How to make maitake mushroom cultivation bag?

How to make maitake mushroom cultivation bag?

Process: Substrate preparation → Bag filling → Sterilization → Inoculation → Mycelial incubation

(1) Substrate Formulas

① Chestnut sawdust 70%, wheat bran 20%, raw soil 8%, gypsum 1%, sugar 1%.

② Chestnut sawdust 50%, cottonseed hulls 40%, raw soil 8%, gypsum and sugar 1% each.

Add 105%–110% water to the dry ingredients to achieve a final moisture content of 55%–57%.

Note: Excessive moisture will cause brown liquid to exude during fruiting, which may lead to fruiting body rot.

(2) Bag Filling:

Use polypropylene or high-density polyethylene bags with dimensions 17 cm × 30 cm, thickness 0.5–0.6 mm.

Fill the bag with substrate to a height of about 15 cm.

Insert a plastic neck ring (3 cm in diameter and 3 cm high) at the bag mouth, cover with a cotton plug and waterproof paper, then seal tightly with a rubber band or fine string before sterilization.

(3) Sterilization:

• Atmospheric pressure sterilization: maintain 100℃ for 8–9 hours
• High-pressure sterilization: maintain 120℃ for 1.5-2 hours under pressure

(4) Inoculation:

Use high-quality strains and operate under sterile conditions as previously described.

(5) Mycelial Incubation:

Maintain a temperature of 25–28°C, indoor humidity below 70%, and incubate in the dark.

Ventilate once or twice daily.

After 15 days, introduce diffused light and increase ventilation.

Maintain the temperature at 22–25°C.

After 30 days, the mycelium should reach the bottom of the bag and form a skin layer on the surface.

It will then begin to bulge and gradually turn from off-white to dark gray, indicating primordium formation, and the bags can enter the fruiting stage.