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As with some other mushrooms, it is possible to grow champignons in the basement, but you cannot do without a special substrate. True, only real mushroom pickers-fans dare to engage in independent breeding. And all because the industrial cultivation of mushrooms is set on such a grand scale that it fully meets consumer demand.

How to grow champignon mushrooms in the basement

Growing mushrooms champignons (Agaricus bisporus) is possible exclusively using a special substrate called mushroom compost. It is almost impossible to make it yourself in a small estate. Therefore, you need to buy compost and casing layer from a nearby mushroom production or from specialized compost producers.

Before growing mushrooms in the basement, you need to buy compost "in bulk", seeded with mycelium, ready for incubation. You bring it to the estate and place it yourself in bags or on shelves. Then the mycelium assimilates the compost in the cultivation room. After that, you need to fill in the casing layer, wait until it is overgrown with mycelium and, finally, get mushrooms.

Currently, manufacturers of champignon compost offer it for sale in the form of compressed briquettes already seeded with mycelium. Briquettes measuring 20 x 40 x 60 cm are wrapped with plastic wrap. They can even be transported in a passenger car. Casing soil can also be purchased from the compost manufacturer (at the rate of 10 liters per briquette with compost).

Before you start growing champignon mushrooms in the basement, you need to measure the temperature in the brought compost briquettes. On the floor or on a shelf in the cellar, put the briquettes close to each other in the form of a bed 1.4 m wide. The temperature of all the briquettes will equalize within 24 hours. Then cut off the top film. You will get a bed 20 cm high.Cover the surface of the bed of blocks with kraft paper or newspapers. Moisten the paper using any sprayer at the rate of 0.2 liters of water per 1 m2 of the bed, preventing water from seeping into the compost. Duration of incubation is from 14 to 25 days. After the mycelium emerges on the surface of the compost (the appearance of individual spots of mycelium hyphae), it is time to apply the casing layer. The soil is applied in a layer of 4 cm (40 liters per 1 m2 of compost surface). It must be leveled and poured with water at the rate of 2 liters per 1 m2 of the ridge, spraying is necessary for the next three days. On the fourth day, mycelium usually grows into the casing layer to a depth of 0.5 cm.At this time, start regular watering twice a day with 1 liter of water per 1 m2 of casing layer. 12 days after the application of the casing layer, the mycelium penetrates the entire casing layer and reaches its surface.

The period of fruit formation begins. At this time, watering is stopped.

The air temperature should be + 14 ... + 17 ° С, relative air humidity - 85-95%. If these conditions for growing mushrooms in the basement are observed, on the 15-20th day, counting from the day the casing layer is applied, white "stars" from the mycelium should appear on its surface. A few days later - the rudiments (primordia) of mushrooms in the form of white peas. According to the technology of growing champignons in the basement, watering is resumed the next day after the appearance of the buds of peas "by mushrooms" at the rate of up to 1 l / m2.

When picking mushrooms, they should be pulled out of the ground, cut off the tip of the leg and carefully placed in boxes.

Now you know how to grow mushrooms on your own, it remains to equip the basement, and you can go for the substrate.

Watch the video of mushroom cultivation in a specially equipped basement to better understand the process technology:

The technology of growing mushrooms on an industrial scale

Cultivation of mushrooms on an industrial scale begins with the fermentation of the mushroom compost. Wheat straw mixed with farm animal manure is used as the basis for compost for these mushrooms. Attempts to replace straw with other ingredients have been unsuccessful. Manure can be horse, sheep, bovine or pork, but more consistent results are obtained with dried chicken manure from broiler chickens. For the necessary heating of the compost during its fermentation, the mass of the pile must be at least 7 tons.

The classic technology for growing mushrooms on an industrial scale is based on the fermentation of the compost mixture in long piles 1.8 m high and 2.0 m wide.

During the preliminary soaking of piled straw, the bulk of the irrigation water is discharged into the sewage system. For its reuse (circulating water), a container equipped with a pump is needed. Depending on the air temperature in the workshop and on the nitrogen content in the circulating water, the process of straw soaking takes up to 8 days.

