Is it good to make shiitake bag apple wood, there are several ways to make shiitake mushroom species

Choose Hefei Lixin Seed Farm, it is a collection of edible fungus seed production, strain testing, technical training, professional manufacturers of first-class products, the existing agricultural technicians, technicians, more than 20 employees, 5 test sites, more than 20 production bases. The field has a complete strain culture room, classrooms, dormitories, canteens, hotels, conference rooms, multi-functional halls and other supporting facilities, is currently the country's largest edible fungus professional and technical training base, but also one of the country's complete supply, reliable quality manufacturers. There are more than 60 categories of strains and more than 1,000 varieties, which sell well all over the country.

Because it is really taught, let the students operate by themselves, and cooperate with the theory and video teaching, the success rate of the trainees in the training is high. There are more than 60,000 students, all over the world and more than 30 countries in the world

1. The selection of mushroom farms needs to take into account the conditions of resources, water sources, topography, altitude, forest and other conditions. There should be abundant mushroom tree resources around the mushroom farm, which should be combined with cutting and breeding, and the mushroom trees can be used for a long time, and there is enough space to pile up after cutting. Mushroom farms should have sufficient water sources.

There is enough shade to reach three points of shade and seven points of shade, therefore, it is necessary to make proper arrangements. The site is ideal for a gentle slope with a lot of sand and gravel on the ground, which is easy to drain and prevent stains. Mushroom farms are located on the north-south or south-east slopes of low mountains at an altitude of 400 800 meters.

After the site is determined, it is necessary to start cleaning up, removing grass and trees in the site, leveling the ground, opening roads, and building drainage and irrigation ditches. Finally, sprinkle lime on the site to remove insects and ants, and inhibit miscellaneous bacteria.

2. Selection of mushroom trees: The nutrients and textures of various types of trees are different. Our province mostly uses trees of the family Shellaceae, Birch family, and witch hazel family.

Mushroom trees also require a moderate thickness of bark that is not easy to fall off. The wood is solid, with more sapwood and less heartwood. When the tree species is determined, the age and diameter of the tree should be considered.

The age of the tree is 10 to 25 years, and the diameter of the tree is 12 20 cm. Trees can be cut down after 30% of the leaves turn yellow, until the trees are cut down before budding. Our province is mostly in late autumn to winter.

Cutting down trees should leave some branches and leaves, which can accelerate water evaporation and facilitate drying. Inoculation is advisable when the tree is dry to 40-50% moisture content. The water content of the tree can be estimated empirically, and there are several short and thin cracks in the core of the tree, that is, the drying is suitable, and the water content is about 40 to 50%.

If there are no cracks in the core of the tree or the cracks extend into the bark, it is not suitable for either too much moisture or too dryness. After proper drying, it is advisable to cut off the twigs of the trees and cut them into meter-long segments. After cutting, all cuts are brushed with 5% lime water to prevent contamination by miscellaneous bacteria.

Compared with traditional sawdust strains, the branch strains have the advantages of simple production technology, low cost, low infection rate, good development of fungus sticks, and aging resistance. The technology of branch strains can also be widely used in the production of mushroom strains such as oyster mushroom and white spirit mushroom, and the effect is as good. The production procedures and methods of branch lentinus mushrooms are introduced as follows

Material selection and material preparation. The branches that can be used to make the strain include purple locust sticks, wattle sticks, bamboo sticks and oak branches, but the purple spike locust is the best. Taking the purple locust as an example, the branches should be cut in autumn and winter, when the branches and leaves are exhausted, and the nutrient content is relatively high, which is convenient for soaking and rehydration in the future. The branches with slender and uniform branches and a diameter of about centimeters should be selected, and the branches should be cut into lengths with a strip cutting machine after removing the miscellaneous branches and residual leaves.

Small segments of centimeters, the shoots should not be perpendicular to the knife, so that the incision is obliquely elongated, so that it is easy to insert the mushroom stick for inoculation. The cut branches are dried in a woven bag, and stored in a ventilated and dry place for seed production. It should be checked frequently for mildew, and if mildew occurs, it should be opened and dried in time.

Production of twig cultures.

1. Soak the branches.

Pour the dry branches into the pool, the amount of dry branches accounts for about 2 3 of the volume of the pool, and then cover the branches with wooden boards, compact them with heavy objects, and add water until the pool is full. Soak for about 36 hours and check whether the shoots are soaked thoroughly. Use a hammer to smash the soaked branches to see if there is dry ballast in their hearts, if there is any should continue to soak, if there is no indication that it has been soaked thoroughly.

After removing the mulch, add a little quicklime and stir well to adjust the pH, then use a bamboo basket to remove the branches, drain and put them in bags.

