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Study on the Effects of Different Carbon Sources and Nitrogen Sources of Pleurotus eryngii

QI Yong-qing

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Abstract

This experiment studied the utilization of Pleurotus eryngii with different C. sources and N sources under the common culture conditions.The results showed that glucose was the best C.sources for the hyphal growth of Pleurotus eryngii and 3.0% glucose was the optimum concentration,sucrose and fructose,maltose,soluble starch took the second place,but glycerin caused inhibiting effect on the mycelia growth;and for the N sources,the organic nitrogen was better than the inorganic nitrogen,yeast extract paste was the hest nitrogen and 0.4%was its optimum concentration,while soybean powder,peptone and beef extract paste took the second place.

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What this paper is about

This experiment studied the utilization of Pleurotus eryngii with different C. sources and N sources under the common culture conditions.The results showed that glucose was the best C.sources for the hyphal growth of Pleurotus eryngii and 3.0% glucose was the optimum concentration,sucrose and fructose,maltose,soluble starch took the second place,but glycerin caused inhibiting effect on the mycelia growth;and for the N sources,the organic nitrogen was better than the inorganic nitrogen,yeast extract paste was the hest nitrogen and 0.4%was its optimum concentration,while soybean powder,peptone and beef extract paste took the second place.

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Available abstract

This experiment studied the utilization of Pleurotus eryngii with different C. sources and N sources under the common culture conditions.The results showed that glucose was the best C.sources for the hyphal growth of Pleurotus eryngii and 3.0% glucose was the optimum concentration,sucrose and fructose,maltose,soluble starch took the second place,but glycerin caused inhibiting effect on the mycelia growth;and for the N sources,the organic nitrogen was better than the inorganic nitrogen,yeast extract paste was the hest nitrogen and 0.4%was its optimum concentration,while soybean powder,peptone and beef extract paste took the second place.

Key concepts: Pleurotus eryngii, Maltose, Sucrose, Fructose, Nitrogen, Food science, Yeast extract, Mycelium

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