Journal of Mushroom (한국버섯학회지)

The Korean Society of Mushroom Science (한국버섯학회)
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Appropriate temperature of antler-shaped Ganoderma lucidum using King Oyster Mushroom Cultivation System

큰느타리(King Oyster Mushroom) 재배시스템을 활용한 녹각영지버섯(Ganoderma lucidum) 적정 재배온도

  • Jo, Woo-Sik (Horticulture & Management Division, Gyeongbuk Province Agricultural Technology Administration) ;
  • Kim, Minkyeong (Agriculture Environment Division, Gyeongbuk Province Agricultural Technology Administration) ;
  • Hwang, Jae Soon (Agriculture Environment Division, Gyeongbuk Province Agricultural Technology Administration)
  • 조우식 (경상북도농업기술원 원예경영연구과) ;
  • 김민경 (경상북도농업기술원 농업환경연구과) ;
  • 황재순 (경상북도농업기술원 농업환경연구과)
  • Received : 2022.05.23
  • Accepted : 2022.09.30
  • Published : 2022.09.30
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Abstract

High-income mushroom crops require complex farming. Therefore, we conducted a test to identify the optimum temperature for the production of antler-shaped Ganoderma lucidum using the King Oyster mushroom cultivation facility. T-N showed 0.28% of oak sawdust and 2.2% of nutritional source. The pH of oak sawdust was 6.0, indicating weak acidity, and that of rice steel was 6.6, indicating neutrality in nutrition source. Study on the quality characteristics of mushrooms showed that the number of days at 25℃ were 5~6 and those at 30℃ were 3~5; the representative length at 25℃ was 57.5 mm and that at 30℃ was 92.2 mm; the biological weight at 25 ℃ was 43 g, which was greater than that at 30℃.

여름철 버섯소비 부진으로 일부 농가에서는 여름철에 생산을 중단하는 등, 고소득 버섯작목 복합영농의 필요성이 제기됨에 따라, 녹각영지버섯을 새송이버섯 재배사를 이용하여 생산 가능 여부를 확인하고자 시험을 실시하였다. 배지재료로 사용한 참나무톱밥과 미강의 화학적 특성을 조사한 결과 T-N은 주재료인 참나무톱밥이 0.28%, 영양원인 미강이 2.2%로 나타났으며, pH는 참나무톱밥 6.0, 미강 6.6로 주재료인 참나무톱밥은 약산성을 나타내었고, 영양원인 미강은 중성을 나타내었다. 녹각영지버섯 자실체 수량특성을 조사한 결과, 초발이 소요일수는 25℃ 5~6일, 30℃ 3~5일이었으며, 대의 길이는 25℃에서 57.5 mm, 30℃에서 92.2 mm였고, 생체중은 25℃에서 43g, 30℃에서 50 g으로 30℃에서 우수하였다. 본 시험을 통하여 하절기에 새송이버섯 재배사를 녹각영지버섯 재배에 활용이 가능함을 확인하였다.

Keywords

Acknowledgement

본 연구는 농촌진흥청 공동연구사업(지역특화기술개발연구사업: PJ0136282018)과 경상북도농업기술원 현장실용연구과제(2018)의 재원으로 수행되었으며 이에 감사를 드립니다.

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