Method for cultivating tricholoma matsutake by using sorghum straws

Abstract

The invention discloses a method for cultivating tricholoma matsutake by using sorghum straws, which comprises the following steps of: preparing a culture material by using the sorghum straws as a main material and wood chips, corncobs and lime as auxiliary materials through optimized three-stage fermentation, and cultivating tricholoma matsutake by combining a specific shed frame design, a compartment surface structure, a plum blossom hill-seeding method and a staged temperature, humidity and ventilation regulation and control strategy. The efficient cultivation of tricholoma matsutake is realized. The method effectively solves the problem of resource utilization of the sorghum straw, the cultivation process is clear, the cost is low, the method is particularly suitable for weather conditions in southwest China, the produced tricholoma matsutake is excellent in quality, the yield per mu can reach 6530 jin, the harvested mushroom residues can be directly returned to the field, and a green ecological cycle mode is formed.

Description

Technical Field

[0001] This invention relates to the field of edible fungi cultivation technology, and in particular to a method for cultivating red pine mushrooms using sorghum straw. Background Technology

[0002] Matsutake mushroom, also known as giant oyster mushroom, is a nutrient-rich, flavorful, low-temperature saprophytic fungus. Due to its strong ability to decompose cellulose and lignin, it is often cultivated using agricultural waste such as rice straw and wheat stalks, turning waste into treasure. Sorghum is an important grain and brewing crop in my country, especially in core sauce-flavored liquor production areas like Renhuai in Guizhou, which generate a large amount of sorghum straw annually. However, the resource utilization of this straw is currently insufficient. Apart from a small amount being reused, most is discarded or directly burned in the fields, resulting not only in the waste of biomass resources but also in environmental pollution and ecological pressure.

[0003] Existing cultivation techniques for matsutake mushrooms primarily focus on common raw materials such as rice straw and wheat straw, resulting in relatively mature methods. However, research on specialized cultivation techniques using sorghum straw as a specific raw material is relatively lacking. Sorghum straw differs significantly from rice straw in its tissue structure, nutritional components (such as cellulose and lignin content, which are generally higher), and physical properties (such as hardness and water retention). Directly applying existing cultivation techniques based on rice straw can easily lead to a series of problems due to the mismatch in material characteristics, such as incomplete fermentation of the substrate, difficulty in mycelial colonization, slow growth, uneven fruiting, and unstable yield. Furthermore, existing substrate fermentation processes still have room for optimization in terms of cycle control and maturity assessment, and their environmental control strategies, such as temperature and humidity management, are difficult to fully adapt to the specific climatic conditions of southwestern my country.

[0004] Therefore, given the current situation where a large amount of sorghum straw urgently needs to be utilized as a resource, and the inadequacy of existing technologies in this specific application scenario, there is an urgent need to develop a standardized and operable high-yield cultivation technology for matsutake mushrooms that can specifically utilize the physicochemical properties of sorghum straw and integrate local climatic conditions. Summary of the Invention

[0005] To address the problems of incomplete substrate fermentation, difficulty in mycelial colonization, and unstable yield when existing matsutake cultivation techniques are directly applied to sorghum straw, and to realize the high-value utilization of sorghum straw resources, the present invention aims to provide a high-yield matsutake cultivation method specifically based on sorghum straw. This method achieves stable, high-yield, and high-quality matsutake production through a unique raw material formula, innovative fermentation process, and precise environmental control, forming an ecological cycle model.

[0006] The objective of this invention is achieved through the following technical solution: A method for cultivating matsutake mushrooms using sorghum stalks includes the following steps: Raw material preparation and pretreatment: Sorghum straw is used as the main carbon source, supplemented with sawdust (broadleaf tree) and corn cobs as auxiliary materials, and lime is added to adjust the pH. The weight percentages of each raw material are: sorghum straw 60-75%, sawdust 20-35%, corn cobs 5-10%, with the sum of the weight percentages of the above components being 100%, and lime accounting for 0.2-0.7% of the total weight of the above raw materials, preferably: sorghum straw 67%, sawdust 27%, corn cobs 6%, and lime accounting for 0.3% of the total weight of the above raw materials. The sorghum straw is crushed into 3-5cm pieces, and then treated with ultrasound (frequency 40kHz, power 500W) for 30-60 minutes to utilize the cavitation effect to break down the dense structure of the straw, significantly improving the efficiency of subsequent fermentation.

