Edible fungus strain cultivation bottle
By designing edible fungi spawn cultivation bottles with adjustable permeability air tubes and temperature control components, the problems of insufficient permeability and temperature control in traditional cultivation bottles have been solved, thus optimizing the spawn growth environment and improving mycelial development.
Patent Information
- Application Number
- CN202423189150.X
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-24
- Publication Date
- 2026-01-09
- Estimated Expiration
- 2034-12-24
AI Technical Summary
Traditional edible mushroom spawn cultivation bottles have shortcomings in terms of air permeability, moisture retention, and temperature control, which affect mycelial growth, and the small bottle opening makes operation inconvenient.
An edible fungus spawn cultivation bottle was designed, comprising a base, bottle body, bottle cap, temperature control component, and venting tube. The bottle body and base are designed separately, the venting tube allows for adjustable air permeability, the temperature control component achieves temperature control through a semiconductor cooler and temperature sensor, and the transparent bottle body facilitates observation.
It achieves a balance between air permeability and humidity, allows for temperature control, is easy to operate, is suitable for fungal growth, and improves mycelial development.
Smart Images
Figure CN223772687U_ABST
Abstract
Description
Technical Field
[0001] This utility model belongs to the field of edible fungi cultivation technology, and in particular relates to an edible fungi spawn cultivation bottle. Background Technology
[0002] Edible fungi are macrofungi that can be consumed by humans. Specifically, edible fungi are mushrooms that can be eaten. Mushrooms refer to a class of macrofungi that can form large fleshy fruiting bodies or sclerotia and can be consumed or used for medicinal purposes.
[0003] Because many edible fungi are wild or poisonous, agricultural institutions need to cultivate them. Cultivation often utilizes incubators to control the environment, resulting in higher-quality fungi. Most edible fungi are grown on a large scale in farmland. Those cultivating the fungi need to select suitable strains outdoors. The cultivation of edible fungi requires specific temperature and humidity conditions, and isolation from the outside environment is necessary for a certain period.
[0004] However, traditional culture bottles have a relatively simple structure, usually a simple cylindrical bottle, which presents many inconveniences in use. For example, during the cultivation process, it is difficult to balance air permeability and moisture retention. If the air permeability is too poor, the bottle is prone to oxygen deficiency, which is not conducive to mycelial growth. If the moisture retention is insufficient, the culture medium is prone to drying out, which also has an adverse effect on mycelial development. Moreover, it is difficult to maintain the temperature, which also affects mycelial growth. In addition, in order to avoid interference from the external environment, traditional culture bottles are mostly small-mouthed glass bottles. However, the small mouth makes it difficult to place the substrate in the culture bottle, and the culture bottle is also difficult to clean after the culture is completed.
[0005] Therefore, a culture bottle for edible fungi strains is proposed. Utility Model Content
[0006] To solve the above-mentioned technical problems, this utility model proposes an edible fungus spawn cultivation bottle.
[0007] To achieve the above objectives, this utility model provides a culturing bottle for edible fungi, comprising:
[0008] A base, with a light-shielding sleeve fixedly attached to the top of the base;
[0009] The bottle body is a cylindrical transparent bottle with an open top surface. The bottom of the bottle body abuts against the top surface of the base, and the light-shielding sleeve is provided on the outside of the bottle body.
[0010] A bottle cap, wherein the bottle cap is threadedly sealed to the top of the bottle body, a vent tube is fixedly connected to the center of the bottle cap, a cap is threadedly sealed to the top of the vent tube, and a waterproof and breathable membrane is fixedly connected to the center of the top surface of the cap.
[0011] A temperature control component is fixedly connected to the light-shielding sleeve, and the inner side of the temperature control component abuts against the outer side of the bottle body.
[0012] Preferably, the bottom surface of the bottle is concave inward.
[0013] Preferably, a sponge layer is attached to the bottom of the bottle body, and the sponge layer is used to absorb the nutrient solution.
