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酒糟是酿酒厂的副产品,除少部分作为饲料廉价出售外,绝大都数没有被充分利用。为了广辟食用菌原材料,笔者进行了鲜酒糟栽培平菇试验。现将结果简报如下。(一)菌种制备母种由我省优良平菇菌株“荆农”组织分离而得。原种配方为鲜酒糟80%,麸皮20%,另加石灰粉2%、蔗糖1%,按常规装瓶,高压灭菌、接种和培养。栽培种配方为酒糟90%、麸皮10%。另加石灰粉2～3%,pH7.5,按常规装聚丙烯袋,高压灭菌、接种和培养。(二)铺料播种栽培料配方为出甑的新鲜
Lees are a by-product of the brewery and most are underutilized, except for a few for sale as feed. In order to widen the edible fungus raw materials, the author conducted a lees mushroom cultivation test. The result is now as follows. (A) the preparation of the mother species by the province’s excellent strains of mushroom “Jingnong” tissue derived. The original formula is 80% fresh lees, bran 20%, plus 2% lime powder, sucrose 1%, according to the conventional bottling, autoclaving, inoculation and culture. Cultivated species formula is 90% distiller’s grains, bran 10%. Plus lime powder 2 ~ 3%, pH7.5, according to the conventional installation of polypropylene bags, autoclaved, inoculation and culture. (B) shop sowing planting material formula out of fresh