[0007] The fermentation process consists of three stages: Stage 1 (Main Material Fermentation - Aerobic): Pre-moistened sorghum stalks are mixed with lime and piled up for 10-14 days, turning the pile twice during this period to complete the initial decomposition of the main material. Stage 2 (Mixed Fermentation - Aerobic): The sorghum stalks obtained from Stage 1 fermentation are mixed with sawdust and corn cobs in layers and piled up for 16-25 days. Multiple turnings are used to maintain the core temperature above 65℃, achieving high-temperature sterilization, insect control, and deep, uniform decomposition of the material. Stage 3 (Sealed Fermentation - Anaerobic): The decomposed material from Stage 2 fermentation is transferred to a fermentation pit, sprinkled with calcium bicarbonate solution, and then sealed for 3-5 days of fermentation. The core objectives of this stage are: a) to complete the biochemical transformation of the culture medium through anaerobic microbial activity, synthesizing nutrients more easily absorbed by the mycelium; b) to completely eliminate harmful substances such as ammonia that may remain from the aerobic fermentation process; and c) to further purify the substrate, inhibit aerobic bacteria, and create a safe and excellent growth environment for the mycelium. The final product is an ideal cultivation substrate that is brownish-red, has a sweet aroma, no ammonia smell, a soft texture, a moisture content of 65%-70%, and a pH of 7.5-8.0.

[0008] Facilities and bed construction: Low-cost bamboo pole greenhouses are used as cultivation facilities. Beds are constructed inside the bamboo pole greenhouses. The beds are 1.2m wide and 18cm high, with the middle being higher than the sides, forming a slope of 5°-8°. Drainage ditches are dug around the greenhouse to facilitate drainage and management.

[0009] Sowing and Mycelium Growth Management: Spread the fermented material on the seedbed with a thicker center and thinner edges, compacting it to a thickness of about 20cm. Use the staggered sowing method, with a spacing of 10cm x 10cm between holes and a depth of 8-10cm, using approximately 600g of seed per square meter. After sowing, cover with 3cm of soil and control the material temperature at 20-25℃ and air humidity at 80% during the mycelium growth period. Ventilate regularly for 1.5 hours daily and strictly avoid direct sunlight to promote robust and uniform mycelial growth.

[0010] Environmental control during the fruiting period: During primordia differentiation, a 10°C temperature difference (20°C daytime temperature, 10°C nighttime temperature) is created by uncovering the covering material, and the air humidity is increased to 88%, inducing a large number of primordia to form. During the fruiting body growth period, the temperature is maintained at around 16°C, the air humidity is increased to 92%, and the shading rate is controlled at 75% using a shade net to provide sufficient diffused light. Ventilation is carried out twice a day for one hour each time to ensure the healthy and robust growth of the fruiting bodies.

[0011] Harvesting and returning mushroom residue to the field: Harvest the mushrooms when the cap diameter is about 4cm and the mulch is still intact. After harvesting, directly plow the mushroom residue back into the field as a high-quality organic fertilizer to improve soil structure and form an ecological closed loop of "sorghum planting - straw cultivation - mushroom residue returning to the field".

[0012] Compared with the prior art, the beneficial effects of the present invention are as follows: (1) Strong raw material targeting: The formula is specially designed for the characteristics of sorghum straw with dense structure and high cellulose / lignin content, and combined with ultrasonic physical pretreatment, which greatly improves its fermentability and usability as a cultivation substrate.

[0013] (2) Complete fermentation of the culture medium was achieved: The three-stage fermentation method was adopted, which not only achieved the maturation of the material and the inactivation of harmful organisms through high-temperature aerobic fermentation, but also completed the deep transformation of the material, complete deammoniation and substrate purification through subsequent anaerobic sealed fermentation. This solved the problems of incomplete fermentation and ammonia risk caused by directly applying traditional processes, and provided an ideal and safe culture medium for mycelium.

