느타리버섯의 신품종 육성 연구 - 병ㆍ봉지재배용 신품종 『다조아』느타리버섯의 특성 -

느타리버섯의 신품종 육성 연구 - 병ㆍ봉지재배용 신품종 『다조아』느타리버섯의 특성 -
Characteristics of a new oyster mushroom variety『 Dajoa』 for the bottle and poly prophylene plastic bag culture

영어: 'Dajoa', a new variety of oyster mushroom was developed by Mushroom Research Institute, Gyonggi Province Agricultural Research and Extension Services in 2004. It was bred with mating between monokaryotic strains isolated from Boonli 89-1 and ASI 2018-249. The major characteristics of the mushroom are showing a lot of pinheadings, the gray-colored and infundibuliform pileus. The optimum temperature for the mycelial growth was around 26∼28℃ and that for the pinheading and growth of fruitbody was around 15∼18℃. Incubation period was required around 24 days with bottle culture and about 21days in Poly Prophylene(P.P) plastic bag culture. The yields were shown high by 140.7g/850cc bottle and 260.3g/1kg P.P. plastic bag.

자료제공 : 네이버학술정보