Cultivation techniques of white spirit mushrooms

White spirit mushroom, also known as lark mushroom and ferus mushroom, is a species of lateral ear genus. The mushroom body is tender, white and flawless, open like Ganoderma lucidum, food like abalone, delicious taste, rich in nutrition, while the white mushroom has a high medicinal value, known as: "Chinese god mushroom". It is rich in fungal polysaccharides, has anti-cancer and anti-cancer effects, can enhance the immune function of the human body; contains a variety of minerals, often consume Bailing mushrooms can eliminate the role of stasis, heat and detoxification, with anti-accumulation, insecticide, antitussive, anti-inflammatory and prevention of gynecological tumors and other effects; the general population can be eaten, especially suitable for stomach diseases, typhoid fever, hypertension, arteriosclerosis, children's disease, chondropathy, middle-aged and elderly osteoporosis and other diseases. It is an edible mushroom with high nutritional and health value, and is a rare edible mushroom with great potential for development.

First, the preparation of white spirit mushroom cultivation materials

1. Preparation of culture medium

White spirit mushroom belongs to the wood saprophytic fungus, the main material used in the cultivation of white spirit mushroom is cottonseed shell, wood chips, corn cobs, bagasse, crop straw and other agricultural and sideline products under the scraps, auxiliary materials are bran, corn flour, rice bran, soybean meal, light calcium carbonate, gypsum, lime, etc., requiring raw and auxiliary materials fresh, clean, dry, insect-free, mold-free, no agglomeration, no odor.

2. Recipe of the culture medium

The carbon and nitrogen ratio of Bailing mushroom culture material should be controlled at 30~ 40...1, the pH value (pH) of the culture material is 7.0 ~ 8.0 is appropriate, and the mature formula of Guannan County Edible Mushroom Industrial Park is: 52% of cottonseed hull, 25% of corn cob, 6% of wood chips, 10% of bran, 5% of corn flour, 1.5% of lime, and 0.5% of light calcium carbonate.

3. Mixing

Prepare the raw and auxiliary materials according to the proportion of the medium formula, accurately weigh the culture material formula, use a mixer to fully mix the various materials, and adjust the water content to 62% to 65%.

Second, the preparation of cultivation bags

1. Bagging

Choose 17cm * 38cm * 0.005cm low pressure angle polyethylene plastic bag as a container, each bag contains 1.0kg of wet material, the culture material should be tight and loose, the material surface is flat, the middle of the culture material is preset with a diameter of 2.5cm, the length of 11 to 12cm perforated rod, taken out during inoculation, and then put on a straight barrel plastic sleeve ring, the sleeve ring is tightly attached to the material surface, so that the material and the bag wall, the material surface is closely attached, and the cotton plug or professional plastic cover is stuffed.

2. Sterilization and cooling

Atmospheric pressure sterilization at 100°C for 10 to 16 h, or autoclaving at 121 °C for 3 to 4 h. After the end of atmospheric pressure sterilization, the pot can be stewed, that is, the mushroom package is naturally cooled down to 40 ° C or less in the pot, and the autoclave can be opened when the pressure in the pot is zero, and the bacteria package is moved to the clean cooling room that has been sterilized and disinfected.

3. Vaccination

1. Vaccination method

The temperature in the material to be fed is reduced to below 25 °C, and the bacteria can be integrated under sterile conditions, and each bottle of original seed can be connected to 30 to 40 bags of cultivation bags. Do not dig too much into the bacteria during inoculation, preferably the size of soybeans, evenly distributed on the surface, and some of the strains should fall in the inoculation hole.

2. Hyphae culture

After the inoculation, it is placed in a light-protected culture under conditions of 25~28 °C, and the hyphae can be filled with bags for about 30 to 40 days. During the bacteriological period, it should be checked every 7 to 10 days, and the bacteria bag found to have a miscellaneous bacteria infection should be picked up in time to prevent the spread of the bacteria spores.

