Additive for mushroom cultivation medium, mushroom cultivation medium, mushroom cultivation method, additive for basidiomycete cultivation medium, basidiomycete cultivation medium and basidiomycete cultivation method

Abstract

An additive for a mushroom cultivation medium that contains a processed Kuding tea product. The additive for a mushroom cultivation medium promotes the growth of mushroom mycelia. The additive for a mushroom cultivation medium improves the quality of mushroom fruit bodies. The additive for a mushroom cultivation medium increases the yield of mushroom fruit bodies.

Description

Additive for medium for mushroom cultivation, medium for mushroom cultivation, method for cultivating mushrooms, additive for medium for cultivating basidiomycetes, medium for cultivating basidiomycetes, and method for cultivating basidiomycetes

[0001] The present invention relates to a medium additive for mushroom cultivation, a medium for mushroom cultivation, a method for cultivating mushrooms, a medium additive for basidiomycete cultivation, a medium for basidiomycete cultivation, and a method for cultivating basidiomycetes.

[0002] Mushrooms are rich in dietary fiber and low in calories, and as health consciousness has grown, they have become a popular food ingredient among consumers in recent years.

[0003] Various mushroom cultivation methods have been proposed, but with consumers' recent trend toward natural products, cultivation methods using plant-derived ingredients are attracting attention.

[0004] Non-Patent Document 1 discloses that saponin, a component contained in green tea, black tea, oolong tea, etc., promotes the formation of fruiting bodies in oyster mushrooms. Non-Patent Document 2 discloses that saponin contained in camellia oil cake promotes the mycelial elongation of king oyster mushrooms and oyster mushrooms, and also promotes the fruiting body formation of enokitake mushrooms and king oyster mushrooms.

[0005] Yumi Umagae, Journal of the Japanese Society of Mushroom Science, Vol. 20 (4) 193-198, 2013 Hajime Maeda et al., 124th Annual Meeting of the Japanese Forest Society, Session ID: P1-158, Effect of saponin contained in camellia oil cake on mycelial elongation and fruiting body formation of mushrooms, 2013

[0006] However, in the method of Non-Patent Document 1, although the effect of saponin on promoting fruit body formation in oyster mushrooms was observed, the formation of caps was suppressed as the number of fruit bodies increased, which left a problem in that the quality of the fruit bodies themselves declined and fruit bodies of low commercial value were formed. Furthermore, Non-Patent Document 2 discloses the effect of saponin contained in camellia oil cake on promoting mycelial elongation and fruit body formation, but does not clarify the effect of improving the quality of fruit bodies.

[0007] The present invention has been made in consideration of the above circumstances, and aims to provide a medium additive for mushroom cultivation, a medium for mushroom cultivation, and a mushroom cultivation method that can improve the quality of mushroom fruiting bodies and increase the yield of mushroom fruiting bodies, as well as a medium additive for basidiomycete culture, a medium for basidiomycete culture, and a method for cultivating basidiomycetes that can effectively promote the growth of basidiomycete mycelium.

[0008] In order to achieve the above object, a medium additive for mushroom cultivation according to a first aspect of the present invention contains processed Kuding tea.

[0009] For example, it is an additive for mushroom cultivation medium to promote the growth of mushroom mycelium.

[0010] For example, it is an additive for mushroom cultivation medium to improve the quality of mushroom fruiting bodies.

[0011] For example, it is an additive for mushroom cultivation medium to increase the amount of mushroom fruit bodies produced.

[0012] For example, the Kuding tea may be selected from the group consisting of Ligustrum purpurascens YC Yang., Ligustrum pedunculare Rehd., Ligustrum japonicum var. pubescens Koidz, Ligustrum robstum (Roxb.) Bl., Ilex cornuta Lindl. ex Paxt., Ilex kudingcha CJ Tseng., Ilex latifolia Thunb., Cratoxylum prunifolium (Kurz) Dyer, Ehretia thyrsiflora (Sieb. et Zucc.) Nakai, and Photinia serrulata Lindl.

[0013] For example, the mushroom is selected from the group consisting of shiitake mushroom, enokitake mushroom, slime mushroom, mukitake mushroom, thin oyster mushroom, oyster mushroom, Tamogitake mushroom, tokiiro oyster mushroom, purple shiitake mushroom, buna shiitake mushroom, king oyster mushroom, wood ear mushroom, nameko mushroom, maitake mushroom, mushroom, hatakeshimeji mushroom, bunaharitake mushroom, kuritake mushroom, yamabushitake mushroom, willow matsutake mushroom, Ganoderma lucidum, Himalayan oyster mushroom, traversicolor mushroom, sparassis cabbage mushroom, bakamatsutake mushroom, false oyster mushroom, morel mushroom and obliquus obliquus.

[0014] A medium for mushroom cultivation according to a second aspect of the present invention is a medium for mushroom cultivation to which the medium additive for mushroom cultivation according to the first aspect of the present invention has been added.

[0015] A method for cultivating mushrooms according to a third aspect of the present invention comprises the step of cultivating mushroom mycelium using the mushroom cultivation medium according to the second aspect of the present invention.

[0016] A method for cultivating mushrooms according to a fourth aspect of the present invention includes a step of causing mushroom fruiting bodies to develop using the mushroom cultivation medium according to the second aspect of the present invention.

[0017] A medium additive for culturing basidiomycetes according to a fifth aspect of the present invention contains a processed Kuding tea.

[0018] For example, it is an additive for a culture medium for basidiomycetes to promote the growth of basidiomycete mycelium.

[0019] For example, the Kuding tea may be selected from the group consisting of Ligustrum purpurascens YC Yang, Ligustrum pedunculare Rehd., Ligustrum japonicum var. pubescens Koidz, Ligustrum robstum (Roxb.) Bl., Ilex cornuta Lindl. ex Paxt., Ilex kudingcha CJ Tseng, Ilex latifolia Thunb., Cratoxylum prunifolium (Kurz) Dyer, Ehretia thyrsiflora (Sieb. et Zucc.) Nakai, and Photinia serrulata Lindl.

[0020] For example, the basidiomycete is selected from the group consisting of shiitake mushroom, flunilarium velutipes, pseudo-shrimp mushroom, mukitake mushroom, oyster mushroom, Tamogitake mushroom, tokiiro oyster mushroom, purple shiitake mushroom, buna shiitake mushroom, king oyster mushroom, wood ear mushroom, nameko mushroom, maitake mushroom, mushroom, hatakeshimeji mushroom, bunaharitake mushroom, kuritake mushroom, Yamabushitake mushroom, willow matsutake mushroom, Ganoderma lucidum, Himalayan oyster mushroom, traversicolor mushroom, sparassis cabbage mushroom, bakamatsutake mushroom, false oyster mushroom, and obliquus obliquus.

[0021] A medium for culturing basidiomycetes according to a sixth aspect of the present invention is a medium for culturing basidiomycetes to which the medium additive for culturing basidiomycetes according to the fifth aspect of the present invention has been added.

[0022] A method for culturing a basidiomycete according to a seventh aspect of the present invention comprises the step of culturing mycelium of a basidiomycete using the medium for culturing a basidiomycete according to the sixth aspect of the present invention.

[0023] According to the present invention, it is possible to provide a medium additive for mushroom cultivation, a medium for mushroom cultivation, and a method for cultivating mushrooms, which can improve the quality of mushroom fruiting bodies and increase the yield of mushroom fruiting bodies, as well as a medium additive for basidiomycete culture, a medium for basidiomycete culture, and a method for cultivating basidiomycetes, which can effectively promote the growth of basidiomycete mycelium.

