影响酒杯菇菌丝体生长与出菇因子之探讨.docVIP

影響酒杯菇菌絲體生長與出菇因子之探討Study on the factors affecting mycelial growth and mushroom production of Clitocybe maxima Gaertn. et G. Mey.: Fr. 研究生：蔡玟慧 Tsai,WenHui 指導教授：王均琍 Wang,Chun-Li 酒杯菇（Clitocybe maxima Gaertn. et G. Mey.: Fr.）屬於擔子菌類，為一種新興大型食用菇。在台灣南部高溫環境下，極具發展潛力。本研究探討其菌絲體生長與栽培出菇之最適條件。結果顯示，菌絲體於25至30 ℃生長佳，於PSA培養基pH 6下生長最快速，第13天即已長滿培養皿，其次依序為CK(原PSA培養基pH6.8)、pH 7、pH 5、pH 8、pH 9、pH 10 與pH 4。生產菌種之介質以高粱穀粒最優，其次依序為小麥、蕎麥、燕麥、木屑與咖啡渣。栽培包接種酒杯菇菌種，約45至60天跑菌完成將之裸包覆土後出菇，平均每包產量達450公克。溫度對出菇影響之試驗，將跑完菌絲之栽培包分別置於20、24、28、30、32 與36 ℃培養箱中，以30 ℃處理下出菇蕾最早，產量最高，平均每包達500多公克。酒杯菇菌絲體於培養皿內以不同種類及發酵程度木屑之介質上培養，結果以杉木發酵1個月與蓮霧芒果混合木屑發酵2個月與3個月最佳，但以杉木為介質者，生長情況較混合木屑差。酒杯菇栽培包裸包後，利用不同介質覆土栽培，結果以泥碳土混合回收覆土為覆土介質者出菇最早，且產量最佳。酒杯菇栽培包跑菌完成後，分別以4、8、10、12及14㎝等不同覆土厚度對酒杯菇出菇之影響試驗，結果以覆土8㎝者出菇最早且產量最高。酒杯菇抗氧化能力測定，以不同溫度處理對酒杯菇萃取物清除1,1-二苯基-2-苦味肼基團之能力、螯合亞鐵離子之能力、還原力測定與抗氧化力測定化力測（Antioxidant activity, AOA）結果，抗氧化力都隨著濃度增加而增加。而不同溫度處理，以冷凍乾燥處理、121 ℃15 min及30 min處理抗氧化能力較其他2種溫度處理好。 關鍵字：酒杯菇、栽培包、覆土、抗氧化能力 Clitocybe maxima Gaertn. et G. Mey.: Fr. is an innovative mushroom belong to the group of Basidiomycetes. It has great potential to cultivate in southern Taiwan for the high temperatures weather. The purpose of this study was to evaluate the fine conditions for mycelium growth and mushroom production. The results showed that the mycelium grew the best at the temperature of 25~30℃. In medium pH trials, pH 6 present the best mycelium growth followed in order by the pH of 6.8, 7, 5, 8, 9, 10, and 4. The best media for spawn was made of sorghum grains followed in order by the grains of wheat, oat, and sawdust, coffee residue. The mycelium would completely spread over the cultivation bag when media in bags inoculated with spawn after 45~60 days, their mean fresh weight of Glitocybe maxima was 450 g per bag. In the trials of appropriate temperature for fruiting body initiation, the day-requirement at 30℃ were shorter than those of 20, 24, 28, 32 and 36℃, and the highest yield (around 500 gram per bag) were obtained as well. In casing substrate trials, mush