Bai Ling Mushroom production technology points

Bailing Mushroom, because of its unique edible and medicinal value, in recent years, the amount of feed in northern China has been increasing year by year, and the prospect of production and sales has been booming. It is the preferred mushroom species for the development of mushroom production by novices. one.

The current outstanding problems in the production of Pleurotus ferulae are the high contamination rate during the germination and mushrooming stages, the slow bacterial growth, the low rate of mushroom production, and the poor mushroom type. In this regard, we present here the introduction of production techniques. Solution.

The first point: seed production

Expert Tip: Preparation of bacteria is the first step in the production of edible fungi, and it is also a very critical step. Therefore, it is recommended that the mushroom farmer should go to a regular edible mushroom research institute or scientific research unit to purchase a mother plant, and avoid buying it to a small trader who has no business license or scientific research strength to avoid being deceived or suffer losses. In the purchase of test tube mother species, we must pay attention to distinguish the pros and cons of strains, we must carefully check the growth of mycelium in the tube, so as not to buy the old strains. In general, a robust mother breed is characterized by a white, thick, and neat tip. If the mycelium is dry or the medium shrinks, there is yellow water at the bottom of the bottle, indicating that the hypha is aging. Please do not purchase it.

Mushroom Farmers Experience: On November 29th, Li Pengliang, a mushroom expert who lives in Jujia Village, Tianliu Township, Shouguang City, briefed reporters on his own seed production experience. The production facilities of our local Bailing mushroom are more than that of the E. velutipes production facilities. Generally, the large arch shed (shelf covered by plastic film + wheat straw + non-woven fabric) is the same. Seed production time generally starts in mid-June, and the cultivated public strains are mostly purchased from the Shouguang Research Institute of Edible Fungi. The general variety is Tianshan No.2. The system is divided into two phases: one is from the parent (test tube species) to the original species (glass or beer bottle secondary); the second is from the original species to the cultivar (production bag three species), required About 32 days.

The first stage: mother species → original species.

1. Material preparation: test tube mother species, beer bottles (in accordance with the inoculation of 10 beer bottles in 1 test tube), corn kernels (prepared in accordance with the usage of 1 to 5 beer bottles for 5-6 bottles).

2. Operation process: The first step is to process the materials. Due to the thick seed coat of corn, it is not easy to be soaked, so it must be cooked before use. Note: When cooking corn kernels, it is necessary to grasp the heat, neither to allow corn kernels to “flower” nor to ripen endogenously. In the second step, when the bottle is loaded with about 4/5 bottles of material, it is sealed with a tampon and wrapped with kraft paper for external use to prevent the steam from soaking the tampon during high temperature sterilization. In the third step, the bottle is placed on a steamer and sterilized at high temperature for about 12 hours. In the fourth step, after the sterilization is completed, the bottle temperature is reduced to about 30°C and transferred to an aseptic operation box for inoculation. That is, a small amount of mycelium is picked up from the test tube by an inoculation needle and quickly put into a beer bottle. Inside, the same tampon sealing, external kraft paper package. Finally, the inoculated beer bottles were stored in a room at approximately 25°C to promote mycelial growth. After the original species grows over the bottle, it is necessary to immediately expand it into cultivars. Otherwise, once the nutrients are used up, the mycelium will become old and even die.

The second stage: original species → cultivars.

Under normal circumstances, the production materials are mostly cottonseed hull (85%), bran (10%), cornmeal (5%), gypsum or lime (5%), inorganic nutrition (5%) ratio, material and water The ratio is 1:1.4-1.5 (After mixing, it can be squeezed into groups, and hand loosening is appropriate). It is bagged in a low-pressure polyethylene bag with a width of 18cm and a length of 35cm. After being bundled, it is sterilized at normal pressure (because it is required for the cultivation of clinker by Pleurotus citrinopileatus). In general, it needs to be continuously sterilized per kilogram of material. 72 Hours or more. After the bacteria bag is sterilized, it can be inoculated after cooling to room temperature. The inoculation was carried out in a sterile box. Two inoculations were used. Each bottle of original can be used for 30-40 production bags. After the production bag is inoculated, it can be moved to the mushroom shed to grow bacteria, and can be stacked 5-7 layers.

The second point: germs

Expert Tip: According to Sun Qingwen, director of the Institute of Edible Fungi, Shouguang City, germination is a very important part of the cultivation of Bailing mushroom. The growth of mycelium directly affects the yield of Pleurotus. If the mycelium grows unsatisfactory, the management of the mushroom will be even better, and the yield will not be too high.

The ideal bacteria bag standard for Pleurotus ferulae is: During germination, the mycelium is dense and white, and the mycelium tip is neat and consistent. After the fungus was finished, the fungus bag was hard and firm, and it beat the fungus bag to make a "bang" sound. If it is opened, a large number of white hyphae can be seen. This mushroom bag not only produces high yield, but also is not easily contaminated by germs in the late stage of fruiting.

