著者

寺下 隆夫 小田 耕平 河野 又四 村尾 沢夫

出版者

公益社団法人日本生物工学会

雑誌

醗酵工学会誌 : hakkokogaku kaishi (ISSN:03856151)

巻号頁・発行日

vol.59, no.1, pp.55-57, 1981-01-25

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To confirm the promoting effect on fruit-body formation of basidiomycetes of Streptomyces-pepsin inhibitor (S-PI), a production-scale test was carried out with Pleurotus ostreatus. The best addition-time and concentration of S-PI were at temeprature-shift down and 2.5μg/ml, respectively, which agreed with those obtained in the laboratory. Under these conditions, high quality mushrooms were obtained consistently with 2.6-fold higher yield than in the control (control yield 50.7g/bottle ; yield with 2.5 μm/ml of S-PI, 131g/bottle). Furthermore, this promoting effect of S-PI was constant throughout all seasons.