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The application of goldfish fermentation auxiliaries in producing edible fungi culture materials offers a range of advantages, including rapid fermentation, efficient processing, high-temperature and low-temperature adaptability, significantly reduced production time, lower labor demands, and cost-effectiveness. This method is characterized by its "generality" — meaning it can be applied to almost any organic material that can be fermented — and its "strong adaptability," which allows it to perform well under various environmental conditions. Comparative tests have shown that this fermentative agent outperforms similar products from around the world, such as Japan’s EM, South Korea’s Agricultural Fur, and Enzyme. Its performance stands out due to speed, intensity, effectiveness, and affordability.
1. **Fast Fermentation, Saving Time and Resources**: This product enables edible mushroom culture materials to reach 60–70°C within just two or three days (provided the initial temperature is above 15°C). As a result, the overall fermentation time for mushroom culture materials is cut in half, with some cases seeing a reduction of over 10 days. This allows mushrooms to be harvested up to a week earlier. For species like oyster mushrooms, straw mushrooms, and shiitake, the fermentation cycle is shortened by 3–4 days. It also reduces the number of times the material needs to be turned, lowering labor costs and saving on human, material, and economic resources.
2. **Enhanced Efficiency and Increased Yield**: The product rapidly degrades and converts nutrients in the raw materials, making the nutritional profile more balanced and rich. This helps edible fungi absorb nutrients more efficiently, reducing waste and increasing nutrient utilization. Compared to traditional methods, using this product can boost edible fungus yields by 20–30%, making it a highly effective solution for farmers looking to maximize output.
3. **Pest Control and Quality Improvement**: When used in the fermentation process, the microbial mass produced by this product generates high temperatures and strong microbial activity, effectively killing most pests, their eggs, and harmful bacteria. Beneficial microorganisms form a dominant bacterial group that creates an ecological barrier against harmful pathogens. These microbes also secrete enzymes and antibiotics that inhibit the growth of harmful bacteria, reducing the need for chemical pesticides and fungicides. As a result, the flavor, appearance, and overall quality of the edible fungi are improved, offering a healthier and more appealing product to consumers.
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