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Pleurotus ostreatus Cultivation with Sauce-Aroma-Type Liquor Waste Lees to Replace Sawdust

WANG Chong;LIAN Bin;PAN Mu;DING Yuanhuai;ZHANG Lin;The Key Laboratory of Karst Environment and Geohazard Prevention,Ministry of Education,Guizhou University;The College of Life Sciences,Nanjing Normal University;Guizhou Institute of Biotechnology;Diaoyutai Guobin Wine Industry Co.,Ltd;Institute of Biology,Guizhou Academy of Science;  
The edible fungi cultivation with sauce-aroma-type liquor waste lees,which replace some sawdust,is useful to the effective utilization of waste lees and the reduction of sawdust,and this method can also reduce the cost of cultivation.Pleurotus ostreatus was chosen to conduct the comparative cultivation experiments with different proportions of sauce-aroma-type liquor waste lees in this paper.An optimum formula(waste lees 50%,sawdust 10%,cotton seed hulls 28%,bran 10%,lime 1%,and sucrose 1%)was acquired after the comprehensive appraisal and analysis of fungal mycelia growth rate,the growth cycle and bio-conversion rates.With this formula,the bio-conversion rate of P.ostreatus cultivation was increased 27%comparing with the conventional cultivation material.The spent mushroom substrate contains protein content of 11.4%,which can be used as feed ingredients.The results showed that P.ostreatus cultivation with sauce-aroma-type liquor waste lees instead of sawdust was an effective way of liquor waste lees cyclic utiliazation.
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