Edible fungus raw material cultivation medicine, edible fungus base material formula

1. The choice of carbendazim.

At present, most of the carbendazim on the market is wettable powder and suspension. No matter which one is chosen, compound carbendazim cannot be used, because compound carbendazim has an inhibitory effect on the growth of mycelium. Also, pay attention to the expiration date of the product.

It is better to use it within one year of the factory life. If it is more than one year, the dosage should be appropriately increased, and if it is completely invalid, it should be prohibited.

2. The method of carbendazim mixing.

When carbendazim is mixed into the culture material, the medicine can be dissolved in sufficient water first, and then gradually mixed into the material, stirring evenly, so as to avoid spot contamination.

3. Control the dosage of carbendazim.

If you blindly increase the dosage, it will not only increase the cost, but also affect the growth of mycelium, and at the same time, carbendazim accumulates a large amount in the fruiting body, causing food contamination.

4. Carbendazim should be used alternately or mixed with other fungicides.

Long-term use of carbendazim alone can make miscellaneous bacteria resistant, and after a period of use, other fungicides can be used, such as methyl tobuzin, benomyl, stone sulfur mixture, etc. In addition, carbendazim has a poor inhibitory effect on rhizopus and mucorus, and the use of carbendazim plus formaldehyde has a good effect, but the amount of formaldehyde must be strictly controlled, otherwise it will inhibit the growth of mycelium.

5. Some edible mushrooms such as fungus, slippery mushroom, lion's head, etc. are extremely sensitive to carbendazim and should be avoided.

6. In addition, it should be noted that the use of carbendazim must pay attention to controlling the dose to prevent residual overdose. In addition, clomycolin can also be tried.

If it is to prevent miscellaneous bacteria, carbendazim can be added. If it is insecticidal, you can add 500 times of high-efficiency deltamethrin, which is highly efficient and low toxicity.

Carbendazim doesn't work now.

Kemei Ling is now commonly used **inexpensive full-time green plum.

Step preparation: according to the weight of the culture material, that is, one thousandth, such as scrap material reuse, can be added) to prepare the fermentation aid of edible fungus culture material; The main material of crushing or cutting is pre-soaked or rinsed and pre-wetted, and the moisture is adjusted to 60-70%, and the pH value is about 8. The moisture is too low, which is not conducive to the rapid reproduction of functional microorganisms and the slow fermentation rate; If the moisture is too high, not only will the temperature rise slowly, but it may also cause a local anaerobic environment due to poor ventilation"Spoilage bacteria"Breeding produces a foul smell.

The method of judging whether the moisture is suitable or not: grasp a handful of materials with your hands, see the watermark but not drip.

Mixture: Use fresh rice bran (Note:"Rice bran"It's not"Bran"The nutrition and air permeability of rice bran are good, and the nutrition of old rice bran or general bran is poor, which is unfavorable. If there is no rice bran, wheat bran or corn flour can be substituted) to dilute the fermentation aids (add 5 kg of rice bran per 1 kg of Gymboree fermentation aids), and then mix the diluted fermentation aids with other auxiliary materials such as bran, cake fertilizer, manure and other accessories that are pre-moistened in advance, and then evenly mixed into the main material.

Pile making: Stir the raw materials of the culture material evenly, pile them according to the convention, evenly punch and aerate them with a pointed rod with a diameter of about 10 cm in the pile, and cover them with breathable covers such as sacks and straw curtains to keep warm and moisturize.

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Tipping: When the temperature of the material rises to about 65, the first dumping can be carried out, and the overturning interval is slightly longer in 3-4 days.

Temperature control: It is normal for the temperature to rise to more than 70-75 in the early stage of fermentation, but it should be turned over immediately, and the high temperature above 75 cannot be maintained for a long time, otherwise it will cause a large loss of nutrients in the culture material and affect the yield. In the later stage, according to the different requirements of different edible mushroom species for temperature, measures such as removing the covering, increasing the perforation density, replenishing water, reducing the pile height, and overturning were taken to control the temperature within the appropriate range.

Humidification: With the rapid increase in the temperature of the stockpile and the continuous accumulation of heat, the water in the material will evaporate and dissipate a large amount, so at the same time of overturning, it should also be replenished in time according to the specific situation (it is better to replenish lime water), the last replenishment of water and the pile should be completed at the same time, and should be avoided as much as possible when sowing"Raw water"The addition of the strain after sowing is not caused"No food"。

Completion: Mushroom cultures such as oyster mushrooms and straw mushrooms need to be fermented for about 5-6 days; Bisporus mushrooms take about 10-15 days. The fermented and well-rotted culture material, with a moisture content of about 65%, is generally coffee-colored, the surface is covered with white mycelium, no ammonia odor and aromatic smell, non-sticky and elastic, and the straw straw is broken when pulled lightly, indicating that the fermentation is completed.

