Studies on the development of mushroom media for bottle culture in new Pleurotus ostreatus 'Miso'

신품종 '미소' 느타리버섯 병재배 배지개발

  • Lee, Byung-Joo (Bioenvironmental Division, Chungnam Agricultural Research & Extension Services) ;
  • Kim, Yong-Gyun (Bioenvironmental Division, Chungnam Agricultural Research & Extension Services) ;
  • Kim, Hong-Kyu (Bioenvironmental Division, Chungnam Agricultural Research & Extension Services) ;
  • Yang, Euy-Seog (Bioenvironmental Division, Chungnam Agricultural Research & Extension Services) ;
  • Lim, Yong-Pyo (Department of Horticultural Science, Chungnam National University)
  • 이병주 (충남농업기술원 생물환경과) ;
  • 김용균 (충남농업기술원 생물환경과) ;
  • 김홍규 (충남농업기술원 생물환경과) ;
  • 양의석 (충남농업기술원 생물환경과) ;
  • 임용표 (충남대학교 원예학과)
  • Received : 2010.03.09
  • Accepted : 2010.03.19
  • Published : 2010.03.31

Abstract

This study was carried out to develop the best medium of new oyster mushroom for bottle culture. The new oyster mushroom cv. Miso is a Pleurotus ostreatus developed at the Chungnam Agricultural Research & Extension Services. For the bottle culture media, poplar sawdust+beet pulp+cottonseed meal (5:3:2), poplar sawdust+wheat husk meal (8:2), poplar sawdust+beet pulp+cottonseed meal (6:2:2), poplar sawdust+beet pulp+cottonseed meal (4:4:2), and poplar sawdust+beet pulp+wheat husk meal (7:1:2) were used in 850cc PP bottle. The pH was 5~6 and the C/N ratio 19.7~28.3 in bottle culture media. The time of pinhead formation was 5 to 6 days. For the fruiting body formation after inoculation took 29~31 days. The yield of fruiting body of poplar sawdust+beet pulp+wheat husk meal (7:1:2) medium was the highest at 110.4g/bottle compared to other media. Therefore, such cultivation medium would be appropriate for the commercial production of bottle culture in the new oyster mushroom 'Miso'.

Keywords

Bottle culture;Fruiting body;Pinhead formation;Pleurotus ostreatus