Peach branch source culture medium, and preparation method and application thereof

Abstract

The present application relates to a kind of peach branch source culture medium and its preparation method and application. Specifically, the present application provides a kind of preparation method of peach branch source culture medium, including: peach branch is dried, pulverized, then micro-fermentation, high-temperature fermentation and ventilation cooling fermentation, thereby obtaining the peach branch source culture medium. The present application also provides the culture medium prepared by the method and the application of the culture medium in edible fungi, especially large ball cap mushroom cultivation. The present application uses pure peach sawdust as raw material, through a small amount of water for a long time micro-fermentation, then a large amount of water for a suitable time high-temperature fermentation and later ventilation cooling fermentation, after opening the structure of peach sawdust lignocellulose, promotes the degradation of lignin, and then locks all the nutrients of sawdust, without inoculating seed and high-temperature heating, can be mass-produced, solve the environmental pressure brought by peach branch waste, and also solve the production of high-quality edible fungi, with wide application prospect.

Description

Technical Field

[0001] This invention relates to the field of bio-fermentation technology, specifically to peach branch-derived culture medium, its preparation method, and its application. Background Technology

[0002] Peach cultivation not only produces beautiful blossoms and tempting fruit, but also generates a large number of peach branches. The large-scale generation and accumulation of these peach branch wastes pose a threat to farmland, water bodies, and the living environment, becoming a significant source of pollution. If they are not utilized as resources and are instead discarded as garbage, they will pose risks to air, water, and the human environment. Therefore, the treatment, processing, and utilization of peach branch waste is an essential way to prevent and eliminate pollution and achieve resource utilization.

[0003] Currently, peach farmers prune a large number of peach branches every year, most of which cannot be processed and are instead discarded or burned using traditional methods. This poses both safety hazards and environmental pollution.

[0004] Some have proposed alternative methods for utilizing peach branches. For example, CN202410660378.8 provides a peach branch extract and its preparation and detection methods, the method comprising the following steps: (1) taking peach branch medicinal material, adding water and decocting, separating the solid and liquid to obtain a filtrate; (2) concentrating the filtrate from step (1), and then freeze-drying it, the freeze-drying being divided into three stages: a. pre-freezing: the pre-freezing temperature is -50℃ to -45℃; b. primary drying: the drying temperature is -35℃ to 0℃; c. secondary drying: the drying temperature is 5 to 25℃, to obtain the peach branch extract. For another example, CN201710727833.1 provides a peach branch skin-beautifying herbal bath liquid and its preparation method, the bath liquid being made from 10 kinds of Chinese herbal raw materials such as peach branches. However, both CN202410660378.8 and CN201710727833.1 use peach branches as medicinal material, and the processing volume is very limited.

[0005] For example, CN202211510821.0 provides a rapid fermentation method for producing organic fertilizer from peach branches. The method includes: using the peach gum secreted by the peach branches to attract insects, allowing the insects to eat and produce insect excrement, and then crushing, fermenting, steaming and decomposing, humidifying and covering with a film for fermentation. However, this method requires the use of peach gum to attract insects to eat, which has poor operational controllability and low utilization efficiency.

[0006] Other studies have explored the optimal formula and process for cultivating *Agaricus bisporus* in greenhouses using a mixture of peach sawdust and corn agricultural waste. The results showed that the raw material process was significantly superior to the fermented material in terms of agronomic traits and yield; the fermented material supplemented with short-term high temperatures was superior to the fermented material in terms of yield and agronomic traits; among the raw material processes, the combination of peach sawdust and corn cobs yielded the highest output and exhibited excellent fruiting body characteristics; the combination of peach sawdust and corn stalks showed the best results in terms of fruiting body characteristics such as mushroom shape index and single mushroom weight, with a shorter time from sowing to fruiting, and higher yield and biological efficiency; the multi-raw material combination of peach sawdust, corn stalks, and corn cobs was beneficial for early-stage yield formation. The fermented material treatment process consisted of pre-wetting, pile building and turning, fermentation, and high-temperature treatment in frames (Yang Qizhi, Zhao Qingqing, Chen Qingjun, Zhang Guoqing, Liu Guiping, "Agronomic Traits Analysis of *Agaricus bisporus* Cultivated in Greenhouses with Different Formulas and Processes", Chinese Agricultural Science Bulletin, 2021, 37(14):59-65). The three formulas disclosed in this article all require mixing about 50% by weight of other cultivation materials with peach wood chips, which reduces the processing efficiency of peach branch waste by about 50%. In addition, the short-time high temperature fermentation requires the cultivation materials to be packed into large baskets and sterilized at 100°C under normal pressure for 2 hours. This process is not only cumbersome, but also has a very limited processing capacity, making it unsuitable for large-scale applications.

