Bailing Mushroom Production Assistant

Bailing Mushroom Production Assistant Bailing Mushroom also known as Bai Ling Pleurotus, its fruiting body white, meat and meat hypertrophy, delicate meat, crisp and delicious, has a high nutritional value, medicinal value and economic value, is in recent years in northern China A rare mushroom that develops rapidly. However, many farmers in the cultivation of the material fermentation method, due to lack of cultivation experience, technical mastery of the poor, resulting in bag cultivation Bailing Mushroom production is low, economic efficiency is not high, affecting the enthusiasm of mushroom farmers. Using corn cobs and sawdust as cultivation materials, the specific methods of fermentation are described below:
1, recipes. 1 Corn cob 80%, rice bran 12%, corn flour 4%, gypsum 1%, calcium superphosphate 1%, lime 2%. 2 Corn cob 50%, hardwood sawdust 30%, rice bran 10%, corn flour 6%, gypsum 1%, calcium superphosphate 1%, lime 2%. 3 In the above two formulas, according to the proportion of dry weight of the material to be added to the fermentation auxiliaries of edible fungi cultivation, speed up the fermentation, improve the quality of fermentation, is conducive to the high yield and increase income of Pleurotus.
2, preparation and fermentation processing. Choose the moldless corn cob, crushed into beans size, according to the formula weighed the required raw materials, fully mixed, add water and mix well, the moisture content is 65%, that is, holding the culture material, moderate force when referring to It is advisable to see the water but not dripping. After the materials are fully absorbed, the prepared materials are stacked into a stack of 1 to 1.2 m in height, 1.5 m in width, and an unlimited length. The holes with a diameter of about 5 cm are used to drill the ventholes, with a hole pitch of 40 cm and deep to the bottom of the pile. Then cover the material with cover materials such as plastics and straw curtains. When the core material temperature in the stack reaches 60 to 70°C, turn over. After repeated heaping, the fermentation was continued. When the temperature rose to 60-70°C, the second turning was performed and the total amount was turned 3 to 4 times. When the material is brown, soft and flexible, and has a special fragrance, the material is fully fermented and ready for bagging.

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