【作者】 王幸斌； 宋景平； 葉超；

【Author】 WANG Xing-bin,SONG Jing-ping,YE Chao(Biology and Chemical Engineering Department,Jingdezhen Comprehensive College,Jingdezhen Jiangxi 333000)

【機構(gòu)】 景德鎮(zhèn)高等專科學(xué)校生物與化學(xué)工程系；

【摘要】 在環(huán)境壓力和哥本哈根會議精神的影響下,低碳化必然成為今后社會與經(jīng)濟的發(fā)展趨勢?，F(xiàn)今,食用菌原輔材料與能源價格不斷攀升,食用菌產(chǎn)業(yè)面臨著嚴峻的挑戰(zhàn),但同時也蘊育著新的機遇。如何提升產(chǎn)業(yè)的整體水平,適應(yīng)低碳經(jīng)濟的總體趨勢,是目前食用菌行業(yè)急需解決的問題。就該行業(yè)目前的實際狀況,筆者根據(jù)自身的實踐與經(jīng)歷,提出了一套切實可行的低碳技術(shù)與策略,以期能對同行提供一些有益的參考,推動食用菌事業(yè)的健康發(fā)展。

【Abstract】 Because of the pressure of environment and the effect of spirit of Copenhagen Climate Conference 2009,low carbonation would be the inexorable trend of economic development in the future.Nowadays,the price of raw materials of mushroom and energy was rising constantly.Mushroom industry was facing with serious challenges,but also contained new chances.How to raise the whole level of mushroom industry,and to adapt the overall trend of low carbon,was the problem which should be solved urgently.Accord...

【關(guān)鍵詞】 食用菌； 適應(yīng)； 低碳經(jīng)濟；

【Key words】 Edible mushroom； Adaptation； Low carbon economy；

【分類號】F326.13