Abstract
The effects of seasoning treatment for fresh sugi wood meal on the mycelial growth of shiitake was investi-gated. The mycelial growth of shiitake in sugi wood meal increased to the same level as that in extract-free sugi wood meal on the 12th day and to approximately 70% of that in konara wood meal on the 28th day of the seasoning treatment. A drastic decrease in extracts of fresh sugi wood meal occurred during the early stage of treatment, and the neutral fraction of methanol extracts decreased to less than 2%. The drainage of sugi wood meal media significantly increased during the later stage of treatment. No changes in the chemical components of sugi wood meal were detected during the seasoning treatment. The mycelial growth of shiitake in the fully seasoned sugi wood meal, which was prepared for commercial mushroom cultivation, was at almost the same level as that in the extract-free sugi wood meal. All of the seasoned sugi wood meals contained a neutral fraction of less than 1%. These results suggested that seasoning treatment can promote mycelial growth of shiitake in sugi wood meal by eliminating inhibitors and improving the physical properties of sugi wood.
Article PDF
Similar content being viewed by others
References
Nakajima K, Yoshimoto T, Fukuzumi T (1980) Substances inhibiting growth of shiitake mycelium in sugi wood (in Japanese). Mokuzai Gakkaishi 26:698–702
Kawachi S, Meguro S, Inada S (1991) Cultivation of shiitake on wood-meal medium ofCryptomeria japonica: inhibitory effect of ferruginol on mycelial growth (in Japanese). Mokuzai Gakkaishi 37:971–975
Matsui T, Matsushita Y, Sugamoto K, Ogawa K, Komiyama A, Muta S (2001) Mycelial growth inhibition of shiitake by several terpenoids isolated from sugi wood (in Japanese). Mokuzai Gakkaishi 47:58–62
Matsuoka A (1985) Method for testing effectiveness of wood preservatives against decay of wood (in Japanese). In: Usuda M, Mizumachi H, Liyama K, Morohoshi N, Yamaguchi A (eds) Mokuzai Kagaku Jikkensho II Kagaku-hen. Chugai-Sangyo, Tokyo, pp 355–359
Tokimoto K, Fukuda M (1981) Relation between mycelial quantity and fruit-body yield inLentinus edodes bed-logs. Taiwan Mushrooms 5:1–5
Chen G, Johnson B (1983) Improved colorimetric determination of cell wall chitin in wood decay fungi. Appl Environ Microbiol 46:13–16
Matcham SE, Jordan BR, Wood DA (1985) Estimation of fungal biomass in a solid substrate by three independent methods. Appl Environ Biotechnol 21:108–112
Ohtani Y, Sumimoto M (1983) Extractives from the temperate wood species in pulping and paper making. II. Difficulties in cooking followed by bleaching of sugi woods. J TAPPI 37:829–833
Ohtani Y, Sumimoto M (1983) Extractives from the temperate wood species in pulping and paper making. III. On brightness of sugi BKP and chlorination of ferruginol. J TAPPI 37:921–931
J TAPPI test methods No. 26–78 (1978) Determination of water retention value of pulp. J TAPPI
Author information
Authors and Affiliations
Corresponding author
About this article
Cite this article
Meguro, S., Ishii, E. & Kawachi, S. Cultivation of shiitake in sugi wood meal II: effects of seasoning treatment for wood meal on mycelial growth. J Wood Sci 48, 516–520 (2002). https://doi.org/10.1007/BF00766649
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/BF00766649