Can wine lees be used as a growing substrate for oyster mushrooms?

High-yield method for cultivating oyster mushrooms and other edible fungi using fresh wine lees:

1. Adjust fresh beer lees to pH 8-9 with lime, add 3% corn mixed powder by wet weight and an appropriate amount of mixed hardwood sawdust, and adjust the substrate to about 65%.

2. Weigh dried white wine lees, add 15% corn mixed powder, 4% lime powder, and 130% water, mix well, pile up and ferment.

3. Use bag-type oxygen-permeable filling and inoculation for mycelial growth, and the bed-type casing-soil with film-covering fruiting method for two-stage full-conversion cultivation, or use conventional fruiting management, to achieve high-yield results.

To make it easy for mushroom growers to grasp, here we focus on introducing the high-yield method for cultivating oyster mushrooms with fresh wine lees:

Substrate formula: fresh wine lees 100 kg, sawdust 55 kg, corn flour 12 kg, chopped millet straw 20 kg, urea 6.50 kg, phosphate fertilizer 1 kg, lime 3 kg is the best formula.

Operation method: (1) First add 2 kg of lime powder to the sawdust and mix evenly, then add the fresh wine lees and mix thoroughly, pile up and let sit for 24 hours. (2) Cut the millet straw into pieces of about 3 cm, soak in 1% lime water for 24 hours to fully soften, then drain until water can be seen when the straw is squeezed by hand but does not drip. (3) Then mix with the sawdust and wine lees material; 4 hours before bagging, mix in the urea and phosphate fertilizer; before bagging, the substrate moisture content should be 60% and the pH should be 8. (4) Sterilization and inoculation: use atmospheric-pressure sterilization at 100 degrees, maintaining for 6 hours. When the material temperature cools to 25-28°C, carry out inoculation using aseptic operation methods, and place in a 22°C culture room for mycelial growth; generally the mycelium fills the bag in 18 days, and fruiting occurs in about 25 days, with management carried out according to conventional methods.