The method of growing Mushroom with Edible Culture fermentation Additives

The edible fungus culture material made by fermentation auxiliary agent has the characteristics of fast fermentation, thorough fermentation, high temperature fermentation and low temperature fermentation, greatly shortening the conventional fermentation production time, reducing labor intensity and reducing cost, etc., and also has the characteristics of "wide universality"(almost all organic materials needing fermentation can be fermented) fermentation and "strong adaptability"(relatively loose requirements for environmental conditions). The comparative test and demonstration of Gymboree edible fungus cultivation material fermentation auxiliary produced by Beijing Huaxia Kangyuan Science and Technology Co., Ltd. showed that the fermentation agent had better cost performance than similar products at home and abroad (such as em from Japan, Nongfu Lu from Korea and enzyme).

The method of use is:

1, preparation: according to the weight of the culture material 0.1%(that is, one thousandth, such as newspaper waste reuse, can be added by 0.2%) to prepare golden baby edible mushroom culture medium fermentation auxiliary; the crushed or cut main material pre-soaked or rinsed pre-wet, the moisture adjusted to 60 - 70%, pH value of about 8. Too low moisture is not conducive to the rapid reproduction of functional microorganisms, slow fermentation speed; too high moisture, not only slow temperature rise, but also may cause local anaerobic environment due to poor ventilation, so that "corruption bacteria" breeding and odor. Moisture is appropriate or not to judge the way: with a hand tightly grasp a handful of materials, see watermark but not dripping can be.

2. Mixture: Dilute the fermentation assistant with fresh rice bran (Note: "rice bran" is not "rice bran", the nutrition and permeability of rice bran are good, and the old rice bran or rice bran nutrition is poor, which is unfavorable; the rice bran can be replaced by wheat bran or corn flour without rice bran), and then mix the diluted Gymboree fermentation assistant with the bran, cake fertilizer, manure and other auxiliary materials pre-wetted in advance, and then mix them evenly into the main ingredients.

3. Pile making: stir the raw materials of the culture medium evenly and pile them according to the conventional method. Use pointed rods with a diameter of about 10 cm to evenly perforate and ventilate the piles, and cover them with breathable covers such as sacks and straw curtains to keep them warm and moist.

4, tipping: when the material temperature rises to about 65℃, can carry out the first tipping, 3 - 4 days to tip again, agaricus material pile tipping interval is slightly longer.

5, temperature control: the initial fermentation temperature may quickly rise to 70-75℃ above normal, but should immediately overturn, can not maintain a high temperature above 75℃ for a long time, otherwise it will cause a large loss of nutrients in the culture material, affecting the yield. In the later stage, according to the different requirements of different edible fungi species on temperature, measures such as removing cover, increasing drilling density, supplementing water, reducing stack height and overturning were taken to control the temperature within an appropriate range.

6, humidity: with the rapid rise in the temperature of the pile and the continuous accumulation of heat, the moisture in the material will evaporate a lot, so at the same time, it should also be replenished in time according to the specific situation (add 0.5% quicklime water is better), the last replenishment and turning should be completed at the same time, sowing should try to avoid the addition of "raw water", so as not to cause the seed "do not eat" after sowing.

7. Completion: Pleurotus ostreatus, straw mushroom and other fungi culture materials need to ferment for about 5-6 days; Agaricus bisporus needs about 10-15 days. Fermented and decomposed culture medium, moisture content of about 65%, generally brown, surface covered with white hyphae, no ammonia smell, aromatic smell, non-sticky and elastic, straw straw gently pull off, indicating that fermentation is complete.