[0007] Another study analyzed the nutritional components of peach sawdust and other agricultural straws (rice husks, rice straw, corn cobs, corn stalks, cottonseed hulls) and their effects on the mycelial growth of *Agaricus bisporus*. The growth and enzyme activity of *Agaricus bisporus* mycelia cultured on single and composite media of peach sawdust and five types of straw were observed, recorded, and measured. The results showed that peach sawdust had a significantly higher lignin content, and the mycelia of *Agaricus bisporus* were significantly weaker on single substrates than on other agricultural straws. Growth was better in composite media than in single substrates (Xiong Jiaying, Chen Qingjun, Zhang Guoqing, Liu Yang, Effects of sawdust and agricultural straw on the mycelial growth of *Agaricus bisporus*, Journal of Beijing Agricultural College, 2023, 38(3): 16-22). However, this study used peach sawdust and / or other straws only as a culture medium, not as a substrate, resulting in limited treatment volume and usage. Furthermore, it required combination with other materials to form a composite substrate, making large-scale field production impossible and leading to low treatment efficiency of peach sawdust waste. Summary of the Invention

[0008] In order to address the problems of insufficient utilization of peach branch waste generated in peach planting areas, which easily causes environmental pressure and cannot be utilized on a large scale, this invention proposes to use pure peach branches as raw materials to form a culture medium through fermentation and the application of this culture medium in the cultivation of edible fungi such as Agaricus bisporus and Dictyophora indica.

[0009] Specifically, in a first aspect, the present invention provides a method for preparing peach branch source culture medium, the method comprising the following steps: (1) Reduce the moisture content of peach branches to below 15% to obtain dried peach branches; (2) The dried peach branches are crushed once to obtain crushed material; (3) Reduce the moisture content of the primary crushed material to more than 10% to obtain primary crushed dry material; (4) The first-crushed dry material is crushed a second time to obtain the crushed material for fermentation; (5) The pulverized material for fermentation is subjected to micro-fermentation, high-temperature fermentation and aeration cooling fermentation in sequence to obtain the peach branch source culture medium.

[0010] The present invention provides, in a second aspect, a culture medium prepared by the method described in the first aspect of the present invention.

[0011] The present invention provides, in a third aspect, the application of the culture medium according to the second aspect of the present invention in the cultivation of edible fungi.

[0012] Compared with the prior art, the present invention has the following technical advantages: (1) This invention uses 100% peach wood chips as raw material, without the need to add other materials such as rice husks, straw, and corn cobs. It can be carried out in outdoor venues and is suitable for the large-scale industrial application of peach branch waste.

[0013] (2) The method of the present invention can lock in all the nutrients of peach wood chips. In the early stage, the present invention uses a relatively long period of micro-fermentation to open up the lignocellulose structure of the wood chips. In the later stage, a large amount of water is added and high-temperature turning is carried out. Finally, post-fermentation is carried out by ventilation and cooling. This effectively opens the channels for lignin degradation and locks in all the nutrients of the wood chips.

[0014] (3) The method of the present invention can be carried out in an open space, and no additional energy or equipment is required for high-temperature heating sterilization in any process.

[0015] (4) The method of the present invention does not require the introduction of foreign microorganisms, thus eliminating the inoculation step.

[0016] (5) The culture medium prepared by the method of the present invention is particularly suitable for the production of edible fungi, especially giant king mushroom, bamboo fungus, yellow elm mushroom, oyster mushroom, etc. Attached Figure Description

[0017] Figure 1 The image shows a site survey photo of peach tree branch waste.

[0018] Figure 2 The images show photographs of the mycelium of *Agaricus macrocarpa* growing on different types of wood chips.

[0019] Figure 3 The image shows a large-scale collection and crushing of peach tree branches during the preparation of culture medium using pure peach wood chips (March, wood chip crushing stage).

[0020] Figure 4 The photo shows a large-scale fermentation site when pure peach sawdust was used to prepare the culture medium (April, sawdust pile building stage in micro-fermentation).

