Pleurotus ostreatus is a common variety of edible fungi. Pleurotus ostreatus, which belongs to Pleurotus of Agaricus of Basidiomycetes in the phylum Pleurotus ostreatus (Fr.)Kummer], has a Chinese trade name of Pleurotus ostreatus, and a local name of Pleurotus ostreatus, oyster mushroom, etc. It is a widely cultivated edible fungus.
What is the difference between mushrooms and Pleurotus ostreatus? Is it a class?
mushroom
Biological characteristics of mushrooms
? Usually called mushroom is a kind of fungi, that is, the fruiting body of basidiomycetes. The fruiting body is the overground part of basidiomycetes, which looks like an umbrella inserted in the ground. There are also white filamentous, spreading mycelium underground, which is the vegetative part of basidiomycetes, that is, non-reproductive organs. In a certain temperature and humidity environment, the mycelium begins to form fruiting bodies when it obtains enough nutrients. At the initial stage, the fruiting body emerged from the ground like an egg, and quickly developed into a fruiting body, including a cap, a stipe, a volva, a fungus ring and so on. The shape, size, height, color and texture of mature fruiting bodies vary greatly. The large diameter can reach about 40 cm and the height can reach about 50 cm; The small diameter is only half a centimeter, but the height is only 1 cm. The characteristics of its parts are described as follows: the cap is the most obvious part of the fruiting body, like a hat. There are various shapes, such as bell, hat, hemisphere, spreading, funnel and so on. The color of the mushroom cap is very complicated. Although white, yellow, brown, gray, red, green and purple can be basically distinguished, there are deep, light, light and thick differences among all kinds of colors, and mixed colors are more common. Their colors can be different when they are young and old, and the colors of the center and the edges are often different. The surface is dry, wet, sticky, smooth and rough, and some have various appendages, such as cilia, rings and scales. The shape, size and color of these appendages have various changes. The shape of the edge of the cap is also different, and the shape of the cap can be completely different when it is young and mature. After maturity, it can be generally divided into internal volume, reverse volume, upward warping and extension. There are neat edges around, and some are wavy but not neat or torn. There is a cortex on the surface of the cap. There are different pigments in the hyphae of cortex, which makes the cap show various colors. Below the cortex is the mushroom meat, which is generally composed of long filamentous hyphae, while others are composed of expanded vesicular hyphae. The color of bacterial meat and the change of color after injury are often different due to different species. Generally, the meat of bacteria is mostly white or dirty, and some are pale yellow or red. For example, the meat of boletus changed to bluish blue after injury, the black mushroom with sparse folds first turned red and then turned black, the nettle fold turned brown after injury, and the black wax umbrella turned black after injury.
The seed layer is the part that grows under the cap and produces the seed layer, and some of them are leaflike, which is called seedling fold. Some are tubular and called germ tubes. Fungal folds are arranged radially, connecting the top of the stalk to the center, reaching the edge of the seedling cover outward, and the seed layer is arranged on both sides of the seedling fold or around the inside of the fungus tube.
Ganoderma lucidum, according to Shennong Materia Medica Classic, the first medical monograph in China, has six kinds: purple, red, cyan, yellow, white and black, but most of the modern documents and specimens are the whole plant of Ganoderma lucidum or Ganoderma lucidum, a multi-bacterial plant. Sweet and flat in nature. Ganoderma lucidum mainly contains ergosterol, organic acids, glucosamine, polysaccharides, resins, fatty acids, mannitol and polysaccharides, as well as alkaloids, lactones, coumarin, water-soluble protein and various enzymes.
English name GANODERMA
Alias ganoderma lucidum, fungus ganoderma lucidum, wood ganoderma lucidum, Sanxiu, fungus, ganoderma lucidum,
Distribution of medicinal resources "Distribution of animal and plant resources: 1. GanodermaeLucidi is produced in East China, Southwest China, Jilin, Hebei, Shanxi, Jiangxi, Guangdong, Guangxi and other places, and has been cultivated artificially. Sell all over the country. 2. GanodermaeSinensis produced in Zhejiang, Jiangxi, Hunan, Sichuan, Fujian, Guangxi, Guangdong and other places, and also cultivated artificially. Sell all over the country. Cultivation of medicinal animals and plants:1.Biological characteristics: Ganoderma lucidum is saprophytic, so it is also called because it can be parasitic on living trees.
