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Zhang, J.P., Ying, Y., Li, X.B. and Yao, X.H. (2018) Evaluation of Three Kinds of Nutshell with Respect to Utilization as Culture Media. BioResources, 13, 7508-7518.

has been cited by the following article:

  • TITLE: A Method for Measuring the Degree of Fermentation of the Edible Mushroom Cultivation Substrate

    AUTHORS: Jinping Zhang, Xuebin Li, Yue Yin

    KEYWORDS: Mushroom Cultivation Substrate, Degree of Fermentation, Edible Fungi, Mycelium, Growth Rate

    JOURNAL NAME: Natural Resources, Vol.9 No.11, November 30, 2018

    ABSTRACT: In the study, eight treated substrates were designed to explore the possibility to determine the degree of fermentation of the substrate by the mycelial growth rate, whose main raw material includescomposted pine sawdust, oil tea shell and hickory shell respectively, and auxiliary materials contain rice bran, soybean powder, etc. The result showed that the shiitake mushroom grew well in 7 treatments whose mycelial growth rate could be measured on 3rddays when the mycelial growth rates of P1, C1 and H1 were 5.0 mm/d, 9.66 m/s, 13.33m/s.Auricularia corneavar.Li exhibited the fastest growth on P1 substrate. And mycelial growth rates of P1, P0 and CK1 were 5.8 mm/d,3.66mm/d,and4.66 mm/d on 3rdday, respectively. The growth ratesofPleurotusgeesteranusof C1, CK2 and P0 were 9.0 mm/d,11.66 mm/d,and4.00 mm/d on 3rdday, respectively. So the degree of fermentation of the substrate could be determined within 3 days according to the mycelial growth rate. As the growth of edible fungiisaffected by degree of fermentation of the substrate and there is little literature on degree of fermentation of edible fungi substrate, the study will provide theoretical and technical basis for determination of substrate fermentation.