灵芝菌糠栽培黑木耳过程中基质主要营养变化研究  

Study on the main nutritional changes of ganoderma lucidum in the cultivation of black fungus

作　　者：李纯晖 潘永馗 王倩[1] 米拉·别里克 王秀英[1] Li Chunhui;Pan Yongkui;Wang Qian;Mira·bellick;Wang Xiuying(Agriculture Science And Technology College 132101)

机构地区：[1]吉林农业科技学院

出　　处：《现代农业研究》2018年第3期5-8,共4页Modern Agriculture Research

基　　金：吉林省大学生科技创新项目(2017001)

摘　　要：探析灵芝菌糠为主要原料栽培黑木耳可行性。分别以50%、60%、70%、80%、90%和100%比例灵芝菌糠替代木屑,测定黑木耳生长过程中基质木质素、半纤维素含量及黑木耳的蛋白质、总糖营养成分变化,探讨灵芝菌糠不同比例替代木屑对黑木耳产量及质量的影响。结果表明:以60%比例替代木屑为配方木质素及半纤维素利用率最高,子实体中多糖、蛋白质含量及产量最高。结论:木屑31.2%、灵芝菌糠46.8%、麦麸19%、石膏1%、石灰1%、白砂糖1%为最优配方。To explore the feasibility of using ganoderma chaff as the main raw material to cultivate black fungus.Respectively by 50%,60%,70%,80%,90%and 100%proportion of ganoderma lucidum fungus chaff alternative wood shavings,determination of black fungus growth matrix in the process of lignin and hemicellulose content and changes in nutrients of protein,total sugar,black fungus ganoderma lucidum fungus chaff different proportion alternative wood effect on the yield and quality of black fungus.The results showed that the ratio of wood chips to wood chips was the highest,and the content of polysaccharide,protein content and yield was the highest.Conclusion:31.2%of wood chips,46.8%of ganoderma chaff,19%of wheat bran,1%of gypsum,1%of lime and 1%of granulated sugar were the best.

关 键 词：灵芝菌糠 黑木耳 基质 营养变化 

分 类 号：S646.6[农业科学—蔬菜学]