🍄 Panicaut oyster mushroom mycelium (Pleurotus eryngii)

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🍄 Panicaut oyster mushroom mycelium (Pleurotus eryngii)

🍄 With our oyster mushroom mycelium, discover the pleasure of easily producing your mushrooms at home

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Description

🍄 With our oyster mushroom mycelium, discover the pleasure of easily producing your mushrooms at home

MYCELIUM DE PLEUROTE DE PANICAUT, (Pleurotus éryngii)

Resting oyster mushroom mycelium (pleurotus eryngii) which will develop when conditions are right.

Professional grade oyster mushroom mycelium produced under optimal aseptic conditions.

Larding:

For a quality production, the inoculation rate of the oyster mushroom should be about 2% on sterilized substrate. Therefore, with a 5 liter bag of white oyster mushroom (about 2.8 kilos). You can therefore inoculate approximately 120 kilos of sterilized substrate.

* Depending on the growing conditions, you can expect a harvest of oyster mushroom which should be between 20 and 25 kgs.

IMPORTANT:

Because the panicaut oyster mushroom mycelium is a fragile product, you must keep it cool at 2 ° upon receipt. The Mondial Relay delivery option is not suitable for this product.

PREPARATION OF THE PANICAUT PLEUROTE SUBSTRATE

Action phase

Raw materials necessary for the realization of your pleurotus eryngii substrate:

    • Various substances are used to make oyster mushroom composts but the most common are:
      • wheat straw mixture,
      • barley.
    • Each ingredient used should be healthy, dry and free from mold. In northern Europe, wheat straw is widely used.
    • The optimum nitrogen content for larding is 0.6 – 1.3% and is usually obtained by supplementing the straw with locally available proteins. The most common sources of protein are:
      • corn cobs
      • alfalfa flour or
      • rapeseed.
    • The proteins will be degraded by the mycelium which will provide a source of nitrogen and other nutrients necessary for the proper development of oyster mushrooms. Using protein supplements increases the yield from your oyster mushroom crop.

Experiment with oyster mushroom eryngii mycelium

Likewise, some growers add gypsum at the rate of 5-10% by weight of the wet compost to the straw mixture, chicken feather meal at the rate of 5-6% by weight.

However, this practice is less common. Gypsum helps neutralize ammonia, which is harmful to the development of mycelium.

Preparation of the oyster mushroom compost:

    • The raw materials are usually chopped and must be mixed evenly.
    • Straw bales are moistened for 3 to 4 days before mixing them with the other ingredients. The piles should be rotated daily to avoid anaerobic conditions. The final humidity should reach 70 to 75%.

In countries where this practice is permitted, a registered fungicide may be added to the wet substrate to prevent mold growth.

Pasteurization of the oyster mushroom substrate:

    • although no directed and controlled fermentation is necessary for oyster mushroom composts, a pasteurization process including a phase at 60 – 70 ° C, then a phase at 50 ° C for a total duration of 48 to 72 hours is applied . This phase is necessary to kill insects and other disease vectors. The best homogenization is obtained in a tunnel.
    • Small amounts of substrate can be immersed in 80 ° C water for 2 hours before drying, but this technique is not generally practiced commercially. The compost is then cooled (with cold air) before sowing.
    • The weight loss of the compost during pasteurization is usually 10%.

The larding of your substrate:

The larding substrate must have the following characteristics:

    • Total Nitrogen: 0.6 – 1.3%
    • PH: 6.5 – 7.5
    • RH: 70 – 75%

Because Oyster Mushroom mycelium is not as resistant to infection as Agaricus, the recommended larding rate is 2% by weight.

Larding is generally carried out when the temperature reaches 25 -28 ° C. The sown compost is placed in 20 kilo plastic bags, sealed and compressed to form a block. There are usually 2 or 3 bags stacked on top of each other in the grow room. The holes have been suitably distributed around the ends of the bag to promote fruiting.

CULTURE TECHNIQUES FOR PLEUROTUS STRAINS

Action phase:

Incubation:

    • The optimum incubation temperatures in the oyster mushroom substrates are 25-30 ° C. With certain oyster mushroom substrates, in Italy in particular, a temperature of up to 35 ° C. in the core of the blocks is preferred. Growers often raise the air temperature on the first day to initiate growth quickly. This is slowed down when the temperature of the oyster mushroom substrate is below 20 ° C, but the oyster mushroom mycelium may heat up quickly above 30 ° C. It is very important to control the temperature in the middle of the blocks and not just the air temperature. Generally the air temperature should not exceed 20 ° C. The temperature of the compost should not exceed 30 ° C during the growth phase.

Start of the harvest of your oyster mushrooms:

    • Once the compost is completely overgrown with oyster mushroom mycelium, a sudden drop in temperature is usually necessary to initiate fruiting of winter stumps. However, this strain does not require extreme heat shock as in the case of certain varieties of oyster mushroom. Although it is possible to initiate fruiting of this variety between 5 and 20 ° C, the ideal temperature for good yield and good quality is 10-16 ° C.

Harvesting your oyster mushrooms:

    • Light: It is important to maintain 12 hours of light per day with 100-150 lux after the incubation period for seed formation. Therefore, if the amount of light is insufficient, the mushrooms will have long stems and small caps. In addition, the amount of light can also influence the color of the mushrooms. Likewise, during the winter period, the fungi usually become darker than when they are growing in early fall or spring.
    • Humidity: Similarly, during harvesting a humidity level of 80-90% should be maintained. In addition, low humidity can cause discoloration and decay of hats. As a consequence, this problem will be solved by misting and watering, however, it will be necessary to prevent condensation on the primordia.
    • Co2: Importantly, high levels of Co2 during fruiting favor the development of longer plants and the formation of smaller caps. Levels of 0.05% (500 ppm) are ideal during incubation. When the primordia are just starting to develop and between each flock, the Co2 can increase up to 0.1-0.15% (1000-1500 ppm). Once the primordia start to develop, it is important to ventilate the room to prevent bacteriological problems.
    • Ventilation: In order to maintain good ventilation, 150 ml of air per hour and per tonne of inoculated substrate is recommended at an air temperature of 12-15 ° C.

The first primordia will appear 1-2 weeks after the end of incubation. They will take about a week before reaching their maturity. Ventilating the room immediately before harvest will reduce the amount of spores for strains that emit a lot. The first flight represents about 40% of the total production. Growers typically harvest all 3 sets over 8-10 weeks.

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Additional information

Weight 3.1 kg
Dimensions 28 × 26 × 9 cm
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1 l, 5 l

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