JPH09103193A - Culture medium for mushroom - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a mushroom cultivation medium enabling the stable culture of a mushroom by using coffee dregs as a raw material for the culture medium. SOLUTION: Fermented coffee dregs are used as at least a part of a raw material for a mushroom culture medium for culturing a mushroom in a culture bottle. The fermentation of the coffee dregs is accelerated by a fermenting agent. Mushrooms are harvested in a state comparable favorably with those cultured on a conventional sawdust medium.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a culture medium used for artificial cultivation of enoki mushrooms, oyster mushrooms and the like, and in particular, makes it possible to use coffee grounds as a medium.

[0002]

2. Description of the Related Art At present, various kinds of mushrooms such as enoki mushroom and oyster mushroom are artificially cultivated in Japan. Cultivation of mushrooms can be roughly classified into cultivated wood, which is typified by shiitake mushrooms, in which seed bacteria are inoculated into wood, and sawdust cultivation, which is carried out in enoki mushrooms and oyster mushrooms, using wood chips as a medium.

This sawdust cultivation is carried out in the process shown in FIG. 3, taking enoki mushroom as an example. (1) First, wood scraps (Ogaco), which is a raw material of a medium, and rice bran containing a nutrient necessary for growing mushrooms are mixed in a volume ratio of 3: 1, and (2) a water content of the medium raw material is 63%. Add water to a certain extent and pack in a cultivation bottle. (3) Then, in a state where the cultivation bottle is capped, heat treatment is carried out at 120 ° C. for 30 to 40 minutes in a high-pressure pot or 98 to 100 ° C. for 6 to 7 hours in an atmospheric pot,
Sterilize the medium. (4) Inoculate Enoki mushroom inoculum into the sterilized medium (inoculation). After this inoculation, depending on the cultivar, culturing for about 27 to 28 days results in mycelia extending like a mesh in the medium, and the cultivation bottles appear to be "white around the fungus". (5) After inoculating the bacteria, scrape the inoculated seed bacteria. This "bacterial oyster" promotes the generation of so-called mushroom fruiting bodies. (6) Germination of fruiting body is performed at a temperature of 13 to 15 ° C., a humidity of 90 to 95%, and CO _2.
It is performed at a concentration of 1000 ppm or less. The number of germination reaches 300 to 400 in one cultivation bottle. (7) Since the stem lengths of germinated fruiting bodies are made uniform throughout, the growth of the first-grown fruit is suppressed and the growth of the later-germinated fruit is promoted so that the temperature is 3 to 5 ° C and the humidity is 85 to 90%. , CO ₂ concentration of 1000 ppm or less is maintained for about 7 days. (8)
Then, the fruiting bodies are grown at a temperature of 5 to 7 ° C., a humidity of 75 to 80%, and a CO ₂ concentration of 1000 to 3000 ppm.
The fruiting body grows in a length of 13 to 14 cm suitable for harvesting in 10 to 15 days. Along the way, the stem is 2-3 from the cultivation bottle.
Wrap the paper around the fruiting body so that the grown fruiting body does not hang down when it extends. (9) When the stem length of the fruiting body reaches 13 to 14 cm, which is slightly protruding from the wrapping paper, enoki mushrooms are harvested. (10) Take out the enoki mushroom from the cultivation bottle, remove the stone pebbles and the attached culture medium of the strain source, and then package and ship. (11) The waste ogre remaining in the cultivation bottle is scraped out, and the cultivation bottle is washed and reused.

Cedar sawdust is suitable for the sawdust as a raw material of the medium, and wood chips of hardwood are not so suitable. Immediately after the production, the sawdust contains a mycelial growth inhibitor, and in order to remove this, it is deposited and left on the outdoor concrete floor for at least 3 months. At this time, make a gentle slope on the floor so that rain and irrigation will not stop. Even in the sawdust after the deposition period, the bottom layer contains a large amount of production inhibitors, so it is not used as a medium raw material.

