How are enoki mushroom cultures cultivated? A detailed explanation of the cultivation method
How are enoki mushroom cultures cultivated? What should be noted? Experienced netizens are also asked to help explain. Enoki mushrooms are grown in relatively large quantities in China and are also the first choice among everyday edible mushroom species. Zhongdiwang has compiled the cultivation methods for enoki mushroom cultures, listed below for netizens' reference. Selection of enoki mushroom mother cultures: ...
How are enoki mushroom cultures cultivated? What should be noted? Experienced netizens are also asked to help explainEnoki mushrooms are grown in relatively large quantities in China and are also the first choice among everyday edible mushroom species. Zhongdiwang has compiled the cultivation methods for enoki mushroom cultures, listed below for netizens' reference.
Selection of enoki mushroom mother cultures:
The yield of enoki mushrooms is greatly affected by the quality of the introduced mother cultures. The mycelium of a normal mother culture should grow uniformly and appear pale white or fairly dense white; after the mycelium has fully grown, it should appear white, and the mycelium should be relatively fine. When storing mother cultures, they should be placed in the refrigerator when the mycelium is about to fully grow; do not wait until the mother culture mycelium has completely grown before storing it at low temperature.
If you wait until the mother culture mycelium has completely grown before storing it at low temperature, the mother culture is very likely to rapidly form primordia under low-temperature conditions, causing the mother culture to lose its usefulness. When propagating mother cultures, choose mother cultures that have not formed primordia. If the mother culture has formed primordia, choose small mushroom buds whose caps have not opened. Mother cultures whose caps have fully opened should be resolutely discarded and not used, otherwise it may cause a substantial reduction in enoki mushroom yield.
Disinfection and sterilization of enoki mushroom stock cultures:
The production of enoki mushroom stock cultures can use high-pressure sterilization and atmospheric-pressure sterilization. High-pressure sterilization generally uses a pressure cooker. Many mushroom growers have a misunderstanding about high-pressure sterilization, believing that the higher the pressure and the longer the sterilization time, the better. In fact, this is not the case. The key to high-pressure sterilization lies in whether the cold air in the pot has been completely expelled.
The correct method is to open the pressure cooker's vent valve as soon as heating begins. Once the water in the pot boils and a large amount of hot steam is discharged from the vent valve, start timing. Maintain 10-15 minutes for a small pot and 20-30 minutes for a larger pot, then close the vent valve. After the pressure rises to 1.5 pressure units, maintain it for 90 minutes to meet the requirement. Atmospheric-pressure sterilization is currently the method commonly used by mushroom growers. If glass bottles are used to make cultures, the sterilization time can be slightly shorter. If plastic bags are used to make cultures and there is no partition layer in the atmospheric-pressure pot, then the sterilization time should be appropriately extended. The general principle is that the time should be longer rather than shorter.
Identification of enoki mushroom cultures:
Quality of stock cultures The quality of stock cultures is generally judged from the mycelium. High-quality stock cultures have dense white mycelium, obvious aerial mycelium, and a clear mushroom aroma when opened. If there is an off odor after opening, and the mycelium is yellow-white and shrunken, it should be resolutely discarded and not used. In seasons with lower temperatures, some stock cultures may have mushroom buds on the surface. The quality of this type of stock culture is not a problem, and it can continue to be used.
If corn kernels are used as the stock culture, bursting may appear on the top and sides of the stock culture. Experience has shown that this type of stock culture is generally a good stock culture with high and stable yield, and it can be used with confidence.
Grading and selection of enoki mushroom cultures:
The mother culture is the first-level culture. The culture propagated from the mother culture is the second-level stock culture, and the culture propagated from the second-level stock culture is called the third-level production culture. Experience has shown that directly inoculating enoki mushrooms for production with second-level stock cultures propagated from first-level mother cultures results in good mycelial development, a high success rate, a low contamination rate, and noticeably higher yield and noticeably better quality of enoki mushrooms in the later stage. However, when third-level production cultures are used for inoculation to produce enoki mushrooms, their performance in all aspects is noticeably inferior to the former.
The first reason is that first-level mother cultures have a very high degree of purification and a very short culture age, generally growing to maturity in about 10 days, with no hidden contamination and no aging. The second-level stock cultures inoculated with them have a consistent culture age, and when they are then inoculated to produce enoki mushrooms, the effect is naturally very good. The second reason is that when second-level stock cultures are used to inoculate third-level production cultures, if selection is not strict, cultures carrying hidden contamination such as bacteria are very likely to be selected, which may very likely cause bacterial contamination to spread, seriously affecting enoki mushroom yield. Therefore, it is recommended here that mushroom growers adopt the method of inoculating for production with second-level stock cultures.
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