The use of fermented buckwheat to produce l-carnitine enriched oyster mushroom

AMB Express

Table 4 Morphological characteristics of oyster mushroom

medium	Cultivation number	Sampling number	Formation rate (%)	Mushroom weight (g/bunch)	Moisture (%)	Pileus diameter (cm)	Stipe length (cm)	Stipe thickness (cm)	Color			Total size index^†
medium	Cultivation number	Sampling number	Formation rate (%)	Mushroom weight (g/bunch)	Moisture (%)	Pileus diameter (cm)	Stipe length (cm)	Stipe thickness (cm)	L*	a*	b*	Total size index^†
G	48	10	97.9	170.6 ± 7.8	89.7 ± 0.3	3.0 ± 0.1	8.1 ± 0.4	1.2 ± 0.0	41.8 ± 0.9	2.6 ± 0.1	4.1 ± 0.2	52.1 ± 6.3
CB	32	10	96.9	187.3 ± 7.8	88.1 ± 0.5	3.0 ± 0.2	10.3 ± 0.5**	1.3 ± 0.1	50.1 ± 1.6**	3.6 ± 0.2**	6.3 ± 0.5**	78.9 ± 11.5
FCB	32	10	93.8	181.4 ± 5.3	88.3 ± 0.4	4.0 ± 0.2**	9.5 ± 0.6	1.4 ± 0.0	50.6 ± 0.9**	3.6 ± 0.1**	6.5 ± 0.4**	100.7 ± 11.7*
TB	32	10	96.9	180.9 ± 10.5	89.7 ± 0.2	3.2 ± 0.2	10.0 ± 0.5	1.3 ± 0.0	48.2 ± 0.8**	3.5 ± 0.1**	5.8 ± 0.4	80.9 ± 11.6
FTB	32	10	96.9	182.6 ± 9.0	89.5 ± 0.2	3.2 ± 0.2	10.1 ± 0.3	1.3 ± 0.0	49.2 ± 0.8**	3.6 ± 0.1**	6.6 ± 0.4**	82.1 ± 11.5

G basal medium, CB common buckwheat, FCB fermented common buckwheat, TB tartary buckwheat, FTB fermented tartary buckwheat. For each parameter, values in the same column with asterisk star (* or **) are significantly different (p < 0.05 or p < 0.01) from basal medium (G). Each mean value was written with standard error of the mean (SEM). ^† \({\text{Total size index}}\, = \,(Mushroom weight \times Pileus diameter \times Stipe length \times Stipe thickness)/100\)