麻栎木醋液对8种食用菌菌丝体生长的影响

Effects of Quercus acutissima Wood Vinegar on Mycelial Growth of Eight Kinds of Edible Fungi

木醋液作为一种新型的农业生产资料,不仅能促进植物的生长,还能提高农作物的产量和品质。以香菇、滑菇、黑木耳、羊肚菌、赤芝、平菇、金针菇和猴头菇为对象,研究不同浓度麻栎木醋液对食用菌菌丝体生长的影响。通过固体培养和液体培养的方法,筛选出各食用菌品种生长的适宜麻栎木醋液浓度。结果表明,麻栎木醋液对食用菌菌丝体生长的影响因菌种、培养方式的不同而不同,适宜浓度的麻栎木醋液对食用菌菌丝体的生长有明显的促进作用,而浓度过高或过低时则抑制其生长,为木醋液在食用菌生产中的推广应用提供科学依据。

Wood vinegar liquid as a new agricultural production material,not only can promote the growth of plants,but also can improve the yield and quality of crops.In this paper,Lentinus edodes,Pholiota nameko,Auricularia auricula,Morchella esculenta,Ganoderma lucidum,Pleurotus ostreatus,Flammulina velutipes and Hericium erinaceus were taken as the experiment object,the effects of different concentrations of Quercus acutissima wood vinegar on mycelium growth of edible fungi were studied.Through the methods of solid and liquid cultivation,the suitable concentration of Q.acutissima wood vinegar for the growth of edible fungi was selected.The results show that,the influence of Q.acutissima wood vinegar liquid solution on the growth of edible fungi varies with different strains and culture methods,the suitable concentration of Q.acutissima wood vinegar can promote the growth of edible fungi mycelium obviously,but it will be inhibited when the concentration is too high or too low,it provides a scientific basis for the popularization and application of wood vinegar in the production of edible fungi.