醋糟栽培白灵菇的研究  

The Research of Cultivation of King Oyster Mushroom through the Vinegar-waste

作　　者：侯东辉[1] 赵守贤[1] 侯国亮[1] 程灵芝 

机构地区：[1]山西省农业科学院经济作物研究所,汾阳032200 [2]山西紫苑微生物有限公司,032200

出　　处：《农业科技通讯》2010年第10期89-91,共3页

摘　　要：通过醋糟栽培白灵菇的研究,结果表明,醋糟栽培白灵菇比常规棉籽壳栽培白灵菇,生长周期缩短25天,生物转化率提高15%,生产成本降低20%,经济效益提高30%,白灵菇的主要营养成分明显提高。该研究为醋糟的开发利用开辟了一条新路,为北方栽培白灵菇找到了新的原料。The research of cultivation of King oyster mushroom through the Vinegar-waste, results showed that the cultivation of Vinegar-waste, compared with the conventional cotton seed shell breed-ing approach, the growth period has a decrease of 25 days, bio-conversion rate is increased by 15% , the production costs are reduced by 20%, economic efficiency is increased by 30%, the main nutritional components have improved significantly. This technology opens the door to the development and utilization of the Vinegar-waste, and find new materials for cultivating King oyster mushroom in the North.

关 键 词：醋糟 栽培 白灵菇 

分 类 号：S646[农业科学—蔬菜学]