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| 杏鲍菇枝条菌种关键制作工艺研究 | |
| 引用本文： | 段超,王小军,左琳,杨杰,刘靖宇,孟俊龙,常明昌.杏鲍菇枝条菌种关键制作工艺研究[J].山西农业科学,2013,41(3):230-232. |
| 作者姓名： | 段超 王小军 左琳 杨杰 刘靖宇 孟俊龙 常明昌 |
| 作者单位： | 1. 山西农业大学园艺学院,山西太谷,030801 2. 山西省农业科学院食用菌研究所,山西太原,030031 3. 山西农业大学食品与工程学院,山西太谷,030801 |
| 基金项目： | 山西省科技基础条件平台建设项目(2010091017);山西省星火计划项目(20120510016-1) |
| 摘 要： | 为了筛选出适宜的杏鲍菇枝条菌种制作工艺,以枝条含水量、pH值和满袋天数为指标,对其关键制作工艺进行了研究。结果表明,袋式杏鲍菇菌种制作过程中枝条最适浸泡时间为20 h,添加生石灰最适质量浓度为3.0 g/L,最适培养基配方为:木屑40%、棉籽壳40%、麸皮18%、碳酸氢钙1%、生石灰1%。 |
| 关 键 词： | 杏鲍菇 枝条菌种 含水量 满袋天数 制作工艺 |
Study on the Branch Strains Production Technology of Pleurotus eryngii |
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| DUAN Chao , WANG Xiao-jun , ZUO Lin , YANG Jie , LIU Jing-yu , MENG Jun-long , CHANG Ming-chang.Study on the Branch Strains Production Technology of Pleurotus eryngii[J].Journal of Shanxi Agricultural Sciences,2013,41(3):230-232. | |
| Authors: | DUAN Chao WANG Xiao-jun ZUO Lin YANG Jie LIU Jing-yu MENG Jun-long CHANG Ming-chang |
| Institution: | 1.College ofHorticulture,Shanxi Agricultural University,Taigu 030801,China; 2.Institute of Edible Fungi,Shanxi Academy ofAgricultural Sciences,Taiyuan 030031,China; 3.College of Food Science &Engineering,Shanxi Agricultural University,Taigu 030801,China) |
| Abstract: | To find the best production technology for branch strains of Pleurotus eryngii,the water content of branch,pH, and the time of mycelia overgrowing the bag were investigated in this study.The results showed that the optimal soaking time was 20 h,the optimum adding lime concentration was 3.0 g/L,the optimal formula of auxiliary culture medium was sawdust 40%, cottonseed hull 40%,wheat bran 18%,calcium bicarbonate 1%,and lime 1%. |
| Keywords: | Pleurotus eryngii branch strains moisture content the time ofmycelia overgrowing the bag culture techniques |
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