How to Grow White Lingzhi Mushroom for High Yield? Latest Cultivation Techniques and Methods Tutorial
The white lingzhi mushroom (Pleurotus nebrodensis) is a rare edible fungus with high edible and medicinal value. Its fruiting body is pure white in color, with delicate flesh and a delicious taste. It is rich in protein, fat, crude fiber, and various health-beneficial minerals, especially fungal polysaccharides, which help enhance human immunity and regulate physiological balance. Let us take a look at the high-yield cultivation techniques for white lingzhi mushroom below!
Cultivation Time
The fruiting bodies of white lingzhi mushroom develop well at 8-15°C. Under artificial cultivation conditions, the fruiting bodies can grow at 8-25°C, with faster growth at 15-20°C. The optimal time for bag preparation and inoculation is about 60 days before the local temperature drops to 15-20°C. For winter spawn production, if the temperature of the incubation room is too low, the time should be appropriately advanced. In the same season, temperatures vary across different regions, and in the same region, the climate also differs from year to year, so adjustments should be made according to the time and local conditions. For summer bag preparation and inoculation, the optimal condition is when the daily maximum temperature is stable below 30°C (the optimal temperature for mycelial growth is 24-26°C). Generally, bag preparation and inoculation can begin in late August. Inoculating too early, when the temperature is above 30°C, easily leads to contamination by competing microorganisms. Delaying inoculation beyond the suitable temperature period means that after the arrival of low temperatures, mycelial growth will be adversely affected. Therefore, inoculation should be carried out promptly during the suitable temperature period.
Raw Material Formula
For white lingzhi mushroom cultivation, the substrate must be reasonably formulated to prevent an imbalance in the carbon-to-nitrogen ratio. Based on practical experience, the carbon-to-nitrogen ratio during the incubation period should be 25-40:1, and during the fruiting period, 70-200:1. Too high a nitrogen concentration will inhibit the differentiation of primordia in white lingzhi mushroom. The commonly used formula for white lingzhi mushroom is 87% cottonseed hulls, 8% wheat bran, 2% cornmeal, 1% each of sugar, gypsum, and lime, plus 0.3-0.5% fermentation agent (0.5% in winter, 0.3% in spring, summer, and autumn).
Fermentation and Turning
Dissolve the water-soluble ingredients such as sugar and urea in water, mix the remaining ingredients, add water, and stir repeatedly until evenly combined. Pile into a trapezoidal heap 1-1.5 m wide, 1.2-1.5 m high, with unlimited length. Punch ventilation holes every 30-50 cm on the heap, with a hole diameter of 7-10 cm, and 2 rows of ventilation holes on each side. Cover the top of the heap with plastic film to retain moisture, leaving 30-50 cm at the bottom of the heap uncovered. When the heap temperature rises to 65-70°C, turn the heap. Ferment for 7-10 days, turning the heap 3 times.
Bagging the Raw Materials
White lingzhi mushroom is always cultivated in bags. The cultivation bags are made of high-density polyethylene or polypropylene film with a thickness of 0.04-0.06 cm, a width of 15-17 cm, and a length of 35 cm. Before bagging, adjust the moisture of the fermented substrate so that the moisture content remains at 60% and the pH remains at 7.5-8.5. When bagging, first tie off one end of the bag, then evenly fill the substrate into the bag, with 0.95-1.05 kg of substrate per bag.
Sterilization and Inoculation
The filled bags are sterilized under high pressure for 2-3 hours, or under normal pressure for 10-18 hours. After sterilization, remove the bags and place them in an inoculation room or a clean area to cool down. When the bag temperature drops to 30°C, open the bag mouth in the inoculation room or inoculation box, and under aseptic conditions, inoculate the spawn from both ends or one end, with an inoculation amount of 10% of the substrate.