[0021] Figure 5 The photos show a large-scale fermentation process using pure peach wood chips to prepare the culture medium (early July, high-temperature fermentation).

[0022] Figure 6 The photos show a large-scale fermentation site when pure peach wood chips were used to prepare the culture medium (late July, during the high-temperature fermentation period, water was sprayed and the pile was turned).

[0023] Figure 7 The color change of the culture medium when pure peach wood chips are used to prepare the culture medium is shown (August, the left side is the fermented culture medium, and the right side is the fermentation powder obtained in step (1)).

[0024] Figure 8 The mature fermented material prepared using pure peach wood chips through a process of "micro-fermentation-high-temperature fermentation-aeration and cooling fermentation" is shown.

[0025] Figure 9 The process of preparing culture medium using conventional techniques is shown.

[0026] Figure 10 The image shows a field mulch made from pure wood chips.

[0027] Figure 11 The illustration shows the field cultivation and harvesting of king oyster mushrooms using peach sawdust substrate (where 1 and 2 represent the fruiting stage; 3 shows the mycelium growing in the substrate; and 4 shows the harvested king oyster mushrooms).

[0028] Figure 12 The image shows Grade A giant king mushrooms produced using peach wood chip substrate, along with a field scene.

[0029] Figure 13 The fruiting of bamboo fungus sown in a whole peach sawdust substrate (prepared in Preparation Example 1) is shown. Figure 14 The fruiting results of *Pleurotus ostreatus* seeded in whole peach sawdust substrate (prepared in Preparation Example 1) are shown. Detailed Implementation

[0030] To make the objectives, technical solutions, and advantages of this invention clearer, the technical solutions of this invention will be clearly and completely described below in conjunction with the embodiments of this invention. Obviously, the described embodiments are only some, not all, of the embodiments of this invention. All other embodiments obtained by those skilled in the art based on the embodiments of this invention without creative effort are within the scope of protection of this invention.

[0031] As described above, the present invention provides a method for preparing peach branch source culture medium in a first aspect, the method comprising the following steps: (1) Reduce the moisture content of peach branches to below 15% to obtain dried peach branches; (2) The dried peach branches are crushed once to obtain crushed material; (3) Reduce the moisture content of the primary crushed material to more than 10% to obtain primary crushed dry material; (4) The first-crushed dry material is crushed a second time to obtain the crushed material for fermentation; (5) The pulverized material for fermentation is subjected to micro-fermentation, high-temperature fermentation and aeration cooling fermentation in sequence to obtain the peach branch source culture medium.

[0032] In step (1), the moisture content of the peach branches can be reduced to below 15%, for example, below 14%, below 13%, below 12%, below 11%, or below 10%, to obtain dried peach branches. If the moisture content of the peach branches is too high, it may cause rotting and nutrient loss.

[0033] In step (2), the particle size of the first crushing is less than 20 mm in width (the second largest dimension of the particle in three dimensions) and less than 70 mm in length (the largest dimension of the particle in three dimensions and the length is greater than or equal to the width), which facilitates the drying in step (3) and the secondary crushing in step (4).

[0034] In step (4), it is preferable to pulverize the dry material in one step to a width of less than 15 mm and a length of less than 50 mm. For example, the width can be 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14 or 15 mm, and the length can be 20, 30, 40 or 50 mm; more preferably, the dry material in one step is pulverized into a mixture with a width of less than 15 mm and a length of less than 50 mm.

[0035] In some preferred embodiments, the micro-fermentation includes a first micro-fermentation, a first turning of the pile, a second micro-fermentation, and a second turning of the pile.

[0036] In some preferred embodiments, the first turning is a turning with the addition of water. More preferably, the amount of water added during the first turning is 5% to 10% (e.g., 7%) based on the weight of the pulverized material for fermentation.

[0037] In some preferred embodiments, the fermentation time for the first micro-fermentation is 65 to 75 days (e.g., 70 days).

[0038] Preferably, the fermentation time for the second micro-fermentation is 25 to 30 days (e.g., 27 days).

[0039] In some preferred embodiments, the high-temperature fermentation includes a third and a fourth turning of the compost pile. Preferably, the third turning is done by adding water. More preferably, the third turning is performed after the second turning is completed and the pile has been left to stand for 25 to 30 days (e.g., 27 days).