[0014] Preferably, the temperature control component includes a thermoelectric cooler, which is fixed to the bottom of the light-shielding sleeve, with the inner side of the thermoelectric cooler abutting against the bottle body and the outer side of the thermoelectric cooler connected to the outside air.
[0015] Preferably, the temperature control component further includes a temperature sensor, a temperature measuring hole is provided on the bottle cap, the temperature sensor is inserted into the temperature measuring hole, the temperature sensor is electrically connected to a microcontroller, the microcontroller controls the start / stop and power of the semiconductor cooler, and the microcontroller is fixedly connected to the base.
[0016] Preferably, a rechargeable battery is fixedly connected inside the base, and the rechargeable battery is electrically connected to the semiconductor cooler, temperature sensor, and microcontroller.
[0017] Preferably, the temperature measuring hole and the temperature sensor are sealed together by a rubber stopper.
[0018] Preferably, an insulation layer is fixedly attached to the inside of the light-shielding sleeve.
[0019] Compared with the prior art, the present invention has the following advantages and technical effects:
[0020] This invention allows for the opening of the bottle cap to allow for the filling of the substrate inside. The bottle opening is aligned with the inner diameter, facilitating substrate filling and subsequent cleaning. After filling, the cap is closed. The top surface of the vent tube on the cap has a small opening for easy inoculation of the spawn. When not in use, the top surface of the vent tube is sealed with a waterproof and breathable membrane to reduce the entry of unwanted microorganisms that could interfere with spawn growth. This design ensures breathability while preventing moisture loss, maintaining the humidity and oxygen levels necessary for spawn growth. After inoculation, the bottle is placed on a light-shielding sleeve on the base to prevent light from affecting spawn growth. The separate design of the bottle and the light-shielding sleeve allows for easy observation of mycelial growth by lifting the bottle. The temperature control component can heat or cool the bottle and controls the internal temperature through heat transfer, preventing excessively high or low temperatures that could negatively impact mycelial growth. This invention provides a reasonably designed edible mushroom spawn cultivation bottle with controllable temperature, easy observation, good breathability, and suitable humidity, all conducive to spawn growth and development. Attached Figure Description
[0021] The accompanying drawings, which form part of this application, are used to provide a further understanding of this application. The illustrative embodiments and descriptions of this application are used to explain this application and do not constitute an undue limitation of this application. In the drawings:
[0022] Figure 1 This is a schematic diagram of the structure of the edible fungus spawn cultivation bottle of this utility model;
[0023] Figure 2 This is a cross-sectional view of the edible fungus spawn cultivation bottle of this utility model;
[0024] Figure 3 This is an exploded view of the edible fungus spawn cultivation bottle of this utility model;
[0025] Figure 4 for Figure 2 A magnified view of A in the middle.
[0026] In the diagram: 1. Base; 2. Light-shielding sleeve; 3. Bottle body; 4. Bottle cap; 5. Vent tube; 6. Sealing cap; 7. Waterproof and breathable membrane; 8. Sponge layer; 9. Semiconductor cooler; 10. Temperature sensor; 11. Temperature measuring hole; 12. Microcontroller; 13. Rechargeable battery; 14. Rubber stopper; 15. Insulation layer. Detailed Implementation
[0027] The technical solutions of the present utility model will be clearly and completely described below with reference to the accompanying drawings of the embodiments. Obviously, the described embodiments are only some embodiments of the present utility model, and not all embodiments. Based on the embodiments of the present utility model, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the protection scope of the present utility model.
[0028] The spawn production process for edible fungi is a complex but crucial step, directly affecting the yield and quality of the fungi. It consists of three main steps: mother spawn production, primary spawn production, and cultivation spawn production. The following is an example of the steps:
[0029] I. Mother Seed Production
[0030] Culture medium preparation
[0031] Formula selection: Mother culture media typically use nutrient-rich, well-defined formulas. A common one is Potato Dextrose Agar (PDA), whose main components include potato (providing carbon, nitrogen, vitamins, and other nutrients), glucose (the main carbon source), and agar (a solidifying agent). Generally, each 1000 ml of medium contains 200 g of potato, 20 g of glucose, and 20 g of agar.
