Mulberry branches and silkworm droppings are significant by-products of sericulture. The dry matter in mulberry shoots contains 14.0% crude protein, 10.5% total sugars, 2.0% crude fat, 0.41% iron, and 0.45% potassium. Meanwhile, silkworm droppings consist of 13.47% crude protein, 2.0% crude fat, 19.4% total sugars, 16.5% crude fiber, 57.5% nitrogen-free extract, and 9.9% ash. Both materials serve as excellent substrates for cultivating black fungus. Using mulberry wood chips and silkworm droppings can result in at least one additional harvest compared to traditional materials. Below are the detailed procedures:
First, pretreatment of mulberry branches and silkworm droppings. After spring silkworm rearing, summer cutting is done on the mulberry trees. The cut branches are dried and then processed through a semi-dry wood chipper and crusher. Due to the toughness of the bark, the crushing machine is modified by increasing the sieve strength and adjusting the mesh size to 6 mm. The resulting wood chips are sun-dried to prevent mold. For silkworm droppings, those from 4th to 5th instar larvae are selected. They are sifted using a sieve to remove any remaining mulberry leaves or stems, then dried for further use.
Second, preparation of the cultivation medium. A common formula includes 80% mulberry wood chips, 18% silkworm droppings, 1% sugar, and 1% gypsum. Another option is 60% mulberry wood chips, 20% cottonseed husks, 19% silkworm droppings, 1% sugar, and 1% gypsum. Before mixing, silkworm droppings are soaked to absorb water, forming a paste. Then, sugar is added and mixed thoroughly. Other ingredients are incorporated, and water is added until the moisture level is just right—squeezed by hand without dripping.
Third, bagging, sterilization, and inoculation. Polyethylene bags with dimensions of 135 cm or 155 cm and a thickness of 0.06 mm are used. Approximately 80 bags are made per kilogram of film, with each bag weighing about 0.7 kg. The material inside the bags is packed tightly and evenly, and the bags are sealed securely. Sterilization is carried out under normal pressure at 100°C for 10–12 hours. Once the process is complete, the temperature inside the bags should drop below 30°C before inoculation. Inoculation is performed in a sterile or near-sterile room, with the culture strain applied to both ends of the bag and the inoculation port sealed with tape.
Fourth, placing the bags in the culture room. The bags are arranged in a "well" shape, with 8–9 layers stacked. A space is left between each row for air circulation. The room temperature should be maintained between 20–25°C, with relative humidity around 60%. Within 3–5 days, the mycelium begins to spread. From day 5 onward, check every 3–4 days to remove contaminated areas or perform partial disinfection if needed. After 25–30 days, the entire bag will be covered with mycelium.
Fifth, transferring the bags for fruiting. When the interior of the bag is bright and the fruit bodies start to grow, the bags are moved outdoors. A plastic greenhouse is set up to control light and humidity, keeping the relative humidity between 90–95%. The mulberry garden or rice fields can be used as the growing area. The bags can be placed on shelves or leaned against bamboo sticks or mulberry branches.
Sixth, harvesting. Harvesting occurs when the temperature is between 10–15°C and the humidity is 90–95%, approximately 25 days after stocking. The first harvest takes place when the caps are slightly curled and show white hairs (ear hairs). Mature mushrooms with thin bases are cut with a knife, ensuring that roots are not disturbed to prevent rot or disease. After each harvest, ventilation is increased, and spraying is stopped for 3–5 days to allow wounds to heal. Subsequent harvests are carried out based on growth stages.
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