The grain size of sawdust is set to 20% for those having a diameter of 2 to 3 mm, 40% for those having a diameter of 1 to 2 mm, and 40% for those having a diameter of 1 mm or less. If the particle size is too large, the medium is easily dried and the growth of bacteria is inhibited. On the other hand, if the particle size is too small, the porosity in the medium becomes low, and the bacterium rotation is delayed due to lack of oxygen. When the particles of sawdust are too fine, it is also practiced to add rice husk and the like to improve the physical properties of the medium. However, if the rice husk is used as it is, the water absorption is poor and the bed surface of the fungus easily becomes dry. Therefore, the rice husk is soaked in water to be softened before use. By doing so, the water absorption of the chaff will be improved, and it will be easy to become compatible with sawdust.

[0006] When the medium raw material is packed in a cultivation bottle, the sawdust is put on a sieve to remove foreign matters such as wood chips and pebbles, and the sawdust and rice bran are evenly stirred with a stirrer.
An appropriate amount of water is added to adjust the water content, and then this is filled in a cultivation bottle.

[0007]

However, recently, it is difficult to obtain pure cedar sawdust, and therefore substitutes such as imported pine wood are also used as the medium raw material.

On the other hand, in the makers of instant coffee and canned coffee, a large amount of coffee beans are squeezed with the production of the product. For example, in the production of instant coffee, as shown in FIG. 4, raw coffee beans are selected, dried, and then roasted at 200 to 250 ° C. for 15 to 20 minutes, and the roasted coffee beans are roughly ground. Then, this is put into an extraction cylinder, hot water, steam and pressure are applied to extract a rich extraction liquid. At this time, coffee beans are squeezed.

The extraction liquid is 200 by the spray dry method.
50-200μ after being sprayed in hot air around ℃ and dried
It becomes powder of about m. In the freeze-dry method, the powder is rapidly cooled to below 200 ° C below the freezing point in a spray state, and the water is removed to form a powder. This powder is filled in a container,
It is packaged and shipped as a product. One of the slags, on the other hand, cannot be found to be a useful destination and is currently disposed of as industrial waste.

If the coffee beans can be used as a mushroom medium, both mushroom growers and coffee makers will benefit. Therefore, the present inventor made various studies on the use of the coffee grounds as a mushroom medium. However, even if it succeeds in small-scale tests, there are cases in which the bacterial growth is insufficient and the number of germinated mushrooms is low in commercial-scale cultivation using 1 ton of coffee slag in one lot. It often happened.

[0011] The present invention was obtained by investigating the cause of such a failure, and an object of the present invention is to provide a mushroom cultivation medium using coffee dregs as a medium raw material, which enables stable cultivation of mushrooms. There is.

[0012]

Therefore, in the present invention, a fermented coffee slag is used as at least a part of a medium raw material in a mushroom cultivation medium for cultivating mushrooms using a cultivation bottle. Further, as the coffee slag after the fermentation, the coffee slag that has been fermented earlier by a fermentation treatment agent is used.

Further, these coffee grounds are mixed with sawdust to be used as a medium raw material.

[0014]

BEST MODE FOR CARRYING OUT THE INVENTION

(First Embodiment) The coffee beans have a diameter of 1 to 1
It is a particle composed of 3 mm fibrous material and has a high water retention property. The coffee grounds discharged from the coffee maker contain 40% or more of water. This slag is
It is transported to the indoor yard of a mushroom grower, where it is deposited and stored. During this storage process, the coffee grounds are fermented by the action of microorganisms.

Fermentation is caused by the action of microorganisms in which complex compounds such as sugars undergo degradative or redox-induced changes,
It is a phenomenon that turns into a simpler substance and generates energy during decomposition. Fermentation includes anaerobic fermentation in which the reaction proceeds in the absence of free oxygen and aerobic fermentation in which the reaction proceeds in the presence of free oxygen. Anaerobic microorganisms that grow in the absence of free oxygen are anaerobic. Aerobically fermenting, and aerobic microorganisms that grow in the presence of oxygen perform aerobically fermenting. In addition, there are facultative anaerobic bacteria that selectively use anaerobic fermentation and aerobic fermentation depending on conditions.

