When Phellinus igniarius is cultivated indoors, bags can be made in the middle and late February, and fungus bags can be cultivated in March-April. Phellinus igniarius is cultivated indoors, mostly by frame planting. Keep the temperature at about 23-25℃, keep the water content at 60%-65%, and keep enough astigmatism and oxygen.

Second, the preparatory work

Prepare the mushroom rack, which should be about 2.5m long and 1m wide. Put 3-4 layers on the shelf, and keep the spacing between layers at about 40cm. The ground floor is required to be about 15-20cm above the ground. Cross arms are placed vertically on mushroom racks, and then wooden boards or electroplated silk screens are placed on the racks, and walkways are left between the racks. It is also necessary to prepare high-quality strains for later operation.

3, preparing a culture medium

Mix 18% of wheat bran, 1% of lime, 40% of mulberry sawdust, 40% of oak sawdust and 1% of gypsum, mix them evenly, and then package and sterilize them on the same day.

Fourth, vaccinate.

General indoor space is used for open inoculation. Before inoculation, keep the state of disinfection and sterilization, take down the strain bag, break the strain material in it into strips, press it into the bag mouth, and move it into the culture room for fungus growth.

V. Mushroom management

Move Phellinus linteus with a V-shaped mouth to the mushroom rack in the mushroom house to create an environment suitable for Phellinus linteus to grow. The indoor temperature should be controlled at 25℃, the relative humidity of air should be maintained at 85%~95%, and ventilation and light should be maintained. Generally speaking, the fruiting body of Phellinus igniarius can fully develop and mature in about 50 days for harvesting.

Phellinus igniarius is a perennial entity, woody and sessile. It is hemispherical, horseshoe-shaped or irregular, with a convex ventral surface, (5-20)cm×(7-30)cm and a thickness of 3- 15cm. When young, there are fine hairs on the surface, which fall off late and have obvious cracks, and there are no leather shells, fake leather shells and concentric rings. Cover taupe, liver brown to black, shiny; The edge is round and blunt, with few cracks, dense and short fluff, which falls off after drying and is yellowish brown to brown. Mushroom meat is hard, woody, dark brown and about 0.5 cm thick. The bacteria tube has many layers, and the layers are often not obvious. The old fungus tube is full of white hyphae. The surface of nozzle is rust brown to sauce color; The nozzles are circular, with 4-5 nozzles per1mm.