Cultivation material for improving nutritional quality of straw mushrooms and cultivation method

Abstract

The invention discloses a cultivation material for improving nutritional quality of straw mushrooms and a cultivation method. The cultivation material is formed by mixing and fermenting the following components in percentage by weight: 60-80% of pleurotus eryngii mushroom dregs, 17-37% of waste cotton and 3% of lime. According to the cultivation method, the content of vitamin B3, vitamin B5 and vitamin B6 in the straw mushroom sporocarp can be increased, the nutritional quality of the straw mushroom is improved, the economic value and the product added value of the straw mushroom are increased, and the cultivation method is suitable for industrial large-scale production.

Description

Technical Field

[0001] This invention belongs to the field of straw mushroom cultivation technology, specifically relating to a cultivation substrate and cultivation method for improving the nutritional quality of straw mushrooms. Background Technology

[0002] Straw mushrooms, also known as Chinese mushrooms, are delicious and nutritious, containing various minerals such as phosphorus, potassium, and calcium, as well as essential amino acids. The active ingredients such as straw mushroom polysaccharides and proteins have functions such as improving immunity, lowering cholesterol, reducing blood sugar, anti-tumor, and anti-cancer.

[0003] The cultivation materials for straw mushrooms are very diverse, including rice straw, wheat straw, corn stalks, cottonseed hulls, waste cotton, and edible fungi residue. Currently, waste cotton is the main cultivation material for straw mushrooms used in large-scale production. However, with the development of industry, the drawbacks of this production method are increasing: (1) In recent years, cotton mills have gradually increased their utilization rate of cotton, resulting in a decrease in the availability of waste cotton. This leads to a reduction in the nutrients available to straw mushrooms from the waste cotton, ultimately causing a significant decline in the yield, nutrition, and flavor of straw mushrooms; (2) Due to the return of straw to the field, the cotton planting area has shrunk, leading to a year-on-year increase in the price of waste cotton, which reduces the economic benefits of straw mushroom cultivation; (3) According to current regulations, straw mushrooms cultivated using waste cotton and cottonseed hulls cannot obtain my country's green food certification, which seriously affects their sales. Therefore, replacing waste cotton with a more environmentally friendly and economically effective cultivation substrate to improve the yield and nutritional quality of straw mushrooms has become a key issue in straw mushroom production.

[0004] In terms of nutritional quality, straw mushrooms stand out among edible fungi and vegetables for their vitamin content. Vitamins B3 (niacin), B5 (pantothenic acid), and B6 (pyridoxine) are all water-soluble B vitamins that play crucial roles in human metabolism, energy production, and nervous system function. Vitamin B3, as a precursor to coenzymes NAD (nicotinamide adenine dinucleotide) and NADP, participates in energy metabolism, helping to convert carbohydrates, fats, and proteins into energy. It also maintains skin and nerve health, regulates cholesterol, prevents pellagra, improves skin barrier function, supports cardiovascular health, and participates in DNA repair and cell signaling. Vitamin B5 plays an important role in fatty acid metabolism, the tricarboxylic acid cycle (energy production), hormone synthesis (such as sex hormones and cortisol), acetylcholine synthesis, and wound healing. Vitamin B6 participates in transamination and decarboxylation reactions, affecting protein utilization; assists in heme production, preventing anemia; assists in the synthesis of neurotransmitters such as serotonin, dopamine, and GABA (which regulate mood and sleep), and provides immune support (promoting antibody production). Compared to other vegetables and some fungi, straw mushrooms have a more comprehensive combination of B vitamins, making them a suitable source of nutrition for daily diets.

