99 results about "PEDIOCOCCUS PENTOSACEUS" patented technology

The invention discloses a Pediococcus pentosaceus (Pediococcus pentosaceus, PP) strain, the Pediococcus pentosaceus is preserved in the China General Microbiological Culture Collection Center (CGMCC), and the preservation number is CGMCC No.24884. The Pediococcus pentosaceus has the advantages that the Pediococcus pentosaceus can be used for preparing the Pediococcus pentosaceus; the strain has a good antibacterial effect on helicobacter pylori; the composition is friendly to normal gastric mucosa cells and does not have an inhibition effect; the compound has an obvious inhibiting effect on the growth of gastric cancer and can be used for preventing or treating gastric cancer.

The invention relates to the technical field of microorganisms, in particular to a complex microbial inoculant for resisting salmonella infection and application of the complex microbial inoculant. The invention provides a microbial composition for resisting salmonella infection. The microbial composition comprises lactobacillus reuteri, lactobacillus mucosa, lactobacillus plantarum, lactobacillus bulgaricus and pediococcus pentosaceus. Results of the embodiment of the invention show that the complex microbial inoculant provided by the invention has an excellent anti-salmonella typhimurium effect, and only the anti-salmonella typhimurium effect of the complex microbial inoculant in a specific proportion provided by the invention is optimal; meanwhile, the complex microbial inoculant can effectively relieve the harm of salmonella typhimurium to chickens, improve the growth performance of the chickens and improve the immunity of the chickens. The invention provides a new prevention and treatment thought for salmonella.

The invention discloses a preparation method of compound lactobacillus fermented asparagus yoghurt, and belongs to the technical field of food biotechnology and microbial fermentation. The lactobacillus fermented asparagus yoghurt is prepared by taking asparagus primary pulp and fresh cow milk as raw materials, and mixing, fermenting and ripening the raw materials by adopting the lactobacillus paracasei JGSLP08 and the lactobacillus pentosus JGS34, and the obtained compound lactobacillus fermented asparagus yoghurt has excellent antioxidant activity and high-dose lactobacillus viable count; meanwhile, the traditional Chinese medicine composition has a remarkable prevention and treatment effect on inflammatory bowel diseases. The lactobacillus fermented asparagus yoghurt can be widely applied to the field of preventing and / or treating inflammatory bowel diseases, in particular to preparation of food for preventing and / or treating inflammatory bowel diseases.

The invention belongs to the technical field of microbiological detection, and discloses a PCR primer combination for detecting mixed microorganisms in a food fermentation process and a detection method thereof. The primer combination comprises a primer pair used for detecting pediococcus pentosaceus, a primer pair used for detecting plant lactobacillus, a primer pair used for detecting lactobacillus mucus fermentation, a primer pair used for detecting bacillus amyloliquefaciens and a primer pair used for detecting lactobacillus acidophilus. The primer pair is at least one of a primer pair for detecting lactobacillus helveticus and a primer pair for detecting acetobacter pasteurianus. The primer combination or the kit containing the primer combination can realize species level specific detection of microorganisms, and can be used for qualitatively / quantitatively detecting food and key functional microorganisms in the food fermentation process, so that the dynamic change of a target flora in the fermentation process is quickly and accurately monitored.

The invention provides pediococcus pentosaceus CQFP202426 and application of the pediococcus pentosaceus CQFP202426 in preparation of drugs for preventing or treating allergic rhinitis, and belongs to the technical field of microorganisms. The pediococcus pentosaceus CQFP202426 provided by the invention has a preservation number of CGMCC (China General Microbiological Culture Collection Center) No.29782, is preserved in the China General Microbiological Culture Collection Center on January 26, 2024, and is preserved in Institute of Microbiology, Chinese Academy of Sciences, No.3, No.1 Yard, West Beichen Road, Chaoyang District, Beijing. The strain can relieve oxidative stress injury, inhibit inflammatory response and regulate immune balance, and has a remarkable effect on prevention and treatment of allergic rhinitis.

