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Data Acquisition Method for Measuring Mycelium Growth of Microorganism with GIS

文献类型： 会议论文

第一作者： Juan Yang

作者： Juan Yang 1 ; Jingyin Zhao 1 ; Qian Guo 2 ; Yunsheng Wang 1 ; Ruijuan Wang 2 ;

作者机构： 1.Technology & Engineering Research Center for Digital Agriculture, Shanghai Academy of Agricultural Sciences, Shanghai 201106, P.R. China

2.Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201106, P.R. China

关键词： mycelium;data acquisition;microorganism;Pleurotus eryngii

会议名称： IFIP TC 12 conference on computer and computing technologies in agriculture

主办单位：

页码： 374-380

摘要： Mycelium is the vegetative part of a fungus or most microorganisms, consisting of a mass of branching, thread-like hyphae. It is through the hyphae that a fungus absorbs nutrients from its environment. For most fungi, the ability of nutrition translation from mycelium to fruit body is determined by growth status of hyphae. It is very necessary to study the effect of environmental factors on mycelium growth, and know the befitting environment condition. However, finding a good data acquisition method for measuring the mycelium is the key point. A new method was introduced in the paper. The method is using image identification and space data analysis function of the GIS to acquire development rate of mycelium i.e. hyphae. Pleurotus eryngii under commercial production is taken as example. The effect of different temperature and humidity on mycelium growth was analyzed. It is hoped to explore a new method for scientific and precise measurement the growth status and development rate of mycelium.

分类号： S126

  • 相关文献

[1]Data Acquisition Method for Measuring Mycelium Growth of Microorganism with GIS. Yang, Juan,Zhao, Jingyin,Wang, Yunsheng,Guo, Qian,Wang, Ruijuan. 2011

[2]Mathematical study of the effects of temperature and humidity on the mycelium growth of Pleurotus eryngii. Yang Juan,Zhao JingYin,Yu Hailong,Tang LiHua,Wang RuiJuan. 2012

[3]A New Temperature Control Shifting Strategy for Enhanced Triterpene Production by Ganoderma lucidum G0119 Based on Submerged Liquid Fermentation. Feng, Jie,Feng, Na,Zhang, Jing-Song,Yang, Yan,Jia, Wei,Lin, Chi-Chung,Feng, Jie,Feng, Na,Zhang, Jing-Song,Yang, Yan,Jia, Wei,Lin, Chi-Chung,Feng, Jie,Feng, Na,Zhang, Jing-Song,Yang, Yan,Jia, Wei,Lin, Chi-Chung.

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[6]Mathematical Study of the Effects of Temperature and Humidity on the Morphological Development of Pleurotus Eryngii Fruit Body. Juan Yang,Jingyin Zhao,Hailong Yu,Yunsheng Wang,Ruijuan Wang,Lihua Tang. 2013

[7]Mathematical Study of the Effects of Temperature and Humidity on the Morphological Development of Pleurotus Eryngii Fruit Body. Juan Yang,Jingyin Zhao,Hailong Yu,Yunsheng Wang,Ruijuan Wang,Lihua Tang. 2013

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[10]Collection of Group Characteristics of Pleurotus Eryngii Using Machine Vision. Wang, Yunsheng,Wan, Changzhao,Yang, Juan,Chen, Jianlin,Yuan, Tao,Zhao, Jingyin. 2010

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