[0024] 1 is a graph showing the effect of adding processed Kuding tea products of this example on the growth of mushroom mycelium, (a) is a graph for Pleurotus cornucopius and (b) is a graph for Pleurotus gracilis. 2 is a graph showing the effect of adding processed Kuding tea products of this example on the growth of shiitake mycelium. 3 is a graph showing the effect of adding processed Kuding tea products of this example on the growth of maitake mycelium. 4 is a graph showing the effect of adding processed Kuding tea products of this example on the growth of Auricularia auricularia mycelium. 5 is a diagram showing an overview of the steps of cultivating, growing, and soaking shiitake mushrooms (adding processed Kuding tea products) in this example. 6 is a diagram showing an overview of the steps of cultivating, growing, and soaking shiitake mushrooms (adding processed Kuding tea products) in this example. 7 is a diagram showing an overview of the steps of cultivating, growing, and soaking shiitake mushrooms (adding processed Kuding tea products) in this example. 8 is a graph showing the effect of adding processed Kuding tea products of this example on the yield and quality of shiitake fruiting bodies. (a) is a diagram showing an overview of the steps of culturing, growing, and soaking shiitake mushrooms (addition of processed Kuding tea products) in this example, and (b) is a graph showing the effect of adding processed Kuding tea products in this example on the yield of shiitake fruiting bodies. (a) is a diagram showing an overview of the steps of culturing shiitake mushrooms (addition of processed Kuding tea products), growing, and soaking in this example, and (b) is a graph showing the effect of adding different forms of processed Kuding tea products in this example on the average weight of shiitake fruiting bodies. (a) is a diagram showing an overview of the steps of culturing maitake mushrooms (addition of processed Kuding tea products) and harvesting in this example, and (b) is a graph showing the effect of adding processed Kuding tea products in this example on the yield of maitake fruiting bodies.

[0025] (1. Medium Additive for Mushroom Cultivation) First, the medium additive for mushroom cultivation according to the present invention will be described in detail.

[0026] The medium additive for mushroom cultivation of the present invention contains a processed Kuding tea product. By using the medium additive for mushroom cultivation of the present invention in mushroom cultivation, as described below, at least one of the following effects can be obtained: (i) promoting the growth of mushroom mycelium, (ii) improving the quality of mushroom fruiting bodies, and (iii) increasing the amount of mushroom fruiting bodies produced, or (i) and (ii), (ii) and (iii), (i) and (iii), or all of (i) to (iii).

[0027] The Kudingcha used in the medium additive for mushroom cultivation of the present invention is not particularly limited to a particular type, and examples thereof include Ligustrum purpurascens YC Yang (Oleaceae), Ligustrum pedunculare Rehd. (Oleaceae), Ligustrum japonicum var. pubescens Koidz (Oleaceae), Ligustrum robstum (Roxb.) Bl. (Oleaceae), Ilex cornuta Lindl. ex Paxt. (Aquifoliaceae), Ilex kudingcha Donging (Ilex JJ Tseng) (Aquifoliaceae), Ilex latifolia Thunb. (Aquifoliaceae), Cratoxylum prunifolium (Kurz) Dyer (Hypericaceae), Ehretia Examples of suitable plants include Ligustrum purpurascens YC Yang, Ligustrum pedunculare Rehd., Ligustrum japonicum var. pubescens Koidz, and Ligustrum robustum (Roxb.) Bl., all of which belong to the Oleaceae family, and Ilex kudingcha CJ Tseng, all of which belong to the Ilexaceae family, and more preferably Ligustrum purpurascens YC Yang or Ilex kudingcha CJ Tseng.

[0028] The medium additive for mushroom cultivation of the present invention contains processed Kuding tea, and although it is not desired to be bound by any particular theory, it is believed that the components contained in the processed Kuding tea, other than triterpenes and their glycosides (saponins), have the following effects: (i) promoting the growth of mushroom mycelium, (ii) improving the quality of mushroom fruiting bodies, or (iii) increasing the amount of mushroom fruiting bodies produced, as described below.

[0029] The processed Kuding tea product used in the present invention can be any product obtained by subjecting Kuding tea leaves to some treatment, and can be, for example, an extract obtained by extracting dried Kuding tea leaves with water at a predetermined temperature for a predetermined time (e.g., extraction with hot water at 110-130°C for 10-30 minutes, extraction with warm water at 50-70°C for 50-70 minutes, etc.), dried Kuding tea leaves themselves, powdered dried leaves, or an extract obtained by extracting dried Kuding tea leaves with a solvent (e.g., ethanol) or a mixture of water and a solvent for a predetermined time. Commercially available processed Kuding tea products can also be used. The type of Kuding tea used in the processed Kuding tea product may be only one type (e.g., Ligustrum purpurascens YC Yang) or two or more types.

[0030] The mushroom cultivation medium additive of the present invention is used by adding it to a mushroom cultivation medium (described below). When added directly to the medium, the amount of the mushroom cultivation medium additive added to the mushroom cultivation medium is, for example, 0.00001 to 20% by mass, preferably 0.00005 to 15% by mass, more preferably 0.0001 to 10% by mass, and more preferably 0.0005 to 5% by mass, based on the solids concentration of the processed Kuding tea product in 100% by mass. Furthermore, in the case of a liquid mushroom cultivation medium additive for immersing an artificial medium, the solids concentration of the processed Kuding tea product in the additive is, for example, 0.00005 to 20% by mass, preferably 0.0001 to 15% by mass, more preferably 0.0005 to 10% by mass, and more preferably 0.001 to 5% by mass, based on 100% by mass.

[0031] The type of mushroom to which the medium additive for mushroom cultivation of the present invention can be applied is not particularly limited, but may be selected from the group consisting of, for example, shiitake mushroom, enokitake mushroom, slime-like mushroom, mukitake mushroom, thin-spotted oyster mushroom, oyster mushroom, Tamogitake mushroom, tokiiro oyster mushroom, purple shiitake mushroom, beech mushroom, king oyster mushroom, wood ear mushroom, nameko mushroom, maitake mushroom, mushroom, hatakeshimeji mushroom, beech-haritake mushroom, kuritake mushroom, Yamabushitake mushroom, willow matsutake mushroom, Ganoderma lucidum, Himalayan oyster mushroom, traversicolor mushroom, sparassis mushroom, bakamatsutake mushroom, false oyster mushroom, morel mushroom and obliquus obliquus.

[0032] Examples of mushroom cultivation media to which the medium additive for mushroom cultivation of the present invention can be added include artificial media used for fungal bed cultivation or compost cultivation, logs used for log cultivation, and agar or liquid media used for cultivating mycelium. Examples of artificial media include general fungal bed media containing wood substrates such as chips or sawdust, nutrients such as rice bran, bran, minerals or organic acids, and an appropriate amount of water, and compost media containing compost mixtures. Logs used for log cultivation can be logs appropriate for each mushroom variety (e.g., oak, sawtooth oak, etc.).

[0033] When the medium is an artificial medium, methods for applying the medium additive for mushroom cultivation of the present invention to the medium for mushroom cultivation include, for example, adding and mixing the medium additive for mushroom cultivation to the artificial medium, injecting or spraying the liquid medium additive for mushroom cultivation into the artificial medium, immersing the artificial medium in the liquid medium additive for mushroom cultivation for a predetermined period of time, etc. When the medium is a log, for example, immersing the log in the liquid medium additive for mushroom cultivation for a predetermined period of time, or applying or spraying the liquid medium additive for mushroom cultivation to the log, etc.

