Volume 12 Part 2 Article 22
Title: Research on Some Aspects of Semi-Anaerobic Permentation
Authors: U. Schies and J. Lelley
As part of a more extensive study the possibilities of producing substrate for cultivated edible mushrooms by means of semi-anaerobic fermentation were investigated. In this case “semi-anaerobic fermentation” means the fermentation of a substrate under water, i.e. in a low-oxygen environment. The tests were to clarify whether fermentation created or decomposed such obstructive matters in the straw which influence the development of mycelium of cultivated and/or competing mushrooms. The investigation was carried out in two tests. One test examined the antibiotic effect in submerged cultures and was to record the watersoluble obstructing matter. The other test was a growth test on straw which also took additional changes in the substrate (in this case straw).Please login to download the PDF for this proceeding.