The invention provides a probiotic composition for inhibiting helicobacter pylori as well as a probiotic agent and application thereof, and belongs to the technical field of probiotic functional products. The probiotic composition is prepared from the following components in parts by weight: 0.05 to 2 parts of a pediococcus pentosaceus strain A21358, 0.01 to 1.5 parts of a plant lactobacillus strain A21136, 0.05 to 1.5 parts of a lactobacillus rhamnosus strain A21149 and 0.03 to 1.2 parts of a lactobacillus reuteri strain A21325. The probiotic agent comprises the probiotic composition, resistant dextrin, xylooligosaccharide, erythritol, inulin, fructo-oligosaccharide, hericium erinaceus powder, fucoidin and at least one fruit powder selected from grape powder, passion fruit powder and kiwi fruit powder, wherein the specific weight parts of the resistant dextrin, the xylooligosaccharide, the erythritol, the inulin, the fructo-oligosaccharide, the hericium erinaceus powder, the fucoidin and the at least one fruit powder are selected from grape powder, passion fruit powder and kiwi fruit powder. The probiotic agent has the effect of inhibiting helicobacter pylori, and a new thought is provided for clinical related auxiliary treatment of helicobacter pylori infection.

This invention belongs to the field of food fermentation technology, and specifically relates to a compound probiotic agent and its application in the preparation of fermented soy milk. This invention provides a compound probiotic agent composed of *Lactobacillus fermentum* NCPS LF01, *Pediococcus pentosaceus* NCPS PPE01, and *Lactobacillus acidophilus* NCPS LA01 in a volume ratio of 1-2:1:1, and applies this compound probiotic agent to the preparation of soy products, especially fermented soy milk. The beneficial effects of this invention are that fermented soy milk prepared using this compound probiotic agent has a rich flavor, and the total flavonoid and total phenolic content, as well as the in vitro DPPH free radical scavenging rate, are significantly superior to those of ordinary commercially available strains or other strains. In summary, this compound probiotic agent can effectively improve the retention level of active ingredients and antioxidant capacity of fermented soy milk, and has outstanding application value.

The invention belongs to the technical field of food bacteriostatic agents, and particularly relates to a composite natural bacteriostatic agent and a preparation method and application thereof. The bacteriostatic agent comprises the following components in parts by weight: 2-4 parts of garlic powder, 1-3 parts of tea polyphenol and 1-3 parts of pediococcus pentosaceus freeze-dried powder. The natural plant source antibacterial components (garlic powder and tea polyphenol) and the microbial source antibacterial component (pediococcus pentosaceus freeze-dried powder) are scientifically compounded, so that a remarkable antibacterial effect is generated, and particularly, a high-efficiency inhibition effect is achieved on common putrefying bacteria (bacillus subtilis) and pathogenic bacteria (staphylococcus aureus) in meat prefabricated food.

The invention discloses pediococcus pentosaceus and application thereof in a product for relieving asthenopia, and relates to the technical field of microorganisms. The invention provides a strain of pediococcus pentosaceus RH3401, and the preservation number of the pediococcus pentosaceus RH3401 is CGMCC (China General Microbiological Culture Collection Center) No.25166. The pediococcus pentosaceus RH3401 The invention also provides an application of the pediococcus pentosaceus RH3401 in preparation of a product for relieving asthenopia. The pediococcus pentosaceus RH3401 provided by the invention has a relatively good effect of relieving asthenopia, can remarkably reduce eye apoptotic cells, and has a relatively good application prospect in preparation of products for relieving asthenopia.

The invention belongs to the technical field of food fermentation, and provides a naan air-holding aroma-enhancing rapid fermentation composite leavening agent and a preparation method, the composite leavening agent comprises freeze-drying type lactobacillus plantarum, freeze-drying type saccharomyces cerevisiae, freeze-drying type pediococcus pentosaceus, lactobacillus rhamnosus, lactobacillus casei and Xiangba powder, and the optimal mass ratio of the freeze-drying type lactobacillus plantarum, the freeze-drying type saccharomyces cerevisiae, the freeze-drying type pediococcus pentosaceus, the lactobacillus rhamnosus, the lactobacillus casei and Xiangba powder is 2: 1: 3: 2: 3: 1 or 3: 1: 3: 1: 2: 2. The crusty pancake prepared according to the proportion has better sensory characteristics, specifically, the crusty pancake tastes softer and more elastic, the surface glossiness is improved, and the color is more uniform and natural. In addition, the method can also shorten the fermentation time, and endows the product with unique aroma of the sour dough fermented crusty pancake, thereby enhancing the flavor of the final product. The problems that the taste and the flavor are single when commercial yeast is independently used for making the fermented crusty pancake are solved, and the problems that when traditional sour dough is used for making fermented flour products, the fermentation time is long, the stability is poor, the quality is difficult to control, harmful microorganisms are prone to breeding and the like are solved.