[0005] With the continuous expansion of the wood-rotting edible fungi industry, such as king oyster mushrooms, the amount of mushroom residue after production is increasing year by year, especially with the increase in the scale of industrialized edible fungi production. Mushroom residue contains abundant nutrients, including a significant amount of cellulose, hemicellulose, and lignin, as well as rich mycelial residue protein, fat, amino acids, minerals, and secondary metabolites of the mycelium. Furthermore, its excellent air permeability and water absorption make it a superior raw material for the continued cultivation of straw mushrooms. Summary of the Invention

[0006] To address the problems of low nutritional quality and yield, and environmental pollution caused by using waste cotton for straw mushroom cultivation, this invention provides a cultivation substrate and method for improving the nutritional quality of straw mushrooms. The cultivation substrate of this invention can effectively promote the growth of straw mushrooms and improve their nutritional quality.

[0007] The technical solution of the present invention is as follows:

[0008] A cultivation substrate for improving the nutritional quality of straw mushrooms is formed by fermentation of the following ingredients by weight percentage: 60-80% king oyster mushroom residue, 17-37% waste cotton, and 3% lime.

[0009] The king oyster mushroom substrate described in this invention is the waste cultivation substrate after the factory production of king oyster mushrooms. In a specific embodiment of this invention, the king oyster mushroom substrate used has a water content of 54.15%, a pH of 5.61, an electrical conductivity of 4.11 ms / cm, a carbon-to-nitrogen ratio of 19.50, a crude protein content of 116.93 g / kg, an ash content of 17.62%, a cellulose content of 306.24 mg / g, a hemicellulose content of 288.40 mg / g, and a lignin content of 203.60 mg / g.

[0010] Preferably, the above-mentioned cultivation material for improving the nutritional quality of straw mushrooms is formed by fermentation of the following components by weight percentage: 70-80% king oyster mushroom residue, 27-37% waste cotton, and 3% lime.

[0011] The above-mentioned method for preparing the cultivation material for improving the nutritional quality of straw mushrooms includes the following steps: mixing king oyster mushroom residue, waste cotton, and lime according to the ratio, adding water and controlling the moisture content to 65±5%, and then fermenting once and twice to obtain the finished cultivation material.

[0012] Furthermore, the preparation method of the above-mentioned cultivation material for improving the nutritional quality of straw mushrooms is as follows: Mix king oyster mushroom residue, waste cotton, and lime according to the ratio, add water, control the moisture content to 65±5%, mix thoroughly, and pile at room temperature for 24 hours to complete the first fermentation. Then spread the fermented material evenly in the fermentation box to start the second fermentation. After naturally raising the temperature to 70℃, maintain it for 8 hours for pasteurization, then lower the temperature to 50℃ and maintain it for 24 hours. After the fermentation is completed, the material temperature is lowered to 40℃ through the fresh air system to obtain the finished cultivation material.

[0013] Preferably, in the above preparation method, the material-to-liquid ratio is 1g:1.86mL, where the material-to-liquid ratio refers to the ratio of the total mass of king oyster mushroom residue, waste cotton, and lime to water.

[0014] Preferably, during the secondary fermentation process, the ventilation control parameters are as follows: during the heating stage, the opening degree of the fresh air valve is ≤20%, and the fan frequency is 25-35Hz to ensure slow heating; during the cooling stage, the opening degree of the fresh air valve is 25%-30%, and the fan frequency is 30-50Hz to promote uniform cooling, and the oxygen concentration in the tunnel is ≥10% to ensure microbial activity and fermentation stability.

[0015] A cultivation method for improving the nutritional quality of straw mushrooms includes the following steps:

[0016] (1) Mix 60-80% of king oyster mushroom residue, 17-37% of waste cotton and 3% of lime by weight percentage, add water and control the moisture content to 65±5%, and after one fermentation and two fermentations, the finished cultivation material is obtained.

[0017] (2) Sowing: Sow the straw mushroom spawn evenly on the surface of the finished cultivation material, and then cover the surface of the cultivation material with plastic film;

[0018] (3) Management during the mycelium growth period: Set the air temperature in the mushroom house to 35-38 ℃, turn off the light source in the mushroom house, keep the relative humidity of the air above 95%, and remove the plastic film when the substrate is covered with mycelium.

