65%, until the ground did not seep water, and the pile was pre-wetted for the corresponding time, during which time the film was covered to slow down the rapid loss of water.

[0071] After the macadamia nut peels are pre-wetted, sugarcane bagasse and miscellaneous sawdust are added and mixed, and water is added again to pile for 24 hours; finally, bran, gypsum and remaining lime and other auxiliary materials are added, and water is added to fully stir and mix, and the moisture content is controlled to 60-65%;

[0072] (2) bagging: bagging the prepared culture media of each group respectively to obtain 4 groups of oyster mushroom bags; the bags used are polypropylene simple bags;

[0073] (3) Sterilization: sterilize the filled bacterial bags at normal pressure. Keep the A and B bacterial bags at 100°C for 12 hours; keep the C and D bacterial bags at 100°C for 16 hours. After sterilization, transfer them to the inoculation room and inoculate them after cooling to room temperature.

[0074] (4) Inoculation: Inoculate the spawn bag with Pleurotus ostreatus mycelium. Inoculate at both ends. The inoculation amount at both ends is about 10-12g. After inoculation, put on a sterilized plastic ring and move to the culture room for cultivation;

[0075] (5) Mycelium culture: The culture room should be disinfected regularly, the temperature should be controlled at 24-28°C, and the relative humidity should be 65%-70%. Ventilation should be performed regularly. The culture room should be dark and opaque in the early stage. After 18-20 days of culture, a small amount of scattered light should be added. The mycelium growth should be checked every 5-7 days, and the bags contaminated by foreign bacteria should be cleaned in time to avoid infection. The bags should be stacked on the ground in the culture room in a "well" shape, with a height of 3 to 5 layers.

[0076] Comparative Example 1

[0077] The traditional method of cultivating oyster mushrooms comprises the following steps:

[0078] (1) The culture medium is prepared according to the following mass percentages: bagasse 45%, sawdust 40%, bran 12%, gypsum 1%, and lime 2%. Four portions of the same amount are prepared and marked as group A, group B, group C, and group D.

[0079] The sugarcane bagasse of group A was directly pre-wetted for 12 hours with 45% of the total lime (accounting for 2% of the weight of macadamia nut skin);

[0080] The sugarcane bagasse of group B and group C was directly pre-wetted with 45% lime (2% of the weight of macadamia nut skin) for 24 hours.

[0081] The sugarcane bagasse of group D was directly pre-wetted for 36 hours with 45% lime (accounting for 2% of the weight of macadamia nut skin) added to the total lime.

[0082] Then add miscellaneous sawdust to mix well, add water again and pile for 24 hours; finally add bran, gypsum and remaining lime and other auxiliary materials, add water and stir well to control the water content to 60-65%;

[0083] (2) bagging: bagging the prepared culture media of each group respectively to obtain 4 groups of oyster mushroom bags; the bags used are polypropylene simple bags;

[0084] (3) Sterilization: sterilize the filled bacterial bags at normal pressure. Keep the A and B bacterial bags at 100°C for 12 hours; keep the C and D bacterial bags at 100°C for 16 hours. After sterilization, transfer them to the inoculation room and inoculate them after cooling to room temperature.

[0085] (4) Inoculation: Inoculate the spawn bag with Pleurotus ostreatus mycelium. Inoculate at both ends. The inoculation amount at both ends is about 10-12g. After inoculation, put on a sterilized plastic ring and move to the culture room for cultivation;

[0086] (5) Mycelium culture: The culture room should be disinfected regularly, the temperature should be controlled at 24-28°C, and the relative humidity should be 65%-70%. Ventilation should be performed regularly. The culture room should be dark and opaque in the early stage. After 18-20 days of culture, a small amount of scattered light should be added. The mycelium growth should be checked every 5-7 days, and the bags contaminated by foreign bacteria should be cleaned in time to avoid infection. The bags should be stacked on the ground in the culture room in a "well" shape, with a height of 3 to 5 layers.

[0087] The contamination rates of the oyster mushroom bags of Examples 1-4 and Comparative Example 1 after 28 days of mycelium culture (mold and bacteria) are summarized in the following Table 1.

[0088] Table 1 Total number of contaminated bacteria packages (including mold and bacteria contamination)

[0089]

[0090] From Table 1, we can see that:

[0091] (1) From the comparison between Examples 1-4 and Group A of Comparative Example 1, it can be seen that, under the operating mode of pre-wetting the existing normal wood materials for 12 hours and sterilizing at 100°C for 12 hours, as the amount of macadamia nut peel added increases, the contamination rate of the oyster mushroom bags also increases. When the amount of macadamia nut peel added in Example 4 reaches 50%, the contamination rate of the spawn bags reaches a maximum of 15%. Because the dried macadamia nut peel absorbs water slowly, it is difficult for the water to fully enter the peel within 12 hours, and it cannot be completely sterilized in the subsequent sterilization process, resulting in an increase in the number of contaminated spawn bags; while the sugarcane bagasse itself absorbs water quickly, so there is no contamination rate.

[0092] (2) By comparing Group A, Group B, Group C, and Group D of each embodiment, it can be seen that when the amount of macadamia nut skin added is determined, by extending and increasing the pre-wetting time of macadamia nut skin to 24h (Group B and Group C) and 36h (Group D), the contamination rate of the bacteria bag can be effectively reduced to below 6%. Properly extending the sterilization time to 16h (Group C and Group D) can further reduce the contamination rate to below 5%. When maintaining the pre-wetting for 24h and the sterilization for 16h, the contamination rate of the bacteria bag can be controlled below 4.2%, and can even reach 2.5%. This shows that by extending the pre-wetting time of macadamia nut skin and extending the high-temperature sterilization time, the bacteria bag containing the macadamia nut skin formula can be sterilized more thoroughly.

