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NTIS 바로가기Korean journal of microbiology = 미생물학회지, v.51 no.3, 2015년, pp.221 - 230
신지혜 (충북대학교 미생물학과) , 윤서연 (충북대학교 미생물학과) , 남지현 (명지대학교 환경에너지공학과) , 구창덕 (충북대학교 산림학과) , 이동훈 (충북대학교 미생물학과)
Ground bed cultivation method for shiitake mushroom (Phogo; Lentinula edodes) has been advanced to use the oak-sawdust composted by microorganisms. This method has some advantages in saving the labors and improving productivity. The aim of this study is to analyze microbial community in oak sawdust ...
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핵심어 | 질문 | 논문에서 추출한 답변 |
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표고버섯이란? | 표고버섯(Lentinula edodes)은 활엽수에 기생하는 담자균 류의 주름버섯목 절편버섯과 표고속에 속하는 버섯으로 독특한 맛과 향을 지녀, 오래전부터 식용 및 약용으로 이용되고 있다(Hong, 1980; Park and Lee, 1997). 세계적으로 표고버섯은 동아시아 지역을 중심으로 생산, 소비되고 있으며, 우리나라에서도 매년 생산과 소비가 증가하고 있어(연간생산액: 2,220억원; Korea Forest Service, 2012) 경제적인 가치가 매우 높은 임산물이라고 할 수 있다(Sánchez, 2004). | |
표고버섯이 오래전부터 식용으로 이용된 이유는? | 표고버섯(Lentinula edodes)은 활엽수에 기생하는 담자균 류의 주름버섯목 절편버섯과 표고속에 속하는 버섯으로 독특한 맛과 향을 지녀, 오래전부터 식용 및 약용으로 이용되고 있다(Hong, 1980; Park and Lee, 1997). 세계적으로 표고버섯은 동아시아 지역을 중심으로 생산, 소비되고 있으며, 우리나라에서도 매년 생산과 소비가 증가하고 있어(연간생산액: 2,220억원; Korea Forest Service, 2012) 경제적인 가치가 매우 높은 임산물이라고 할 수 있다(Sánchez, 2004). | |
톱밥배지에 표고를 재배하는 방식의 과정은 몇 단계로 나뉘는가? | 톱밥배지에 표고를 재배하는 방식은 원목재배 방식에는 없었던 톱밥의 발효과정을 거치게 된다. 이 방식은 발효를 통해 톱밥배지를 생산하는 과정(단계 I)과 발효가 끝난 톱밥배지를 살균하고 균사를 접종하여 자실체를 형성하는 과정(단계 II)의 두 단계로 나뉜다(Moore and Chiu, 2001). 단계 I은 톱밥이나 쌀겨와 같은 성분을 발효시켜 배지를 만들어 주는 과정을 말한다. |
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