[0019] (4) Watering: Spray water evenly onto the cultivation material to control the moisture content of the cultivation material to 65%-67%;

[0020] (5) Inducing bud formation: After the new mycelium has climbed onto the surface of the substrate, turn on the light source to induce bud formation. Turn off the light source when primordia begin to appear evenly on the surface of the substrate.

[0021] (6) Mushroom growth: After the budding process is completed, maintain an air temperature of 27-30 ℃ and a relative humidity of 100%. When the straw mushrooms are mature, turn on the light source to make the top of the straw mushrooms turn black.

[0022] (7) Harvesting.

[0023] Preferably, the above-mentioned cultivation method for improving the nutritional quality of straw mushrooms specifically includes the following steps:

[0024] (1) Preparation of cultivation material: According to the weight percentage, mix 60-80% of king oyster mushroom residue, 17-37% of waste cotton and 3% of lime, add water, control the moisture content to 65±5%, and after thorough mixing, pile it at room temperature for 24 hours to complete the first fermentation. Then spread the fermented material in the fermentation box to start the second fermentation. After naturally raising the temperature to 70℃, maintain it for 8 hours for pasteurization, then lower the temperature to 50℃ and maintain it for 24 hours. After the fermentation is completed, use the fresh air system to lower the material temperature to 40℃ to obtain the finished cultivation material.

[0025] (2) Sowing: Use basket cultivation. Disinfect the basket and mushroom house in advance. Place the cultivation material on the disinfected ground and mix it thoroughly before filling the basket. Place the straw mushroom spawn in the disinfected basin and crush it. The sowing amount is 0.5%. Spread it evenly on the cultivation material surface. Transport the basket to the mushroom house and put it on the shelf. Cover the cultivation material surface with plastic film.

[0026] (3) Management during the mycelial growth period: During the mycelial growth period, adjust the air temperature in the mushroom house to 35-38 ℃, turn off the light source in the mushroom house, and keep the relative humidity of the air above 95%. When the substrate is covered with mycelium, remove the plastic film.

[0027] (4) Watering: Measure the humidity before spraying water, and then spray water evenly to make the humidity of the cultivation material 65%-67%. Ventilate in time after spraying water, and at the same time turn on the drying function of the mushroom house control system to reduce the surface humidity of the cultivation material.

[0028] (5) Inducing bud formation: After watering, turn on the light source to induce bud formation after the new mycelium has climbed onto the surface of the cultivation material. During the bud formation period, increase ventilation and light transmittance, maintain a relative humidity of 90%-95%, stimulate mycelium to twist, and turn off the light source when primordia begin to appear evenly on the surface of the cultivation material.

[0029] (6) Mushroom growth: After the budding process, maintain an air temperature of 27-30℃ and a relative humidity of 100%. Turn off the light source in the mushroom house during the early stage of mushroom growth. Turn on the light source when the straw mushrooms grow to a width of 2 cm to encourage the top of the straw mushrooms to turn black.

[0030] (7) Harvesting: Harvest when the height-to-width ratio of the straw mushroom is greater than 1, i.e., when it is in the egg-shaped stage.

[0031] Compared with the prior art, the present invention has the following advantages:

[0032] (1) The cultivation material of the present invention uses king oyster mushroom residue as the main component. King oyster mushroom residue is rich in nutrients, including carbon source, nitrogen source, lignocellulose, etc. Through the action of microorganisms (such as bacteria and fungi) during fermentation, macromolecular organic matter can be degraded and transformed into nutrients that can be utilized by straw mushroom mycelium. During the cultivation of straw mushroom, the growth of straw mushroom mycelium is improved, the formation of primordia is promoted, and the yield of straw mushroom can be increased. King oyster mushroom residue also has a high crude protein content. After fermentation, microorganisms secrete extracellular proteases (such as alkaline protease, neutral protease, and metalloproteinase), which hydrolyze macromolecular proteins into polypeptides and free amino acids, including tryptophan, alanine, threonine and other precursor substances of vitamin B3, vitamin B5 and vitamin B6. During the growth of straw mushroom, through the absorption of mycelium, nutrients in the fruiting body of straw mushroom can be synthesized.