When the coffee dregs having a dampness are accumulated, fermentation is started by microorganisms mixed during the transportation process or during the accumulation. Especially, the pile height of coffee slag is 1.5-2.
When it is set to m (in the case of sawdust, it is usually deposited at this height), the inside becomes anaerobic without free oxygen, and anaerobic fermentation starts inside the deposit.

The progress of such fermentation varies depending on various conditions, but if it is early, it starts approximately 2 to 3 days after depositing the coffee slag. When fermentation starts, the internal temperature of the accumulated coffee dregs rises to about 60-80 ° C. If this fermentation is left to natural fermentation, it will last for about a year at a long time, and then the fermentation will subside. When the fermentation is stopped, the internal temperature of the sediment drops to below 40 ° C (depending on the climatic conditions), and even if the sediment is stirred (turned back), the temperature does not rise and remains constant. It will keep the temperature.

When the coffee slag during or before the fermentation is used as the mushroom medium, the germination of the fruiting body becomes uneven or does not occur at all.

The test results shown in FIG. 1 show this.

In this test, enoki mushroom culture was prepared using coffee slags in various states, and the condition of mycelia around the fungus and the condition of germination of fruiting bodies were examined.

In this test, approximately 1 ton of coffee slag discharged from the coffee maker was carried to an indoor depository in order to prevent contamination of various bacteria, and accumulated to a height of 2 m. A medium was prepared by using coffee slag collected at different times as a raw material, and the oyster mushrooms were cultivated under the same cultivation conditions.

No. Samples 1 to 3 use, as a culture medium material, coffee slags in a state before fermentation, which is taken out from a deposit (internal temperature 25 ° C.) that has passed one day after deposition.

No. The samples of Nos. 4 to 6 use, as a medium raw material, coffee grounds during fermentation taken out from the sediment (internal temperature 80 ° C.) at the time when one month has elapsed from the previous accumulation.

No. Samples 7-9 are 1 from deposition
As the years have passed, the internal temperature of the sediment is 27 ° C, and the coffee slag after fermentation, in which the temperature does not rise even when turned over, is used as the medium raw material.

No. 1, No. 4 and No. 4. Each sample of No. 7 was prepared by mixing the coffee slag, sawdust and rice bran in a volume ratio of 1: 2: 1 as a medium raw material, and N
o. 2, No. 5 and No. Each sample of No. 8 was prepared by mixing coffee slag, sawdust, and rice bran at a volume ratio of 2: 1: 1. 3, No.
6 and no. Each of the samples of No. 9 uses a mixture of coffee slag and rice bran at a volume ratio of 3: 1 as a medium raw material.

Water was added to the medium raw material of each sample so that the water content was 63%, and 730 ± 20 g of this medium raw material was filled in a 1100 cc polypropylene translucent cultivation bottle. Cultivation bottles each having 160 bottles were prepared.

Cultivation bottles filled with these samples were put in a high-pressure kettle at a temperature of 120 ° C. for 40 minutes in a capped state to be sterilized, and the sterilized bottles were transferred to a clean cool room while hot and kept at 10 ° C. Cool to room temperature, then 8g per bottle in a sterile room
Was inoculated with Enoki mushroom (TK). After the inoculation, the cultivation bottle is capped and the temperature is 15 ° C, the humidity is 80%, and the CO ₂ concentration is 3
The cells were left in a culture room set to 000 ppm or less, and the condition around the bacteria 28 days after the inoculation was visually observed from the outside of the bottle.

In this observation, a state in which the side surface of the bottle and the lower surface of the bottle appear to be uniformly white is judged as "good", and a state in which the color of the medium is shaded and the color of the medium remains is "thin".
It has been determined.

