醋糟栽培食用菌这项研究的成功为山西省充分利用当地资源、变废为宝、大力发展食用菌生产开辟了新料源。这项成果从1991年10月通过省科委组织的专家鉴定以来,在省内部分地区进行了推广应用,取得了可喜的经济、社会和生态效益。为了提高产量,使这项成果在全省乃致全国迅速推广应用,我们对醋糟料原料配方、料处理工艺等高产技术进行了系统研究,取得满意结果。 1 材料和方法试验设计:采用正交试验。对醋糟培养料中不同的麸皮用量(10%、20%、30%)、不同播种量(10%、20%、30%)、不同尿素含量(0.2%、0.5%、0.8%)的9种不同组合的平菇产量进行了试验,以探求醋糟栽培平菇产量形成的主要因子及最佳组合。原料配比:每一处理按比例加入醋糟外,再添加磷肥1%、石膏粉2%、石灰粉 Vinegar vinegar cultivation of edible fungi The success of this study for Shanxi Province, make full use of local resources, turning waste into treasure, and vigorously develop the edible fungus production opened up a new source. This achievement has been popularized and applied in some areas in the province since it was appraised by experts organized by the Provincial Science and Technology Commission in October 1991, and has achieved gratifying economic, social and ecological benefits. In order to increase the output and make this achievement spread to the whole country quickly, we made a systematic research on the high-yielding technologies such as the raw material formula and material treatment technology of vinegar waste, and achieved satisfactory results. 1 Materials and Methods Test Design: Orthogonal test. The results showed that different amounts of bran (10%, 20%, 30%), different sowing rates (10%, 20%, 30%) and different urea contents (0.2%, 0.5%, 0.8%) Nine different combinations of flat mushroom production were tested in order to explore the main factors and the best combination of the yield formation of flat mushroom vinegar cultivation. Raw material ratio: Each treatment is added in proportion to the vinegar grains, adding 1% phosphate fertilizer, 2% gypsum powder, lime powder