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Cultural characteristics and formation of fruiting body in Lentinula edodes

표고버섯의 배양적 특성 및 자실체 형성에 관한 연구

  • 이원호 (산림조합중앙회 산림버섯연구센터) ;
  • 김인엽 (산림조합중앙회 산림버섯연구센터) ;
  • 고한규 (산림조합중앙회 산림버섯연구센터) ;
  • 김선철 (산림조합중앙회 산림버섯연구센터) ;
  • 최선규 (산림조합중앙회 산림버섯연구센터) ;
  • 노종현 (산림조합중앙회 산림버섯연구센터) ;
  • 박흥수 (산림조합중앙회 산림버섯연구센터)
  • Received : 2014.01.02
  • Accepted : 2014.04.02
  • Published : 2014.03.31

Abstract

Lentinula edodes is known by oak mushroom. It has been favored as delicious and nutritious food and the low-calorie food with a high nutritional value. It is also functional food since it contains a material well-known for its medicinal benefits. Since the growth and quality of oak mushrooms are sensitively affected by environmental conditions, an adequate environmental control is very essential to improve the yield and quality under protected cultivation. The main objectives of the study were to investigate cultural characteristics of mycelial growth and in vitro fruiting of Lentinula edodes. The optimum culture media for mycelial growth of L. edodes were PDA and MYA. Similarly, optimum temperature was $25^{\circ}C$. Malt extract(2%) and yeast extract(0.2%) were optimum carbon and nitrogen sources. Optimal culture period was 110~120 days in sawdust medium. Mycelial growth in medium(61 mm/7 days) Quercus mongolica extract the most good. Among different five log types, highest mycelial growth and fruiting productivity were observed in Quercus variabilis sawdust(20.9%).

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