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Overview of Black Fungus

I. Cultivation History  - Originated in China around 600 AD; first artificially cultivated edible fungus globally (over 1,400 years of history).   - Tang Dynasty: Cultivated via "log-cutting" in northern Sichuan.   - Qing Dynasty: Spread to Changbai Mountain and Henan, but with low yields.   - 1955: Pure strain cultivation and log-drilling inoculation invented, boosting yields.   - Past 20 years: Substitute cultivation replaced log cultivation.  

II. Cultivation Materials  - A wood-decomposing fungus, wild in central, northern, and northeastern China (Northeast China’s product is famous for thickness).   - Previously used logs; now mainly uses coarse oak sawdust pellets (5-8mm diameter), which need watering, piling, and turning before use.

  III. Biological Characteristics  - **Temperature**: Mesothermic; spore germination (22-32°C), mycelium growth (6-36°C, optimal 22-26°C). Mycelium resists -30°C but senesces above 32°C. Fruiting bodies thrive at 18-23°C (higher temps thin them; lower temps slow growth but improve quality).   - **Light**: Dark needed post-inoculation; mature mycelium requires 1500-2500 lux for dark, high-quality ears (indoor light is too weak; outdoor/greenhouse better).   - **Water**: Compost moisture 58-62% during mycelial growth; air humidity 85-95% for fruiting. "Dry-wet" cycles aid growth.   - **Air**: Aerobic; CO₂ must be <0.08%.   - **pH**: Slightly acidic (5.8-6.2 after sterilization).

 IV. Cultivation Models  - Log cultivation and substitute cultivation (field or greenhouse hanging).   - Field cultivation often in 500m+ mountainous areas for summer survival.   - Short bag cultivation common in the north; long stick cultivation in the south.