A Detailed Guide to Wine Cap Mushroom Spawn Formulas and Production Timelines

AbstractMaltose yeast agar medium: soy peptone 1 g, yeast 2 g, maltose and agar 20 g, add water to 1,000 ml. Potato dextrose yeast agar medium: potato 300 g, yeast 2 g, soy peptone 1 g, glucose 10 g, agar 20 g, add water to 1,000 ml. Oat flour maltose yeast agar medium: oat flour 80 g, maltose 10 g, yeast 2 g, agar 20 g, add water to 1,000 ml.

The wine cap mushroom has a vivid color and is rich in high protein. It is a rising star among edible fungi and a delicious food that combines the virtues of the straw mushroom, the button mushroom and the shiitake. What is more, the wine cap mushroom also helps with digestion, helps prevent coronary heart disease and helps relieve mental fatigue. Friends may eat it often, but I believe everyone still does not understand the spawn formulas and production timeline for the wine cap mushroom, so next the editor will introduce them to you.

Wine Cap Mushroom Spawn Formulas

The wine cap mushroom is tender in texture and low in production cost, and can be cultivated artificially.

Pure spawn can be obtained for spawn production by the tissue isolation method and the spore isolation method, which is basically the same as the spawn production methods for the button mushroom and the straw mushroom, while new areas mainly rely on introducing mother spawn or stock spawn. The media suitable for wine cap mushroom mother spawn production are as follows:

I. Mother spawn media

1. Maltose yeast agar medium (MYA): soy peptone (soy peptone) 1 g, yeast 2 g, maltose 20 g, agar 20 g, add water to 1,000 ml.

2. Potato dextrose yeast agar medium (PDYA): potato 300 g (add 1,500 ml water, boil for 20 minutes, use the filtered liquid), yeast 2 g, soy peptone 1 g, glucose 10 g, agar 20 g, add water to 1,000 ml.

3. Oat flour maltose yeast agar medium (DMYA): oat flour 80 g, maltose 10 g, yeast 2 g, agar 20 g, add water to 1,000 ml.

If agar is omitted from the above 3 formulas, they can be used as liquid media. The above media need to be prepared, dispensed, sterilized, inoculated and cultured according to routine practice.

II. Stock spawn and cultivation spawn media

1. Wheat straw or rye straw, chopped (2—3 cm long), soaked wet, put into bottles, and set aside after high-pressure sterilization.

2. Grains such as wheat, rye, sorghum, corn and millet are soaked, boiled through until there is no white core but the outer skin is not broken, 2% calcium carbonate is added, put into bottles, and set aside after high-pressure sterilization.

3. Sawdust and small wood chips 40% each, bran 20%, to make cultivation spawn medium.

You can also use the waste material from oyster mushroom or enoki mushroom cultivation as medium, sterilized again and set aside.

III. Inoculation

Liquid spawn cultured for 3—4 days can be used for inoculation. If solid spawn is used, the inoculation amount must be increased (spawn/culture material), with an inoculation amount of at least 10%, and preferably 15%—20%.

IV. Culturing

After inoculation, place the spawn bottles or bags in a culturing room at 20—28℃. After the wine cap mushroom mycelium has grown for a few days, the mycelial growth rate will gradually slow down; the way to accelerate mycelial growth is stirring. For sterile wheat grain medium inoculated with liquid spawn, shake the bottle once every 3—7 days to break up the mycelium, which can stimulate mycelial regeneration and ensure vigorous mycelial growth.

How Long Is the Wine Cap Mushroom Spawn Production Cycle

1. Land preparation and bed making: first open drainage ditches around the cultivation site, mainly to prevent water accumulation after rain.

2. Site disinfection: disinfection of the site should be carried out after land preparation and bed making are completed but before the pile is built.

3. Material processing: the culture material is sourced locally according to different regions, and must be fresh, dry and not moldy. The following formulas can be used: ① dry pure rice straw 100%. ② dry pure wheat straw 100%, ③ soybean straw 50%, corn straw 50%, ④ dry rice straw 80%, dry sawdust 20%, ⑤ dry rice straw 40%, rice husk 40%, miscellaneous wood sawdust 20%.

4. Straw soaking and pre-piling: before building the pile, the rice straw must first absorb enough water, and pre-fermentation is needed.

5. Building the mushroom bed: the most important thing in building the mushroom bed is to press the straw flat and firm, and to increase the number of sowing holes, which can make the mycelium grow faster.

6. Adding a cover: after the pile is built and sowing is completed, add a cover on the surface of the straw pile. The cover can be old burlap sacks, non-woven fabric, straw curtains, old newspapers, etc.

What Are the Market Prospects for the Wine Cap Mushroom

The wine cap mushroom has very broad development prospects. In nature it is distributed in Europe, North America, Asia and other places. It is also cultivated and planted in many places in our country.

The wine cap mushroom has abundant sources of cultivation raw materials, is simple to cultivate, has strong stress resistance, adapts to a wide temperature range, and is easy to succeed with. The waste material after cultivation can be returned directly to the field, improving the soil and increasing fertility. Moreover, because the suitable planting season is long, it is helpful for adjusting to go on the market during the off-season for other mushrooms or vegetables. In addition, the wine cap mushroom has high yield, low production cost, and is rich in nutrition, so it is very easy for consumers to accept.

However, the editor also wants to remind the many mushroom growers: do not blindly introduce unsuitable inferior spawn, and do not deceive the many growers for personal gain by promoting to them spawn that is not suitable for cultivation in that region.

Through the above, everyone has gained some understanding of wine cap mushroom spawn formulas and production. Whether stir-fried over high heat, pan-fried or deep-fried, or used in soup or hot pot, the wine cap mushroom is very popular. It is also much sought after abroad, and growing wine cap mushrooms is still very profitable.