After observing the surroundings of the bacteria, "bacillary oyster" is carried out by peeling the inoculated seed bacteria and the bed portion of 5 to 10 mm from the cultivation bottle, and the bottle after bacteriotomy is opened to wait for germination. Plug, temperature 13 ~ 15 ℃, humidity 90 ~ 95%,
CO ₂ concentration 1000ppm following conditions maintained for 10 days,
Then, in order to get used to the suppression, a temperature of 8 to 10 ° C. and a humidity of 8
5 to 90%, CO ₂ concentration of 1000 ppm or less 2
Maintained for days, suppression, temperature 3-5 ° C, humidity 85-90
%, CO ₂ concentration of 1000 ppm or less was maintained for 7 days.

Next, the number of fruiting bodies in each cultivation bottle after suppression was counted. In FIG. 1, 1 in each sample
Of the 60 bottles, the number of fruiting bodies in the bottle with the most fruiting bodies and the number of fruiting bodies in the bottle with the least fruiting bodies are shown as the germination number distribution, and the germination number of the fruiting bodies in 160 bottles of each sample is shown. The average value is shown as the average germination number.

As shown by the test results, in Samples 1 to 3 in which the coffee slag before fermentation was used as the medium raw material, the germination number of fruiting bodies was reduced to about 60% of that of the conventional cultivated soil using sawdust. ing. In addition, in Sample 3, the state of bacterium rotation is faint.

In Samples 4 to 6 in which the coffee dregs during fermentation were used as the raw material for the medium, the condition of the bacteria was thin in all cases, and some bottles which did not germinate at all were generated.
The average number of germination is as small as about 1/3 of the conventional case using sawdust.

Sample 7 using coffee slag after fermentation
In No. 9, the condition around the bacteria was good in all cases, and the germination number distribution and the average germination number were comparable to those of the conventional case using sawdust.

As shown in the results of FIG. 1, mushrooms can be cultivated without failure by using the fermented coffee grounds as a mushroom cultivation medium. On the other hand, the expected yield cannot be obtained with coffee grounds before or during fermentation.

Although the cause of this is not clear, it is considered that the mycelial growth inhibitor contained in the coffee slag is decomposed by fermentation. Whether it is during fermentation can be determined by the state of the internal temperature of the deposit of coffee slag, the temperature does not rise even if the deposit is cut back,
If the temperature is kept constant, it can be judged that the fermentation is completed. The internal temperature at this time is about 40 ° C. or less, but this temperature is lowered if the cultivated area is in a cold area, and is related to regional characteristics. Therefore, as described above, the internal temperature of the deposit after turning back. There is no doubt that the end of fermentation should be judged by paying attention to the fluctuation of.

The procedure for cultivating Enoki mushrooms after suppression is as follows.
It is the same as the conventional one, and the properly germinated enoki mushroom can be grown into a commercially available enoki mushroom by using the conventional growth technique.

The fermented coffee grounds can be used alone or mixed with sawdust. Compared with conventional sawdust, this coffee slag has a large average particle diameter and a structure in which fibers are entangled with each other, and thus has a high water absorption rate and a high water retention property.

In addition, the coffee slag is a clean factory,
Since it is generated under strict process control, no foreign matter is mixed in and the particle size does not vary greatly. Therefore, the mushroom cultivator can save the trouble of removing the pebbles and making the particle diameter uniform when the coffee slag is used as the medium raw material.

(Second Embodiment) As described in the first embodiment, the period until the natural fermentation of the coffee slag is completed is very long, and therefore, when the completion of the natural fermentation is awaited. During that time, the coffee slag will continue to occupy the raw material storage area, which is uneconomical and requires a large raw material storage area.

In the second embodiment, in order to solve such a point, a fermentation treatment agent that promotes fermentation is added to the coffee slag to shorten the fermentation period.

As the fermentation treatment agent, a commercially available one containing a combination of anaerobic bacteria, aerobic bacteria, photosynthetic bacteria and the like was used. This fermentation treatment agent is a Clostridium acetobutylicum system that performs acetone-butanol fermentation as an anaerobic bacterium, Cl
Clostridium Puctiono, an ostridium obutylicum-based bacterium
Streptococcus cremo, a lyticum anaerobic nitrogen-fixing bacterium
Including ris and Streptococcus lactis lactic acid bacteria,
As aerobic bacteria, Azotobacter chrooccum system, Azotobact
er agilis and Azotobacter indicum nitrogen-fixing bacteria, and Rhodopseudomnas capsulata as photosynthetic bacteria.
Including Actinogens-based actinomycetes and As
pergillus olyzae system, Aspergillus sojae system, Penicillu
It contains filamentous fungi of mroqueforti type and Penicillum Camemberti type, and these microorganisms are sold together with the culture solution in liquid state or mixed with rice bran etc. and sold in powder state.

