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톱밥 배지를 이용한 버섯 병재배 시 발생하는 Trichoderma spp.의 특성
최장남 ( Choi Jang Nam ),서태진 ( Seungnoh Kim ),김승노 ( Taejin Suh ) 전북대학교 농업과학기술연구소 2020 농업생명과학연구 Vol.51 No.1
In order to analyze the mycological and molecular biological characteristics of Trichoderma spp. during mushroom bottle cultivation using sawdust, 48 isolates were collected from bottle cultivated mushroom farms in Gimje, Gunsan and Jinan, Jeollabuk-do. In this study, through the morphological characteristics and the results of sequencing of the rDNA ITS region of isolates. Trichoderma spp. occured in sawdust during mushroom bottle cultivation were mainly distributed with all 4 species (T. longibrachiatum, T. harzianum, T. pleuroticola, T. atroviride). The incidence of Trichoderma spp. was highest at the beginning of mushroom growth (average 21.%). All of the representative isolates formed green conidia spores after 3 days of cultivation, and each isolate formed a different cultural band pattern. In addition, the growth rate of Trichoderma spp. in this study was high at 25∼30℃. In addition, in the competition test between isolates and 2 mushroom (Pleurotus ostreatus and Flammulina velutipes), it was shown that the growth of mushroom were inhibited in the form of overgrowth or lysis by Trichoderma spp.