Influence of environmental conditions on the development of oyster mushroom mycelium, strain NS-355

Abstract

Changes in major environmental conditions that occur during the development of the mycelium will produce variations in this development. The objective of our study was to investigate the joint effects of the temperature, concentration, and pH value of the nutrient medium on the initial and final growth of the oyster mushroom mycelium, strain NS-355. The trial was established in five climatic chambers, each with a different temperature (15°C, 20°C, 25°C, 30°C and 35°C). Three different concentrations of carbohydrates (0.1%, 0.2% and 0.3%) and five pH values (5.0, 5.5, 6.0, 6.5 and 7.0) of the medium were used to grow the mycelium and there were five replicates. The medium following combination of the three factors proved to be the best for initial growth: the highest concentration of carbohydrates, temperature of 35°C, and pH value 5.5. .

Promene osnovnih ekoloških faktora tokom razvoja micelijuma prouzrokuju promene u njegovom razvoju. Cilj ovog rada je ispitivanje efekata temperature, koncentracije i pH vrednosti hranljive podloge na početni i krajnji rast bukovače, soja NS-355. Ogled je postavljen u pet klima komora podešenih na različite temperature (I5°C, 20°C, 25°C, 30°C i 35°C). Micelijum se razvijao na podlogama sa tri različite koncentracije ugljenih hidraia (0.1%, 0.2% i 0.3%), pri pet pH vrednosti (5.0, 5.5, 6.0, 6.5 i 7.0), a u pet ponavljanja. Početni rast micelijuma bio je najintenzivniji na podlozi sa najvećom koncentracijom ugljenih hidrata, pri temperaturi od 35°C i pH vrednosti 5.5. .