Efficient cultivation of corn cobs for cultivation of oyster mushrooms

It is estimated that 100-150 kilograms of fresh mushroom can be produced per 100 kilograms of corn cob, and the bioconversion rate is 150%-250%. Material selection and processing. The corncob that was fresh and without mold during the year was exposed to sunlight for 2-3 days and crushed into corn kernels without sieving. Culture preparation.
Reference formula: corn cob 79%, bean straw 15%, lime 4%, gypsum 1%, calcium superphosphate 1%, urea 0.3%. Preparation method: First dissolve the lime and urea in water and stir in the material. The ratio of water to material is 1:1. Stacking fermentation. Spread the plastic film on the ground and stack it into 1.5m wide, 1m high, and unlimited length piles. Play a few holes through the bottom of the pile randomly down through the bottom of the pile, and then cover with a plastic film or straw curtain to stack and ferment. After 1 day, measure the heap. Temperature, if more than 60 °C, keep turning for 6 hours, turn the material inside, turn the inside to the outside, and then pile up, ferment to 60 °C, maintain 12-24 hours after the heap, the fermentation is completed.
Loading and inoculation. When the material temperature drops below 30°C, it can be bagged and 5025 cm polyethylene tube bag is used to inoculate according to the three-layer material four-layer strain inoculation method. The quantity is inoculated in 3:2:2:3, the seeding quantity is 10%-15% of the material weight, and the planted material bag is poached to both sides and upwards and the height is 1.5-2 meters.
Hyphae cultivation. 2 days after sowing, the material temperature began to rise, attention to changes in material temperature, 2-3 days after a heap, 6-7 days and then turn a heap, to prevent the material temperature rose above 35 °C. When the material temperature rises to 32°C, the doors and windows should be opened in time to spray water on the ground to reduce the accumulation level, and the bacteria bags should be scattered to disperse the heat in the bags quickly to reduce the temperature of the material. The temperature of the bag should be controlled at 25°C. About 10 days or so, the bag turns 180 degrees, so that the bottom of the stagnant water, in order to facilitate the uniform germs, about 20 days and then bag down, put the mycelium growth good bacteria bags together, poorly placed Together, it was contaminated and the pollution was light. Open the bag mouth and put it in the shade for a few days or use lime powder to cover it. The relative humidity of the indoor air is kept at about 65%. Generally, after 30 days, the mycelium can be filled with bacteria bags.
Mushroom management. When the material surface is covered with white hyphae, the zigzag on both sides of the bag can be unlocked, the bag mouth is rolled outwards, ventilation is enhanced, the room temperature is maintained at 14-18°C, and the relative humidity of the air is controlled at 85%-90%. Do not spray water buds, when the young mushrooms should be a small amount of water, grow to the size of beans, the number of water spray to increase, maintain air humidity 90%, at 10-25 °C under 5-7 days can be harvested. After harvesting the first oyster mushroom, the smashed mushroom shards are cut, and the water is sprayed again to seal the material surface and the same as the original, to keep the indoor air slightly dry, to promote the growth of mycelium and accumulation of nutrients, and strengthen the ventilation and light transmission. After the mushroom is formed, it is normally managed. After harvesting 2-3 oyster mushrooms, 0.2%-0.3% urea or potassium dihydrogen phosphate may be sprayed. The temperature during the entire growth period is controlled at 10-25°C and the humidity is 80%-95%.
Harvested. Pleurotus ostreatus from the species to the need for about 40 days, when the cap mature eight, the most fruiting body, the highest yield. When harvesting, hold the mushroom handle, rotate it out, or use a knife to cut it off from the base of the whole bush. Don't pull it hard, so as to avoid damage to the material surface, affecting the postharvest mushroom. The whole growth cycle can take 5-6 mushroom.

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