Edible mushroom cultivation is divided into raw material cultivation, fermentation material cultivation, and clinker cultivation.

1. Raw material cultivation is generally not recommended.

2. There are many applications in fermentation material cultivation, but only a small number of edible mushroom varieties can be produced in this way.

Advantages: simple equipment and facilities can be produced, small investment, time-saving and labor-saving;

Disadvantages: The yield and stamina are not as good as clinker, but slightly lower.

3. Clinker cultivation is widely used, and most edible mushroom varieties can be produced in this way.

Advantages: high yield and good quality of mushrooms.

Disadvantages: It must be equipped with an atmospheric or autoclave, and sterilization and inoculation must be done in strict accordance with the operating procedures, so as to ensure a high survival rate.

Look at the sterilization temperature. Pasteurizer suitable for low temperatures, below 100 degrees Celsius.

Pasteurizer.

Pasteurization line

The pasteurization line adopts pasteurization process, which is suitable for low-temperature sterilization of pickled vegetables, low-temperature meat products, capers, dairy products, jelly and other food and beverages.

Pasteurization process: sterilization - cooling - cleaning - drying, can be equipped with sterilization curve recorder to monitor the production process, to achieve the purpose of automatic, efficient, safe and hygienic production. The conveyor, sterilizer, cooler and air (dryer) dryer run continuously and are automatically controlled.

Production capacity: tons per hour (5-10 minutes according to the sterilization time).

The pasteurizer is suitable for the sterilization of flexible packaging vegetables and pickled vegetables, the secondary sterilization after the packaging of low-temperature meat products, the sterilization of beverages and the blanching of vegetables.

Can pasteurizer:

The can pasteurizer is made of high-quality SUS304 stainless steel, and the sterilization temperature and speed can be set according to the process requirements. The canned pasteurizer runs smoothly, has low noise, high strength of stainless steel mesh belt, small elasticity, is not easy to deform, and is easy to maintain. 

Suitable sterilization type: canned yellow peach sterilizer, canned orange sterilizer, canned pear sterilizer, canned apple sterilizer, low-temperature canned meat sterilizer, canned wild vegetable sterilizer, edible fungus canned sterilizer, canned vegetable sterilizer, canned pickle sterilizer, pickle sterilizer, mustard sterilizer, etc.

50g、100g、100g、250g、500g

The process flow of canned pasteurizer: sterilization - cooling - cleaning - drying, can be equipped with a sterilization curve recorder to monitor the production process, to achieve the purpose of automatic, efficient, safe and hygienic production. The conveyor, sterilizer, cooler and air (dryer) dryer run continuously and are automatically controlled.

Canned pasteurizer has the characteristics of good sterilization effect, low noise, adjustable speed, durable, safe and reliable, automatic temperature control, convenient maintenance, etc., beverage pasteurizer is widely used in continuous disinfection, sterilization and cooling of bottled beverages, fruit and vegetable beverages and other foods packaged in alcohol.

The best way to sterilize edible mushroom cultivation materials should be decided according to the cultivar being cultivated, for example, Bisporus mushroom is suitable for pasteurization. And the last way to do fungus, shiitake mushrooms and the like is autoclave.

Pasteurization is used to completely kill pathogens in liquids such as beer, wine, milk, serum protein, etc., and it is also a milk disinfection method commonly used in the world.

Dry heat sterilization is mainly dry hot air sterilization method: it refers to the method of sterilization with high temperature dry hot air. This method is suitable for the sterilization of high-temperature resistant glass and metal products, as well as greases and fats that do not allow the penetration of moist and hot gases (such as oil-based ointment mechanisms, injection oils, etc.) and high-temperature resistant powder chemicals, and is not suitable for the sterilization of rubber, plastics and most pharmaceutical products.

To sum up, high-pressure steam sterilization is the best sterilization method for edible mushroom cultivation materials, but because of the high autoclave equipment in the sterilization process of real edible mushroom cultivation materials, mushroom farmers generally make their own sterilization equipment, and the sterilization effect is also good.

