In recent years, mushrooms have been
drawing much public attention as a source of development for medications and
nutraceuticals because of their antioxidants, antitumors, and antimicrobial
properties. And they are also becoming more essential to the human diet due to their nutritional value, high levels of protein and low levels
of fat. Besides, for mushrooms can be cultivated with low cost and low usage of
land compared to other agricultural products, many farmers and manufacturers
are turning towards the cultivation of mushrooms.
In this study, the
authors examined ceramic beads as a reusable material for cultivation of edible
mushrooms. And 20 species of edible mushrooms were tested, which were obtained
from the Mushpia Co. Limit., Fukuoka, Japan. Within the cultivation vessels,
70% were ceramic beads (diameter 1 cm) and 30% of the nutrient solution.
Moreover, the control groups used several types of sawdust, wheat bran, and
rice bran with the ratio of 8:1:1 as the substrate. Two sets of substrates were
evaluated with the fruit bodies yield. And Identification of statistical
differences within treatments was done by Analysis of Variance (ANOVA),
followed by Tukey’s post hoc test. All the analyses were done with 0.05
significance levels.
The result
indicated that there were 11 species that responded well with the ceramic bead
substrate when compared to the traditional sawdust substrate with Agrocybe
cylindrica and Pleurotus ostreatus performed the best
adding 70 g more of the fruit bodies. Conversely, nine species responded poorly
with the ceramic beads substrate with Auricularia polytricha performed
the worst losing 120 g.
In conclusion, ceramic
beads as a reusable material for substrates not only provide a clean and
controllable environment for mycelium to colonize, but also deliver more
aeration and water availability inside the cultivation vessels. And the
application of the ceramic bead cultivation can be viewed as an alternative
solution for producing Ophiocordyceps sinensis on the
industrial level.
Article by Poyu
Huang and Shoji Ohga, from Kyushu University, Fukuoka, Japan.
Full access: http://mrw.so/2ymWyy
Image by charles, from Flickr-cc.
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