How to use fermentation aids in mushroom cultivation substrate

Using fermentation aids to make edible mushroom substrate has the characteristics of fast fermentation, thorough fermentation, being able to ferment at both high and low temperatures, greatly shortening the conventional fermentation production time, reducing labor intensity, and lowering costs; it also has the characteristics of "broad-spectrum" fermentation (it can ferment almost all organic materials that need fermentation) and "strong adaptability" (it has relatively loose requirements for environmental conditions). Comparative trial demonstrations of the Jinbaobei edible mushroom cultivation substrate fermentation aid produced by Beijing Huaxia Kangyuan Technology Co., Ltd. show that this fermentation microbial agent has a better cost-performance ratio than similar products at home and abroad (such as Japan's em, South Korea's Nongfulu, and enzyme).

The method of use is:

1. Material preparation: Prepare the Jinbaobei edible mushroom substrate fermentation aid at 0.1% of the substrate weight (that is, one-thousandth; if waste material is reused, it can be added at 0.2%); pre-soak or rinse the crushed or cut main material to pre-wet it, adjust the moisture to 60-70%, and the pH value to about 8. If the moisture is too low, it is not conducive to the rapid reproduction of functional microorganisms, and fermentation will be slow; if the moisture is too high, not only will the temperature rise slowly, but poor ventilation may also cause a local anaerobic environment, causing "spoilage bacteria" to reproduce and produce an odor. The way to judge whether the moisture is suitable: tightly squeeze a handful of material in your hand; it is enough if water marks appear but no water drips.

2. Mixing: Use fresh rice bran (note: "rice bran" is not "unrefined rice bran"; rice bran has good nutritional value and air permeability, while stale rice bran or unrefined rice bran has poorer nutrition, and both are unfavorable; if there is no rice bran, wheat bran or cornmeal can be used as a substitute) to dilute the fermentation aid (add 5 kg of rice bran to every 1 kg of Jinbaobei fermentation aid), then mix the diluted Jinbaobei fermentation aid evenly with other auxiliary materials such as pre-wetted bran, cake fertilizer, and manure fertilizer, and then evenly mix it into the main material.

3. Pile making: Stir the substrate raw materials evenly, pile them in the conventional way, use a pointed rod about 10 cm in diameter to evenly punch holes in the pile for ventilation, and cover with breathable coverings such as gunny sacks and straw curtains to keep warm and retain moisture.

4. Turning: When the material temperature rises to about 65°C, carry out the first turning; turn it again after 3-4 days. The interval between turnings for button mushroom piles is slightly longer.

5. Temperature control: In the early stage of fermentation, the temperature may rapidly rise above 70-75°C, which is normal, but it should be turned immediately and should not remain above 75°C for a long time, otherwise it will cause relatively large loss of nutrients in the substrate and affect yield. In the later stage, according to the different temperature requirements of different edible mushroom species, measures such as removing the coverings, increasing hole density, replenishing water, lowering the pile height, and turning should be taken respectively to control the temperature within an appropriate range.

6. Moisture adjustment: Along with the sharp rise in pile temperature and the continuous accumulation of heat, the water in the material will evaporate and be lost in large amounts, so while turning, water should also be replenished in time according to the specific situation (replenishing with 0.5% quicklime water is best). The last water replenishment and pile turning should be completed at the same time. When sowing, try to avoid adding "raw water" to prevent the mushroom spawn from "not feeding on the material" after sowing.

7. Completion: Substrate for mushrooms such as oyster mushrooms and straw mushrooms needs about 5-6 days of fermentation; button mushrooms need about 10-15 days. Well-fermented and decomposed substrate has a moisture content of about 65%, is generally coffee-colored, is covered with white mycelium on the surface, has no ammonia smell and has a fragrant aroma, is not sticky to the hand and is elastic, and rice straw stalks break easily when gently pulled, indicating that fermentation is complete.