According to the technology of industrial cultivation of champignons, for each ton of dry straw, a concrete area of ​​35 m2 is required for soaking in heaps, and a site of 30 m2 is required to form a pile. Three tons of "green" compost can be made from each ton of straw. For every 3 tons of finished compost, the composition of the ingredients for laying in the pile and the water consumption are as follows: wheat straw - 1000 kg, dry litter from chicken cages - 800 kg, gypsum - 60 kg, water 10,000 liters. From this amount, a pile weighing 7 tons will be obtained.

The piles are formed using wheeled technology or by hand, stacking layer-by-layer soaked straw, dry droppings and gypsum. The microbiological process of transformation of straw in a pile (fermentation) occurs at a temperature inside the pile of + 48 ... + 53 ° С. The optimum moisture content of the compost during fermentation is 68-75% at pH = 8-8.3 and in the presence of sufficient oxygen. Until the 20th day of fermentation, the pile is poured daily with circulating water and interrupted three times for aeration with air and mixing the ingredients. Fermentation of compost can be considered complete when the content of ammonium ions NH4 + in it falls below 0.6%.

Observing the correct technology for growing mushrooms in an industrial way, high quality compost is obtained only when using recycled water. Water from irrigation of straw and heaps is collected in a huge underground pit, in which a drainage pump is installed, which supplies water for irrigation. The water in the pit must be aerated around the clock. Oxygenation inhibits the growth of anaerobic bacteria and promotes the development of aerobic, compost-friendly bacteria. It is useless to try to aerate the circulating water by spraying it in the air. Only a powerful jet hitting the surface of the water will provide high-quality aeration of the circulating water. A separate drainage pump will help here, creating a pressure of 6 atm.

Conditions in the premises for growing mushrooms

Premises for growing mushrooms on an industrial scale are special structures: bunkers and tunnels.

A more productive way of making "green" compost is its heat treatment and fermentation in bunkers. The bunker is a room with an aerated floor, fenced off by three walls. The fourth wall is absent, which allows loading and unloading compost using wheeled vehicles. The necessary conditions for growing champignons are supported by a high-pressure fan, which pumps air under a pressure of 5000 Pa into the system of pipes equipped with nozzles under the floor of the bunker, and this, in turn, is forced through the compost layer through the nozzles in the floor and aerates it. The diameter of the nozzles is 8 mm, the distance between the nozzles is 40 cm. For 60 tons of compost piled in a 4 m heap, a 40 m2 hopper is needed.The compost in the bin does not have to be laid out evenly. There may even be a part of the floor that is not filled with compost, but the compost will still be aerated, because in the underground, even an empty bunker, the fan keeps the pressure not lower than 2500 Pa. To create optimal conditions for growing mushrooms of champignons, better aeration of heaps with straw and compost outside the hopper, aerated floors with nozzles are used. Under the required areas of the floor of the compost shop, an air underground room is built into which a high-pressure fan blows air.

The composting process in the silo begins with soaking the straw. Then the compost (a mixture of straw, droppings and gypsum) on the aerated floor is poured with circulating water and stirred for 2 days. Then the compost is loaded into the hopper, where it heats up to + 80 ° C in two days. Unloaded, mixed and reloaded into the hopper for 3 days to warm up. Unloaded onto an aerated floor. The green compost is now ready and can be transported to the tunnel for pasteurization and conditioning.

Tunnel Is a narrow and long mushroom growing room where mushroom compost is prepared. Aerobic microorganisms play an important role in this process. The tunnel is designed so that thermophilic aerobic bacteria and actinomycetes develop in the "green" compost loaded there. For this, the floor of the tunnel is made perforated, and air is pumped into the underground space, which is passed through the compost, creating conditions for aerobic thermophilic bacteria and actinomycetes, which turn the "green" compost made in piles or in bunkers into "brown" ready for inoculation of the mushroom mycelium compost. For every 3-3.2 tons of "green" compost, 2 tons of "brown" are obtained.

