野生株Pleurotus ostreatusの人工栽培とエクストルジョン・クッキングによる食品への応用

DOI NDLデジタルコレクション Web Site 参考文献10件
  • 岡村 徳光
    Department of Food Science and Nutrition, School of Home Life and Environmental Science, Mukogawa Women's University
  • 上杉 誓子
    Department of Food Science and Nutrition, School of Home Life and Environmental Science, Mukogawa Women's University
  • 谷 亜矢
    Department of Food Science and Nutrition, School of Home Life and Environmental Science, Mukogawa Women's University
  • 野田 裕子
    Department of Food Science and Nutrition, School of Home Life and Environmental Science, Mukogawa Women's University
  • 福田 祥子
    Department of Food Science and Nutrition, School of Home Life and Environmental Science, Mukogawa Women's University
  • 奥田 展子
    Department of Food Science and Nutrition, School of Home Life and Environmental Science, Mukogawa Women's University
  • 豊沢 功
    Department of Food Science and Nutrition, School of Home Life and Environmental Science, Mukogawa Women's University
  • 大杉 匡弘
    Department of Food Science and Nutrition, School of Home Life and Environmental Science, Mukogawa Women's University

書誌事項

タイトル別名
  • The Artificial Cultivation of Isolants Pleurotus ostreatus and Their Application as Food Ingredient in Extrusion Cooking
  • Artificial Cultivation of Isolants Pleu

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説明

We report the artificial cultivation of two wild strains of Pleurotus ostreatus designated as W 0001and W 0002. These edible mushrooms are easy to cultivate because of their rapid growth on sterile sawdust with good yields in small scale experiments. For both strains, polysaccharides served better than monosaccharides or disaccharides as carbon sources. It was organic nitrogen which mostly promoted good mycelial growth. Also, thiamine was required for the efficient growth mycelia. The addition of other vitamins showed a stimulatory effect on the growth. The temperature at 15°C appeared to be optimum for the fruiting. On the other hand, the mycelium grew well up to 30°C in both strains. Sake lees was a good substrate for promoting the growth. The spawning to first yield obtained for a period of 10 days were 30.1% (W 0001) and 25.8% (W 0002) on the moistened media containing Japanese beech or Japanese cedar wood sawdust supplemented with wheat brfin and 20% sake lees respectively. The wheat flour containing dried W 0001 mycelia flour or dried W 0002 fruit bodies flour was expanded and textured by a twin screw extruder respectively. The snack containing 5% W 0001or 5% W 0002 flour was most preferred on the basis of taste, flavor and appearance, or taste, flavor, crispness and appearance respectively.

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