摘要
以4种不同颗粒度的玉米芯为试材,建堆发酵,采用对应国家标准、地方标准测定方法,研究了堆体理化特性的差异,以期筛选出适宜平菇发酵料栽培的玉米芯颗粒度范围。结果表明:颗粒度0.2~0.5 cm和0.5~1.5 cm的发酵料,发酵最高温度保持在70~80℃,发酵结束时,碳氮比分别为37.9和39.2,pH分别为7.32和7.37,持水系数分别为3.39和3.32,含水量分别为62.7%和61.1%。玉米芯颗粒度1.5~2.5 cm和2.5~3.5 cm的发酵料,发酵最高温度保持在50~60℃,发酵结束时,碳氮比分别为44.5和46.2,pH分别为8.52和8.49,持水系数分别为3.22和3.18,含水量分别为56.4%和53.8%。颗粒度0.2~0.5 cm和0.5~1.5 cm的发酵料,对平菇菌丝快速生长、提高平菇产量更为有利,适宜作为平菇发酵料的主要原料。
Four different particle sizes of corn cobs were used as test materials for pile fermentation.The differences in physical and chemical properties of the pile were studied by using corresponding national and local standard measurement methods,in order to screen out the suitable range of corn cob particle sizes for cultivation of mushroom fermentation materials.The results showed that for fermentation materials with particle sizes of 0.2-0.5 cm and 0.5-1.5 cm,the highest fermentation temperature was maintained at 70-80℃.At the end of fermentation,the carbon nitrogen ratio was 37.9 and 39.2,the pH was 7.32 and 7.37,the water holding coefficient was 3.39 and 3.32,and the water content was 62.7%and 61.1%,respectively.The fermentation materials with corn cob particle sizes of 1.5-2.5 cm and 2.5-3.5 cm were kept at a maximum fermentation temperature of 50-60℃.At the end of fermentation,the carbon nitrogen ratio was 44.5 and 46.2,respectively,with pH values of 8.52 and 8.49,water holding coefficients of 3.22 and 3.18,and water content of 56.4%and 53.8%,respectively.Fermented materials with particle sizes of 0.2-0.5 cm and 0.5-1.5 cm were more favorable for the rapid growth of Pleurotus ostreatus hypha and the improvement of Pleurotus ostreatus yield,making them suitable as the main raw materials.
作者
马玮超
范永胜
李习军
任广乾
张玉红
谭秀芳
MA Weichao;FAN Yongsheng;LI Xijun;REN Guangqian;ZHANG Yuhong;TAN Xiufang(Xinxiang Academy of Agricultural Sciences,Xinxiang,Henan 453000)
出处
《北方园艺》
CAS
北大核心
2023年第13期121-125,共5页
Northern Horticulture
基金
河南省重大科技专项资助项目(201300110700)
河南省食用菌产业技术体系资助项目(HARS-22-08-Z1)。
关键词
玉米芯
颗粒度
平菇
发酵
理化特性
corn cob
granularity
Pleurotus ostreatus
fermentation
physical and chemical properties
