A detailed guide to the king oyster mushroom cultivation process, so easy to understand you will get the growing steps at a glance
What should you pay attention to when cultivating king oyster mushrooms? King oyster mushroom is one of the edible mushroom species newly developed in recent years. Because its cultivation techniques are not yet widespread, some problems encountered in production often affect yields, so attention must be paid to them. 1. Most of the mushroom bags become contaminated during the spawn-running process, and in severe cases...
What is the king oyster mushroom cultivation process like? Seeking answersThe king oyster mushroom is a large fleshy agaric that grows in subtropical regions. Its flesh is thick, and its stipe tissue is fine, dense, firm, snowy white and thick, with an excellent taste. It is an edible mushroom that sells well in domestic and international markets. Its cultivation techniques are briefly introduced as follows:
I. Substrate formulas
1. Cottonseed hulls 80%, wheat bran 18%, gypsum 2%, an appropriate amount of lime;
2. Cottonseed hulls 60%, sawdust 20%, wheat bran 18%, gypsum 2%, an appropriate amount of lime;
3. Cottonseed hulls 70%, rice straw 10%, wheat bran 18%, gypsum 2%, an appropriate amount of lime;
4. Sawdust 60%, corncobs 20%, wheat bran 18%, gypsum 2%, an appropriate amount of lime.
II. Making cultivation bags
Choose one formula, mix the materials evenly as required, add 1.2 times the amount of water and stir, so that the substrate
moisture content reaches 60%, while adjusting the pH to about 7.5. The cultivation bag size is 17x30 cm, each bag holds about 1 kg of wet material, and the bag opening is tied tightly with plastic string.
III. Disinfection and sterilization
Using a normal-pressure sterilization stove, keep it at a boil for 8-10 hours after the water boils, then let it sit for 10-12 hours, sterilizing 1000-2000 bags each time.
IV. Inoculation
Transfer the cooled cultivation bags to the inoculation room, carry out chemical disinfection and ultraviolet lamp disinfection for 30 minutes (or fumigation with formaldehyde plus potassium permanganate), and inoculate under sterile conditions. Each bag of stock spawn can inoculate 40-50 cultivation bags.
V. Mycelial growth
Transfer the cultivation bags to the incubation room (sterilized and disinfected in advance). 80 bags can be placed per square meter, or they can be stacked in a wall style, generally 8 layers. Keep the indoor temperature at 20-26 degrees, and after 5-6 days check once whether any bags are contaminated and remove them promptly. Generally, the mycelium can fill the cultivation bags in 40-50 days.
VI. Fruiting
The fruiting temperature requirement is 14-18°C, not exceeding 20°C, with air humidity at 80-90%, and the mushroom house should be kept fresh with air. Place the cultivation bags flat on the floor of the fruiting house. After small fruiting body primordia form inside the bag opening, open the cultivation bags and keep the mushroom house moist. Never spray water directly onto the fruiting bodies.
VII. Harvesting
Generally, after the fruiting bodies grow for 5-6 days, when a single mushroom weighs 50-100 grams, the cap is 3-5 cm in size, and the stipe is 5-12 cm long, they can be harvested.
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