Difference between revisions of "Commercial-scale mushroom cultivation"
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# Keep bags hanging for three weeks in temperature regulated incubator room | # Keep bags hanging for three weeks in temperature regulated incubator room | ||
# Move bags to humidified room an wait about two weeks for fruiting | # Move bags to humidified room an wait about two weeks for fruiting | ||
| − | + | #*Bags may fruit heavily and then fruit less heavily again in a week | |
# Harvest mushrooms and store or dry for longer-term storage | # Harvest mushrooms and store or dry for longer-term storage | ||
Revision as of 11:14, 1 September 2015
This is an example of a commercial-scale straw culture operation:
Basic Steps
- Obtain mother culture and keep refrigerated
- Replicate small piece of mother culture in petri dishes with agar
- Sterilize barley or other grain in a pressure cooker
- Mix culture from petri dishes into sterilized grain in bags kept in a sterile, temperature regulated environment
- Sterilize straw in steam boiler room (or other method)
- Mix 1:4 inoculated grain with straw in bags
- Keep bags hanging for three weeks in temperature regulated incubator room
- Move bags to humidified room an wait about two weeks for fruiting
- Bags may fruit heavily and then fruit less heavily again in a week
- Harvest mushrooms and store or dry for longer-term storage