Unlike a bunker, the tunnel must be filled with compost in an even layer so that there are no open spaces in the floor, through which air will escape from the underground, causing a drop in pressure there.

Composting mushrooms: pasteurization technology

To prepare compost for mushrooms, pasteurization and conditioning technology is used. The perforated floor of the tunnel, permeable to air, is made of reinforced concrete or oak beams perpendicular to the long side of the tunnel with intervals of 3-5 cm.A tunnel with a width of 3 m is considered standard.The section of oak beams is from 150 x 150 mm to 200 x 200 mm, reinforced concrete is determined their strength. The cross-section is either square or in the form of a trapezoid with a wide base up. In the latter case, there is less chance of clogging of the slots. The perforated floor is laid so that its surface is at ground level or at the level of the substrate shop floor.

According to the technology for making compost for mushrooms, before loading the substrate, a strong bedding polymer net is laid on the perforated floor, which is fixed to the floor. A sliding net is spread over the bedding area for drawing compost on it using an electric winch. The walk-through tunnels are loaded from a conveyor belt or bucket tractor and unloaded from the other side using a slip net. At a distance of 0.5 m from the gate, a type-setting wall is made of horizontal bars. The wall allows the tunnel to be loaded to the desired level with the gate open and separates the compost from the gate with a heat-insulating air space. The foundation of the tunnel forms an underground airspace, into which air is injected at a pressure of 1500 Pa.

The loading schedule of compost fermented in piles or in bunkers can be as follows.

On the 1st day - loading of the tunnel until 12 noon. Equalizing the temperature in the mass of the substrate using recirculation air with a small supply of fresh air and warming up for 12 hours to 58 ° C. Pasteurization of mushroom compost takes 10 hours to kill insects.Then, to condition the compost, its temperature is reduced to + 48 ... + 50 ° C by increasing the flow of fresh air. Conditioning at this temperature with air blown through compost (10% fresh air, 90% recirculated air) lasts 5 days.

On the 6th day, the compost for growing mushrooms is cooled for 8-12 hours to 8 am by increasing the amount of fresh air. The content of ammonium ions in the compost at the exit from the tunnel must be less than 0.1%. "Brown" compost has almost no ammonia odor.

Now in Russia there are Italian automatic compost presses. They immediately form compost seeded with mycelium in the form of compressed briquettes and pack them in plastic wrap. The size of a standard briquette is 20 x 40 x 60 cm. The surface of the film in which the block is packed is not perforated, except for two large holes at the ends of the block, which almost do not violate the strength of the block, but provide oxygen to the mycelium in the block during transportation.

Growing champignon mushrooms on shelves (with video)

It is possible to cultivate champignon on multi-tiered shelves. In a standard cultivation chamber with an area of ​​200 m2, 11 x 18 m in size with a ceiling height of 3.8 m, designed to accommodate 40 tons of compost, 4 five-tier racks 1.4 m wide and 15 m long are installed. shelves, fenced with sides to prevent compost and casing layer from falling out. The first tier of the bookcase is at a height of 0.25 m from the floor, the subsequent ones are 0.6 m from each other.

The width of the aisles between the racks for champignons is 110 cm, between the racks and the walls - 100 cm.

When placing the compost in the form of beds poured onto the shelves, 100 kg of finished compost can be placed on 1 m2 of shelf area. The thickness of the compost with proper compaction is 20 cm. With a bed width of 1.4 m, 1.4 x 15 x 5 x 4 x 0.1 = 42 tons of compost will fit on 4 five-tier shelves with a length of 15 m.

The compost is placed on racks for mushroom mushrooms, then leveled and compacted. Grain mycelium is poured evenly onto the surface of the compost, then it is embedded to a depth of 1 cm. The seeding rate of grain mycelium is 0.4-0.5% of the mass of the finished compost.

The surface of the compost is leveled and covered with paper. Moisten the paper by spraying with water (up to 0.2 liters per 1 m2 of the garden), preventing water from seeping into the compost. Using this method of growing mushrooms, the incubation of mycelium at a compost temperature of + 20 ... + 26 ° C ends in 14 days. After that, cover soil is applied and overgrown for 10 days. Watering on the casing layer up to 2 liters per 1 m2 of the bed.

