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Jinbao Edible Fungus Cultivation Material Fermentation Aids (Four Key Advantages of Fungal Culture Materials Produced by the Starter)
The use of Jinbao fermentation agents in edible fungus cultivation offers several significant benefits, particularly in improving the quality and efficiency of the culture medium. These advantages can be summarized into four main points:
First, the material temperature rises rapidly during the fermentation process. For example, the Kinpo fermentation agent can elevate the temperature to 60–70°C within just two or three days. This high temperature effectively eliminates not only harmful bacteria but also most of the eggs that may be present in the raw materials, ensuring a cleaner and safer environment for mushroom growth.
Second, the microbial composition of the culture is significantly improved. Beneficial microorganisms such as bacteria, fungi, actinomycetes, and nitrogen-fixing bacteria multiply quickly during the fermentation process. Actinomycetes, in particular, increase dramatically—up to 100 times more than in secondary fermentation. These beneficial microbes occupy space and prevent the growth of harmful bacteria. Additionally, their activity generates more heat, maintaining a high temperature for a longer period. The metabolites produced by these microbes, such as antibiotics, also help prevent contamination from unwanted microorganisms.
Third, the nutrient profile of the culture material is enhanced. As the starter's microorganisms break down the raw materials, cellulose-decomposing fungi and actinomycetes work to reduce the cellulose content while increasing the levels of soluble sugars. This improves the carbon-to-nitrogen ratio, making the material more suitable for mushroom mycelium development. The free protein is also converted into mycelial protein, which supports stronger and healthier mushroom growth. Using the Golden Baby ferment, farmers can expect a yield increase of up to 20–30%.
Lastly, the range of available raw materials expands significantly. Traditional methods often rely heavily on cotton husks, while crop stalks are frequently burned, causing environmental pollution. With the use of the starter, these stalks can be fully fermented, allowing for better absorption by the mushroom mycelium and higher yields. Additionally, various types of manure, such as chicken, duck, cow, pig, and silkworm dung, can be used as valuable nutrients. These manures provide different levels of nutrients and can replace expensive bran and cake fertilizers, reducing costs and improving sustainability.
Moreover, the starter allows for the reuse of waste materials. Failed buckwheat bags, contaminated substrates, and unused mushroom sticks can all be repurposed by adding them to fresh material and treating them with the starter. This not only reduces waste but also increases resource efficiency. It also enables the transformation of clinker or other difficult-to-use materials into usable fermentation substrates, such as for growing shiitake, white mushrooms, and others. This approach lowers costs, minimizes environmental impact, and simplifies the cultivation process.
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