[0034] The timing and number of times the mushroom cultivation medium additive of the present invention is applied to a mushroom cultivation medium can be appropriately selected depending on the mushroom variety, cultivation conditions, etc. Examples of methods for adding or mixing the mushroom cultivation medium additive to an artificial medium include mixing the mushroom cultivation medium additive with the medium before sterilization and fungal inoculation ( FIG. 9( a) ), adding it once to the medium during fungal bed culture, or adding it multiple times to the medium before and after fungal inoculation. Examples of methods for cultivating shiitake mushrooms by immersing an artificial medium in a liquid mushroom cultivation medium additive for a predetermined time include adding the mushroom cultivation medium additive to the flooding treatment solution in the fourth flooding step ( FIG. 5 ), adding the mushroom cultivation medium additive to the flooding treatment solution in the second and third flooding steps ( FIG. 6 ), and adding the mushroom cultivation medium additive to all of the flooding treatment solutions in the first, second, and third flooding steps ( FIG. 7( a) ).

[0035] The cultivation conditions (temperature, etc.) when the mushroom cultivation medium additive of the present invention is applied to a mushroom cultivation medium can be selected appropriately depending on the mushroom variety, the timing and number of applications of the additive.

[0036] The medium additive for mushroom cultivation of the present invention may be used, for example, to promote the growth of mushroom mycelia. As used herein, "promoting the growth of mushroom mycelia" refers to, for example, increasing the elongation rate of mushroom mycelia in a medium, shortening the culture period of mushroom mycelia in a medium, etc. Use of the medium additive for mushroom cultivation of the present invention can stably promote the growth of mycelia.

[0037] The medium additive for mushroom cultivation of the present invention may be used, for example, to improve the quality of mushroom fruiting bodies. As used herein, "improving the quality of mushroom fruiting bodies" refers to, for example, a reduction in the occurrence of deformation, an increase in the size of fruiting bodies (for example, in the case of shiitake mushrooms, an increase in 2L grades (diameter 6 cm or more), an increase in L grades (diameter 5 cm or more but less than 6 cm), an increase in the average weight per fruiting body), an improvement in the grade of mushrooms (for example, in the case of shiitake mushrooms, an increase in A grades (caps open in less than 5 minutes)), an increase in mushroom umami components (for example, glutamic acid, guanylic acid, etc.), an increase in mushroom functional components (for example, β-glucan, ergothioneine, eritadenine, γ-aminobutyric acid, amino acids (ornithine, arginine, aspartic acid, alanine, tyrosine, lysine, pyroglutamic acid, glutamine, citrulline, S-adenosylmethionine, hydroxyproline), nucleic acids (adenylic acid, uridylic acid), polyamines (spermidine, spermine, putrescine), etc.). By using the medium additive for mushroom cultivation of the present invention, high-quality fruiting bodies, i.e., fruiting bodies with high commercial value, can be produced stably, regardless of mushroom cultivation conditions (temperature, etc.).

[0038] The medium additive for mushroom cultivation of the present invention may be used, for example, to increase the amount of mushroom fruiting bodies produced. As used herein, "increasing the amount of mushroom fruiting bodies produced" refers to, for example, an increase in the yield of fruiting bodies, a shortened time until fruiting bodies are harvested, an increase in the number of fruiting bodies produced, etc. Use of the medium additive for mushroom cultivation of the present invention can stably increase the amount of fruiting bodies produced, regardless of mushroom cultivation conditions (temperature, etc.).

[0039] (2. Medium for Cultivating Mushrooms) The medium for cultivating mushrooms according to the present invention will now be described.

[0040] The medium for mushroom cultivation of the present invention is a medium to which the above-mentioned medium additive for mushroom cultivation has been added. Details of the mushrooms, medium for mushroom cultivation, medium additive for mushroom cultivation, and method of adding the additive to the medium are the same as those described above.

[0041] By using the medium for mushroom cultivation of the present invention for mushroom cultivation, it is possible to obtain at least one of the following effects: (i) promoting the growth of mushroom mycelium, (ii) improving the quality of mushroom fruiting bodies, and (iii) increasing the amount of mushroom fruiting bodies produced, or (i) and (ii), (ii) and (iii), (i) and (iii), or all of (i) to (iii). Details of (i) to (iii) are the same as those described above.

[0042] (3. Method for Cultivating Mushrooms) The method for cultivating mushrooms according to the present invention will now be described.

[0043] A first embodiment of the mushroom cultivation method of the present invention comprises culturing mushroom mycelium using the aforementioned mushroom cultivation medium. Details of the mushrooms, mushroom cultivation medium, etc. are the same as those described above. More specifically, for example, a desired mushroom spawn can be inoculated into the mushroom cultivation medium of the present invention to cultivate the mushroom mycelium. The variety of spawn is not particularly limited, and examples include the mushroom varieties exemplified above. Known methods can be used for inoculating and culturing the spawn depending on the mushroom variety.

[0044] A second embodiment of the mushroom cultivation method of the present invention includes a step of generating mushroom fruiting bodies using the aforementioned mushroom cultivation medium. Details of the mushrooms, mushroom cultivation medium, etc. are the same as those described above. More specifically, for example, a desired mushroom spawn may be inoculated into a predetermined medium and cultured, and then the mushroom fruiting bodies may be generated using the mushroom cultivation medium of the present invention. Alternatively, the mushroom fruiting bodies may be generated by inoculating and culturing the desired mushroom spawn into the mushroom cultivation medium of the present invention. As a method for generating mushroom fruiting bodies, a known method depending on the mushroom variety can be used.

[0045] The mushroom cultivation method of the present invention can achieve at least one of the following effects: (i) promoting the growth of mushroom mycelium, (ii) improving the quality of mushroom fruiting bodies, and (iii) increasing the amount of mushroom fruiting bodies produced, or (i) and (ii), (ii) and (iii), (i) and (iii), or all of (i) to (iii). Details of (i) to (iii) are as described above.

[0046] (4. Medium additive for culturing basidiomycetes, medium for culturing basidiomycetes, and method for culturing basidiomycetes) The medium additive for culturing basidiomycetes, medium for culturing basidiomycetes, and method for culturing basidiomycetes according to the present invention will now be described.

[0047] The medium additive for culturing basidiomycetes of the present invention contains a processed Kuding tea product. The medium for culturing basidiomycetes of the present invention contains the medium additive for culturing basidiomycetes, and the method for culturing basidiomycetes of the present invention includes culturing mycelium of basidiomycetes using the medium for culturing basidiomycetes. By using the medium additive for culturing basidiomycetes of the present invention and the medium for culturing basidiomycetes of the present invention, and by the method for culturing basidiomycetes of the present invention, the growth of mycelium of basidiomycetes can be effectively promoted.

[0048] In the medium additive for basidiomycete culture, the medium for basidiomycete culture, and the method for cultivating basidiomycetes of the present invention, the Kuding tea that can be used is not particularly limited in type, and examples that can be used include Ligustrum purpurascens YC Yang, Ligustrum pedunculare Rehd., Ligustrum japonicum var. pubescens Koidz, Ligustrum robstum (Roxb.) Bl., Ilex cornuta Lindl. ex Paxt., Ilex kudingcha CJ Tseng, Ilex latifolia Thunb., Cratoxylum prunifolium (Kurz) Dyer, Ehretia thyrsiflora (Sieb. et Zucc.) Nakai, and Photinia serrulata Lindl. For example, Ligustrum purpurascens YC Yang, Ligustrum pedunculare Rehd., Ligustrum japonicum var. pubescens Koidz, and Ligustrum robustum (Roxb.) Bl., which belong to the Oleaceae family, and Ilex kudingcha CJ Tseng, which is not from the Oleaceae family, can be suitably used, and Ligustrum purpurascens YC Yang or Ilex kudingcha CJ Tseng can be more preferably used. Details of the processed Kudingcha product are the same as those described above.

