文章基本信息

标题：A Method for Measuring the Degree of Fermentation of the Edible Mushroom Cultivation Substrate
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作者：Jinping Zhang ; Xuebin Li ; Yue Yin 等
期刊名称：Natural Resources
印刷版ISSN：2158-706X
电子版ISSN：2158-7086
出版年度：2018
卷号：9
期号：11
页码：355-360
DOI：10.4236/nr.2018.911022
语种：English
出版社：Scientific Research Publishing
摘要：In the study, eight treated substrates were designed to explore the possibility to determine the degree of fermentation of the substrate by the mycelial growth rate, whose main raw material includes composted pine sawdust, oil tea shell and hickory shell respectively, and auxiliary materials contain rice bran, soybean powder, etc. The result showed that the shiitake mushroom grew well in 7 treatments whose mycelial growth rate could be measured on 3rd days when the mycelial growth rates of P1, C1 and H1 were 5.0 mm/d, 9.66 m/s, 13.33 m/s. Auricularia cornea var. Li exhibited the fastest growth on P1 substrate. And mycelial growth rates of P1, P0 and CK1 were 5.8 mm/d, 3.66 mm/d, and 4.66 mm/d on 3rd day, respectively. The growth rates of Pleurotusgeesteranus of C1, CK2 and P0 were 9.0 mm/d, 11.66 mm/d, and 4.00 mm/d on 3rd day, respectively. So the degree of fermentation of the substrate could be determined within 3 days according to the mycelial growth rate. As the growth of edible fungi is affected by degree of fermentation of the substrate and there is little literature on degree of fermentation of edible fungi substrate, the study will provide theoretical and technical basis for determination of substrate fermentation.
关键词：Mushroom Cultivation Substrate;Degree of Fermentation;Edible Fungi;Mycelium;Growth Rate