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Lactarius Lactarius, a famous mushroom in mountainous areas, is very famous in Hunan and Hubei, and is a common ingredient in delicacies. Lactarius, commonly known as wild mushroom, is also known as pine mushroom because it is produced in pine forest land. The fruiting bodies are generally clustered, mostly at the turn of spring and summer and at the end of autumn and early winter, forming a mycorrhizal relationship with Pinus massoniana. Pinus massoniana forest is widely distributed in Songzi mountain and hilly area, and the climate is humid, which is suitable for the growth of Pleurotus ostreatus. Pine forests in Songzikou area on the south bank of the Yangtze River have the most output and the best quality. The annual output is about 654.38+10,000 Jin, some of which are sold locally and some of which are canned and exported to other places. Pleurotus ostreatus is a nutritious edible fungus, which contains crude protein19.3g, fat 6.8g, carbohydrate 35.5g, fiber 32.4g, amino acids and vitamins 18. Mushrooms are round and thick, fresh and delicious, with rich aroma and very refreshing. When used for frying meat slices, it has excellent flavor. When used in soup, it is extremely fresh and tender, and made into mushroom oil, which has a unique flavor. It is suitable for frying both meat and vegetables. Because this mushroom is a mycorrhizal fungus, it is difficult to form fruiting bodies under artificial cultivation. The domestication and culture of Lactarius edodes were studied in Songzi Scientific Experimental Station, and pure bacteria were isolated. The report articles of the test results were published in Shanghai Edible Fungi and Hubei Agricultural Science respectively.