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pro vyhledávání: '"Takashi Mizuno"'
Autor:
Takashi Mizuno
Publikováno v:
International Journal of Medicinal Mushrooms. 1:9-29
Publikováno v:
Food Reviews International. 13:365-370
Logs from oak, apricot, or keyaki trees are kept in the shade for a month or more after felling in autumn. The logs are cut to about 15 cm in diameter and about 15 cm long. Two ways for inoculation of spawn are: (1) inoculation in holes drilled in th
Autor:
Takashi Mizuno, Hidehumi Okamoto
Publikováno v:
Food Reviews International. 13:370-373
Autor:
Yoshikazu Mayuzumi, Takashi Mizuno
Publikováno v:
Food Reviews International. 13:357-364
Artificial culture of maitake (Grifola frondosa) in Japan has a short 15‐year history. Mass production of artificially cultured mushrooms was started only about 10 years ago after the elucidation of its biology. Three artificial cultivation methods
Autor:
Takashi Mizuno, Yoshikazu Mamuzumi
Publikováno v:
Food Reviews International. 13:413-418
Niohshimeji mushrooms are cultivated on a 2.5–kg block of medium composed of oak sawdust, corn bran, rice bran, and wheat bran, 7: 0.5: 2: 0.5 by volume, respectively. Suitable temperature for development of mycelia is 23°C at a humidity of 65%. C
Autor:
Takashi Mizuno, Chiharu Suzuki
Publikováno v:
Food Reviews International. 13:407-411
Spawn from China was cultivated in Japan in bottles filled with a medium composed of Japanese oak sawdust, wheat bran, and corn bran. The spawn was incubated at 60–70% to 80–90% humidity and temperature ranges of 17–24°C and 17–18°C with ae
Autor:
Kiyoshige Date, Takashi Mizuno
Publikováno v:
Food Reviews International. 13:391-396
Agaricus bisporus is cultivated on rice or wheat straw. The most suitable temperature range for mycelial growth is 23–25°C. Mycelial growth occurs best at 65–75% humidity whereas fruiting bodies grow best at 80–90% humidity. Light is not essen
Autor:
Takashi Mizuno, Inosuke Iwade
Publikováno v:
Food Reviews International. 13:383-390
Great care is needed to cultivate kawariharatake (Agaricus blazei Murill) because it is not native to Japan but to Brazil. Temperature, humidity, and mushroom beds must be controlled in the culture of this mushroom in order to obtain good results.
Autor:
Takashi Mizuno
Publikováno v:
Food Reviews International. 11:129-133
(1995). Sarunokoshikake: Polyporaecea fungi‐kofukisarunokoshikake, ganoderma applanatum and tsugasarunokoshikake, fomitopsis pinicola. Food Reviews International: Vol. 11, Mushrooms: The Versatile Fungus-Food and Medicinal Properties, pp. 129-133.
Publikováno v:
Food Reviews International. 11:69-81
Many edible mushrooms, such as Reishi, Maitake, Shiitake, Yama‐bushitake, etc., are used in Japan and China to develop not only food materials but also medicines. These mushrooms can be used as highly functional food materials in dishes, concentrat