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Edible fungus cultures made from starters have four advantages
The starter-based edible fungus culture material offers four key advantages over traditional methods, making it a more efficient and environmentally friendly option. These benefits are reflected in the following aspects:
First, the fermentation process using the starter significantly accelerates temperature rise. For instance, with the Kinpo fermentation agent, the material can quickly reach 60–70°C within two to three days. This high temperature not only eliminates harmful bacteria but also destroys most of the eggs, reducing contamination risks.
Second, microbial activity is greatly enhanced. Beneficial microorganisms such as bacteria, fungi, actinomycetes, and nitrogen-fixing bacteria multiply rapidly during fermentation. Actinomycetes, in particular, increase by more than 100 times compared to secondary fermentation. These beneficial microbes "preempt" the space, limiting the growth of harmful bacteria. Their large population also generates more heat, maintaining a high temperature for an extended period. Additionally, antibiotics produced by these microbes act as a natural barrier, preventing the return of unwanted bacteria.
Third, the nutrient composition of the culture material is improved. As the fermentation progresses, cellulose-decomposing fungi and actinomycetes break down cellulose, reducing its content while increasing soluble sugars. The carbon-to-nitrogen ratio becomes more favorable, and free protein is converted into mycelial protein that supports stronger mushroom growth. Using the Golden Baby ferment, for example, can boost yield by 20–30%.
Fourth, the use of the starter expands raw material options and allows for greater flexibility in manure usage. Traditional cultivation often relies on cotton husk, while crop stalks are frequently burned, causing environmental harm. With the starter, these materials can be effectively fermented, breaking down cellulose and making nutrients more accessible to mushrooms. Poultry manure, which is rich in nutrients, can be used more efficiently, while cow or pig manure, though lower in nutrients, can still serve as valuable inputs. This reduces reliance on expensive bran and cake fertilizers and helps recycle waste materials like failed cultivation bags or uncontaminated mushroom sticks. By transforming clinker into usable fermented material, the process becomes more cost-effective, eco-friendly, and easier to manage, ultimately boosting production.