What should be paid attention to during the cultivation of Pleurotus eryngii mycelium?

What should be paid attention to during the cultivation of Pleurotus eryngii mycelium?

Mycelium cultivation
The ventilation openings of the culture room should be equipped with insect and mouse-proof devices such as high-efficiency filters, and strict disinfection should be carried out before entering the bag (bottle). At this stage, the main attention should be paid to temperature and ventilation, dark light cultivation, and "diligent observation and diligent management".

Due to the growth and respiration of mycelium, a large amount of carbon dioxide is released in the culture room, so a good ventilation system is required indoors, and the carbon dioxide concentration should be kept at 0.3%~0.5%.

Mycelium releases heat during respiratory growth: Therefore, the temperature in the bottle (bag) is generally 3~4℃ higher than the room temperature in the middle of growth. In order to ensure the optimal growth enzyme activity of mycelium, the room temperature is generally controlled at 20~22℃, and the relative humidity of the indoor air is controlled at 60%~70%.

Generally, it can be fully grown in 25-30 days. In management, attention must be paid to the intensity of weeding, especially on the 5th to 12th day of cultivation. It is required to weed out once a day, especially to pick out the bags (bottles) infected with Neurospora to prevent Neurospora from ejecting spores and causing pollution to the entire environment.

In daily cultivation and management work, light stimulation should be minimized as much as possible. Workers can prepare flashlights to work and avoid turning on the headlights.

When the mycelium of Pleurotus eryngii fills the bags (bottles), it is not advisable to rush to produce mushrooms. There should be a low-temperature ripening period. Because at this time, the mycelium is only grown on the surface of the cultivation bag (bottle), and the material has not been "eaten through", and further cultivation is required. After-ripening can make the mycelium thick and white, so as to store enough nutrients and reach physiological maturity.

During the after-ripening culture, a certain amount of scattered light is given, and the temperature is 10-12℃. This stage usually lasts 10-12 days. When there is a sound when the bag is patted, the cross-section of the mushroom block is cut, the mycelium section is neat, the color of the substrate cannot be seen, and the mushroom fragrance is smelled, the after-ripening stage is completed.