发菌温度对黑木耳菌丝和子实体生长的影响  

Effects of Cultivation Temperature on Auricularia auricula-judae Mycelial Growth and Fruit Body Development

作　　者：张介驰[1,2] 韩增华[1,2] 张丕奇[1,2] 马银鹏[1] 王玉文[1] 陈鹤[1] 

机构地区：[1]黑龙江省科学院微生物研究所,黑龙江哈尔滨150010 [2]黑龙江省科学院高技术研究院,黑龙江哈尔滨150090

出　　处：《食用菌学报》2014年第2期36-40,共5页Acta Edulis Fungi

基　　金：黑龙江省科学院预研项目(编号:YYY13ZJC15);现代农业产业技术体系建设专项(编号:CARS-24)的部分研究内容

摘　　要：初步研究发菌温度(15、20、25、30和35℃)对黑木耳(Auricularia auricula-judae)菌丝生长、耳芽发生及耳片生长的影响。结果表明:20℃发菌处理的菌丝长势好,出芽率高,耳质好,产量高,相对于常规发菌(25℃)产量提高37.9%。适当低温发菌有利于黑木耳产量和品质的提高。The effects of different cultivation temperatures （15,20,25,30 and 35 ℃）on Auricularia auricula-judae mycelial growth,primordium formation and fruit body development were determined.Strong mycelium growth,highest rates of ear bud formation,good ear quality,and highest fruit body yields were recorded at 20 ℃;yields per bag were 37.9% higher compared with those obtained using the traditional cultivation temperature of 25 ℃.

关 键 词：黑木耳 发菌温度 菌丝 子实体 

分 类 号：S646.6[农业科学—蔬菜学]