Han Yuan red peppercorns Sichuan Liuhang Agriculture Co.Ltd , https://www.lhagriculture.com
Mushrooms have long been valued for their rich nutritional content and are considered a top choice in many traditional dishes. As people's understanding of mushrooms deepens and the cultivation industry continues to grow, the delicious taste and health benefits of mushrooms are expected to become more accessible to the general public, offering a new and sustainable source of food.
The cultivation of edible mushrooms, such as the big fat mushroom, typically involves using manure-based substrates made from livestock waste and crop straw. These materials are composted and fermented before being used for mushroom growth. This method is particularly suitable for cultivating fungi like oyster mushrooms, straw mushrooms, and large fat mushrooms. Traditionally, natural fermentation takes about 15 to 20 days. However, by introducing biological fermentation agents, this process can be significantly accelerated.
These specialized microbial agents are developed through advanced scientific techniques, including artificial cultivation, selective breeding, purification, and rejuvenation. They contain complex mixtures of microorganisms, such as bacteria, filamentous fungi, yeasts, and actinomycetes. These microbes play a crucial role in breaking down organic waste, including crop residues, animal excrement, and bedding materials, into usable substrates. With the help of these agents, the fermentation process can be completed in just 4 to 7 days, reducing labor costs by up to 200 yuan per shed.
During the material processing stage, these biological agents multiply beneficial microorganisms and produce various metabolic substances, such as antibiotics and enzymes. These compounds help suppress harmful bacteria and pests, creating a cleaner and safer environment for mushroom cultivation. As a result, the yield of edible mushrooms can increase by over 30%, while the quality and performance of the final product are also significantly improved. This not only enhances productivity but also ensures that the mushrooms produced are healthier and more marketable.