다수성 병재배용 느타리 신품종 『만타리』의 균사배양 및 생육특성 Mycelial and cultural characteristics of a new high yield oyster mushroom variety,Mantari, for bottle culture
pp.90-93
‘Mantari’ is a new variety of oyster mushroom for bottle culture. It was bred by crossingmonokaryons isolated from ‘DM11732’ and ‘Chunchu-2ho’. The optimum temperature for the mycelial growth was 26~29°C on PDA medium, and that for the primordia formation and the growth of fruiting body of ‘Mantari’ on sawdust mediawas 18°C and 16°C. It took 32 days to finish spawn running, 4 days to finish primordia formation, and 3 days to finish fruiting body growth in the bottle culture. The fruitcharacteristics: the pileus was round and gray-black in color, and the stipe was long, thin, and light gray in color. The yield per bottle was 179 g/900 ml and was 5% higher than that of the control variety (Chunchu-2ho). The physical properties of the fruit body were as follows: springiness, cohesive, gumminess, and brittleness of the stipe tissue were 96%, 76%, 160 g, and 15 kg, respectively.
재료 및 방법
결과 및 고찰
고유특성
재배 및 형태적 특성
생산력 검정
물리성
저장성
DNA다형성 분석
적 요
참고문헌