Cultivation and Management techniques of Pleurotus ostreatus with bacteria bag

Pleurotus ostreatus, originally a kind of wild mushroom growing in the high mountain and dense forest area of Guangchang, Jiangxi Province. Is a set of high protein, low fat, low sugar, health food therapy in one of the pure natural pollution-free edible fungi. The optimized and improved tea tree mushroom has crisp tender stalk, pure and fragrant taste and excellent taste. It can be cooked into a variety of delicacies. Its nutritional value exceeds that of other edible fungi such as Lentinus edodes. It belongs to high-grade edible fungi.

Morphological characteristics of Pleurotus ostreatus

The fruiting body is solitary, twin or tufted, the cap diameter is 5-10cm, the surface is smooth, the first dark reddish brown, with light wrinkles, the flesh (except the surface and the base of the stalk) is white, fibrous stripes, medium-solid. In the mature stage, the stalk hardens, the stalk is attached with a dull sticky substance, and the bacterial ring remains on the stalk or attached to the edge of the lid automatically. The inner surface is often covered with spores and embroidered brown spores are oval and light brown.

The cap is primary, then flattened, medium light, brown, and the edge is light. The fungus is white and thick. The fold is straight or inconspicuously separated from the stalk, initially brown and later light brown. Stipe medium solid, 4-12 cm long, yellowish brown. The bacterial ring is white, membranous, epigynous. The spores are ovate to elliptic. Pleurotus ostreatus and Pleurotus ostreatus, Pleurotus ostreatus (Guizhou, Yunnan), Tricholoma matsutake (Japan and Taiwan Province of China) belong to the same species. However, poplar mushroom, columnar Pleurotus ostreatus, columnar rust umbrella, willow fungus, willow ring fungus (Guizhou, Yunnan), willow matsutake (Japan and Taiwan Province of China) and other varieties are quite different from tea mushroom in shape and quality. tea mushroom is obviously better than poplar mushroom in taste, aroma, food, medicinal value and economic value.

Cultivation and Management techniques of Pleurotus ostreatus with bacteria bag

1. Selection and breeding of excellent strains: at present, there are many strains of Pleurotus ostreatus: there are many strains of Pleurotus ostreatus in Guangchang, Jiangxi Province. the strains of Pleurotus ostreatus selected by Ganzhou strain Preservation Center of Jiangxi Province are AS78.AS982, and the strains of Pleurotus ostreatus-1, Pleurotus ostreatus-3 and Pleurotus ostreatus-5 selected by Sanming Fungi Research Institute in Fujian Province in recent years. The strain production is as follows: mother seed (primary species): the culture medium enriched with PDA (potato 200g, glucose 15g, sucrose 5g, magnesium sulfate 0.5g, potassium dihydrogen phosphate 0.5g, B11g, water 1000ml) or wheat peel PDA medium (potato 200g, sucrose 20g, wheat husk 10g, water 1000mL) was used. Generally speaking, the hyphae of the latter formula are thicker. The mother seed made by the above formula can be cultured at a constant temperature of about 26 ℃ for about 7 days.

Original species (secondary species): the original species produced by sawdust medium (sawdust 78%, wheat husk 20%, sucrose 1%, gypsum powder or calcium carbonate 1%, common calcium, magnesium sulfate, potassium dihydrogen phosphate) were cultured at a constant temperature of about 25 ℃ for about 7 days.

Cultivated species (tertiary species): the strains produced by sawdust medium or cottonseed hull medium (78% of cottonseed hull, 20% of wheat husk, 1% sucrose and 1% gypsum powder) were cultured under 24-28 ℃ for 30 days. The mycelium of Pleurotus ostreatus is required to be strong and thick and white, and sometimes reddish-brown markings or original species appear on the slope of the mother seed in the later stage of culture. it is a normal phenomenon for the cultivated seed surface to grow as small bodies as Flammulina velutipes, but if the mycelium is sparse and thin and the food is not complete, it is not suitable to use if there are miscellaneous spots or yellow water.

2. Cultivation season: tea mushroom can be cultivated year-round in most areas of Fujian, Guangdong and Zhejiang provinces because it is resistant to high temperature and low temperature, but its yield and quality are different in different seasons. therefore, in order to obtain high yield and high efficiency, the suitable cultivation period must be selected. According to the cultivation experiments in various places, it is suitable to be planted in spring or autumn in most parts of China, especially the yield is higher in spring. In production, it is generally arranged that the temperature is 20 ℃ in spring and 25 ℃ in autumn. Each place can choose the suitable cultivation period according to the local climatic conditions, for example, the suitable spring planting period in eastern Fujian is to make bags from January to February, to produce mushrooms from April to May, or from September to October, and from November to December.

