Edible mushroom constant temperature and humidity cultivation regulation method for inhibiting bacterial contamination

Abstract

The present application belongs to the field of constant temperature and humidity cultivation regulation technology, and relates to a constant temperature and humidity cultivation regulation method for inhibiting contamination of edible fungi. The method first acquires real-time temperature, real-time humidity, temperature change rate, humidity change rate and current cultivation stage; calls a growth model corresponding to the cultivation stage to determine the real-time growth rate of edible fungus mycelium and miscellaneous bacteria; and calculates a contamination risk index based on the real-time growth rate. When the contamination risk index exceeds a starting threshold, the method takes the maximization of the predicted net growth of edible fungi in a time domain as a target, solves online optimization under the constraint of the maximum temperature and humidity change rate of the equipment, obtains an optimal temperature and humidity setting value sequence, and executes the first setting value to form dynamic fluctuation regulation. When the contamination risk index falls below a safety threshold and stabilizes, the method restores the constant temperature and humidity state. The present application takes advantage of the fact that miscellaneous bacteria are more sensitive to fluctuation stress, and achieves precise and active contamination prevention and control by dynamically inhibiting miscellaneous bacteria while ensuring the growth of edible fungi.

Description

Technical Field

[0001] This invention belongs to the field of constant temperature and humidity cultivation and control technology, and relates to a method for controlling the constant temperature and humidity cultivation of edible fungi to inhibit contamination by miscellaneous bacteria. Background Technology

[0002] The industrialized cultivation of edible fungi is usually carried out in a constant temperature and humidity environment, but it is difficult to avoid the invasion of contaminating microorganisms in a completely closed cultivation room. During the mycelial culture stage, once the spores of contaminating microorganisms such as Trichoderma and Penicillium germinate, their mycelia will compete with the mycelia of edible fungi for nutrients in the culture medium, leading to the spread of contamination and causing serious economic losses.

[0003] Traditional methods for controlling contamination by miscellaneous microorganisms mainly fall into two categories: The first relies on strict space sterilization and air filtration, passively preventing contamination through physical isolation, but this cannot address minor malfunctions in the filtration system or sudden contamination introduced during operation. The second involves remedial measures such as regional isolation or chemical fumigation after contamination signs are detected. These measures are often delayed, and chemical residues can easily remain, affecting the quality of edible fungi products.

[0004] Other control methods attempt to utilize the differences in tolerance ranges between edible fungi and other microorganisms to specific environmental parameters (such as temperature or relative humidity) to suppress other microorganisms by setting a constant biased environment. However, this static bias setting will continuously deviate from the optimal growth conditions of edible fungi, leading to inhibited growth, prolonged cultivation cycles, and reduced overall economic benefits. Therefore, how to suppress the proliferation of other microorganisms while maximizing the normal growth of edible fungi is a pressing technical problem that needs to be solved in this field. Summary of the Invention

[0005] The purpose of this invention is to provide a method for controlling the constant temperature and humidity of edible fungi cultivation to inhibit contamination by miscellaneous bacteria, thereby solving the technical problem of maximizing the normal growth of edible fungi while inhibiting the proliferation of miscellaneous bacteria.

[0006] The technical solution adopted in this invention is as follows:

[0007] A method for controlling the constant temperature and humidity cultivation of edible fungi to suppress contamination by miscellaneous microorganisms is applied to the controller of edible fungi cultivation equipment. The method includes: acquiring real-time temperature, real-time relative humidity, temperature change rate, relative humidity change rate, and the current cultivation stage of the edible fungi; based on the real-time temperature and relative humidity, calling the edible fungi growth rate model and the miscellaneous microorganism growth rate model corresponding to the current cultivation stage to determine the real-time growth rate of the edible fungi mycelium and the real-time growth rate of the miscellaneous microorganisms, respectively; and substituting the real-time growth rate of the edible fungi mycelium, the real-time growth rate of the miscellaneous microorganisms, the temperature change rate, and the relative humidity change rate into a preset risk function to calculate a contamination risk index. The pollution risk index is used to characterize the degree of proliferation advantage of miscellaneous bacteria relative to edible fungi under the current temperature and humidity and their fluctuation conditions. When the pollution risk index is greater than the preset activation threshold, the objective function is to maximize the net growth of edible fungi in the future prediction time domain, and the constraints are the maximum temperature change rate and the maximum humidity change rate allowed by the cultivation environment regulation equipment. Online optimization is performed to obtain the optimal temperature setpoint sequence and the optimal humidity setpoint sequence in the future prediction time domain. At least one of the humidifier, dehumidifier, heater and cooler is driven to execute the first setpoint in the optimal temperature setpoint sequence and the optimal humidity setpoint sequence to form dynamic fluctuation control of the cultivation environment.

