First, the cultivation season and variety selection: Based on the actual conditions in rural areas, Pleurotus is typically cultivated from early September to late October, just before or after wheat planting. The selected varieties should be high-temperature tolerant, with concentrated fruiting bodies, a good shape, such as Bai Ling 2 or palm-shaped Bai Ling. Additionally, large-sized, medium-maturing varieties with high yields are preferred for better results.
Second, the material formula: The culture medium consists of 50% to 60% cottonseed hulls, 30% to 40% corn cobs, 10% to 15% peanut shells, and 5% to 10% corn bran. Trace elements are also added, and water is incorporated at 130% to 140% of the dry weight. It's important that the cottonseed hulls and corn cobs are fresh and dry. Some ingredients should be sun-dried before use. Moldy peanut shells must not be used; only fresh, yellow-white peanut pods should be selected. The mixture should not be too fine to maintain proper structure.
Third, seasoning and bagging: (a) Seasoning: First, mix 1,000 kg of the culture material thoroughly. Peanut meal should be placed around the material to prevent water leakage during mixing. Then, add the required chemicals, nutrients, and other additives into the water and mix evenly. A small water pump is used to infuse the mixture into the material. After mixing, the material is transferred into a mixer using a shovel or bucket and immediately stuffed and fermented. Before bagging, the pH should be maintained between 8 and 9. (b) Fermentation: During the early stage of cultivation, due to high temperatures, the culture medium needs to be fermented. In the later stages, it can be directly cultivated without fermentation. Add 0.2% bacteriostatic agent to the culture medium, then pile up the material in 12 holes and let it rest overnight. Allow the material to absorb moisture and drain excess water naturally before proceeding to bagging. (c) Bagging: Use a bagging machine, with a team of 3–4 people. The bags should be tightly packed but not overly compressed. Damaged bags should be taped and monitored for a week. After placing the bags, arrange them in narrow trapezoidal stacks, leaving gaps in the middle to allow steam penetration. Finally, cover the bags with plastic film and press them firmly with bricks.
Fourth, sterilization and inoculation: Sterilization can be done using atmospheric pressure steam boilers. If available, horizontal steam boilers or diesel generators can be used. Once the fire is lit, heat should be applied gradually. When the temperature reaches 90°C within 4 hours, lift the corner of the plastic film and slowly release the steam. Avoid releasing it too quickly. Once the steam covers the drum and the bricks remain in place, start timing. Fermented materials require 12–15 hours of sterilization, while non-fermented materials with bacteriostatic agents need 8–10 hours. Adjust the sterilization time based on the amount of material. During sterilization, monitor the water level gauge and add boiling water from a preheating tank as needed. After sterilization, the bags are left to cool for 12 hours and then moved to a cooling room. In the early stages, an inoculation kit is used. Later, an inoculation room or account can be utilized. Before inoculation, disinfect using an aerosol box and wash with potassium permanganate solution. Disinfectants like Venus or others can also be used. Each bacterial bottle can inoculate 10–15 bags. Inoculation is best done when the temperature is suitable, usually 18–25 days after inoculation. In the later stages, it may take up to 45 days for the bags to be fully colonized.
Fifth, cultivating bacteria and mushrooms: (a) Bacterial cultivation: Maintain a stable temperature during incubation, ideally between 20°C and 25°C. Don’t rely solely on the shed’s temperature—check the temperature inside the bags as well. The environment should be as dry as possible, with humidity below 70%. Cover the bags with a thin layer of plastic to help retain moisture. Workers should place the bags on their feet inside the shed. In the later stages, cover the bags with plastic to increase internal temperature. Avoid turning the bags unless necessary, and maintain regular disinfection. For bacterial prevention, stacking methods should be carefully managed. (b) Fruiting: Before fruiting, return the mushroom bags and remove excess Pleurotus eryngii fruit bodies, leaving only one per head. Allow the fruit body to grow naturally without cutting or pulling the bag mouth. During the fruiting period, keep the environment dry and the temperature low. This helps the Bailing mushrooms grow thick and large.
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