Detailed Explanation of High-Yield Cultivation and Planting Techniques for Bailing Mushroom

AbstractFirst, make the spawn, mix ingredients, fill jars, sterilize, and maintain aseptic procedures throughout the entire process. Then begin making the mushroom bags; cottonseed hulls, wheat bran, cornmeal, lime, and gypsum are mixed in a certain proportion, and then fermentation can begin. After fermentation is complete, it must be thoroughly sterilized. Next is inoculation, which must be done quickly: open quickly and seal quickly. About 18-20 days after inoculation, move the mushroom bags to a low-temperature place, increase ventilation, and combine this with spraying water to stimulate them and promote the formation of mushroom buds.

In our daily lives, common mushrooms include shiitake, white button mushrooms, enoki mushrooms, king oyster mushrooms, and so on, but many people are relatively unfamiliar with the Bailing mushroom. In fact, the Bailing mushroom is one of today's best natural green health foods. It can enhance the human body's immunity and is a rare edible mushroom with high edible and medicinal value, deeply loved by consumers. Below, the editor will introduce some of its cultivation techniques.

High-Yield Cultivation Techniques for Bailing Mushroom

Most growers now use liquid spawn to produce Bailing mushrooms, which can save production costs to a greater extent and shorten the spawn-running time. Because liquid spawn contains many mycelial fragments, many germination points, and a high degree of dispersion, it can greatly increase the yield of the first flush of mushrooms, thereby generating more economic benefits for growers.

Bailing Mushroom Planting Techniques

I. Preparation of Liquid Spawn in a Fermentation Tank

1. Boiling the juice: First wash 200 grams of potatoes clean, peel them first, then remove the sprouts and slice them. Then take an appropriate amount of Bailing mushroom stipe bases and, together with about 50 grams of wheat bran, put them all into a stainless steel pot. Bring to a boil over high heat, then turn to low heat and simmer until cooked. Remove the potato slices and strain to obtain the juice.

2. Mixing ingredients: After the boiled juice has been strained, dissolve about 20 grams of glucose, 3 grams of potassium dihydrogen phosphate, 1.5 grams of magnesium sulfate, and 1 mg of vitamin B1 into the boiled juice to make the culture medium, stirring slightly to ensure it is fully mixed.

3. Filling the tank: After mixing the culture medium evenly, scoop or pour it into the fermentation tank. The tank must be properly filled and the top cover put on. Seal the tank body and heat for 40 minutes, maintaining the temperature at 121°C the whole time, to sterilize the culture medium. During sterilization, the pipelines and valves should be opened so that all parts of the culture medium that gas and liquid pass through can be completely sterilized, in order to prevent contamination by unwanted microorganisms in the later stage of spawn production.

4. Inoculation and culturing: After sterilization is complete, let it cool naturally or cool it with cold water to culturing temperature, then follow aseptic procedures and use flame sterilization for inoculation. After inoculation is complete, strictly control culturing at 26-28°C. After 48-72 hours, when the color of the culture liquid changes from dark to light and the mycelial pellets in the spawn liquid merge with the liquid as one, it can be used for inoculation.

II. Production and Culturing of Mushroom Bags

1. Preparation of cultivation material: 100 kg cottonseed hulls, 5 kg wheat bran, 5 kg cornmeal, 3 kg lime, 2 kg gypsum.

2. Pile fermentation: Prepare about 300 kg of material for pile fermentation, and build a pile about 1.3 m high and about 1.5 m wide. Do not make the pile too large or too small. If the pile is too small, it is not easy to raise the temperature, which will lead to incomplete fermentation; if the pile is too large, it will cause oxygen deficiency in the middle and make turning the pile inconvenient. Mix the fermentation material with water to a moisture content of about 60%, and add 2% lime to make the pH 8-8.5. After building the pile, holes must be made for ventilation, with a hole spacing of 30 cm: make 1 row on top of the pile and 2-3 rows on the sides. When the pile temperature reaches about 55°C, maintain it at constant temperature for 48 hours, then carry out the first turning of the pile. When the pile temperature reaches 60-70°C, turn the pile once every other day and fully change positions. After about one week, when the material has become uniformly brown, with an even texture, rich elasticity, a pure material smell, and more actinomycetes on the surface, it proves that the material has fermented successfully and can be spread out to cool.

3. Bagging and sterilization: The fermented material can be bagged only when testing shows the pH reaches 7.5-8.5 and the water content reaches 60%. The filled bags must also be thoroughly sterilized, either under high pressure for 2-3 hours or under normal pressure for 14-16 hours.

4. Inoculation and culturing: When the sterilized mushroom bags have cooled to about 30°C, they can be moved into the inoculation room for inoculation. Inoculation must be carried out under aseptic conditions, with an inoculation amount of 40 ml per bag, enough to cover the surface of the bag. Liquid spawn inoculation is fast; it is recommended to arrange 4 people to work together for inoculation, so that the openings can be opened quickly, inoculation done quickly, and openings sealed quickly.

5. After inoculation, first control the ambient temperature at 26-28°C, ventilate little or not at all, and try not to move the mushroom bags. After 1 week, turn over the stacks to check for contamination by unwanted microorganisms. If contamination is found, remove the contaminated bags. After about 18-20 days, the mycelium will generally have filled the bags, which can shorten the time by 8-10 days compared with solid spawn. After the mycelium has fully grown, move the mushroom bags to a low-temperature place, or carry out the reverse operation on the fruiting shed of covering with straw curtains during the day and uncovering them at night, and increase ventilation. Low temperature combined with spraying water is used to stimulate them and promote the formation of mushroom buds.

How to Prevent Pests in Bailing Mushroom

1. It is recommended to improve the ventilation conditions in the shed.

2. Avoid extreme high and low temperatures; the temperature in the shed is best maintained at 24°C-4°C.

3. Maintain appropriate humidity and ventilation conditions in the mushroom shed, minimize the day-night temperature difference in the mushroom house as much as possible, and try not to let humidity fall below 70%.

4. The spawn-running area must be kept clean and sanitary, and good ventilation must also be maintained. When green mold appears in spots or patches on the mushroom bags, inject a 5% concentration lime clear liquid into the mold spots and the surrounding culture material to inhibit the growth of green mold.

5. Air humidity must be strictly controlled; humidity should preferably not exceed 90%, and care should be taken that water droplets do not directly contact the mushroom bodies. Appropriate ventilation should also be maintained.

6. Hang insect-proof nets at the ventilation openings to prevent adult mushroom mosquitoes from flying in, or hang yellow sticky boards to trap and kill mushroom mosquitoes.

The Bailing mushroom can be eaten and also has medicinal value. Its flesh is tender and its nutritional value is extremely rich. It can help regulate the body's physiological balance. It is currently a rare edible mushroom with development potential, and its development prospects are very broad. I believe everyone has now learned some techniques for planting Bailing mushrooms from the above. I hope this article can provide some help to growers.