[0008] Optionally, the expression for the preset risk function is:

[0009] ;

[0010] in, The real-time growth rate of the aforementioned bacteria. This refers to the real-time growth rate of the edible fungus mycelium. It is a positive real number with a value less than 0.01. The penalty weight is the rate of change. This is the conversion factor for the rate of change of relative humidity relative to the rate of change of temperature. For temperature, Relative humidity, For time.

[0011] Optionally, the objective function of maximizing the net growth of edible fungi in the future prediction time domain is specifically as follows:

[0012] ;

[0013] in, This refers to the net growth of edible fungi. For the current moment, The length of the predicted time domain. The preset weighting coefficient for inhibiting contaminating bacteria. and At time respectively The growth rate of edible fungi mycelium and the growth rate of miscellaneous bacteria.

[0014] Optionally, the edible fungus growth rate model and the miscellaneous fungus growth rate model share the same functional expression, specifically:

[0015] ;

[0016] in, For fungal growth rate, the growth rate of edible fungi , , , , and Using the pre-calibrated first set of model parameters respectively; for the growth rate of miscellaneous bacteria , , , , and Then the pre-calibrated second set of model parameters is used.

[0017] Optionally, the rate of change penalty weight As is associated with the current cultivation stage, a smaller value is taken in the early stage of cultivation when the mycelium of edible fungi has strong recovery ability, and a larger value is taken in key stages such as fruiting body differentiation.

[0018] Optionally, the controller also performs the following operations:

[0019] During the dynamic fluctuation control process, the pollution risk index is continuously calculated. When the pollution risk index is detected to fall below the preset safety threshold and remain stable for a preset period of time, the fluctuation control is stopped, and the cultivation environment is restored and maintained in a constant temperature and humidity state centered on the preset reference temperature and preset reference humidity.

[0020] Optionally, the current cultivation stage is used to determine the model parameters to be invoked and the start-up threshold, wherein different cultivation stages correspond to different edible fungus growth rate model parameters, miscellaneous fungus growth rate model parameters, and start-up thresholds.

[0021] Optionally, the future prediction time domain, the maximum temperature change rate, and the maximum humidity change rate are all dynamically set based on the current cultivation stage.

[0022] In summary, due to the adoption of the above technical solution, the beneficial effects of the present invention are:

[0023] 1. The constructed pollution risk index not only considers the static growth rate ratio of miscellaneous bacteria to edible fungi under the current temperature and humidity, but also introduces the dynamic stress effect of temperature and humidity change rate on miscellaneous bacteria. It can more sensitively and accurately assess the degree of proliferation advantage of miscellaneous bacteria, and realize the transformation from "passive remediation" to "proactive risk identification".

[0024] 2. When the risk exceeds the threshold, instead of using a fixed bias setting, a rolling optimization solution is used to calculate the optimal dynamic temperature and humidity fluctuation sequence for a future period. This method fully utilizes the characteristic that established edible fungi mycelia are more adaptable to environmental fluctuations than other microorganisms. Through controllable temperature and humidity fluctuations, the dual objectives of "inhibiting the proliferation of other microorganisms" and "maximizing the net growth of edible fungi" are achieved synergistically in the dynamic process, overcoming the shortcomings of traditional constant control that suffers from inconsistencies.

[0025] 3. The entire regulation process is based on growth rate models of edible fungi and miscellaneous fungi, and all model parameters, penalty weights of the risk function, and constraints for optimization are related to the current cultivation stage of the edible fungi. This allows the regulation strategy of this method to closely follow the changes in the tolerance of edible fungi to environmental stress and their growth requirements at different physiological stages, exhibiting strong targeting and adaptability, and achieving refined, dynamic protection throughout the entire process. Attached Figure Description

[0026] To more clearly illustrate the technical solutions of the embodiments of the present invention, the accompanying drawings used in the embodiments will be briefly described below. It should be understood that the following drawings only show some embodiments of the present invention and should not be regarded as a limitation of the scope. For those skilled in the art, other related drawings can be obtained based on these drawings without creative effort, wherein:

[0027] Figure 1 This is a flowchart illustrating the principle of a constant temperature and humidity cultivation and control method for edible fungi that inhibits contamination by other microorganisms. Detailed Implementation

[0028] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described in detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are only for explaining the invention and are not intended to limit the invention; that is, the described embodiments are merely some embodiments of the invention, and not all embodiments. The components of the embodiments of the invention described and shown in the accompanying drawings can generally be arranged and designed in various different configurations.