[0040] Preferably, the fourth turning is done by adding water. More preferably, it is done 10 to 15 days after the third turning is completed and the pile has been left to stand.

[0041] In some preferred embodiments, the amount of water added during the third and fourth turnings is independently 40% to 45% (e.g., 42%) based on the weight of the pulverized material for fermentation.

[0042] Preferably, the fermentation temperature of the high-temperature fermentation is 70°C to 80°C (e.g., 70, 71, 72, 73, 74, 75, 76, 77, 78, 79 or 80°C).

[0043] In some preferred embodiments, the aeration and cooling fermentation includes perforating the pile for aeration and cooling. For example, the aeration and cooling fermentation may include perforating the pile at 50 cm × 50 cm intervals, with a hole diameter of 15 cm to 20 cm; maintaining this for 5 to 7 days. Aeration and cooling can further mature the material.

[0044] The present invention provides, in a second aspect, a culture medium prepared by the method described in the first aspect of the present invention.

[0045] The present invention provides, in a third aspect, the application of the culture medium according to the second aspect of the invention in the cultivation of edible fungi. Preferably, the edible fungus is *Agaricus bisporus* (large-leaved mushroom). Stropharia rugosoannulata ), bamboo fungus ( Dictyophora indusiata ), oyster mushroom ( Pleurotus ostreatus ), Elm Yellow Mushroom ( Pleurotus citrinopileatus ) and lilac mushroom ( Lepistanuda )wait.

[0046] In some more preferred embodiments, the edible fungus is *Stropharia macrocarpa* (large-cap mushroom). Stropharia rugosoannulata The giant king oyster mushroom (commercially known as red pine mushroom) is rich in nutrients and has great potential for medicinal and health benefits. It is one of the ten mushroom species strongly recommended for cultivation by the Food and Agriculture Organization of the United Nations for developing countries. Giant king oyster mushrooms are saprophytic fungi, primarily cultivated using agricultural straw both domestically and internationally, such as rice straw cultivation in tropical and subtropical regions where rice is produced. It is generally believed that giant king oyster mushrooms readily absorb raw materials with high cellulose and hemicellulose content, such as rice straw and stalks. Sawdust, due to its high lignin content, is usually mixed with other materials like straw. However, the inventors have discovered that giant king oyster mushrooms have a strong ability to degrade lignin in peach sawdust. Peach sawdust undergoes micro-fermentation, multiple turnings, and high-temperature fermentation with aeration and cooling more than a month before inoculation. The resulting culture medium is mature, resulting in robust and dense mycelial growth after inoculation, excellent mushroom firmness and elasticity, and vigorous fruiting in the later stages, producing high-quality mushrooms.

[0047] This invention enables the large-scale production of high-quality edible mushroom substrate using 100% peach wood, offering broad application prospects and significant economic benefits. By processing large quantities of peach wood chips into a substrate for edible mushrooms, this invention allows growers to utilize their peach tree branches promptly and efficiently, preventing them from piling up in front of and behind houses and affecting the village's appearance. Therefore, this invention also achieves good social benefits. Furthermore, calculations show that using 1 kg of peach tree branch substrate to cultivate edible mushrooms according to this method can produce 0.6-0.8 kg of mushroom residue. This residue, after further composting and fermentation, becomes an excellent organic fertilizer and soil conditioner, representing a good way to utilize peach tree branches for edible mushroom cultivation. Simultaneously, it perfectly solves problems related to environmental management, fire prevention, disaster mitigation, and agricultural resource recycling in peach-growing areas, thus achieving outstanding ecological benefits.

[0048] Example The present invention will be further described below by way of examples. However, it should be understood that these embodiments are for illustrative purposes only, and the scope of protection of the present invention is not limited to these embodiments.

[0049] Preliminary research: For many years, the inventor has been researching the production of fertilizer from crushed peach tree branches. However, due to the slow degradation of lignin, the fertilizer production cycle is lengthy (6-12 months), limiting the ability to consume peach tree branches in a short period. After conducting extensive research (see...), the inventor... Figure 1 Through formulation and process experiments with multiple edible mushroom species (including *Stropharia carinata*, *Lentinula edodes*, *Pleurotus ostreatus*, and *Dictyophora indica*), it was found that the peach sawdust-derived culture medium prepared by the method of this invention is suitable for multiple edible mushroom species, such as *Pleurotus ostreatus*, *Pleurotus ostreatus*, *Stropharia carinata*, and *Dictyophora indica*, among which *Stropharia carinata* is the most suitable (see later). Figures 11 to 14 ).