[0049] The type of basidiomycete to which the medium additive for basidiomycete culture, the medium for basidiomycete culture, and the method for cultivating basidiomycetes of the present invention are applied is not particularly limited, but may be selected from the group consisting of, for example, shiitake mushroom, enokitake mushroom, pseudo-sugitake mushroom, mukitake mushroom, pale oyster mushroom, thrush mushroom, oyster mushroom, Tamogitake mushroom, tokiiro oyster mushroom, purple shiitake mushroom, buna shiitake mushroom, king oyster mushroom, wood ear mushroom, nameko mushroom, maitake mushroom, mushroom, hatakeshimeji mushroom, bunaharitake mushroom, kuritake mushroom, Yamabushitake mushroom, willow matsutake mushroom, Ganoderma lucidum, Himalayan oyster mushroom, traversicolor mushroom, sparassis crispa, bakamatsutake mushroom, false oyster mushroom, and obliquus obliquus.

[0050] The medium additive for culturing basidiomycetes of the present invention is used, for example, by mixing it with a known liquid medium for basidiomycetes. The solids concentration of the processed Kuding tea product in the liquid medium is 0.0001 to 20% by mass, preferably 0.0005 to 15% by mass, more preferably 0.001 to 10% by mass, and even more preferably 0.002 to 5% by mass, based on 100% by mass.

[0051] The medium additive for culturing basidiomycetes of the present invention may be used to promote the growth of basidiomycete mycelia. As used herein, "promotion of the growth of basidiomycete mycelia" refers to, for example, an increase in the weight of basidiomycete mycelia after culturing, an increase in the elongation rate of basidiomycete mycelia in the medium, a shortening of the culturing period of basidiomycete mycelia, etc. Use of the medium additive for culturing basidiomycetes of the present invention can stably promote the growth of mycelia.

[0052] (5. Conclusion) The mushroom cultivation medium additive and mushroom cultivation medium of the present invention, by containing a processed Kuding tea product, can improve the quality of mushroom fruiting bodies. More specifically, by reducing the occurrence of deformation in mushroom fruiting bodies, increasing fruiting body size, improving mushroom grade, and increasing the content of functional components in mushrooms, it is possible to harvest a greater number of high-quality fruiting bodies, i.e., fruiting bodies with high commercial value. The mushroom cultivation method of the present invention also allows for a stable harvest of a greater number of fruiting bodies with high commercial value, regardless of mushroom cultivation conditions (temperature, etc.). The present invention also provides the advantages of increasing the yield of mushroom fruiting bodies and promoting the growth of mushroom mycelium. Mushrooms have become a popular food ingredient among consumers in recent years due to increasing health consciousness, and the present invention can meet such consumer needs.

[0053] The medium additive for basidiomycete culture and the medium for basidiomycete culture of the present invention contain a processed Kuding tea product, which can effectively promote the growth of basidiomycete mycelium. The basidiomycete culture method of the present invention can also stably promote mycelium growth. Basidiomycete mycelium can be concentrated, purified, or otherwise processed to produce extracts or the mycelium itself, which can be used in health foods, supplements, functional foods, and foods for specified health uses. From this perspective, the present invention can be said to contribute to people's health. The applications of the basidiomycete mycelium of the present invention are not limited to these applications, but can also be applied to synthetic leather and other products in which basidiomycete mycelium is used.

[0054] The present invention will be specifically described below with reference to examples, although the present invention is not limited to these examples.

[0055] (Example 1) The effect of processed Kudingcha tea on the elongation of mushroom mycelium was verified by a culture test using an agar medium.

[0056] (Preparation of processed Kuding tea product by hot water extraction) Dried Kuding tea leaves (Ligustrum purpurascens YC Yang) (purchased from the Kunming Institute of Botany, Chinese Academy of Sciences) were added in a 5-fold or 15-fold mass amount of water, and hot water extraction was performed at 121°C for 20 minutes. After extraction, the mixture was filtered under reduced pressure, and the filtrate was obtained as processed Kuding tea product by hot water extraction (5-fold water extraction: solids concentration 6.2%, 15-fold water extraction: solids concentration 2.6%). The yield calculated according to the following formula was 28% for the 5-fold water extraction and 39% for the 15-fold water extraction. Yield (%) = (dry mass of processed Kuding tea product / dried tea leaf mass) x 100

[0057] (Preparation of processed Kuding tea product by hot water extraction) Water was added in an amount 15 times by mass relative to the dried Kuding tea leaves, and hot water extraction was performed at 60°C for 60 minutes. After extraction, the extract was filtered under reduced pressure, and the filtrate was obtained as processed Kuding tea product by hot water extraction (solid concentration 2.0%). The yield (calculated as above) was 33%.

[0058] (Cultivation of mycelium) The test strains are shown in Table 1. Pleurotus eryngii, Auricularia auricularia, and Hericium erinaceus were purchased from Kinox Co., Ltd., mushrooms were purchased from Nippon Norinsha Co., Ltd., and Usuhiratake, Pleurotus ostreatus, Pleurotus pulcherrimus, Pleurotus ventriculosus, Pleurotus ulmoides, L. shimeji, Pleurotus niger, Kuritake, Mukitake, Pleurotus komatsuna, and Flammulina velutipes were strains provided by the Forest Products Research Station, Forest Research Headquarters, Hokkaido Research Organization. Each strain was pre-cultured in a medium prepared using potato dextrose agar (PDA) powder medium (manufactured by Merck).

[0059]

[0060] (Preparation of test medium) Tests were conducted using processed Kuding tea by hot water extraction or processed Kuding tea by warm water extraction. 3.9 g of PDA powder medium was added to the processed Kuding tea product listed in Table 2, and the total volume was adjusted to 100 mL with water. Each medium was prepared so that the solids concentration of the processed Kuding tea product was 0.08%, 0.11%, or 0.31%. A PDA medium without the added processed Kuding tea product served as a control. These media were sterilized by high-pressure steam at 121 ° C. for 15 minutes and aseptically dispensed into sterile petri dishes with a diameter of 87.3 mm and a height of 14 mm to prepare plates, and test media were obtained.

[0061] The pre-cultured medium was punched with a 4 mm diameter cork borer, inoculated into the center of the test medium, and cultured at 25 ° C. in the dark. During culture, the colony radius was measured over time using image analysis software: imageJ 1.51K (http: / / imageJ.nih.gov / ij / , provided by: National Institutes of Health (NIH)). More specifically, the colony radius was measured at three points: (i) at the time of inoculation, (ii) when the colony radius was about 50% of the Petri dish radius, and (iii) when the colony radius was about 80% of the Petri dish radius. The colony radius was plotted on a graph with the horizontal axis representing the number of days in culture (days) and the vertical axis representing the colony radius (mm). The slope of the graph was taken as the "hyphal elongation rate" (mm / day) (the amount of mycelium elongation per day).

[0062] The test conditions and results are shown in Table 2. In Table 2, the values ​​(%) in the rightmost column are the ratio of the mycelial elongation rate when a Kuding tea-treated product (a Kuding tea-treated product by hot water extraction or a Kuding tea-treated product by warm water extraction) was added to the control without addition. For each mushroom strain, the addition of a Kuding tea-treated product increased the mycelial elongation rate compared to the control without addition. This indicates that the Kuding tea-treated product of this example promotes the growth of mushroom mycelium.