[0029] Therefore, the following detailed description of the embodiments of the invention provided in the accompanying drawings is not intended to limit the scope of the claimed invention, but merely to illustrate selected embodiments of the invention. All other embodiments obtained by those skilled in the art based on the embodiments of the invention without inventive effort are within the scope of protection of the invention.

[0030] It should be noted that relational terms such as "first" and "second" are used merely to distinguish one entity or operation from another, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Furthermore, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such a process, method, article, or apparatus. Without further limitations, an element defined by the phrase "comprising one..." does not exclude the presence of other identical elements in the process, method, article, or apparatus that includes said element.

[0031] The features and performance of the present invention will be further described in detail below with reference to embodiments.

[0032] Example 1:

[0033] like Figure 1 As shown, a method for controlling the constant temperature and humidity of edible fungi cultivation to inhibit contamination by other microorganisms is described. This method is applied to the controller of edible fungi cultivation equipment. The controller performs the following operations to achieve dynamic control:

[0034] I. Data Acquisition:

[0035] The controller first acquires the real-time temperature, real-time relative humidity, temperature change rate, relative humidity change rate, and the current cultivation stage of the edible fungi in the cultivation environment. The real-time temperature and relative humidity can be directly collected by an integrated temperature and humidity sensor installed in the cultivation chamber. The temperature change rate and relative humidity change rate can be calculated by the controller based on the continuously collected temperature values ​​and time differences, and relative humidity values ​​and time differences. The current cultivation stage is determined by the cultivation management system based on preset mycelial growth days or morphological characteristics, such as mycelial germination period, rapid mycelial growth period, and fruiting body differentiation period.

[0036] II. Determination of growth rate:

[0037] The controller has pre-stored a mushroom growth rate model and a miscellaneous microbial growth rate model corresponding to the current cultivation stage. These two models share the same function expression, which is a two-dimensional Gaussian function based on temperature and relative humidity, used to describe the mycelial growth rate under a specific combination of temperature and relative humidity. The specific function expressions for the mushroom growth rate model and the miscellaneous microbial growth rate model are as follows:

[0038] ;

[0039] in, Represents the mycelial growth rate; This represents the maximum potential growth rate of the model; Represents real-time temperature; Represents the optimal growth temperature; The value of this parameter represents the temperature tolerance range. The smaller the value of this parameter, the higher the sensitivity of the mycelial growth rate to temperature, and the faster the growth rate decreases when deviating from the optimal growth temperature; H represents the real-time relative humidity. Represents the optimal relative humidity for growth; This parameter represents the humidity tolerance range; the smaller the value, the higher the sensitivity of the mycelial growth rate to relative humidity. It is used to determine the real-time growth rate of edible mushroom mycelia. In this function expression, , , , , The first set of model parameters, pre-calibrated for specific edible fungi varieties and cultivation stages, was used to determine the real-time growth rate of contaminating microorganisms. In this case, the function expression uses a second set of model parameters pre-calibrated for typical contaminating microorganisms (such as Trichoderma). The controller substitutes the acquired real-time temperature and real-time relative humidity into the two models respectively to determine the real-time growth rate of edible fungi mycelium and the real-time growth rate of contaminating microorganisms.

[0040] III. Pollution Risk Assessment:

[0041] After obtaining the above parameters, the controller will measure the real-time growth rate of the edible fungus mycelium. The real-time growth rate of the aforementioned bacteria The temperature change rate (denoted as...) ) and the relative humidity change rate (denoted as Substituting the values ​​into a preset risk function, a numerical value is calculated, which is defined as the contamination risk index. The contamination risk index characterizes the degree of proliferative advantage of miscellaneous bacteria over edible fungi under the current temperature, humidity, and their fluctuations. A higher index value indicates a greater risk of miscellaneous bacteria contamination outbreaks. The expression for the preset risk function is:

[0042] ;

