• 한국균학회지
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• 제41권2호
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• pp.85-90
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• 2013

본 연구에서는 표고톱밥 지면재배에서 참나무 톱밥 조직의 분해와 배지의 갈변 특성을 내외부 형태적으로 조사하였다. 표고균 접종 50일후에는 갈변이 시작되었다. 접종 110일 후 표고균사는 참나무 톱밥 목부조직내 도관, 목섬유, 유세포의 내외부에서 세포벽을 분해하고, 톱밥 표면에 밀집한 균사는 세포외벽을 부정형으로 분해하였다. 그동안에 흰색인 배지 표면 균사는 대부분 깨끗한 갈색으로 변하였고, 이 갈변층 두께는 약 0.34 mm로 표고균사가 치밀하였고, 그 아래에는 흰색의 활력있는 균사층이 있었다. 반면에 검정색 층은 두께가 약 1.17 mm로 미끈거리는 표면에는 세균과 잡균 균사 및 포자들이 점유하고, 그 아래에는 활력이 쇠퇴한 균사층이 존재하였다. 갈변표면의 경도는 약 $0.73kgf/cm^2$로 검정색 표면의 경도 약 $0.91kgf/cm^2$보다 물렀으나 탄력이 있었다. 표고 자실체는 표고균사 접종 150일 후에 밝은 갈색의 배지 표면에서는 발생하였으나, 검정색 표면층에서는 발생하지 않았다.

• 한국환경보건학회지
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• 제28권5호
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• pp.22-27
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• 2002

The composting practice has been recognized as the most popular way of controlling food waste and many attempt have been made in the field to establish more efficient and economical process. Some of the efforts are mixing cured compost with sawdust as alternative bulking agent, seeding commercially produced microorganism and/or combination of above. However, verification of such efforts is often restricted because of either the lack of engineering consideration on the limitation of composting facility scales. In this study, the effect of mixing materials in food waste composting was investigated by controlling the combination and the mixing ratio of them. When the cured compost was mixed with saw dust. the decomposition of organic material was proven to be more active by observing the compost temperature, the oxygen (O$_2$) consumption, and the cumulative carbon dioxide ($CO_2$) profile. However, the quantity of compost mix-ing seemed not to influence the reaction as long as the minimum required amount was mixed. The feeding of com-mercially produced microorganism had a tendency to prolong the thermophilic stage, which helped to increase the decomposition but it resulted in composting period. Regardless of the composting condition, bacteria and actinomycetes increased in population as the reaction approached to the end. The population of bacteria and actinomycetes were rel-atively higher than those of fungi and yeast throughout the reaction.