한국균학회지 (The Korean Journal of Mycology)

한국균학회 (The Korean Society of Mycology)
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통닭튀김 산패유를 이용한 버섯균사체의 생산

The Production of Mushroom Mycelium Using Rancid Oil of Fried Chicken

  • Jung, Gi-Tai (Chonbuk Provincial Rural Development Administration) ;
  • Kim, Kyu-Tae (Chonbuk Provincial Rural Development Administration) ;
  • Choi, Joung-Sik (Chonbuk Provincial Rural Development Administration) ;
  • Hong, Jai-Sik (Department of Food Science and Technology, Chonbuk National University) ;
  • Kim, Kum-Jae (Department of Food Science and Technology, Chonbuk National University)
  • 발행 : 1996.12.30
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초록

통닭튀김 산패유를 이용하여 버섯 균사체를 대량생산하기 위해 배양조건과 배지조성을 검토하였다. Pleurotus ostreatus 농기 202호가 산패유를 이용한 균사체 생산에 가장 우수하였다. 균사체 생장의 최적 온도와 pH는 $25^{\circ}C$와 $5.5{\sim}6.5$로 나타났다. 질소원 첨가효과는 유기태질소 > 암모니아태질소 > 질산태질소 순으로 균사생육이 양호하였으며 trypton이 가장 우수한 질소원이었다. $KH_2PO_4$와 $MgSO_4$는 0.3%와 0.02% 첨가시 균사체 생육에 효과적이었으며 비타민은 thiamine 첨가시 최고의 균사체 생육을 보였다.

The conditions for mycelial production of mushroom rising rancid oil of fried chicken were investigated. Pleurotus ostreatus Nonggi 202 which showed the greatest mycelial growth among mushrooms was chosen for the investigation. The optimum temperature and pH for mycelial growth were $25^{\circ}C$ and 5.5 to 6.5, respectively. Tryptone was better effective than any other nitrogen sources on the mycelial growth. The mycelial growth was enhanced with addition of 0.3% $KH_2PO_4$. and 0.02% $MgSO_4$, respectively. Among the vitamins, thiamine was the most effective on the mycelial growth.

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참고문헌

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