Mulberry branches and silkworm droppings are the primary by-products of sericulture. These materials contain valuable nutrients that can be utilized for cultivating black fungus. The dry matter in mulberry shoots contains 14.0% crude protein, 10.5% total sugar, 2.0% crude fat, 0.41% iron, and 0.45% potassium. Meanwhile, silkworm droppings have 13.47% crude protein, 2.0% crude fat, 19.4% total sugar, 16.5% crude fiber, 57.5% nitrogen-free extract, and 9.9% ash. Both materials serve as excellent substrates for growing black fungus, offering higher yields and faster growth compared to traditional materials.
To make use of these by-products, a systematic approach is required. First, the mulberry branches are harvested after the spring silkworm rearing season. They are cut into small pieces using a wood chipper and crusher. Due to the toughness of the bark, the sieve used during crushing is adjusted to a larger mesh size (6 mm) to improve efficiency. Afterward, the chips are dried under the sun to prevent mold. Silkworm droppings from the fourth or fifth instar are sifted to remove any remaining mulberry leaves and stems, then dried for later use.
Next, the cultivation material is prepared. A common formula includes 80% mulberry wood chips, 18% silkworm droppings, 1% sugar, and 1% gypsum. Alternatively, a mix of 60% mulberry wood chips, 20% cottonseed husks, 19% silkworm droppings, 1% sugar, and 1% gypsum can also be used. Before mixing, the silkworm droppings are soaked to form a paste, then combined with other ingredients and water. The moisture level should be just enough to hold together when squeezed, without dripping.
Once the mixture is ready, it is packed into polyethylene bags measuring 135 cm or 155 cm in length, with a thickness of 0.06 mm. Each kilogram of film can produce about 80 bags, each weighing around 0.7 kg. The materials inside the bags must be evenly distributed and tightly sealed. The bags are then sterilized at 100°C for 10–12 hours. After cooling to below 30°C, the bags are inoculated in a clean or semi-sterile environment. The mycelium is introduced at both ends, and the inoculation ports are sealed with tape.
After inoculation, the bags are placed in a disinfected culture room in a "well" shape, stacked 8–9 layers high with spacing between rows. The temperature is maintained at 20–25°C, and humidity is kept around 60%. Within 3–5 days, the mycelium begins to spread. Every 3–4 days, check for contamination and perform partial disinfection if needed. After 25–30 days, the entire bag is covered with mycelium.
When the fruit bodies start to develop, the bags are moved outdoors to a plastic greenhouse. Light and humidity are carefully controlled, with relative humidity maintained at 90–95%. The bags can be placed on shelves, leaned against bamboo sticks, or positioned among mulberry branches. Harvesting typically occurs after 25 days of stocking, when the caps begin to open and show slight curling at the edges, along with white ear hairs. The mushrooms are cut with a knife, ensuring the base is thin to avoid rotting or pest infestation.
After each harvest, the area is ventilated and misting is stopped for 3–5 days to allow wounds to heal. Depending on the growth stage, subsequent harvests can be carried out, ensuring a continuous yield throughout the season. This method not only reduces waste but also enhances the economic value of sericulture by turning by-products into a profitable resource.
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