After the mycelium has mastered the casing layer, the formation of fungi begins. The temperature in the cultivation chamber is regulated in the range from +14 to +17 ° C at a relative air humidity of 85-95%. For permanent removal of carbon dioxide during the period of setting and fruiting of mushrooms, ventilation with fresh air in a volume of at least 250 m3 / h per ton of substrate is required. The ventilation system should supply 10,000 m3 / h to the chamber.

According to the correct technology for growing mushrooms, fresh air must be provided in the chamber above the shelves with mushrooms.

To create a flow of air over the mushrooms, in each odd passage, there is a special equipment for growing mushrooms - an air duct with downward nozzles. In the simplest case, the duct is a 15 m long air-inflated polyethylene sleeve suspended on wire rings in the middle of the aisle so that the nozzles are 40 cm above the compost surface on the top shelf, and the air flow from the nozzles is directed vertically downward.

When ventilated with fresh air, the carbon dioxide content in the upper casing layer is much lower than in the depth. This leads to the formation of rudiments of fruit bodies on the surface of the casing layer.On the 15-20th day, counting from the day of application of the casing layer, white stars from the mycelium appear on the surface of the casing layer, and after a few days - the rudiments of mushrooms in the form of white peas. Watering up to 1 l / m2 should be started the next day after the appearance of the buds-peas.

The video "Growing champignon mushrooms on multi-tiered racks" shows how this process takes place:

Climatic equipment for growing mushrooms

The room for growing mushrooms must be equipped with a ventilation system.

Fresh air is taken in through a filter, passed through a heater and a cooler, sucked in by a central fan and humidified by a steam nozzle. The condensate is removed by a droplet separator. This piece of climatic equipment for mushroom growing is a central air conditioner. Its functional purpose is preliminary air conditioning with a relative humidity of 80-90% and a temperature of 10-13 ° C in summer and 15 ° C in winter. After preparation, the air enters the central air duct, from which it is taken by chamber fans, in this case called "closers". From the central air duct of the equipment for mushroom mushrooms, air is drawn through the wall of the cultivation chamber into a mixing box with an air regulation valve, passes through a cooler and a heater, and is pumped by a fan into the air duct of the chamber. Directly in front of the chamber air duct, there is a steam nozzle and a droplet separator.

In mushroom production, centrifugal fans with backward-curved blades are recommended. The capacity of a chamber fan-closer in equipment for growing mushrooms in a chamber for 40 tons of compost should be 10,000 m3 / h. This fan provides 250 m3 / h of fresh conditioned air for every ton of compost. The working pressure of the fan must be at least 500 Pa.

The volume of air distributed by the nozzles in one chamber is 10,000 m3 / h.

The fresh air supply control valve is capable of replacing, if necessary, fresh air with chamber air (recirculation air) within the adjustment range from 0% fresh air in the chamber duct to 100%.

Abroad, plastic nozzles in climatic equipment for champignons are made with an inner diameter of 5 cm. Nozzles can be made from polyethylene water cups, which hold well in polyethylene, if the holes are made slightly less than the diameter of the wide part of the cup. Long beer glasses with a volume of 0.5 liters with a bottom diameter of 6 cm have proven themselves best of all. The bottoms of the glasses are cut off so that the inside of the nozzle is smooth. The holes in the polyethylene sleeve are cut with scissors so that the nozzles are, after straightening the inflated air duct, directed downward, in the middle of the middle passage in the chamber. With a rack height of 3 m, the air outflow rate from nozzles with a diameter of 6 cm should be 8 m / s. A chamber fan, developing a pressure of 400-500 Pa, will provide such a speed. With a nozzle diameter of 6.0 cm and an air flow rate from the nozzles of 8 m / s, the air flow through one nozzle will be 81 m3 / h. The total number of nozzles in the chamber is 10,000: 81 = 120 pcs. The speed of air movement in the distribution duct of the chamber should not be higher than half the speed of air outflow from the nozzles.