Corn kernels are highly nutritious and serve as an excellent base for cultivating high-quality edible fungus strains. These strains offer several advantages, including early germination, rapid growth, strong anti-aging properties, and high yield. The following is a detailed explanation of the production process:
First, select corn kernels that are free from mold and fully matured. Soak them in water and then boil. To enhance the cooking process, add a small amount of lime powder to adjust the pH of the water to around 8. While boiling, stir the mixture frequently and remove any floating kernels that may not be fully cooked. Cook for 25 to 30 minutes until the kernels turn white and become soft.
Next, prepare the substrate for inoculation. Use 10% of the dried corn kernels mixed with other ingredients. The excipient formula includes 78% cotton shell, 20% bran, 1% gypsum, and 1% sugar. The water-to-material ratio should be between 1:1.4 and 1:1.6. Once well mixed, the substrate is placed into bags or bottles and sterilized using an autoclave for two hours. After cooling to a suitable temperature, the fungal spores are introduced, and the culture is allowed to grow under controlled conditions. This process ensures the development of high-quality edible fungus strains, ready for use in various applications.
This method not only maximizes the nutritional value of the corn but also improves the efficiency and success rate of mushroom cultivation. It's a practical and sustainable approach that can be applied in both small-scale and commercial settings. Whether you're a farmer looking to diversify your crops or a researcher exploring new cultivation techniques, this process offers a reliable and effective solution.
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