Pleurotus ostreatus

Pleurotus ostreatus, belonging to Pleurotus ostreatus, Pleurotus ostreatus (Pleurotus ostreatus). It is a kind of native wood-rot fungus growing in the subtropics, which is a rare edible fungus. Its attractive appearance, crisp and tender meat, delicious taste, excellent taste, rich in amino acids and cellulose, high protein content of fruiting body, higher than that of Flammulina velutipes, known as "god mushroom". Researcher Liao Hanquan, an expert on microbiology in the province, believes that the variety of Pleurotus ostreatus is rare. Planting Pleurotus ostreatus plays an important role in making rational use of forest resources in mountain areas, maintaining a virtuous circle of ecological agriculture, and driving farmers to become rich. The product can be sold fresh, canned or dried, and it is a kind of rare edible fungus with great development potential.

Morphology and habit

The fruiting body of Pleurotus ostreatus is mostly clustered, the cap diameter is 2Mel 10 cm, the cover is dark red or tawny brown, the cover is smooth and the flesh is dense. The stalk is 10 cm long and 0.5 mi 1.2 cm in diameter. The stalk is medium-solid and equal in thickness or thickness. As the fruiting body matures, fibrous stripes and ciliate scales appear on the stalk.

Habitual Pleurotus ostreatus is born in a variety of poplar, elm, willow, Camellia oleifera and other withered or dead parts in spring and autumn. The temperature range of fruiting body growth is wide.

Biological characteristics

The mycelia of Pleurotus ostreatus have weak ability to decompose lignin and cellulose, but have higher requirements for nitrogen sources. Generally, suitable nitrogen sources should be added to the culture materials, such as rice bran, wheat bran, corn meal, tea seed cake powder and so on.

The hyphae of Pleurotus ostreatus can grow normally in the culture medium with a water content of 46% and 80%, but the water content of 60% is the most suitable. High water content and early budding are beneficial to high yield. In the reproductive growth stage of the fruiting body, the relative humidity of the air is required to reach 85% 95%.

The temperature of Pleurotus ostreatus is medium temperature type, and the mycelium is suitable for a wide range of temperature, and the optimum growth temperature is 25 ℃. The optimum temperature for fruiting body formation is 16 ℃ 26 min. The mushroom body grows slowly at low temperature, but the fruit is big and thick and has good quality.

The growth of mycelium of Pleurotus ostreatus does not need light, strong light will inhibit the growth of mycelium, primordium formation and fruiting body development need some scattered light, which can not form fruiting body in complete darkness. The fruiting body growth of Pleurotus ostreatus also has phototaxis.

Pleurotus ostreatus is a kind of aerobic fungus, the air is insufficient, the growth of mycelium is very slow, the formation and growth of fruiting body will also be affected, and deformed mushrooms are easy to occur. Therefore, the cultivation ground and culture room are often ventilated to keep the air fresh and make the mushroom neat.

The optimum pH value for mycelial growth of Pleurotus ostreatus is 5 Mel 7, that is, neutral partial acid.

Cultivation techniques

The formula of strain culture material is as follows: miscellaneous sawdust 50%, cottonseed hull 30%, wheat bran 15%, corn meal 3%, sugar 1%, gypsum 1%. The production method is basically the same as that of Lentinus edodes. It is the best to use 5murine after the mycelium grows in the whole bag within 10 days.

In the cultivation season, Pleurotus ostreatus can be cultivated in spring and autumn, bag-making in February-March in spring, mushroom in April-June, bag-making in August-September in autumn, and mushroom in October-November.

The cultivation method of Pleurotus ostreatus can be planted in bottle, bag and box, but at present it is generally cultivated in polypropylene plastic bag of 14mur17 × 33cm.

The main materials for the cultivation of Pleurotus ostreatus are sawdust and cottonseed shell. The main excipients are wheat bran, corn flour, rice bran, gypsum powder and so on. Raw and auxiliary materials are required not to mildew, not deteriorate. The formula of the culture material is: sawdust 45%, cottonseed hull 30%, wheat bran 20%, corn flour 3%, sugar 1%, gypsum 1%, and the ratio of material to water is 1:1 3. Mix the material according to the above formula and put it into a 14mur17 × 33cm bacterial bag, each bag of dry material 0.2mur0.4kg, with a neck ring and stuffed with cotton. Sterilize under normal pressure or high pressure, inoculate according to aseptic operation after cooling, increase the amount of inoculation appropriately, each bag of bacteria is connected with 20 Murray 25 bags.

After receiving the bacteria, the cultivation bag is moved into the culture room in time for bacteria management, which is required to be ventilated, dry and dark. The space is disinfected once before placement, the room temperature is controlled at 21Mu27 ℃, and the humidity is controlled at about 70%. In the process of culture, due to the growth and metabolism of mycelium, the temperature of the culture room will gradually rise, and the indoor air will be consumed massively. At this time, special attention should be paid to ventilation to avoid "burning bacteria". In general, the mycelium can grow into the whole bag after being cultured for 40 cents for 50 days.

The management of mushroom production generally adopts the single-layer vertical discharge type. When the mushroom bud appears, the primordium forms a coral shape, then the cotton and ring are removed, the plastic bag is turned down 3 times 5cm, the newspaper is covered, and the moisture is sprayed to promote the occurrence of the fruiting body of tea mushroom. If there are conditions, it is best to move the mushroom buds together in the same size for management. As the mushroom body stretches upward, gradually straighten the mouth of the bag until the mushroom is harvested. Because Pleurotus ostreatus has the characteristics of phototaxis and carbon dioxide promoting stalk elongation, straightening the mouth of the bag and creating a small environment with high concentration of carbon dioxide in the bag is beneficial to improve the commercial value of Pleurotus ostreatus. After a period of time after the first batch of mushrooms, the second batch of mushrooms began to appear, when the mushroom buds do not necessarily occur on the top, and the bags can be cut at the place where the mushroom buds occur so that the growing mushroom buds can be carried out smoothly. In the later stage, it can also be managed by scratching bacteria or by reversing the head of mushrooms. Because Pleurotus ostreatus is easy to produce conjoined mushrooms, there are a large number of conjoined buds, but only some of them can grow and form, and the size of the mushroom body is also uneven, so appropriate thinning can be taken to cut off some small buds in time.

Harvest and processing

When the fruiting body of Pleurotus ostreatus is 80% mature (the bacterial membrane is not cracked), it can be harvested. Remove the root culture material after harvest, that is, put it on the market, or dry it with a dehydrator and pack it in stages.