Edible mushroom culture medium containing acanthopanax sessiliflorus as well as preparation method and application of edible mushroom culture medium

Abstract

The invention relates to the technical field of edible mushroom cultivation, in particular to an edible mushroom cultivation medium containing acanthopanax sessiliflorus and a preparation method and application thereof.The edible mushroom cultivation medium is prepared from, by weight, 60-80 parts of acanthopanax sessiliflorus stalks, 10-20 parts of wheat bran, 1-3 parts of acanthopanax sessiliflorus fruit extract, 1-3 parts of cane sugar, 1-2 parts of gypsum and water. The water content of the edible mushroom culture medium is 60%-65% of the mass of the edible mushroom culture medium. Auricularia auricula cultivated by using the edible fungus cultivation medium is large in body size, uniform in individual and high in total flavonoid content, which indicates that the edible fungus cultivation medium can promote the growth of edible fungi and improve the quality of the edible fungi.

Description

Technical Field

[0001] The invention relates to the technical field of edible fungus cultivation, and in particular to an edible fungus cultivation substrate containing Acanthopanax brevis and a preparation method and application thereof. Background Art

[0002] Wood ear (Auricularia auricula) is a nutritious and medicinally valuable edible fungus rich in polysaccharides, dietary fiber, protein, vitamins, and minerals such as iron and calcium. It possesses numerous physiological functions, including antioxidant, lipid-lowering, and immune-boosting properties. Its active ingredients, such as wood ear polysaccharides and adenosine, have been shown to exhibit anti-tumor, anticoagulant, and intestinal microbiome-regulating effects, earning it the nickname "the meat of vegetarians." With the increasing adoption of healthy eating practices, market demand for wood ear mushrooms has grown annually. However, the functional components of wood ear mushrooms grown using traditional cultivation media are limited, making it difficult to meet consumer demand for high-quality functional foods. Therefore, developing a cultivation medium that can significantly enhance the nutritional value and quality of wood ear mushrooms is crucial. Summary of the Invention

[0003] In order to solve the above problems, the present invention provides an edible fungus cultivation substrate containing Acanthopanax brevis and its preparation method and application. The edible fungus cultivation substrate obtained according to the preparation method provided by the present invention can promote the growth of edible fungi and improve the quality of edible fungi.

[0004] To achieve the above purpose, the specific technical solutions of the present invention are as follows: A first aspect of the present invention provides an edible fungus cultivation matrix containing Acanthopanax brevis. The edible fungus cultivation matrix comprises, by weight, 60 to 80 parts of Acanthopanax brevis stems, 10 to 20 parts of wheat bran, 1 to 3 parts of Acanthopanax brevis fruit extract, 1 to 3 parts of sucrose, 1 to 2 parts of gypsum, and water. The water content of the edible fungus cultivation matrix is 60% to 65% of the mass of the edible fungus cultivation matrix.

[0005] Furthermore, the Acanthopanax sphenanthera stems are peeled Acanthopanax sphenanthera stems or Acanthopanax sphenanthera stems with skin.

[0006] Furthermore, the particle size of the Acanthopanax brevis stem is 2 mm to 3 mm, which not only retains the active ingredients of Acanthopanax brevis but also promotes the degradation of lignin.

[0007] Furthermore, the edible fungus cultivation matrix also includes oak sawdust. Calculated by weight, the edible fungus cultivation matrix consists of 60 to 80 parts of Acanthopanax serrata stems, 1 to 20 parts of oak sawdust, 10 to 20 parts of wheat bran, 1 to 3 parts of Acanthopanax serrata fruit extract, 1 to 3 parts of sucrose, 1 to 2 parts of gypsum and water.

[0008] A second aspect of the present invention provides a method for preparing the above-mentioned edible fungus cultivation substrate containing Acanthopanax brevis, comprising the following steps: crushing the stems of Acanthopanax brevis to obtain crushed Acanthopanax brevis stems; The Acanthopanax brevis fruit is crushed, decocted, filtered and dried to obtain the Acanthopanax brevis fruit extract; Acanthopanax serrata stems, wheat bran, Acanthopanax serrata fruit extract, sucrose and gypsum are weighed in proportion, or Acanthopanax serrata stems, oak sawdust, wheat bran, Acanthopanax serrata fruit extract, sucrose and gypsum are weighed in proportion, and then water is added and mixed evenly to obtain the edible fungus cultivation matrix.

