Temperature Regulation in Cultivation of Edible Fungi

In the process of growth, edible fungi need to decompose, absorb and utilize nutrients, which is a complex biochemical process, which requires the participation of a variety of enzymes. Enzyme as a catalyst is a special protein, and its activity is restricted by a variety of environmental factors. Especially affected by temperature, too high or too low will reduce the enzyme activity. Therefore, in cultivation, the regulation of temperature is extremely important for every growth stage of edible fungi.

First, the "three basic points" of temperature control at different growth stages.

In the cultivation of edible fungi, temperature directly affects the process of each growth stage, determines the length of the production cycle and the effectiveness of cultivation, and is also one of the decisive factors of the quality and yield of edible fungi products. The temperature requirements of different species and strains of edible fungi and their different growth stages are different.

In cultivation, the optimum temperature for primordium differentiation was divided into different temperature types. Taking Lentinus edodes as an example, the high temperature strain was 15 ℃ 25 ℃, the middle temperature strain was 10 ℃ 22 ℃, and the low temperature strain was 5 ℃.

No matter what kind of edible fungi or strains in different growth stages, they should master the lowest temperature, the most suitable temperature and the highest temperature, that is, the so-called "three basis points" of temperature regulation. The "three basis points" temperatures of common edible fungi, such as 6 ℃, 24 ℃ and 33 ℃ for Lentinus edodes mycelium growth, 8 ℃, 18 ℃ and 20 ℃ for fruit body growth. The lowest, most suitable and highest humidity of mycelial growth of Pleurotus eryngii was 10 ℃, 25 ℃ and 35 ℃, respectively, and the lowest, optimum and highest temperature of fruiting body growth was 18 ℃, 25 ℃ and 32 ℃, respectively.

In the mycelial growth stage of most edible fungi, it is better to control the temperature of 25 ±1 ℃, but the requirements of different fungi are very different in the fruiting body growth stage. In practical cultivation, the culture stage is generally 3 ℃ lower than the optimum temperature, and the temperature of primordium differentiation is generally 5 ℃ lower than the optimum temperature for fruiting body growth.

It should also be said that the above temperatures all refer to the "product temperature" in the bacteria bag, which is different from the "room temperature" in the culture room and the "air temperature" in the natural climate, that is, in terms of temperature and room temperature, the initial temperature (within 15 days) is lower than the room temperature, the room temperature should be controlled above the optimum temperature, and in the middle stage (15 ℃), due to the exuberant growth of hyphae, the heat emission temperature should be higher than 2 ℃. The room temperature should be controlled below the optimum temperature of 2 ℃ 3 min.

Second, the problem of bacterial age

The bacterial age refers to the time required for the cultivation bag of edible fungi to grow to physiological maturity and enter the mushroom stage after inoculation at the optimum temperature. This is also a very important problem in cultivation. If we do not understand the required age of the cultured bacteria, we will not be able to grasp the production season, or even cause failure. The age of different edible fungi is different, even the same kind of fungus, but different varieties or cultivation methods, their bacteria age is also different. For example, the medium-high temperature Lentinus edodes and medium-low temperature Lentinus edodes were planted in the same 15 × 60 cm stick bag, and their bacterial ages were 80 days and 120 min 160 days, respectively. It is 60 days for abalone mushroom and 50 days for poplar mushroom. And these days of culturing bacteria is only a reference data, whether it has reached physiological maturity should be mainly based on the unique characteristics of physiological maturity of various edible fungi. Wood-rot fungi such as Lentinus edodes and Pleurotus ostreatus often do not accumulate enough nutrients due to the growth of hyphae at unsuitable temperature, while the substances formed by unfavorable fruiting bodies in metabolism accumulate in large quantities, resulting in delayed emergence of mushrooms or serious rot. It can also be seen that the effect of temperature on mycelial physiological maturation is a long process, which is not limited to a few days of culture period.

The problem of accumulated temperature

The sum of temperatures necessary for plants (including edible fungi) to complete a growth cycle. This constant is called accumulated temperature.

At present, there is not much research on the accumulated temperature of edible mushrooms in China, such as Japan. According to their research, Lentinus edodes cultivated in general low-temperature variety Duanmu needs effective accumulated temperature of 4000 ℃ and high-temperature variety 3000 ℃. In practice, sawdust cultivation of Lentinus edodes needs much less accumulated temperature. According to Gutian County of our province, sawdust bag cultivation of Lentinula edodes From the medium and low temperature strain 087 inoculated on August 25th to November 2nd, the accumulative total was 68 days. The daily average temperature of the culture period was 21.3℃, and the effective accumulated temperature was 1108 ℃.

In the practice of cultivation, if we do not pay attention to the problem of suitable temperature culture and accumulated temperature during the culture period, the age of the bacteria will be greatly prolonged, the physiological maturity will not be reached, and the emergence of mushrooms will be affected. This phenomenon is found in edible mushrooms such as Pleurotus ostreatus, Pleurotus ostreatus, Flammulina velutipes and so on.

In production, the effective way to regulate and control the temperature of cultivation using natural climate is to grasp the local climate and the characteristics of bacteria, and to formulate scientific seed production, bag production, bacteria culture and mushroom season; if there are control facilities, temperature control and other management measures can be determined according to production requirements. However, temperature is only one of many ecological factors in the life of edible fungi. In practice, the cultivation of edible fungi is affected by many factors. In order to obtain high quality and high yield, it is necessary to master comprehensive ecological conditions and use them flexibly.