Annual cultivation techniques of Mulberry Stem Edible Fungi in Jinxiu Dayao Mountain

Li Fasheng, Zeng Weiming, Li Huai, he Dachong

(Institute of Biology, Guangxi Academy of Sciences, Nanning 530003, Guangxi)

Jinxiu is located between 109 °50 / 110 °27' east longitude and 23 °40 °/ 24 °28 'north latitude. The forest area of the county is (2.00 × 103) km2, with a forest coverage rate of 87.34%, of which the water source forest area is (7.06 × 103) km2. It has four titles: the largest water source forest reserve in Guangxi, the national source demonstration county of shelterbelt construction in the Pearl River Basin, Dayaoshan National Forest Park and Dayaoshan National Nature Reserve. There are 26 rivers with rain harvesting area above 10km2 in the county, which are responsible for the production water of more than 2 million people in Laibin City, Liuzhou City, Wuzhou City and so on, and (1.00 × 104) km2 cultivated land irrigation water, with an annual output of (2.5 × 109) m3. Thus it can be seen that its ecological protection is extremely important, but the contradiction between this and Jinxiu forest farmers' reliance on cutting down trees as the main source of income is very prominent.

Since 2008, the Institute has undertaken the annual cultivation technology research and demonstration project of edible fungi in Jinxiu Dayao Mountain issued by the District Science and Technology Department. through several years of experimental research, it is proved that the specific environmental and climatic conditions of Jinxiu Dayaoshan are quite suitable for the annual cultivation of edible fungi.

1 climatic characteristics

Jinxiu belongs to the south subtropical monsoon climate region, and the seasonal climate change is obvious. The elevation in the mountain is not less than 700m, and it has remarkable characteristics of subtropical mountain climate, that is, warm in winter and cool in summer, more rainy days, less sunshine, high humidity, and obvious vertical and horizontal changes in climate. The annual average sunshine hours is 1269h, accounting for 29% of the available sunshine hours. The annual average temperature is 17 ℃, the annual average temperature of the hottest month (July) is 28.5 ℃, the annual average temperature of the coldest month (January) is 8 ℃, the annual frost-free period is 283 days, the annual average rainfall is 1648mm, the annual average rainfall days is 190 days, and the rainy season is distributed from May to August. The annual average relative humidity is 83%, the annual dryness of the county seat is 0.66, the evaporation is less than the rainfall, and the air is moist. The wind direction changes obviously, generally more northerly wind in winter, the average frequency is 27%, summer more southerly wind, the average frequency is 33%. Spring and autumn are alternating periods of north wind and south wind. The monthly average temperature of Jinxiu in the past 10 years is shown in Table 1.

Second anniversary cultivation techniques

2.1 varieties and seasonal arrangement

The environmental and climatic conditions in Jinxiu Mountain are suitable for the cultivation of many kinds of edible and medicinal fungi, such as Lentinus edodes, Ganoderma lucidum, Auricularia auricula, Pleurotus ostreatus, Pleurotus ostreatus, etc., but it has been proved by experiments for many years. The effect of mushroom production is poor with mulberry stem as the main substrate to cultivate Lentinus edodes and straw-rot fungi (Jinfu mushroom, Coprinus comatus, etc.). Therefore, according to the climatic characteristics of Jinxiu, the law of monthly temperature change, cultivation substrate and its source, geographical and cultural conditions, temperature type characteristics of edible fungi and marketable varieties, the annual cultivation varieties and mushroom season arrangement of edible fungi in Jinxiu Dayaoshan are shown in Table 2.

Table 2 shows that Baiyun No. 6 is spring and autumn, Taimao No. 1 is summer and Flammulina velutipes is winter.

2.2 production of bacterial packages

Due to the high air humidity in Jinxiu Dayaoshan, it will bring some difficulty to making bags, so the production of bacterial bags is very important.

2.2.1 schedule

Baiyun 6: early January and mid-July; Taimao 1: early April; Flammulina velutipes: mid-October.

2.2.2 technological process

Raw material → crushed → mixed with water → piled overnight → excipient → mixed well → adjusted moisture and pH → bagged → sterilized → cooled → inoculated → mycelium culture.

2.2.3 main points of operation

(1) Raw materials and crushing

The main raw materials are mulberry branches and stems, which come from silkworm producing areas around 45km. After the diameter 6mm~8mm screen crushed into mulberry branches, set aside.

(2) formulation

Baiyun No. 6 and Tai Mao No. 1 cultivation formula: mulberry branch shavings 90%, wheat bran 5%, corn flour 3%, gypsum 1%, lime powder 1%, water 170%, initial pH7.5~pH8.0; Flammulina velutipes culture formula: Mulberry branch shavings 85%, wheat bran 10%, corn meal 3%, gypsum 1%, lime powder 1%, water 170%, initial pH7.5~8.0.

(3) moistening water

According to the actual feed quantity, the mulberry branch shavings are weighed in proportion, and the corresponding water and lime powder are added. After stirring evenly, the mulberry branch shavings are built to cover the film and moisturize overnight.

(4) mixing material

Spread out the material pile, add auxiliary materials (wheat bran, corn meal, gypsum pre-mix well), fully stir evenly, check the water content and pH, in which the water content is generally checked by hand to grasp the material with water seeping out of the finger seam but not dripping, if it does not meet the requirements, it needs to be adjusted.

(5) bagging

Adopt 17cm × 33cm bacteria bag, use stamping type bag filling machine to pack separately, it is required to be loose and tight moderately, generally each bag contains wet material weight of about 1.1kg, insert inoculation stick, cover without cotton cover, should not use cotton plug.

