Effect of Cultivation with the Chip of Grape Branch on Yield and Nutritional Components of Oyster Mushroom
XIN Longzuo
JIN Yazheng
CHANG Meihua
WU Weigang
TA Xiucheng
WANG Jiqing
Abstract：It is necessary to research mycelia,yield and nutritional components of oyster mushroom by adding the chip of grape branch into cultivation materials for resolving the problem that cultivation materials of oyster mushroom are supplied more and more short and the price is higher.The first step was to smash one year branch of grape by partial grinder,to immerse uniformly the mixture of chip of grape branch,corncob,terramycin waste residue by different proportion,and then to plant cultivated species of oyster mushroom in the bag.The second step was to observe the growth of mycelia,and to determine yield and biological efficiency.The last was to determine amino acid and trace element of fruit body by HPLC method and GB method.The results showed that oyster mushroom cultured with adding the suitable proportion chip of grape branch had mycelia of strong growth vigor,pure white color,compact body,and higher growth rate.It significantly increased yield and biological efficiency by adding the chip of grape branch,50% was the best proportion for yield(324.0 g/bag),and the biological efficiency was 90.3%-99.7% after adding the chip of grape branch.And adding the suitable proportion of chip of grape branch could improve content of iron,zinc,and boron.The oyster mushroom cultivated by four matrices could all satisfy the demand of human body for amino acid,and the lysine content was significantly higher when chip of grape branch was added.In a word,oyster mushroom planted with chip of grape branch had higher yield and content of trace elements,and could satisfy the demand of human body for amino acid.
Keywords：chip of grape branchoyster mushroommyceliayieldtrace elementsamino acid
Publication Date：2017-01-01
Online Publishing Date：2026-09-12(First online date of this platform, not the publication date of the document)
Pages：5( 93-97 )