Five ways to reduce the inoculation of edible mushrooms

Autumn and winter are the golden season for the production of edible fungi, but the annual economic loss caused by inoculation to mushroom farmers is about 20%. The following five methods can be used to reduce the inoculation contamination rate.

First, the bottled fermented material is loaded with 1 to 2 cm deep fermentation material 4 cm above the bottle from the top of the culture medium, and then sterilized. The advantage is that the bacteria are not easily impregnated with the culture medium, and the strains have the same age.

Second, the wheat germination method allows germination and then bottle sterilization. That is, one-time use of the germs to germinate the germ, the length of the bud is 1 to 2 times the grain, and then fully dried and stored. One day before the bacteria was cultured, the wheat was soaked for 12 hours and directly bottled and sterilized. The advantage is that the process of cooking the wheat grains is eliminated, the bacteria generation is fast, and the bacteria are less. The pollution rate is between 2% and 3%.

Third, the use of liquid culture The traditional culture of bacteria used is a solid medium, solid culture medium has the disadvantage of slow bacterial growth, inconsistent age of bacteria, the chance of contamination with bacteria. The improved method is the use of a liquid medium, which overcomes the disadvantages of the solid medium, and can be directly cultivated using the liquid culture medium as a cultivar, and the contamination rate can be reduced to 2%.

Fourth, from the original species of the bottom of the bottle in the bottom of the bacteria species of the species of bacteria in the bottom of the bacteria, vitality, and less bacteria, hyphae eat faster after inoculation, the pollution rate is low. It is recommended that 1/5 of the original species in the upper part of the bottle be discarded, and the contamination rate can be reduced to 3%.

V. Reasonably arrange the season of seed production. In the high temperature and humidity environment, the growth of the bacteria is fast. The improvement method is to inoculate at a lower temperature, such as morning or evening. If inoculated in an air-conditioned room, the effect is better.

Ginger was planted mostly in Shandong province ,Anhui Province,Yunnan province in China and produces a hot, fragrant kitchen spice. Young ginger rhizomes are juicy and fleshy with a very mild taste. They are often pickled in vinegar or sherry as a snack or cooked as an ingredient in many dishes. They can be steeped in boiling water to make ginger tisane, to which honey is often added; sliced orange or lemon fruit may be added too. Ginger can be made into candy, or ginger wine, even cosmetics which has been made commercially since 1740.


For the convenience of use and store, people made fresh ginger into Dried Ginger Slice. Chinese Ginger Flakes has been used as a natural remedy for many diseases from the ancient time. Now, latest researches throughout the world are finding that ginger works miraculously in the treatment of everything from cancer to migraines as it has many positive effect on Health. Chinese ginger flakes helps in fighting against many common health related problems like Headache, Malaria, Pain, Diabetes etc. Here are some very proven health benefits of dried ginger slice.


The Yunnan ginger flakes and Shandong ginger flakes are of the best quality.Dried ginger slice is anti-inflammatory, good for colds and arthritis.Also Chinese ginger flakes contains more than 12 antioxidants. Meanwhile,dried ginger slice helps to control cholesterol levels in the blood and also reduces tendency towards blood clots. Having high Cholesterol is a dangerous condition and it usually leads to a Heart attack. Dried ginger slice has a positive effect on Cholesterol levels and can be used as a safety measure against Cardiovascular and heart diseases.


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