[0093] Combined with the actual production operation, the crushed macadamia nut peels are soaked in a water pool, and water is added to pile them for pre-wetting. The macadamia nut peels are pre-wetted for 24h to 36h in advance to allow them to absorb enough water until there are water stains in the macadamia nut peel particles, and the sterilization time is appropriately extended (normal pressure sterilization is maintained at above 100℃ for 12h to 16h, and high pressure sterilization is maintained at a pressure of 1.5kg / cm 2 Maintaining it for 2 to 3 hours can effectively reduce the contamination rate of the bacteria bag and achieve an ideal sterilization effect.

[0094] Although the above describes the specific implementation methods of the present invention, it is not intended to limit the scope of protection of the invention. Those skilled in the art should understand that various modifications or variations that can be made by those skilled in the art on the basis of the technical solution of the present invention without creative work are still within the scope of protection of the present invention.

Claims

1. A method for effectively reducing the contamination rate of mushroom bags in cultivating oyster mushrooms using macadamia nut peels and sugarcane bagasse as raw materials, characterized in that: The following steps are involved: (1) Weighing raw materials: weigh the raw materials in advance according to the mass percentage of: 20-50% macadamia nut peel, 15-45% bagasse, 20% miscellaneous wood chips, 12% bran, 1% gypsum, and 2% lime, and set aside; (2) Raw material pretreatment: the weighed macadamia nut skin is crushed, and then pre-wetted to control the moisture content at 30-35%. Then, 10-25% of the total amount of lime is evenly sprinkled, and the mixture is fully stirred. Water is added to increase the moisture content of the macadamia nut skin to 40-45%. Then, 10-25% of the total amount of lime is added, and the mixture is stirred evenly. Then, water is added to increase the moisture content to 60-65%. The mixture is allowed to stand until no water seeps out of the ground. The mixture is pre-wetted for 24 hours, and a film is applied during this period to slow down the rapid loss of moisture. After the macadamia nut skin is pre-wetted, mix the prepared bagasse and sawdust with it, add water again to control the humidity to 60-65% and pile for 24 hours, finally add the prepared bran, gypsum and the remaining amount of lime, add water and stir well to control the moisture content to 60-65%; (3) bagging, bagging the culture medium prepared in step (1) to obtain a culture bag; (4) Sterilization: sterilize the bagged bacteria package, transfer it to the inoculation room after sterilization, and inoculate it after cooling to room temperature; sterilization is carried out by high pressure sterilization or normal pressure sterilization; (5) inoculating, inoculating the spawn bag with Pleurotus ostreatus mycelium, putting it in a sterilized plastic ring after inoculation, and moving it to a culture room for culture; (6) Mycelium culture: The culture room should be disinfected regularly, the temperature should be controlled at 24℃-28℃, and the relative humidity should be 65%-70%. Ventilation should be performed regularly. The culture room should be dark and opaque at the beginning. After 18-20 days of culture, a small amount of scattered light should be added. The mycelium growth should be checked every 5-7 days, and the bags contaminated by foreign bacteria should be cleaned in time to avoid infection.

2. The method for effectively reducing the contamination rate of mushroom bags when cultivating Pleurotus ostreatus using macadamia nut peels and sugarcane bagasse as raw materials according to claim 1, characterized in that In step (1), the mass percentages of the raw materials are: 40% of macadamia nut peel, 25% of bagasse, 20% of miscellaneous wood chips, 12% of bran, 1% of gypsum, and 2% of lime.

3. The method for effectively reducing the contamination rate of mushroom bags when cultivating Pleurotus ostreatus using macadamia nut peels and sugarcane bagasse as raw materials according to claim 1, characterized in that: During the pre-wetting process of the macadamia nut skin, the amount of lime added is 2%-3% of the macadamia nut skin.

4. The method for effectively reducing the contamination rate of mushroom bags when cultivating Pleurotus ostreatus using macadamia nut peels and sugarcane bagasse as raw materials according to claim 1, characterized in that: The weighed macadamia nut skin is crushed and pre-wetted, the moisture content is controlled at 30%, and then 20-25% of the total amount of lime is evenly sprinkled, and it is fully stirred. Water is added to increase the moisture content of the macadamia nut skin to 40%, and then 20-25% of the total amount of lime is added, and it is stirred evenly. Water is added to increase the humidity of the macadamia nut skin to 60% until there is no water seeping out of the ground. The pile is pre-wetted for 24 hours, and the film is covered during this period to slow down the rapid loss of water. If the surface moisture is obviously too dry during the pile covering process, spray to increase the humidity in time.

5. The method for effectively reducing the contamination rate of mushroom bags when cultivating Pleurotus ostreatus using macadamia nut peels and sugarcane bagasse as raw materials according to claim 1, characterized in that: In step (4), the normal pressure sterilization is maintained at 100°C for 16 hours; the high pressure sterilization pressure is 1.5 kg / cm 2 Maintain for 3 hours.

6. The method for effectively reducing the contamination rate of mushroom bags when cultivating Pleurotus ostreatus using macadamia nut peels and sugarcane bagasse as raw materials according to claim 1, characterized in that: In step (5), the inoculation is performed by single-end inoculation or double-end inoculation; the inoculation amount for each bag of bacteria for single-end inoculation is 6-8g, and the inoculation amount for double-end inoculation is 10-12g.

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