[0043] in, This represents the pollution risk index. The expression consists of two parts: the first part... This is a static risk term, which calculates the ratio of the growth rate of miscellaneous microorganisms to the growth rate of edible mushroom mycelium under the current stable temperature and relative humidity. The larger the ratio, the more suitable the current static environment is for the proliferation of miscellaneous microorganisms. To prevent the denominator from being zero, a positive real number with a value less than 0.01 is introduced. Part Two This is a dynamic stress risk term. The principle is that when temperature and relative humidity change rapidly, cells need to initiate a series of stress regulation mechanisms to adapt to environmental fluctuations. This consumes additional energy, thus stressing mycelial growth. Because established edible fungi mycelia are larger and have richer intracellular contents, their buffering and adaptive capabilities are generally stronger than those of newly germinating contaminating fungi. Therefore, fluctuations in temperature and humidity disproportionately increase the stress-inhibiting effect on contaminating fungi. To quantify this beneficial stress effect, the second part weights and sums the absolute rates of temperature and relative humidity changes, then multiplies this sum by a rate-of-change penalty weight. .in, This is a conversion factor for the rate of change of relative humidity relative to the rate of change of temperature, used to unify the dimensions and degree of influence. The rate of change penalty weight... It is not a fixed value, but rather correlated with the current cultivation stage. A smaller value is used in the early stages of cultivation when the mycelium of edible fungi has strong resilience, allowing for greater fluctuations to suppress contaminating microorganisms. Conversely, a larger value is used in critical stages sensitive to external disturbances, such as fruiting body differentiation, to limit fluctuations and prioritize the normal differentiation of edible fungi. Through this preset risk function, the controller integrates static environmental suitability and dynamic stress suppression effects into a unified quantitative index.

[0044] IV. Trigger Detection and Dynamic Optimization:

[0045] The controller will calculate the pollution risk index The index is compared with a preset activation threshold. The activation threshold is pre-set based on the current cultivation stage, with different activation thresholds corresponding to different cultivation stages to reflect the varying tolerance to contamination by different microorganisms. When the contamination risk index is less than or equal to the activation threshold, the controller determines that the contamination risk is controllable and maintains the original constant temperature and humidity control logic. When the contamination risk index is greater than the preset activation threshold, the controller determines that the proliferation advantage of contaminating microorganisms has posed a threat and triggers a dynamic fluctuation control mode.

[0046] In the dynamic fluctuation control mode, the controller initiates an online optimization process. The core of this process is to maximize the net growth of edible fungi within the future predicted time domain as the objective function, and to use the maximum allowable rate of temperature change and maximum rate of humidity change of the cultivation environment control equipment as constraints. This online optimization process calculates the optimal temperature setpoint sequence and the optimal humidity setpoint sequence within the future predicted time domain. The expression for the objective function is:

[0047] ;

[0048] in, This represents the net growth of edible fungi, which is the ultimate goal of the optimization solution; Represents the current moment; This represents the length of the predicted time domain;

[0049] and At time respectively The growth rate of edible fungi mycelium and the growth rate of miscellaneous bacteria; This represents the preset weighting coefficient for inhibiting contaminating microorganisms. The principle behind this objective function is that the optimization algorithm should not only pursue the integral of the growth of the edible fungi themselves. Make it as large as possible, and also factor in the amount of miscellaneous bacteria growth. Deducted as a penalty. The larger the value, the stronger the penalty for the growth of contaminating microorganisms, and the more likely the optimal setpoint sequence will be to suppress them. The constraints are the maximum rate of temperature and humidity change determined by the equipment's physical properties, as well as the allowable temperature and humidity boundaries for the safe growth of edible fungi. Within this constraint space, the controller searches for a setpoint that allows... The series of temperature and relative humidity setpoints with the highest values ​​are referred to as the optimal temperature setpoint sequence and the optimal humidity setpoint sequence. The future prediction time domain, the maximum temperature change rate, and the maximum humidity change rate are all dynamically set based on the current cultivation stage to adapt to the physiological characteristics and risk preferences of different growth stages.

[0050] V. Instruction Execution and Scrolling Control:

[0051] After the solution is completed, the controller does not send the entire sequence at once, but extracts only the first setpoint from the optimal temperature setpoint sequence and the optimal humidity setpoint sequence as the target value for the current control cycle. The controller generates control commands based on this first setpoint and drives at least one of the humidifier, dehumidifier, heater, and cooler to execute, thus forming a dynamic fluctuation control of the cultivation environment. When entering the next control cycle, the controller re-executes the complete operation process from data acquisition to command execution, achieving rolling optimization. During the dynamic fluctuation control process, the controller continuously calculates the contamination risk index. When the contamination risk index is detected to fall below a preset safety threshold and remain stable for a preset duration, the controller determines that the threat of bacteria has been eliminated, and immediately stops the fluctuation control, restoring and maintaining the cultivation environment in a constant temperature and humidity state centered on a preset reference temperature and humidity, thereby achieving a balance between antibacterial and energy-saving measures.

[0052] The above description is merely a preferred embodiment of the present invention and is not intended to limit the scope of protection of the present invention. Any modifications, equivalent substitutions, and improvements made by those skilled in the art within the spirit and principles of the present invention should be included within the scope of protection of the present invention.