This invention discloses a multifunctional Pediococcus pentosaccharide strain and its applications. Pediococcus pentosaceus The strain, named *Pediococcus pentosaceus* A07, has the accession number CCTCC NO: M 2025777 and is deposited at the China Center for Type Culture Collection (CCTCC), located at Wuhan University, No. 299 Bayi Road, Wuchang District, Wuhan City, Hubei Province. This strain is capable of degrading nitrite. Using *Pediococcus pentosaceus* A07 to reduce nitrite content can produce high-quality pickles with good flavor and texture, low nitrite content, and high viable cell count. The *Pediococcus pentosaceus* A07 provided by this invention also possesses cholesterol-lowering, zinc protoporphyrin-forming, antibacterial, and antioxidant capabilities, and produces a high biofilm.

This invention aims to address the technical bottlenecks of existing milk curd products, such as weak functional activity, unclear process parameters, and unstable flavor and quality. It utilizes *Pediococcus pentosaceus* HM4, *Streptococcus thermophilus* HM6, *Lactococcus lactis* JY4, and *Lactobacillus plantarum* NC1, employing these four strains in an optimal ratio as a compound fermentation agent to achieve synergistic effects. Using milk and goji berries as raw materials, the fermentation process of milk curds and goji berry milk curds was systematically optimized through single-factor experiments, Plackett-Burman experiments, and response surface methodology. The physicochemical indicators and flavor characteristics of the products under different process conditions were analyzed. The obtained milk curds achieved a DPPH free radical scavenging rate of 91.38%–94.15%, providing technical support for the high-value utilization of milk curds and enriching the variety of functional dairy products.

The invention discloses low-salt flavored fermented shredded chili and a preparation method thereof, and belongs to the technical field of food processing. Aiming at the problems of long fermentation period, high nitrite content and poor flavor of the existing chili fermentation method, the method comprises the following steps: pretreating chili, shredding and dehydrating; putting the dehydrated shredded chili, auxiliary materials, saline water and activated composite strains into an air pulsating pressure fermentation tank for pulsating pressure staged temperature control fermentation; wherein the composite strain is prepared from lactobacillus plantarum, lactobacillus pentosus and pediococcus pentosaceus according to a specific proportion; and after fermentation, draining, seasoning, standing at low temperature, sterilizing and packaging. The method disclosed by the invention can realize rapid fermentation under a low-salt condition, reduce nitrite and improve flavor, and is suitable for industrial production of high-quality fermented chili products.

The present application belongs to the technical field of disinfecting powder, and particularly relates to a preparation process of low-irritation anti-mite and antibacterial disinfecting powder. The process comprises the following steps: enzymatic hydrolysis and fermentation of callerya nitida leaf and sequoia sempervirens leaf; enzymatic hydrolysis and purification of helix pompejana gum; preparation of phosphate-PAMAM bacterial membrane disruptor; and compounding of antibacterial disinfecting powder. The callerya nitida leaf and sequoia sempervirens leaf are subjected to enzymatic hydrolysis by using beta-glucosidase, and then the obtained callerya nitida leaf-sequoia sempervirens leaf enzyme-treated substrate is subjected to mixed fermentation of lactobacillus plantarum and pediococcus pentosaceus to obtain callerya nitida leaf-sequoia sempervirens leaf anti-mite and antibacterial liquid. The anti-mite and antibacterial disinfecting powder prepared by using the callerya nitida leaf-sequoia sempervirens leaf anti-mite and antibacterial liquid as the main component has good anti-mite and antibacterial effect, and has extremely low irritation to human body, so that harm caused by contact with skin after anti-mite and sterilization of close-fitting fabrics such as clothes and bedclothes can be avoided.

This invention discloses a strain of *Pediococcus pentosaceus*, FREE-U AP01, and its applications. The strain, FREE-U AP01, has the accession number CGMCC No. 37267. This invention screened and obtained a strain of *Pediococcus pentosaceus*, FREE-U AP01, which, through its excellent temperature adaptability, high survival rate in acid and bile salt tolerance, rapid acid production capacity, and significant antibacterial activity, solves the problems of low survival rate and unstable antibacterial effect of existing probiotics, providing a powerful and high-quality strain resource for microecological preparations and animal feed additives.

