Northeast sulfur commonly known as pear or chicken tree mushroom, is a relatively rare wild edible fungus, is a basidiomycete subphylum non-fold bacteria porous species of bacteria belonging to the genus sulfur. The fruit body of the Sulfolopyrum spp. is fleshy, and the lower edges of the S. frutescens grow on the substrate as imbricate. The edges are wavy and the color ranges from pale yellow to scarlet. Its fruiting bodies are colorful, tender and nutritious when young. It was determined that the content of amino acids in each 100 g of dried product was significantly higher than that of common mushrooms such as shiitake, mushroom, oyster mushroom, and edible fungus, especially the content of alanine was 489 mg higher than that of shiitake mushroom, 133 mg higher than that of mushroom, and higher than fungus. 302mg, mature fruiting body extracts have a certain anti-cancer effect. Wild sulfur bacteria are widely distributed in China, especially in Liaoning, Jilin, Heilongjiang, Sichuan, Yunnan, Guangdong, and Guangxi provinces, and most of them occur in the late summer or early fall of live or decayed coffins. At present, there are fewer and fewer wild resources. The collection of wild mushrooms alone can no longer meet the needs of the consumer market. Therefore, sulfur bacteria has become a food and medicinal fungus that needs to be developed. The price of fresh mushrooms in Anshan City, Liaoning Province, has reached 80 yuan/kg, but it is still in short supply.
Fushun City Institute of Agricultural Studies, Liaoning Province, Institute of Edible Fungus, scientific and technical personnel in 2002 after 3 years of domestication trials, has basically grasped the biological characteristics of the bacteria, summed up the artificial cultivation techniques. The technical points are briefly described below.
1 Biological characteristics
1.1 Nutrition
The sulfur mycelium has a strong ability to decompose wood and cellulose, and it can grow on both live oak wood and decayed oak wood. In the artificial cultivation, large-grained hardwood is used as the main material, and a certain amount of auxiliary materials are added.
1.2 Temperature
Most of the wild sulfur bacteria in Liaoning region occurred in late summer and early autumn. The optimum growth temperature of mycelium is 25-28°C, and the optimum temperature for the fruit body is 18-22°C. It is difficult to form primordium above 25°C or below 12°C.
1.3 Moisture
At the mycelial stage, the water content in the culture medium is required to be about 60%, and the space humidity is 60% to 70%. In the fruit body stage, the optimum water content in the medium is 60% to 70%, and the relative humidity in the space is 80% to 90%.
1.4 Lighting
The mycelium stage does not require illumination, and the fruiting body stage requires a certain amount of scattered light, and the lighter the brighter the fruit body color is. However, the light intensity does not affect the yield.
1.5 Air
Both the mycelium phase and the fruiting phase require sufficient oxygen, the carbon dioxide concentration in the environment is too high, the growth of fruiting bodies is inhibited, and even deformity occurs.
1.6 pH
The pH during mycelial incubation is 6-7. The optimum pH for the fruiting stage is 4 to 6.5.
2 bag cultivation
2.1 Seasonal arrangements
According to the flexible arrangement of natural conditions throughout the country, the best fruiting period can catch up with the natural temperature suitable for mushrooming, producing cultivars 60 days in advance, and producing the original species and preparing culture materials 45 days in advance.
2.2 Site
Some vacant simple houses, plastic greenhouses or woodlands can be used for the cultivation of sulfur bacteria after thorough disinfection.
2.3 Strains
The parent species can be obtained by tissue separation and can be used in production after purification and rejuvenation. The standard mothers were light yellow or orange on PDA medium, with strong hairs, double mycelium, and no cords. The original species and cultivars have the same formula (80% of wood chips, 15% of wheat bran, 4% of soya bean powder, 1% of gypsum, and 60% of water content), and they are sterilized and inoculated according to conventional methods.
2.4 Cultivation materials
According to the size of the production scale, the number of cultivation materials can be determined. Recipe: 80% of wood chips, 10% of wheat bran, 6% of rice bran, 3% of soybean powder, 1% of gypsum, 0.2% of potassium dihydrogen phosphate, and 60% of water content.
2.5 Cultivation materials bagging
The above formula material is uniformly mixed into a low-pressure polyethylene bag, and the length of the bag is 55 cm, width is 30 cm, and thickness is 0.04 cm. Edge loading material compaction, the more real the better, each bag of material 6kg, and then use a diameter of 8cm diameter ring (can be used to make plastic pipe saw) cover the mouth, the bag mouth valgus, and cover with a large tampon, wrapped The waterproof sulfuric acid paper was then sterilized in an atmospheric autoclave at 100°C for 20 hours. Move into the inoculation room after panning.
2.6 Inoculation culture
Only when the temperature of the bag falls below 25°C can the inoculation be carried out. It is required to use a sterile fine wooden stick to zip the bag to the lower part of the bag and timely insert the woody bacteria species. Each bottle (canned bottle) cultivar can receive 1 bag. After inoculation, the bags were placed on a culture stand with 10 cm intervals between the columns for bacteria management. The space temperature is controlled at about 25°C, timely ventilation, and closed light culture. After 60 days, mycelium can fill the entire bag and rejuvenate for 7-10 days.
2.7 Prompt bud processing
Move the stumps into the mushroom shed and stand on the ground. Each column is 12cm apart. Sulfur bacteria is a type of thermophilic fungi that require a certain temperature difference to form primordia. In this period, it is necessary to adjust the temperature difference in the greenhouse. In general, the ventilation is carried out. At night, the plastic sheeting around the shed is lifted and put down in the morning, and given a certain amount of scattered light stimulation, the average daily temperature is controlled at about 20°C.
2.8 Mushroom Management
About 10 to 15 days, you can see the white knob-shaped primordium at the mouth of the bag. Then remove the tampon in time and lift the bag to leave enough space for the growth of the fruit body, and increase the space humidity to 90%. Ventilate the shed twice a day for 20 to 30 minutes each time and increase the light intensity. As the fruiting body grows, the color gradually turns yellow, and finally it turns red.
2.9 Harvesting
When the fruit body of S. sulphur was young and imbricate, and the edge of the cap had just appeared wavy, it was timely harvested. If medicinal, the harvest period can be postponed appropriately. After harvesting, stop the water and keep the bacteria for 7 to 10 days. After the mushrooming management, it is possible to produce a tidal mushroom. A total of 3 to 4 tides can be harvested. The bioconversion rate can reach over 70%.
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