[0063]

[0064] (Example 2) The effect of processing Kudingcha tea under different extraction conditions on the elongation of mushroom mycelium was verified by a culture test using an agar medium.

[0065] (Preparation of processed Kuding tea product by hot water extraction) Water was added in an amount 15 times by mass relative to the dried Kuding tea leaves similar to those in Example 1, and hot water extraction was carried out for 20 minutes at 121° C. After extraction, the extract was filtered under reduced pressure, and the filtrate was obtained as a processed Kuding tea product by hot water extraction.

[0066] (Preparation of processed Kuding tea product by hot water extraction) Water was added in an amount 15 times by mass relative to the dried Kuding tea leaves similar to those in Example 1, and hot water extraction was carried out for 60 minutes at 60° C. After extraction, the extract was filtered under reduced pressure, and the filtrate was obtained as a processed Kuding tea product by hot water extraction.

[0067] (Mycelium Cultivation) The test strains used were Pleurotus cornucopiae (Pc94-3) and Pleurotus ulmoides (Pa97-6) (distributed by the Forest Products Research Station, Forest Research Headquarters, Hokkaido Research Organization). Each strain was pre-cultured in a medium prepared using potato dextrose agar (PDA) powder medium (manufactured by Merck).

[0068] (Preparation of test medium) To 3.9 g of PDA powder medium, the processed product of Kuding tea by hot water extraction was added, and the total volume was adjusted to 100 mL with water. Each medium was prepared so that the solids concentration of the processed product of Kuding tea by hot water extraction was 0.001%, 0.005%, 0.019%, 0.078%, 0.311%. In addition, 3.9 g of PDA powder was added to the processed product of Kuding tea by hot water extraction, and the total volume was adjusted to 100 mL with water. Each medium was prepared so that the solids concentration of the processed product of Kuding tea by hot water extraction was 0.001%, 0.005%, 0.019%, 0.078%, 0.311%. Note that the medium without the added processed product of Kuding tea was used as a control. These media were sterilized by high-pressure steam at 121° C. for 15 minutes and aseptically dispensed into sterile petri dishes measuring 87.3 mm in diameter and 14 mm in height to prepare plates, thereby obtaining test media.

[0069] Inoculation and cultivation were carried out in the same manner as in Example 1, and the "hyphal elongation rate" (mm / day) (the amount of mycelium elongation per day) was measured.

[0070] The results are shown in Figures 1(a) and 1(b). For the Pleurotus cornucopiae (Figure 1(a)) and Pleurotus gracilis (Figure 1(b)), the addition of processed Kuding tea increased the mycelial elongation rate compared to the control without addition. Furthermore, both the hot water extraction (121°C, 20 minutes) and the warm water extraction (60°C, 60 minutes) of processed Kuding tea increased the mycelial elongation rate compared to the control without addition. This indicates that the processed Kuding tea of ​​this example promotes the growth of mushroom mycelium under both extraction conditions.

[0071] (Example 3) The effect of processed Kudingcha tea on promoting the growth of Lentinula edodes and Maitake mycelia was verified by a liquid culture test.

[0072] (Preparation of processed Kuding tea product) Water was added in an amount 15 times by mass to the same dried Kuding tea leaves as in Example 1, and hot water extraction was carried out for 60 minutes at 60° C. After extraction, the extraction was carried out under reduced pressure, and the filtrate was obtained as a processed Kuding tea product obtained by hot water extraction.

[0073] (Pre-cultivation of mycelia) Lentinus edodes (Mori XR-1) or Maitake mushroom (Mori No. 52) was used as the test strain. Each strain was pre-cultivated in advance in the same manner as in Example 1.

[0074] (Preparation of test medium) Malt Extract (Muntons) 20 g, Yeast Extract Dried (Nacalai Tesque Co., Ltd.) 2 g, D-Glucose (Fujifilm Wako Pure Chemical Corporation) 20 g, added Kuding tea processed product, and made up to 1 L with water. Each Shiitake mushroom medium was prepared so that the solids concentration of the Kuding tea processed product was 0.008% or 0.016%. In addition, D-Glucose (Fujifilm Wako Pure Chemical Corporation) 30 g, Yeast Extract Dried (Nacalai Tesque Co., Ltd.) 6 g, Polypeptone (Nippon Becton Dickinson Co., Ltd.) 2 g, MgSO ４ ・7H ２ O (Fujifilm Wako Pure Chemical Industries, Ltd.) 0.5 g, K ２ HPO ４ (Fujifilm Wako Pure Chemical Industries, Ltd.) 0.5 g, MnSO ４ ・5H ２The processed Kuding tea product was added to 0.2 g of 0.004% (Fujifilm Wako Pure Chemical Industries, Ltd.) and diluted with water to a total volume of 1 L. Each medium for cultivating Maitake mushrooms was prepared so that the solids concentration of the processed Kuding tea product was 0.004% or 0.008%. Note that each medium without the processed Kuding tea product served as a control. These media were dispensed in 250 mL aliquots into 500 mL shake flasks and sterilized by high-pressure steam at 121°C for 15 minutes to obtain test media.

[0075] (Liquid culture of mycelia) The pre-cultured medium was inoculated into the liquid medium by placing five holes per flask using a 4 mm diameter cork borer, and cultured with reciprocal shaking at 145 rpm at 25° C. The culture period was 11 days for shiitake mushrooms and 31 days for maitake mushrooms.

[0076] (Recovery and weight measurement of mycelia) After cultivation, the flask was sterilized by high-pressure steam at 121°C for 20 minutes. In the case of Lentinula edodes, the liquid medium was filtered under reduced pressure to recover mycelia, and in the case of Maitake mushroom, the liquid medium was centrifuged at 15,300 x g to recover mycelia. The recovered mycelia were freeze-dried and then weighed.

[0077] The results are shown in Figures 2 and 3. The addition of the processed Kuding tea product increased the dry mycelium weight of both shiitake (Figure 2) and maitake (Figure 3) compared to the control without addition, depending on the solids concentration of the processed Kuding tea product. This indicates that the processed Kuding tea product of this example promotes the growth of mycelia of shiitake and maitake.

[0078] (Example 4) The effects of processed Kuding tea of ​​different types on the elongation of mushroom mycelium were comparatively verified by a culture test using an agar medium.

[0079] (Preparation of processed Kuding tea from Purple Stem Tea) The same dried Kuding tea leaves as in Example 1 were added in an amount of water 15 times by mass, and extracted with hot water at 60° C. for 60 minutes. After extraction, the extract was filtered under reduced pressure, and the filtrate was obtained as a processed Kuding tea from Purple Stem Tea.

[0080] (Preparation of Processed Kudingcha Product from Ilex kudingcha CJ Tseng) Kudingcha donjing (Ilex kudingcha CJ Tseng) (purchased from Shingy Co., Ltd.) was added to water in an amount 15 times by mass, and extracted with hot water at 60° C. for 60 minutes. After extraction, the extract was filtered under reduced pressure, and the filtrate was obtained as a processed Kudingcha product from Ilex kudingcha CJ Tseng.

[0081] (Cultivation of Mycelium) Auricularia auricularia was used as a test strain (purchased from Kinox Co., Ltd.) The strain was pre-cultured in advance in a medium prepared using potato dextrose agar (PDA) powder medium (manufactured by Merck).

[0082] (Preparation of test medium) Each Kuding tea processed product was added to 3.9 g of PDA powder, and the total volume was adjusted to 100 mL with water. Each medium was prepared so that the solids concentration of the Kuding tea processed product was 0.078%. Note that a medium without the addition of the Kuding tea processed product was used as a control. These media were sterilized by high-pressure steam at 121 ° C. for 15 minutes and aseptically dispensed into sterilized petri dishes with a diameter of 87.3 mm and a height of 14 mm to prepare plates, and test media were obtained.

