Study on the Variation of Three Parameters during Industrial Cultivation of Liquid Spawn to Pleurotus eryngii  

作　　者：Feng ZHOU Tao WANG Yu LI Xiaodong SHANG Chunyan SONG Qiaozhen LI Qi TAN Zhengpeng LI 

机构地区：[1]Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences/Key Laboratory of Edible Fungi Resources and Utilization( South), Ministry of Agriculture, P. R. China/National Engineering Research Center of Edible Fungi/National R&D Center for Edible Fungi Processing/Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, P.R. China/Key Laboratory of Agricultural Genetics and Breeding of Shanghai, Shanghai 201403, China

出　　处：《Agricultural Biotechnology》2017年第6期57-59,共3页农业生物技术（英文版）

基　　金：Supported by Earmarked Fund for China Agriculture Research System(CARS-24);Shanghai Engineering Research Center of Edible Fungi(16DZ2281300);Fund for Construction of Shanghai Edible Mushroom Industry Technology System(hnkcz(2017)9)

摘　　要：In order to effectively guide industrial cultivation of liquid spawn to Pleurotus eryngii, the changes of the mycelial amount, CO2 concentration and pH value during the industrial cultivation of liquid spawn to Pleurotus eryngii were studied. The results showed that during the culture of mycelium, the changes of my- celium amount and CO2 concentration accorded with the S type growth curve, and the 4^th -8^th d was the logarithmic phase with the growth amount of mycelium 0.05 g/100 ml per day. After 9 d, the mycelium growth tended to slow down, and by tile end of the mycelium cultivation, mycelium began to slightly decrease. The pH value of medium changed slightly in 0.5 during the mycelium cultivation. The three groups of parameters showed that the liquid strain fermentation time should be 8 to9d.In order to effectively guide industrial cultivation of liquid spawn to Pleurotus eryngii, the changes of the mycelial amount, CO2 concentration and pH value during the industrial cultivation of liquid spawn to Pleurotus eryngii were studied. The results showed that during the culture of mycelium, the changes of my- celium amount and CO2 concentration accorded with the S type growth curve, and the 4^th -8^th d was the logarithmic phase with the growth amount of mycelium 0.05 g/100 ml per day. After 9 d, the mycelium growth tended to slow down, and by tile end of the mycelium cultivation, mycelium began to slightly decrease. The pH value of medium changed slightly in 0.5 during the mycelium cultivation. The three groups of parameters showed that the liquid strain fermentation time should be 8 to9d.

关 键 词：Pleurotus eryngii Liquid spawn Mycelium amount COs concentration pH value 

分 类 号：S646[农业科学—蔬菜学]