[0032] Preparation process: First, wash and peel the potatoes, cut them into small pieces, and boil them in water for 20-30 minutes until the potatoes are soft. Then, filter the solution through double-layered gauze and collect the filtrate. Next, add agar to the filtrate, heat and stir until completely dissolved, then add glucose and stir well. Finally, dispense the culture medium into test tubes, filling each tube approximately 1 / 4 to 1 / 5 of its length. After dispensing, tightly plug the test tubes with cotton swabs and place them in an autoclave. Sterilize at 121℃ and 1.05-1.1 kg / cm² for 20-30 minutes. After sterilization, tilt the test tubes to cool and solidify, forming a slant culture medium.
[0033] Vaccination
[0034] Selecting the seed source: Select tissue from healthy, disease-free fruiting bodies as the seed source. For example, for shiitake mushrooms, select tissue from the edge of the cap, as the mycelial activity is stronger there. Disinfect the selected fruiting bodies with 75% alcohol for approximately 30-60 seconds, then rinse 2-3 times with sterile water.
[0035] Inoculation procedure: Inoculation should be performed on a sterile work surface. Sterilize the sterilized inoculation tools (such as inoculation needles and hooks) by flaming them over an alcohol lamp. After cooling, pick a small piece of tissue (approximately 2-3 mm square) from the fruiting body and quickly inoculate it into the center of the slant culture medium. After inoculation, briefly flame the mouth of the test tube over a flame and then plug it with a cotton swab.
[0036] nourish
[0037] Place the inoculated test tubes in a constant temperature incubator, setting the temperature according to the specific edible mushroom variety. For example, the mother culture temperature for oyster mushrooms is generally around 25℃, while for enoki mushrooms it is 20-22℃. Under suitable temperatures, mycelium will begin to grow. During the cultivation period, it is important to observe the mycelial growth. Mother culture typically takes 7-14 days; the mother culture is complete when the mycelium has completely covered the slant surface.
[0038] II. Production of Original Seeds
[0039] Culture medium preparation
[0040] Formula Selection: There are various formulas for the original culture medium, with wheat grain medium being a common one. Taking wheat grains as an example, every 1000 ml of medium requires 800-900 grams of wheat grains, 10-20 grams of gypsum powder, and 10-20 grams of calcium carbonate. Select plump, disease-free wheat grains. First, soak the wheat grains in clean water for 12-24 hours, depending on their plumpness, until they are fully swelled. Then, remove the wheat grains and boil them in a pot for 15-20 minutes, until the grains have no white core but the skin is not broken.
[0041] Adding auxiliary materials and dispensing: Remove the cooked wheat grains, drain the water, add gypsum powder and calcium carbonate, and stir well. Then dispense it into culture bottles (such as 750 ml glass bottles), filling them to about 2 / 3 of their height. Seal the bottle openings tightly with cotton plugs, place them in an autoclave, and sterilize at 121℃ and 1.05-1.1 kg / cm² for 1.5-2 hours.
[0042] Vaccination
[0043] On a sterile work surface, sterilize the mouth of the mother culture test tube covered with mycelium and the inoculation tools by flaming them over an alcohol lamp flame. Use an inoculation hook to pick up an appropriate amount of mycelium (about the size of a broad bean) from the mother culture slant and inoculate it onto the surface of the culture medium in the original culture bottle. Then, flaming the bottle mouth over a flame and plugging it with a cotton plug.
