Where can I learn reishi mushroom cultivation techniques?
How do you cultivate reishi mushroom? What should be noted when cultivating reishi mushroom? Reishi mushroom, also known as reishi herb, lingzhi fungus, red lingzhi, etc., has effects such as nourishing and strengthening the body, reducing inflammation and removing phlegm, and relieving cough and asthma. Bottle (or bag) cultivation of reishi mushroom is relatively simple and easy to learn. 1. Preparation of nutrients: ① about 75% mixed sawdust, about 25% wheat bran,...
Request: reishi mushroom cultivation techniques reishi mushroom pest and disease control techniques the more detailed the betterReishi mushroom, also known as reishi herb, lingzhi fungus, red lingzhi, etc., has effects such as nourishing and strengthening the body, reducing inflammation and removing phlegm, and relieving cough and asthma. Bottle (or bag) cultivation of reishi mushroom is relatively simple and easy to learn.
1. Preparation of nutrients
① About 75% mixed sawdust, about 25% wheat bran, about 0.2% ammonium sulfate, compost moisture content 70%; ② about 75% mixed sawdust, about 25% wheat bran, compost moisture content 60%; ③ about 50% mixed sawdust, about 50% wheat bran, 0.1% urea, compost moisture content 60%; ④ 79% cottonseed hulls, about 20% wheat bran, 1% sucrose, compost moisture content 60%-65%; ⑤ 50% corn cob residue, about 30% mixed sawdust, about 20% wheat bran, compost moisture content 60%-65%; ⑥ 75% poplar leaves, 25% rice bran (or wheat bran), compost moisture content 60%; ⑦ 45% rice straw powder, about 30% mixed sawdust, about 25% wheat bran (or rice bran), compost moisture content 60%-65%.
2. Filling and sterilization
After the culture medium is mixed, let it sit covered for half an hour, then fill it. A conventional plastic bag can hold 0.25 kg-0.3 kg of dry material. When filling the bag, press it firmly by hand, make the surface of the material level, then use a conical wooden stick to make a ventilation hole with a diameter of 2.5 cm from the center of the material surface, plug the bag opening with a cotton plug, and wrap it with a layer of kraft paper. If using bottles, wide-mouth bottles or mushroom bottles with a volume of 500 ml-1000 ml and a mouth diameter of 3.3 cm-4.6 cm can be used, and the filling method is basically the same as the bag method.
After filling, arrange the material bags (or bottles) in layers in the pot and sterilize for 1 hour-2 hours under a pressure of 1.5 kg per square centimeter, or sterilize at normal pressure for 8 hours-10 hours. It is required to fill on the same day, sterilize on the same day, and inoculate on the same day.
3. Inoculation and cultivation
Inoculation is best carried out in an inoculation box; if there is no inoculation box, it can also be done above the flame of an alcohol lamp or above boiling water steam. The inoculation room and inoculation tools should also be strictly disinfected, staff should wear masks, and wash hands with soap 3 times. Use inoculation tweezers to take out a piece of spawn the size of a jujube from the bottle, quickly put it into the cultivation material bottle (bag), then plug the bottle mouth (or bag mouth) with a cotton plug and wrap it with kraft paper, and move it to a sterilized culture room for cultivation and sterilization. Keep the room temperature at 24°C-28°C; about 25 days after inoculation, the mycelium will fill the bottle (bag). During the spawn-running stage, management should be strengthened to prevent contamination by foreign bacteria, and contaminated ones should be eliminated in time. When the bottle (bag) is filled with mycelium, white finger-sized primordia gradually appear on the surface of the culture medium, namely the fruiting body primordia. When their growth approaches the cotton plug, the cotton plug can be removed, the room temperature controlled at 26°C-28°C, the relative humidity increased to 80%-90%, scattered light provided, and ventilation carried out every day; after about 20 days, the stipe can grow out of the bottle (bag) mouth, and the stipe tip differentiates into a cap. When the light white or light yellow color at the edge of the cap disappears, the cap edge stops growing and hardens, and when the color changes from vivid to dark pinkish brown, it can be harvested.
4. Disease control
During production, attention should be paid to preventing contamination by foreign bacteria; the main foreign bacteria include Penicillium, Mucor, and Rhizopus, etc. Control methods: the inoculation process must be strictly aseptic; the culture medium must be thoroughly disinfected; provide appropriate ventilation and reduce humidity; for mild contamination, use a disinfected blade to scrape off the local foreign bacteria and surrounding bark, then apply thick lime milk, or use absorbent cotton dipped in 75% alcohol to fill the holes; those with severe contamination should be eliminated in time.
Click to view more reishi mushroom cultivation techniques
Click to view more medicinal herb cultivation techniques