CAJ | 학술논문

研究培养料三次发酵不同培养时间、不同培养温度对双孢蘑菇菌丝生长及出菇情况、产量和病虫害的影响，结果表明：与二次发酵相比，采用三次发酵，双孢蘑菇菌种发菌、吃料快，菌丝粗壮浓密，吃满料时间短，病虫害危害轻，无杂菌，并且菇大，结实，产量也比二次发酵高，增产幅度为5.24%～12.57%。三次发酵最佳培养温度为50℃、发酵培养时间为48 h。
연구배양료삼차발효불동배양시간、불동배양온도대쌍포마고균사생장급출고정황、산량화병충해적영향，결과표명：여이차발효상비，채용삼차발효，쌍포마고균충발균、흘료쾌，균사조장농밀，흘만료시간단，병충해위해경，무잡균，병차고대，결실，산량야비이차발효고，증산폭도위5.24%～12.57%。삼차발효최가배양온도위50℃、발효배양시간위48 h。
The effects of tertiary fermentation technology under different time and temperature on the mycelial growth, yield and diseases and insect pests of Agaricus bisporus were studied. The results showed that using tertiary fermentation technology, Agaricus bisporus mycelium exhibited a faster germination and growth, growed more strongly and thickly, suffered less diseases and insect pests, infected no mixed bacterium and the fruitbodies was larger and tighter, the yield could be increased by 5.24%~12.57%compared with secondary fermentation. The optimum temperature of tertiary fermentation was 50℃ and the optimum culture time was 48 h.