Key techniques of cultivation and Management of Pleurotus ostreatus fermentation material

1. Germ management:

The inoculated bacteria bags will be placed horizontally in the culture room in batches, generally 3muri 5-story height (summer 1MUR 2), the distance between each row is 50ml 60cm. Put a thermometer in the middle of the bag to measure the temperature. The bacteria room should be kept dark and ventilated once a day for about 40 minutes. The room temperature should be 15 ℃ 20 min. If the temperature exceeds 25 ℃, the window should be opened immediately to cool down. After 7 days of culture, the heap should be turned and the position should be changed.

2. Mushroom production management:

The mycelium grows all over the bag and touches the bag by hand, which is firm and elastic. There are small yellow water droplets on the surface of the bag, indicating that it has reached physiological maturity and can be moved in and out of the mushroom to promote mushrooms. The bacterial bag code 4mi is 6 high, the mouth of the bag is untied, the line spacing is not less than 60 cm, spray water into the space 4 times a day, maintain humidity 85%, combined with each spray of water ventilation for 30 minutes. The indoor light should not be too dark to avoid long-stalked deformed mushrooms. With the growth of mushroom body, the amount of spraying water and the number of ventilation should be increased appropriately. After harvesting, remove the residual mushroom roots at the mouth of the bag, clean the room, spray lime supernatant, spray 0.5% dichlorvos solution outdoors to kill pests, and then according to the conventional management of 7mi for 10 days, the second tide mushroom can be produced until the end of mushroom production.