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在食用菌栽培过程中,常碰到培养料酸变问题.其表现为:在发菌期,pH值降至6以下,培养料出现酸味,菌丝稀疏,长势不旺,甚至消失,接种口大量吐水,随之出现臭味,最后栽培袋腐败变软,导致栽培失败.近年来,我们在生产中采取了以下三项措施,可有效地防止培养料酸变,栽培成功率达100%.(一)控制培养料的含水量以增加透气量食用菌一般是好气性真菌,需较多氧气,在培养料含水量偏高或通气不良时,中温型兼性和嫌性的酵母菌、乳酸细菌等得以孳生、产酸,导致料内pH值迅速下降,抑制杀死菌丝.我们栽培平菇、灵芝时,用木屑料控制含水量在55%,料水比1∶1,棉子壳料含水量60%,
In the process of edible fungus cultivation, often encounter the problem of acidification of the cooking material.The performance is: during the germination period, the pH value dropped below 6, the culture material appears sour, sparse mycelium, growth is not flourishing, or even disappear, In the recent years, we have taken the following three measures in production, which can effectively prevent the acidification of the culture material, and the success rate of cultivation is up to 100%. (A) to control the moisture content of culture material to increase the amount of air permeability Edible fungi are generally aerobic fungi, more oxygen, high water content in culture medium or poor ventilation, moderate temperature Susceptibility and suspect yeast, lactic acid Bacteria, etc. to breed, acid, resulting in the rapid decline in the pH value of the material, inhibit the killing of mycelium.We cultivated mushrooms, Ganoderma lucidum, the wood content control with 55% moisture content, material to water ratio 1: 1, Material moisture content of 60%