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Flammulina velutipes, commonly known as the golden needle mushroom, is a highly valued edible fungus due to its crisp texture, tender consistency, and rich nutritional profile. It is widely cultivated in China and particularly well-suited for northern regions because of its preference for cooler temperatures. Traditional cultivation methods, such as fruiting planting, often suffer from limited space utilization and low productivity. Modern bag cultivation techniques, however, offer higher yields, better efficiency, and lower costs.
Bag cultivation involves several key steps: mixing the substrate, filling the bags, sterilization, inoculation, and incubation. The process of sterilizing the material inside the bags is referred to as "bacterial bag culture." The success of this method depends heavily on proper bag preparation and sterilization. Different types of plastic bags are used based on the sterilization method. For example, high-pressure steam sterilization typically uses high-temperature polypropylene bags, while atmospheric pressure sterilization may use low-pressure polyethylene bags.
The standard size of the bags is 17 cm wide and 35 cm long. A common substrate formula includes 89% cottonseed hulls, 10% bran, and 1% gypsum or calcium carbonate, with a water-to-material ratio of 1:1.4 to 1.5. The mixture is thoroughly stirred until it forms clumps when squeezed. Another popular formula for corncob-based substrates includes 73% corncobs, 25% bran, 1% gypsum, and 1% sucrose, with a similar water ratio. Each bag usually contains 300 to 500 grams of substrate.
After filling the bags, they are placed in a steamer and heated to 100°C for 8–10 hours to ensure complete sterilization. Once cooled, the bags are inoculated using sterile techniques. Inoculation is performed under aseptic conditions, typically near an alcohol lamp. The original strain or cultivar is introduced into the bag through both ends, which are then sealed with a rope to maintain sterility.
Flammulina velutipes requires minimal oxygen during mycelial growth, so the bags are kept closed. The ideal temperature for mycelial development is between 23°C and 25°C. Cultivation rooms should be maintained at slightly higher temperatures, ideally no lower than 2°C above room temperature. Mushroom houses, especially those built underground or semi-subterranean, help regulate temperature and humidity effectively. These structures are often constructed in sunny, elevated areas with good drainage.
Inside the mushroom house, three rows of bed frames are set up, each 4 meters wide and 2 meters high. Bamboo rafts are placed in five layers, spaced 40 cm apart, allowing four layers of bags per level. Before use, all equipment must be disinfected using agents like lime, Lysol, or bleaching powder.
During the first 10–15 days after inoculation, mycelium grows slowly, requiring little oxygen. As the mycelium expands to about 5 cm, oxygen demand increases, prompting the need to open the bags for better ventilation. Every 10 days, the bags are rotated between upper and lower levels to promote even growth. When the mycelium covers the entire bag, the openings are left open to encourage fruiting.
Mushroom formation begins around 30 days post-inoculation and takes approximately two months to mature. At this stage, the temperature should be lowered to 10°C–12°C to stimulate fruiting. Relative humidity should be kept around 60%, and if necessary, water can be sprayed on the floor, not directly on the mushrooms, to avoid rotting.
Good ventilation is essential during the fruiting phase to maintain proper air exchange, temperature, and carbon dioxide levels. Poor management can lead to abnormalities such as small caps (called "needle mushrooms") caused by high COâ‚‚ levels or overly elongated stems due to excessive airflow. The ideal harvest size is when the stipe reaches over 10 cm and the cap diameter is about 1 cm.
Harvesting is done by gently pulling the mushrooms from the bag and placing them in a basket. After harvesting, the base of the stipe is trimmed, and the mushrooms are stored in a cool, dark place for transport. Fresh mushrooms can also be boiled in salted water for preservation.