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Relevant experts predict that the use of functional bacteria as future supplementary food is a way to solve the world's food shortages, and it is also a white revolution in agricultural development. In recent years, Agrocybe aegerita, which is included in the Encyclopedia of Edible Fungi, is a little-known large-scale fungus. It has rich nutritional and delicious taste, crispy handle, fragrant edible value, and its special effects of replenishing Qi and tonifying kidneys. The kingdom is leading the way.
For Agrocybe aegypti, currently it is a better kind of artificially cultivated bacterium. It contains polysaccharides. Its polysaccharide accumulation is about 11 times higher than that of shiitake mushrooms. It contains 16 kinds of amino acids, of which 8 are essential amino acids. The so-called Champagne mushroom is commonly known as Agrocybe aegerita. The wild Agrocybe aegypti is a fungus that grows in the woods for more than a hundred years under the Camellia oleifera tree and has a high medicinal value.
Agrocybe aegerita only grows twice a year, and it takes more than 10 years after re-growth. Therefore, wild Agrocybe is very rare and rare. In order to realize the artificial cultivation and large-scale production of wild Agrocybe, as early as the 1930s, Japan The experts began their studies. From the 1950s onwards, practical bacteria experts in China also carried out long-term domestication, rejuvenation, cultivation, and experiments, but they all had little success. The main reason was that the ability of Agrocybe aegerita strains to break down lignin was extremely poor. Can not be associated and symbiosis, as different blood type of people will produce the same phenomenon of rejection when transfusion, different classes, different orders, different species, different genus of microorganisms, but also have this characteristic, plus the Agrobacterium strains from inoculation to cultivation period Infection, low survival rate and high cost make it difficult to achieve large-scale production.
Xie Yongtai, director of the China Practical Bacteria Association, worked with researchers for more than 10 years to finally successfully isolate a strain that specifically decomposes lignin, AB6-2 and A-1. This and Agrocybe can The associated bacteria has a high survival rate, the authenticity rate of the mushroom is up to 98%, the disease resistance is strong, there is a small amount of infection, and the mushroom can still be cultivated. The adaptation temperature is wide, and the cultivation can be performed from 12 to 32 degrees Celsius, and the production cycle is short. Only 45 to 55 days of inoculation of mushroom, and high yield, biological efficiency of up to 90% -120%, for this result was listed as the key projects of the Asia-Pacific international investment in mainland China, the State Science and Technology Commission scientific and technological development of key projects.
Researchers have made persistent efforts to develop a new technology for nutrient solution cultivation of Agrocybe aegerita under the enlightenment of flowers and fruits of hydroponic cultivation plants through research and practice. This invention adopts a special formula that provides In the environment, cultivating and growing seed entities solved the problem of static anaerobic decomposition and absorption of the culture medium, which created a new path for the cultivation and production of all practical bacteria. The nutrient solution for cultivating practical bacteria is potatoes, soybeans, glucose, protein and other major raw materials, does not contain any chemical ingredients and hormones, does not require film bags for cultivation, does not cause white pollution, but also saves wood and protects forest resources. , is a veritable green food, the 21st century will be a century of mushroom development, practical bacteria and other green foods, will inevitably become an indispensable new human resources for food.
Artificially cultivated Agrocybe aegerita
In the natural world, animals, plants, and bacteria are three pillars that complement each other. If plants are producers of nature, animals are consumers of nature, and fungi are the decomposers of nature. It is the coordination of the three that maintains the ecological balance of the natural world. Among these three, we have reached more than 80% of our understanding of animals and plants, and we have reached a 5% understanding of fungi. This shows that we have The knowledge of the fungus is still just beginning.