Ganoderma lucidum, alias Ganoderma lucidum grass, fungus Ganoderma lucidum, ganoderma lucidum, etc., have nourishing strong, anti-inflammatory phlegm, cough and asthma and other effects. The production of Ganoderma lucidum in bottles (or bags) is easy to learn.
(1) Preparation of nutrients.
1 About 75% of wood chips, about 25% of wheat bran, about 0.2% of ammonium sulfate, and 70% of water content of spices;
2 about 75% of wood chips, about 25% of wheat bran, 60% of water content of spices; 3 about 50% of wood chips, about 50% of wheat bran, 0.1% of urea, 60% of water content of mix; 40% of cottonseed skin, Wheat bran about 20%, sucrose 1%, condiment moisture content 60%? 65%; 5 corn shaft slag 50%, mixed wood chips about 30%, wheat bran about 20%, condiment moisture content 60%? 65%; 6 75% of poplar leaves, 2% rice bran (or wheat bran), 60% moisture content of condiments, 75% of rice straw powder, 30% of miscellaneous wood chips, about 25% of wheat bran (or rice bran), and 60% of water content of condiments. 65%.
(2) Loading and sterilization. After the broth was mixed, the mash was loaded for half an hour. Conventional plastic bags can hold dry materials 0.25 to 0.3 kg. When hand-packed by hand, the material surface should be flat, then use a tapered wooden rod to make a 2.5-cm diameter vent hole from the middle of the material surface. The tampon should be tamped with a kraft paper. Such as bottling, available volume is 500 to 1000 milliliters, caliber is 3.3 to 4.6 cm wide mouth bottle or mushroom bottle, loading method is basically the same bag method.
After filling, the bags (or bottles) are layered in a pot, sterilized at a pressure of 1.5 kg/cm2 for 1 to 2 hours, or sterilized at atmospheric pressure for 8 to 10 hours. It is required to be loaded on the same day and sterilized on the same day.
(3) Inoculation and culture. The inoculation is best done in the inoculation box. If there is no inoculation box, it can be above the flame of the alcohol lamp or above the boiling water vapor. The inoculation room and inoculation tools should also be strictly disinfected. The staff wear masks and wash hands with soap three times. Remove a piece of jujube-sized bacteria from a bottle with a scorpion or dumpling, and quickly place it in a bottle (bag) of cultivated material. Then, tamp the blister (or the mouth of the bag) and wrap the kraft paper to remove the bacteria. Culture room for culture sterilization. Keeping the room temperature at 24°C to 28°C, about 25 days after inoculation, the mycelium grows into bottles (bags). In the bacteria-producing stage, management should be strengthened to prevent the contamination of bacteria, and those who have contamination with bacteria should be eliminated in time. When the bottles (bags) are filled with hyphae, the white buds of large fingertips appear on the surface of the culture material, namely the fruit body primordia. When the growth is close to the tampon, the tampon can be unplugged. The room temperature is controlled at 26°C to 28°C, and the relative humidity is increased to 80% to 90%. Scattered light is given, ventilation is performed every day, and the stipe is treated for about 20 days. The bottle (bag) mouth can be grown, and the caps are differentiated from the handle end. When the pale white or light yellow of the edge of the cap disappears, the edge of the cap will stop growing and become hard, and the color can be harvested when the color turns from brilliant to dark brown.
(4) Disease prevention and control. During the production process, we must pay attention to the prevention of bacterial infections. The main bacteria are Penicillium, Mucor, and Rhizopus. Control methods: Strict asepsis during inoculation; Thorough disinfection of culture materials; Proper ventilation, low humidity; Mild infection with a sterile blade to scrape off local bacteria and surrounding bark; 75% alcohol cotton wool into the hole; serious pollution should be eliminated in time.
Millets are a group of highly variable small-seeded grasses, widely grown around the world as cereal crops or grains for fodder and human food. Millets are important crops in the semiarid tropics of Asia and Africa (especially in India, Mali, Nigeria, and Niger), with 97% of millet production in developing countries. The crop is favored due to its productivity and short growing season under dry, high-temperature conditions. In a 100 gram serving, raw millet provides 378 calories and is a rich source (20% or more of the Daily Value, DV) of protein, dietary fiber, several B vitamins and numerous dietary minerals, especially manganese at 76% DV (USDA nutrient table). Raw millet is 9% water, 73% carbohydrates, 4% fat and 11% protein.
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