[0009] Furthermore, the decoction time is 1.5h~2.5h.

[0010] The third aspect of the present invention provides a use of the above-mentioned edible fungus cultivation substrate in promoting the growth of edible fungi or improving the quality of edible fungi.

[0011] Furthermore, the edible fungi are wood ear, shiitake mushroom, mulberry linterae or ganoderma lucidum.

[0012] Furthermore, the quality refers to polysaccharide content and total flavonoid content.

[0013] A fourth aspect of the present invention provides a method for cultivating wood ear mushrooms, which specifically comprises the following steps: inoculating the wood ear mushroom liquid spawn into the edible fungus cultivation matrix described above, and culturing the wood ear mushrooms to obtain the wood ear mushrooms.

[0014] Furthermore, based on the mass of the edible fungus cultivation matrix, the inoculation amount of the wood ear liquid spawn is 3% to 5% of the edible fungus cultivation matrix.

[0015] Furthermore, the culture temperature is 20°C to 25°C, and the humidity is 85% to 90%.

[0016] Compared with the prior art, the present invention has the following beneficial effects: The invention provides an edible fungus cultivation matrix containing Acanthopanax brevis. The edible fungus cultivation matrix comprises, by weight, 60 to 80 parts of Acanthopanax brevis stems, 10 to 20 parts of wheat bran, 1 to 3 parts of Acanthopanax brevis fruit extract, 1 to 3 parts of sucrose, 1 to 2 parts of gypsum and water, and the water content of the edible fungus cultivation matrix is 60% to 65% of the mass of the edible fungus cultivation matrix. (1) The components of the edible fungus cultivation matrix provided by the present invention achieve the synergistic effect of the trinity of physical structure, nutrient supply and biological activity: the stems of Acanthopanax sphenanthera are rich in cellulose and lignin, which are the main carbon source for the growth of edible fungi. They can provide sufficient carbon skeleton for edible fungi and support the huge network structure of mycelium. They are easier to be decomposed by mycelium than traditional sawdust and can shorten the fungus cycle. The stems of Acanthopanax sphenanthera are rich in various active ingredients such as flavonoids, phenolic acids and triterpenoid compounds. These natural active substances may be transferred to the fruiting bodies of edible fungi, thereby increasing the content of functional ingredients in edible fungi. Wheat bran contains protein, vitamins and minerals, which supplement nitrogen sources, adjust the carbon-nitrogen ratio, and meet the nitrogen needs of mycelium growth. The extract of Acanthopanax acuminata fruit contains active ingredients such as alkaloids and flavonoids, which can stimulate the activity of mycelium, enhance stress resistance, make mycelium grow more stably in adverse environments, and improve the yield and quality. Sucrose, as a fast-acting carbon source, can quickly provide energy for mycelium germination and initial expansion, accelerate mycelium to occupy the culture matrix space, and shorten the culture cycle. Gypsum adjusts the pH value of the matrix to an appropriate range, and at the same time provides edible fungi with mineral elements such as calcium and sulfur, promotes the formation and firmness of mycelium cell walls, and enhances mycelium toughness and anti-lodging ability. The optional addition of oak sawdust further enriches the carbon source types and physical pore structure of the matrix, enhances air permeability, and is beneficial to mycelium respiratory metabolism. (2) Compared with traditional single wood or grain matrix, the matrix provided by the present invention can better meet the nutritional needs of edible fungi at different growth stages. In the early growth stage of edible fungi, sucrose and Acanthopanax fruit extract activate mycelium, wheat bran provides a quick-acting nitrogen source, and Acanthopanax stems provide space for mycelium colonization; in the middle growth stage of edible fungi, Acanthopanax stems gradually decompose to produce oligosaccharides, and oak sawdust begins to participate in degradation; in the late growth stage of edible fungi, gypsum maintains ion balance, and the residual lignin-cellulose complex degraded by Acanthopanax stems provides a continuous carbon source for fruiting body formation, preventing the matrix from being over-softened and collapsing in the late stage; (3) By using Acanthopanax stems and Acanthopanax fruit extract as raw materials for edible fungi cultivation matrix, the high-value utilization of Acanthopanax by-products is achieved, and the Acanthopanax industry chain is extended.

