Growing champignons in the basement and in industrial scale

As with some other mushrooms, it’s possible mushroom cultivation in the basement, but without a special substrate here is not enough. True, self-breeding only real mushroom fans are solved. And all because industrial cultivation of champignons is set on such a wide leg that fully provides consumer demand.

How to grow champignon mushrooms in the basement

Growing champignon mushrooms (Agaricus bisporus) is possible exclusively with using a special substrate called champignon compost. Make it yourself in a small the estate is almost impossible. Therefore, you need to buy compost and integumentary soil at a nearby champignon production or specialized compost manufacturers.

Before you grow champignons in the basement, you need to buy bulk compost, seeded with mycelium, ready for incubation. You him bring it to the estate and place it yourself in bags or on shelves. Then mycelium develops compost in a cultivation room. After that it is necessary to fill the topsoil, wait until it grows mycelium and finally get the mushrooms.

Currently champignon compost manufacturers offer it for sale in the form of compressed briquettes, already seeded with mycelium. Briquettes measuring 20 x 40 x 60 cm wrapped plastic wrap. They can even be transported by car. a car. You can also buy a coverslip from the compost manufacturer. soil (at the rate of 10 liters per briquette with compost).

Before you start growing champignon mushrooms in the basement, brought compost briquettes need to measure the temperature. On the floor or on a shelf in the cellar, put the briquettes close to each other in in the form of a bed 1.4 m wide. The temperature of all briquettes will equalize in during the day. Then cut off the top film. Get a bed 20 cm high. Cover the surface of the bed of blocks with kraft paper or newspapers. Humidify the paper with any sprayer from calculation of 0.2 l of water per 1 m2 of beds, preventing water from seeping into compost. The incubation duration is from 14 to 25 days. After exit mycelia on the surface of compost (the appearance of individual spots of hyphae mycelium) it is time to apply integumentary soil. The soil is applied with a layer of 4 cm (40 l per 1 m2 of compost surface). It must be leveled and watered water at the rate of 2 liters per 1 m2 of ridge, in the next three days spraying is necessary. The fourth day usually happens the growth of mycelium into the integumentary soil to a depth of 0.5 cm. At this time start regular watering twice a day for 1 liter of water per 1 m2 integumentary soil. 12 days after application of topsoil the mycelium penetrates the entire integumentary layer and reaches it surface.

The period of fruit formation begins. Watering at this time stop.

Air temperature should be + 14— + 17 ° С, relative air humidity – 85-95%. Subject to such conditions growing champignons in the basement on the 15-20th day, counting from the day coating soil, white should appear on its surface “stars” from the mycelium. A few days later – the rudiments (primordia) mushrooms in the form of white peas. According to technology growing champignons in the basement, watering is resumed the next the day after the appearance of the primordial pea “mushrooms” at the rate of up to 1 l / m2.

Gathering mushrooms, they should be pulled out of the ground, cut off the tip legs and neatly put in boxes.

Now you know how to grow champignons yourself, left to equip the basement, and you can go for substrate.

Watch a video of growing champignons in a specially equipped basement to better understand the technology process:

Technology for growing champignons in industrial scale

Growing champignons on an industrial scale begins with fermentation of champignon compost. As the basis of compost for these mushrooms use wheat straw mixed with manure farm animals. Attempts to replace straw with others ingredients were unsuccessful. Manure can be horseback, sheep, cow or pork, but more stable results obtained when using dried broiler chicken manure chickens. For the necessary heating of the compost during its fermentation, the mass of the shoulder must be at least 7t.

The classic technology of growing champignons in industrial scale is based on the fermentation of compost in long shoulders 1.8 m high and 2.0 m wide.

While pre-soaking the straw in a pile, the bulk of irrigation water is discharged into the sewage system. For its reuse (recycled water) need equipped pump capacity. Depending on the air temperature in the workshop and nitrogen content in recycled water straw soaking process takes up to 8 days.

