Cultivation Techniques of Large Mushroom Edible Fungi

Mushroom Edible Mushroom Cultivation Techniques Mushrooms have a high nutritional value and have been listed among the best in the dish since ancient times. With the deepening of people's understanding and the development of the mushroom cultivation industry, the delicious flavor and nutrition of mushrooms will surely benefit the majority of working people and become one of the new sources of human food. The cultivation raw material of big fat mushroom is manure cultivation, which is based on livestock manure and crop straw, and it is cultivated after composting and fermentation. It is suitable for mushroom, straw mushroom, big fat mushroom and other grass rot fungi. Generally, this kind of natural fermentation It takes 15-20 days. If biological fermentation agents are added, this process can be greatly accelerated. Taking the special fermentative agent for edible fungi as an example, it refers to the use of high-tech methods and methods, which are formed through artificial special cultivation, breeding, purification and rejuvenation. There are complex microbial agents that have special "magic" functions (actually, scientific analysis is not magical). The main microorganisms that play a key role are bacteria, filamentous bacteria, yeasts, and actinomycetes. It is used for fermentation of organic wastes such as crop stalks, livestock and poultry excrement, litter, etc., and it is quickly decomposed and put into use. Generally, it takes only 4-7 days. A shed can save one to two hundred yuan in its labor cost.

In the process of processing materials, biological fermentation agents will multiply beneficial functional microorganisms and produce a large number of special metabolic substances, such as antibiotics and hormones, which can significantly eliminate or inhibit the growth and reproduction of various bacteria and pests, and provide even more for the cultivation of edible fungi. Ideal, clean raw materials, improve mushroom production by more than 30 percent, significantly improve the quality of edible fungi, improve product performance.

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