Corn cobs and tofu are often seen. Many people will use these two things as waste. In fact, corn cobs and tofu are rich in crude protein, crude fat and amino acids. Corn cobs and bean curd are used as culture medium to cultivate Pleurotus ostreatus. It can achieve very good results. Today, I will share with you the methods and precautions for the cultivation of oyster mushrooms with corn cob and bean curd.
Corn cob and bean curd should pay attention to the following points:
1. Culture material ratio. Crush corncob 100 kg, wet bean curd 80 kg, lime 6 kg.
2. Mixing bags. Dilute the wet bean curd residue and lime with water, then pour it into the corn cob and mix well, and adjust the water content of the culture material to 65%. A 50 cm x 25 cm x 0.05 cm polyethylene low pressure plastic cartridge was used for compaction (about 1.25 kg per bag of dry material) and the ends were tied with a rope.
3. Sterilization. The corn cob and the bean curd should be sterilized by cultivating the oyster mushroom. The bag is sterilized by atmospheric pressure at a temperature of 100 ° C for 8-10 hours. After 8 to 10 hours of suffocation after the ceasefire. After the pan was placed, the material was inoculated when it was cooled to 30 °C. The inoculation room was disinfected twice. The bacteria bag was fumigated with potassium permanganate and formaldehyde before being carried into the inoculation room. After the bag is moved into the inoculation room, it is disinfected once with a mist sterilization box.
4. Selection of strains. Nanjing No.1, Life No.1, ccef89, Jiuping No.1 and other varieties are selected, and the age of the third-grade strains is 30-40 days.
5. Inoculation method. Inoculate the three ends of the bag and three holes in the middle. Cut the strain into small pieces of peanut size, not too small. The inoculum was 15% by weight of dry material. This method has a rapid germination and can quickly occupy the surface and reduce the infection of bacteria.
6. Inoculation management. The inoculated bag is moved to the culture room and placed in a row, stacking 5-7 layers with a spacing of 50 cm per line. The room temperature is preferably 15t, and the air temperature is lowered immediately after 25°C, and the temperature of the control material is 25 or less. After 10 days of cultivation, it is turned over once and exchanged between upper and lower layers. 30 days can be filled with bacteria bags.
7. Miscellaneous treatment. In the process of bacteria in the bacteria bag: if the growth of bacteria is found, one of the fungicides such as 95% alcohol, 5% formaldehyde, 20% lime water, 5% carbolic acid can be injected into the growth of the bacteria by syringe. In the material, the permeation area and depth of the chemical solution are larger than the growth area of ​​the bacteria to control the bacteria. If the area of ​​the bacteria in the bag is too large to be controlled by the liquid, pick it up and take it outdoors.
8. 畦 覆 ± cultivation. Corn cobs and bean curd cultivating oyster mushrooms can be excavated to make sputum, 畦 width 1 m, depth 35 cm, length is not limited. Spray insecticide and bactericide (80% dichlorvos emulsion 1000 times solution and 10% lime water) at the bottom and around the bottom. Then remove the mycelium-filled bag from the plastic bag and place it vertically in the crucible. The column is 2 meters apart. Fill the gap with the fluvo-aquic soil and compact it, and pour the nutrient water. (Nutrition water formula: water 100 kg, urea 500 Gram, 300 g of potassium dihydrogen phosphate, 200 g of magnesium sulfate, 4 kg of lime). The covering soil is level with the material surface, the residual soil of the material surface is washed away with water, the material surface is exposed, and then the plastic film is covered, and the surrounding area is not compacted for ventilation.
9. Mushroom management. The corn cob and the bean curd cultivar were cultivated for 1 hour per day in order to promote the formation of fruit bodies. When the temperature is higher than 15 °C, it is ventilated at night; when the temperature is lower than 0 °C, it is ventilated at noon. At the same time, the plastic film of the kneading surface is opened and ventilated. A few days later, a large number of buds grew, and the original cap was formed at the top. The mask was removed and sprayed into the air every day to maintain the relative humidity of the indoor air of 95%, from the formation of fruiting bodies to picking for 7-10 days.
10. Harvest. Pick when the edge of the cap is in the shape of a copper beak. At this time, the quality of the mushroom is good, the weight is large, and the tide is fast. After picking, clean the kneading surface, stop spraying water for 3-5 days, then pour the water into the crucible once to keep the kneading surface moist. After 1 week, the plaque grows again, and it is still managed according to the first mushroom management method. Generally, 4-6 batches are harvested, and the whole growth period is 4 months.
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