Distillers grains are an excellent raw material for growing mushrooms, especially for species like Coprinus comatus. Not only do they help reduce the cost of mushroom cultivation, but they also contribute to environmental sustainability by repurposing a byproduct that would otherwise be discarded. However, distillers grains contain small amounts of ethanol and active yeast, which can be harmful to mycelium growth. Additionally, their high acidity—typically with a pH between 3 and 5—requires careful adjustment before use.
To cultivate Coprinus comatus using distillers grains, a specific formula is recommended: 90% distillers grains, 8% lime, 1% gypsum, and 1% ammonium bicarbonate. This mix achieves a biological efficiency of 120% to 130%, making it highly efficient and economically viable.
The preparation process starts with mixing the ingredients thoroughly. Lime, gypsum, and ammonium bicarbonate are directly added to the distillers grains to raise the pH to between 9 and 11. The mixture is then fermented for 5 to 8 hours to ensure proper breakdown and uniformity. After fermentation, the material is spread out and cooled before being used for sowing.
It’s important to use high-quality mushroom strains, as they play a crucial role in achieving high yields. Superior strains not only grow faster but also have better substrate decomposition abilities, strong resistance to diseases, and a higher fruiting rate. Choosing the right strain is essential for successful cultivation.
For sowing, 5026 polyethylene bags are commonly used. A layered sowing technique is applied, typically four layers of material with three layers of inoculum. The sides of the bag are evenly sprinkled with the culture, while the middle layers are placed closer to the outside. At the end of the bag, 3 to 4 small holes are manually sealed to allow for proper air exchange. The ideal temperature for mycelium growth is 23°C to 26°C, which supports rapid development without encouraging bacterial contamination.
During the fruiting stage, after 30 to 35 days of mycelium growth, the bags are placed in a well-ventilated shed. The area should be sterilized and treated with 2% formaldehyde and 1% dichlorvos for 24 hours to prevent pests and pathogens. Soil is prepared by adding 2.5 kg of lime, 2.5 kg of wood ash, and 1 kg of phosphate fertilizer per square meter. The bags are then removed from the plastic and laid on top of the soil, covered with about 4 cm of soil. Water is sprayed once, and a small arch is placed over the bed to maintain humidity.
Throughout the fruiting period, maintaining proper humidity (around 85%) and temperature (13°C to 26°C) is critical. After about 10 days, aerial hyphae begin to appear, and regular ventilation and light misting are required. Direct spraying should be avoided until the fruiting bodies emerge. At this point, increasing humidity and improving air circulation are key to maximizing yield.
Harvesting should occur when the mushrooms are fully matured. They should be gently pulled from the base without disturbing the surrounding soil. Any leftover debris should be cleared immediately. Water is sprayed 1 to 2 times daily to keep the soil moist but not waterlogged. Typically, 4 to 5 harvests can be made from one batch. It's important to sell or process the mushrooms quickly after harvesting, as they tend to lose quality within two days. Timely handling ensures maximum market value and quality.
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