Sexual taste is sweet and flat. Heart, lung, liver and kidney meridians. Indications: fatigue, cough, asthma, insomnia, dyspepsia, malignant tumor, etc. Animal pharmacology shows that Ganoderma lucidum has inhibitory effect on nervous system, circulatory system has the function of lowering blood pressure and strengthening cardiac contractility, and has expectorant effect on respiratory system. In addition, it also has the functions of protecting liver, improving immune function and resisting bacteria.
The source is dried fruiting body of Ganoderma lucidum (Leyss. ex fr.) Karst. or Ganoderma lucidum Sinense Zhao, Xu et Zhang. Harvest all year round, remove impurities, cut off the lower stalk with rotten wood, sediment or culture medium, and dry it in the shade or dry it at 40 ~ 50℃. It is a mushroom parasitic on the roots of oak and other broad-leaved trees. umbrella ......
What color is normal Pleurotus ostreatus?
One of the colors of Pleurotus ostreatus is the characteristics of varieties, including black, gray, brown and white. But it will change under the influence of temperature. Generally, in the low temperature season, the color of the mushroom is dark, and in the high temperature season, the color will become light, and whether it is black or gray, it will become grayish white. In addition, there are white Pleurotus ostreatus varieties. It is white regardless of the temperature. The processed Pleurotus ostreatus may be bleached. Generally, fresh Pleurotus ostreatus is rarely bleached.
Where does Pleurotus ostreatus grow?
It is distributed in Hebei, Jilin, Liaoning, Shanxi, Hunan, Sichuan, Yunnan and other places in China. Wild or cultivated. Harvest in summer and autumn, wash for fresh use, or dry in the sun.
1 nutrition. There are many nutrients available to Pleurotus ostreatus, and both woody and fibrous plant residues can be used. In artificial cultivation, waste cotton, cottonseed hull, corncob, cotton stalk and soybean stalk have higher yield in turn, and other agricultural and forestry wastes can also be utilized, such as sawdust, straw, wheat straw and corncob.
② temperature. The mycelium growth temperature range and suitable temperature of different species are not completely the same. Most species and varieties can grow at 5 ~ 35℃, and 20 ~ 30℃ is the same suitable temperature range for their growth. The optimum growth temperature of low-temperature and medium-low temperature varieties is 24 ~ 26℃, the optimum growth temperature of medium-high temperature and wide-temperature varieties is about 28℃, and the optimum growth temperature of Pleurotus ostreatus is 25 ~.
③ Humidity. The optimum water content of substrate for mycelium growth is 60% ~ 65%. When the water content of substrate is insufficient, the fungus will grow slowly and the fruiting will be delayed after the fungus growth is completed. Raw material cultivation, when the water content of the substrate is too high, has poor air permeability, slow mycelium growth, and is easy to breed anaerobic bacteria or molds. The optimum fruiting period is 70% ~ 75%. When the atmospheric relative humidity is 85% ~ 95%, the fruiting body grows rapidly and vigorously. When it is lower than 80%, the mushroom cap is easy to dry or crack, and when it is longer than 95%, it is easy to appear rotten mushrooms. In the cultivation of raw materials, the method of partial drying and supplementing water during the fruiting period is often adopted to ensure that the fungus is not infected by mold during the fruiting period and that there is enough water for the mushroom during the fruiting period.
4 air. Pleurotus ostreatus is an aerobic fungus, and its mycelium can grow normally under the cover of plastic film, and it can also grow normally in a strain bottle sealed with plastic film. The mycelium grows better at a certain carbon dioxide concentration than at normal carbon dioxide content in natural air. That is to say, a certain concentration of carbon monoxide can promote the growth of Pleurotus ostreatus mycelium, but the formation, differentiation and development of fruiting bodies need sufficient oxygen. When oxygen is insufficient and carbon dioxide concentration is too high, it is not easy to form fruiting bodies.