[0014] (3) Significantly improved yield and quality: Through meticulous management throughout the entire process, especially the high-quality substrate provided by the three-stage fermentation and the synergistic environmental control during the fruiting period, the matsutake mushrooms are uniform in size, round in shape, and bright in color, with stable yield and a significant increase in yield per acre. Detailed Implementation

[0015] The following specific embodiments illustrate the implementation of the present invention. Those skilled in the art can easily understand other advantages and effects of the present invention from the content disclosed in this specification. The described embodiments are merely some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0016] Example: Cultivating red pine mushrooms using sorghum stalks in Renhuai City, Guizhou Province. This embodiment provides a method for cultivating red pine mushrooms using sorghum straw, including the following steps: S1. Cultivation Season Arrangement S11. Raw material preparation period: Starting in mid-August, local fresh sorghum stalks will be purchased, requiring them to be free from mold and pests, and naturally dried until the moisture content is ≤12% before storage for later use.

[0017] S12. Fermentation period: Fermentation of the substrate begins in early September, when the local average temperature is approximately 22°C, which is conducive to microbial activity. The fermentation process needs to last 30-40 days to ensure that the material is fully decomposed.

[0018] S13. Sowing period: The best sowing period is from mid-October to early November, when the temperature is stable at 15-20℃, which is suitable for mycelial colonization. After sowing, the mycelium can spread fully before the soil freezes, establishing a robust nutritional foundation.

[0019] S14. Fruiting Period: Fruiting begins in late February of the following year, when the temperature rises above 8℃. With the help of simple greenhouse insulation measures, the requirements for primordia differentiation can be met. Fruiting flushes are distinct, and harvesting can continue for 4-6 flushes, lasting until mid-May. Specific timing is shown in Table 1. Table 1. Cultivation Season Schedule

[0020] S2. Culture medium preparation S21. Raw material formula: Weigh 670 kg of dried sorghum stalks, 270 kg of poplar wood chips (particle size 0.5-1 cm), 60 kg of corn cobs crushed to 2-8 mm, and 3 kg of lime.

[0021] S22. Sorghum straw pretreatment: Use a shredder to crush the sorghum straw into 3-5cm pieces, then completely submerge it in a water tank. Turn on the ultrasonic generator (frequency 40kHz, power 500W) and treat for 45 minutes. After treatment, remove and drain excess water.

[0022] S3. Three-stage fermentation S31. First Stage Fermentation (Main Material Fermentation - Aerobic): Mix the pretreated sorghum stalks evenly with all the lime powder. Build a pile, 1.5 meters high, 2 meters wide, and of unlimited length. After building the pile, gently pat the surface; do not compact it. Fermentation lasts 13 days. During this period, when the core temperature rises above 65℃ and remains there for 24 hours, perform the first turning (approximately day 4); then, when the core temperature rises again to 65℃, perform the second turning (approximately day 9). Add moisture as needed during turning to ensure the material moisture content remains between 70% and 75%.

[0023] After fermentation, the material turns light brown and has a slight original grassy smell, yielding partially decomposed sorghum stalks.

[0024] S32. Second stage fermentation (mixed fermentation - aerobic): The layered stacking method is adopted: the bottom layer is 20cm thick with the composted material obtained from the first stage of fermentation, and then poplar wood chips and corn cobs are evenly spread upwards in sequence. This process is repeated until the stack reaches a height of 1.5 meters.

[0025] Drill holes at intervals in the pile body (the holes should be deep enough to reach above the bottom), and insert long rod thermometers.

[0026] Fermentation lasts for 23 days, with close temperature monitoring. When the core temperature has stabilized above 65°C for 3 days, the first turning is performed (around day 4) to ensure even mixing of the internal and external materials. The second turning is performed on day 6, followed by turning on days 11, 15, and 19. The moisture content is checked each time the pile is turned, and water is sprayed to replenish it if it falls below 65%.

[0027] After fermentation, the material turns brownish-red, emits a faint sweet or fermented aroma, and becomes relatively soft. At this point, the substrate is basically decomposed, with a moisture content of approximately 68% and a pH of 7.8.