[0083] Inoculation and cultivation were carried out in the same manner as in Example 1, and the "hyphal elongation rate" (mm / day) (the amount of mycelium elongation per day) was measured.

[0084] The results are shown in Figure 4. The mycelial elongation rate was significantly increased by both the Kuding tea-treated product from Purple Stem Nezhen and the Kuding tea-treated product from Dongying compared to the control without addition. This indicates that the Kuding tea-treated product of this example promotes the growth of the mycelium of Auricularia auricularia, regardless of the type of Kuding tea used.

[0085] Example 5 The effect of processed Kuding tea on the development of fruiting bodies of Lentinus edodes was examined by a fungal bed cultivation test (processed Kuding tea was added to the soaking water in the fourth soaking step).

[0086] (Preparation of processed Kuding tea product by hot water extraction) Water was added in an amount 15 times by mass relative to the dried Kuding tea leaves, and hot water extraction was performed at 60°C for 60 minutes. After extraction, the extract was filtered under reduced pressure, and the filtrate was obtained as processed Kuding tea product by hot water extraction (solid concentration 2.0%). The yield (calculated in the same manner as in Example 1) was 33%.

[0087] (Preparation of water containing processed Kuding tea) The processed Kuding tea was added to tap water to a solids concentration of 0.016% to obtain water containing the processed Kuding tea. Tap water without the processed Kuding tea was used as a control.

[0088] (Flooding Treatment and Fungal Bed Cultivation) (1) 55% by weight raw sawdust (oak:birch = 7:3), 10% by weight nutrient additive (Deltop, manufactured by Mori Sangyo Co., Ltd.), and 35% by weight water were added to a mixer and stirred to form a homogeneous mixture. This mixture was filled into polypropylene cultivation bags (1.3 kg fungal bed cultivation bags, manufactured by Mori Sangyo Co., Ltd.) at 1.3 kg each and sterilized at 115 °C for 60 minutes under high pressure to prepare a mushroom cultivation medium. (2) Approximately 9 g of shiitake mushroom (Mori XR1) seed culture was inoculated into the cooled mushroom cultivation medium and cultured at a temperature of 23 °C or less under light conditions for 80 to 90 days to form a fungal bed. After cultivation, the bag was removed, and the fungal bed was moved to a greenhouse at 25 °C during the day, 12 °C at night, and approximately 80% humidity for full-scale cultivation (generation process). The fruiting bodies were harvested when the cap diameter reached 4 cm or more. After the emergence of harvestable fruiting bodies was largely completed (after primary emergence), the fungal bed was immersed in water for 24 hours (submersion treatment), followed by the emergence procedure and secondary emergence. Similar quaternary emergence was performed over approximately 100 days from the start of the primary emergence process. (3) After the quaternary emergence, the resulting water containing the processed Kuding tea was used for submersion treatment. The fruiting bodies were then cultivated for 18 days in a glass greenhouse at 5-15°C and 60-100% humidity. Fruiting bodies with a cap diameter of 4 cm or more or whose caps had opened for 6-8 minutes and reached a state where the membrane was about to break were harvested. "Breaking of the membrane" refers to the state in which the "folds" on the underside of the cap begin to become visible as the cap opens. As a control, tap water without the added water containing the processed Kuding tea was used for the fourth submersion treatment, and the emergence process was then performed in the same manner. An overview of the cultivation, emergence, and submersion processes is shown in Figure 5.

[0089] (Investigation of fruiting body yield) The harvested quintic fruiting bodies were sorted according to the size differences shown below, and the weight of each group after sorting was measured. <Size sorting> S (diameter less than 4 cm) M (diameter 4 cm or more but less than 5 cm) L (diameter 5 cm or more but less than 6 cm) 2L (diameter 6 cm or more) The fruiting bodies were also sorted by combining the above sizes with the quality shown below, and the weight of each group after sorting was measured. For example, in Table 3, "SA grade" represents fruiting bodies with a size of "S (diameter less than 4 cm)" and a quality of "A grade (cap opening less than 5 minutes)." <Quality sorting> Grade A (cap opening less than 5 minutes) Grade B (cap opening 5 minutes or more but less than 8 minutes) Other (8 minutes or more or deformed)

[0090] The results of the fruiting body yield survey for the fifth outbreak are shown in Table 3 as a total value for nine fungal beds. Submersion treatment with water containing Kuding tea treatment products (Kuding tea group in Table 3) increased fruiting body yield (129%) compared to the control group without Kuding tea treatment products. Furthermore, in the Kuding tea group, among the A-grade varieties, small-sized, low-commercial-value SA varieties were not harvested, while large-sized, high-commercial-value MA varieties increased (108%), and even larger-sized, high-commercial-value LA varieties increased significantly (248%). A similar trend was observed for B-grade varieties, with an increase in large-sized LB varieties (129%). The even larger 2LB varieties were not harvested in the control group, but 100g were harvested in the Kuding tea group. Focusing on size, the L size increased by 171%, and the even larger 2L size was not harvested in the control group, but 100 g was harvested in the Kuding tea group. This indicates that the soaking treatment with water containing the processed Kuding tea product increased the yield of larger fruiting bodies with higher commercial value. This indicates that the processed Kuding tea product of this example improves the quality of fruiting bodies of shiitake mushrooms and increases the amount of fruiting bodies produced.

[0091]

[0092] Example 6 The effect of processed Kuding tea on the development of fruiting bodies of Lentinus edodes was examined by a fungal bed cultivation test (the processed Kuding tea was added in the second and third soaking steps).

[0093] (Preparation of Processed Kuding Tea Product by Hot Water Extraction) In the same manner as in Example 5, a processed Kuding tea product was prepared by hot water extraction.

[0094] (Preparation of Water Added with Processed Kuding Tea Product) Water added with processed Kuding tea product was prepared in the same manner as in Example 5.

[0095] (Flooding treatment and fungal bed cultivation) Shiitake mushrooms were cultivated using the same procedures as in Example 5 (1) and (2). In the second and third flooding treatments, the water containing the processed Kuding tea product obtained as described above was used. As a control, tap water without the water containing the processed Kuding tea product was used in the second and third flooding treatments, and the development process was then carried out in the same manner. An overview of the cultivation, development, and flooding processes is shown in Figure 6.

[0096] (Investigation of Fruiting Body Yield) The yield of tertiary and quaternary fruiting bodies was investigated in the same manner as in Example 5. (Analysis of Fruiting Body Components) The ornithine and β-glucan components of the dried powder of harvested tertiary and quaternary fruiting bodies of Shiitake mushrooms were analyzed. Ornithine analysis was performed by Biomolecular Measurement Laboratory Co., Ltd. using an automatic amino acid analyzer, and β-glucan analysis was performed by the Japan Food Analysis Center General Incorporated Foundation using an enzymatic method.

[0097] The results of measuring the yield of fruiting bodies from 90 fungal beds are shown in Table 4. The yield of fruiting bodies is the sum of the yields of tertiary and quaternary emergence. Submersion treatment using water containing processed Kuding tea (Kuding tea group in Table 4) resulted in an increase in the large, commercially valuable LA product among the A-grade fruiting bodies (106%), and a significant increase in the even larger, more commercially valuable 2LA product (793%). A similar trend was observed for B-grade fruiting bodies, with an increase in the large LB product (141%) and the even larger 2LB product (130%). Focusing on size, both S- and M-size fruiting bodies decreased, while L-size fruiting bodies increased by 113% and 2L-size fruiting bodies increased by 210%, indicating that submersion treatment using water containing processed Kuding tea increased the yield of larger, more commercially valuable fruiting bodies.

