Where is the king oyster mushroom produced? Introduction to the latest main producing areas
Where is the king oyster mushroom produced? The king oyster mushroom has long been loved by the public for its unique texture. Most people who enjoy eating it may not truly understand it. Do you all know where the king oyster mushroom comes from? Now please follow the editor to learn some information about the producing areas of the king oyster mushroom.
Producing areas of the king oyster mushroom
The king oyster mushroom is naturally distributed in Italy, Spain, France, Germany, Czechoslovakia, Hungary, the southern part of the former Soviet Union, Morocco, India, Pakistan, and the Xinjiang and western Sichuan regions of China, in high mountain, grassland and desert zones.
King oyster mushrooms are produced in many places in China, among which Shijiazhuang in Hebei and Tang County in Baoding have relatively large production scales.
Conditions of the producing areas for king oyster mushrooms
1. Nutrition: The king oyster mushroom is an edible fungus with a relatively strong ability to decompose lignin and cellulose. It needs rather abundant nutrients, especially sufficient nitrogen sources, so that the mycelium grows vigorously and the yield is higher. For artificial cultivation, the main substrate grows very well on materials such as cottonseed hulls, sawdust, sugarcane bagasse and wheat straw. Adding auxiliary materials to substitute-compost cultivation, such as rice bran, wheat bran, cornmeal, cottonseed cake powder, calcium carbonate and sugar, can promote the growth and spread of mycelium and increase the number of mushroom buds.
2. Moisture: The king oyster mushroom is relatively drought-tolerant, but suitable water content is more conducive to growth and development and to increasing yield. During the mycelium growth stage, the suitable water content of the culture material is 60%—65%, but because water should not be sprayed on the fruiting bodies during cultivation, and the water needed by the fruiting bodies mainly comes from the culture material, the water content of the culture material can be appropriately raised to 65%—70% when it is prepared. For relative air humidity, about 60% is sufficient during the mycelium growth stage, while after primordia appear, the fruiting body differentiation stage is best at 90—95%, and during the fruiting body growth stage it can be appropriately lowered to 85—90%.
3. Temperature: Temperature is the key to determining the success or failure of king oyster mushroom cultivation and whether the yield is high or low. The temperature range for mycelium growth is 22—27°C, and the optimum temperature is about 25°C; above 30°C, the mycelium grows poorly. The king oyster mushroom is a constant-temperature consolidating mushroom type; too large a temperature difference is unfavorable for the occurrence of primordia. The temperature range for fruiting is 10—18°C, with the optimum temperature being 12—16°C. Below 8°C, primordia will not appear, and above 20°C, deformed mushrooms easily appear, and diseases may also occur, causing dead mushrooms and rotten mushrooms. The fruiting body growth temperature is 10—21°C, and the optimum temperature is 10—18°C. Temperature control varies with different strains, so when introducing strains, special attention should be paid to understanding the characteristics of the strain.
4. Air: The oxygen demand during the mycelium growth stage is relatively small, and low concentrations of carbon dioxide even stimulate mycelium growth. As the mycelium grows, the CO2 concentration in the bag (bottle) gradually rises from 0.03% in normal air to more than 2%, and the mycelium can still grow very well. During the primordium stage, sufficient oxygen is needed, and the CO2 concentration should drop to about 0.5%. Otherwise, the primordia will not differentiate and will expand into a spherical shape. During the fruiting body growth and development period, fresh air is needed, and the CO2 concentration is best kept below 0.01%.
5. Light: The mycelium growth stage does not need light, and mycelium growth is accelerated in a dark environment. The primordium and fruiting body growth and development stages need a certain amount of scattered light, and the suitable light intensity is 500—1000Lx.
6. pH: The pH range for mycelium growth is 4—8, and the optimum pH is 6.5—7.5. The optimum pH for the fruiting stage is 5.5—6.5.