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Secondary fermentation of mushroom cultures
The secondary fermentation of mushroom culture materials means that the culture materials are composted. After the last tumbling, when the material temperature rises to 50°C to 60°C, it is transported into the fermentation room while it is hot and raises the temperature to 60 in 10 to 12 hours. °C ~ 62 °C and maintain 4 ~ 6 hours, and then ventilated cooling to 48 °C ~ 52 °C and maintain 4 ~ 5 days. Practice has shown that cultivation of mushrooms after cultivation of secondary fermentation yields about 40% higher than that of primary fermentation. Now introduce two kinds of commonly used secondary fermentation method and should pay attention to the problem. After the indoor heating, the mushroom house with better airtightness is closed to close the doors and windows and block the air vents. After the third batch of the first fermentation, when the temperature of the material rose to 50°C-60°C, the culture materials were transported into the mushroom house and concentrated in the middle layer. When the temperature of the material is 45°C, the outdoor burning coal stove will be moved into the mushroom house and heated up with swift fire. To ensure the humidity in the mushroom house, put a pot of water on the coal stove. The shorter the heating time, the better. It should reach 60°C-62°C within 10-12 hours and keep it for 4 hours. Then, the windows were ventilated, the temperature was lowered to 48°C to 52°C and maintained for 4 days. After the film is covered, the fermented field is selected for fermentation, and ventilation passages are made up or air holes are left in the stacking process. With the ventilation tunnel as the center axis, the culture material was turned to the secondary fermentation site and piled into a 1.5-2m wide, 0.8-1m high stockpile. The bamboo raft was bent into a bow-shaped bracket on the material pile, and both ends were inserted into the underground. The stack distance is about 30cm, covered with a film on the top and pressed tightly around it to allow secondary fermentation. No matter which method is used for secondary fermentation, the following points should be noted: 1 The secondary fermentation is carried out on the basis of one fermentation, and the quality of the first fermentation must be ensured first. 2 After stacking, the culture materials should be moved into the house as soon as possible, centrally stacked, and not scattered, so it is advisable to place them on the middle level. 3 pay attention to the moisture content of culture materials. Before the second fermentation to make up the water, with lime water to adjust the moisture content to 65% to 70%, ph value of 7.5 to 8. 4 The temperature of the secondary fermentation was 55°C-60°C for 4 hours, and the temperature control period was 48°C-53°C for 4 days. 5 timely end of fermentation, ventilation and cooling, in order to ensure the quality of culture material fermentation. The length of the secondary fermentation time depends on the length of the primary fermentation and the maturity of the material. When the primary fermentation takes a long time and the material is cooked, the secondary fermentation time can be shortened. 6 After the end of the secondary fermentation, if the culture material emits sweet odor and no ammonia odor, the color is dark brown red, and the surface is white with actinomycetes, the fermentation is successful.