[0044] nourish
[0045] Place the inoculated spawn bottles into the incubation room. The temperature of the incubation room should be adjusted according to the edible fungus variety. For example, the incubation temperature for shiitake mushroom spawn is 22-25℃. During the incubation process, pay attention to maintaining good ventilation and a certain level of humidity in the room. The spawn incubation time is generally 3-4 weeks. When the mycelium has covered more than 2 / 3 of the bottle, the spawn production is complete.
[0046] III. Cultivation Seed Production
[0047] Culture medium preparation
[0048] Formula and preparation method: The formula for the culture medium of the cultivated cultivar is similar to that of the original cultivar, and cottonseed hull medium can also be used. Taking cottonseed hull medium as an example, the formula is generally 80%-90% cottonseed hulls, 10%-20% wheat bran, 1%-2% gypsum powder, and 1%-2% lime. Sun-dry the cottonseed hulls for 1-2 days in advance to remove impurities. Then add wheat bran, gypsum powder, and lime according to the formula, add water and stir evenly to make the moisture content of the culture medium reach 60%-65% (it is appropriate to squeeze the culture medium tightly in your hand; water should seep out between your fingers but not drip).
[0049] Dispensing and Sterilization: Dispense the culture medium into inoculum bags (such as 17×33 cm polypropylene plastic bags), filling each bag to approximately 3 / 4 of its capacity. Then tie the bag opening tightly with a string and place it in an atmospheric pressure autoclave at 100°C for 8-10 hours, or in an autoclave at 121°C and 1.05-1.1 kg / cm² for 1.5-2 hours.
[0050] Vaccination
[0051] Inoculation is carried out in an inoculation room or inoculation box. Before inoculation, the inoculation site is disinfected with a disinfectant (such as an aerosol disinfectant), and then the primary culture bottle covered with mycelium and the inoculation tools are sterilized over an alcohol lamp flame. Use an inoculation spoon to scoop out an appropriate amount of mycelium (about the size of a walnut) from the primary culture bottle and inoculate it onto the surface of the culture medium in the cultivation bag, and then tie the bag tightly.
[0052] nourish
[0053] After inoculation, the spawn bags are placed in a cultivation room. The temperature, humidity, and ventilation conditions of the cultivation room should be controlled according to the edible fungus variety. For example, the cultivation temperature for wood ear fungus spawn is 25-28℃. During the cultivation period, the mycelial growth should be checked regularly, and contaminated spawn bags should be removed promptly. The cultivation time for the spawn is generally 3-4 weeks. Once the mycelium has fully colonized the bag, the spawn is ready and can be used for edible fungus cultivation and production.
[0054] This invention relates to a primary seed bottle used in primary seed production, which can ensure the temperature, humidity, and air permeability inside the bottle during the primary seed production process, and facilitates observation.
[0055] To make the above-mentioned objectives, features and advantages of this utility model more apparent and understandable, the utility model will be further described in detail below with reference to the accompanying drawings and specific embodiments.
[0056] Reference Figures 1 to 4 As shown, this embodiment provides a mushroom spawn cultivation bottle, comprising:
[0057] Base 1, with a light-shielding sleeve 2 fixedly attached to the top of base 1;
[0058] Bottle 3 is a cylindrical transparent bottle with an open top. The bottom of bottle 3 abuts against the top surface of base 1, and a light-shielding sleeve 2 is placed on the outside of bottle 3.
[0059] Bottle cap 4, bottle cap 4 is threadedly sealed to the top of bottle body 3, a vent tube 5 is fixedly connected to the center of bottle cap 4, a cap 6 is threadedly sealed to the top of vent tube 5, and a waterproof and breathable membrane 7 is fixedly connected to the center of the top surface of cap 6.
[0060] The temperature control component is fixedly connected to the light-shielding sleeve 2, and the inner side of the temperature control component abuts against the outer side of the bottle body 3. The temperature control component controls the temperature inside the bottle body 3.
