Cultivation techniques of Seafood Mushroom

Seafood mushroom, also known as jade mushroom, spot jade mushroom, Zhenji mushroom, etc., is a white mushroom family, jade mushroom is an edible fungus, crisp and tender texture, fresh taste, with sea crab flavor, fruiting body medium to large. Today, there are two strains of light gray and pure white, and the white strain is also known as "Baiyu mushroom" and "Yulong mushroom". Most of them are factory cultivated, so let's take a look at the cultivation techniques of seafood mushrooms.

Temperature condition

The medium-low temperature edible fungus of Pleurotus ostreatus occurs more than in late autumn and early spring under natural conditions. the mycelium growth temperature is 5: 30 ℃, the optimum is 20: 25 ℃, the mycelium no longer grows when it is more than 35 ℃ or less than 4 ℃, and can not survive above 45 ℃. The primordium formation needs 10: 16 ℃ lower temperature stimulation, and the fruiting body growth temperature is 13: 18 ℃.

Humidity condition

The water content of seafood mushroom culture material should be 65%, and the cultivation bag should be properly watered before mushroom production, so that the water content of seafood mushroom culture material can reach 70-75% in order to meet the growth of seafood mushroom. During the differentiation of mushroom buds, the relative humidity of the mushroom house should be adjusted to 9095%. During the fruiting body growth stage, the relative humidity of the mushroom room should be adjusted to 85% 90%. If the relative humidity is higher than 95% for a long time, the fruiting body is easy to produce yellow spots and soft texture.

Light condition

There is no need for light in the growth stage of the mycelium of seafood mushroom, direct light will not only inhibit the growth, but also darken the color of the mycelium, but a certain weak light is needed to promote the normal development of the primordium in the reproductive stage, and there is a certain correlation between light and the amount of primordium occurrence. Dark will inhibit the differentiation of the cap and produce abnormal mushrooms, and seafood mushrooms are easy to whiten in the dark, resulting in poor product texture. There is obvious phototropism in the process of fruiting body growth. The control of light in the stage of mushroom emergence is more ideal in 200~1000lx.

Air condition

Seafood mushroom is a moderate aerobic fungus, and the mycelium is not sensitive to air, but in the impermeable environment, with the extension of breathing time and the increase of carbon dioxide concentration, the mycelium growth rate will slow down, while in the process of fruiting body development, it is relatively sensitive to CCh, especially the differentiation of mushroom bud is very sensitive to carbon dioxide concentration. During the differentiation of mushroom buds, the concentration of carbon dioxide in the mushroom room is required to be 0.05-0.1%, and when the fruiting body grows up, the concentration of carbon dioxide in the mushroom room is required to be 0.2-0.4%. In practice, the concentration of carbon dioxide is often increased to an appropriate concentration by reducing ventilation. Close the window cover film to intermittently delay the opening of umbrellas, promote long handle, improve quality and increase the yield of mushrooms. However, if the concentration of carbon dioxide in the mushroom room is higher than 0.4% for a long time, the fruiting body is prone to deformity.

Acidity and alkalinity

Seafood mushroom mycelium in a certain range (pH5.0~8.0) of pH requirements are not strict, hyphae can grow in pH4.0~8.5, different strains have different requirements for pH, the mycelium growth stage of pH6.5~7.5 is better, so the actual operation of the medium is about pH8.0.

Nutritional condition

Seafood mushroom is a kind of low-temperature grass fungus or woody white-rot fungus, which has a strong ability to decompose lignin. The main nutrient substrates in nature include broad-leaved trees such as beech and seven-leaf trees. Due to the improvement of cultivation techniques, seafood mushrooms can also be cultivated only with the sawdust of Cryptomeria fortunei and pine trees. When cultivating seafood mushrooms with coniferous sawdust alone, we should pay attention to the degree of sawdust accumulation fermentation and the distribution of sawdust thickness. Also pay attention to the type and dosage of excipients (nutrients).

The cultivation conditions of seafood mushrooms are introduced here first, so let's take a look at the cultivation techniques of seafood mushrooms.

Stubble arrangement

According to the local climatic conditions and the characteristics of long growth and development period of seafood mushrooms, the production season is arranged. The southern provinces of China generally make bacterial bags when the temperature is stable below the maximum temperature of 28 ℃ in September, develop bacteria and culture after ripening from September to November, and produce mushrooms when the maximum temperature is below 18 ℃ from November to December. On the other hand, the north is in advance with the increase of latitude. In most areas of Shandong, Henan and Hebei, bacterial bags are generally made in late August, bacteria and post-ripening culture from August to October, and mushrooms from mid-late November to mid-late December. For example, Gansu, Ningxia and other provinces are generally inoculated before May every year, the bacterial bag is made in the middle of June, the bacteria are cultured from July to September, and the mushrooms are produced from late September to mid-late October, and even earlier in Northeast China.

Preparation of culture material

The cultivation of seafood mushroom requires that the substrate material is hard, and the porosity (air permeability) of the culture medium is also very important, which determines the mycelium growth rate and robust degree. Therefore, when preparing the culture medium, not only the nutrition, but also the water holding capacity and porosity of the medium must be fully considered to determine the type and dosage of nutritional additives in the medium. The choice of nutritional additives will greatly influence the quality of seafood mushrooms. Of course, in the end, the type and quantity of nutritional additives (excipients) must be decided on the basis of cost accounting. The quality of nutritional additives has a great influence on the mycelium growth and development, quality and yield of seafood mushroom. There are many formulations of culture materials to choose from, according to local conditions, the following formulations can be used for reference.

1. Broad leaves: 79% coniferous shavings (weight ratio, the same below), 18% rice bran or bran, 1% sugar, 1% lime, 1% gypsum powder, 65% water content (applicable to the main sawdust producing areas).

