Some experience on the production of Flammulina velutipes

Flammulina velutipes is one of the edible mushroom varieties planted in our country at present. The consumption of Flammulina velutipes is increasing in the country in recent years, and the planting income of the majority of growers has maintained a sustained and steady growth. Both factory cultivation and field cultivation are showing a vibrant situation. Here, the author only talks about several points of experience over the years from the aspect of bacteria production, in order to provide reference for the majority of growers.

1. The quality of the mother must be good. The yield of Flammulina velutipes is high or low, which is most related to the mother species we introduced. The quality standard of the mother seed can be grasped from the following aspects: first, to judge whether the mycelium of the mother seed is good or bad from the test tube of the mother seed, the hyphae of the normal mother species should grow neatly, pale or thick white, and the hyphae should be white when they are full, and the hyphae are more slender, similar to the cotton mycelium. Second, when preserving the mother seed, you should put it in the refrigerator when the mycelium is almost full, and do not wait for the mother mycelium to grow up completely before cryopreservation, because it is very easy to promote the mother seed to bud quickly in the low temperature environment and make the mother seed lose its use value. Third, when propagating the mother seed, the original mother seed without budding should be used, if the bud appears, the small mushroom bud should be selected without the use of umbrella, and the mother seed that opens the umbrella completely should be resolutely abandoned, otherwise the yield of Flammulina velutipes may be greatly reduced.

two。 The disinfection and sterilization of the original species must be thorough. The original seed production of Flammulina velutipes can be sterilized under high pressure and atmospheric pressure. Pressure cooker is generally used in high pressure sterilization, many people have misunderstandings in high pressure sterilization, thinking that the higher the pressure, the longer the sterilization time, the better. In fact, the key to high-pressure sterilization lies in whether the cold air in the pot is exhausted, the correct way is to open the steam discharge valve of the pressure cooker at the beginning of heating, and so on when a large amount of boiling hot steam in the pot is discharged from the steam discharge valve, the small pot is maintained for 10-15 minutes, and the larger pot is maintained for 20-30 minutes, then the discharge valve is closed, and the requirements can be met by rising to 1.5 pressure for an hour and a half. At present, atmospheric pressure sterilization is a common method adopted by mushroom farmers, if glass bottles are used to make bacteria, the time of sterilization can be slightly shorter, if plastic bags are used to make bacteria, and there is no compartment in the atmospheric pressure pot, then the time of sterilization should be appropriately extended, and the general principle is that the time would rather be long than short.

3. Learn to correctly identify the quality of the original species. The quality of the original species is generally judged from the mycelium. The hyphae of good quality are thick white, aerial hyphae are obvious, and there is obvious mushroom flavor after opening. If there is a peculiar smell, the hyphae are yellow and white atrophied, they should be resolutely discarded. In the season of low temperature, some original species may have budding on the surface, and the quality of this kind of original species has no problem and can continue to be used; if corn kernels are used as the original seed, the phenomenon of popping may appear on the top and side of the original seed. Experience has proved that this kind of strain is generally a good strain with high yield and stability, and can be used boldly.

4. Secondary bacteria production is advocated, but tertiary bacteria production is not advocated. General bacteria can be classified as follows, the mother test tube is the first class, the glass bottle strain propagated in the test tube is the second class species, and then the glass bottle species propagated by the second class species are called the third class species. Experience has proved that the mushroom bag produced by direct inoculation of secondary species propagated by test-tube mother seed has the advantages of good mycelium development, high success rate and low pollution rate, and the later stage of Flammulina velutipes has obviously high yield and good quality. however, the performance of the mushroom bag produced by the third-grade strain is obviously lower than that of the former in all aspects. The reasons are as follows: first, the purification degree of the primary mother species is very high, the bacterial age is very short, it generally takes about 10 days to grow, there is no recessive pollution, there is no aging, the age of the second primary species inoculated with it is the same, and then inoculated to produce mushroom bags, the effect is naturally very good. Second, when re-inoculating tertiary production species with secondary primary species, if the selection is not strict, it is very likely to select bacteria with recessive pollution such as bacteria, and re-inoculating tertiary bacteria with these secondary primary species is very likely to cause the expansion of bacterial pollution. seriously affect the yield of Flammulina velutipes. Therefore, it is suggested that the majority of mushroom farmers adopt the method of secondary bacteria production, the production process of secondary bacteria can be simply summarized as the mother seed test tube inoculation of the original seed bottle, the original seed bottle inoculation out of the mushroom bag, the mushroom bag mycelium matured directly out of the mushroom.