Study on Terpenoid Degradation of Pinus massoniana Sawdust for Mycelium Germination and Cultivation of Edible Fungi
The material basis and degradation of the terpenoids were investigated in Pinus massoniana sawdust during the composting process. In order to better utilize P. massoniana sawdust for the culturation of edible fungus, three treatments were designed according to the amount of brown sugar that was added: 4% (A1) 5% (A2) and 6% (A3) The brown sugar was added based on the dry weight of the P. massoniana sawdust. The results showed that the brown sugar addition of 5% yielded the fastest heating rate of composting and the longest temperature duration above 60 degC. The gas chromatography mass (GC MS) analysis showed that the amount of brown sugar did not affect the degradation of the terpenoids. The relative terpenoid content decreased from 3.89% to 2.10% and 0.31% after 30 d and 60 d of composting, respectively. Fourier transform infrared (FTIR) analysis indicated that the terpenoids decomposed a lot throughout the composting process. The mycelium cultivation demonstrated that the P. massoniana sawdust treated with 30 d of composting promoted the growth of edible fungi.