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斑玉蕈(Hypsizygus marmoreus)栽培过程中菌包培养需要较长的后熟期。目前判定菌包成熟度尚无统一指标,仅凭借生产经验,影响斑玉蕈生产稳定性和出菇的一致性。该研究分析斑玉蕈菌包不同培养时间,其菌包理化指标与出菇产量之间的关系。结果表明,菌包培养120 d左右,菌包上、中、下各部分pH值、还原糖含量等指标都趋于一致,此阶段出菇的产量最高,达516.7 g·袋-1。该研究旨在为建立科学可靠的斑玉蕈菌包成熟度判断方法提供参考,对工厂化生产的高效及稳定性具有现实指导意义。
Bacterial culture of Hypsizygus marmoreus requires a longer post-ripening period. At present, there is no uniform index for determining the maturity of the bacterium packs, and the production experience alone influences the stability of production and the consistency of fruiting bodies. This study analyzed the relationship between the different culture time of M. turcicum and their physicochemical properties and the yield of fruiting bodies. The results showed that the pH value and the content of reducing sugar in the upper, middle and lower parts of the packs tended to be consistent after about 120 days of culture. The yield of fruiting bodies reached the highest at 516.7 g · bag -1 at this stage. The purpose of this study is to provide a reference for the establishment of a scientific and reliable method for judging the maturity of magooty mushrooms and to provide practical guidance for the efficiency and stability of industrialized production.