2. Cotton shell 98%, gypsum powder 1%, lime 1%, water content 65% (applicable to main cotton shell producing areas).

3. Cotton hull 48%, sawdust 35%, wheat bran 10%, corn meal 5%, lime 1%, gypsum powder 1%, water content 65% (suitable for areas with more cotton husks and sawdust).

4. Corncob 40%, sawdust 40%, wheat bran 12%, cornmeal 5%, gypsum powder 1.5%, lime 1.5%, water content 65% (suitable for corncob, areas with more sawdust).

5. Corncob 30%, cotton husk 46%, wheat bran 16%, corn meal 5%, lime 1.5%, gypsum powder 1.5%, water content 65% (suitable for areas with more cotton husks and corncobs).

6. Corncob 80%, wheat bran 12%, cornmeal 5%, gypsum powder 1.5%, lime 1.5%, water content 65% (applicable to the main producing areas of corncob).

Note: raw materials are required to be fresh and mildew-free, and corncobs are crushed into particles with a diameter of 3mm and 4mm. According to the local raw material situation, select the formula, weigh it accurately, mix well with water, and adjust the pH7.15~8.15 with lime water.

Bagging sterilization

Plastic bags are made of low-pressure polyethylene corner bags with a diameter of 17 cm and a length of 30 cm. Each bag contains about 500 grams of dry material. The material is 18 cm high and the bag is loose and tight moderately. Hit a cylindrical hole with 2.0 cm diameter steel bar in the middle of the bag, 3 cm away from the bottom of the bag (do not hit the bottom of the bag and pierce the bag), and finally pierce the mouth. Punching holes can make the material in the center of the bag be fully decomposed and utilized, and it is beneficial to discharge the waste gas accumulated in the material in time. When drilling, do not move too fast, should be uniform to correct, and make a good depth mark on the steel bar, so as not to break the bottom of the bag. Immediately after bagging, sterilized under atmospheric pressure (100 ℃) for 14 hours and 16 hours.

Cooling inoculation

The sterilized bacteria bag should be transferred to the cooling chamber when the temperature drops to about 60 ℃ and be inoculated when the temperature is below 30 ℃. The inoculation amount should be strictly aseptic. The inoculation amount is 25ml 30 bags of bacteria in 500ml cans and 10 bags of bacteria in 250ml water bottles.

Mycelial culture

After inoculation of seafood mushroom, the bacteria bag was transferred to a pre-sterilized culture rack and the temperature was controlled at 20-25 ℃. Control the relative humidity of the air by 60% to 65%. The hyphae can be filled after ventilation for 3 times 4 times a day, more than 30 minutes per time, shading culture for about 50 days.

Post-ripening culture

After the mycelium of seafood mushroom is full, it must be cultured at 20: 25 ℃ for about 50 days. Only when the physiological maturity is reached and sufficient nutrients are stored can the mushroom emerge. The sign of physiological maturity of the bag is that the mycelium of the bag changes from white to yellowish, the bag loses water, the weight becomes lighter, and the matrix shrinks into a rugged wrinkle without diseases and insect pests. After the end of post-ripening culture, if it is still in the high temperature season and is not suitable for mushroom production, it is appropriate to move the bag to a cool, clean, ventilated and dark place to store it, and then produce mushroom when the climate is suitable.

Water injection with scratching bacteria

When the seafood mushroom season comes, take out the culture bag and stand on the ground or on the bedstead. Unlock the mouth of the bag and stand upright. Gently remove the old bacteria from the surface of the culture material to stimulate the surface to form a fruiting body. The quality of scratching bacteria directly affects the formation and yield of fruiting bodies. After scratching the bacteria, the clear water is injected into the bacteria bag in turn, and after 2 hours, the remaining water is poured out to promote bud.

Reasonable budding

After the bag is placed neatly, the mouth of the bag is covered with non-woven cloth or newspaper, spray water to moisturize, and keep the temperature of the mushroom room at 10-16 ℃. The relative humidity of the air is 90% 95%, and the concentration of carbon dioxide is less than 0.1% 0.2%. After irradiation with low light intensity (10~30lx) for about 7 days, a layer of light white aerial hyphae could be grown on the surface of the bag mouth, forming a bacterial film. At this time, by regulating the diurnal temperature difference of about 8 ℃, the bacterial membrane gradually changed from white to gray within a few days, indicating that the primordium was about to form. At this time, the humidity and light increased gradually, and fine primordia appeared on the surface of gray bacterial membrane and gradually differentiated into mushroom buds.

Mushroom production management

After the mushroom bud appeared, the temperature of the mushroom room was 13: 18 ℃, the air relative humidity was 85% 90%, the ventilation was 6% 8 times a day, the concentration of carbon dioxide was less than 0.1%, and the light intensity was 200~500lx, which promoted the development and growth of the mushroom bud. It usually takes 8 to 15 days from budding to harvest (depending on the temperature, the higher the temperature is, the faster it is, and the lower the temperature is, the longer the harvest time is).

Timely harvest

The harvesting of seafood mushrooms should be carried out at night or in the early morning to avoid harvesting at noon or in the afternoon. Three days before harvest, the air relative humidity should be about 85% to prolong the shelf life after harvest. Grasp the bag horizontally with both hands and shake the mushroom tube when harvesting, and pull out the mushroom clump after it is loose and detached from the material surface. Be careful not to damage the bacterial cap. The fresh mushrooms should be carefully placed in foam boxes or plastic turnover boxes. After harvest, the material surface should be cleaned, the water should be stopped for 3 days, the wet non-woven cloth should be covered, and the mycelia of the material surface should be restored, and then spray water to moisturize and promote buds. The second tide mushroom can be formed after about 20 days.