Pleurotus ostreatus
Tea tree mushroom (Agrocybechaxingu) belongs to the order Umbelliferae, Agaricaceae, Tricholoma, also known as tea mushroom, oil tea mushroom, god mushroom, tea new mushroom. The cap is primary, then flattened, medium light, brown, and the edge is light. The fungus is white and thick. The fold is straight or inconspicuously separated from the stalk, initially brown and later light brown. The stalk is solid, 4-12 cm long, yellowish brown. The bacterial ring is white, membranous, epigynous. The spores are ovate to elliptic. According to traditional Chinese medicine, the mushroom is sweet and warm, non-toxic, has the effects of invigorating the spleen and relieving diarrhea, diuresis and dampness, clearing heat and calming the liver, and has the special effects of anti-aging, lowering cholesterol, preventing cancer and anti-cancer.
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Cultivation techniques for High and stable yield of Pleurotus ostreatus
Pleurotus ostreatus has a certain cultivation area in Gaochun, Jintan and other places, but due to the influence of resources, technology and market in recent years, the cultivation area of Pleurotus ostreatus continues to decrease. From the technical point of view, the main factors affecting the high and stable yield of Pleurotus ostreatus are: first, strain degradation. The breeding of Pleurotus ostreatus lags behind, the source of the strain is single, and there is obvious degradation. Second, the formula is unreasonable. The formula of culture material in the production of Pleurotus ostreatus is random, especially the proportion of nitrogen nutrition is not in place, which seriously affects the yield of Pleurotus ostreatus. Third, the rate of finished products in bag making is low. Tea tree
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Measures to prevent pollution of tea tree mushroom bag
Miscellaneous bacteria will appear in the cultivation process of Pleurotus ostreatus, so the following measures should be taken to prevent the pollution of the material bag. First, the cottonseed shell was fermented by adding water 24 hours in advance, so that the temperature of the material was raised to 60-70 ℃ to kill miscellaneous bacteria. Second, after the ingredients are added to wheat bran, the stove is sterilized in bags for no more than 6 hours to prevent matrix rancidity. Third, keep the temperature above 100℃ for 24 hours during sterilization, without cease-fire, cold water or cooling, in order to sterilize thoroughly. Fourth, the handling process of the bag after sterilization should be handled gently to prevent the bag from being damaged.
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