[0017] The preparation method provided by the present invention can obtain an edible fungus cultivation matrix. The edible fungus cultivation matrix can be used to cultivate wood-rotting edible fungi and can significantly improve the quality of the edible fungi. Experiments show that when using the edible fungus cultivation matrix to cultivate wood ear mushrooms, the harvested wood ear mushrooms are large in size, with a diameter 20.3% to 28.6% higher than that of wood ear mushrooms cultivated with ordinary edible fungus cultivation matrices. The individual mushrooms are also more uniform, and the polysaccharide content and total flavonoid content of the wood ear mushrooms are significantly increased. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the following briefly introduces the drawings required for use in the embodiments or the description of the prior art. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying any creative work.

[0019] Figure 1 This shows the appearance of the mushroom bags after bagging of the four edible fungus cultivation substrates ME1, ME2, ME3, and ME4; in Figure A, the left substrate is MECK and the right substrate is ME1; in Figure B, the left substrate is MECK and the right substrate is ME2; in Figure C, the left substrate is MECK, the middle substrate is ME3, and the right substrate is ME4.

[0020] Figure 2 Figure 2. The appearance of wood ear mushrooms cultured on four edible fungus cultivation substrates: ME1, ME2, ME3, and ME4. The culture substrates corresponding to the wood ear mushrooms on the left, middle, and right in Figure A are MECK, ME1, and ME2, respectively; the culture substrates corresponding to the wood ear mushrooms on the left, middle, and right in Figure B are MECK, ME3, and ME4, respectively. DETAILED DESCRIPTION

[0021] The specific embodiments of the present invention are described in detail below, but it should be understood that the scope of protection of the present invention is not limited by the specific embodiments. Based on the embodiments in the present invention, all other embodiments obtained by those of ordinary skill in the art without making creative work are within the scope of protection of the present invention. The experimental methods described in the embodiments of the present invention are conventional methods unless otherwise specified, and the materials, reagents, etc. used in the following embodiments can be obtained from commercial sources unless otherwise specified.

[0022] With the popularization of healthy eating concepts, the market demand for wood ear mushrooms (Xiaogu) has been growing year by year. However, the functional ingredients of wood ear mushrooms produced by traditional cultivation substrates are limited, making it difficult to meet consumers' demand for high-quality functional foods. Therefore, it is of great significance to develop a cultivation substrate that can significantly improve the nutritional value and quality of wood ear mushrooms.

[0023] The present invention provides an edible fungus cultivation substrate containing Acanthopanax brevis, a preparation method, and applications thereof. The edible fungus cultivation substrate comprises, by weight, 60-80 parts of Acanthopanax brevis stems, 10-20 parts of wheat bran, 1-3 parts of Acanthopanax brevis fruit extract, 1-3 parts of sucrose, 1-2 parts of gypsum, and water. The water content of the edible fungus cultivation substrate is 60-65% of the mass of the edible fungus cultivation substrate. Fungus cultivated using this edible fungus cultivation substrate exhibits large size, uniform size, and a high total flavonoid content, demonstrating that this edible fungus cultivation substrate can promote the growth of edible fungi and improve their quality.

[0024] Example 1: An edible fungus cultivation substrate containing Acanthopanax brevis is prepared by the following steps: S1. Preparation of crushed Acanthopanax brevis stems with bark: Dry the Acanthopanax brevis stems with bark and crush them to a particle size of 2.5 mm.

[0025] S2. Preparation of Acanthopanax brevis fruit extract: Grind the dried Acanthopanax brevis fruit with a grinder to obtain Acanthopanax brevis fruit crushed material, mix the Acanthopanax brevis fruit crushed material with water in a weight ratio of 1:10, and cook for 2 hours. Stop heating, filter the aqueous extract with a 500-mesh filter to obtain the filter residue, and dry it at 100°C to obtain the Acanthopanax brevis fruit extract.

[0026] S3. Mixing: Weigh 60 parts by weight of crushed Acanthopanax brevis stems with bark, 20 parts of oak sawdust, 15 parts of wheat bran, 2 parts of Acanthopanax brevis fruit extract, 2 parts of sucrose, and 1.5 parts of gypsum, add water and mix well to make the moisture content of the edible fungus cultivation medium 63%, to obtain an edible fungus cultivation medium.

