When to plant oyster mushrooms? A detailed guide to fermented substrate cultivation techniques
The oyster mushroom is a fairly common edible fungus, also known as the side ear, black peony mushroom, oyster cap mushroom, and so on. The oyster mushroom has high edible value, being rich in protein, amino acids and minerals; in addition, it also has certain medicinal value, with effects such as stimulating the circulation of meridians and dispelling cold. There are very many varieties of oyster mushroom, and it is cultivated in many places across our country. Let us take a look below at when oyster mushrooms are generally planted, along with the fermented substrate cultivation techniques.
1. When are oyster mushrooms generally planted?
Oyster mushrooms can be planted all year round; as long as the temperature is well controlled and fruiting is properly managed, planting can generally succeed. However, most mushroom growers choose to plant in summer or early autumn, since temperatures during this period are relatively high, no additional heating equipment is needed, and yields tend to be a little higher.
Common cultivation methods for oyster mushrooms include indoor bed cultivation, intercropping corn or soybeans with oyster mushrooms, and plastic greenhouse cultivation, among others. The specific method chosen needs to be decided according to your local geographical environment, climate type and the variety selected.
2. Fermented substrate cultivation techniques for oyster mushrooms
1. Mixing the substrate
Prepare the main ingredients such as cottonseed hulls and corn cobs and soak them with water. Once the main ingredients have fully absorbed the water, add other raw materials such as wheat bran and gypsum, turn the pile and mix evenly. The water content of the raw materials should be controlled at around 63 percent, and during fermentation you should observe the degree of softening of the culture substrate.
2. Building the pile
The amount for a single fermentation should be at least 1000 jin, otherwise the temperature rises very slowly; especially when temperatures are low in winter, it is relatively difficult to reach the effective fermentation temperature.
3. Turning the pile
When the core temperature of the oyster mushroom culture substrate reaches 60 degrees during fermentation and has stayed at that level for one day, the first turning of the pile should be carried out. If you have time, turn the pile once a day; if you do not have time, turn it every other day. The specific number of turnings should reach five, and completing fermentation takes roughly ten days.
4. Cooling treatment
When a great deal of white actinomycetes visible to the naked eye appears in the culture substrate, this proves that fermentation can be concluded. The well-fermented culture substrate is relatively loose and soft; if you grab a handful, it can be formed into a ball, and if dropped on the ground it will immediately scatter, with a fermented fragrance. After fermentation is finished, spread the culture substrate out flat and then cool it down, waiting for inoculation.
5. Inoculation
When the temperature of the culture substrate drops to 20 degrees Celsius, begin bagging. Generally, if temperatures are low in winter, use large bags; if temperatures are high in summer, choose small bags. For the inoculation method, choose layer spawning: place two layers of spawn in the middle of the bag, and place spawn at both ends of the bag.
6. Cultivation
The environment for cultivating oyster mushrooms must be disinfected in advance, keeping the environment ventilated and dry. In addition, light-blocking treatment must also be done, with the temperature kept at around 15 to 20 degrees; generally, fruiting can occur in about one month.
7. Fruiting
There are many ways to induce fruiting: opening the bag, cutting slits, and using rings are all possible.