The application provides a preparation method of a composite water-retaining agent and application of the composite water-retaining agent in fermented meat products. The composite water-retaining agent is composed of a basic water-retaining agent and water-retaining microspheres. Components of the basic water-retaining agent include glutamine transaminase, trehalose, L-histidine and gellan gum, and the basic water-retaining agent plays a water-retaining role in a curing period; the water-retaining microspheres are prepared by embedding L-cysteine and reduced glutathione in Pediococcus pentosaceus fermented pineapple leaves as wall materials and vehiclepsin seed gum, and slowly release active substances under acid triggering in a late fermentation period, thereby playing a water-retaining role. The application provides a non-phosphorus composite water-retaining agent with better comprehensive performance than composite phosphate and commercial non-phosphorus water-retaining agents, significantly improves water-retaining property without interfering with fermentation, and provides a green, efficient and non-phosphorus special water-retaining solution for fermented meat products.

The invention relates to a lactic acid bacteria composition and an application thereof in a low-temperature liquid biological feed, in particular to a lactic acid bacteria complex microbial inoculant suitable for a low-temperature environment (15-25 DEG C) and a fermentation process of the lactic acid bacteria complex microbial inoculant. The combination comprises pediococcus pentosaceus WP101 (the preservation number is CCTCC NO: M 20241055) and lactobacillus plantarum PC01 (the preservation number is CCTCC NO: M2022106), and the viable count of the combination is 25 million cfu / g feed according to the proportion of 1: 1. By optimizing the synergistic effect of strains and fermentation conditions, efficient fermentation in a low-temperature environment is realized, the content of lactic acid in the feed is remarkably increased, and growth of harmful microorganisms is inhibited. Animal experiments show that the fermented feed can reduce the diarrhea rate of piglets by 45.5% (Plt; 0.05), improve the daily gain of fattening pigs in the later period and the feed conversion rate, and reduce the loss of dry matters at the same time. The problem of energy consumption caused by the fact that traditional medium-temperature fermentation depends on heating and heat preservation is solved, technical support is provided for large-scale low-temperature liquid biological feed production, and economic and environmental benefits are achieved.

The present application relates to a kind of pentose pediococcus and the preparation method of fermented whey.The present application provides a kind of pentose pediococcus IF2, on December 31, 2025, is preserved in Guangdong Microbial Culture Collection Center, and the preservation number is GDMCC No:67584.The strain is isolated from Xinjiang yogurt, with good whey adaptability and flavor promotion capacity.After the single bacteria fermentation whey, the content of dimethyl disulfide, dimethyl trisulfide in whey can be significantly reduced, while the content of acetaldehyde and other flavor compounds is greatly improved, and fermented whey is given apple fragrance.Sensory evaluation shows that the overall preference score of fermented whey can reach 4.6 points, and the flavor is significantly improved.

The invention discloses pediococcus pentosaceus Ppe-YC39 capable of enhancing the nutritional activity and flavor of fish tea and inhibiting formation of biogenic amine and application of the pediococcus pentosaceus Ppe-YC39. Wherein the pediococcus pentosaceus Ppe-YC39 is preserved in the Guangdong Microbial Culture Collection Center, and the preservation number of the pediococcus pentosaceus Ppe-YC39 is GDMCC No: 66920. The pediococcus pentosaceus Ppe-YC39 disclosed by the invention has a probiotic attribute equivalent to or even better than that of a commercial strain lactobacillus plantarum LGG, and when the pediococcus pentosaceus Ppe-YC39 is applied to fish tea fermentation, the content of amino acid and fatty acid in the fermented fish tea can be remarkably increased, and the content of biogenic amine is remarkably reduced.

The invention relates to the technical field of microbial culture, and particularly discloses pediococcus pentosaceus NSS0402 and application thereof to improvement of polycystic ovarian syndrome. The invention relates to pediococcus pentosaceus NSS0402, which is preserved in China Center for Type Culture Collection (CCTCC) on July 1, 2024, the address is Wuhan University, Wuhan, China, the pediococcus pentosaceus NSS0402 is named as pediococcus pentosaceus, and the preservation number is CCTCC NO: M 20241421. The pediococcus pentosaceus NSS0402 can effectively improve the polycystic ovarian syndrome and related metabolic level disorder and sex hormone level abnormality symptoms thereof, and can be applied to preparation of products for preventing, relieving or treating the polycystic ovarian syndrome.