[0027] Example 2: An edible fungus cultivation substrate containing Acanthopanax brevis is prepared by the following steps: S1. Preparation of crushed product of peeled Acanthopanax brevis stems: peel the stems of Acanthopanax brevis, dry them, and crush them into particles with a size of 2.5 mm.

[0028] S2. Preparation of Acanthopanax brevis fruit extract: Grind the dried Acanthopanax brevis fruit with a grinder to obtain Acanthopanax brevis fruit crushed material, mix the Acanthopanax brevis fruit crushed material with water in a weight ratio of 1:10, and cook for 2 hours. Stop heating, filter the aqueous extract with a 500-mesh filter to obtain the filter residue, and dry it at 100°C to obtain the Acanthopanax brevis fruit extract.

[0029] S3. Mixing: Weigh 60 parts by weight of crushed peeled stems of Acanthopanax brevis, 20 parts of oak sawdust, 15 parts of wheat bran, 2 parts of Acanthopanax brevis fruit extract, 2 parts of sucrose, and 1.5 parts of gypsum, add water and mix evenly until the moisture content of the edible fungus cultivation medium is 63%, thereby obtaining an edible fungus cultivation medium.

[0030] Example 3: An edible fungus cultivation substrate containing Acanthopanax brevis is prepared by the following steps: S1. Preparation of crushed Acanthopanax serrata stems with bark: Dry the Acanthopanax serrata stems with bark and crush them to a particle size of 2.5 mm.

[0031] S2. Preparation of Acanthopanax brevis fruit extract: Grind the dried Acanthopanax brevis fruit with a grinder to obtain Acanthopanax brevis fruit crushed material, mix the Acanthopanax brevis fruit crushed material with water in a weight ratio of 1:10, and cook for 2 hours. Stop heating, filter the aqueous extract with a 500-mesh filter to obtain the filter residue, and dry it at 100°C to obtain the Acanthopanax brevis fruit extract.

[0032] S3. Mixing: Weigh 80 parts of crushed Acanthopanax brevis stems with skin, 15 parts of wheat bran, 2 parts of Acanthopanax brevis fruit extract, 2 parts of sucrose, and 1.5 parts of gypsum by weight, add water and mix well to make the water content of the edible fungus cultivation medium 63%, to obtain an edible fungus cultivation medium.

[0033] Example 4: An edible fungus cultivation substrate containing Acanthopanax brevis is prepared by the following steps: S1. Preparation of crushed product of peeled Acanthopanax brevis stems: peel the stems of Acanthopanax brevis, dry them, and crush them into particles with a size of 2.5 mm.

[0034] S2. Preparation of Acanthopanax brevis fruit extract: Grind the dried Acanthopanax brevis fruit with a grinder to obtain Acanthopanax brevis fruit crushed material, mix the Acanthopanax brevis fruit crushed material with water in a weight ratio of 1:10, and cook for 2 hours. Stop heating, filter the aqueous extract with a 500-mesh filter to obtain the filter residue, and dry it at 100°C to obtain the Acanthopanax brevis fruit extract.

[0035] S3. Mixing: Weigh 80 parts by weight of crushed peeled stems of Acanthopanax brevis, 15 parts of wheat bran, 2 parts of Acanthopanax brevis fruit extract, 2 parts of sucrose, and 1.5 parts of gypsum, add water and mix well to make the moisture content of the edible fungus cultivation medium 63%, to obtain an edible fungus cultivation medium.

[0036] Example 5: An edible fungus cultivation substrate containing Acanthopanax brevis is prepared by the following steps: S1. Preparation of crushed Acanthopanax brevis stems with bark: Dry the Acanthopanax brevis stems with bark and crush them to a particle size of 3 mm.

[0037] S2. Preparation of Acanthopanax brevis fruit extract: Grind the dried Acanthopanax brevis fruit with a grinder to obtain Acanthopanax brevis fruit crushed material, mix the Acanthopanax brevis fruit crushed material with water in a weight ratio of 1:10, and cook for 2 hours. Stop heating, filter the aqueous extract with a 500-mesh filter to obtain the filter residue, and dry it at 100°C to obtain the Acanthopanax brevis fruit extract.

[0038] S3. Mixing: Weigh 70 parts by weight of crushed Acanthopanax brevis stems with bark, 10 parts of oak sawdust, 10 parts of wheat bran, 1 part of Acanthopanax brevis fruit extract, 1 part of sucrose, and 1 part of gypsum, add water and mix evenly until the moisture content of the edible fungus cultivation medium is 60%, thereby obtaining an edible fungus cultivation medium.

