In mushroom cultivation, it is often encountered that the mycelium does not eat, yellow, and shrink after germination, which seriously affects the development of mushroom production. The causes and prevention methods will be introduced as follows:
First, high temperature burning bacteria. The sowing temperature was high, the culture material was too thick, the temperature of the material after fermentation did not decrease steadily, and the temperature in the culture material was higher than 30°C.
Prevention: The sowing time of the mushroom should avoid the high temperature period. The material temperature should be stable below 25°C when sowing. After sowing, the mycelium was found to have shrunk due to high temperature. It should be re-turned and ventilated, and then the humidity of the culture material should be adjusted and replanted.
Second, the material has ammonia. When the heap was built, the amount of nitrogen fertilizer was too much, or the nitrogen fertilizer was added too late (it was only added when the latter was turned). After the bacteria seeds were sown, ammonia gas was present in the culture material.
Prevention: When adding chemical fertilizers such as urea to the culture materials, appropriate amounts should be added when building the heap. Ammonia gas was found in the material, doors and windows were opened in time, and 2% formaldehyde solution was sprayed to turn over the material. After the ammonia smell was absent, the seeds were replanted.
Third, training materials too. The culture material is dry when sowing. If the climate is dry, the material will grow slowly after the germination of the mycelium, and it will shrink with weakness.
Prevention: The material surface can be covered with a layer of wet straw (soaked with 0.5% lime water), which can make the mycelium re-emerge and eat. Seeding is in dry weather. Close doors and windows 3 days after sowing. It is better to use layer broadcast and cover seeding.
Fourth, the material is too much water. The water content of the culture material is too high. After covering the soil, it encounters high temperatures, or sprays heavy water at high temperatures, and there is no timely ventilation. The mycelium shrinks due to insufficient oxygen supply and decreased vigor.
Control: Control the moisture when stacking materials, if the material is found to be excessively high when it is turned, it should be spread out and aired before reconstructing. The moisture content of the fermented material should be 60-65%. Hyphae atrophy caused by spray heavy water in later period, after ventilation, hyphae can resume growth. The total thickness of the bed cover should not be less than 4 - 4.5 cm.
Fifth, poor quality strains. The bacteria species on the way to purchase seeds are heated, which reduces the vigor of the mycelia. The strains cannot be used in time, the strains age, the growing tendency becomes weak, and the undesirable environment after sowing will cause the hyphae to shrink.
Control: Select suitable culture materials to cultivate bacteria, strains should be thick and strong mycelium germination; when buying species to avoid the high temperature days; do not need to seed the bacteria of aging.
6. Insect pests: The main pests are crickets, which are not easy to see in the early stage. They are mainly harmful to hyphae and cause the hyphae to break and shrink. Pests can be introduced into compost and overburden and can cause serious damage.
Prevention: Comprehensive prevention and control of fleas. Do a good job in the post-fermentation culture materials, cover soil to be insecticidal treatment, strains in the day before sowing with dichlorvos fumigation and so on. In addition, the mushroom powder can be effectively sprinkled into the material before sowing. Found in the cultivation of earthworms, early control with chemicals.
Lishida White Rice Vinegar is mainly used for pickling,making salads,sweet and sour dishes and sushi foods.Brewed from rice and other high quality ingredients,many families cook sweet & sour spare ribs,fish with this great vinegar.Welcome to share your recipes for white rice vinegar to us and people loving cuisines!
White Rice Vinegar
White Rice Wine,Chinese White Vinegar,Rice Vinegar White Vinegar,White Rice Wine Vinegar
KAIPING CITY LISHIDA FLAVOURING&FOOD CO.,LTD , https://www.lishidafood.com