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Straw mushroom factory cultivation follows a streamlined 5-stage process, ensuring efficient growth and quality. Here’s the breakdown:

 1. **Pre-fermentation of Culture Medium**  Fresh mushroom residue is spread to aerate, then piled for 3–5 days (turned daily). For large-scale production, aerated fermentation tunnels (e.g., for *Agaricus bisporus*) work well. This replaces outdated "washing" methods, avoiding sewage and anaerobic issues.  

2. **Post-fermentation**  Add 5% short straw, lime, and 10% bran (to speed up fermentation) to the pre-fermented material. Adjust moisture to 70–72% and pH to ~7.5, then load into mushroom rooms (12–15 cm thick). After natural heating to 40–45℃, steam the room to 58–63℃ (8–10 hours), then cool to 40–45℃. Total: 4–5 days.

 3. **Mycelium Cultivation**  After sowing, focus on material temperature (optimal 36℃). Maintain air temp at 26–34℃, humidity at 95–98%—mycelium thrives without strict CO₂ control.

 4. **Bud Induction**  Once mycelium fills the medium, drain excess water. Trigger primordium formation with: material temp ~34℃, air temp 28–30℃, humidity 99%, CO₂ 0.18–0.27%. LED light duration controls bud quantity.  

5. **Fruiting Body Growth**  When primordia appear, keep material temp 32–34℃, air temp 29–31℃, CO₂ 0.36–0.54%. Humidity starts at 98% and drops to 93% later for healthy growth.   This structured process ensures consistent, high-yield straw mushroom production!