[0039] Example 6: An edible fungus cultivation substrate containing Acanthopanax brevis is prepared by the following steps: S1. Preparation of crushed Acanthopanax brevis stems with bark: Dry the Acanthopanax brevis stems with bark and crush them to a particle size of 2 mm.

[0040] S2. Preparation of Acanthopanax brevis fruit extract: Grind the dried Acanthopanax brevis fruit with a grinder to obtain Acanthopanax brevis fruit crushed material, mix the Acanthopanax brevis fruit crushed material with water in a weight ratio of 1:10, and cook for 2 hours. Stop heating, filter the aqueous extract with a 500-mesh filter to obtain the filter residue, and dry it at 100°C to obtain the Acanthopanax brevis fruit extract.

[0041] S3. Mixing: Weigh 65 parts of crushed Acanthopanax brevis stems with bark, 15 parts of oak sawdust, 20 parts of wheat bran, 3 parts of Acanthopanax brevis fruit extract, 3 parts of sucrose, and 2 parts of gypsum by weight, add water and mix evenly until the moisture content of the edible fungus cultivation medium is 65%, thereby obtaining an edible fungus cultivation medium.

[0042] Comparative Example 1: An edible fungus cultivation substrate is prepared by the following steps: 80 parts of oak sawdust, 15 parts of wheat bran, 2 parts of sucrose, and 1.5 parts of gypsum were weighed by weight, and water was added and stirred evenly so that the moisture content of the edible fungus cultivation matrix was 63%, thereby obtaining an edible fungus cultivation matrix.

[0043] Examples 1 to 6 have similar effects. For the convenience of subsequent discussion and reference, the present invention selects Examples 1 to 4 and Comparative Example 1 for comparative experiments. The edible fungus cultivation substrates prepared in Examples 1 to 4 and Comparative Example 1 are marked as: ME4, ME3, ME2, ME1, and MECK, respectively.

[0044] ME4, ME3, ME2, ME1 and MECK were bagged respectively and sterilized under high pressure at 121℃ for 30min. After the bags became cool, they were moved to the inoculation room for inoculation and cultivation of black fungus: black fungus strains were inoculated using liquid inoculation, and the inoculation amount was 4 v / w of the base material; the culture temperature was maintained at 20℃~25℃, and the humidity was maintained at 85%~90%.

[0045] like Figure 1 As shown, the wood ear bags of ME1 and ME2 are both yellower than MECK, but there is no color difference between ME1 and ME2.

[0046] The present invention conducted morphological observation and determination on the fungus cultured on four edible fungus cultivation substrates, ME4, ME3, ME2, and ME1 (MECK edible fungus cultivation substrate was used as a control), and the results were as follows: like Figure 2 As shown in Figure A, the front of the dried wood ear slices cultured by MECK, ME1, and ME2 are black-brown, the back is gray-brown with velvet, the ear petals are naturally curled, the front and back are clearly distinguished, there is no abnormal smell, and there is no significant difference in morphology. However, the ear slices cultured by ME1 and ME2 are larger in size, with diameters 20.3% and 25.8% larger than those of MECK, and the individuals are more uniform.

[0047] like Figure 2 As shown in Figure B, the three types of wood ears cultured by MECK, ME3 and ME4 are black-brown on the front, gray-brown with fuzz on the back, and the earlobes are naturally curled. The front and back are clearly distinguished, there is no abnormal smell, and there is no significant difference in shape. However, the earlobes of ME3 and ME4 are larger, with diameters 22.9% and 28.6% larger than those of MECK, and the individuals are more uniform.

[0048] The present invention further measured the components and contents of the fungus cultured in four edible fungus cultivation substrates, ME4, ME3, ME2, and ME1 (MECK edible fungus cultivation substrate was used as a control), and the results are shown in Tables 1 and 2.

[0049] Table 1 Differences in components of Auricularia auricula cultured with MECK, ME1, and ME2 Note: a, b, and c in the table indicate significant differences between the groups.

[0050] Table 2 Differences in components of Auricularia auricula cultured with MECK, ME3, and ME4 Note: a, b, and c in the table indicate significant differences between the groups.