[0028] S33. Third stage fermentation (sealed fermentation - anaerobic): Sprinkle a thin layer of lime on the bottom of the cleaned pit.

[0029] The composted material obtained in the second stage was transferred into the pit in three batches. For each batch, an appropriate amount of 1% calcium bicarbonate solution was evenly sprinkled on it.

[0030] After all materials are placed in the pool, cover and seal the opening tightly with a thick plastic film, leaving as little space as possible between the film and the materials. Then, press the edges of the film firmly to seal it.

[0031] Insert a pipe with a one-way vent valve above the film to release the small amount of gas produced during fermentation and prevent the film from bursting.

[0032] After 4 days of sealed fermentation, the fermentation process is complete. Upon opening the fermentation pit, a rich sweet and ester aroma can be detected. The color of the raw material is darker, the texture is smoother, the consistency is soft, and it is elastic to the touch, with no unpleasant odors.

[0033] S4. Sowing and Mycelium Growth Management Facility Construction: Construct a bamboo-pole greenhouse 6 meters wide and 3 meters high, covering the roof and sides with plastic film and shade netting. Inside the greenhouse, set up 4 raised beds, each 1.2 meters wide and 18 cm high, with lengths depending on the greenhouse. The middle of the beds is higher than the sides, creating a drainage slope of approximately 6°. Leave a 40 cm wide work path between the beds. Drainage ditches are dug around the greenhouse to facilitate drainage and management.

[0034] Spreading and Sowing: Spread the fermented material on the seedbed with a thickness greater in the middle (approximately 22cm) and slightly thinner at the edges (approximately 18cm), and lightly compact it to an average thickness of 20cm. Break the matsutake mushroom spawn (40-45 days old) into pieces about the size of an egg (5cm x 5cm). Use the plum blossom sowing method, sowing at a spacing of 10cm x 10cm and a depth of 8-10cm, sowing approximately 1.5 bags (net weight 600g) per square meter.

[0035] Covering with soil: Immediately after sowing, cover with soil material that has been sterilized by sun exposure (sandy loam is preferred), to a thickness of 3cm. Lightly spray water with a fine-nozzle sprayer to make the soil layer have a moisture content of about 30% (it should clump together when squeezed in your hand, but crumble when dropped).

[0036] Mycelium growth management: Close the greenhouse and maintain a dark environment. By uncovering the straw mats and film, strictly control the substrate temperature between 20-25℃, and maintain the relative humidity inside the greenhouse at around 80%. Ventilate for 1.5 hours daily from 11:00 to 12:30. After approximately 35-40 days, white mycelium will have covered the entire substrate layer and casing layer.

[0037] S5. Mushroom Production Management Primordia differentiation stage: When a large number of mycelia climb onto the soil surface and begin to twist, the fruiting management begins. The temperature inside the greenhouse is controlled to 20℃ during the day and 10℃ at night by covering the soil during the day and partially removing the covering at night, creating a 10℃ temperature difference stimulus, which is maintained for 5-7 days. Simultaneously, water is sprayed onto the operating aisles and greenhouse walls 2-3 times daily to increase the air humidity to approximately 88%, until a large number of white primordia (mushroom buds) appear on the seedbeds.

[0038] During the fruiting body growth period: After primordia formation, stabilize the greenhouse temperature at around 16℃ and increase the air humidity to 92%. Watering should follow the principle of "small amounts, multiple times," primarily spraying into the air and onto the ground to avoid direct impact on the fruiting bodies. Adjust the shade netting to maintain a 75% shading rate inside the greenhouse, ensuring sufficient diffused light. Ventilate for one hour each at 09:00 and 14:00 daily to keep the air fresh.

[0039] S6. Harvesting and Post-harvest Processing Harvesting: The optimal harvesting time is when the fruiting body's cap grows to 4-6 cm, is bell-shaped, and the veil has not yet ruptured. Gently grasp the base of the stem, rotate it left and right, and then pull it upwards, avoiding removing a large amount of soil. After harvesting, promptly use a knife to trim off any soil-covered mushroom stems.

