How to Grow Reishi Mushroom? Detailed Explanation of Cultivation Methods and Techniques
How do you grow reishi mushroom? What aspects should you pay attention to? The following reishi mushroom cultivation techniques can serve as a reference: Reishi mushroom, also known as reishi herb, mushroom reishi, red reishi, etc., has effects such as nourishing and strengthening the body, reducing inflammation and phlegm, and relieving cough and asthma. Bottle (or bag) cultivation of reishi mushroom is relatively simple and easy to learn. (1) Preparation of the nutrient material. ...
How do you grow reishi mushroom? What aspects should you pay attention to?
The following reishi mushroom cultivation techniques can serve as a reference:
Reishi mushroom, also known as reishi herb, mushroom reishi, red reishi, etc., has effects such as nourishing and strengthening the body, reducing inflammation and phlegm, and relieving cough and asthma. Bottle (or bag) cultivation of reishi mushroom is relatively simple and easy to learn.
(1) Preparation of the nutrient material. ① About 75% mixed wood sawdust, about 25% wheat bran, about 0.2% ammonium sulfate, moisture content of the mixed material 70%; ② About 75% mixed wood sawdust, about 25% wheat bran, moisture content of the mixed material 60%; ③ About 50% mixed wood sawdust, about 50% wheat bran, 0.1% urea, moisture content of the mixed material 60%; ④ 79% cottonseed hulls, about 20% wheat bran, 1% sucrose, moisture content of the mixed material 60%-65%; ⑤ 50% corn cob residue, about 30% mixed wood sawdust, about 20% wheat bran, moisture content of the mixed material 60%-65%; ⑥ 75% poplar leaves, 25% rice bran (or wheat bran), moisture content of the mixed material 60%; ⑦ 45% rice straw powder, about 30% mixed wood sawdust, about 25% wheat bran (or rice bran), moisture content of the mixed material 60%-65%.
(2) Filling and sterilization. After mixing the culture material, let it sit covered for half an hour, then fill. A regular plastic bag can hold 0.25-0.3 kg of dry material. When filling the bag, press firmly by hand, keep the material surface level, then use a conical wooden stick to make a ventilation hole 2.5 cm in diameter from the center of the material surface, plug the bag opening with a cotton plug, and wrap a layer of kraft paper. If using bottles, use wide-mouth bottles or mushroom bottles with a volume of 500-1000 ml and a mouth diameter of 3.3-4.6 cm; 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 under a pressure of 1.5 kg per square cm for 1-2 hours, or sterilize at normal pressure for 8-10 hours. The requirement is to fill on the same day, sterilize on the same day, and inoculate on the same day.
(3) Inoculation and cultivation. Inoculation is best done 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, and workers should wear masks and wash their hands with soap three times. Use an inoculation rake or 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 opening (or bag opening) with a cotton plug and wrap it with kraft paper, and move it to a sterilized cultivation 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 mycelial growth stage, management should be strengthened to prevent contamination by foreign bacteria, and those contaminated by foreign bacteria should be eliminated promptly. When the bottle (bag) is filled with mycelium, white primordia the size of a finger gradually appear on the surface of the culture material, 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 raised 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) opening, and the cap differentiates at the end of the stipe. When the light white or light yellow color at the edge of the cap disappears, the edge of the cap stops growing and hardens, and when the color changes from vivid to dark pinkish brown, it can be harvested.
(4) Disease control. During the production process, attention should be paid to preventing contamination by foreign bacteria. The main foreign bacteria include Penicillium, Mucor, and Rhizopus, etc. Control methods: strictly carry out aseptic operation during inoculation; thoroughly disinfect the culture material; provide appropriate ventilation and reduce humidity; for mild contamination, use a sterilized blade to scrape off the local foreign bacteria and surrounding bark, then apply thick lime milk, or use absorbent cotton dipped in 75% alcohol and stuff it into the hole; those with severe contamination should be eliminated promptly.
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