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大部分食用菌形成子实体需要较长的时间,因而最近正在不断地进行着以缩短子实体形成时间和工厂化四季生产为目标的用深层培养生产菌丝的探讨。笔者在培养基中添加2.5～5.0微克/毫升由放线菌制得的胃蛋白酶抑制剂(S-PI),培养漏斗棱孔菌(Favolus arcnlaricns),取得了缩短子实体成熟的天数和增加子实体数量的结果。另外,还探讨了营养生理特性与漏斗棱孔菌不同的食用菌如金针菇(Plammulina velutipes)和糙皮侧耳(Pleurotusostreatus)等。添加S—PI是否也有同样的效果?研究结果表明,S-PI亦能缩短子实体形成的天数,并增加子实体的数量,添加S—PI的最有效期为温度由高变低(27→17℃)后3～6天。
Most edible fungi require a long time to form fruiting bodies, and therefore, recent discussions are underway to produce hyphae with deep culture in order to shorten the time for forming fruiting bodies and to produce industrialized four seasons. The author added 2.5 to 5.0 micrograms per milliliter of pepsin inhibitor (S-PI) made from actinomycetes in culture medium, cultured Favolus arcnlaricans, and shortened the number of mature days and increments of fruiting bodies The result of the number of entities. In addition, edible fungi such as Plammulina velutipes and Pleurotusostreatus, which have different nutritional and physiological characteristics than fungi, were also explored. The results also showed that S-PI also shortened the number of fruiting bodies formed and increased the number of fruiting bodies. The most effective period for adding S-PI was when the temperature went from high to low (27 → 17 ℃) after 3 to 6 days.