[0033] (2) The cultivation method of the present invention can increase the content of vitamin B3, vitamin B5 and vitamin B6 in the fruiting body of straw mushroom, thereby improving the nutritional quality of straw mushroom and increasing its economic value and product added value.

[0034] (3) This invention uses king oyster mushroom residue to partially replace waste cotton, which effectively reduces production costs and realizes the resource utilization of king oyster mushroom residue, solves the environmental pollution problem of agricultural waste, has high ecological benefits, and is an excellent model for developing a green circular economy.

[0035] (4) The cultivation method of the present invention is simple to operate, easy to standardize, can be carried out on a large scale, has objective economic benefits, and has a large market development space, which can increase production and efficiency for enterprises and farmers. Attached Figure Description

[0036] Figure 1 The growth of Example 2 and Comparative Example 1 during the mycelial growth stage;

[0037] Figure 2 The growth of Example 2 and Comparative Example 1 during the primordium kinking stage is shown.

[0038] Figure 3 The growth of Example 2 and Comparative Example 1 during the fruiting stage;

[0039] In the figure, T on the label represents Example 2, and ck represents Comparative Example 1. Detailed Implementation

[0040] The present invention will be specifically described below through embodiments. It should be noted that the following embodiments are only used to further illustrate the present invention and should not be construed as limiting the scope of protection of the present invention. Those skilled in the art can make some non-essential improvements and adjustments to the present invention based on the above description.

[0041] In the following examples, the king oyster mushroom substrate used is the waste cultivation substrate after the factory production of king oyster mushrooms. Its moisture content is 54.15%, pH is 5.61, electrical conductivity is 4.11 ms / cm, carbon-nitrogen ratio is 19.50, crude protein content is 116.93 g / kg, ash content is 17.62%, cellulose content is 306.24 mg / g, hemicellulose content is 288.40 mg / g, and lignin content is 203.60 mg / g.

[0042] Example 1

[0043] A cultivation method for improving the nutritional quality of straw mushrooms uses a cultivation substrate that is formed by fermentation of the following components by weight percentage: 60% king oyster mushroom residue, 37% waste cotton, and 3% lime. The specific steps are as follows:

[0044] (1) Preparation of cultivation material: 60 parts by weight of king oyster mushroom residue, 37 parts of waste cotton, and 3 parts of lime were compounded. Then, the compounded raw materials were mixed with water at a material-to-liquid ratio of 1 g: 1.86 mL to achieve a moisture content of 65%. The mixture was piled up at natural temperature for 24 h to complete the first fermentation. The culture material after the first fermentation was spread evenly in the fermentation chamber and heated naturally. When the material temperature reached 70℃, it was kept at this temperature for 8 h for pasteurization. Then, the temperature was slowly lowered to 50℃ and kept at this temperature for 24 h for fermentation. After fermentation, the material temperature was lowered to 40℃ through the fresh air system to obtain the finished cultivation material. During the second fermentation, the ventilation control parameters were as follows: during the heating stage, the fresh air valve opening was ≤20%, and the fan frequency was 25-35Hz to ensure slow heating; during the cooling stage, the fresh air valve opening was 25%-30%, and the fan frequency was 30-50Hz to promote uniform cooling. The oxygen concentration in the tunnel was ≥10% to ensure microbial activity and fermentation stability.

[0045] (2) Basket loading and sowing: Disinfect the baskets and mushroom house in advance. Place the prepared cultivation material on the disinfected ground and mix it thoroughly before loading it into the basket. Place the spawn in the disinfected basin and crush it. The sowing amount is 0.5%. Spread it evenly on the surface of the material and transport it to the mushroom house to be placed on the shelf. Cover the surface of the cultivation material with plastic film.

