Home › Mushroom Cultivation › Article

How to prepare mushroom growing substrate? Sharing a family recipe

Mushroom Cultivation 0 views
Making a good mushroom growing substrate is key. You can choose mold-free corn cobs and crush them to the size of broad bean grains, using 80% corn cobs, 12% rice bran, 4% cornmeal, 1% gypsum, 1% superphosphate, 2% lime. Weigh out the required amount of each material. To improve its nutritional value, you can add fermenting agents such as JINBAOBEI fermenting agent at about 5% to improve fermentation quality, mix thoroughly, add water and stir evenly. The moisture content should be 65%, that is, when you squeeze the substrate in your hand with moderate force, water should appear between your fingers but not drip down. The material should be fully

Making a good mushroom growing substrate is key. You can choose mold-free corn cobs and crush them to the size of broad bean grains, using 80% corn cobs, 12% rice bran, 4% cornmeal, 1% gypsum, 1% superphosphate, 2% lime. Weigh out the required amount of each material. To improve its nutritional value, you can add fermenting agents such as JINBAOBEI fermenting agent at about 5% to improve fermentation quality, mix thoroughly, add water and stir evenly. The moisture content should be 65%, that is, when you squeeze the substrate in your hand with moderate force, water should appear between your fingers but not drip down. After the material has fully absorbed water, pile the prepared material into a heap 1-1.2 m high and 1.5 m wide, with no limit on length. Use wooden sticks about 5 cm in diameter to make ventilation holes, with a spacing of 40 cm, reaching down to the bottom of the pile. Then cover the material tightly with plastic sheeting, straw curtains and other coverings. When the core material temperature inside the pile reaches 60-70 degrees C, turn the pile. After re-piling, continue fermentation. When the material temperature rises to 60-70 degrees C, carry out the 2nd turning, for a total of 3-4 turnings. When the material turns brown, is soft and elastic in texture, and has a special aroma, it indicates that the material has been fully fermented. Finally, top up the water to 65%, and it can be bagged. Mushrooms made with JINBAOBEI fermenting agent added have delicate flesh, are crisp and tender and tasty, and have high nutritional value, medicinal value and economic value.

Related Articles