⑤ light. The growth of Pleurotus ostreatus mycelium does not need light, but light inhibits the growth of mycelium. Therefore, dark or weak light environment should be given during fungus growth. However, the occurrence or growth of fruiting body needs light, especially the formation of fruiting body primordium. In addition, the light intensity also affects the color of the fruiting body and the length of the stalk. In contrast, under strong light conditions, the fruiting body is darker in color, shorter in stalk, thicker in meat and better in quality; When the light is insufficient, the fruiting body has light color, long stalk, thin meat and poor quality.
⑥ pH (pH value). Pleurotus ostreatus mycelium can grow in the range of pH 3.5 ~ 9.0, and the suitable pH is 5.4 ~ 7.5. In cultivation, after the natural culture medium and natural water are mixed, the pH of the substrate is mostly 6.0 ~ 7.5, which is suitable for the growth of Pleurotus ostreatus mycelium. However, in practical cultivation, quicklime is often added to raise the pH value to 7.5 ~ 8.5, so as to inhibit mold and breeding and ensure fungus growth.
⑦ Others. The fruiting body of Pleurotus ostreatus is sensitive to harmful gases such as carbon monoxide, sulfide and acetylene in the air during its growth and development. When the concentration of these substances in the air is high, the fruiting bodies stagnate, deform or even wither. In addition, it is also allergic to dichlorvos. After using dichlorvos to kill insects in the mushroom house, the fruiting body will roll up to form a "chicken-claw mushroom".
What kind of Pleurotus ostreatus is better! thank you
There are many varieties of oyster mushrooms. There are low-temperature types. Medium temperature type. High temperature type. The color of fruiting body is black and gray. White, and so on. Varieties should be selected according to local climatic conditions and market demand.
What season is high temperature Pleurotus ostreatus?
May-September is regarded as the production season of high-temperature Pleurotus ostreatus. Cultivation and management of Pleurotus ostreatus in summer should be strengthened because of high temperature and active miscellaneous bacteria and pests. Over the years, many mushroom farmers have tried to avoid cultivating Pleurotus ostreatus in high temperature season for three reasons: high pollution rate, serious pests and diseases, and great changes in market conditions.
In view of the above problems, combined with years of practical experience, I took corresponding measures and summed up a set of new methods for cultivating Pleurotus ostreatus in high temperature season.
First, the varieties should be selected with medium-high temperature type, strong stress resistance, white and dense hyphae, strong wall climbing and less airborne hyphae, and resolutely put an end to medium-low temperature type and low temperature type varieties.
Second, the cultivation site should be selected beside the courtyard, under the shade of trees, and in the wild Woods, but attention should be paid to choosing places with good ventilation, far away from pollution sources and sheltered from wind and rain.
Third, the prevention of pests and diseases
(1) Due to the high temperature, the dosage of bactericide should be increased to 0.15% ~ 0.20%. The environment should be alkaline, and more lime powder should be sprinkled on the cultivation site. The size of bacterial bags is 20 cm ~ 22 cm, and they should be stacked in a single layer.
(2) Insecticides and acaricides, such as phoxim 1 serving and acaricidal alcohol 2/serving, are added to the culture medium, and the dosage is 0.10% ~ 0.12%. Never increase or decrease the dosage at will. When the dosage is large, it is easy to produce deformed mushrooms, and if the dosage is too small, it will make mites resistant. This is one of the important factors for many growers to fail in anti-season cultivation.
Four, according to the market clever arrangement of wheat harvest, in late June to early July cultivation, half a month later full bag, must be used up within 6 days. From late July to early August, the bacteria are packed in bags. During this period, the weather is hot and dry, which coincides with the summer drought and lack of rain. The most important management is to spray pyrethroid pesticides and fungicides on the site and its surroundings. Under normal circumstances, bags are distributed in about 10 day, and the fruiting period begins in 20 days. As long as the management methods are scientific, the peak of mushroom production will be reached from the Mid-Autumn Festival to the National Day, which will also meet the needs of the holiday market.