According to the main nutrients of edible fungi living in the natural environment**, they can be divided into woody fungi, grass fungi, fecal fungi, native fungi, etc., including parasitic fungi and mycorrhizal fungi. According to their main nutrients, they can be classified into wood, forage, manure, soil, agricultural and sideline products, living organisms and other types.

Wood: Wood cellulose, lignin and other components are good nutrients for woody edible fungi. For example, shiitake mushrooms have the strongest affinity with tree species such as Shellaceae and Witch Hazel, and can be cultivated with these tree species to obtain high yields.

For example, ear species such as white fungus and black fungus are suitable for living on tree species such as Euphorbiaceae and lacquer. Poria cocos is most suitable for living in pine trees. Choosing the right tree species to grow a good mushroom, or determining the variety of edible mushroom cultivation according to the local tree species resources, is the key to success.

Forage: Forage contains various nutrients necessary for the life of edible fungi, which is sufficient and is a good substrate for the cultivation of grass-borne edible fungi. Most of them are the stems of grasses, such as straw, wheat stalks, corn stalks, hay, etc. It is suitable for cultivating edible mushrooms such as straw mushrooms, mushrooms, and oyster mushrooms.

Feces: The feces of ruminants are rich in nutrients, and the organic nitrogen content is higher than that of wood and forage after the action of intestinal microorganisms, and the water is sufficient. It is most suitable for mushrooms, straw mushrooms and other edible mushrooms.

The soil is rich in organic matter, and different soil qualities are suitable for different edible fungi to live. For example, sandy and granite soil are suitable for the life of lactated mushrooms and green mushrooms; The calcareous soil is suitable for most species of Lactobacillus clayifolia and Lactobacter spp. The clay is suitable for the life of bitter mushrooms and poisonous powdered mushrooms; Species of morel mushrooms prefer to live on fire-burning soil; Mushroom rings in grasslands and woodlands are formed by the growth and spread of mycelium in the soil. Some of the cultivation materials of special edible mushrooms are not introduced here.

With the deepening of the research on edible fungus cultivation, the full use of natural resources has been expanded, and a large number of by-products of agriculture, forestry and animal husbandry have been widely used in edible fungus cultivation. Wood chips are processed from wood to replace or supplement the use of logs. The nutrients of rice bran, bran, soybean cake and peanut cake are complete, and they are widely used in the auxiliary materials of edible fungus cultivation.

Bagasse and beet residue from the sugar industry, cotton husks, waste cotton, tea residues, false stems and leaves of plantains, vines of leguminous plants, miscanthus bones, elephant grass, etc. can all be used as substrates for edible fungus cultivation.

Production method of first-class culture medium.

The most commonly used PDA is the primary culture medium for edible fungi, also known as the mother seed medium. The recipe is 200 grams of peeled potatoes, 20 grams of glucose, 20 grams of agar, 1000 ml of water, pH natural. The formula of the first-class culture medium is slightly different, but the production process and production method are basically the same.

The method of making potato medium is described as follows:

Wash and peel the potatoes (those that have sprouted should be gouged out of the sprout eyes), weigh 200 grams and cut them into thin slices, put them in an aluminum pot with water and boil for 30 minutes, filter the juice with 4 layers of gauze, and replenish the water to 1000 ml; 20 grams of agar, cut and added to the potato juice, heat over a slight heat, stir from time to time until the agar is all dissolved, then add glucose, cook for a few minutes, and the juice is loaded into the test tube.

Load the tube while it is hot, and the loading amount is 1 4-1 5 of the length of the test tube, and plug the tampon tightly. Care should be taken not to allow the medium to adhere to the mouth of the test tube to avoid bacterial infection.

Autoclave in time, when sterilizing, tie every 10 test tubes into a bundle, wrap one end of the tampon with kraft paper, put it upright in the pressure cooker for steam sterilization, when the pressure reaches megapascals, open the exhaust valve, so that the pressure drops to "0", continue to heat, keep it under the pressure of megapascals for 30-35 minutes, and then open the lid when the pressure gauge automatically drops to "0", take out the test tube and swing the slope while it is hot.

After the test tube is taken out, one end of the test tube mouth is raised while it is hot, and it is leaned on a small wooden stick on the table, so that the length of the culture medium in the tube is 2 3-3 5, and the test tube is covered with a towel, and after cooling, it becomes a solid medium on the slope.

After sterilization, it is placed at room temperature for 48 hours, and no miscellaneous bacteria are found, so it can be inoculated and cultured, and it can be transferred or transferred to the original seed after it is full of hyphae.