Introduction of characteristics of good and bad strains of oyster mushroom
The quality of oyster mushroom strains is the key to the yield. Excellent strain of oyster mushroom, with strong mycelium and disease resistance, can be widely used in various alternative cultivation materials, with early fruiting, good mushroom shape and high yield. When purchasing strains, you should not only choose varieties with fast mycelium growth, strong stress resistance, early fruiting, high yield, and strong fragrance; You should also understand the requirements of the strain on temperature, nutrition, oxygen, humidity, pH and other conditions, as a reference for cultivation and management. In addition, varieties with different temperature types should be used in different cultivation seasons. If the temperature type of the varieties does not match the cultivation season, it will seriously affect the yield and quality of oyster mushroom, and even lead to failure.
The characteristics of the good and bad strains of oyster mushroom are introduced as follows:
1. Characteristics of high-quality strains
(1) From the outside, the hyphae in the bag are all cotton-wool white, thick and dense, evenly distributed, without variegated mycelium, and the front end is neat and develops in a fan shape.
(2) The cottonseed hull compost that has been decomposed by mycelium turns yellowish brown, and the sawdust compost turns white to light yellow. The compost has a smell of rotten wood.
(3) The strain has the special aroma of oyster mushroom, and it is elastic when the medium is pressed by hand; it is not fragile when the strain is broken. A small amount of mulberry-like small fungus has just formed, and the age of the bacteria is 25-40 days, which is an excellent strain.
2. Characteristics of inferior strains
(1) The mycelium grows slowly and weakly, unevenly, and does not spread downward, or the mycelium grows all over the bag, but the upper part of the bag recedes, leaving only brown compost.
(2) Mycelium turns yellow, a film is formed on the surface, and the growth is slow, indicating that the strain has degenerated.
(3) After the hyphae grow to fill the bag, they are sparse or bundled and develop unevenly, and thick linear hyphae appear on the upper part.
(4) Brown liquid appears in the mushroom bag, which is a sign of aging. Although mushrooms can sometimes be produced, the output is very low and difficult to manage. Any variegated spots, dark white, light yellow round or irregular granules, or inhibition lines of different hyphae in the strains are all infected with miscellaneous bacteria and should be discarded immediately