[0046] (3) Mycelial growth: During the mycelial growth period, the suitable temperature in the mushroom house is 35-38 ℃, the carbon dioxide concentration is maintained at 0-5000mg / kg, the light source in the mushroom house is turned off, and the relative humidity of the air is maintained above 95%. After 4-5 days, when the substrate is covered with mycelium, the plastic film is removed.

[0047] (4) Watering: On the 5th day after sowing, the surface of the substrate will be covered with mycelium, at which time watering is required. The suitable humidity of the substrate is 65%-67%. Measure the humidity before spraying, and then spray water evenly. Ventilate promptly after spraying, for about 2 hours. At the same time, turn on the drying function of the mushroom house control system to reduce the surface humidity of the substrate.

[0048] (5) Inducing bud formation: After watering, turn on the light source after the new mycelium has climbed onto the surface of the culture medium to induce bud formation. During the bud formation period, it is necessary to increase ventilation and light transmittance, maintain a relative humidity of 90%-95%, and stimulate mycelial knotting. Turn off the light source when primordia begin to appear evenly on the surface of the culture medium. The bud formation time is generally 1-3 days.

[0049] (6) Fruiting: After the budding process is completed, maintain an air temperature of 27-30 ℃ and a relative humidity of 100%. In the early stage of fruiting, turn off the light source in the mushroom house. When the straw mushrooms grow to a width of 2 cm, turn on the light source to make the top of the straw mushrooms turn black.

[0050] (7) Harvesting: The optimal harvesting period is when the height-to-width ratio of straw mushrooms is greater than 1. When harvesting, gently pinch the base of the straw mushroom and rotate it to avoid damaging the surrounding immature straw mushrooms. At the same time, be careful to prevent the mushroom roots from being attached to the cultivation substrate.

[0051] Example 2

[0052] This embodiment is largely the same as Embodiment 1, except that the straw mushroom cultivation substrate used is made from the following raw materials by weight percentage: 70% king oyster mushroom residue, 27% waste cotton, and 3% lime.

[0053] Example 3

[0054] This embodiment is largely the same as Embodiment 1, except that the straw mushroom cultivation material used is made from the following raw materials by weight percentage: 80% king oyster mushroom residue, 17% waste cotton, and 3% lime.

[0055] Comparative Example 1

[0056] This comparative example is largely the same as Example 1, except that the straw mushroom cultivation substrate used is made from the following raw materials by weight percentage: 97% waste cotton, 3% lime, and the waste cotton was not partially replaced by king oyster mushroom residue. The remaining steps are the same.

[0057] Table 1. Nutritional components of straw mushrooms obtained from cultivation in Examples 1-3 and Comparative Example 1

[0058]

[0059] Note: Different letter labels (a, b, c, d) in the table indicate significant differences between groups (p<0.05).

[0060] The methods for detecting the content of vitamin B3, vitamin B5, and vitamin B6 are as follows:

[0061] Take 1g of dried straw mushroom fruiting body powder, add an appropriate amount of sample to a mixed isotope internal standard and a pre-cooled methanol / acetonitrile / water (2 / 2 / 1, v / v) solution containing 0.3% formic acid, vortex mix, incubate at 4℃ for 10 min, centrifuge at 14000 rcf at 4℃ for 10 min. Add pre-cooled gold standard water to the supernatant, vortex mix, pass through an Ostro SPE plate, discard the waste liquid, elute with isopropanol, collect the filtrate, and store at -80℃. Prepare a mixed standard stock solution using various standards, and sequentially dilute the standard solution in a gradient to obtain a series of calibration solutions. Then, process each gradient solution according to the sample preparation method and perform analysis. Samples are separated using an Agilent 1290 Infinity LC ultra-high performance liquid chromatography system. Samples were placed in an autosampler at 4°C, with a column temperature of 35°C. Mobile phase A consisted of 5 mM ammonium formate and 0.3% formic acid aqueous solution, while mobile phase B consisted of pure methanol. The flow rate was 600 μL / min, and the injection volume was 2 μL. The relevant HPLC gradients were as follows: 0–0.5 min, 70% concentration of solution B; 0.5–3.5 min, linear change from 70% to 95%; 3.5–4.0 min, linear change from 95% to 70%; 4–6 min, 70% concentration of solution B. A QC sample was placed at regular intervals in the sample queue to test and evaluate the stability and repeatability of the system. A standard mixture of the target substance was also included in the sample queue for chromatographic retention time correction. Mass spectrometry analysis was performed using an AB SCIEX 6500+ QTRAP mass spectrometer in positive ion mode. The 6500+ QTRAP ESI source conditions are as follows: source temperature: 550℃; ion source gas1 (Gas1): 55℃; ion source gas2 (Gas2): 55℃; curtain gas (CUR): 40℃; ion sapary voltage floating (ISVF): +4500 V; the ion pairs to be tested are detected using MRM mode.

