Bisporus sp. fermented soil and other production methods

At present, foreign mushroom farms commonly use saturated peat or high-porosity peat as a cover material due to its excellent water retention and ability to support high yields per unit area. In China, there are roughly five types of cover materials used domestically: coarse and fine soil, mixed soil, river muddy soil, fine muddy soil, and fermented soil. Among these, fine muddy soil and fermented soil stand out for their ease of production and effectiveness in covering the mushroom beds. These materials have been specifically developed to suit local cultivation practices and rural conditions. They offer high water-holding capacity, good porosity, and a moderate amount of organic matter—making them ideal artificial cover materials. Fine muddy soil is created by mixing fine mud with earthworms in a specific ratio. This process improves the physical properties of the soil, resulting in a material that retains more moisture, has greater porosity, and supports faster mycelium growth. As a result, mushrooms grow earlier and more abundantly, significantly boosting yield. The production method involves several steps: First, fine mud is prepared by digging clean vegetable garden soil 30 cm below the surface, sifting it through a 27-mesh sieve, and drying it. The unsifted portion is called "soybean soil" for later use. Next, the fine mud is sterilized using formaldehyde to prevent bacterial contamination. Meanwhile, wolfberry is soaked in sunlight and lime water, and earthworms are treated with dichlorvos before being mixed with the fine mud in a 1:24 ratio, along with 1–2% lime powder. This mixture is then left to dry slightly and is ready for use the next day. For fermented soil, the process involves mixing soil with organic materials like dried cow or pig manure, wheat husks, and lime. Under anaerobic conditions during July and August, the mixture ferments, improving its structure and water-holding properties. This results in a material that is easy to handle, saves labor, and increases yield by 10–15%. The fermentation process begins by preparing a loose field, digging 25–30 cm deep, and mixing in 125–150 kg of dry cow dung, 200 kg of wheat husk or glutinous rice, 10 kg of lime, and 20 kg of superphosphate. Water is added to cover the mixture by about 5 cm, and the pile is covered with plastic to promote fermentation. After 2–3 days, bubbles appear, indicating active fermentation. During the process, the soil is turned every 7 days to ensure even fermentation. The pH is checked, and if it's below 8, lime is added to adjust it. Fermentation typically takes around 30 days, with sandy soils requiring an extra 3–5 days. Throughout this time, the water level must remain 5 cm above the soil surface. Once fully fermented, the soil is allowed to dry slightly until cracks form on the surface. It is then carefully excavated, crushed, and dried to particles no larger than 1 cm. If not properly dried, the soil should not be stored in ridges, as this can lead to bacterial growth.

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