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Application of bagasse in edible fungus culture medium

Sugarcane produced in South China and Hainan is generally available from autumn to Qingming Festival. Sugarcane stems are composed of thin-walled cells. When squeezed, the cell vacuoles burst to release sugar water. The sugar-squeezing equipment of different manufacturers is different, resulting in differences in the quality of bagasse, which is divided into coarse and fine residues. The coarse residue needs to be crushed before use. Bagasse is rich in cellulose and low in lignin. It contains 1.5%~2.5% residual sugar, which can meet the needs of inducing cellulase in the early stage of mycelium culture. Therefore, it is widely used in culture medium configuration without adding sugar.

[Discussion]

Bagasse supply is highly seasonal and is often transported in blocks. After the company purchases it, it is piled up and fermented outdoors. After being sprinkled with water and exposed to the sun, a dry shell is formed to prevent air exchange and the growth of red Neurospora. The reproduction of lactic acid bacteria in an anaerobic environment softens the bagasse, which is convenient for mycelium degradation. Add water and stir before use, and the bagasse will swell and recover, and then be placed under the awning for standby use. It can improve the water retention performance of the cultivation bag, but it will lose water during the cultivation process.