The use method of cultivating edible fungus with biological starter and the fertilization method of edible fungus.

The production of edible fungus culture material with fermentation auxiliaries has the characteristics of fast fermentation, thorough fermentation, high temperature fermentation and low temperature fermentation, greatly shortening the production time of conventional fermentation, reducing labor intensity, reducing cost and so on. There are also widespread (can ferment almost all the organic materials that need to be fermented) and strong adaptability (loose requirements for environmental conditions) and other characteristics. The comparative test and demonstration of fermentation auxiliaries for Gymboree edible fungus produced by Beijing Huaxia Kangyuan Technology Co., Ltd. shows that this fermentation agent has better performance-to-price ratio than similar products at home and abroad (such as EM of Japan, Nongfulu of Korea, Enzyme).

The method of use is:

1. Preparation: according to 0.1% of the weight of the culture material (that is, 1/1000, if the newspaper waste is reused, 0.2% can be added) to prepare Gymboree edible mushroom culture material fermentation auxiliaries; pre-soak or pre-wet the crushed or cut-off main materials, adjust the moisture to 60%, 70%, and the PH value is about 8. If the moisture is too low, it is not conducive to the rapid reproduction of functional microorganisms, and the fermentation speed is slow; if the moisture is too high, not only the temperature is slow, but also the local anaerobic environment may be caused by poor ventilation, resulting in the bad smell caused by the reproduction of spoilage bacteria. The way to judge whether the moisture is appropriate or not: hold on to a handful of material with your hand and see the watermark without dripping.

2. mixing: use fresh rice bran (note: Rice bran is not uniform bran, the nutrition and air permeability of rice bran are good, and the nutrition of old rice bran or bran is poor, which is disadvantageous. If there is no rice bran, you can use wheat bran or cornmeal instead of wheat bran. Dilute the Gymboree fermentation auxiliaries with wheat bran, cake fertilizer, manure and other auxiliary materials, and then evenly mix them into the main material.

3. Pile-making: mix the culture materials evenly and stack them according to the routine. The stacks are evenly perforated and ventilated with pointed rods about 10 cm in diameter, and covered with sacks, straw curtains and other breathable coverings for heat preservation and moisturizing.

4. Tipping: when the material temperature rises to about 65 ℃, it can be tipped for the first time, and then tipped again in 4 days, and the tipping interval of Pleurotus ostreatus is slightly longer.

5. Temperature control: at the initial stage of fermentation, it is normal for the temperature to rise rapidly to more than 70-75 ℃, but it should be turned over immediately, and the high temperature of more than 75 ℃ should not be maintained for a long time, otherwise it will cause great loss of nutrients and affect the yield. In the later stage, according to the different temperature requirements of different kinds of edible fungi, measures were taken to control the temperature in an appropriate range, such as removing mulch, increasing drilling density, replenishing water, reducing pile height, tipping and so on.

6. Humidity regulation: with the sharp increase of stack temperature and the continuous accumulation of heat, a large amount of water in the material will evaporate and lose, so while overturning, water should be replenished in time according to the specific situation (0.5% raw lime water is better). The last replenishment and turning of the pile should be completed at the same time, and the addition of unboiled water should be avoided as far as possible during sowing, so that the bacteria will not eat food after sowing.

7. Completion: mushroom culture materials such as Pleurotus ostreatus and volvariella volvacea need to be fermented for about 5-6 days, and Pleurotus ostreatus needs about 10-15 days. The fermented and mature culture material, the moisture is about 65%, is generally brown, the surface is covered with white hyphae, has no ammonia flavor and has fragrant smell, is not sticky and elastic, and the straw is broken by light pulling, indicating that the fermentation is complete.