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Method for culturing agrocybe aegerita through litchi branch crumbs

A technology for lychee chips and tea mushrooms, applied in the directions of botanical equipment and methods, applications, fertilizer mixtures, etc., can solve the problems of polluting the environment, reducing the cultivation cost of tea mushrooms, waste of waste materials, etc., so as to avoid pollution, reduce Cultivation cost, low price effect

Active Publication Date: 2014-10-15
HEBEI UNIVERSITY
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Problems solved by technology

[0007] The purpose of the present invention is to provide a method for cultivating tea salamander by using lychee shavings, which solves the problems of wasting waste and polluting the environment in the current lychee planting and processing industries, and realizes the biological recovery of agricultural and forestry waste under the premise of no pollution to the environment. Transformation and utilization provide a low-cost culture material for the cultivation of A. abayana, which greatly reduces the cultivation cost of A. azalea.

Method used

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  • Method for culturing agrocybe aegerita through litchi branch crumbs
  • Method for culturing agrocybe aegerita through litchi branch crumbs
  • Method for culturing agrocybe aegerita through litchi branch crumbs

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Embodiment

[0040] A. Preparation of liquid strains

[0041] First-class liquid culture medium formula: 20% potato, 3% bran, 2% glucose, KH 2 PO 4 0.3%, MgSO 4 0.15%, VB 1 10mg / L, CMC0.3%, water 1000mL, pH natural;

[0042] Secondary liquid culture medium formula: 5% litchi powder, 20% potato, 3% bran, 2% glucose, KH 2 PO 4 0.3%, MgSO 4 0.15%, VB 1 10mg / L, CMC0.3%, water 1000mL, natural pH; among them, lychee crumbs were crushed and sieved through an 80-mesh sieve to obtain a powder, boiled with potatoes and bran for 30 minutes, filtered to remove slag to obtain an extract.

[0043]The first-level liquid strains are prepared in a 500mL conical flask, with a liquid volume of 200ml in each bottle. After autoclaving at 121°C for 30 minutes, insert PDA slant strains under sterile conditions, and the inoculation volume of each bottle is 4 pieces of 1cm 2 strains. After standing still for 24 hours after inoculation, put the Erlenmeyer flask on a shaker at 160r / min, and incubate at a co...

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Abstract

The invention discloses a method for culturing agrocybe aegerita through litchi branch crumbs. The method for culturing the agrocybe aegerita through litchi branch crumbs is characterized in that each of optimized liquid strain culture medium and optimized grain strain culture medium for the agrocybe aegerita comprises litchi branch crumbs, and the litchi branch crumbs serve as the main ingredient in optimized culture material for the agrocybe aegerita. The method for culturing the agrocybe aegerita through litchi branch crumbs makes the best of waste litchi branch crumbs and sisal hemp slags of the agriculture and forestry and changes the waste into treasure, so that the environment pollution caused by the litchi branch crumbs is avoided, and the agrocybe aegerita culturing cost is lowered; the output is high, and the period is short. The method for culturing the agrocybe aegerita through litchi branch crumbs is capable of creating obvious economical benefits and has broad application prospect.

Description

technical field [0001] The invention belongs to the technical field of edible fungus cultivation, and in particular relates to a method for cultivating tea mushrooms by utilizing litchi scraps left over from agriculture and forestry. Background technique [0002] Agrocybe chaxingu Huang, also known as Agrocybe chaxingu Huang, belongs to Basidiomycotina, Laminomycetes, Agaricales, Agrocybe family, and Agrocybe genus (Agrocybe genus). It is a rare rare fungus with both food and medicine, which is unique to our country and has been domesticated and cultivated successfully in recent years. Tea Salmonella is rich in nutrition, with protein content as high as 19.55g per 100g, and 18 kinds of amino acids, among which methionine and lysine are relatively high, and rich in B vitamins and mineral elements. Its taste is delicious, the cover is tender and the handle is crisp, the smell is fragrant, and it is rich in nutrition. Regular consumption can enhance memory, has the effects of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A01G1/04C05G3/00
Inventor 王谦黄媛媛刘敏
Owner HEBEI UNIVERSITY
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