CAJ | 학술논문

以醋糟为主料栽培杏鲍菇(Pleurotus eryngii Quei)，并在其生长发育的不同阶段测定了8种胞外酶的活性。结果表明，以醋糟为主料栽培杏鲍菇头潮菇生物学效率可达80.8％；其纤维素酶系完整，β-葡萄糖苷酶、HC酶、CMC酶、FP酶、淀粉酶和果胶酶的活性在子实体生长发育时期较高，在幼菇期均出现峰值；漆酶和过氧化物酶在菌丝满袋期活性出现峰值，随后呈下降趋势，过氧化物酶活性迅速下降，幼菇期和成熟期酶活性消失。
이작조위주료재배행포고(Pleurotus eryngii Quei)，병재기생장발육적불동계단측정료8충포외매적활성。결과표명，이작조위주료재배행포고두조고생물학효솔가체80.8％；기섬유소매계완정，β-포도당감매、HC매、CMC매、FP매、정분매화과효매적활성재자실체생장발육시기교고，재유고기균출현봉치；칠매화과양화물매재균사만대기활성출현봉치，수후정하강추세，과양화물매활성신속하강，유고기화성숙기매활성소실。
Taking vinegar residue as major ingredient of Pleurotus eryngii Quei cultivation, the activity changes of eight ex-tracellular enzymes were determined in different growth periods of P. eryngiion Quei. Results showed that fungus’s biological efficiency of fruiting can reach 80.8% on vinegar residue as major medium, and with a complete set of extracellular cellulase. The activities of extracellular β-glucosidase, HCase, CMCas-e, FPase, amylase and pectase were comparatively high during fruiting body development, and their peaks were all at primodial formation; As for extracellular laccase and peroxidase, the peak of activity was observed during the pocketful of mycelium, enzyme levels then decreased rapidly. The activity of peroxi-dase decreased quickly, peroxidase activity disappeared during primodial formation and fruit-body mature period.