Detailed Guide to Pollution-Free Cultivation Techniques for Lion's Mane Mushroom (Hericium erinaceus)

I. Site Selection. Choose an environment with a sound ecological setting, excellent water quality, no toxic or harmful gases, no various sewage or other pollution sources within 300 meters, and in compliance with NY5010 pollution-free cultivation requirements.

II. Cultivation Season. Late September of the current year to early January of the following year.

III. Ingredients and Bottling (Bagging)

1. Cultivation substrate formulas. ① Cottonseed hulls 55%, wheat bran, sawdust, and rice bran 10% each, cornmeal 7%, cottonseed cake 5%, superphosphate 2%, gypsum 1%; ② Corncob residue 55%, wheat bran, sawdust, and rice bran 10% each, cornmeal and cottonseed cake 7% each, gypsum 1%; ③ Corncob residue 30%, cottonseed hulls 25%, wheat bran, sawdust, and rice bran 10% each, cornmeal and cottonseed cake 7% each, gypsum 1%; adjust the mixture to a moisture content of 65% and pH 5-6.

2. Bottle (bag) preparation. First, pre-wet the cottonseed hulls with an equal amount of water, then add the other substrate ingredients and mix thoroughly. Fill into 750 ml spawn bottles or 14 cm × 27 cm × 0.0045 cm polypropylene plastic tubular bags. Press the substrate surface firmly and level it, keeping the interior slightly loose. Filling must be completed within 6 hours.

IV. Sterilization and Inoculation

1. Sterilization. High-pressure (125°C) sterilization for 2 hours or atmospheric pressure (100°C) sterilization for 10-12 hours.

2. Inoculation. When the substrate temperature cools to below 28°C, place the bottled (bagged) substrate into an inoculation box or sterile room. Place an appropriate amount of disinfectant in the inoculation box or sterile room, seal and fumigate for 0.5 hours before inoculating; each bottle of spawn inoculates approximately 50 bottles or 35 bottles.

V. Mycelial Culture

1. Culture room. It should be disinfected regularly to keep it clean, dry, ventilated, and dark.

2. Culture method. ⑴ Bottle cultivation: stack in wall-style arrangement, with no more than 15 bottles in height. ⑵ Bag cultivation: stack in double layers with the inoculation surface facing up.

3. Culture management. The temperature of the spawn-running room should be 22-25°C, and the relative air humidity 65-70%; use straw curtains and shade nets to block light, keeping the spawn-running room essentially dark; open doors and windows at appropriate times for ventilation to keep the air fresh; within one week after inoculation, turn and inspect the stacks once, promptly removing inferior cultivation bottles (bags).

4. Culture time. Indoor culture for 20-25 days, with mycelium penetrating 1/2-2/3 into the substrate.

VI. Uncovering and Ring Collar Placement

1. Bottle cultivation. When mycelium has colonized 1/3-2/3 of the bottle, remove the kraft paper covering the bottle mouth.

2. Bag cultivation. When mycelium has colonized more than 1/2 of the bag, open the bag and fit a ring collar approximately 5 cm in diameter, pressing it close to the substrate surface, then stack the cultivation bags in wall-style arrangement, with a stack height not exceeding 7 bags.

VII. Fruiting Management. The mushroom house should be disinfected to achieve cleanliness, ventilation, and scattered light; the fruiting temperature is 12-18°C; use floor watering and spatial misting to maintain the mushroom house air humidity at 90%, and during the fruiting body growth stage, maintain it at around 85%; ensure scattered light to induce primordium formation; keep the mushroom house air fresh, hang straw curtains on doors and windows to prevent direct wind.

VIII. Harvesting. The optimal harvest time is when the spines are within 0.5-1 cm and before spores are discharged. Harvesting method: insert a cutting knife from the edge of the fruiting body into the substrate surface, cut along the substrate surface, remove impurities, and classify by grade. After harvesting, remove impurities from the substrate surface, stop watering and rest the mycelium for 2-3 days, then manage according to fruiting requirements.

IX. Pest and Disease Control

1. Control principles: prevention first, strictly control chemical control measures.

2. Prevention of major diseases: the main diseases include molds (Mucor, Neurospora, Trichoderma, Aspergillus flavus) and bacterial basal rot. Prevention methods: strictly inspect spawn sources; maintain a clean environment; promptly remove diseased materials and carry out harmless treatment; prohibit the use of chemical pesticides during the fruiting period.

3. Control of major pests: the main pests include mushroom flies, mushroom gnats, and mites. Control methods: dig trenches around the site, install screen doors and windows in the mushroom house to block pest damage, and prohibit the use of chemical pesticides.