According to the technology of industrial cultivation of champignons, in for each ton of dry straw for soaking in piles a concrete site of 35 m2 is required and for the formation of a shoulder the site 30 m2 Three tons of green can be made from each ton of straw. compost. For each 3 tons of finished compost, the composition ingredients for laying in the shoulder and water consumption are: wheat straw – 1000 kg, dry droppings from cages of cages – 800 kg, gypsum – 60 kg, water 10000 l. Of this amount, a collar is obtained weighing 7 tons

The collars are formed using wheel technology or manually, laying layer-by-layer soaked straw, dry droppings and gypsum. Microbiological process of transformation of straw in a pile (fermentation) occurs at a temperature inside the pile + 48— + 53 ° С. The optimum compost moisture during fermentation is 68-75% at pH = 8-8.3 and in the presence of a sufficient amount of oxygen. Until the 20th day fermentation collar daily watered with circulating water and three times interrupted to aerate the air and mix the ingredients. Compost fermentation can be considered complete when the content ammonium ions NH4 + in it will fall below 0.6%.

Following the right mushroom cultivation technology in an industrial way, high quality compost is obtained only when using recycled water. Water from irrigation of straw and piles going into a huge underground pit in which it is installed drainage pump that supplies water for irrigation. Water in the pit is necessary around the clock aerate. Oxygen enrichment inhibits the reproduction of anaerobic bacteria and contributes to the development of aerobic, beneficial for compost bacteria. It is futile to try to aerate recycled water by spraying it in the air. Only powerful a jet that strikes the surface of the water will provide high-quality aeration circulating water. This will help a separate drainage pump, creating pressure is 6 atm.

Conditions for growing champignon mushrooms

Premises for growing champignon mushrooms in industrial scale are special facilities: bunkers and tunnels.

A more efficient way to make green compost is this is its heat treatment and fermentation in silos. Bunker is a room with an aerated floor, fenced in three the walls. The fourth wall is missing, which allows loading and unloading of compost using wheeled vehicles. Necessary mushroom growing conditions supported by a fan high pressure, which into the system of nozzles equipped with nozzles under the floor of the hopper pumps air at a pressure of 5000 Pa, and he, in his in turn, through nozzles in the floor it is pressed through a layer of compost and aerates it. Diameter of nozzles 8 mm, distance between nozzles 40 cm. For 60 tons of compost, stacked in a heap 4 m high, you need bunker with an area of ​​40 m2. Compost in the hopper does not have to be laid evenly. May even remain unfilled with compost part of the floor, but the compost will still be aerated, as in underground, even an empty hopper, the fan keeps the pressure no lower 2500 Pa. To create optimal conditions for growing mushrooms mushrooms, the best aeration of heaps with straw and with compost outside the hopper use aerated floors with nozzles. Under the right sections of the floor of the composting workshop, an underground airspace is being built in which high pressure fan pumps air.

The process of compost processing in the hopper begins with soaking straw. Then compost (a mixture of straw, litter and gypsum) on the aerated floor is watered with circulating water and stirred for 2 days. Then the compost is loaded into the bunker, where it takes two days warms up to +80 ° С. Unload, mix and reload to the bunker for 3 days to warm up. Unload on the aerated floor. Now the green compost is ready and can be transported into the tunnel for pasteurization and conditioning.

A tunnel is a narrow and long room for growing champignons, where champignon compost is prepared. In this process, aerobic microorganisms play an important role. Tunnel arranged so that in the “green” compost loaded there thermophilic aerobic bacteria and actinomycetes developed. Floor the tunnels are perforated for this, and in the underground space is pumped into the air which is passed through compost, creating conditions for aerobic thermophilic bacteria and actinomycetes that turn green compost made into collars or in bunkers in the champignon mycelium ready for inoculation brown compost. Out of every 3-3.2 tons of green compost it turns out 2 tons of “brown”.