2. Bag sterilization.

15 cm 35 cm special polypropylene seed bags can be used, and each bag contains 90 100 shoots. In order to prevent infection, add another layer of bacteria bag to the fungus bag. After filling, fold the mouth of the bag longitudinally and then bend it, and tie it with a rubber band or plastic rope, taking care not to tie it too hard, so as not to expand the air in the bag during high temperature sterilization and cause the bag to be burst.

Put the strain bag in a pressure cooker and keep it at high temperature for 2 hours at high pressure, and then cool it out of the pot to room temperature and wait for inoculation.

Inoculation and culture.

Before vaccination, clean the inoculation box and sterilize it with aerosol for 30 minutes before starting inoculation. When inoculating, the original sawdust seeds should be picked into blocks the size of corn kernels, but not too broken, which will make it easier for the species to germinate. After the inoculation is completed, the strain bag is moved into the empty shelf of the strain and arranged neatly.

Spring-planted fungi are produced in winter, and autumn-planted fungi are produced in midsummer. The indoor temperature should be kept at 24 27, to avoid cold and heat, the temperature difference will affect the normal growth of mycelium, resulting in slow germination. When the bacteria bag is 1 3 bags, it is necessary to comprehensively check whether there are any miscellaneous bacteria, and if there are any, they should be sorted out and disposed of in time.

After about 45 days of germination, the mycelium can fill the whole bag.

Hello, I want to grow a kind of mushroom in our local area, I don't know how to make the mushroom, is there a special research and development unit?

Relatively speaking, basswood shiitake mushrooms are better. But the difference is not much.

1. Basswood shiitake mushrooms, including flower mushrooms and thick mushrooms, have the characteristics of large mushrooms, thick meat, inner roll patterns and short stipes, rich fragrance, and individual weight.

2. The bag material shiitake mushroom has a thin cap, a long stipe, and a light single weight. The fragrance is not as strong as that of basswood. You can tell according to this.

The taste of basswood shiitake mushrooms is relatively thicker than that of the bag material, and the same size and thickness of the same shiitake mushroom basswood is much heavier than the bag material, the most important thing is that the green basswood is pollution-free and tastes good, so the basswood is generally more expensive.

Hello, there are still a lot of basswood shiitake mushrooms here in my house, you can enter my space to see, there is a difference in it. Get close to the space, and then enter my ** store, you can see it.

1 Cultivation methods and techniques.

Shiitake mushroom has three basic ways of wood cultivation, artificial mushroom wood cultivation and ground cultivation, with the continuous improvement of substitute cultivation technology and the enhancement of people's awareness of forest protection, in recent years, the section of wood cultivation has been very little, China's mushroom mainly comes from substitute cultivation, its basic process is the ingredients of a bag of sterilization, inoculation of a fungus and a mushroom.

2 Cultivation Committee.

There are mainly two seasons of spring planting and autumn planting, there are early spring sowing in late spring and summer out, spring sowing in summer, spring sowing in autumn and winter, autumn sowing and winter and spring such major production and operation methods.

3 Breed types.

There are many varieties of shiitake mushrooms, which can be divided into varieties according to needs, such as cultivation substrate, morning and evening mushrooms, sales types, sizes, and mushroom temperatures.

Divided by cultivation method. Shiitake mushrooms can be cultivated in sections, and can be cultivated with substitute materials, which are divided into several types, such as sawdust, bagasse, corn cob, straw, etc. Therefore, it can be divided into five types: segment wood species, sawdust species (substitute species), forage species, Juncao species, and segmented wood substitute dual-purpose species.

It is divided according to the morning and evening of mushrooms. According to this division, it can be divided into early species (mushroom emergence 70-80 days after inoculation) and late species (mushroom emergence more than 120 days after inoculation). According to the appropriate product type.

This is mainly divided into dry and fresh varieties, dry varieties are relatively close to mushroom quality, low water content, high drying rate, suitable for drying; Fresh varieties have looser mushroom quality and higher water content.

By size. It can be divided into three categories: large-leaved species, medium-large-leaved species, and small-leaved species. The former is mostly 5-15 cm and the latter is 4-6 cm, and the middle of the two sizes is medium and large-leaved species.

Divided by the temperature of mushrooms. It can be divided into four categories: low temperature species, medium temperature species, high temperature species, and wide temperature species.

Low temperature species: The core temperature of the mushroom is roughly 5-15.

Medium-temperature species: The core temperature of the mushroom is roughly 10-20

High-temperature species: The core temperature of the mushroom is roughly 15-25.

Wide-temperature species: The temperature range of mushrooms is wide, 5-28, but 10-20 mushrooms are the highest and the best quality. Growers should choose the appropriate varieties according to their actual needs.