2% by weight of this fermentation treatment agent was added to approximately 1 ton of coffee slag discharged from the coffee maker.
Add and mix, and put this in an indoor depository for 1.5-2m
It was piled up at the height of and left to stand. The internal temperature of this deposit is
Rapidly rises immediately after deposition due to fermentation, and 6 after 2-3 days
The temperature reached 0 to 80 ° C, and the state continued until about 40 days after the deposition, and then the internal temperature gradually decreased and dropped to 40 ° C or less on the 45th day, and the internal temperature remained constant even after turning back. Then, the fermentation of the coffee grounds was completed.

Cultivation of enoki mushrooms was tested using the coffee grounds after the fermentation as a medium. The result is shown in FIG. The method of preparing the samples 10 to 12, the procedure of the cultivation test, and the method of evaluating the test result are all the same as the method shown in the first embodiment.

As is clear from FIG. 2, when the fermented coffee grounds were used as the cultivation medium, the germination number of Enoki mushroom increased slightly as compared with the samples 7 to 9 after the natural fermentation in FIG. The results are comparable to those of the conventional cultivation medium using sawdust.

As described above, by fermenting the coffee grounds with the fermenting agent, the fermentation period will be within 2 months, although there will be some difference depending on the climate, etc., and the fermentation period in the case of natural fermentation will be greatly increased. Can be shortened to

The components of the microorganism of the fermentation treatment agent used for promoting the fermentation treatment are not limited to those shown above. Fermentation agents that are generally commercially available can be used.

Further, the culture medium of the present invention can be used not only as a mushroom, but also as a medium for oyster mushrooms, nameko mushrooms, maitake mushrooms, beech mushrooms and the like.

[0048]

As is apparent from the above description of the embodiments, the mushroom cultivation medium of the present invention is capable of harvesting mushrooms comparable to the conventional sawdust medium.
In addition, it is possible to open a way for large-scale reuse of coffee slag that has been discarded as industrial waste so far, and effective use of resources can be realized.

[0049] Further, instead of the cedar sawdust, which is running short of raw materials, the coffee slag, which is difficult to dispose of, is used as the medium raw material. It can be obtained at low cost, and the mushroom cultivation management can be sounded.

Further, when the coffee slag is fermented with the fermentation treatment agent, the coffee slag can be used as a medium raw material in a short period of time, and it is advantageous to secure a storage place for the medium raw material.

[Brief description of the drawings]

FIG. 1 is test data showing the germination status of enoki mushrooms cultivated with the cultivation medium of the present invention,

FIG. 2 is test data showing the germination status of enoki mushrooms cultivated in the fermentation-treated culture medium of the present invention,

FIG. 3 is a diagram showing a conventional procedure for cultivating Enoki mushrooms,

FIG. 4 is a diagram showing a process in which a conventional coffee slag is generated.

[Explanation of symbols]

 1 Mixing medium raw materials 2 Packing in cultivation bottle 3 Sterilization 4 Inoculation 5 Bacterial scraping 6 Germination 7 Suppression 8 Growth / paper wrapping 9 Harvest 10 Shipping 11 Waste scraped off

Claims (3)

[Claims] 1. A mushroom cultivation medium for cultivating mushrooms using a cultivation bottle, characterized in that a coffee grounds after fermentation is used as at least a part of a medium raw material. 2. The mushroom cultivation medium according to claim 1, wherein a coffee dreg that has been fermented with a fermentation treatment agent is used as the coffee dreg after the fermentation. 3. The mushroom cultivation medium according to claim 1, wherein the coffee grounds are mixed with sawdust to be used as a medium raw material.