[0040] Yield: In this example, the cultivation area was one mu (approximately 0.16 acres). According to statistics, a total of 2,350 jin (approximately 117.5 catties) of fresh mushrooms were harvested during the entire fruiting period. The mushrooms were round, brightly colored, and had a high marketability.

[0041] Returning mushroom residue to the field: After all harvesting flushes, remove any remaining mushroom roots and old mycelium from the surface of the seedbeds. Use a rotary tiller to thoroughly mix the mushroom residue in the seedbeds with the underlying soil to a depth of 20cm. Then, expose it to the sun for 15 days to serve as a high-quality organic fertilizer for the next season's crops (such as sorghum and vegetables), completing the ecological cycle of "sorghum-matsutake mushrooms-returning to the field".

[0042] While performing this embodiment, the following comparative experiments were also conducted simultaneously: Comparative Example 1 (Traditional Rice Straw Cultivation Method):

[0043] This comparative example uses rice straw as the main material, supplemented with wheat straw and lime, and carries out conventional aerobic fermentation (single-stage fermentation, fermentation cycle of about 20-30 days). Other management measures (steps S13, S14 and S4-S6) are the same as those in the embodiments of the present invention. Comparative Example 2 (Direct Cultivation Method Using Sorghum Straw):

[0044] This comparative example directly uses sorghum straw as the main material, and the proportions are the same as those in the embodiments of the present invention (i.e., 67% sorghum straw, 27% sawdust, 6% corn cob, and 0.3% lime). However, the ultrasonic pretreatment in step S22 is omitted, and the fermentation process only involves single aerobic fermentation (fermentation cycle of about 25 days, with 3 turnings). There is no anaerobic sealed fermentation stage, and other management measures (steps S1 and S4-S6) are the same as those in the embodiments of the present invention. Comparative Example 3 (without anaerobic fermentation stage):

[0045] The raw material formula (step S21), ultrasonic pretreatment (step S23), first and second stage aerobic fermentation (steps S31 and S32), and other management measures (steps S1 and S4-S6) in this comparative example are the same as those in the embodiment of the present invention. However, the sealed anaerobic fermentation of the third stage (step S33) adopted in the embodiment of the present invention is omitted. After the second stage aerobic fermentation is completed, the material laying and sowing stage is directly entered.

[0046] Comparative Example 4 (without ultrasound, with three-stage fermentation): The raw material formulation (step S21), three-stage fermentation (step S3), and other management measures (steps S1 and S4-S6) in this comparative example are the same as those in the embodiment of the present invention, except that the ultrasonic pretreatment (S23) is omitted. Comparative Example 5 (with ultrasound, aerobic fermentation only):

[0047] The raw material formulation (step S21), ultrasonic pretreatment (step S23), and other management measures (steps S1 and S4-S6) of this comparative example are the same as those of the embodiment of the present invention, but only single aerobic fermentation (fermentation cycle of 25 days, turning over 3 times) is carried out subsequently, without the third stage of anaerobic fermentation (no step S3). Effect verification: 1. Data Recording

[0048] Table 2 shows the comparison of various indicators between the examples and comparative examples 1-5. The indicators include ammonia concentration after fermentation, odor of the culture medium after fermentation, mycelial colonization time, mycelial growth status, uniformity of fruiting, fruiting body deformity rate, yield per acre, thoroughness of culture medium fermentation, and contamination rate of miscellaneous bacteria.

[0049] Table 2. Data of various indicators in the examples and comparative examples 1-5 2. Perform data analysis based on the data recorded in Table 2.

[0050] (1) Ammonia concentration and odor of culture medium after fermentation: In this embodiment of the invention, the ammonia concentration is less than 10 ppm, and the culture medium has a "sweet / ester aroma with no ammonia smell," indicating that the three-stage fermentation (especially anaerobic sealed fermentation) completely eliminates ammonia residue and promotes the activity of beneficial microorganisms.

[0051] Comparative Examples 1-5 all showed residual ammonia (15-80 ppm) and an ammonia odor, indicating that single fermentation or the lack of an anaerobic stage led to incomplete fermentation. Comparative Example 2 (no pretreatment, single fermentation) had the highest ammonia concentration, highlighting the necessity of the ultrasonic pretreatment and three-stage fermentation used in this example.

