Place selection. Choose uncultivated edible fungi, mildew-free sources, well-drained steel greenhouses or greenhouses. Disinfect and sterilize the site before germination. In a 200-square-meter greenhouse, four iron drums (or iron pans) containing a few flammable wood shavings are evenly placed. Each barrel is filled with 2.5 kg of sulfur. After the fire, the greenhouses are sealed and fumigated for 1-2 days.
Breed original species. The mother species should introduce multiple strains from different units and use them through mushrooming experiments. The original culture material formula: 80% of cotton shell, 15% of bran, 3% of bean cake, 1% of gypsum, 1% of lime, and 5 bottles of original species per mother species. The original species was cultured at a constant temperature of 22°C and checked once a week. The suspected strains were removed to ensure the purity of the strains, and the original strains with fast germination and mycelial growth were selected for use.
Clinker breathable bacteria. Pure white oyster mushroom nutrition requirements, matrix nutrition should be rich, formula for the cotton husk 62%, 20% of waste cotton, bran 10%, bean cake 3%, lime 2%, gypsum 1%, sugar 1%, urea 0.5%, Potassium dihydrogen phosphate 0.3%, carbendazim 0.2%. Choose low-pressure polyethylene material, each 0.8 kg of dry material, two heads, normal pressure sterilization, 100 °C for 10 hours, the fire baked overnight, cooling, cooling to 30 °C, hot inoculation, each bottle of raw species 15-20 bags, after inoculation bacteria bag home culture room bacteria. The culturing room sprays 3% once a week for Sur or 1% bleaching dust.
Two sections of fruit. When the fungus sticks to the joint, it can break the bag and mushroom. Before breaking the bag, the fungus rods are arranged in rows at 5-8 layers per row in a pitching manner, with a row spacing of 40 cm. Then the upper part of the two ends of the fungus sticks are marked with a 4 cm long mushrooming mouth. After the break, spray water Moisturizing, 7 days or so can be mushroom, the first tide mushroom conversion rate of up to 60%. The conventional cultivation of the second tidal mushroom yield is relatively low, and the cultivation effect is better when the first tidal mushroom is used. The method is: after the first tidal mushroom is finished, the bacteria bar is divided into two stripped plastic bags standing in the soil shed in the outdoor shed, the incision is downward, the lumps are about 1 centimeter between each other, covered with fine soil, and filled with gaps between the bacteria. , Cover to the top of the fungus, and then pour nutrient water (urea 1%, sugar 1%, potassium dihydrogen phosphate 0.5%, trace element 0.5%, lime 0.5%, clotrinone and a small amount of enemies) to cover the soil to complete moisture . After watering, the mushrooms can be cultivated in 10 days, and the biological efficiency of the second tide mushroom can reach 50% or more. After the second tidal mushroom, the bacteria bed is allowed to dry for 3-5 days, and then the nutrient water is poured. Generally, 4 tidal mushrooms can be collected, and the total biological efficiency is over 180%.
Harvest timely. Pure white Pleurotus ostreatus can be harvested after being matured. When the mushroom cover is not yet flattened and the spores have not yet been ejected, the mushroom has good color quality, heavy weight, and high yield. Otherwise, it can easily cause yellowing of the mushroom cover to reduce yield and quality, and affect economic efficiency. .
Functional oligosaccharides refer to oligosaccharides that are difficult or impossible to be digested and absorbed by the human body and have special physiological effects on the human body. Its sweetness is generally only 30-50% of that of sucrose, and it has physiological functions such as low-calorie, anti-caries, prevention and treatment of diabetes, and improvement of intestinal colony structure. Due to the special physiological functions of functional oligosaccharides, it becomes a nutrient and health care product. A new generation of food-effect raw materials that integrate diet and therapy. It is a new functional sugar source that replaces sucrose and has a wide range of uses and application prospects. Common functional oligosaccharides include: xylo-oligosaccharides, fructooligosaccharides, galacto-oligosaccharides, isomaltose, raffinose and so on.
XOS, GOS, FOS, IMO, Raffinose, oligosaccharide
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