Method for fermenting culture material of Pleurotus nebrodensis

Pleurotus ostreatus, also known as Pleurotus ostreatus, its fruiting body is white, the flesh is thick, the meat is delicate, crisp and delicious, and it has high nutritional value, medicinal value and economic value. it is a kind of rare edible fungus which has developed rapidly in the north of China in recent years. However, many mushroom farmers in the fermentation methods of cultivation materials, due to lack of cultivation experience and poor grasp of technical essentials, resulting in low yield and low economic benefits of bag cultivation of Pleurotus ostreatus, which affected the enthusiasm of mushroom farmers. Using corncob and sawdust as cultivation materials, the specific methods of fermentation are introduced as follows: 1. Formula. ① corncob 80%, rice bran 12%, corn flour 4%, gypsum 1%, calcium superphosphate 1%, lime 2%. ② corncob 50%, hardwood sawdust 30%, rice bran 10%, corn flour 6%, gypsum 1%, calcium superphosphate 1%, lime 2%. ③ in the above two formulations, Gymboree starter should be added about 5% to improve the fermentation quality. 2. Preparation and fermentation treatment. Choose a mildew-free corncob, crush it into the size of broad bean kernels, take all kinds of raw materials according to the formula, mix fully, mix well with water, and the water content is 65%, that is, hold the culture material by hand, and it is appropriate to see water at finger seams without dripping during moderate force. After the material fully absorbs water, the prepared material is piled into a pile with a height of 1 to 1.2m, a width of 1.5m and an unlimited length, and the pores are opened with a stick about 5cm in diameter, and the pore distance is 40cm, deep to the bottom of the stack. Then cover the material tightly with plastic and straw curtains, and turn the pile when the central material temperature reaches 60-70 ℃. After re-stacking, the fermentation continued, and when the temperature of the material rose to 60-70 ℃, it was turned over for the second time for a total of 3-4 times. When the material is brown, soft and elastic, and has a special flavor, it shows that the material has been fully fermented, and finally replenish the moisture to 65%, then it can be bagged.