Brown mushroom variety introduction
Agaricus crocopelus peck mushrooms, its mushroom cover epidermal cells containing brown pigment was yellow-brown, mushrooms covered with fibrous fibroids scales, hence the name brown mushroom or brown scale mushroom, belongs to Basidiomycetes, Agaricaceae, Mushrooms, mushrooms. In 1992, this mushroom was successfully cultivated and cultivated in Zhangjiakou, Hebei Province (Color Chart 33). According to the characteristics of its fragrant flavor of goods, the localization of its product name is "Kamakura." The brown mushroom has looser flesh, and the dried mushroom foaming speed is fast, and can be cooked and eaten when immersed in warm water for 10 minutes. There is no lignified taste on the cap and stipe, which is one of the most popular varieties of the local people. Brown mushrooms are nutritious. It was determined that each l00 grams of dried mushrooms contained 18.3 grams of protein, totaling 17.23 grams of 17 amino acids and containing all essential human amino acids. Therefore, the brown mushroom is a food and medicinal fungus with great research and development value, and has great development and utilization prospects. The mycelium is multicellular, has transverse septum, and is elongated by the growth of the apex, white, slender, woolly, gradually becoming filamentous. Mycelia are conjugated with each other to form a dense population, called mycelia. After mycelium saprophytic, the brown culture medium turned light brown. The fruiting body of a mushroom is like an open umbrella when it matures. It is composed of bacteria cover, stalk, fungus fold, fungus ring, pseudomycorrhiza and so on. Mushrooms are widely distributed throughout the earth and are most abundant in forest deciduous areas. Hard Wood King Oyster Mushroom Spawn King Oyster Substrate,Oyster Mushroom Grow Bags,King Oyster Mushroom Grow Bags,Hard Wood King Oyster Mushroom Spawn Shandong Qihe Biotechnolegy Co.,ltd. , https://www.qihebio.com
I. Morphological characteristics and growth conditions
(I) Morphological characteristics The brown mushroom is a medium-sized fruit body and its morphological characteristics are as follows:
1. Cap diameter is usually 10 to 17 cm. The young mushroom appeared white and spherical after unearthing; as it grew, it had a hemispherical shape before the parachute (the pellicle was not exposed); it was a taro shape when the parachute was opened (the pellicle was exposed but not cracked); after the parachute was opened (exposed The pleats become umbrella shaped. The epidermis is yellow-brown, with the most common color in the center of the cap. The edges of the cap roll from the center to the inside and the color gradually fades until it is yellow-white. The cap of epidermis is slightly sticky under high-humidity conditions. Generally, it is not sticky and covered with fibrous squama. It is obviously reduced with the air humidity, and the fungus flesh is white and milky. The meat thickness is 1.0-1.3 cm, and it is cut with a knife or After torn white yellow to light brown. Brown mushroom mushroom meat grows fast and has a thick and loose texture. In the process of fruit body growth and expansion, it encounters the conditions of dryness and low temperature, and it is easily cracked into patterns, exposing white bacteria and meat, thereby forming a large brown and white pattern of "bud mushrooms", which is a big part of the appearance of the brown mushroom. Features.
2. The bacterial pleats of the pleurotus ostreatus were covered by a layer of white pellicles. With the extension of the rim of the cap, the more obvious the pellicle was, and the thinner the pellicle was. Finally, it broke and fell off, and only a small amount remained on the edge of the cap and the stipe, so that the bacteria folds were exposed. When the pleats begin to appear pink, pink gradient. Red to brown after ripening. The bacterial folds are distinct, lamellar, long and wide, and unequal in length, and are sparsely arranged. On both sides of the pleats there are sub-layers of solid, free. The vesicles and the burdens are arranged in a grid.
3. Stipe white to milky white, cylindrical, in the real (slightly loose after opening the umbrella), slender, 4 to 7 cm long, 3 to 5 cm thick. Bacteria ring close, white, shedding after maturity.
4. Spores Each habitat bears 2 host spores, each of the spores is binucleate, elliptic, 6.8-8.65.2-6.9 microns. Spores are brown.
5. Hyphae On the less nutritious PDA parental medium, the hyphae are sparsely thin, and the aerial hyphae are few and grayish. There is no obvious pigment, only extremely shallow brown in the medium where the mycelium is concentrated. After adding peptone to the medium, the mycelium grows faster and the density is relatively large, white. On the wheat grain medium, the mycelium grows densely and the color is white. The bottle grows for 30 to 35 days, and a thick and thick fungus is grown along the bottle wall. On the cultivating material, the mycelium was off-white, and the color gradually became white as the density of the mycelium increased. After physiological maturity, the kinks are cotton thread-like crude bacteria.
(II) Growth conditions The growth conditions of the brown mushrooms are as follows:
1. Natural ecology The brown mushrooms form indistinct mushroom rings on the pasture. The mycelium overwintered in the depth of 10-20 cm in the soil and began to recover in the first half of May after the soil was thawed in the second year. In July, with the increase of the temperature and the increase of rainfall, the growth of the mycelium spread rapidly and the depth reached 15 to 25 centimeters, from the end of July to the beginning of August to form the original base, rain Yugu. The fruiting body is more than single in the outer edge of the mushroom ring.
2. Cultivation conditions The brown mushroom is a closely related species of Agaricus bisporus, requiring relatively stable temperature during fruiting. The growth temperature of mycelium is 6-23°C, and the fastest growth rate is at 20°C. If the temperature exceeds 23°C or less than 5°C, the growth of mycelia is inhibited and growth stops. The germination stage is generally 18 ~ 22 °C is appropriate, rapid growth, dense and robust; higher than 22 °C, although the hyphae grow fast, but sparse and weak, easy to aging; temperature exceeds 25 °C, hyphae vulnerable. The growth and development temperature of the fruiting body ranged from 8 to 21°C. The fruiting bodies grew rapidly at 13 to 18°C, and the stipe was short, the cap was thick, and the quality was good and the yield was high. The temperature is higher than 20°C, the stipe is long, the meat is loose, and the quality is poor; when the temperature is lower than 8°C, the growth is slow; if the temperature suddenly rises, the bud that carries out reproductive growth returns its nutrients to the base mycelium It will restore nutritive growth and the resulting mushroom buds will wither and die as a result of the loss of nutrient supply.