Production and cultivation management of bacterial bags

1. Culture material formula: according to the situation of raw materials in various places, the formula is selected on the basis of benefit. The reference formula is: a. Tea branch powder (or cottonseed hull) 77.5%, wheat husk or rice bran 20%, gypsum powder 1%, sucrose 1%, calcium 0.5%. c. Grass powder 38%, sawdust or cottonseed shell 38%, wheat husk or rice bran 19.5%, gypsum powder 1%, sucrose 1%, calcium 0.5%, tea seed cake 2%.

2, the production of bacterial bags: according to the quantity and proportion required for production, and add water to mix the material, the ratio of material to water is about 1RU 1.2. Raw materials should be fresh, mildew-free and pest-free. The mixture should be uniform, especially the cottonseed shell can not have dry grains, otherwise the sterilization will not be complete. Select 15-17cm × 35cm × 0.05cm low-pressure polyethylene plastic bags with dry weight of about 350g, wet weight of 720g-750g, moderate tightness and height of 14-15cm to slightly flatten the surface, put on the collar and plug the cotton plug in time (can also be fastened with braided thread) to prevent moisture evaporation and loss. Then under normal pressure (raise the temperature to 100 ℃ within 4 hours and keep it for 12-14 hours), the anti-bacterial ability of Pleurotus ostreatus is weak, so it should be sterilized thoroughly, and the production process should strictly prevent bacterial bag thorns, grinding and perforation, so as to prevent miscellaneous bacteria pollution.

3, bacterial bag inoculation: after sterilization, the bag material should be inoculated when the temperature of the bag material drops below 30 ℃. The inoculation box or inoculation room should be sterilized completely, the inoculation amount should be 30-40 bags per bottle, and culture should be avoided after inoculation. The mycelium of Pleurotus ostreatus recovers slowly and is prone to miscellaneous bacteria and insect pests, so after inoculation, attention should be paid to the cleanliness, dryness and ventilation of the culture room to prevent the influence of high and low temperature and promote the uniform production of mycelium. And often check, if there is a bacterial bag contaminated by miscellaneous bacteria, it should be moved out in time to prevent the spread of spread. Generally, the hyphae can be filled with bacteria bags 30-40 days after inoculation.

4. Mushroom production management. Under normal circumstances, Pleurotus ostreatus can produce mushrooms about 50 days after inoculation. Budding management should be carried out before mushroom emergence. When budding, the bacterial bag can be discharged upright or stacked on the wall. Then pull out the cotton plug or cut off the thread, and straighten the mouth of the bag to push the bud, upright discharge about 80 bags per square meter. Let the hyphae change from vegetative growth to reproductive growth. The color of the material surface is also transformed. At first, there is yellow water, then it turns brown, and a small mushroom bud appears. During this period, the relative humidity of the air should be increased and maintained at 95-98%, and water should be sprayed to moisturize sooner or later. The light intensity is controlled at 500-1000 lux and the temperature is controlled in the range of 18-24 ℃, so that a large number of fruit bodies occur 10-15 days after bag opening.

After mushroom emergence, it is necessary to appropriately reduce space humidity and reduce ventilation. At this time, the relative humidity of the cultivation space is reduced to 90-95%, and the number of ventilation and time are reduced, so as to prevent excessive oxygen from leading to early opening of umbrellas, short stalks and thin meat. If the mushroom buds are too dense, you can also sparse the buds, 6-8 per bag, with a moderate number, neat growth, good shape and thick stalk, otherwise it will affect the quality and yield of mushrooms. When the cap of the fruiting body of Pleurotus ostreatus begins to spread and the ring does not fall off, it should be harvested. Because the stipe of Pleurotus ostreatus is brittle and easy to break, the base should be plucked down during harvest to prevent damage to young mushrooms. After harvest, the material surface of the bacterial bag should be cleaned, the mouth of the bag should be pinched, and the mycelium should be restored for 2-3 days, then the mouth of the bag can be opened, heavy water can be drenched once, and the above management can be repeated. After 5-7 days, a tide of mushrooms can grow again, and a total of 4-6 tide mushrooms can be harvested.

Control of diseases and insect pests

Pleurotus ostreatus is often polluted by miscellaneous bacteria and invaded by diseases and insect pests in the process of bag production and cultivation management. therefore, in the process of cultivation, the prevention and control of diseases and insect pests must be strengthened. The common contamination of miscellaneous bacteria in tea cultivation are green mold, Alternaria rubra, Rhizopus and so on, and their control measures are the same as those of Lentinus edodes cultivation. The common pests in the cultivation of Pleurotus ostreatus are the larvae of mushroom mosquitoes and mushroom flies.