Scribd Logo
Upload

Welcome to Scribd!

  • A Practical Guide To Synthetic-Log Cultivation of Medicinal Mushroom Grifola Frondosa

    Uploaded by

    Chris Guarascio
    7 views22 pages

    Original Title

    A Practical Guide to Synthetic-Log Cultivation of Medicinal Mushroom Grifola Frondosa

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Report this Document

    Copyright:

    © All Rights Reserved
    Download as PDF or read online from Scribd
    Flag for inappropriate content
    7 views22 pages

    A Practical Guide To Synthetic-Log Cultivation of Medicinal Mushroom Grifola Frondosa

    Uploaded by

    Chris Guarascio

    Copyright:

    © All Rights Reserved
    Download as PDF or read online from Scribd
    Flag for inappropriate content
    of 22
    International Journal of Medicinal Mushrooms, Nol. 1, pp. 153-167 (1999) A Practical Guide for Synthetic-Log Cultivation of Medicinal Mushroom Grifola frondosa (Dick.: Fr.) S. F. Gray (Maitake) Alice W. Chen ‘Specialty Mushrooms, 1790 Pentield Road, #41, Penfield, NY 14526, USA ABSTRACT: This article presents an easy to follow guide for maitake mushroom cultivation, Synthetic-og cut vation, a methodology well tested technically, is chosen for growing Grifla frondosa, a prized edible mushroom of biomedical importance. Characteristics of this promising species ae highlighted for growers to keep in mind as. they eam how to grow the mushroom. Details are given fr the process of cultivation, including selection of strains, types of spawn, where to obtain the spawn, where to obtain bags for mushroom cultivation, and substrate formu: Jation. Guidelines on how to regulate growth parameters (t/mperature, relative humidity, light, and ventilation in terms of CO, vs, foreach growth stage are constructed in tabular form, readily accessible for application, Prac- ticesin China, Japan, and North America are given for comparison. Time requited fr incubation and expected yield are also included. Vivid sequential images are used to demonstrate how the maitake mushroom grows. Selected photos taken during the process of production are shown. Landmark stages of maitake growth and differentiation ave delineated. from spawn run tothe formation of mature mitake fruiting clusters. Emphasis i placed on major ‘morphogenetic transitions, such as mycelial-coat formation, primordia initiation, and fruiting-body development. (Clear descriptions of matake fruiting clusters at peak, ready for harvest, ae provided, as well as what to avo In {formation on how to harvest the mushroom ean also be found. Of particular interest i a section on problem solv- ing and helpful notes tis hoped that these discussions will benefit both novice and more experienced growers who ‘encounter difficulties in the process of growing maitske. Growers must be aware that single-minded devotion is r- ‘quired to cultivate Grifola frondosa, a mushroom with intricate structure, larger than usual size, and great appetite or oxygen. Once you leam how to grow the mushroom, however, you wil ind it a most rewarding experience INTRODUCTION fully laid out plan, using a good practical guide as a reference. It takes undivided attention to grow Grifola The growing room of maitake should not be Srondosa (Dick.: Fr. S. F. Gray (maitake), a very important medicinal mushroom. Itis most helpful to know the characteristics of this highly aerobic ‘mushroom of enormous size in nature, with short, chunky, highly branched stems, and numerous overlapping caps formed in a cluster. The fact that maitake grows in temperate climates and forms fruiting bodies in the fall defines the temperature requirement for cultivation (Chen et al., 19982-c). Study the specific requirements of each ‘growth stage, particularly the major morpho- genetic transitions (Moore and Chiu, 1998), such as formation of mycelial coat on the substrate sur- face, initiation of primordia, and differentiation of the fruiting body. Afier thoroughly understanding the process, itis essential to implement your care- 1521-9437/99185,00 (© 1999 by Begell House, In. shared with other mushrooms, as greater attention to detail is required than for growing other species. ‘Once you lea how to cultivate this choice edible ‘mushroom with promising medicinal properties (Nanba, 1995, 1997; Stamets, 1993, 1998), you will find it a most rewarding experience. STRAIN SELECTION Strain selection in maitake is crucial before starting with the fruiting body production. Unlike oyster (Pleurotus spp.) or reishi mushrooms (Ganoderma spp.), a high percentage of G. fron- dosa strains, whether isolated from natural habi- tats or obtained from culture collections, do not 153 FIGURE 1. WA, USA.) fruit well, if at all (Huang, 1997; Stamets, 1993). There are also considerable differences among strains in growth rate, yield, temperature require- ments, and features of the fruiting body, such as color and shape of the caps. Testing a new strain. before production is therefore essential. Figure 1 shows the mycelial colonies on agar plates from a North American strain of G. frondosa cloned from the wild in Pennsylvania, USA. A mushroom species consists of many strains, each with a distinct genotype and phenotype (ob- servable