This invention discloses a strain of *Pediococcus pentosaceus* RL-10 and its application in bio-acidification rice soaking and bacterial cellulose production, belonging to the field of microbial technology. The preservation number of *Pediococcus pentosaceus* RL-10 is CCTCC NO: M 20252428. This invention is the first to use *Pediococcus pentosaceus* as a strain for bio-acidification rice soaking. Using rice soaking water as a production substrate, *Acetobacter Hansenulatus* and strain RL-10 are co-cultured in situ to produce bacterial cellulose loaded with antimicrobial peptides. Under certain process conditions, acidification of rice soaking by strain RL-10 can rapidly increase acidity and shorten soaking time. The bacterial cellulose production process of this invention is simple and low-cost; verification shows that the bacterial cellulose prepared by the method of this invention has high yield and good antibacterial activity, meeting the requirements of large-scale industrial production.

The application discloses a shrimp head hydrolysate with anti-freezing activity and a preparation method and application thereof, and belongs to the technical field of biology. The shrimp head is treated by fermentation with the aid of a magnetic field and Pediococcus pentosaceus, and a shrimp head hydrolysate with high anti-freezing effect is prepared. Six polypeptides with high anti-freezing activity are identified from the shrimp head hydrolysate through mass spectrometry analysis. The polypeptides have high ice recrystallization inhibition activity, can inhibit the formation of ice crystals and the migration of water during the food freezing process, reduce the mechanical damage of ice crystals to food, inhibit the protein denaturation caused by ice crystals, and can also reduce the thawing loss and cooking loss of food, and has great application value in food frozen storage.

The invention belongs to the technical field of prebiotics, and particularly relates to plant extract composite prebiotics as well as a preparation method and application thereof. The invention provides a plant extract composite prebiotics, which is prepared by compounding a purslane ethanol extract and a common turnip ethanol extract in equal mass ratio, and the purslane ethanol extract and the common turnip ethanol extract are prepared by soaking purslane and common turnip in an ethanol solution with the volume concentration of 94-96%, performing ultrasonic extraction, concentrating and freeze-drying. The plant extract composite prebiotics provided by the invention can remarkably promote the growth of probiotics such as lactobacillus plantarum, lactobacillus paracasei and pediococcus pentosaceus, have the effects of regulating intestinal flora balance and promoting intestinal colonization of the probiotics, and also have antioxidant activity, thereby providing a new choice for development of prebiotics with natural sources.

The invention relates to an anti-inflammatory and bacteriostatic oral liquid containing lactic acid bacteria and a preparation method, and belongs to the technical field of oral care, the oral liquid comprises the following raw materials: lactic acid bacteria freeze-dried powder, a plant extract, plant essential oil, a humectant, a flavoring agent, a solubilizer, an antioxidant and deionized water. The lactobacillus paracasei, the pediococcus pentosaceus and the leuconostoc mesenteroides are used as compound lactobacillus freeze-dried powder, adhesion of pathogenic bacteria in an oral cavity and formation of a pathogenic bacteria biological membrane can be effectively inhibited, combination of pathogenic microorganisms and tooth surfaces can be interfered through an immunoregulation mechanism, and therefore the oral liquid is endowed with an excellent bacteriostatic effect; the bletilla striata extract, the clausena lansium extract, the curcuma zedoary extract and the liquorice extract are selected as plant extracts, so that the prepared oral liquid has a prominent anti-inflammatory effect from different aspects of repair promotion, anti-inflammation and bacteriostasis; meanwhile, by compounding the myrtle wood oil, the fructus amomi oil and the sage oil, the oral liquid can also be endowed with a remarkable deodorization effect.

The invention relates to the technical field of microbial preparations, and provides a microbial agent suitable for animal feed, which not only can improve the litter size and live litter size, but also can improve the birth weight of piglets and improve the survival rate of the piglets on the basis of solving constipation of sows by adopting probiotics. A microbial agent suitable for animal feed comprises 15 parts of bacterial powder, 45 parts of corn starch, 12 parts of skim milk powder, 8 parts of a yeast extract, 7 parts of a soybean extract and 6 parts of a rice bran extract. The bacterial powder is pediococcus pentosaceus bacterial powder, and the viable count of pediococcus pentosaceus in the microbial agent is not less than 1 * 10 < 6 > CFU / g.