[0062] The contents of vitamin B3, vitamin B5, and vitamin B6 in the fruiting bodies of *Pleurotus ostreatus* obtained from Examples 1-3 and Comparative Example 1 are shown in Table 1. Compared with Comparative Example 1 (a traditional *Pleurotus ostreatus* cultivation medium using waste cotton as raw material), the contents of vitamin B3, vitamin B5, and vitamin B6 in the fruiting bodies obtained from Examples 1-3 increased by 3.61-7.14%, 56.99-105.49%, and 400.49-623.77%, respectively. These results indicate that the present invention, by combining *Pleurotus ostreatus* mycelium residue with waste cotton as a cultivation medium for *Pleurotus ostreatus*, can significantly increase the content of B vitamins in the fruiting bodies of *Pleurotus ostreatus*, improve the nutritional quality and added value of *Pleurotus ostreatus*, and enhance its potential as a functional food.

Claims

1. A cultivation substrate for improving the nutritional quality of straw mushrooms, characterized in that, It is formed by fermentation of the following ingredients by weight percentage: 60-80% king oyster mushroom residue, 17-37% waste cotton, and 3% lime.

2. The cultivation substrate according to claim 1, characterized in that, The king oyster mushroom residue has a water content of 54.15%, a pH of 5.61, an electrical conductivity of 4.11 ms / cm, a carbon-to-nitrogen ratio of 19.50, a crude protein content of 116.93 g / kg, an ash content of 17.62%, a cellulose content of 306.24 mg / g, a hemicellulose content of 288.40 mg / g, and a lignin content of 203.60 mg / g.

3. The cultivation substrate according to claim 1, characterized in that, It is formed by fermentation of the following ingredients by weight percentage: 70-80% king oyster mushroom residue, 27-37% waste cotton, and 3% lime.

4. The method for preparing the cultivation substrate according to any one of claims 1 to 3, characterized in that, Includes the following steps: The king oyster mushroom residue, waste cotton, and lime are mixed according to the formula, and water is added to control the moisture content to 65±5%. After one fermentation and two fermentations, the finished cultivation material is obtained.

5. The preparation method according to claim 4, characterized in that, Specifically, the following steps are taken: Mix the king oyster mushroom residue, waste cotton, and lime according to the specified ratio, add water, and control the moisture content to 65±5%. After thorough mixing, pile the mixture at room temperature for 24 hours to complete the first fermentation. Then, spread the fermented material evenly in the fermentation box to begin the second fermentation. After naturally raising the temperature to 70℃, maintain it for 8 hours for pasteurization. Then, lower the temperature to 50℃ and maintain it for 24 hours. After the fermentation is completed, use a fresh air system to lower the material temperature to 40℃ to obtain the finished cultivation material.

6. The preparation method according to claim 5, characterized in that, The ratio of the total mass of king oyster mushroom residue, waste cotton, and lime to water was 1 g: 1.86 mL.