[0098]

[0099] The results of component analysis of 100 g of dried powder of tertiary and quaternary fruiting bodies are shown in Table 5. The soaking treatment using water containing processed Kuding tea (Kuding tea group in Table 5) increased the ornithine content (109%) and the β-glucan content (104%). The soaking treatment using water containing processed Kuding tea increased the contents of ornithine and β-glucan, which are functional components of mushrooms.

[0100]

[0101] These results demonstrate that the processed Kudingcha product of this example improves the quality of shiitake mushroom fruiting bodies.

[0102] Example 7 The effect of processed Kuding tea on the development of fruiting bodies of Lentinus edodes was examined by a fungal bed cultivation test (processed Kuding tea was added to the soaking solution in the first to third soaking steps).

[0103] (Preparation of processed Kuding tea product) Water was added in an amount 15 times by mass relative to the dried Kuding tea leaves, and hot water extraction was carried out for 60 minutes at 60° C. After extraction, the extract was filtered under reduced pressure, and the filtrate was obtained as a processed Kuding tea product.

[0104] (Preparation of water containing processed Kuding tea) The processed Kuding tea was added to tap water to a solids concentration of 0.016% to obtain water containing the processed Kuding tea. Tap water without the processed Kuding tea was used as a control.

[0105] (Flooding Treatment and Fungal Bed Cultivation) Shiitake mushrooms were cultivated using the same procedures as in Example 5(1) and (2). The water containing the processed Kuding tea product obtained as described above was used for all three flooding treatments. As a control, tap water without the added water containing the processed Kuding tea product was used for the second and third flooding treatments, and the subsequent development process was similarly carried out. An overview of the cultivation, development, and flooding processes is shown in Figure 7(a). 55% by weight of raw sawdust (oak:birch = 7:3), 10% by weight of nutrient additives (Deltop, manufactured by Mori Sangyo Co., Ltd.), and 35% by weight of water were added to a mixer and stirred. The mixture was then filled into polyethylene cultivation bags (1.3 kg cultivation bags for fungal beds, manufactured by Mori Sangyo Co., Ltd.) at 1.3 kg each and sterilized by high-pressure steam. Approximately 9 g of shiitake mushroom (Mori XR1, Mori Sangyo Co., Ltd.) seed culture was inoculated into the cooled medium and cultured under light conditions for 80 to 90 days. After the cultivation was completed, the bags were removed, fruiting bodies were developed, and the primary fruiting bodies were harvested after 16 to 20 days. After harvesting, the fungal bed was immersed in water for 24 hours (submersion treatment), and then cultivated in a greenhouse at 5 to 15°C and 60 to 100% humidity for 16 to 22 days. Fruiting bodies with an umbrella diameter of 4 cm or more were harvested. This submersion treatment and development process were repeated three times, and in all three submersion processes, the water containing the processed Kuding tea product obtained as described above was used. The development process was then carried out in the same manner. As a control, the development process was carried out in the same manner using tap water without the added processed Kuding tea product.

[0106] (Investigation of Fruiting Body Yield) The harvested fruiting bodies were classified according to the degree of cap opening as follows, and the yield (g / fungal bed) of each group was measured. Grade A: Cap opening less than 5 minutes Grade B: Cap opening 5 minutes or more but less than 8 minutes Grade C: Cap opening 8 minutes or more or deformed

[0107] The results are shown in Figure 7(b). The soaking treatment using water containing processed Kuding tea increased the yield of fruiting bodies (109%) compared to the control (no processed Kuding tea added). Furthermore, among the varieties A to C, the yield of the highly commercially valuable variety A increased significantly, reaching 122% of the control.

[0108] In addition, the medium was composed of 30% by weight dried sawdust (oak:birch = 7:3), 10% by weight nutrient additive (Deltop, manufactured by Mori Sangyo Co., Ltd.), and 60% by weight water, the solids concentration of the processed Kuding tea in the added water was 0.002%, the cultivation period was 22 to 28 days, and the harvest standard was when the cap was opened for about 5 minutes and the membrane was about to break. Experiments were conducted in the same manner as above, and yields were investigated. An overview of the cultivation, emergence, and submersion processes is shown in Figure 8(a).

[0109] The results are shown in Figure 8(b). When the soaking treatment was carried out using water containing processed Kuding tea, the total harvest weight of high-quality fruiting bodies (grade A or B) increased by 110% compared to the control (not containing processed Kuding tea).

[0110] These results demonstrate that the processed Kudingcha of this example improves the quality of shiitake mushrooms and increases the amount of fruiting bodies produced.

[0111] (Example 8) The influence of processed Kudingcha tea products with different forms on the development of fruiting bodies of Lentinula edodes was examined by a fungal bed cultivation test.

[0112] (Preparation of processed Kuding tea product by hot water extraction) Water was added in an amount 15 times by mass relative to the dried Kuding tea leaves, and hot water extraction was carried out for 60 minutes at 60° C. After extraction, the extract was filtered under reduced pressure, and the filtrate was obtained as a processed Kuding tea product by hot water extraction.

[0113] (Processed Kuding Tea Leaves) Dried Kuding tea leaves (Ligustrum purpurascens YC Yang) (purchased from Kunming Institute of Botany, Chinese Academy of Sciences) were used as they were as processed Kuding tea leaves.

[0114] (Preparation of a mixed medium containing processed Kuding tea products) A hot water-extracted Kuding tea product was added to the medium weight so that the solids concentration was 0.016% to obtain a medium containing processed Kuding tea products by hot water extraction. Furthermore, a mixed medium containing processed Kuding tea products from intact tea leaves was obtained by adding the processed Kuding tea products from intact tea leaves to the medium so that the solids concentration was 0.027%. A medium without any processed Kuding tea products was used as a control.

[0115] (Flooding Treatment and Fungal Bed Cultivation) (1) 30% by weight of dried sawdust (oak:birch ratio = 7:3), 10% by weight of nutrient additives (Deltop, manufactured by Mori Sangyo Co., Ltd.), and 60% by weight of water were mixed in a mixer and stirred until homogenous. The mixture was filled into polypropylene cultivation bags (1.3 kg fungal bed cultivation bags, manufactured by Mori Sangyo Co., Ltd.) at 1.3 kg each and sterilized at high pressure for 60 minutes at 115°C to prepare a mushroom cultivation medium. (2) Approximately 9 g of shiitake mushroom (Mori XR1) seed culture was inoculated into the cooled medium (1) and cultured at 22°C in the dark for 80-90 days. After the cultivation was completed, the removed fungal bed was moved to a cultivation room at 16°C and approximately 85% humidity for full-scale cultivation. Shiitake mushroom cultivation was then carried out using the same procedures as in Example 5. An overview of the cultivation, emergence, and flooding processes is shown in Figure 9(a). The same test as in Example 7 was conducted and the yield was investigated, except that the caps were harvested when they had been open for about 5 minutes and the membrane was about to break.

[0116] The results are shown in Figure 9(b). In both the mixed medium containing processed Kuding tea products extracted with hot water ("Processed product added" in Figure 9(b)) and the mixed medium containing processed Kuding tea products containing intact tea leaves ("Dried leaves added" in Figure 9(b)), the average weight per fruiting body significantly increased, indicating that the fruiting bodies were larger than the control without the processed Kuding tea product. This indicates that whether the processed Kuding tea used in this example was extracted with hot water or the intact tea leaves, the Shiitake mushrooms were larger and the amount of high-quality fruiting bodies produced was increased.