Mushroom experience: According to Li Benliang, the time required for the mushroom to germinate is more than one time longer than that of other mushroom species (Pleurotus ostreatus, Flammulina velutipes), usually 75-85 days, which is particularly required during its germination period. It is necessary to regulate the environment of the mushroom shed so as to facilitate normal germination.

Temperature: The temperature requirements for the temperature of Pleurotus ostreatus are as follows: the temperature in the bag is 20-24°C, and the temperature limit in the mushroom shed is 30°C. If the temperature of the shed is too high, the “burning bacteria” phenomenon of the bacterium bags may occur. In most parts of the north, the middle and late August is at the time of the fungus phase of Pleurotus nebrodensis, which requires the majority of the peasants to do a good job of cooling the shed. Method: First, in addition to rain and windy weather, mushroom sheds stay ventilated throughout the day and night. In the case of greenhouses, ventilation openings should be provided on the back wall (30 cm above the floor is preferred). The second is to cover the awning with a shade net to cool down.

Wet: The humidity requirement of Pleurotus nebrodensis must be controlled below 70%. If the humidity in the greenhouse is too large, the bacteria bags are easily infected by the bacteria. Moisture control method: lime is applied on the ground to absorb water vapor.

Gas: As the growth of Pleurotus nebrodensis needs enough oxygen, the greater the growth, the greater the oxygen demand. Therefore, in the process of the germination of Pleurotus ostreatus, the necessary ventilation and air exchange must be combined with temperature and humidity management. It is to improve the air condition inside the mushroom shed and increase the oxygen content in the air. In addition to paying attention to ventilation within the mushroom shed, the supply of oxygen in the bacterium bag must be sufficiently timely. Otherwise, the raw materials in the bag are prone to anaerobic fermentation and affect mycelial growth. Method: During the period from half to 20 days after germination, it is very necessary to carry out a bag dumping, that is, the lower bag is moved to the upper part. During this process, the oxygen content in the bag can be increased. It is not recommended to use the method of "drilling and aerating oxygen," because this method is easy to increase the chance of Pleurotus eryngii infection of mixed bacteria.

Point three: After the cooked

Expert Tip: The difference between Pleurotus ostreatus and Pleurotus ostreatus and Flammulina velutipes production is that after the mycelium is covered with the bacterium bag, it must be after a certain period of ripening culture to achieve physiological maturity. Otherwise, even if the mushrooming conditions are created, it cannot be normal.

The management method of physiological maturity of Pleurotus ferulae is basically the same as the management method of its germination period. The bag temperature is 20-24°C and the physiological maturity period is about 30 days. If the temperature is below 20°C, the lower the temperature, the longer the physiological ripening time will be. The upper limit of the bag temperature during physiological maturity is 26°C. Although the physiological maturity can be shortened when the temperature exceeds 26°C, the viability of the hyphae of Pleurotus ostreatus declines and the yield decreases. The physiological maturation process of the bacterial bag is essentially a process in which nutrients are accumulated and accumulated by the mycelium. A temperature that is too low or too high can affect the metabolic rate, thereby prolonging the physiological maturation time of the bag.

After the Bailing Mushroom was cooked, the bag was firm, the mycelium was thick, and the whole body was white. Then you can enter the mushroom stage.

Point four: Hush mushrooms

Mushroom farmers experience: According to Li Benliang, the Bailing Mushroom Management Principle is to artificially create the conditions for the formation of the original base of Pleurotus eryngii, so that the mushroom is neat, and the mushrooming rate is high.

The key to Pleurotus ostreatus is to grasp the “stimulus” measures of temperature, humidity, light, and gas:

One is the temperature difference stimulus. Pleurotus ostreatus temperature regulation principle is to maintain a temperature difference of around 10 °C day and night, the minimum can not be less than 5 °C, the highest not higher than 18 °C, and the temperature and low temperature stimulation days should be more than 10 days. The specific measures are: during the day, the coverings such as grasshoppers are properly opened, the room temperature is kept at 15-18°C, and the ventilation in the night sheds is kept to keep the minimum temperature no lower than 5°C.

The second is the humidity stimulus. Pleurotus ostreatus requires the air relative humidity to be maintained at 85%-95%. For mushroom shed cultivation Pleurotus, it is relatively easy to reach this humidity. Method one: ground irrigation. Method two: Space sprayer humidification.

The third is the ventilation and light stimulation: Pleurotus ostentiferous mushrooms, in the guarantee temperature and humidity requirements of mushrooms, should be as large ventilation, ventilation. And to maintain the diffuse light requirements in the shed (can be used to achieve diffuse light conditions shading nets).

According to the above method of keeping the mushrooms for 15-20 days or the effective accumulated temperature reaching 600°C, it can be seen that both ends of the mushroom bag form a cylindrical Pleurotus eryngii base. At this time, the mushroom phase ends and enters the mushrooming management stage.

Point five: mushrooming

Experts suggest that the mushrooming stage is still dominated by the regulation of the environment, but during this period, the required environmental conditions are different from the stages of germination and mushroom growth.

