{"@context":{"@vocab":"https://cir.nii.ac.jp/schema/1.0/","rdfs":"http://www.w3.org/2000/01/rdf-schema#","dc":"http://purl.org/dc/elements/1.1/","dcterms":"http://purl.org/dc/terms/","foaf":"http://xmlns.com/foaf/0.1/","prism":"http://prismstandard.org/namespaces/basic/2.0/","cinii":"http://ci.nii.ac.jp/ns/1.0/","datacite":"https://schema.datacite.org/meta/kernel-4/","ndl":"http://ndl.go.jp/dcndl/terms/","jpcoar":"https://github.com/JPCOAR/schema/blob/master/2.0/"},"@id":"https://cir.nii.ac.jp/crid/1363670320995371008.json","@type":"Article","productIdentifier":[{"identifier":{"@type":"DOI","@value":"10.1111/j.1365-2621.1983.tb14824.x"}},{"identifier":{"@type":"URI","@value":"https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1983.tb14824.x"}},{"identifier":{"@type":"URI","@value":"https://ift.onlinelibrary.wiley.com/doi/pdf/10.1111/j.1365-2621.1983.tb14824.x"}}],"dc:title":[{"@value":"Submerged Production of\n                    <i>Agaricus campestris</i>\n                    Mycellum in Peat Extracts"}],"description":[{"type":"abstract","notation":[{"@value":"<jats:title>ABSTRACT</jats:title>\n                  <jats:p>\n                    The edible mushroom\n                    <jats:italic>Agaricus campestris</jats:italic>\n                    has been grown using peat extracts as the only substrate source. Shaker flask fermentations were conducted with\n                    <jats:italic>Sphagnum</jats:italic>\n                    peat extracts obtained by autoclaving peat mixed with 1.5% (v/v) H\n                    <jats:sub>2</jats:sub>\n                    SO\n                    <jats:sub>4</jats:sub>\n                    for 2 hr at 121°C. Inoculum ratio, temperature, initial pH, fermentation time and agitation were tested in order to evaluate the effect of those factors on the mycelial growth, expressed as final dry mycelium concentration and biomass yield (g of dry mycelium produced per g of carbohydrates consumed). The best combination of operating variables, in the range of values investigated, are: 4% (v/v) inoculum ratio, 24°C, pH 6.0, 6 days and 150 rpm.\n                  </jats:p>"}]}],"creator":[{"@id":"https://cir.nii.ac.jp/crid/1383670320995371136","@type":"Researcher","foaf:name":[{"@value":"ANTONIO M. MARTIN"}]}],"publication":{"publicationIdentifier":[{"@type":"PISSN","@value":"00221147"},{"@type":"EISSN","@value":"17503841"}],"prism:publicationName":[{"@value":"Journal of Food Science"}],"dc:publisher":[{"@value":"Wiley"}],"prism:publicationDate":"1983-01","prism:volume":"48","prism:number":"1","prism:startingPage":"206","prism:endingPage":"207"},"reviewed":"false","dc:rights":["http://onlinelibrary.wiley.com/termsAndConditions#vor"],"url":[{"@id":"https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1983.tb14824.x"},{"@id":"https://ift.onlinelibrary.wiley.com/doi/pdf/10.1111/j.1365-2621.1983.tb14824.x"}],"createdAt":"2006-08-26","modifiedAt":"2025-11-03","relatedProduct":[{"@id":"https://cir.nii.ac.jp/crid/1360003443886368512","@type":"Article","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@value":"Growth parameters for the yeast Rhodotorula rubra grown in peat extracts"}]}],"dataSourceIdentifier":[{"@type":"CROSSREF","@value":"10.1111/j.1365-2621.1983.tb14824.x"},{"@type":"CROSSREF","@value":"10.1016/0922-338x(93)90202-j_references_DOI_PxGvQhNnAy7OCZjgcfQUui3Ljs2"}]}