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느타리버섯 신품종 ‘수타리’의 육성 및 특성 Characteristics and breeding of a new variety ‘Sootari’ in Pleurotus ostreatus

이관우, 김민자, 전종옥, 김익제
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한국버섯학회지
제16권 제3호 (2018.09)
pp.180-185
한국버섯학회 (The Korean Society of Mushroom Science)
초록

‘Sootari’, a new variety of oyster mushroom, was bred by mating with monokaryons isolated from ‘Suhan’ and ‘Gonji-7ho’. The optimum temperature for the mycelial growth was 20~25℃ on PDA medium and those for the primordia formation and growth of fruiting body of ‘Sootari’ were 16~18℃ on sawdust substrate. In bottle cultivation, mycelial growth required about 25 days. In addition, primordia formation and growth of fruiting body required 4 days each. Regarding characteristics of the fruiting body, the shape and color of pileus were round type and black, respectively, and stipe color and shape were white and short and thin, respectively. The yield of fruiting bodies was 131.3±26.0 g per 1,100 mL bottle, which was 2% higher than that of Gonji-7ho.

키워드
SootariNew varietyOyster mushroomPleurotus ostreatus
목차
ABSTRACT
 서 론
 재료 및 방법
  육성경위
  시험균주 배양 및 자실체 특성조사
  DNA 다형성 검정
 결과 및 고찰
  고유특성
  균사 배양 특성
  재배적 특성
  DNA 다형성 분석
  농가실증시험
  기타 재배상의 유의점
 적 요
 REFERENCES
저자
  • 이관우(충청북도농업기술원) | Kwan-Woo Lee (Chungcheongbuk-Do Agricultural Research & Extension Services) Corresponding author
  • 김민자(충청북도농업기술원) | Min-Ja Kim (Chungcheongbuk-Do Agricultural Research & Extension Services)
  • 전종옥(충청북도농업기술원) | Jong-Ock Jeon (Chungcheongbuk-Do Agricultural Research & Extension Services)
  • 김익제(충청북도농업기술원) | Ik-Jei Kim (Chungcheongbuk-Do Agricultural Research & Extension Services)