[0061] This invention allows the bottle cap 4 to be opened to fill the bottle body 3 with substrate. The opening of the bottle body 3 is the same as its inner diameter, facilitating substrate filling and subsequent cleaning. After filling with substrate, the bottle cap 4 is closed. The top surface of the vent tube 5 on the bottle cap 4 has a small opening for easy inoculation of the fungus. When the opening is not needed, the top surface of the vent tube 5 is sealed by a waterproof and breathable membrane 7 to reduce the entry of miscellaneous bacteria that may interfere with the growth of the fungus, while ensuring breathability and preventing moisture loss, thus maintaining the humidity and oxygen levels of the fungal growth environment. After inoculation, the bottle body 3 is placed on the light-shielding sleeve 2 of the base 1 to prevent light from affecting the growth of the fungus. The bottle body 3 and the light-shielding sleeve 2 are designed separately, allowing the bottle body 3 to be lifted for observation of mycelial growth, making observation convenient. The temperature control component can generate heat or cool, and controls the temperature inside the bottle body 3 through heat transfer between the component and the bottle body 3, preventing the temperature inside the bottle body 3 from being too high or too low, which would affect mycelial growth. The edible fungus spawn cultivation bottle of this invention has a reasonable design, controllable temperature, easy observation, good air permeability, and suitable humidity, which is conducive to the growth and development of the spawn.
[0062] The design was further optimized so that the bottom of bottle 3 is concave inward.
[0063] When the culture medium is poured into the culture bottle, the concave bottom helps guide the flow of the culture medium and distribute it evenly at the bottom of the bottle, so that the mycelium can come into contact with evenly distributed nutrients in the early stage of growth, which is conducive to the uniform growth of the mycelium.
[0064] The design has been further optimized so that a sponge layer 8 is attached to the bottom of the bottle body 3, and the sponge layer 8 is used to absorb the nutrient solution.
[0065] The sponge layer 8 absorbs nutrient solution beneficial to mycelial growth in the early stages of substrate placement. It slowly releases nutrients during the initial cultivation of edible fungi spawn, providing a continuous and stable nutrient supply to the mycelium. Furthermore, the sponge layer 8 itself has excellent water absorption and retention properties. While absorbing nutrient solution, it can maintain the appropriate humidity level inside the bottle for edible fungi mycelial growth by absorbing or evaporating water.
[0066] The solution is further optimized. The temperature control component includes a semiconductor cooler 9, which is fixed to the bottom of the light-shielding sleeve 2. The inner side of the semiconductor cooler 9 is in contact with the bottle body 3, and the outer side of the semiconductor cooler 9 is connected to the outside air.
[0067] The semiconductor cooler 9 can achieve cooling or heating functions by changing the direction of the current. It also exchanges heat with the bottle body 3 to regulate the temperature inside the bottle body 3, keeping the temperature inside the bottle body 3 within a suitable range for mycelial growth.
[0068] Further optimization of the solution includes a temperature sensor 10. A temperature measuring hole 11 is provided on the bottle cap 4. The temperature sensor 10 is inserted into the temperature measuring hole 11. The temperature sensor 10 is electrically connected to a microcontroller 12. The microcontroller 12 controls the start-up, shutdown and power of the semiconductor cooler 9. The microcontroller 12 is fixedly connected to the base 1.
[0069] Temperature sensor 10 can monitor the temperature inside bottle 3 in real time and transmit the temperature information to microcontroller 12. Microcontroller 12 processes the temperature information and starts the semiconductor cooler 9 to cool down bottle 3 when the temperature is higher than the set temperature. When the temperature is higher than the set temperature, it starts the semiconductor cooler 9 to heat up bottle 3. After returning to the appropriate temperature range, the semiconductor cooler 9 stops working, thus realizing intelligent control of the temperature inside bottle 3.
[0070] In a further optimized design, a rechargeable battery 13 is fixedly connected inside the base 1, and the rechargeable battery 13 is electrically connected to the semiconductor cooler 9, the temperature sensor 10, and the microcontroller 12.