[0050] Experimental Example 1 This experimental example analyzes the heavy metal content of the process and products of oyster mushroom cultivation using peach sawdust (prepared by secondary crushing of peach sawdust as described in steps (1) to (4) of Preparation Example 1) as raw material, in order to assess the safety of the culture medium. The heavy metal content was measured according to GB2762-2017. The experimental formulas were supplemented with 55% and 70% peach sawdust, respectively. Cottonseed hulls and corn cobs were used as controls (CK). Two processes, namely, cooked material and fermented material, were used to prepare the mushroom logs for cultivation. The heavy metal content of the obtained fruiting bodies and the original peach sawdust was determined.

[0051] The results are shown in Table 1. As can be seen from Table 1, except for the F-70 where Pb exceeded the standard, all other heavy metals met the requirements of GB2762-2017.

[0052] Table 1. Heavy metal content of different culture media, pure peach sawdust, and oyster mushroom fruiting bodies.

[0053] Experiment Example 2 This experiment measured pesticide residues (dichlorvos, deltamethrin, carbendazim, difenoconazole, and pyridaben) in peach sawdust from different sources. The "new" or "old" samples indicate the time of collection shown. The results are shown in Table 2. Table 2 shows that dichlorvos, deltamethrin, and pyridaben residues were not detected in the peach sawdust. New peach sawdust contained a certain amount of difenoconazole, while old peach sawdust stored for more than six months showed no pesticide residues, indicating that pesticide residues in peach sawdust decomposed over time. Tests for dichlorvos, deltamethrin, carbendazim, difenoconazole, and pyridaben on the first flush of oyster mushroom fruiting bodies obtained from the three formulations and two processes shown in Table 1 showed no pesticide residues. Therefore, using peach sawdust as a culture medium for edible fungi is safe in terms of pesticide residues and can be used with confidence.

[0054] Table 2. Detection results of different pesticide residues in peach wood chips.

[0055] Experimental Example 3 This experiment measured the porosity-related parameters of peach sawdust with different particle sizes and inoculated *Agaricus bisporus* spawn with sawdust of different particle sizes to analyze the effect of peach sawdust particle size on *Agaricus bisporus* mycelial growth. The results showed that *Agaricus bisporus* spawn could grow within a sawdust particle size range of less than 15 mm. Furthermore, as the particle diameter increased, the aeration gaps increased, the water-holding gaps decreased, and the mycelial growth became thinner and weaker (results are shown in Table 3 below). Figure 2As shown in the figure, mycelial growth is better in the 0-15mm mixture, indicating that the combination of particle size is more suitable for its physicochemical properties. Larger sawdust particles require further processing if used in production, while smaller particles may require higher electricity and labor costs. Since the particles produced by the pulverizer vary in size, the mixture can meet the needs of mycelial growth. Therefore, a mixture of sawdust particles with a width (coarseness) of 0mm to 15mm and a length of 0-50mm is preferred. Table 3. Physical properties of different peach wood shavings particles.

[0056] Preparation Example 1 In this preparation example, 100% peach branch sawdust was used with a "micro-fermentation 75 + 30 days + high" process. The peach branch source culture medium was prepared by a process of "warm fermentation for 30 days + aerated and cooled fermentation for 5-7 days" (the whole process takes about 5 months). The specific preparation process is as follows (see also...). Figures 4 to 8 ): (1) Collection and stacking of raw materials: Starting from mid-September, peach tree branches and trunks (including leaves) were collected as raw materials. The moisture content of the raw materials was measured to be 47% to 48%. After being stacked naturally until November to December, the moisture content of the raw materials decreased significantly (to below 15%).

[0057] (2) Crushing: After being piled up, the moisture content of the raw materials will drop to 15% by January 15 of the following year. The raw materials with a moisture content reduced to 15% will be coarsely crushed (i.e., the first crushing, crushed to a width of less than 20 mm and a length of less than 70 mm) to obtain coarsely crushed raw materials (i.e., dry material after one crushing). The coarsely crushed raw materials will be placed until March 15, when the moisture content drops to about 10%, and then finely crushed (i.e., the second crushing, crushed to a width of less than 15 mm and a length of less than 50 mm) to obtain crushed material for fermentation. At the same time, a pile will be built, with a height of 2 m to 3 m, a width of 8 m to 10 m, and a length that follows the site.

