Liu seling, an agricultural expert in hubei, has studied and promoted edible bacteria for over 20 years
She's on the phone. She's a counseling line for mushroom farmers
Liu se ling is at the fungus testing base to see what happened to tamaki。
Oscillation
Core reading
In hubei yichang, one of the agricultural experts was compassionately referred to as “sweet sister”. She is liu se ling, an expert at the yichang city institute of agricultural sciences, and has studied and promoted edible bacteria technology for over 20 years. She is a professional and has developed local provincial standards for the techniques of blubber, ball-breeding and mushroom cultivation; she works with farmers, reaching out to the fields and helping more than 50,000 mushroom farmers to increase their harvest through demonstration promotion and first-line technical guidance。
Walking into the smart temperature-control mushroom room of ichhang nature technology ltd., located in a row of double mushrooms from the dirt, hot weather, and “in” air-conditioning rooms for small mushrooms。
“the mushrooms need temperature differentials, more ventilation, and heavy water to catalyze, so they'll be out of the mushrooms in five days.” liu se ling was wearing a white coat, standing next to the mushroom bed and “taking a pulse” for mushrooms。
Liu se ling, aged 59, is the director of the microbiology institute of the agricultural sciences institute of yichang city, which has been working for more than 20 years on research and selection of edible bacteria, helping to increase the harvest of more than 50,000 mushroom farmers through demonstration promotion and first-line technical guidance, and is known as “sweet sister”。
Repeat filter
Cultivating high-yield, high-quality bacteria
In the laboratory of the microbiology institute of the agricultural institute of yichang city, liu se ling and his colleagues organized a collection of newly collected wild bacteria that were photographed, registered and sampled and then frozen at a low temperature of 80 degrees celsius and made of specimens by vacuum drying, which were sealed in the specimen bottles. Over the years, she and her colleagues have accumulated 143 locally unique large fungus, and in yichang a large fungus home for the conservation and use of seed resources has been built, the three gorge fungus museum。
In the occidental mountains, yichang has a long season and a strong rainfall. More than 20 years ago, farmers were largely dependent on experience, low-technology and low-risk resistance, and could not cope with natural disasters。
As director of the microbiology institute in 2000, liu seling became aware of the urgent needs of farmers and began to select traditional mushroom varieties, such as mushrooms, mushrooms and black wood, with teams, to increase their resistance to disease, production and mushrooms。
Over the years, liu se ling has found that these varieties are very homogenous. She was aware that the development of new varieties with local characteristics would make the market more competitive. In 2009, she looked to rare eating bacteria and repeatedly screened local wild bacteria and decided to artificially cultivate good, nutritious and economically valuable sheep belly。
In order to produce a high-yielding, high-quality sheep belly, liu shi ling led the team to the mountains of the yangtze autonomous district, over 800 metres above sea level, and lived in the mountains for months. The mushroom sheds, which carefully observe water, temperature, etc., suitable for myctic silk growth in the morning, middle and late hours, document the detailed process of mushrooms. After five years of exploration, they are gradually gaining access to the technical aspects of the domestication and management of wild sheep belly. The team succeeded in developing a sheep’s belly in 2015 and proposed “acculturation techniques for sheep’s belly facilities”, and developed local provincial standards for sheep’s belly cultivation techniques。
Technology diffusion
Into the fields to guide farmers
At the sheep's belly cultivation base of the cooperative specializing in fungi consumption in far-ann county, the director, wang zongbin, looked at rice in the field and looked forward to it. In september of last year, under the direction of liu se ling, he used the “paddy rotation” approach, using rice to plant the sheep’s belly in blank, with a good harvest this spring, with a net income of 10,000 per acre. He plans to expand the area to 300 acres by november。
To hand over the “gold key” to farmers, it is important to have a demonstration of technology. Liu se ling, on the one hand, takes an active part in such activities as training sessions on cropping techniques organized at all levels of the agricultural sector, which are passed on to farmers, and on the other hand, is a mentor in the field。