[0051] As can be seen from Table 1, there was no significant difference in the protein, crude fat, vitamin C, and water content between the fungus cultured by ME1 and ME2; there was a significant difference in polysaccharide content between ME2 and MECK, and no significant difference between ME1 and MECK; and in terms of total flavonoids content, the fungus cultured by ME2 had the highest total flavonoids content, which was significantly different from that of the other groups.

[0052] As can be seen from Table 2, there was no significant difference in the content of protein, crude fat, vitamin C, water and polysaccharide in the fungus cultured by MECK, ME3 and ME4. However, in terms of total flavonoids, the fungus cultured by ME4 had the highest total flavonoids content, which was significantly different from that of other groups.

[0053] It should be noted that when numerical ranges are mentioned in the present invention, it should be understood that both endpoints of each numerical range and any value between the two endpoints may be selected. Since the steps and methods used are the same as those in the embodiments, in order to avoid redundancy, the present invention describes preferred embodiments. Although preferred embodiments of the present invention have been described, those skilled in the art may make additional changes and modifications to these embodiments once they understand the basic inventive concepts. Therefore, the appended claims are intended to be interpreted as including the preferred embodiments and all changes and modifications that fall within the scope of the present invention.

[0054] Obviously, those skilled in the art may make various changes and modifications to the present invention without departing from the spirit and scope of the present invention. Thus, if such changes and modifications fall within the scope of the claims and their equivalents, the present invention is intended to include such changes and modifications.

Claims

1. An edible fungus cultivation substrate containing Acanthopanax brevis, characterized in that: The edible fungus cultivation matrix consists of 60 to 80 parts of Acanthopanax scutellariae stems, 10 to 20 parts of wheat bran, 1 to 3 parts of Acanthopanax scutellariae fruit extract, 1 to 3 parts of sucrose, 1 to 2 parts of gypsum and water in parts by weight; and the water content of the edible fungus cultivation matrix is 60% to 65% based on the mass of the edible fungus cultivation matrix.

2. The edible fungus cultivation substrate according to claim 1, characterized in that The short-stemmed Acanthopanax stems are peeled short-stemmed Acanthopanax stems or short-stemmed Acanthopanax stems with skin; the particle size of the short-stemmed Acanthopanax stems is 2mm~3mm.

3. The edible fungus cultivation substrate according to claim 1, characterized in that The edible fungus cultivation matrix also includes oak sawdust. Calculated by weight, the edible fungus cultivation matrix consists of 60 to 80 parts of Acanthopanax serrata stems, 1 to 20 parts of oak sawdust, 10 to 20 parts of wheat bran, 1 to 3 parts of Acanthopanax serrata fruit extract, 1 to 3 parts of sucrose, 1 to 2 parts of gypsum and water.

4. A method for preparing an edible fungus cultivation substrate containing Acanthopanax brevis according to claim 1 or claim 3, characterized in that: The following steps are involved: crushing the stems of Acanthopanax brevis to obtain crushed Acanthopanax brevis stems; The Acanthopanax brevis fruit is crushed, decocted, filtered and dried to obtain the Acanthopanax brevis fruit extract; Acanthopanax serrata stems, wheat bran, Acanthopanax serrata fruit extract, sucrose and gypsum are weighed in proportion, or Acanthopanax serrata stems, oak sawdust, wheat bran, Acanthopanax serrata fruit extract, sucrose and gypsum are weighed in proportion, and then water is added and mixed evenly to obtain the edible fungus cultivation matrix.

5. The preparation method according to claim 4, characterized in that The decoction time is 1.5h~2.5h.

6. Use of the edible fungus cultivation substrate according to claim 1 in promoting the growth of edible fungi or improving the quality of edible fungi.

7. The use according to claim 6, characterized in that The edible fungi are wood ear, shiitake mushroom, mulberry linterae or ganoderma lucidum.

8. A method for cultivating wood ear mushrooms, characterized in that: The fungus liquid spawn is inoculated into the edible fungus cultivation substrate according to claim 1, and the fungus is obtained after cultivation.

9. The cultivation method according to claim 8, characterized in that Based on the mass of the edible fungus cultivation matrix, the inoculation amount of the wood ear liquid spawn is 3% to 5% of the edible fungus cultivation matrix.

10. The cultivation method according to claim 8, characterized in that The culture temperature is 20° C. to 25° C., and the humidity is 85% to 90%.

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