Black fungus culture material with sprouting vegetable roots and mulberry branches as carbon sources
A technology for sprouts and culture materials, applied in the field of black fungus culture materials, can solve problems such as restricting the development of edible fungi and insufficient sources, and achieve the effects of solving the problem of carbon source main materials, reducing production costs and increasing economic benefits
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Publication Date
- 2017-12-05
- Estimated Expiration
- Not applicable · inactive patent
Abstract
Description
technical field
[0001] The invention relates to a culture material for edible fungi, specifically a The carbon source is the black fungus culture material of sprouts, vegetable roots and mulberry branches . Background technique
[0002] Edible fungi play an important role in poverty alleviation programs and vegetable basket projects. The compost for traditional cultivation of edible fungi uses miscellaneous wood chips and cottonseed hulls as carbon sources. The lack of sources of these raw materials restricts the development of edible fungi. Contents of the invention
[0003] The purpose of this invention is to provide a kind of cultivation with mulberry branch sprouts vegetable root as main carbon source Black Fungus culture material. The compost can reduce production costs, increase economic benefits, and reduce environmental pollution caused by straw burning.
[0004] The technical scheme that realizes the object of the present invention is:
[0005] A sort of Th...
Examples
Embodiment
[0022] Take by weighing 400 kilograms of mulberry branches debris, 430 kilograms of sprout vegetable roots, 150 kilograms of bran, 5 kilograms of quicklime, and 10 kilograms of gypsum powder. Sprinkle with 0.5% lime water and pre-wet it for one day; then mix the bran, quicklime, gypsum powder with the pre-wet mulberry branch debris and sprouts and roots to make the water content reach 60%-63%; Serve with bacteria.