[0058] (3) Micro-fermentation: The above-mentioned crushed material is turned over for the first time. 5% water is added during the turning to mix the crushed material evenly and prevent dust from forming during the turning. At the same time, the crushed material is slightly moist and undergoes slight fermentation (i.e., the first micro-fermentation). This opens up the structure of lignocellulose while avoiding the loss of nutrients from peach branch sawdust.

[0059] After 70 days of the first micro-fermentation (around the end of May), the pile is turned over (second turning), and 25% water is added to continue micro-fermentation (second micro-fermentation). The second micro-fermentation lasts 30 days, and the high-temperature fermentation period begins in early July.

[0060] (4) High-temperature fermentation: 30 days after the second turning (early July), water is added again and the pile is turned again (the third turning and water addition), with the amount of water added being 40% of the material (crushed material). In mid-July, the temperature inside the material reaches 70℃, and the pile is turned again (i.e., the fourth turning), with the amount of water added being 40% of the material (crushed material), and then high-temperature fermentation continues for 2 weeks.

[0061] (5) Aeration and cooling fermentation: Drill holes in the pile from the end of July to the beginning of August. Use an excavator to drive 6-inch pipes 4 meters deep from both sides of the pile, with a spacing of 0.5 x 0.5 meters. Aeration and cooling fermentation continues for one week, and then the material is discharged to obtain the final culture medium. The whole process takes about 5 months.

[0062] Preparation Example 2 The same method as in Preparation Example 1 was used, except that the fermentation material consisted of 50% by mass sawdust, 25% by mass corn cobs and 25% by mass corn stalks, instead of 100% by mass pure peach branch sawdust in Preparation Example 1.

[0063] Preparation Example 3 (Conventional Fermentation Process) The preparation method was basically the same as in Example 1, except that the 100% by weight peach branch sawdust obtained from the crushing was fermented according to the following conventional method: pre-wetting for 3 days (i.e., adding water to make the material moisture content 70% by weight), then the first turning was performed, followed by high-temperature fermentation for 6 days (the temperature was measured at 70°C), then the second turning was performed with the addition of water (30% by weight), and then the material was turned once more. The entire process took about 3 weeks, and the resulting culture medium was then used for sowing (see...). Figure 9 ).

[0064] Preparation Example 4 (Conventional Fermentation Process) The same method as in Preparation Example 3 was used, except that the fermentation material consisted of 50% by mass sawdust, 25% by mass corn cobs, and 25% by mass corn stalks. The entire process took about 3 weeks, and the resulting culture medium was then used for sowing.

[0065] Planting Example 1 The culture medium prepared in Example 1 was used to cultivate *Agaricus macrocarpa* (the *Agaricus macrocarpa* spawn was purchased from Shandong Sansheng Wanwu Biotechnology Co., Ltd.) using conventional methods. The specific cultivation process is as follows: In open fields, ridge cultivation is used. Ridges are prepared using substrate: 0.5 m wide × 0.15 m high × 10 m long, with a 0.5 m spacing between ridges. 50 kg of substrate is used per square meter. Each substrate preparation is repeated three times. After sowing, the ridge surface is flattened and covered with 2 cm of soil. Water is sprayed until the soil moisture content is maintained at approximately 65%, then a 10 cm layer of straw is laid to stabilize moisture (see [reference]). Figure 10 , Figure 11 , Figure 12 ).

[0066] Planting Example 2 The process was carried out in basically the same manner as in Planting Example 1, except that the culture medium prepared in Preparation Example 2 was used instead of the culture medium prepared in Preparation Example 1.

[0067] Planting Example 3 The process was carried out in basically the same manner as in Planting Example 1, except that the culture medium prepared in Preparation Example 3 was used instead of the culture medium prepared in Preparation Example 1.

[0068] Planting Example 4 The process was carried out in basically the same manner as in Planting Example 1, except that the culture medium prepared in Preparation Example 4 was used instead of the culture medium prepared in Preparation Example 1.

[0069] The results are shown in Table 4, which illustrates the effects of different formulations and processes used in cultivation examples 1 to 4 on the yield and quality of *Agaricus bisporus*.