[0052] (2) Mycelial colonization time and growth status: The mycelial colonization time in this embodiment of the invention is the shortest (35-40 days), and the growth is "robust and uniform", thanks to the improved straw structure by ultrasonic pretreatment and the high-quality substrate provided by the three-stage fermentation.

[0053] Comparative Example 2 (no pretreatment, single fermentation) had the longest planting time (50-60 days) and the worst growth status, indicating that direct cultivation of sorghum straw without treatment significantly inhibits mycelial growth. Comparative Examples 3 (no anaerobic fermentation) and 5 (single fermentation) also showed poor performance, demonstrating that anaerobic fermentation is crucial for mycelial health.

[0054] (3) Uniformity of fruiting and rate of deformed fruiting bodies: The embodiments of this invention show the highest uniformity of fruiting (over 95%) and the lowest rate of deformity (<5%), indicating high quality of the substrate and precise environmental control.

[0055] The uniformity of Comparative Examples 1-5 was low (70%-90%), and the deformity rate was high (5%-20%). Among them, Comparative Example 2 had the highest deformity rate (15-20%), which was related to incomplete fermentation and ammonia damage.

[0056] (4) Yield per mu: The yield of this invention reached 6530 jin per mu, significantly higher than all comparative examples (5350-6120 jin). This directly proves the high efficiency of the method described in this invention.

[0057] Comparative Example 2 (direct cultivation method) had the lowest yield (5350 catties), indicating that the lack of pretreatment and a complete fermentation process severely affected the yield. Comparative Example 4 (without ultrasound) had a higher yield (6120 catties), but it was still lower than that of this invention, indicating that ultrasonic pretreatment can further improve the yield. Comparative Example 3 (without anaerobic fermentation) had a yield of 5860 catties, showing that anaerobic fermentation made an important contribution to the yield.

[0058] (5) Thorough fermentation of the culture medium and rate of contamination by miscellaneous bacteria: The fermentation in this embodiment of the invention is "thorough and has a soft texture," with a contamination rate of less than 2%, which is attributed to ultrasonic pretreatment and the deep composting and substrate purification during the three-stage fermentation and anaerobic stage.

[0059] Comparative Examples 1-5 all exhibited incomplete fermentation issues (such as hard lumps or under-fermentation), with high contamination rates (3%-15%). Comparative Example 2 had the highest contamination rate (10-15%), indicating that incomplete fermentation easily leads to the growth of miscellaneous bacteria.

[0060] 3. Technical Factor Analysis Ultrasonic pretreatment: Comparing the embodiments of the present invention with Comparative Example 4 (without ultrasound), it can be seen that ultrasonic treatment can shorten the mycelial colonization time, increase yield and reduce the deformity rate, because it destroys the dense structure of straw and improves fermentation efficiency.

[0061] Three-stage fermentation: Comparing Comparative Example 3 (without anaerobic fermentation) and Comparative Example 5 (single fermentation), it can be seen that anaerobic sealed fermentation is the key. It completely eliminates ammonia, promotes biotransformation and inhibits miscellaneous bacteria, thereby improving mycelial growth and fruiting quality.

[0062] Raw material specificity: The low yield of Comparative Example 1 (traditional rice straw method) indicates that the rice straw-based method is not suitable for sorghum straw, highlighting the specificity of the formulation of this invention. 4. Conclusion

[0063] This invention achieves thorough composting, ammonia elimination, and substrate purification of the culture medium through a combination of ultrasonic pretreatment and three-stage fermentation (aerobic-aerobic-anaerobic), providing an ideal environment for mycelial growth and thus significantly improving yield (6530 catties / mu), quality (deformity rate <5%), and stability (contamination rate <2%). Any attempt to omit ultrasonic pretreatment or anaerobic fermentation (such as in Comparative Examples 2-5) leads to a decline in key indicators, especially yield, fermentation thoroughness, and contamination rate. Therefore, the steps in this invention are indispensable, forming an optimized system for the resource utilization of sorghum straw.

[0064] It should be noted that the terms “comprising,” “including,” or any other variations are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such process, method, article, or apparatus.

