How to grow oyster mushrooms? The latest planting techniques and methods tutorial
Oyster mushrooms are also called petite mushrooms or small oyster mushrooms. As the name suggests, they are small in size with an elegant shape. Their texture is crisp and tender, their taste is fresh and delicious, and their flavor is unique. They are a high-protein, low-fat nutritious food and are also known by the laudatory name "MSG mushroom." Let's take a look below at their cultivation techniques.
1. Preparation of the culture substrate
Oyster mushrooms generally use sawdust, rice straw, cottonseed hulls and other raw materials to make the culture substrate. According to practical production experience, using the shiitake mushroom formula for cultivation can achieve high yields, but the cultivation time is too long and the cultivation cost is relatively high, so using sawdust and rice straw instead can also achieve high yields and shorten some of the cultivation time. Here are one or two common ingredient formulas: (1) sawdust 60%, cottonseed hulls 15%, rice straw 15%, bran 10%; (2) sawdust 30%, cottonseed hulls 30%, rice straw 30%, bran 10%.
2. Bagging and sterilization
After the culture substrate is mixed according to the formula, special edible mushroom cultivation bags can be used for bagging. If dry material is bagged, 250-350 grams per bag; if wet material, 500-600 grams can be bagged. After bagging, seal the bag opening well and prepare to begin high-temperature sterilization. Generally, the steam sterilization method is used, requiring 0.103 MPa and a temperature of 121 degrees, sterilizing under these conditions for 2 hours. If sterilizing under normal pressure, it must be maintained for 12-24 hours. After sterilization, unload the bags to cool and dissipate heat.
3. Inoculation and mycelial growth
After sterilization, inoculation with the mushroom spawn can be carried out. Inoculation must be done in a professional inoculation room, requiring a darker, sterile environment. Personnel entering must undergo disinfection and sterilization treatment to avoid inoculation failure. After inoculation, they can all be transferred to the culture room for mycelial growth cultivation. During the first three days of mycelial growth, the temperature must be kept between 24-26 degrees so that the spawn becomes established in the culture substrate. After the fourth day, the mycelium grows in the bags, and metabolism generates heat, so at this time the temperature of the culture room should be lowered by 2-3 degrees. During the growth and development of the mycelium, no light is needed, so the culture room is kept in a relatively dark environment. Ventilation should be strengthened to increase oxygen, so as to avoid a relatively high carbon dioxide concentration causing oxygen deprivation of the mycelium. Humidity should be kept between 60%-70%. If too high, ventilation should be strengthened to reduce humidity; if too low, humidity can be increased by spraying water mist. Generally, about 25-35 days after inoculation, the mycelium will cover the entire bag, and at this point fruiting management can begin.
4. Fruiting management
After the mycelium has matured, the bags can be moved into the shed for cultivation. When arranging them, place them on shelves in rows or stack them wall-style on the ground, open the bag openings, and let oxygen enter the bags. At the same time, cover with film during the day and uncover it at night. In this way, artificially increase the day-night temperature difference by about 10 degrees to stimulate growth. At this time, bright light is also needed to promote the formation of fruiting bodies. During the fruiting period, the temperature is best controlled between 18-22 degrees. If it is high, find a way to cool it down; if low, find a way to warm it up. At the same time, keep the shed humidity between 85-95%, so that fruiting can proceed safely.
The above are oyster mushroom cultivation techniques. We hope they can help you. If you want to learn more about edible mushroom cultivation knowledge, please follow us.