Pleurotus sajor-caju의 재배(栽培)에 관한 연구(硏究)(I) -배양(培養) 조건(條件) 및 화학(化學) 성분(成分) 변화(變化)-

Studies on Cultivation of Pleurotus sajor-caju (I) -Cultural Conditions and Changes of Chemical Components-

볏짚배지(培地)에서 Pleurotus sajor-caju의 균사생육(菌絲生育)과 자실체형성(子實體形成)에 대한 배양조천(培養條仟)을 밝히고 재배기간(裁培期間) 각(各) 주기별(週期別) 버섯의 수량(收量)과 배지(培地) 버섯의 화학성분(化學成分)의 변화(變化)를 검토(檢討)하여 그 결과(結果)를 요약(要約)하면 다음과 같다. 1. 균사생육(菌絲生育)에 최적살균시간(最適殺菌時間)은 60분간(分間)이고 최적수분량(最適水分量)은 60%이었다. 2. 균사생육(菌絲生育) 최적(最適) pH와 온도(溫度)는 6.0, $25^{\circ}$이고 자실체형성(子實體形成)의 최적(最適)pH와 온도(溫度)는 $5.0{\sim}6.0$, $20{\sim}30^{\circ}C$이었다. 3. 부원두(副原枓)중에서 균사생육(菌絲生育)과 자실체형성(子實體形成)이 양호(良好)한 것은 미강(米糠)과 고구마박(粕)이고 미강(米糠)의 최적농도(最適濃度)는 10%이었다. 4. 재배실험(裁培實驗)에서 버섯의 전수량(全收量)은 약 $20.2kg/m^2$이었고 1, 2주기(週期)에서 66% 이상이 수확(收穫)되었다. 5. 주기(週期)의 경과(經過)에 따라 버섯과 배지(培地)의 화학성분(化學成分) 대부분 감소(減少)되었으나 버섯에서는 조섬유(粗纖維), 배지(培地)에서는 놀리환원당(遊離還元糖)과 조회분(粗灰分)의 함량(含量)이 증가(增加)되었다.

The effects of cultural conditions on the mycelial growth and fruit-body formation and the yield of Pleurotus sajor-caju grown in rice straw medium were examined. The change of content of chemical components of mushroom and the medium during the cultivation period was also examined. The growth of mycelium was best in the medium sterilized for 60 min at $1.2kg/cm^2$ with a moisture content of 60%. The optimum pH and temperature for mycelial growth were 6.0 and $25^{\circ}C$, respectively, whereas the optimum pH and temperature for fruit-body formation ranged from 5.0 to 6.0 and from 20 to $30^{\circ}C$, respectively. Rice bran and starch cake were better than the other additives used for both mycelial growth and fruit-body formation. The optimum concentration of rice bran in the medium was 10%. The total yield of mushroom was $20.2kg/m^2$, 66% of which was prouduced from the first and second cropping period. As the harvest proceeded, the crude fiber cotent increased in the mushroom, whereas it decreased in the medium. The content of free sugar and crude ash, on the other hand, decreased in the mushroom, whereas it increased in the medium. The content of the other chemical components examined decreased in both the mush­room and the medium.