음식폐기물 추출물을 이용한 느타리버섯균의 최적성장조건
Optimal Growth Condition of Pleurotus ostreatus Cultured in the Foodwastes Extracts
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For the purpose of the methodological development to convert the food wastes into resources, we have attempted to culture the mushroom hypha, Pleurotus ostreatus. The foodwastes were mixed with distilled water, and the mixture was autoclaved to produce fluid, which was centrifugated and used as the growth media. Concentrations of the food wastes extracts were prepared with 10, 20, 30,40, and 50%(W/V), and the initial pH were set variously with 4, 5, 6, and 7. These were cultured for 9 days at the temperature of 25℃ and the rotation rate of 120 rpm. The result is that the fluid form of the mushroom hypha have been grown best at the concentration of 30% and the optimal pH was 5 and 6.
Abstract
For the purpose of the methodological development to convert the food wastes into resources, we have attempted to culture the mushroom hypha, Pleurotus ostreatus. The foodwastes were mixed with distilled water, and the mixture was autoclaved to produce fluid, which was centrifugated and used as the growth media. Concentrations of the food wastes extracts were prepared with 10, 20, 30,40, and 50%(W/V), and the initial pH were set variously with 4, 5, 6, and 7. These were cultured for 9 days at the temperature of 25℃ and the rotation rate of 120 rpm. The result is that the fluid form of the mushroom hypha have been grown best at the concentration of 30% and the optimal pH was 5 and 6.
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