[0065] The scope of protection of this invention is not limited to the technical solutions disclosed in the specific embodiments. Any modifications, equivalent substitutions, improvements, etc., made to the above embodiments based on the technical essence of this invention shall fall within the scope of protection of this invention.

Claims

1. A method for cultivating red pine mushrooms using sorghum stalks, characterized in that, Includes the following steps: Prepare a culture medium comprising the following components by weight percentage: 60-75% sorghum straw, 20-35% sawdust, and 5-10% corn cob, with the sum of the weight percentages of the above components being 100%, and add lime accounting for 0.2-0.7% of the total weight of the above components; The culture medium is subjected to a three-stage fermentation process, which includes aerobic main material fermentation, aerobic mixed fermentation, and anaerobic sealed fermentation to obtain a decomposed material. The composted material is spread on the seedbed, the matsutake mushroom spawn is sown, then the soil is covered, and the mycelium growth period is managed. Once the mycelium has fully grown, the environment is regulated to promote primordia differentiation and fruiting body growth; Harvesting is carried out when the fruiting bodies are mature.

2. The method for cultivating red pine mushrooms using sorghum straw according to claim 1, characterized in that: The culture medium consists of the following components by weight percentage: 67% sorghum straw, 27% broadleaf tree wood chips, 6% corn cobs, and 0.3% lime by weight of the above components.

3. The method for cultivating red pine mushrooms using sorghum straw according to claim 1, characterized in that: Before undergoing the three-stage fermentation process, the sorghum straw is pre-treated, which includes crushing the sorghum straw into 3-5cm segments and then treating it with ultrasonic waves at a frequency of 40kHz and a power of 500W for 30-60 minutes.

4. The method for cultivating red pine mushrooms using sorghum straw according to claim 1, characterized in that, The three-stage fermentation process includes: a. Main material fermentation: Mix the pre-wetted sorghum stalks with lime and pile them up for fermentation for 10-14 days, turning the pile twice during the period, to obtain partially decomposed sorghum stalks; b. Mixed fermentation: The partially decomposed sorghum stalks, sawdust and corn cobs are layered and piled up for 16-25 days. During this period, when the temperature of the core of the pile rises to 65℃ and is maintained for 3 days, the pile is turned over for the first time. The pile is turned over again on the 6th, 11th, 15th and 19th days to obtain the decomposed material. c. Sealed fermentation: Place the composted material obtained in step b in a pit, sprinkle with calcium bicarbonate solution, seal with a film, and ferment for 3-5 days.

5. The method for cultivating red pine mushrooms using sorghum straw according to claim 1, characterized in that, The spacing between holes for sowing the red pine mushroom spawn is 10cm×10cm, the sowing depth is 8-10cm, and the amount of spawn used per square meter is 600g.

6. The method for cultivating red pine mushrooms using sorghum straw according to claim 1, characterized in that, The management conditions during the mycelium growth period are as follows: maintain a substrate temperature of 20-25℃, a relative humidity of 80%, ventilate for 1.5 hours daily, and strictly avoid light.

7. The method for cultivating red pine mushrooms using sorghum straw according to claim 1, characterized in that, During the fruiting management, the environmental control conditions during the primordia differentiation period are: controlling the daytime temperature at 20℃ and the nighttime temperature at 10℃ to form a 10℃ temperature difference, and controlling the relative humidity of the air at 88%; the environmental control conditions during the fruiting body growth period are: maintaining the temperature at 16℃, the relative humidity of the air at 92%, and providing diffused light with a shading rate of 75%.

8. The method for cultivating red pine mushrooms using sorghum straw according to claim 1, characterized in that, The raised beds are constructed inside bamboo-pole greenhouses. The raised beds are 1.2m wide and 18cm high, with the middle being higher than the sides, forming a slope of 5°-8°. Drainage ditches are dug around the greenhouse.

9. The method for cultivating red pine mushrooms using sorghum straw according to claim 1, characterized in that, After harvesting, the mushroom residue is turned into the soil for return to the field.

10. A culture medium for the cultivation of red pine mushrooms, obtained by the three-stage fermentation process described in claim 3.

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