Distillers grains are an excellent raw material for cultivating mushrooms, offering both economic and environmental benefits. They not only help reduce the cost of mushroom production but also contribute to solving waste management issues. These grains are particularly suitable for growing mycelium species like *Coprinus comatus*. However, they contain small amounts of ethanol and active yeast, which can be harmful to mycelial growth. Additionally, their high acidity—typically with a pH between 3 and 5—requires careful handling before use.
When using fresh distillers grains for *Coprinus comatus* cultivation, it's essential to follow a proper formula. The standard mix includes 90% distillers grains, 8% lime, 1%, gypsum, and 1% ammonium bicarbonate. This combination results in a biological efficiency of 120% to 130%. To ensure optimal conditions, the first step is to prepare the substrate properly.
The preparation process begins by mixing lime, gypsum, and ammonium bicarbonate directly into the distillers grains. This helps raise the pH to between 9 and 11, which is ideal for mycelial development. The other ingredients, such as cottonseed hulls and corn cobs, should be prepared according to standard mushroom cultivation practices. After mixing, the substrate should be evenly fermented for 5 to 8 hours. Once done, spread it out and let it cool. Uniform mixing and maintaining a high initial pH are crucial steps in this phase.
It’s important to note that using high-quality, high-yield strains is key to successful cultivation. Good strains have strong viability, efficient decomposition ability, rapid mycelial growth, and high adaptability. They are more resistant to diseases and produce higher yields. Choosing the right strain is the foundation of a successful harvest.
Once the substrate is ready, the next step is bagging and sowing. Use 5026 polyethylene bags and employ a layered sowing method: four layers of substrate with three layers of mycelium. The sides of the bag should be evenly inoculated, while the middle layers are placed closer to the plastic. At the end of each bag, sew 3 to 4 small holes to allow for proper ventilation. The ideal temperature for mycelium growth is between 23°C and 26°C. Maintaining this range ensures fast and healthy growth without promoting unwanted bacterial contamination.
After 30 to 35 days of incubation, the fruiting stage can begin. Before starting, the growing area—such as a shed or greenhouse—should be sterilized and protected against pests. The soil should be treated with 2% formaldehyde and 1% dichlorvos for 24 hours. Then, add 2.5 kg of lime, 2.5 kg of wood ash, and 1 kg of phosphate fertilizer per square meter of soil. Remove the plastic cover from the mushroom bags and place them on the prepared soil, covering them with about 4 cm of soil. Water the area once and then cover it with a small arch structure.
During the fruiting period, maintain a temperature of 13°C to 26°C and keep the humidity around 85%. After about 10 days, aerial hyphae will appear on the surface. At this point, regular ventilation and light misting are necessary. Avoid direct spraying on the fruiting bodies. As the mushrooms start to emerge, increase humidity and ensure good air circulation. Proper watering and environmental control are essential during this phase.
Harvesting *Coprinus comatus* at the right time is critical for quality and yield. Pick the mushrooms when they are fully mature, gently pulling them from the base without disturbing the surrounding soil. Clean up any leftover debris after harvesting. Spray the soil 1 to 2 times daily to maintain moisture, but avoid overwatering. Typically, 4 to 5 harvests can be made from one batch. After harvesting, it’s important to sell or process the mushrooms promptly, as they tend to lose quality within two days if left unprocessed.
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