Temperature: The temperature of Bailing Mushrooms should be kept at 8-18°C during the management stage of mushrooming, and the temperature difference between day and night should be kept as low as possible to keep the temperature constant. The temperature is too low for the fruiting body to develop slowly, and the fruit body with too high temperature grows fast, but the thin cap or deformed mushroom increases, and the commodity value is lower. It should be noted that Pleurotus ostreatus is more sensitive to temperature. If the temperature of the bag exceeds 25°C, the primordium may die. It is difficult to re-push the mushroom afterwards.

Wet: The moisture of Pleurotus ostreatus should be maintained at 80%-90%, but do not spray water directly on the mushroom body. At the same time, it is also necessary to prevent the water droplets on the mushroom bag or plastic cloth from dripping on the mushroom body so as to avoid the formation of moisture. Stain, lower commodity value. Note: Air humidity can be reduced before harvesting mushrooms to keep the surface of the mushroom white.

Wind and light: Maintaining good ventilation conditions in the mushroom shed is the key to high quality and high yield. If the ventilation in the greenhouse is poor, the fruit body of Pleurotus ostreatus may grow into a horseshoe-shaped shape with a long shank and a small cap. The price of such a mushroom body is low. Therefore, in the production of Pleurotus ostreatus, good indoor ventilation should be maintained as far as possible under the premise of good coordination of temperature and humidity. As mentioned above, the purpose of ventilation is to reduce the concentration of carbon dioxide inside the mushroom shed and ensure the normal development of the cap. Due to the large proportion of carbon dioxide, often deposited in the lower part of the shed, so the production requirements of the rear wall vent should be as low as possible (30 cm from the ground is appropriate), while the plastic film on both sides of the arch should be lifted about 30 cm, so that Air convection is formed in the shed. In addition, the production of high-quality Bai Ling mushroom also needs enough scattered light to read newspapers in the shed is effortless. However, it is not possible to have direct light shine on the bacterial bag or mushroom body. If the light is too strong, the cap of the mushroom can easily change color and reduce its quality.

Mushroom farmer experience: Mongnon Li Benliang said that, like the thinning of fruits and vegetables on the vegetables, in order to reduce nutrient consumption, improve quality mushrooms, should also take "leisure buds" measures.

The sparse buds, that is, when the primordium of the Pleurotus ostreatus bag grows to the size of the peanuts, more than one mushroom buds are to be sparse, and each of the bacterium bags retains a robust primordium. Because sparse buds require a large amount of labor, it is recommended that peasants should prepare well in advance so as not to miss the best time for budding.

Principle of sparse buds: leave one young mushroom on both sides of the bag; leave large buds to remove small buds; leave healthy buds to remove weak buds; leave large buds of bacteria and remove long stems Buds; leaving the buds of round mushrooms to remove long strips of buds; leaving no spots without scars buds; leaving the buds growing directly on the surface of the material, remove the bacteria formed on the bacteria blocks bud.

Care should be taken when sparsing buds: tools for sparse buds (made by bicycle spokes) Note that after each spawning bud has been shed, it must be sterilized with 75% alcohol to avoid cross-contamination of bacterial diseases; Do not injure the retained mycelium of the young mushroom and mushroom base; the budding work should be carried out in a timely manner, not too early or too late; each bag should be trimmed and the excess plastic of the bag must be cut off and the original bag must be removed. Place it well.

In addition, head oyster mushrooms from the buds to mushrooms for about 10 days, the general oyster mushrooms accounted for 60% of total production. After harvesting the oyster mushroom, the water supply device may be used to replenish the fertilizer bag with water (the nutrient solution generally includes white sugar, urea, potassium dihydrogen phosphate, etc.) to promote the development of the oyster mushroom.

Point six: pest prevention

1. Common deformities in the production of Pleurotus eryngii:

Small cover long handle: Pleurotus stipe slender, too small cap, is due to high temperature inside the mushroom shed, poor ventilation caused by high concentrations of carbon dioxide caused by physiological diseases, it is recommended to improve ventilation conditions inside the shed.

Dead mushroom: The phenomenon of atrophy, yellowing, and death of Pleurotus nebrodensis after bag opening. Before the exposure, the temperature and humidity changes too much, resulting in the mushroom not adapting to this situation, so need to avoid the extreme high temperature and low temperature (shelf temperature 24 °C, 4 °C).

Cracking: can occur in the cap and stipe, affect the yield and appearance of Pleurotus. When the humidity in the mushroom shed is lower than 70%, the temperature difference is too large, and the ventilation is excessive, it is easy to crack. Therefore, to maintain proper humidity and ventilation conditions, minimize the temperature difference between day and night in the mushroom house and avoid this.

2. Pleurotus common pests:

Green mold: Keep the bacteria-producing sites clean, hygienic, and well-ventilated. When smears of green molds occur, the 5% lime solution can be used to inject moldy plaques and surrounding culture materials to inhibit the growth of green molds.

Bacterial rot disease: strictly control the air humidity (not more than 90%), keep proper ventilation, pay attention to water droplets do not directly contact with the mushroom body

Mushroom mosquitoes: Mushroom place ventilation openings at the 60-mesh insect nets to prevent insects fly into mosquitoes, can also be hanging in the yellow shed in the mushroom shed.

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