원문정보
초록
영어
A new commercial strain of oyster mushroom (was developed by hyphal anastomosis, and was improved byhybridization between a monokaryotic strain derived from Pleurotus ostreatus ASI 0635 (Gonji 7ho) and a dikaryotic strain derived from P. ostreatus ASI 0666 (Mongdol). The optimum temperatures for mycelial growth and fruiting body development were 25~30oC and 12~18oC, respectively. When PDA (potato dextrose agar medium) and MCM (mushroom complete medium) were compared, mycelial growth was faster in MCM. Similar results were observed with the control strain P. ostreatus ASI 2504 (Suhan 1ho). Analysis of the genetic characteristics of the new cultivar (‘Gosol’) showed a different DNA profile from that of the control ASI 2504 strain, when RAPD (raurpDNA) primers URP1, 2, 3, and 7 were used. Fruiting body production per bottle was approximately116 g based on a production performance test. In addition, yields from a farm field trial were stably achieved in an inadequate production enviro. The color of the pileus was blackish gray, and the stipe was long and thick. Therefore, we expect that this new strain will satisfy consumer demand for high quality mushrooms.
목차
서론
재료 및 방법
균주 및 배양
단포자 분리 및 교배형 검정
계통간 교잡 및 교잡체 특성 검정
DNA 다형성 분석
결과 및 고찰
육성경위
고유특성
가변특성
자실체 수량성 및 재배상 유의점
농가실증시험
적요
감사의 말씀
참고문헌