[0071] The semiconductor cooler 9, microcontroller 12, and temperature sensor 10 are all powered by a rechargeable battery 13, which can maintain the normal operation of the temperature control components when there is no power supply outdoors or during transportation, freeing them from the limitations of wired power supply.
[0072] The design was further optimized by sealing the temperature measuring hole 11 and the temperature sensor 10 with a rubber stopper 14.
[0073] The rubber stopper 14 ensures the airtight connection between the temperature measuring hole 11 and the temperature sensor 10, preventing bacteria from entering the bottle body 3.
[0074] The design has been further optimized, with an insulation layer 15 fixed inside the shading sleeve 2.
[0075] The insulation layer 15 can relatively isolate the external temperature from the internal temperature of the bottle 3, maintaining a relatively stable internal temperature of the bottle 3.
[0076] Any aspects of this utility model that are not detailed herein are conventional technical means known to those skilled in the art.
[0077] In the description of this utility model, it should be understood that the terms "longitudinal", "lateral", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings. They are only for the convenience of describing this utility model and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, they should not be construed as limitations on this utility model.
[0078] The embodiments described above are merely preferred embodiments of the present utility model and are not intended to limit the scope of the present utility model. Various modifications and improvements made to the technical solutions of the present utility model by those skilled in the art without departing from the spirit of the present utility model should fall within the protection scope defined by the claims of the present utility model.
Claims
1. A culturing bottle for edible fungi strains, characterized in that, include: A base (1), with a light-shielding sleeve (2) fixedly attached to the top of the base (1); Bottle body (3), the bottle body (3) is a cylindrical transparent bottle with an open top surface, the bottom of the bottle body (3) abuts against the top surface of the base (1), and the light-shielding sleeve (2) covers the outside of the bottle body (3); Bottle cap (4), the bottle cap (4) is threadedly sealed to the top of the bottle body (3), a vent tube (5) is fixedly connected to the center of the bottle cap (4), a cap (6) is threadedly sealed to the top of the vent tube (5), and a waterproof and breathable membrane (7) is fixedly connected to the center of the top surface of the cap (6). Temperature control component, which is fixedly connected to the light shield (2), with the inner side of the temperature control component abutting against the outer side of the bottle body (3).
2. The edible fungus spawn cultivation bottle according to claim 1, characterized in that: The bottom of the bottle (3) is concave inward.
3. The edible fungus spawn cultivation bottle according to claim 2, characterized in that: The bottom of the bottle body (3) is in contact with a sponge layer (8), which is used to absorb nutrient solution.
4. The edible fungus spawn cultivation bottle according to claim 1, characterized in that: The temperature control component includes a semiconductor cooler (9), which is fixed to the bottom of the light-shielding sleeve (2). The inner side of the semiconductor cooler (9) abuts against the bottle body (3), and the outer side of the semiconductor cooler (9) is connected to the outside air.
5. The edible fungus spawn cultivation bottle according to claim 4, characterized in that: The temperature control component also includes a temperature sensor (10). A temperature measuring hole (11) is provided on the bottle cap (4). The temperature sensor (10) is inserted into the temperature measuring hole (11). The temperature sensor (10) is electrically connected to a microcontroller (12). The microcontroller (12) controls the start-up, shutdown and power of the semiconductor cooler (9). The microcontroller (12) is fixedly connected to the base (1).
6. The edible fungus spawn cultivation bottle according to claim 5, characterized in that: A rechargeable battery (13) is fixedly connected inside the base (1), and the rechargeable battery (13) is electrically connected to the semiconductor cooler (9), temperature sensor (10), and microcontroller (12).
7. The edible fungus spawn cultivation bottle according to claim 5, characterized in that: The temperature measuring hole (11) and the temperature sensor (10) are sealed together by a rubber stopper (14).
8. The edible fungus spawn cultivation bottle according to claim 1, characterized in that: The light-shielding sleeve (2) has an insulation layer (15) fixed inside.