Cultivating *Pleurotus ostreatus* using corn cobs and bean curd residue as a growing medium is an efficient and sustainable agricultural practice. Both materials are rich in crude protein, crude fat, and essential amino acids, making them ideal for mushroom cultivation. This method can yield up to 50-75 kg of fresh mushrooms per square meter, with a biological efficiency ranging from 150% to 200%, offering significant economic returns. Below are the detailed high-yield and high-efficiency techniques for co-cultivating oyster mushrooms with these agricultural by-products.
1. **Material Proportioning**: Combine 100 kg of crushed corn cobs with 80 kg of wet bean curd residue and 6 kg of white ash. This blend ensures a balanced nutrient profile and optimal moisture retention.
2. **Preparation of Bags**: Mix the wet bean curd residue and white ash with water, then combine with the corn cobs until the moisture content reaches 65%. Use 50x25x0.05 cm low-pressure polyethylene bags to pack the mixture, compressing approximately 1.25 kg of dry material per bag. Secure both ends with strings.
3. **Sterilization**: Sterilize the bags under normal pressure at 100°C for 8–10 hours. After cooling, maintain the temperature below 30°C before inoculation. The inoculation room should be sterilized twice: first with potassium permanganate and formaldehyde (1:3 ratio), and second with a mist sterilization box.
4. **Strain Selection**: Suitable strains include Nanjing No. 1, Life No. 1, CCEF89, and Jiuping No. 1. These varieties exhibit strong mycelial growth, rapid colonization, and high-quality yields. Third-grade strains are typically used for a 30–40 day cultivation cycle.
5. **Inoculation Technique**: Inoculate both ends of the bag and drill three holes in the middle. Cut the spawn into small pieces, similar in size to peanuts, and use about 15% of the total material weight as inoculum. This method promotes fast germination and reduces contamination risks.
6. **Mycelium Cultivation**: Place the inoculated bags in the growing room, arranging them in rows with two bags facing each other. Stack 5–7 layers high, keeping 50 cm between lines. Maintain a room temperature of around 15°C, and cool if it exceeds 25°C. Turn the bags every 10 days and expect full colonization within 30 days.
7. **Bacterial Contamination Control**: If bacterial growth is detected, inject 95% alcohol, 5% formaldehyde, 20% lime water, or diesel into the affected areas. Ensure the liquid covers the entire bacterial growth area. If the infection is severe, remove the contaminated bag immediately.
8. **Soil Covering and Nutrient Management**: Dig a 1-meter wide and 35-cm deep trench, line the bottom with insecticides and fungicides, and place the fully colonized bags vertically. Fill the gaps with moist soil and compact it. Prepare a nutrient solution with urea, potassium dihydrogen phosphate, magnesium sulfate, and lime. Cover the bags with soil, ensuring the surface is level, and cover with plastic film, leaving the edges open for ventilation.
9. **Fruiting Body Management**: Ventilate daily for one hour, adjusting timing based on ambient temperature. Keep the humidity at around 95% by spraying water into the air. Within 7–10 days after fruiting body formation, mushrooms will be ready for harvest.
10. **Harvesting and Reuse**: Harvest when the cap margin begins to curl, indicating peak quality and size. After picking, clean the substrate and spray for 3–5 days. Re-water the surface and expect a second flush within a week. Typically, 4–6 harvests can be made over 4–6 months, maximizing the yield from each batch.
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