Fourth, the cultivation and management of white spirit mushrooms

After the hyphae of the single row of mushroom bags are cut in the middle of the ring wall covering soil out of the bag, the two ends are cut with a knife or the mouth of the bag is unpacked, the excess plastic film is removed, the plastic film in the middle of the fungus bag is cut 3 to 5 cm with a knife, and the mushroom field is placed in multiple rows, leaving a 50 to 60 cm wide aisle between the rows, and after each row is placed, the gap in the bag is filled with wet soil, the height is 5 to 7 layers, and the direction between the rows is easy to ventilate and convenient to walk. On the top layer of the bag, the soil is sorted into grooves and water is poured into the grooves. This way of producing mushrooms solves the contradiction of easy loss of water in the later stage of the mushroom bag, with more mushrooms and high yield.

1. Management during vegetative growth

After inoculation, the bacteria packs are moved to a clean, well-ventilated, pre-disinfected culture room for shelf and shading culture. The temperature of the culture room is controlled at 25~28°C. Ventilate 1 to 2 times a day for 30 to 60 min each time, and the temperature of the bacteria package is controlled below 28 ° C. In the later stage of culture, the temperature of the culture room should be appropriately lowered, and it is appropriate to take 23~26 °C.

2. Mushroom management

After the hyphae of the white spirit mushroom are full of bags, they cannot immediately produce mushrooms, so when the hyphae are weak, they cannot adapt to the requirements of the mushroom, and they should also be treated with about 50 to 60 days of post-ripening, so that the hyphae of the white spirit mushroom grow more robust and dense before they can be moved into the mushroom shed to produce mushrooms. White spirit mushrooms switch from vegetative growth to reproductive growth, which needs to be stimulated by low temperature, mild and strong light. After entering the shed, remove the cotton stopper and loop at the mouth of the bag, and the mouth of the bag remains unchanged.

2.1 Warm and light stimulate buds

After entering the shed for 10 to 15 days, as far as possible to give the daytime 18 ° C, night 8 ~ 10 ° C temperature stimulation, at the same time, keep the relative humidity of the air in the shed at 85% to 95%, 800 ~ 1200Lx scattered light irradiation during the day.

2.2 Sparse buds

When the original base reaches 0.3 to 0.5 cm, the bag mouth is unpacked; when the bag mouth is straightened at 0.8 to 1 cm; when the original base of the White Spirit Mushroom grows to 1 to 2 cm, the buds are thinned, and each pack retains 1 to 2 strong mushroom buds.

2.3 Warm and light stimulate buds

After the formation of mushroom buds, the temperature in the shed is controlled at 13 ~ 17 ° C, the relative humidity of the air is controlled at 90% to 95%, and when the air humidity during the mushroom is less than 80%, the cap is easy to crack. Be careful not to spray water on the mushroom body, and when spraying water, combine ventilation.

2.4 Ventilation

During the mushroom production period, ventilate 3 to 4 times a day, 0.5 to 1.0h each time, to ensure the supply of sufficient fresh air, control the carbon dioxide concentration below 0.3%, and promote the normal development of fruiting bodies. If the ventilation is insufficient, it is easy to appear deformed mushrooms and tall foot mushrooms.

5. Harvesting and packaging

When the mushroom body is seven or eight points mature, that is, the lid is flattened, the edges are rolled inward, and the spores have not yet ejected, the best harvest period is the best harvesting period. Hold the base of the fruiting body stalk by hand during harvesting, rotate and unscrew it or cut it along the base. If the harvest is early, the yield is low, and the late harvest is poor quality. In order to ensure that the mushroom lid is beautiful and does not get dirty, it is generally packaged in white paper.

High quality standard: the mushroom body is round, white, no noise, shell-shaped or palm-shaped, weighing 150 grams to 300 grams, cap diameter 10 to 15 centimeters, thickness 1.0 to 3.0 centimeters, stalks below 2 centimeters.