1. BAGGING

(1) After preparing the materials for the bacterial strains, they can be mixed evenly and then added with clean water. When the moisture content reaches 65%, they can be bagged.
(2) Bagging requires consistent elasticity. Clean the raw materials inside and outside the bag, then stuff it with a cotton stopper and wait for the morel mushrooms to ferment.

2. STERILIZE

(1) The morel mushroom strain must be sterilized before use. First, it should be kept under a pressure of 0.68 kilograms for 1 hour, and then transferred to a temperature of 100 ° C at normal pressure for 6-8 hours.
(2) The sterilization time should not be too long or the pressure should not be too high, otherwise it will damage the nutrients of the morel mushroom strain.

3.INOCULATE

(1) Inoculation should be carried out on a super clean workbench. Light the alcohol lamp, open the sealing paper and inoculation sealing film, and control the opening of the strain bottle within the high heat range of the alcohol lamp flame for inoculation.
(2) The inoculation requirements are the same as those for in vitro inoculation of mother seeds, and the inoculation box should be disinfected. Each mother seed can receive 5-10 bottles of original seeds, and one bottle of original seeds can receive 50-100 bags of cultivated seeds.

4. COOL DOWN

(1) The connected original or cultivated seeds should be cultured in an environment of 12-18 ℃, with a 2cm distance between bottles (or bags) to prevent overheating
(2) Temperature measurement should be conducted in the middle of the bottle pile (or inside the bag).

5. CULTIVATE

(1) The original seed can grow to full in about 20 days, and the cultivated seed can grow to full in about 25 days, and then proceed to sow in the ground.
(2) Cultivated seeds with full mycelium should be used immediately, and should not be stored for too long under non refrigerated conditions.