The birch is highly demanding for the environment and technology. In previous years, wang zongbin, who had first entered the business, had taken a huge toll. “the main plant used to be mushrooms, which could not be sold. In 2021, he attended a training course for high-quality farmers organized in the county and listened to mr. Liu's after-school work.” wang zongbin said that in the autumn of that year, he had planted 10 acres of sheep belly fungus in the mountains of mauwon park, and that the following year had been a small harvest。
Later, wang zongbin, who tasted sweet, expanded the cultivation of the sheep’s belly to 50 acres, with 15 acres almost lost in the spring of 2024 and a loss of more than $300,000 at once. Liu sing came to the door in a timely manner to “visit” and to develop a “pharmaceutical formula”: “to avoid as much as possible reconnection, and proper rest tilling will help to restore ground strength and reduce pests and pests”: “to keep the site environment clean, to plant pre-plant bacterial and insecticidal treatment must be put in place” ... The blubber of the wang zongbin species slowly recovers life and the industry is on the right track。
Let's go
The service farmer's coming out early
In the sun, in the town of yichang, in the village of zaphyng. The edible fung farming base of plum agricultural biotech, inc., and the 28-year-old son, wang zheng, is driving a swirling machine to put the raw lime on the ground。
“we have adopted a fungus rotation model whereby we grow big balls of mushrooms from october to march, and we grow fruit and fruit vegetables from march to june of each year. It is now a spa period, where the land will be sterilized and prepared for the fall season by spreading lime and sun. Wang xian, these techniques were taught by liu se ling。
Large ball-covered mushrooms are new strains of edible bacteria that have emerged in recent years. Wang qian, a graduate in pharmaceutical engineering at the university of the three gorges, is an inner mongol, retired in 2022 and started a business in yichang, where he rented 5 acres of plastic sheds to test for large ball-covered mushrooms。
Land leveling, building sheds, collecting straws, and installing smart surveillance the king rises early and dark and looks forward to a harvest. The following spring was supposed to be a mushroom season, but the amount of mushrooms produced on a daily basis was far from normal, and the king was anxious to watch the mushrooms in the fungus bed。
"do you have an expert on bacteria to analyze why we don't have mushrooms?" with a test mind, wang qing sent a short video to the internet for help, and one of them contacted liu se ling。
Wang xing did not think that two days later liu se ling, who was unknown, had come to his mushroom shed with a team. She crouched down, pinched the slag on the culture base with her hand, and looked closely at the growth environment of the giant ball lid mushrooms, quickly identifying the symptoms: “the biggest problem is the covering of the membranes, the moisture of the soil is so high that it requires some oxygen in the bacterial bed.”
Turns out wang qi, when he saw no mushrooms and thought that they were not warm enough, covered the mushroom shed with a membrane, and the temperature rose and the oxygen couldn't get in. Under liu se ling's guidance, he removed the coverings and put holes in the fungus bed. On the third day, the giant ball guacamole came out of the earth。
Liu seling has been studying cultivation techniques and models, and in 2021 local standards for the technology of big ball-cover mushroom cultivation were developed at the provincial level. As a result of her efforts, the production of large ball-covered mushrooms reached 3,000 kg per acre and increased farmers ' incomes while increasing land use。
Between october and april of each year, during the peak period of estuarine cultivation, liu se ling's phone became a advice line for mushroom farmers, which was “blasted” almost every day. She's either in the mushroom shed or on her way to the mushroom shed. Over the past 20 years, her footprints have spread across all districts of yichang, promoting the conversion of planting techniques such as mushrooms, sheep bellys and large ball-covered mushrooms. Over 20,000 people have been trained to help the mushroom farmers with their early mushrooms, extra mushrooms and good mushrooms。
The night was low, liu se ling's cell phone was ringing again, and a mushroom farmer sent photos of the mushroom bag. Liu se ling looked at her heart and turned on her phone album and saw a picture of her daughter. "my daughter used to say, "mother is the mother of mushrooms, not my mother." without her company, i feel guilty. And then my daughter came to work, not only understanding me, but also proudly saying to others, "my mother helped many people solve their problems." liu sing laughed。
Daily people's journal (8 september 2025, 13th edition)
