Promoting effect of wood vinegar compounds on fruit-body formation of Pleurotus ostreatus

Promoting effect of wood vinegar compounds on fruit-body formation of Pleurotus ostreatus
Hisashi Yoshimura1, Hisako Washio1, Sadao Yoshida1, Takao Seino1, Mitsuho Otaka1, Kazunori Matsubara1 and Matsutoshi Matsubara, Matsubara Syokutake Co., 1151-1, Kurotori, Kurosaki-Machi, 950-11 Niigata, Japan April 1995

Abstract

The promoting effect of wood vinegar compounds on the fruiting ofPleurotus ostreatus (Japanese name, Hiratake) was investigated. Not only crude wood vinegar but its components, 3,5-dimethylphenol, 2-methoxyphenol, butanoic acid and 1-pentanol, had the ability to promote fruit-body formation on liquid medium. For use of these promoters industrially, a test for practical cultivation was carried out using a commercial sawdust medium. The addition of 100 µg/ml butanoic acid and 100 µg/ml 2-methoxyphenol into the sawdust medium after removal of the surface mycelial layer (kinkaki in Japanese) produced 29 and 23% higher yields of fruit-bodies than the control cultures (137.2 g/bottle), respectively. The addition of the crude wood vinegar as a medium component into sawdust substrates in the concentration range of 0.1–6% increased yields of fruit-bodies by 21–42% over the control.

Key Words fruiting-promoting substance - oyster mushroom - Pleurotus ostreatus - sawdust culture - wood vinegar

Mycoscience
Publisher Springer Japan
ISSN 1340-3540 (Print) 1618-2545 (Online)
Subject Biomedical and Life Sciences
Issue Volume 36, Number 2 / July, 1995
Category Original Papers
DOI 10.1007/BF02268554
Pages 173-177
SpringerLink Date Friday, August 25, 2006