7. The preparation method according to claim 5, characterized in that, During the secondary fermentation process, the ventilation control parameters are as follows: during the heating stage, the opening degree of the fresh air valve is ≤20%, and the fan frequency is 25-35Hz to ensure slow heating; during the cooling stage, the opening degree of the fresh air valve is 25%-30%, and the fan frequency is 30-50Hz to promote uniform cooling. The oxygen concentration in the tunnel is ≥10% to ensure microbial activity and fermentation stability.

8. A cultivation method for improving the nutritional quality of straw mushrooms, characterized in that, Includes the following steps: (1) Mix 60-80% of king oyster mushroom residue, 17-37% of waste cotton and 3% of lime by weight percentage, add water and control the moisture content to 65±5%, and after one fermentation and two fermentations, the finished cultivation material is obtained. (2) Sowing: Sow the straw mushroom spawn evenly on the surface of the finished cultivation material, and then cover the surface of the cultivation material with plastic film; (3) Management during the mycelium growth period: Set the air temperature in the mushroom house to 35-38 ℃, turn off the light source in the mushroom house, keep the relative humidity of the air above 95%, and remove the plastic film when the substrate is covered with mycelium. (4) Watering: Spray water evenly onto the cultivation material to control the moisture content of the cultivation material to 65%-67%; (5) Inducing bud formation: After the new mycelium has climbed onto the surface of the substrate, turn on the light source to induce bud formation. Turn off the light source when primordia begin to appear evenly on the surface of the substrate. (6) Mushroom growth: After the budding process is completed, maintain an air temperature of 27-30 ℃ and a relative humidity of 100%. When the straw mushrooms are mature, turn on the light source to make the top of the straw mushrooms turn black. (7) Harvesting.

9. The cultivation method according to claim 8, characterized in that, Specifically, the following steps are included: (1) Preparation of cultivation material: According to the weight percentage, mix 60-80% of king oyster mushroom residue, 17-37% of waste cotton and 3% of lime, add water, control the moisture content to 65±5%, and after thorough mixing, pile it at room temperature for 24 hours to complete the first fermentation. Then spread the fermented material in the fermentation box to start the second fermentation. After naturally raising the temperature to 70℃, maintain it for 8 hours for pasteurization, then lower the temperature to 50℃ and maintain it for 24 hours. After the fermentation is completed, use the fresh air system to lower the material temperature to 40℃ to obtain the finished cultivation material. (2) Sowing: Use basket cultivation. Disinfect the basket and mushroom house in advance. Place the cultivation material on the disinfected ground and mix it thoroughly before filling the basket. Place the straw mushroom spawn in the disinfected basin and crush it. The sowing amount is 0.5%. Spread it evenly on the cultivation material surface. Transport the basket to the mushroom house and put it on the shelf. Cover the cultivation material surface with plastic film. (3) Management during the mycelial growth period: During the mycelial growth period, adjust the air temperature in the mushroom house to 35-38 ℃, turn off the light source in the mushroom house, and keep the relative humidity of the air above 95%. When the substrate is covered with mycelium, remove the plastic film. (4) Watering: Measure the humidity before spraying water, and then spray water evenly to make the humidity of the cultivation material 65%-67%. Ventilate in time after spraying water, and at the same time turn on the drying function of the mushroom house control system to reduce the surface humidity of the cultivation material. (5) Inducing bud formation: After watering, turn on the light source to induce bud formation after the new mycelium has climbed onto the surface of the cultivation material. During the bud formation period, increase ventilation and light transmittance, maintain a relative humidity of 90%-95%, stimulate mycelium to twist, and turn off the light source when primordia begin to appear evenly on the surface of the cultivation material. (6) Mushroom growth: After the budding process, maintain an air temperature of 27-30℃ and a relative humidity of 100%. Turn off the light source in the mushroom house during the early stage of mushroom growth. Turn on the light source when the straw mushrooms grow to a width of 2 cm to encourage the top of the straw mushrooms to turn black. (7) Harvesting: Harvest when the height-to-width ratio of the straw mushroom is greater than 1, i.e., when it is in the egg-shaped stage.

Images