[0070] Table 4. Effects of different formulas and processes on the yield and quality of *Agaricus bisporus* in cultivation examples 1 to 4.

[0071] Table 5. Sensory quality grade indicators of fresh fruiting bodies of *Pleurotus ostreatus* (DB / T 1310) Planting Example 5 This cultivation example uses the culture medium prepared in Preparation Example 1 to grow bamboo fungus. The results showed that the bamboo fungus grew well on this culture medium, indicating that this medium is also suitable for growing bamboo fungus. See also Figure 13 Planting Example 6 This cultivation example uses the culture medium prepared in Preparation Example 1 to cultivate *Pleurotus ostreatus*. The results showed that *Pleurotus ostreatus* grew well on this culture medium, indicating that this medium is also suitable for cultivating *Pleurotus ostreatus* (see [link]). Figure 14 ).

[0072] Table 4 shows that the substrate of Planting Example 4 (conventional fermentation process) had a relatively balanced yield in both the early and late stages. Compared to Planting Example 4, the substrate of Planting Example 3 (conventional fermentation process) had a higher yield in the later stages, presumably because the wood was harder in the early stages, preventing the mycelium from penetrating deep into the sawdust. The substrate of Preparation Example 2 had a high yield in the early stages but weakened significantly in the later stages. The substrate of Preparation Example 1 had a balanced yield, with the highest yield in both the early and late stages, as well as the highest proportion of Grade 1 to Grade 3 mushrooms.

[0073] Based on the effects of the two processes and two formulas, the 100% sawdust, after undergoing micro-fermentation, high-temperature fermentation, and aeration and cooling fermentation, achieved a high degree of decomposition and full release of nutrients. This resulted in robust growth of the mycelium of the giant puffball mushroom, and the mushrooms that emerged had a hard and firm texture.

[0074] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, and not to limit them; although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some of the technical features; and these modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for preparing a peach branch source culture medium, characterized in that, The method includes the following steps: (1) Reduce the moisture content of peach branches to below 15% to obtain dried peach branches; (2) The dried peach branches are crushed once to obtain crushed material; (3) Reduce the moisture content of the primary crushed material to more than 10% to obtain primary crushed dry material; (4) The first-crushed dry material is crushed a second time to obtain the crushed material for fermentation; (5) The pulverized material for fermentation is subjected to micro-fermentation, high-temperature fermentation and aeration-cooling fermentation in sequence to obtain the peach branch source culture medium; The micro-fermentation includes a first micro-fermentation, a first turning, a second micro-fermentation, and a second turning; the first turning involves adding water, with the amount of water added being 5% to 10% of the weight of the crushed material used for fermentation; the second turning involves adding water, with the amount of water added being 20% ​​to 30% of the weight of the crushed material used for fermentation; the fermentation time for the first micro-fermentation is 65 to 75 days; the fermentation time for the second micro-fermentation is 30 to 35 days. The high-temperature fermentation is carried out at a temperature of 70°C to 80°C; the high-temperature fermentation includes a third and a fourth turning of the compost pile; the third turning is a water-added turning, carried out 30 to 35 days after the second turning is completed and the pile has been left to stand; the fourth turning is a water-added turning, carried out 10 to 15 days after the third turning is completed and the pile has been left to stand; the amount of water added in the third and fourth turnings is independently 40% to 45% of the weight of the crushed material used for fermentation; The aeration and cooling fermentation includes the step of aeration and cooling on the pile.

2. The method according to claim 1, characterized in that: The air-permeable and cooling fermentation is carried out in the following manner: holes are punched at intervals of 50 cm × 50 cm, with a hole diameter of 15 cm to 20 cm; the maintenance time is 5 to 7 days.

3. The peach branch source culture medium prepared by the method according to claim 1 or 2.

4. The application of the peach branch source culture medium according to claim 3 in edible fungi cultivation.

5. The application according to claim 4, characterized in that, The edible fungus is *Stropharia macrocarpa* (also known as king oyster mushroom). Stropharia rugosoannulata ), bamboo fungus ( Dictyophora indusiata ), oyster mushroom ( Pleurotus ostreatus ) and elm yellow mushroom ( Pleurotus citrinopileatus ).

6. The application according to claim 5, characterized in that, The edible fungus is *Stropharia macrocarpa* (also known as king oyster mushroom). Stropharia rugosoannulata ).

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