Corn cob cultivation technique of oyster mushroom!

Update:04-01-2020
Summary:

Corn cob flour: Corn cob cultivation technique of Pleur […]

Corn cob flour: Corn cob cultivation technique of Pleurotus ostreatus. In recent years, with the rise of cotton hull prices, more and more mushroom farmers use corn cob to grow Pleurotus ostreatus. Because corn cob is rich in protein and polysaccharides. A variety of trace elements and cellulose are good raw materials for oyster mushroom cultivation. It can take materials locally, has low cost, and turns waste into treasure.
I. Formula
1. Corn cob (new corn shaft is crushed into soybeans) 88%, plant ash 1%, gypsum powder 1%, lime powder 1%, new wheat bran 8%, phosphate fertilizer 1%.
2. Corncob 97%, gypsum powder 2%, phosphate fertilizer 1%.
3. 87% corn cob, 10% broadleaf sawdust, 1% gypsum powder, 1% lime powder, and 1% phosphate fertilizer.
Second, the timing of cultivation
The general low-temperature type 2028,2027 and other Pleurotus ostreatus strains were produced in July. The original seed is produced in August. September to October system cultivar. Large-scale production of fungus sticks from November to December will be listed around the Spring Festival.
Three,Building a pile of fermented corn cob
The corn cob and other raw materials are mixed according to the ratio to make the water content reach 60%, the pH value is 5.5 to 6.5, and the pile is generally 1.5 to 1.8 meters wide and 1 to 1.5 meters high. The pile length depends on the terrain. Sacks or straw curtains. After the pile is built, 2 meters long and 5 cm diameter smooth wooden sticks are used for oxygenation. The depth of the holes is 1 to 1.5 meters and the distance between the holes is 30 to 40 cm. The materials are covered with wet linen or straw curtains. The temperature of the material was raised to 60 ° C and maintained for 18 hours, and the fermented material was poured into the middle and the outside was poured inside, and the management was continued according to the first fermentation method. Fermented qualified materials, non-sticky, dark brown, sweet and fragrant.
Four, bagging and inoculation
Pleurotus ostreatus cultivated in the greenhouse should choose low-temperature varieties. The strain should be densely hyphae, white and stout, no plaque, and no antagonistic line. It has the odor of Pleurotus ostreatus before opening the bag, and no primordium of Pleurotus ostreatus.
The fungus age is not more than 60 days. The cultivation bag should choose low pressure polyene plastic tube with high strength and good flexibility at low temperature. The length is 20 ~ 45 cm and the width is 22 cm. Tie one end with a nylon rope.
Spread a layer of sterilized Pleurotus ostreatus on one end of the bag. Fill the Pleurotus ostreatus with 1/3 of corncob fermentation material below 20 ° C, and then fill the Pleurotus ostreatus with a little pressure. Actually, pack it to 8-10 cm away from the mouth of the bag, and spread the mushroom pieces. The standard: about 1 kg of dry material in the bag, the amount of bacteria used is about 15%, three layers, four layers of bacteria, and the bag is moderately tight.
Using a straight straight stick with a diameter of 0.8 cm and a length of 80 cm, it can penetrate the cultivation bag through the inoculation area. (www.nczfj.com) is beneficial to aeration, and in turn bagging. If the bag is found to be broken, it should be sealed with adhesive tape in time to prevent the invasion of airborne bacteria and cause stick pollution.
V. Management of Mycelium Growth Stages
Cultivation rods are placed in the greenhouse in advance to be sterilized and disinfected with edible fungus special medicines that meet national standards. And spread a small amount of white and gray stacks of bacteria on the ground, placed in two rows, row and row 50 cm sidewalk, the stack height is not more than 10 layers. Generally how much palletizing depends on the temperature. The purpose is to rely on the temperature of the culture material in the bag to promote the growth of mycelium in the material. Shed temperature should be controlled at 18 ~ 20 ℃.
The concrete temperature does not exceed 22 ℃, and the relative humidity of the space is 55% ~ 60%. When the mycelium grows 3 to 4 cm, it should be inverted in time. When the stacking temperature is 26 ℃, the bacterial sticks should be evacuated, and the stacking is in the shape of a well, so as to ventilate and cool down and prevent high-temperature burning bacteria. Temperature rise and fall measures: Cover the straw curtains and ventilate the air to control the temperature, and the humidity should not exceed 60%, otherwise prone to germ contamination.
In the germination stage, the stacking temperature should be strictly prevented from 36 ~ 45 ℃. When the temperature is low, the management is unreasonable and the high temperature germs are burned. The air in the germicidal room should be kept fresh and ventilated in a timely manner. Generally, it should be ventilated once a day for 30-40 minutes. When the temperature is high, cold wind will be opened sooner or later to increase the shade. When the temperature is low, the wind blows at noon.
The light in the cultivation room should not be weak. Mycelia can grow in both low light and dark conditions. Strong light is not conducive to mycelium growth. The light in the shed maintains 50 ~ 100 lux scattered light. In short, it is necessary to check the stack carefully.Generally, it is stacked once every 5 ~ 7 days.If the material temperature is higher than 24 ℃, it can be stacked at any time. Ventilate in low temperature and dark light to grow bacteria.
Six,Mushroom Management
After the mycelium is full of sticky culture material, reduce the temperature in the mushroom shed in time so that the temperature in the mushroom shed is about 10 ° C. Increase the temperature difference between day and night so that the temperature difference reaches about 10 ° C. Increasing scattered light, after 3 to 5 days of mushrooming, fruit bag primordia (white hyphae clusters) were formed on both ends of the fungus bag, the bag opening was unraveled and straightened or the bag opening was lifted to promote primordium differentiation.
At this time, the temperature is increased to 18-20 ° C, and the relative humidity of the space is controlled at 85% to 90%. Water is sprayed into the mushroom shed space 2 to 3 times a day to keep the ground moist. Water can be sprayed directly on the fruiting body, and the amount of water spraying increases as the entity grows.
Do not spray water on the primordia or buds of the fruit body, otherwise, the primordia or buds of the fruit body will shrink and die. Proper ventilation should be performed during the growth of fruiting bodies, ventilation 1-2 times a day. About 30 minutes a day. If the temperature is high or the cultivation volume of Pleurotus ostreatus in the shed is large, the ventilation volume should be increased.
The light in the shed is the same as that of the bacteria. Under suitable conditions, it takes 5-7 days for the primordia to grow to fruiting bodies. The bacteria cover is fully unfolded, and the color is harvested in time after changing from dark to light, and the old hyphae, dead mushrooms and debris on the material surface must be cleaned in time. According to the above management method, 2 ~ 4 Chao mushrooms can be picked. When San Chao mushrooms find that there are few young mushrooms, thin caps, and slow growth, nutritional solutions must be replenished in time to achieve high yield, high quality, and high efficiency.