Scientific selection of bacteria bags
Bacterial bag specifications In actual production, according to different cultivation time, select the corresponding specifications of the bacterial bag. In the late summer and early autumn, choose a 20×40 cm or 22×45 cm fungus bag, in autumn, choose a 24×45 cm or 25×50 cm fungus bag, and in the late autumn and early winter, choose a 25×50 cm or 26×52 cm fungus bag. In winter, choose 25×50 cm or 28×55 cm fungus bags.
Bacteria bag quality Bacteria bags do not use plastic bags with high transparency, but high-density low-pressure polyethylene plastic bags with slightly darker colors.
Selection and preparation of strains
Strain selection According to different cultivation time, strains with different characteristics are selected to prevent cultivation of low-temperature strains in high-temperature seasons and cultivation of high-temperature strains in low-temperature seasons. It is necessary to select several varieties, feed them in batches, and supply different types of oyster mushrooms according to the season. Rotation cultivation of strains of the same strain is required.
Strains are prepared with the best self-made strains conditionally to reduce costs. The original seeds can be prepared with wheat kernels, corn kernels, and sorghum kernels, and the cultivated seeds are prepared with pure cotton seed husks as much as possible, or some corn cobs can be appropriately mixed.
Build a mushroom house or mushroom shed
The old house can be slightly modified, the roof is transformed into a film roof, the wall is painted with lime, and insecticides such as phoxim, dichlorvos, etc. are sprayed, and then smoked with sulfur; after the floor in the room is leveled, lay a layer 10-15 cm thick new soil, when germinating, lay another layer of plastic film. Mushroom sheds can also be built in the open space behind the front houses of the village or by the ponds according to the amount of feed. If conditions permit, it is best to build a standardized mushroom house or mushroom shed, batch feeding, and large-scale production.
Bacteria management
The quality of the fungus bag determines the output of Pleurotus ostreatus. After bagging, the mushroom room or mushroom shed must always maintain a suitable temperature. The mushroom farmer should make a check card, which indicates the proper temperature required for the growth of the mycelium. Check it every 2 to 3 hours, and record the detailed temperature, humidity, and ventilation. 7 days after bagging, the material temperature can be basically stable. A few more thermometers should be placed in the stack of bacteria bags up and down, not only depends on the temperature in the room or shed, but also depends on the temperature between the stacks of bacteria bags. Try to get germs at moderate temperature and keep the temperature at 18-22℃. When the temperature is high, the stack of bacteria bags should be inverted to reduce the number of layers.
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