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Detailed Explanation of the Key Technical Points for Cultivating Reishi Mushroom with Corncobs

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Reishi mushroom, also known as red reishi, is a traditional precious medicinal material. The average retail market price is 150-200 yuan. For a long time, artificial cultivation has used log segments or sawdust as the main substrate, combined with supplements for large-scale production, while cultivation of reishi mushroom with corncobs has rarely been reported. While developing edible (medicinal) mushroom production, the author conducted experiments on cultivating reishi mushroom using corncobs and achieved good results. The key technical points are introduced as follows: 1. Raw material processing. Select fresh, dry, mold-free corncobs, crush them to the size of soybean grains

Reishi mushroom, also known as red reishi, is a traditional precious medicinal material. The average retail market price is 150-200 yuan. For a long time, artificial cultivation has used log segments or sawdust as the main substrate, combined with supplements for large-scale production, while cultivation of reishi mushroom with corncobs has rarely been reported. While developing edible (medicinal) mushroom production, the author conducted experiments on cultivating reishi mushroom using corncobs and achieved good results. The key technical points are introduced as follows:

1. Raw material processing. Select fresh, dry, mold-free corncobs, crush them to the size of soybean grains, and place them in a ventilated area for later use.

2. Substrate formula. Because corncobs have relatively simple nutrition and low nitrogen content, which affects mycelial growth, a nitrogen source must be added when preparing the substrate. The reasonable formula is: corncobs 74%, wheat bran 25%, gypsum 0.5%, plant ash 0.5%.

3. Bagging and sterilization. Generally, pressure-resistant polyethylene bags of 15cm-45cm-0.04mm are used. Before bagging, the corncob substrate must be pre-wetted 10-12 hours in advance, with the water content controlled at 65%, then bagged and sterilized promptly. For normal-pressure sterilization, when the temperature in the pot reaches 100°C, maintain it for 12 hours, then stop heating, allow it to cool naturally, and then take it out.

4. Inoculation and cultivation. The inoculation room must be a clean, dry building. A small chamber of 2m x 2m x 2m can be enclosed with plastic film, and inoculation is then carried out inside, using the two-end combined hole-punching inoculation method. After inoculation is completed, move the substrate bags into the cultivation room for mycelial growth, maintaining the temperature at about 25°C, and cultivate in darkness. After 40-45 days, the mycelium reaches physiological maturity and is ready for fruiting body formation.

5. Fruiting body management. After the mycelium has fully colonized the bags and the air temperature reaches above 22°C, light should be increased and the bag openings should be opened to strengthen ventilation and promote fruiting body formation. After the fruiting bodies form, increase the air humidity to 90%-95%. From the formation of the primordia to harvest takes about 25 days in total. The standard for maturity of the fruiting body is that the color of the edge is the same as the color in the middle. After maturity, cultivation should continue for 7-10 days to make the fruiting body firmer and thicker.

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