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Five ways to reduce the inoculation of edible mushrooms
Autumn and winter are the peak seasons for growing edible fungi, but many mushroom farmers suffer significant economic losses due to contamination during the inoculation process—often around 20% annually. To address this issue, five effective methods can be applied to significantly reduce contamination rates.
First, when preparing the fermentation material in bottles, it should be filled 1 to 2 cm above the culture medium, leaving about 4 cm of space from the top. After filling, the bottles are sterilized. This method helps prevent bacteria from mixing with the culture medium and ensures that all the mycelium is of similar age, leading to more consistent growth.
Second, using the wheat germination method can also improve results. The grains are first allowed to germinate until the sprouts are 1 to 2 times the length of the grain, then fully dried and stored. One day before inoculation, the wheat is soaked for 12 hours and directly placed into bottles for sterilization. This approach eliminates the need to cook the grains, speeds up bacterial growth, and reduces contamination to between 2% and 3%.
Third, switching from solid to liquid culture media can greatly enhance efficiency. Traditional solid media often lead to slow growth and uneven mycelium age, increasing the risk of contamination. By using a liquid medium instead, the growth rate improves, and the contamination rate can be reduced to as low as 2%.
Fourth, selecting high-quality original strains is crucial. Using strains from the bottom of the bottle ensures stronger vitality and faster hyphal growth after inoculation, which lowers the risk of contamination. It's recommended to discard the top 1/5 of the original strain, which can help reduce the contamination rate to around 3%.
Finally, timing plays an important role. In hot and humid conditions, bacterial growth is rapid, but so is the risk of contamination. To counter this, inoculation should be done during cooler periods, such as early morning or late evening. If possible, using an air-conditioned room for inoculation can further minimize contamination risks.
By implementing these strategies, mushroom farmers can significantly improve their yields and reduce losses caused by contamination.