What is this mushroom? Is it Pleurotus ostreatus?
This is a kind of oyster mushroom. It's called Pleurotus ostreatus. Also known as Pleurotus ostreatus.
What can't Pleurotus ostreatus eat with?
Eating Pleurotus ostreatus and donkey meat together is easy to cause angina pectoris.
1. There are many kinds of amino acids in Pleurotus ostreatus. It contains 17 kinds of amino acids, including 8 kinds of amino acids necessary for human body.
2. The protein content of dried mushrooms is about 20%, which is 2.6 times that of eggs, 4 times that of pork and 15 times that of spinach and rape.
The best food to eat with Pleurotus ostreatus;
(1) Pleurotus ostreatus+wax gourd: diuresis
(2) Pleurotus ostreatus+Broccoli: Anti-cancer.
(3) Pleurotus ostreatus+tofu: increase the absorption of protein.
What does Pleurotus ostreatus fry with?
After buying Pleurotus ostreatus, wash it and remove the roots; Tear into small pieces; Scald with boiling water until the water has not passed through the mushrooms. After a few minutes, remove and squeeze out the water. At this time, the mushrooms are basically cooked, but also become soft and tough, not as easy to break as raw mushrooms, so it is easy to handle. After that, it's up to you to fry and cook again. Mushrooms smell fishy and are delicious when fried with chicken or pork.
Here's how to fry shredded pork with Pleurotus ostreatus:
2 pieces of lean pork or pork belly, cut into shreds or small pieces, and grab them with soy sauce, salt, sugar, chicken powder and starch for later use;
Take the oil pan, add onion, ginger and minced garlic, pour in the pickled pork shreds, and stir-fry until it is 80% cooked;
Add the scalded Pleurotus ostreatus, add some soy sauce, stir-fry over high fire, add a little chicken soup or water if necessary, season and serve.
Pleurotus ostreatus 500g sliced meat 100g seasoning abalone juice 20g (optional if you like) salt chicken powder, a little old color, sugar, a little ginger, onion and garlic.
Practice: 1 Wash the Pleurotus ostreatus first, tear it open by hand and cut the meat into pieces.
2. Boil the pot to dry, pour the oil, then stir-fry the ginger, onion and garlic in the pot, and put the meat slices when they are fragrant. When they are cooked for 5 minutes, put the Pleurotus ostreatus down, stir-fry it for a while, and then season it. Pay attention to the pot immediately when the taste is adjusted. 500g meat slices of Pleurotus ostreatus 100g seasoning abalone juice 20g (with or without salt and chicken powder), and add a little sugar to the color.
Practice: 1 Wash the Pleurotus ostreatus first, tear it open by hand and cut the meat into pieces.
2. Boil the pot to dry, pour the oil, then stir-fry the ginger, onion and garlic in the pot, and put the meat slices when they are fragrant. When they are cooked for 5 minutes, put the Pleurotus ostreatus down, stir-fry it for a while, and then season it. Pay attention to the pot immediately when the taste is adjusted. 500g meat slices of Pleurotus ostreatus 100g seasoning abalone juice 20g (with or without salt and chicken powder), and add a little sugar to the color.
Practice: 1 Wash the Pleurotus ostreatus first, tear it open by hand and cut the meat into pieces.
2. Boil the pot dry, pour the oil, then stir-fry the ginger, onion and garlic in the pot, and put the meat slices when they are fragrant. When they are cooked for 5 minutes, put the Pleurotus ostreatus down, stir-fry it and season it. Pay attention to the pot immediately when the taste is adjusted.
What kind of mushroom looks like Pleurotus ostreatus but is smaller than Pleurotus ostreatus?
Pleurotus ostreatus, also known as Pseudopleurotus ostreatus, is a kind of Pleurotus ostreatus with extremely dense growth. When I was young, I sold Pleurotus ostreatus, and when I grew up, I became Pleurotus ostreatus.