The Characteristics of Agaricus bisporus
Agaricus bisporus, commonly known as the white button mushroom, is a species of fungus that thrives in grasslands and prefers moderate to low temperatures. China’s abundant straw and wheat straw resources, combined with favorable climatic conditions, make it an ideal location for cultivating this mushroom. Its potential for large-scale development is significant, offering both economic and nutritional benefits.
Agaricus bisporus is a saprophytic organism, meaning it derives nutrients from dead organic matter. To support its growth, it requires a balanced mix of organic and inorganic nutrients. Adding farmyard manure such as cow, sheep, or pig dung, along with nitrogen, phosphorus, potassium, calcium, and sulfur, helps create an optimal growing environment. A well-formulated substrate is essential for achieving high yields.
The mycelium of Agaricus bisporus grows best between 4°C and 32°C, with the ideal temperature range being 22°C to 25°C. The fruiting bodies develop between 5°C and 25°C, with the best temperature for fruiting being 14°C to 18°C. Maintaining proper humidity is also crucial. The culture material should have around 60% moisture, while the cover soil should be kept at 16% to 20%. Relative humidity during mycelium growth should be between 60% and 70%, and during fruiting, it should be 85% to 95%.
The pH level of the growing medium should be slightly alkaline, ideally between 7 and 8. Before placing the substrate in the growing area, the pH should be adjusted to 7.5–8, and the cover soil should be around 8–8.5. Adding a small amount of lime after each harvest helps maintain the pH and prevents contamination by harmful bacteria.
As an aerobic fungus, Agaricus bisporus requires good ventilation. While it does not require direct light, it can grow under diffused light. However, exposure to strong light can cause the mushrooms to become tough and misshapen, reducing their market value. For optimal growth, a dark and cool environment is recommended.
Fresh mushrooms are best consumed immediately, but they can also be canned or processed for export. Large-scale cultivation requires careful planning of post-harvest processing to avoid spoilage and loss. Proper storage and handling are key to maintaining quality and maximizing profits.
Value and Benefits
Agaricus bisporus is highly nutritious and has medicinal properties. It contains up to 38% protein, making it significantly more nutritious than most vegetables and fruits. Known as “health food†and “king of prime,†it is popular both domestically and internationally. In Linquan County, Anhui Province, farmers using straw and cow dung as substrates have seen great success. Initial investment per square meter ranges from 40 to 15 yuan, with fresh mushrooms yielding 10–15 kg per square meter at a price of 6–8 yuan per kilogram.
Preparation of Cow Dung
Cow dung used for mushroom cultivation should be dried before use. After collection, it should be spread on a concrete floor with a slight slope to allow urine to drain into a digester. Once dried, it should be stored in woven bags to prevent mold. Drying methods vary depending on local conditions, but the final goal is to produce dry, cake-like dung for easy storage.
General Operation Process
1. Building a Mushroom Shed
Simple Sheds: Suitable for small-scale trials, these can be built using existing vegetable greenhouses. Materials are prepared in August, composted at high temperatures, and sown in early September.
Plastic Greenhouses: Larger scale, requiring about 500 square meters. Scaffolding is added, and secondary fermentation is used to improve substrate quality.
Old House Conversion: Ideal for farmers looking to repurpose existing structures. Scaffolding is set up based on building height, and materials are prepared similarly to other methods.
Standard Mushroom Sheds: These are designed for large-scale operations, requiring professional design and management plans. Cultivators are often produced in-house, and sowing occurs in September.
Enterprise Production: For well-funded projects, year-round cultivation is possible using mechanized systems and controlled environments.
2. Formula and Composition of Culture Materials
Based on Linquan County’s practices, a standard formula for 100 square meters includes 3,000 kg of cow dung, 5,000 kg of straw, 200 kg of phosphate fertilizer, 150 kg of gypsum, 10 kg of urea, 150 kg of lime, and 200 kg of cake fat. No special fertilizers are typically needed.
3. Composting and Fermentation
Composting begins in early August. Straw is first soaked and stacked, followed by layers of cow dung, fertilizer, and water. Turning the pile every few days ensures even decomposition. The process takes about 25 days, with the final product being dark brown, moist, and free of ammonia odor.
4. Sowing in the Shed
After fumigation with potassium permanganate and formaldehyde, the substrate is prepared and sown with mushroom spawn. Spores are evenly distributed and pressed into the material to a depth of about 2 cm.
5. Covering with Soil
Three days after sowing, the bed is covered with a layer of soil mixed with lime and treated with formaldehyde. The cover soil should be 2.5–3.5 cm thick to provide a suitable environment for fruiting body development.
6. Post-Cover Management
Maintain soil moisture at 20% and air humidity at 80–90%. Temperature should be kept between 13°C and 20°C, with the ideal range being 15°C to 18°C. Regular watering and strict control of environmental conditions are critical for high-quality yields.
7. Timely Harvest
Mushrooms should be harvested when they reach 2–4 cm in diameter. Over-mature mushrooms lose quality and inhibit future growth. When harvesting, gently twist and lift the cap, cut the root, and ensure the surface remains smooth. After harvesting, fill the holes and apply a nutrient solution to promote faster regrowth.
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α- GPC is a water-soluble substance with two fatty acids removed from the main phospholipid PC (phosphatidylcholine) constituting the cell membrane.α- GPC is a water-soluble substance with two fatty acids removed from the main phospholipid PC (phosphatidylcholine) constituting the cell membrane.
Originally widely existing in organisms, it is one of the body components existing in human breast milk and body fluids. Research in the food industry shows that GPC can be obtained by removing fatty acids (deacyl) in the structure with PC in soybean lecithin as raw material. In the revision of food and drug classification in 2009 α- GPC (sn-glycerol-3-choline phosphate) is defined as food.
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