(6) sterilization

It can be carried out under atmospheric pressure or high pressure, but no matter which method is adopted, the bacterial bag should be placed in layers in the pot to facilitate the uniform penetration of steam. Under this premise, the sterilization parameters should be referred to as atmospheric pressure sterilization: start the clock 4 hours after the above big steam (when the material temperature reaches 100 ℃), maintain 15 hours, cease fire, stew overnight (about 18 hours) and turn on the pot. High-pressure sterilization: according to the operating rules of the high-pressure sterilizer, maintain 0.15MPa for 3.5 hours, cut off the power supply, wait for the pressure in the pot to naturally drop to zero, then open the pot.

(7) inoculation

After sterilization, transfer the bacterial package into the pre-cooling room in time, force the cooling to the material temperature of 30 ℃ ~ 35 ℃, and then send it to the inoculation workshop. After disinfecting the space and the surface of the bacterial package with aerosol at the same time, the inoculators enter the inoculation workshop through the buffer and put on special inoculation clothing, which are required to be vaccinated strictly according to aseptic operation; when inoculating, take out the inoculation stick, let the bacteria naturally fall into the hole, and seal the bacteria in the first layer.

(8) cultivation

After inoculation, the bacterial package is sent into the culture room, the air conditioner is turned on, the indoor temperature is maintained at (26 ±1) ℃, the humidity is about 65%, and the mycelium is cultured without light. After 25d~30d, the mycelium covers the culture material, and then goes through the ripening period of 10d~15d, then it can enter the management of mushroom production.

2.3 ear (mushroom) management

The requirements of mushroom production facilities are relatively simple, using bamboo and wood structure and a simple shed that can protect the sun from the wind and rain.

2.3.1 Baiyun No. 6 and Tai Mao No. 1

Ear buds: remove the cotton-free cover body from the bacterial bag, tighten the bag mouth, disinfect the surface of the bag with 0.1% potassium permanganate solution, open the ear hole with an opener with diameter 5mm, length 15mm and spacing 50mm, and then put it upside down on the flat and disinfected border surface according to the shape of the product. The distance between the bag and the bag is about 200mm, and cover with a film with good light transmittance. From the 4th day, the film will be uncovered once every morning and evening, each time 30min. And shake off the sweat on the film, the ear buds began to appear on the 7th day, and on the 13th to 15th day, the ear buds were basically opened, that is, they were transferred to the stage of ear slice growth management. Ear management: during the ear-out period, mainly water management, in the case of ensuring adequate ventilation and light, we should ensure that there is enough water, the water quality is required to be clean and hygienic, in line with drinking water standards. The number of times and duration of watering depends on the state of the ear piece. The temperature is not lower than 18 ℃, usually once in the morning and once in the evening, each time until the ears are fully expanded, like dry ears fully soaked in water. When drenching water, you should open the doors and windows, lift the film, etc., to maintain a good ventilation condition of the environment; harvest: when the ear piece is fully expanded and can be easily (effortlessly) taken off, it is proved that the ear piece growth has matured and should be harvested in time. Under normal temperature and normal management, it usually takes about 30 days from the beginning of ear bud to the first harvest. Generally, Baiyun 6 can harvest 2 ~ 3 stubble, which lasts about 2 months, and Taimao No. 1 can harvest 3 ~ 4 stubble, which lasts about 3 months.

2.3.2 Flammulina velutipes

Remove the cotton-free cover from the bag, straighten the mouth of the bag, remove the old mycelium from the surface of the culture material, called scratching, and so on, cover the mouth of the bag with a newspaper and spray water on it, then cover the top of the newspaper with a film to keep the newspaper moist. Under the condition of 12 ℃ ~ 13 ℃ and 80% humidity, the mushroom bud appears after 4d~10d. When the temperature reaches 5 ℃ ~ 8 ℃, lift the film around the shed. After 2d~3d is blown by cold air, normal mushroom production management is carried out. By adjusting the film around the mushroom shed and maintaining the temperature of about 10 ℃ and humidity of 80%-85%, high-quality Flammulina velutipes can be cultivated. When the stalk length reaches about 13cm~15cm and the cover is not unfolded, it can be harvested. After harvest, the bacteria are still scratched on the material surface, and then managed according to the routine to produce the next batch of mushrooms. Under normal circumstances, you can generally receive 3 tide mushrooms, which lasts about 2 months. The demonstration of mushroom (ear) in mulberry branch shavings scale cultivation is shown in figure 1.

3 summary and discussion

Through several years of experimental research, this paper summarizes the annual cultivation techniques of edible fungi suitable for Jinxiu Dayao Mountain, including variety matching, cultivation substrate, bag production, mushroom production management and so on. the bioconversion rates of fresh ears (mushrooms) demonstrated on a large scale were as follows: Baiyun 6 (average in 2 seasons) 125.74%, Taimao 1 139.04%, Flammulina velutipes 126.24%. The highest input-output ratio is 1 ∶ 3.67 (Flammulina velutipes), and the lowest is 1 ∶ 1.87 (Auricularia auricula), with an average of 1 ∶ 2.89. The economic benefit is remarkable, and the quality of the mushroom products is good. Jinxiu Dayao Mountain is famous for its original ecological environment, and it is rich in eco-tourism resources, so it is not suitable to develop industrial products. Therefore, the annual cultivation of edible fungi with mulberry branches, which is the leftover of sericulture, not only brings normal economic support to forest farmers, but also provides an important guarantee for a more friendly ecological environment. In order to make the annual cultivation of mulberry stem edible fungi in Jinxiu Dayaoshan develop healthily, the relevant departments should still support them in terms of policies, systems, funds and personnel, introduce suitable operation modes, such as companies, farmers and bases, and create a unique brand of organic edible fungi in Jinxiu Dayaoshan.