Research on Formulation Optimization of Hypsizygus marmoreusFactory Production(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Title:: Research on Formulation Optimization of Hypsizygus marmoreusFactory Production

Author(s):: WANG Ying-xin¹; 2; GUO Qian²; 3; LIU Chao-gui¹; PAN Hui²; 3; LIAN Kai¹; 2; ZHANG Fang fang³; ZHOU Min³; ZHAO Jing³; 1.Key Laboratory of Olericulture,College of Horticulture and Landscape Architecture,Southwest University,Chongqing 400716；
2.Shanghai Academy of Agricultural Sciences,Shanghai 201408；
3.Shanghai Bright Esunyes Biological Technology Co.，Ltd.,Shanghai 201408

Keywords:: Hypsizygus marmoreus; factory production; formulation optimization

Abstract:: Taking Hypsizygus marmoreusas material,the factory production of raw materials used as the base，12 cultivation formula were designed，Hypsizygus marmoreus(crab flavor mushroom and white mushrooms) growth and yield of mycelium in the cultivation were researched，cultivation formula for procluction of Hypsizygus marmoreuswere screened.The results showed that 1 the formula of 25%sawdust，15%cottonseed shell，20% corn cob，23%rice bran，12%wheat bran，5% corn flour was the optimum production formula.

[1]张引芳,王镭,张娴.蟹味菇的生物学特性及其栽培技术[J]．中国食用菌,2001,8(1)：4-5.

[2]陈福如,李开本,何修金,等.真姬菇生长发育条件研究[J].江西农业大学报,1999,21(4)：4-6．

[3]丁湖广.蟹味菇生物特性及高产优质栽培技术[J].特种经济动植物,2005(3)：29-40．

[4]王泽生.国内外食用菌产业现状与发展趋势[J].菌物学报,2005,24(增刊)：6．

[5]邱桂根.食用菌工厂化生产是发展趋势[J].农村新技术,2001(11)：53-54.

Last Update: 2014-08-08