How to Grow White Lingzhi Mushroom for High Yield? Detailed High-Yield Cultivation Techniques
The white lingzhi mushroom (Pleurotus nebrodensis) is a rare edible fungus with high edible and medicinal value. Its fruiting body is pure white in color, with delicate flesh and a delicious taste. It is rich in protein, fat, crude fiber and various minerals beneficial to health, especially fungal polysaccharides, which help enhance human immunity and regulate the body's physiological balance. Let's take a look at the high-yield cultivation techniques for the white lingzhi mushroom!
Cultivation Time
The fruiting bodies of the white lingzhi mushroom develop well at 8-15°C. Under artificial cultivation conditions, the fruiting bodies can grow at 8-25°C, with faster growth at 15-20°C. The optimal time for bag-making and inoculation is about 60 days before the local temperature drops to 15-20°C. For winter spawn production, if the temperature of the spawn-running room is too low, the time should be appropriately advanced. In the same season, temperatures differ across regions, and in the same region, the climate varies from year to year, so one must adapt to local and timely conditions. For summer bag-making and inoculation, the optimal condition is when the daily maximum temperature stabilizes below 30°C (the optimal temperature for mycelial growth is 24-26°C). Generally, bag-making and inoculation can begin in late August. If inoculated too early, when the temperature is above 30°C, it is prone to contamination by foreign bacteria; if inoculation is delayed beyond the suitable temperature period, the arrival of low temperatures will be detrimental to mycelial growth. Therefore, inoculation must be carried out promptly during the suitable temperature period.
Raw Material Formula
For white lingzhi mushroom cultivation, the culture medium must be reasonably formulated to prevent an imbalance in the carbon-to-nitrogen ratio. Based on practical experience, the carbon-to-nitrogen ratio during the spawn-running period should be 25-40:1, and during the fruiting period, 70-200:1. Too high a nitrogen concentration will inhibit the primordium differentiation of the white lingzhi mushroom. A commonly used formula for the white lingzhi mushroom is 87% cottonseed hulls, 8% wheat bran, 2% cornmeal, 1% each of sugar, gypsum and lime, plus 0.3-0.5% fermentation agent (0.5% in winter, 0.3% in spring, summer and autumn).
Fermentation and Turning
Dissolve the water-soluble sugar, urea, etc. in water. Mix the remaining ingredients, add water and stir repeatedly until evenly combined, then pile into a trapezoidal heap 1-1.5 m wide, 1.2-1.5 m high, and of unlimited length. Punch aeration holes in the heap every 30-50 cm, with a hole diameter of 7-10 cm, and punch 2 rows of aeration holes on each side. Cover the top of the heap with plastic film to retain moisture, leaving 30-50 cm at the bottom of the heap uncovered. When the heap temperature rises to 65-70°C, turn the heap. Ferment for 7-10 days, turning the heap 3 times.
Bagging the Raw Material
The white lingzhi mushroom is always cultivated in bags. The cultivation bags are made of high-density polyethylene or polypropylene film with a thickness of 0.04-0.06 cm, 15-17 cm wide and 35 cm long. Before bagging, adjust the moisture of the fermented culture medium so that its moisture content remains at 60% and its pH remains at 7.5-8.5. When bagging, first tie off one end of the bag opening, then evenly fill the culture medium into the bag, with each bag holding 0.95-1.05 kg of culture medium.
Sterilization and Inoculation
Sterilize the filled bags under high pressure for 2-3 hours, or under normal pressure for 10-18 hours. After sterilization, take out the bags and place them in an inoculation room or a clean place to cool. When the bag temperature drops to 30°C, open the bag opening in the inoculation room or inoculation box, and under aseptic operation, inoculate the spawn from both ends or one end, with an inoculation amount of 10% of the culture medium.