Claims

1. A method for controlling the constant temperature and humidity of edible fungi cultivation to inhibit contamination by other microorganisms, applied to the controller of edible fungi cultivation equipment, characterized in that, include: The system acquires real-time temperature, real-time relative humidity, temperature change rate, relative humidity change rate, and the current cultivation stage of the edible fungi in the cultivation environment. Based on the real-time temperature and real-time relative humidity, the edible fungus growth rate model and the miscellaneous fungus growth rate model corresponding to the current cultivation stage are called to determine the real-time growth rate of edible fungus mycelium and the real-time growth rate of miscellaneous fungi, respectively. The real-time growth rate of the edible fungus mycelium, the real-time growth rate of the miscellaneous bacteria, the temperature change rate, and the relative humidity change rate are substituted into a preset risk function to calculate the contamination risk index, wherein the contamination risk index is used to characterize the degree of proliferation advantage of miscellaneous bacteria relative to edible fungi under the current temperature and humidity and their fluctuation conditions. When the pollution risk index is greater than the preset activation threshold, the objective function is to maximize the net growth of edible fungi in the future prediction time domain, and the constraints are the maximum temperature change rate and the maximum humidity change rate allowed by the cultivation environment control equipment. The online optimization solution is then performed to obtain the optimal temperature setpoint sequence and the optimal humidity setpoint sequence in the future prediction time domain. Drive at least one of the humidifier, dehumidifier, heater, and cooler to execute the first setpoint in the optimal temperature setpoint sequence and the optimal humidity setpoint sequence to form dynamic fluctuation control of the cultivation environment.

2. The method for controlling the constant temperature and humidity cultivation of edible fungi to inhibit contamination by miscellaneous bacteria according to claim 1, characterized in that, The expression for the preset risk function is: ； in, The real-time growth rate of the aforementioned bacteria. This refers to the real-time growth rate of the edible fungus mycelium. It is a positive real number with a value less than 0.

01. The penalty weight is the rate of change. This is the conversion factor for the rate of change of relative humidity relative to the rate of change of temperature. For temperature, Relative humidity, For time.

3. The method for controlling the constant temperature and humidity cultivation of edible fungi to inhibit contamination by miscellaneous bacteria according to claim 2, characterized in that, The objective function, which is to maximize the net growth of edible fungi in the future prediction time domain, is specifically as follows: ； in, This refers to the net growth of edible fungi. For the current moment, The length of the predicted time domain. The preset weighting coefficient for inhibiting contaminating bacteria. and At time respectively The growth rate of edible fungi mycelium and the growth rate of miscellaneous bacteria.

4. The method for controlling the constant temperature and humidity cultivation of edible fungi to inhibit contamination by miscellaneous bacteria according to claim 3, characterized in that, The edible fungus growth rate model and the miscellaneous fungus growth rate model share the same function expression, specifically: ； in, For fungal growth rate, the growth rate of edible fungi , , , , and Using the pre-calibrated first set of model parameters respectively; for the growth rate of miscellaneous bacteria , , , , and Then the pre-calibrated second set of model parameters is used.

5. The method for controlling the constant temperature and humidity cultivation of edible fungi to inhibit contamination by miscellaneous bacteria according to claim 2, characterized in that, The rate of change penalty weight As is associated with the current cultivation stage, a smaller value is taken in the early stage of cultivation when the mycelium of edible fungi has strong recovery ability, and a larger value is taken in key stages such as fruiting body differentiation.

6. The method for controlling the constant temperature and humidity cultivation of edible fungi to inhibit contamination by miscellaneous bacteria according to claim 1, characterized in that, The controller also performs the following operations: During the dynamic fluctuation control process, the pollution risk index is continuously calculated. When the pollution risk index is detected to fall below the preset safety threshold and remain stable for a preset period of time, the fluctuation control is stopped, and the cultivation environment is restored and maintained in a constant temperature and humidity state centered on the preset reference temperature and preset reference humidity.

7. The method for controlling the constant temperature and humidity cultivation of edible fungi to inhibit contamination by miscellaneous bacteria according to claim 1, characterized in that, The current cultivation stage is used to determine the model parameters to be invoked and the start-up threshold. Different cultivation stages correspond to different edible fungus growth rate model parameters, miscellaneous fungus growth rate model parameters, and start-up thresholds.

8. The method for controlling the constant temperature and humidity cultivation of edible fungi to inhibit contamination by miscellaneous bacteria according to claim 1, characterized in that, The future prediction time domain, the maximum temperature change rate, and the maximum humidity change rate are all dynamically set based on the current cultivation stage.

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