Unlike the hopper, the tunnel must be loaded with compost evenly so that no compost slots remain floor through which air will escape from the underground, causing a fall there pressure.

Composting for champignons: technology pasteurization

For the preparation of compost for mushrooms used pasteurization and conditioning technology. Permeable to air perforated floor of the tunnel is drawn from perpendicular to the long side of the tunnel of reinforced concrete or oak beams with 3-5 cm between them. A tunnel is considered standard 3 m wide. Section of oak beams from 150 x 150 mm to 200 x 200 mm, reinforced concrete – is determined by their strength. Section shape either square, or in the form of a trapezoid with a wide base up. IN the latter case is less likely to clog the cracks. The perforated floor is laid so that its surface is on ground level or floor level of the substrate workshop.

According to the manufacturing technology of compost for mushrooms, before by loading the substrate on a perforated floor, durable litter polymer net, which is fixed on the floor. Over litter spreads a grid for stretching on it compost using an electric winch. Through tunnels loaded with conveyor belt or bucket tractor, and unloaded with the other side using a slip grid. At a distance of 0.5 m from the gate is made of a stacked wall of horizontal bars. Wall allows you to load the tunnel to the desired level with the gate open and separates the compost from the gate with an insulating air space. The foundation of the tunnel forms an underground space into which air is pumped at a pressure of 1500 Pa

Fermented loading schedule in collars or in bins compost may be as follows.

On the 1st day – loading the tunnel until 12 noon. Alignment temperature in the mass of the substrate using air recirculation at a small supply of fresh air and heating for 12 hours to 58 ° C. Pasteurization of compost for mushrooms lasts 10 hours, this is necessary to kill insects. Then for conditioning the compost reduce its temperature to + 48— + 50 ° С due to increased flow fresh 88 air. Conditioning at this temperature in purging conditions through air compost (10% fresh air, 90% air recirculation) lasts 5 days.

On the 6th day, the compost for growing is cooled. mushrooms for 8-12 hours to 8 hours in the morning by increasing amount of fresh air. Ammonium ion content in compost the exit from the tunnel should be less than 0.1%. Brown compost almost no smell of ammonia.

Now in Russia there are Italian automatic presses for compost. They immediately form mycelium seeded compost in the form of compressed briquettes and pack them in plastic wrap. The size of a standard briquette is 20 x 40 x 60 cm. Film surface, in which the block is packed is not perforated, except for two large holes at the ends of the block, which almost do not break block strength, but provide oxygen to the mycelium in the block during transportation time.

Growing champignon mushrooms on shelves (with video)

Perhaps the cultivation of champignon in multi-tiered shelving. In a standard cultivation chamber with an area of ​​200 m2, measuring 11 x 18 m with a ceiling height of 3.8 m, designed for placement of 40 tons of compost, set 4 five-tier shelving 1.4 m wide and 15 m long. Rack for growing champignons represents the whatnot with the shelves fenced with sides for that compost and integumentary soil were not poured. First tier whatnots – at a height of 0.25 m from the floor, subsequent ones – after 0.6 m each from friend.

The width of the aisles between the racks for mushrooms is 110 cm, between racks and walls – 100 cm.

When placing compost in the form of beds, poured on shelves, 1 m2 of shelves can be laid 100 kg of finished compost. Thickness compost with a proper compaction of 20 cm. With a bed width of 1.4 m 4 five-tier shelves 15 m long fit 1.4 x 15 x 5 x 4 x 0.1 = 42 tons of compost.

Compost is placed on racks for champignon mushrooms, then level and condense. Cereal mycelium is poured evenly on the compost surface, then close it to a depth of 1 cm. Norm seeding of grain mycelium – 0.4-0.5% by weight of the finished compost.

The compost surface is leveled and covered with paper. Moisturize paper, spraying with water (up to 0.2 l per 1 m2 of beds), avoiding seeping water into compost. Using this growing method champignons, incubation of mycelium at compost temperature + 20— + 26 ° С ends in 14 days. After that, cover soil is applied and they grow it for 10 days. Watering on cover soil up to 2 liters per 1 m2 ridges.