[0117] (Example 9) The effect of processed Kudingcha tea on the development of fruiting bodies of Maitake mushrooms was examined by a fungal bed cultivation test.

[0118] (Preparation of processed Kuding tea product) Water was added in an amount 15 times by mass relative to the dried Kuding tea leaves, and extraction was carried out for 60 minutes at 60° C. After extraction, the extract was filtered under reduced pressure, and the filtrate was obtained as a processed Kuding tea product.

[0119] (Preparation of Kuding Tea Processed Mixed Medium) Raw sawdust (birch), wheat bran, and soybean meal were added to a mixer in a weight ratio of 576:40:9, respectively, and tap water was added to adjust the moisture content to about 60%. Furthermore, Kuding Tea processed material was added so that the solid concentration was 0.005%, and then stirred to a homogeneous state. 2.6 kg of the mixture was filled into polypropylene cultivation bags (2.5 kg cultivation bags for fungal beds, manufactured by F-Tech Co., Ltd.) and sterilized at high pressure for 60 minutes at 115 ° C. to prepare a Kuding Tea processed mixed medium. A medium without the Kuding Tea processed material was used as a control.

[0120] (Bed cultivation) Approximately 10-13 g of Maitake (Mori No. 52) seed culture was inoculated into cooled culture medium per bed and cultured at a temperature of 22-24°C, humidity of 70%, and in darkness for 37-40 days. After that, germination was performed by irradiating the medium with light of 1,300 lux or more only during the day for 3-5 days. The medium was then moved to a greenhouse with a temperature of 18-20°C and humidity of 95% or more to allow fruiting bodies to develop. The fruiting bodies were harvested when they had grown around the time stomata appeared on the underside of the cap. An overview of the culture, harvesting, and submersion processes is shown in Figure 10(a).

[0121] (Investigation of Fruiting Body Yield) The yield (g) of the harvested fruiting bodies and the cultivation period were measured.

[0122] The results are shown in Figure 10(b). When cultivated on a medium containing the processed Kuding tea product, the yield of fruiting bodies increased (129%) compared to the control without the processed Kuding tea product. Furthermore, the cultivation period was shortened (97%) from 63 days to 61 days (not shown). This indicates that the use of the processed Kuding tea product of this example increases the amount of fruiting bodies produced by Maitake mushrooms and shortens the cultivation period.

[0123] Saponin, a component found in green tea, black tea, oolong tea, etc., is known to increase the number of fruiting bodies of oyster mushrooms, but because cap formation is suppressed (Umagae Yumi, Journal of the Mushroom Society of Japan, Vol. 20(4) 193-198, 2013), prior art has not yielded high-quality mushrooms even when fruiting body formation is promoted. On the other hand, as described above, the processed product of Kuding tea in this example yielded large, commercially valuable mushroom fruiting bodies, demonstrating that it has an effect different from prior art, that is, improving the quality of mushroom fruiting bodies.

[0124] It should be noted that the present invention is susceptible to various embodiments and modifications without departing from the broad spirit and scope of the present invention. Furthermore, the above-described embodiments are intended to illustrate the present invention and do not limit the scope of the present invention. In other words, the scope of the present invention is defined by the claims, not the embodiments. Various modifications made within the scope of the claims and within the scope of the meaning of the invention equivalent thereto are deemed to be within the scope of the present invention.

[0125] The present invention is based on Japanese Patent Application No. 2022-053195 filed on March 29, 2022. The entire specification, claims, and drawings of Japanese Patent Application No. 2022-053195 are incorporated herein by reference.

Claims

1. A medium additive for mushroom cultivation containing processed Kuding tea.

2. The medium additive for mushroom cultivation according to claim 1, which promotes the growth of mushroom mycelium.

3. The medium additive for mushroom cultivation according to claim 1, for improving the quality of mushroom fruiting bodies.

4. The medium additive for mushroom cultivation according to claim 1, for increasing the amount of mushroom fruiting bodies produced.

5. Kuding tea is produced by Ligustrum purpurascens YC Yang, Ligustrum pedunculare Rehd., Ligustrum japonicum var. pubescens Koidz, Ligustrum robstum (Roxb.) Bl., and Ilex cornuta Lindl. ex. Paxt.), Ilex kudingcha CJ Tseng, Ilex latifolia Thunb., Cratoxylum prunifolium (Kurz) Dyer, Ehretia thyrsiflora (Sieb. et Zucc.) Nakai, and Photinia serrulata Lindl. The medium additive for mushroom cultivation according to any one of claims 1 to 4.

6. The mushroom is selected from the group consisting of shiitake mushrooms, enokitake mushrooms, slimy oyster mushrooms, mukitake mushrooms, thin oyster mushrooms, oyster mushrooms, Tamogitake mushrooms, tokiiro oyster mushrooms, purple shiitake mushrooms, buna shiitake mushrooms, king oyster mushrooms, wood ear mushrooms, nameko mushrooms, maitake mushrooms, mushrooms, hatake shiitake mushrooms, bunaharitake mushrooms, kuritake mushrooms, Yamabushitake mushrooms, willow matsutake mushrooms, Ganoderma lucidum, Himalayan oyster mushrooms, traversicolor mushrooms, sparassis mushrooms, bakamatsutake mushrooms, false oyster mushrooms, morels, and obanatake mushrooms; The medium additive for mushroom cultivation according to claim 1.

7. A medium for mushroom cultivation to which the medium additive for mushroom cultivation according to claim 1 has been added.

8. A method for cultivating mushrooms, comprising a step of cultivating mushroom mycelium using the mushroom cultivation medium according to claim 7.

9. A method for cultivating mushrooms, comprising a step of causing mushroom fruiting bodies to develop using the mushroom cultivation medium according to claim 7.

10. A medium additive for cultivating basidiomycetes containing processed Kuding tea.

11. The medium additive for culturing basidiomycetes according to claim 10, which promotes the growth of basidiomycete mycelia.

12. Kuding tea is produced by Ligustrum purpurascens YC Yang, Ligustrum pedunculare Rehd., Ligustrum japonicum var. pubescens Koidz, Ligustrum robstum (Roxb.) Bl., and Ilex cornuta Lindl. ex. Paxt.), Ilex kudingcha CJ Tseng, Ilex latifolia Thunb., Cratoxylum prunifolium (Kurz) Dyer, Ehretia thyrsiflora (Sieb. et Zucc.) Nakai, and Photinia serrulata Lindl. The medium additive for culturing basidiomycetes according to claim 10 or 11.

13. The basidiomycete is selected from the group consisting of shiitake mushrooms, flunilarium velutipes, shiitake mushrooms, mukitake mushrooms, thin-skinned oyster mushrooms, oyster mushrooms, Tamogitake mushrooms, tokiiro oyster mushrooms, purple shiitake mushrooms, buna shiitake mushrooms, king oyster mushrooms, wood ear mushrooms, nameko mushrooms, maitake mushrooms, mushrooms, hatakeshimeji mushrooms, bunaharitake mushrooms, kuritake mushrooms, Yamabushitake mushrooms, willow matsutake mushrooms, Ganoderma lucidum, Himalayan oyster mushrooms, traversicolor mushrooms, sparassis mushrooms, bakamatsutake mushrooms, false oyster mushrooms, and obliquus obliquus; The medium additive for culturing basidiomycetes according to claim 10.

14. A medium for culturing basidiomycetes, to which the medium additive for culturing basidiomycetes according to claim 10 has been added.

15. A method for culturing basidiomycetes, comprising a step of culturing mycelium of basidiomycetes using the medium for culturing basidiomycetes according to claim 14.