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随着我国香菇产业规模的快速发展,栽培数量随之扩展,而培养料变质酸化、发臭成为香菇生产的技术疑难问题,轻则影响产量,重则栽培失败。传统的香菇代料采用常规含水量55%~65%合成的培养料,要求“当天拌料,当天装袋,当天点火灭菌”的袋料制作生产方法,防止培养料合成后的自然发酵引起的培养料变质、发酸的质量控制措施,生产规模在5 000袋以上的,需要提前半天时间拌料才能保障制袋数量需要。笔者试验研究出适用于生产规模在10 000袋以上的预防培养料变质酸败措施,经过西峡县2008年以来的推广应用效果良好。
With the rapid development of the scale of mushroom industry in our country, the quantity of cultivation expands along with it, while the cultivation of materials deteriorates acidification and smelly becomes the technical difficult problem of mushroom production, which affects the yield and the failure of cultivation. Traditional mushrooms using conventional materials 55% ~ 65% water content of the culture medium, requiring “day of the material, the day of bagging, the day of fire sterilization ” bag material production methods to prevent the synthesis of natural materials after cultivation of natural Fermentation caused deterioration of culture materials, sour quality control measures, production scale in more than 5 000 bags, the need for half a day in advance to ensure that the amount of material needed to make bags. The author experimented and developed measures for preventing and controlling spoilage of cultivated materials which have a production scale of more than 10,000 bags. Since Xixia County was popularized and applied well in 2008,