The purpose of this study was to understand the characteristics of oak sawdust fermentation and its pasteurization effect on Lentinula edodes mycelia growth. The temperature, water content, and starch content changes of the oak sawdust was measured during the fermentation period. The observed change...
The purpose of this study was to understand the characteristics of oak sawdust fermentation and its pasteurization effect on Lentinula edodes mycelia growth. The temperature, water content, and starch content changes of the oak sawdust was measured during the fermentation period. The observed changes to the sawdust tissues when anaerobic Amycolaptosis sp. OSD-2. was added to understand the effect of pasteurization on oak sawdust. The analysis of microorganism and growth of L. edodes mycelia was measured by depth(Surface, 60cm, and 100㎝) and pasteurization time(0, 2, 4, 6, and 8 hours) of the oak sawdust. The internal temperature of the oak sawdust was approximately 15 ℃ at the early stage of fermentation. After 8 ∼ 20 days of fermentation, the temperatures were between 50 ∼ 58 ℃. The water content of the oak sawdust was approximately 25% after fermenting 20 days. Starch was not observed in the sawdust tissues. When inoculated with Amycolaptosis sp. OSD-2 on the non-fermented oak sawdust medium, its spores spread over the entire medium 5 days after inoculation. Amycolaptosis sp. OSD-2 hyphea spread at the cell wall of the sawdust inner tissues 30 days after inoculation. Then the sawdust tissues decomposed from its hyphea. At the surface and at 60 ㎝ and 100 ㎝ depth of the non-sterilized oak sawdust the following were identified Erwinia sp., Rahnella sp., and Pseudomonas sp., and Bacillus sp., Mucor sp., and Aspergillus sp. The following were identified at 2 and 4 hours of pasteurization; Bacillus sp., Brevibacillus sp., Mucor sp., and Aspergillus sp., and at 6 and 8 hours of pasteurization; Bacillus sp., and Brevibacillus sp. The non-pasteurized oak sawdust medium contamination was 100% by Trichoderma sp. Also, 2 and 4 hours of pasteurization the medium contamination was about 20% by Mucor sp., Aspergillus sp., and others. However, 6 and 8 hours of pasteurization, the medium had no contamination and L. edodes mycelia growth was about 13% faster than other pasteurization times. In conclusion, proper fermentation period of oak sawdust is approximately 20 days, and optimum pasteurization time is above 6 hours.
The purpose of this study was to understand the characteristics of oak sawdust fermentation and its pasteurization effect on Lentinula edodes mycelia growth. The temperature, water content, and starch content changes of the oak sawdust was measured during the fermentation period. The observed changes to the sawdust tissues when anaerobic Amycolaptosis sp. OSD-2. was added to understand the effect of pasteurization on oak sawdust. The analysis of microorganism and growth of L. edodes mycelia was measured by depth(Surface, 60cm, and 100㎝) and pasteurization time(0, 2, 4, 6, and 8 hours) of the oak sawdust. The internal temperature of the oak sawdust was approximately 15 ℃ at the early stage of fermentation. After 8 ∼ 20 days of fermentation, the temperatures were between 50 ∼ 58 ℃. The water content of the oak sawdust was approximately 25% after fermenting 20 days. Starch was not observed in the sawdust tissues. When inoculated with Amycolaptosis sp. OSD-2 on the non-fermented oak sawdust medium, its spores spread over the entire medium 5 days after inoculation. Amycolaptosis sp. OSD-2 hyphea spread at the cell wall of the sawdust inner tissues 30 days after inoculation. Then the sawdust tissues decomposed from its hyphea. At the surface and at 60 ㎝ and 100 ㎝ depth of the non-sterilized oak sawdust the following were identified Erwinia sp., Rahnella sp., and Pseudomonas sp., and Bacillus sp., Mucor sp., and Aspergillus sp. The following were identified at 2 and 4 hours of pasteurization; Bacillus sp., Brevibacillus sp., Mucor sp., and Aspergillus sp., and at 6 and 8 hours of pasteurization; Bacillus sp., and Brevibacillus sp. The non-pasteurized oak sawdust medium contamination was 100% by Trichoderma sp. Also, 2 and 4 hours of pasteurization the medium contamination was about 20% by Mucor sp., Aspergillus sp., and others. However, 6 and 8 hours of pasteurization, the medium had no contamination and L. edodes mycelia growth was about 13% faster than other pasteurization times. In conclusion, proper fermentation period of oak sawdust is approximately 20 days, and optimum pasteurization time is above 6 hours.
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