板栗壳对三种食用菌液体培养的影响

The effect of chestnut putamina on three sorts of edible fungi prepared by liquid submerged-culture

研究了板栗壳及煮汁后的板栗渣对茶树菇、香菇、灰树花三种食用菌液体培养的影响,结果表明:茶树菇、香菇、灰树花三种食用菌经过7d培养,1L基础培养基中这三种菌丝体的产量分别为2.6235g、0.1843g、0.7896g,加入板栗壳和渣后茶树菇、香菇、灰树花菌丝产量分别达到12.2150g、0.9306g、8.1433g及10.0717g、0.7038g、5.6345g,初步说明板栗壳对食用菌的液体培养有促进作用.

The effect of the chestnut putamina and dreg on three sorts of edible fungi prepared by liquid submerged- culture was studied emphatically in this paper. After 7 days＇ culture, the mycelia mass production of the agrocybe aegirita, lentinula edodes and grifola frondosa in culture medium PDY are 2. 623 5 g,0. 184 3 g,0. 789 6 g, respectively. While,their mycelia mass production in culture medium added the chestnut putamina or dreg become respectively 12. 215 0 g,0. 930 6 g,8. 143 3 g,and 10. 071 7 g,0.703 8 g,5. 634 5 g. So the pilot study showed that the cheslnut putamina can promote edible fungi＇ liquid culture.