The invention relates to the technical field of silage, and provides a silage additive for degrading mycotoxin and application of the silage additive. The composite microbial inoculant is composed of lactobacillus paracasei and bacillus subtilis; or the microbial agent is a composite microbial agent composed of lactobacillus paracasei, bacillus subtilis and pediococcus pentosaceus. By screening degrading bacteria aiming at ochratoxin, aflatoxin, zearalenone and vomitoxin for compounding and combination, the degrading effects of different lactic acid bacteria on various toxins are respectively exerted, the various mycotoxins are effectively degraded, and particularly, the degrading rate of the ochratoxin can reach 100%. The degradation rate of the mixed bacteria to other mycotoxins can exceed that reported in the prior art, and faster degradation or higher degradation rate can be achieved by adjusting the addition amount.

The application discloses Pediococcus pentosaceus SC009 and an application thereof, is preserved in the China General Microbiological Culture Collection Center, and has a preservation time of June 28, 2021 and a preservation number of CGMCC No.22796.The bacteria have the effects of promoting sleep and resisting oxidation, and can be used for preparing sleep-improving and oxidation-resisting food and sleep-disorder treating medicine.In animal experiments, the bacteria can significantly shorten the sleep latency of mice and prolong the sleep time length, improve the sleep quality of mice, significantly improve the total SOD and reduced glutathione content in serum of middle-aged and old rats, reduce the MDA and protein carbonyl content, and have significant antioxidant activity, and can prolong the survival time of old rats.Pediococcus pentosaceus SC009 has the effects of promoting sleep and resisting oxidation, is conducive to market popularization and utilization, and has a broad application prospect.

The invention relates to pediococcus pentosaceus CAR6 for improving carotenoid, protein peptide and plant-based flavor and application of the pediococcus pentosaceus CAR6. The preservation number of the pediococcus pentosaceus CAR6 is CGMCC (China General Microbiological Culture Collection Center) The strain has the acid stability fermentation characteristic, can avoid the problem of over-acidification caused by over-fermentation, can efficiently synthesize short-chain fatty acids such as organic acid and butyric acid, has good agglutination and self-agglutination capacity, oxidation resistance and SOD enzyme secretion capacity, and has a remarkable bacteriostatic effect on streptococcus mutans, staphylococcus aureus and shigella sonnei. When the carrot fermentation broth is applied to carrot fermentation, earthy smell and grass smell of raw materials can be effectively removed, the sensory flavor of a fermented product is remarkably improved, meanwhile, the content of carotenoid, total protein and polypeptide is increased, and the content of glucose is reduced. The strain provides a new bacterium source for fermentation of carrots and other plant-based products, and has important application value in development of flavor fermentation products, eye protection, sugar control, protein peptide and intestinal tract conditioning type healthy nutritional food.

The application belongs to the technical field of livestock and poultry meat product processing safety, and specifically discloses a low-sodium nitrite ham and a preparation method thereof.The raw material of the ham comprises pork and a pickling liquid.The pickling liquid comprises 0.01 g / kg-0.05 g / kg of sodium nitrite, 1.0 wt%-3.0 wt% of salt, 2 mL / kg-10 mL / kg of a compound probiotic bacteria liquid, and 1.0 wt%-2.0 wt% of a hawthorn-wolfberry compound extract.The compound probiotic bacteria liquid comprises Pediococcus pentosaceus MJ11 and Lactobacillus pentosus GM09.The pickling liquid can inhibit the synthesis of nitrosamine in the ham and reduce the content of nitrosamine.Therefore, the ham prepared by using the pickling liquid has the advantages of low sodium nitrite and stable quality.

The invention relates to the technical field of plant cultivation, in particular to an edible mushroom cultivation material and a preparation method and application thereof. The invention provides an edible mushroom cultivation material. The edible mushroom cultivation material comprises 10-25 parts of corncob, 10-20 parts of rape straw, 5-8 parts of soybean meal, 1-3 parts of leonurine, 1-2 parts of naringenin, 1-2 parts of sugar and 1-3 parts of a complex microbial inoculant, the complex microbial inoculants comprise candida utilis, lactobacillus plantarum, trichoderma harzianum, pseudomonas fluorescens and pediococcus pentosaceus. According to the edible mushroom cultivation material provided by the invention, each component has different effects and can generate a synergistic effect at the same time, so that the yield of edible mushrooms is increased to the maximum extent, the contamination rate of infectious microbes can be reduced, and a new direction is provided for edible mushroom cultivation.