Keio University, Department of Mechanical Engineering, 3-14-1 Hiyoshi, Kouhoku-ku, Yokohama, Kanagawa, 223-8522, Japan.
Tokushima Agriculture, Forestry and Fisheries Technology Support Center, 1660 Ishii, Ishii-cho, Myozai-gun, Tokushima, 779-3233, Japan.
Fungal Biol. 2023 Oct-Nov;127(10-11):1405-1414. doi: 10.1016/j.funbio.2023.10.006. Epub 2023 Oct 24.
The moisture concentration in mycelial block is an important factor for increasing the yield of high-quality shiitake mushrooms (Lentinula edodes) with a pileus of 4-5cm or more in mycelial block cultivation. Here, we show a novel way to measure moisture concentration in mycelial blocks using magnetic resonance imaging (MRI). The culture medium was inoculated with Hokken No. 607 and mycelial blocks were incubated and their moisture concentration was measured using MRI. A method was developed to calculate the spatial distribution of moisture concentration inside the mycelial blocks by measuring the total water mass in the mycelial block using mass method and creating a calibration line. During the maturation phase of the mycelial block (46-98 days of incubation), the moisture concentration in the top region of the mycelial block decreased once at 66 days of incubation and then gradually increased. The increase in moisture concentration was due to mycelia decomposing the culture medium and producing water. During the growth period of the fruiting body, the moisture concentration in the periphery of the fruiting body increased and, conversely, the moisture concentration in the whole mycelial block decreased because water in the mycelial block moved into the fruiting body.
在菌丝块培养中，菌丝块的水分浓度是增加具有 4-5cm 或更大菌盖的高质量香菇（Lentinula edodes）产量的一个重要因素。在这里，我们展示了一种使用磁共振成像（MRI）测量菌丝块水分浓度的新方法。在培养基中接种 Hokken No.607，然后培养菌丝块并使用 MRI 测量其水分浓度。通过质量法测量菌丝块中的总水量并创建校准线，开发了一种计算菌丝块内部水分浓度空间分布的方法。在菌丝块的成熟阶段（培养的 46-98 天），菌丝块顶部区域的水分浓度在培养的第 66 天减少了一次，然后逐渐增加。水分浓度的增加是由于菌丝分解培养基并产生水。在子实体生长期间，子实体周围的水分浓度增加，而整个菌丝块的水分浓度则因菌丝块中的水分进入子实体而降低。
