Bailing Mushroom, also known as *Pleurotus eryngii*, is a unique variety of oyster mushroom that originates from the Umbelliferae family of plants, such as *Ferula*, *Eryngium*, and *Pueraria*. It is sometimes referred to as *Pleurotus ostreatus*, but it is more accurately considered a white variant of this species. Locally, it is often called "Kashmiri Mushroom" or "Tianshan Mushroom." The mushrooms come in various shapes, including horseshoe-shaped, funnel-shaped, bun-shaped, and palm-shaped. Among these, the palm-shaped and bun-shaped varieties are currently popular in the market.
*Pleurotus eryngii* is a low-temperature saprophytic fungus, and it can also exhibit parasitic behavior. In 1983, Cao Yuqing from the Chinese Institute of Biological Deserts in Xinjiang began collecting and domesticating wild *Pleurotus ostreatus*. Commercial large-scale cultivation started in 1992, and by 1998, it was being grown in Tianjin. Since 2001, cultivation has expanded to Xiantou Ridge in Jixian County, Tianjin.
This mushroom is highly valued for its culinary and medicinal properties. Its pure white color, tender flesh, and flavor reminiscent of abalone make it a delicacy. It contains higher levels of lysine and arginine than many other famous mushrooms, making it a nutritious health food. Bailing Mushroom is well-suited for cultivation in northern China, particularly in areas like Shutouling, Gifu County, where it is known for superior quality. In local markets, especially in Pixian, it commands a high price, typically around 10–12 yuan per kilogram. Farmers who grow it enjoy significantly higher profits compared to traditional vegetable farming—up to five to six times higher.
Initially, Bailing Mushroom was mainly used in high-end restaurants in cities like Guangzhou, Shenzhen, Shanghai, and Hong Kong. As people's living standards improve and awareness of healthy eating increases, the demand for this mushroom has grown rapidly. It is now widely available in major supermarkets across Beijing, Tianjin, and Tangshan. Internationally, there is great potential for expansion.
Cultivation of *Pleurotus eryngii* can be done in various environments, such as greenhouses, basements, caves, or warehouses with proper ventilation and insulation. In Gifu Prefecture, greenhouses are commonly used. A typical greenhouse measures 60–80 meters long and 8–9 meters wide. The site should have good terrain, water supply, electricity, and transportation access.
The nutritional requirements for *Pleurotus eryngii* are not strict. It can be cultivated on hardwood sawdust, cottonseed hulls, or corn cores. Wheat bran and fresh corn flour serve as nitrogen sources. The carbon-to-nitrogen ratio during the growth phase is 25:1 to 40:1, and during the reproductive phase, it increases to 70:1 to 200:1. Lime, gypsum, and phosphate fertilizers can also be added.
Temperature is crucial for successful cultivation. The mycelium grows best between 5°C and 32°C, with an ideal range of 22°C to 25°C. The fruiting stage occurs at 3°C to 22°C, with the optimal temperature being 13°C to 18°C. The entire growth cycle takes about 110–130 days, with the first harvest occurring 8–15 days after the buds appear.
Water is another important factor. The material moisture content should be around 65%, and the air humidity needs to stay between 85% and 90%. Low humidity can cause cap cracks, especially at temperatures below 7°C. After harvesting, the mushrooms can last up to 14 days when stored at 15°C or lower.
Light requirements vary during different growth stages. While the mycelium can grow in darkness, the fruiting bodies need some indirect light—around 800–1500 lux for 12–14 hours daily. Too much or too little light can lead to malformed mushrooms.
Oxygen is essential for the growth of *Pleurotus eryngii*. Poor ventilation can lead to weak stems and poor-quality mushrooms. Carbon dioxide levels must be kept below 0.4% to avoid developmental issues.
The pH of the growing medium should ideally be between 5.5 and 6.5. Before sterilization, the pH should be adjusted to around 7.0, as it tends to drop slightly during the process.
For producing the mother culture, high-quality, disease-free cottonseed hulls and potatoes are used. The materials are boiled, filtered, and poured into test tubes. After sterilization, the mother culture is inoculated and incubated at 25°C for 20–24 hours. The second generation is then used for further production, but it should not exceed five generations to maintain strain quality.
The original species is produced using a mix of cottonseed hulls, wheat grains, lime, and gypsum. These are sterilized and inoculated with the mother culture. After several days of incubation, the original species is ready for use.
Finally, the cultivar is made using a mixture of cottonseed hulls, wood chips, rice bran, and calcium carbonate. The bags are filled, sterilized, and inoculated. Mycelium grows within 20–25 days, after which the bags are ready for fruiting.
Overall, Bailing Mushroom is a promising crop with high economic value and great potential for both domestic and international markets.
Drawer Lock
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