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How to reduce pollution when edible mushrooms are inoculated
There are five ways: First, bottled fermentation material. A 1-2 cm deep fermentation material was placed 4 cm above the top of the culture medium and sterilized. The advantage is that the bacteria are not easily impregnated with the culture medium, and the strains have the same age. The pollution rate can be reduced to more than 30%. Second, the wheat germination method. Allow the wheat germ to germinate before bottling. That is, one-time use of the seed germinated wheat germ, bud length of 1-2 times the length of the wheat, and then fully dried and stored. One day before the bacteria was cultured, the wheat was soaked for 12 hours and directly bottled and sterilized. The advantage is that it eliminates the process of cooking the wheat grains. It has a rapid bacterial growth and few bacteria, and the pollution rate is 2-3%. Third, the use of liquid strains. The pollution rate can be reduced to 2%. Fourth, from the original species of the bottom of the bacteria. The pollution rate can be reduced to 3%. It is recommended to discard 1/5 of the original species in the upper part of the bottle to prevent contamination with cultivars that are not visible to the naked eye. Fifth, in the hot season, the time for inoculation is advanced or delayed. In the day when the temperature is low, the bacteria will be in the morning or at night. In indoor air-conditioned rooms, the effect of bacteria is better and the pollution rate is less than 5%.