한국버섯학회지 (Journal of Mushroom)
- 제4권2호
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- Pages.62-67
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- 2006
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- 1738-0294(pISSN)
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- 2288-8853(eISSN)
맛버섯균의 균배양 특성 및 톱밥재배 기술에 관한 연구
The study of sawdust cultivation and the characteristics of mycelial growth of Pholiota nameko
- Kim, Hong-Kyu (Chungnam Agricultural Research & Extension Services) ;
- Kim, Yong-Kyun (Chungnam Agricultural Research & Extension Services) ;
- Seo, Gwan-Seuk (Chungnam Agricultural Research & Extension Services) ;
- Oh, Se-Hyeon (Chungnam Agricultural Research & Extension Services) ;
- Kim, Hong-Gi (Chungnam National University)
- 발행 : 2006.06.30
초록
맛버섯균의 균사 배양을 위한 최적배지는 버섯완전배지(MCM), 최적균사 생장온도는 25 C, 최적pH는 5.0이었다. 균사생장이 가장 양호한 탄소원은 GLUCOSE, MANNOSE, 질소원은 YEAST EXTRACT, PEPTONE 및 ASPARAGINE, 등 이었다. 톱밥 병재배시(
Pholiota nameko is one of the four major profitable mushrooms along with oak mushroom, winter mushroom, and oyster mushroom. It contains abundant proteins, carbohydrates, organic acids and vitamins. Its unique taste and flavor as well as its nutritional features make it widely favoured. Mushroom complete medium was the optimal medium for mycelial growth of Pholiota nameko. The optimal temperature and pH for the mycelial growth were