How to grow white beech mushrooms? Latest cultivation technique tutorial

White beech mushroom (Hypsizygus marmoreus) is a rare edible fungus, a member of the genus Hypsizygus in the family Tricholomataceae. It is pure white throughout, crystal clear and translucent, offering a completely fresh visual effect, and it performs even better in taste, being crisp, tender, fresh and smooth, delicately sweet and pleasant, and rich in nutrients. It has edible benefits such as relieving cough and reducing phlegm, promoting bowel movements and detoxifying, and anti-cancer and cancer-preventing effects, so its cultivation value is very high. Now let us take a look at the white beech mushroom cultivation technique!

White Beech Mushroom Mixing Formula

1. Raw material formulas: ① Sawdust 58%, cottonseed hull 20%, wheat bran 15%, cornmeal 5%, gypsum 1%, lime 1%. ② Sawdust 73%, wheat bran 20%, cornmeal 5%, lime 1%, gypsum 1%.

2. Mixing standard: Pour the raw materials into the mixer and dry-mix for 3-5 minutes, then add water. For every 100 jin, add about 110-120 jin. The poultry water amount is 65%. Carry out the second and third rounds of mixing to ensure the water content is not lower than 65%.

White Beech Mushroom Filling Standard

1. Bottle filling standard: Standard bottles are filled to a material height of 13.5 cm, with a dry material weight of about 280 grams. When filling, the material surface should be compacted and level.

2. Bag filling standard: Gusseted bags are filled to a material height of 13 cm, with a dry material weight of 300-500 grams. When filling, the material surface should be compacted and level.

White Beech Mushroom Sterilization and Inoculation

1. Sterilization operation: After introducing steam, open the exhaust valve and keep the exhaust valve half-open. When the temperature rises to 103-105 °C, close the exhaust valve and open the drain valve at the bottom of the sterilization cabinet, keeping the drain valve slightly open. When the pressure gauge of the sterilization cabinet rises to 0.11 megapascals and the temperature rises to 121 °C, start timing and maintain for 90 minutes. When sterilization ends, stop the steam supply. Allow the sterilization frame to cool. When the pressure drops to 0.05 megapascals, slightly open the exhaust valve so the steam in the cabinet is fully discharged. When the pressure gauge reads “0”, open the cabinet door again, and take the items out when the temperature drops to 80 °C.

2. Inoculation method: After the purified inoculation room has been run with air purification and ultraviolet sterilization simultaneously for 40 minutes, inoculation personnel may enter the work area to inoculate. Upon entering the inoculation room, operate according to the purified room operating procedures. During inoculation, keep the floor moist to avoid dust particles floating in the air, which increases the contamination rate. Every 15 days, use a petri dish to conduct a sterility test on the inoculation purification room. Manual inoculation: 800 bottles (bags) per hour, with an inoculation amount of 20-25 milliliters per bottle (bag). Automatic inoculation machine: 2,000 bottles (bags) per hour, with an inoculation amount of 20-25 milliliters per bottle (bag).

White Beech Mushroom Cultivation Management

1. Mycelium incubation management: White beech mushroom mycelium grows vigorously and colonizes relatively quickly, and it has high environmental requirements. During the strain establishment period, control the temperature at 22-24 °C. During the mycelial growth period, control the temperature at 20-22 °C, with an air relative humidity of 60%. There should be no garbage or dead corners in the room, contaminating fungi should be cleaned up promptly, and disinfection should be carried out once a week with Lysol.

2. Mycelial post-ripening: The length of post-ripening time for white beech mushroom mycelium depends on the indoor temperature, ventilation and light. To accelerate the post-ripening process and produce mushrooms as early as possible, control the temperature in the post-ripening room at 25-28 °C, provide scattered light every day, and ventilate the room to exchange air. When the mycelium changes from pure white to gray or earthy yellow, post-ripening is complete.

3. Scratching standard: After the white beech mushroom mycelium has completed post-ripening, scratch the fungus promptly, scraping off the surface mycelium and striving for a level surface. For bag cultivation, roll the bag opening downward from top to bottom, with the material surface 3 cm in height from the bag opening. The scratched-off mycelial residue should be poured out promptly, and the bag opening should be round and neat. Use a spray bottle to lightly spray clean water on the material surface to retain moisture, then send it into the fruiting room.

4. Fruiting management: Control the temperature of the white beech mushroom fruiting room at 12-16 °C, with an air humidity of 90-95%, and provide 6 hours of light per day. After 10-15 days of primordium induction, densely packed white primordia the size of millet grains differentiate on the material surface and gradually become needle-shaped. When the needle-shaped mushroom buds differentiate into dark brown spherical small caps, they enter the mushroom growing stage.

5. Timely harvesting: Control the temperature of the white beech mushroom growing room at 14-15 °C, with an air humidity of 85-90%. Excessive moisture easily produces yellow markings. Provide 10-12 hours of light per day. A stipe length of 4 cm and a cap diameter of 1.5-2.5 cm is grade one quality. A stipe length of 6-8 cm and a cap diameter of 2.6-4 cm is grade two quality.