What are the key management techniques for oyster mushroom cultivation with fermented substrate?

1. Spawn running management:

Place the inoculated spawn bags in batches flat in the incubation room, generally 3-5 layers high (1-2 layers in summer), with 50-60 cm between rows. Put a thermometer among the stacked bags to monitor temperature. Keep the incubation room dark and ventilate once a day for about 40 minutes. The room temperature should preferably be 15-20°C; if it exceeds 25°C, open the windows immediately to cool it down. After about 7 days of incubation, turn the stacks and swap their positions.

2. Fruiting management:

When the mycelium has fully colonized the bags, touch the bags by hand: if they are firm, solid and springy, and small yellow droplets have gathered on the surface of the bags, this indicates physiological maturity, and they can be moved into the fruiting room to induce fruiting. Stack the bags 4-6 high, untie the bag mouths, and keep row spacing of no less than 60 cm. Spray water into the air 3-4 times a day to maintain 85% humidity, and ventilate for 30-40 minutes with each spraying. The light in the room should not be too dim, to avoid long-stemmed deformed mushrooms. As the mushrooms grow, appropriately increase the amount of water sprayed and the number of ventilation sessions. After harvesting the first flush, remove the leftover mushroom bases at the bag mouths, clean the room, spray lime supernatant, spray 0.5% dichlorvos solution outside the room to kill pests, then follow routine management for 7-10 days to obtain a second flush, and continue this management until fruiting is finished.