The new hybrid mushroom variety No.1363 is a new high-yielding and quality shiitake mushroom species developed through the spore hybridization method in the Dandong Forestry Research Institute. In 1998 passed the expert appraisal organized by the Provincial Science and Technology Commission. In 2000, it was introduced from the agricultural center vegetable station. After several years of cultivation practice, it proved that the variety has good quality and stable traits, and has a high commodity rate, which can replace the currently applied varieties. No. 1363 new varieties of mushrooms have the following advantages and characteristics: 1, high yield. The yield of fresh mushrooms was 1.59 kg/block, and the pilot test was 1.36 kg/block, which was 29.8% higher than the control variety 04. 2. The mushroom shape is good, the round cap is round and the umbrella is opened late, and the flesh is thick and dense. Cover color is light brown to gray white, the diameter of the cap is usually 3-7 cm, 1-3 mushroom mushroom product level can reach more than 80%. 3, less deformed mushrooms, stipe short, large cover. The mushroom body has a low moisture content, is easy to dry, and has a high commodity rate. 4. The mycelium grows fast, has strong resistance, and has a low contamination rate of bacteria. 5, under natural conditions 10-20 °C normal mushroom, a temperature type, than the 04 mushroom temperature drop of about 2 °C, under artificial flooding conditions can be 25 °C under the mushroom, in the normal use of species and Under germination temperature conditions, an effective accumulated temperature of 700-800°C is required. 6, the variety is suitable for a variety of cultivation methods of wood cultivation, such as block planting, land planting and bag planting, but also adapted to various seasons, especially the back-season cultivation, at a lower temperature, fruiting. 7. Disadvantages of this variety: First, it is easy to start packing during the growth of the mycelia; second, the mushrooming time is 1-2 weeks earlier than that of the earlier species. Since the 1363 mycelium grows quickly and its respiration is strong, no matter whether it is planted or planted, membranes must be ventilated in time or in advance. Carbon dioxide accumulated in the membrane should be discharged as soon as possible, and plastics must be frequently tilted or even removed for a few hours. , Prevent the accumulation of exhaust gas in the membrane and reduce the temperature until the end of the color change, otherwise the surface of the lumps is easily bulged and the phenomenon of fin cracking occurs. A layer of mycelium with a thickness of about 0.5 cm is prone to green mold and rot and black, affecting the bacteriostatic effect and yield. Due to its good mushroom shape, light color, thick and dense flesh, resistance to storage, transportation, and dehydration, the variety is popular with foreign buyers and purchasers. The export purchase price is more than RMB 1 per kilogram higher than the general variety.
Clostridium Butyricum
C. butyricum, a butyrate-producing, spore-forming anaerobic bacterium, is found in a wide variety of environments, including soil, cultured milk products, and vegetables. It is also present in the human gut: it is detected in 10–20% of the adult human population and is often one of the earliest colonizers in infants. In the human gut, where it is considered a ‘symbiont (living together with the host), C. butyricum has a fermentative lifestyle and can consume undigested dietary fibers and generate short-chain fatty acids (SCFAs), specifically butyrate and acetate. Butyrate is one of the dominant fermentation end-products and is produced by C. butyricum via the butyrate kinase (buk) pathway. SCFAs produced by microbial organisms in the colon are known to have myriad and important effects on host health, including modulating intestinal immune homeostasis, improving gastrointestinal barrier function, and alleviating inflammation. As such, butyrate-producing organisms like C. butyricum have become attractive candidates to test for beneficial effects in a host. Genomic analyses are increasingly identifying novel bacterial strains with health-promoting potential that are distinct from classic probiotics (Lactobacilli and Bifidobacteria).
C. butyricum is a species that encompasses various known strains, some of which have genes equipping them to produce toxins. However, genomic analyses confirm that other strains do not have these genes nor other markers of pathogenesis potential, and that these nonpathogenic strains have excellent potential to benefit host health through several mechanisms. Certain strains of C. butyricum have been used as a probiotic for decades. Strain MIYAIRI 588 (or MIYARI 588; CBM 588), first isolated from the feces of a healthy human by Dr. Chikaji Miyairi in 1933, and later from soil in 1963, is a commercially-available, over-the-counter probiotic widely used in Japan, Korea, and China for the treatment of (antimicrobial-associated) diarrhea. Strain CBM 588 is also authorized under the regulation of the European Parliament and of the Council as a novel food ingredient. Its widespread use is enabled by its safe, nonpathogenic and nontoxic profile: studies have shown that it is sensitive to antibiotics, devoid of pathogenic markers, and lacks clostridial toxin genes.
butyrate, immunity, intestinal barrier, inflammation
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