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姬松茸在日本及台湾已有人工栽培，但产量较低。为了了解菇的特性，掌握其栽培技术，提高产量，对其若干菌性进行探讨。结果：１．孢子为椭圆形，大小６．５ｕｍ（长）×５ｕｍ（宽）；菌丝有锁状联合，宽为５～６ｕｍ；２．菌丝生长适宜温度为２２～２３℃，ｐＨ为６．５～７．５，湿度，料水比为１：２．４，适宜的碳源为葡萄糖，氮源为（ＮＨ４）２Ｓ０４、玉米粉、麸皮。３．子实体生长发育适宜温度为１８～２１℃，空气相对湿度为８５％～９５％；４．加８６４菌掺于料中发酵能促进菌丝生长，子实体发育，菇大粗壮，比对照增产５４％。５．子实体多糖含量为６．５５％，蛋白质含量为２８．７０％，每１００ｇ蛋白质含全氨基酸１９．２２ｍｇ，其中人体必需氨基酸为９．１０ｍｇ，占总量的４７．３３％，粗脂肪含量２．８８１％。姬松茸菇是很有价值的菇种。
Agaricus has been artificially cultivated in Japan and Taiwan but yields are lower. In order to understand the characteristics of mushrooms, master its cultivation techniques, increase yield, to explore its number of bacteria. Results: 1. Spores are oval, the size of 6.5um (length) × 5um (width); mycelium has a lock-shaped joint, a wide 5-6um; The suitable temperature for mycelial growth was 22 ~ 23 ℃, pH was 6.5 ~ 7.5, humidity and feed water ratio was 1: 2.4, suitable carbon source was glucose, nitrogen source was (NH4) 2S04, , Bran. 3. Fruiting body growth and development of suitable temperature 18 ~ 21 ℃, relative humidity of 85% to 95%; 4. Add 864 bacteria mixed in the material fermentation can promote mycelial growth, fruiting body development, large mushroom thick, yield 54% more than the control. 5. Fruiting body polysaccharide content of 6.55%, the protein content of 28.70% per 100g protein containing 19.22mg of total amino acids, including essential amino acids 9.10mg, accounting for 47.33% of the total, crude fat content of 2 .881%. Agaricus mushroom is a valuable mushroom species.