After the mycelium has mastered the integumentary soil, begins the formation of mushrooms. The temperature in the cultivation chamber is regulated in the range from +14 to +17 ° С at relative humidity 85-95%. For continuous removal of carbon dioxide during tying and fruiting of mushrooms ventilation is required fresh at least 250 m3 / h of air per ton substrate. The ventilation system must feed 10000 into the chamber. m3 / h

According to the correct technology for growing champignons, in the chamber fresh air must be provided above the shelves with mushrooms.

To create an airflow over the mushrooms in each odd aisle has special equipment for growing mushrooms – duct with nozzles pointing down. IN in the simplest case, an air duct is a blown polyethylene 15 m long sleeve suspended on wire rings in the middle passage so that the nozzles are 40 cm above the surface compost on the top shelf, and the air flow from the nozzles was directed vertically down.

When ventilating with fresh air, the carbon dioxide content in the top layer of integumentary soil is much smaller than in depth. it leads to the formation of primordia on the surface of the integumentary soil fruit bodies. On the 15-20th day, counting from the day of application of the coverslip soil, white stars from mycelium, and after a few days – the beginnings of mushrooms in the form of white peas. Watering up to 1 l / m2 should be started the day after the appearance of the primordia pea.

On the video “Growing champignon mushrooms on multi-tiered shelving “shows how this process occurs:

Climatic equipment for growing mushrooms champignons

The room for growing champignons must be equipped with ventilation system.

Fresh air is drawn through a filter, passes through heater and cooler, sucked in by a central fan and moistened with a steam nozzle. Condensate is removed drop eliminator. This piece of climate equipment for Champignon cultivation is a central conditioner. Its functional purpose is pre-conditioning air with a relative humidity of 80-90% and with a temperature of 10-13 ° C in summer and 15 ° C in winter. After preparation, air enters the central duct, from which it is taken chamber fans, called in this case “closers”. Of central duct equipment for mushrooms champignon air climbs through the wall of the cultivation chamber into the mixing box with an air control valve, passes through the cooler and Heater and pumped by a fan into the air duct of the chamber. There is a steam nozzle directly in front of the chamber duct and drop eliminator.

In mushroom production, centrifugal fans with shoulder blades bent back. Chamber performance fan coil in mushroom growing equipment mushrooms in the chamber for 40 tons of compost should be 10,000 m3 / h. Such a fan provides fresh air-conditioned air 250m3 / hour for each ton of compost. Operating pressure the fan must be at least 500 Pa.

The volume of air distributed by nozzles in one chamber, 10000 m3 / h

The fresh air control valve is capable of replacing when need fresh air to the chamber air (recirculation air) within the range of adjustment from 0% of fresh air in the chamber duct up to 100%.

Abroad plastic nozzles in the climate equipment for champignons make with an inner diameter of 5 cm. You can make nozzles from plastic cups for water, which hold well in polyethylene if the holes are made a little smaller than the diameter of the wide part of the cup. Best yourself recommended long glasses for beer with a volume of 0.5 l with with a bottom diameter of 6 cm. The bottoms of the cups are cut so that the inside of the nozzle was smooth. Holes in polyethylene the sleeves are cut with scissors so that the nozzles are after straightening the inflated duct downward, in the middle middle passage in the chamber. With a shelf height of 3 m, speed the outflow of air from nozzles with a diameter of 6 cm should be 8 m / s. The chamber fan, developing a pressure of 400-500 Pa, will provide such a speed. With a nozzle diameter of 6.0 cm and a flow rate air from nozzles 8 m / s air flow through one nozzle will be 81 m3 / h. The total number of nozzles in the chamber 10000: 81 = 120 pcs. Air velocity in the distribution duct of the chamber should be no higher than half the rate of air flow from nozzles.