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Elm mushrooms cultivation
The waste lees after brewing in wineries is also a high-quality raw material for cultivation of edible mushrooms, which can be widely used for flat mushrooms, cocktail mushrooms, cocktail mushrooms, elm mushrooms, red flat mushrooms, shimeji mushrooms, poplar mushrooms, shiitake mushrooms, black wood

Ear, white fungus, purple fungus, enoki mushrooms, bamboo mushrooms, ganoderma lucidum and other edible mushrooms, which is easy to cultivate without technical difficulties, and has a very considerable economic benefit.

The cultivation of edible fungi with wine lees is not only high-yield and high-quality, but also low-cost. For example, for the cultivation of flat mushrooms and shaggy mushrooms, every 100 kilograms of dried wine lees can produce more than 200 kilograms of fresh mushrooms, which is comparable to the yield of cottonseed shell cultivation, but the flavor and taste of mushrooms is obviously better than that of the cultivation of cottonseed shells, and the cost of cottonseed shells is lower than more than one times.

There are two types of lees: beer lees and white wine lees, which are easy to handle in cultivation. Fresh beer lees only need to use lime to adjust the pH value between 8 ~ 9, add corn mix 15% or so, you can use the bag type aeration, border soil cover two full conversion cultivation, biological conversion rate of 200% ~ 250%; dry white wine lees after fermentation directly bagged

bag or bagged often pressure sterilization after the full open inoculation cultivation, are able to obtain a high yield.

Specific steps:

One, lees pretreatment: lees contain alcohols, aldehydes and acidic substances unfavorable to the growth of edible fungi, especially more organic acids, which must be processed before use. Fresh lees can be added to the fresh weight of 1% to 3% of the lime powder, the pH will be adjusted to 8 to 11 (depending on the strain).

Two, auxiliary materials added:A certain proportion of wood chips should be added. In addition, to properly add nitrogen, phosphorus, calcium and other auxiliary materials, the water content of the material in 60% ^ - 65%. With the proportion of: 100 kg of fresh lees, sawdust 50 kg, 15 kg of corn heart, 20 kg of cotton hulls, 5 kg of urea.

Three, bagging, inoculation: after adjusting the material, the selection of suitable polyethylene bags (depending on the strain), the use of layered inoculation method evenly spread.

Fourth, mushroom period management: due to the rich nutrients of wine lees, easy to be contaminated by microorganisms, we should always observe whether there is any abnormal change in the bag of strains, and regularly disinfect the indoor treatment.

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