features), but that are compatible in mat- ing, Reputable mushroom growers often take pride in selecting their own unique high-quality strains. TYPES OF SPAWN Spawn, the (asexual) mushroom seed, is the Vigorous mycelial growth of usually a single mushroom on a chosen substrate material (liquid media, grains, sawdust substrates, wooden sticks, etc.), For growing mushrooms, this living pure cul- ture, the vegetative propagation stage, is used to in- cculate new substrates under sterile conditions in such containers as specially designed polypropy- lene bags with microfilter windows for breathing. ‘You can obtain from well-established mush- room growers ready-to-fruit blocks already inoc- ulated with your favorite mushroom species, the so-called colonized synthetic logs. With some training in aseptic techniques, you can start with spawn to inoculate synthetic logs yourself for 154 . frondosa mycelia, 4 and 10 days after inoculation on ‘3% malt agar extract. (Courtesy of P Stamets, Fungi Perfect, Olympia, mushroom production. Following are types of spawn commonly used by mushroom growers in- cluding G. frondosa growers: 1. Liquid spawn Liquid spawn can be labor-saving in spawning inoculation) through the use of a specially de- signed inoculator. Liquid-surface culture and submerged fermentation have been used to produce liquid spawn. Production of spawn by submerged fermentation can be accomplished on an industrial scale (Fang et al, 1998). 2. Grain spawn A variety of grains such as millet, rye, wheat, sorghum, and milo can be used (Chalmers, 1904; Stamets, 1993), 3. Sawdust spawn Supplemented sawdust-bran. substrates are usually the choice, 4. Wooden stick (skewer) spawn This type of spawn can be easy to manipulate (ei, 1996) SUPPLIERS OF SPAWN Fungi Perfecti ‘Voice: 1-800-780-9126 360-426-9292 Fax: 360-426-9377 e-mail: mycomedia@ aol.com worldwide web site: http://www-fungi.com P.O. Box 7634-MGN, Olympia, WA 98507, USA FIGURE 1. 6. (oy WA, USA) fruit well. i at al There are also 0 rath rate, yield, strains in perature requires ments, and features of the fruiting body, such as color and shape of the caps. Testin before production is therefore essen shows the mycelial colonies on agar plates from. North American strain of G. jrondosa cloned from the wid in Pennsylvania, USA. A mushroom species conststs of ch with « distinct genotype and pt servable features), but that ave compatible in amat- ing. Reputable mushroom growers often take pride their own unique high-quality stains nany strains, notype (ob: in se ‘TYPES OF SPAWN exual) mushrowun seed. is the growth of usually a single na choxen substrate sn sf substrates, 8 mustirooms, this liv culate new substrates under sterile conditions in such contisiners as specially designed polypropy ene bugs with microfilter windows for breathing. ‘You cap obtain from well-established m s ready-to-truit block dy ine ‘our favorite mushroom species, the jonized synthetic logs. With some a can start with room growe vated with so-called © mycelia, 4 ard 10 days afier inoculation on jar extract (Courtosy of P. Stamats, Fung: Perfoct, Olympia, are types of mushroom prnxduction, Followin span commonly used by mushrain growers in cluding G. frondosa growers: 4. Liquid spawn Liquid spawn can be labor saving ia spawning Gnoculation» through the ase of a specially de- fd-surtace outtore and signed inocutator. Lis submerged fermentation have heen used to produce liquid spawn, Production of spawn by su ‘fermentation can be accomplished on an industzial seate (F Grain spawn A variety of grains such as millet, rye, wheat sorghum, and milo can be used (Chalmers, 094: Stamets. 1993), awdust spawn Supplemented sawdust-bran substrates are usally the choice. 4. Wooden sti ewer) spawn This type of spawn can be easy to snanipulate (Oei, 1996) get a, 1998) SUPPLIERS OF SPAWN Fungi Perfect Voive: 1-800-780-9126 360-426-929: Fax: 360-426-9377 evmail: mycomedia@ aol.com worldwide web site: hatp://www-fongi.com P.O, Box 7634-MGN, Olympia, WA 98507, USA Field and Forest Products Voice: 1-800-792-6220 Fax: 715-582-0181 e-mail: ffp@ field-and-forest.com N 3296 Kozuzek, Peshtigo, WI 54157, USA Mushroom People Voice/Fax: 1-800-692-6329 e-mail: mushroom@thefarm.org worldwide web site: thefarm.org/mushroom Box 220G, Summertown, TN 38483, USA. ‘Mushroom Factory Voice: 870-436-3444 HICR 3, Box 3300, ‘Theodosia, MO 65761, USA ‘Skunk Bay Mushroom Farm Voice: 360-638-1069 40455 Skunk Bay Rd. NE (P.O. Box 283) Hansville, WA 98340-9738, USA Wylie Mycologicals Voice: 519-534-1570 R.R.#l Wiarton, Ont. Canada NOH 2TO Hanson Family Cedaridge Farm Voice: 503-631-8016 20228 South Matoon Rd. Estacada, OR 97023, USA. Western Biologicals Voice/Fax: 604-856-3339 P.O. Box 283, Aldergrove, B.C., Canada V4W 2T8 Lambert Spawn Company Voice: 610-384-5031 Fax: 610-384-0390 Coatesville, PA, USA Phillip Mushroom Farm Voice: 610-444-5908 Fax: 610-444-4751 e-mail: MC 4phil@ aol.com PO. Box 190 Kennett Square, PA 19348, USA ‘The leading G. frondosa mushroom grower in the United States, Franklin Mushroom Farms, does not sell G, frondosa spawn. SUPPLIER OF CULTIVATION BAGS Unicom Imp. & Mfg. Corp. ‘Voice: 1-800-888-0811 903-886-8282 Fax: 903-886-8878 worldwide web site: www.unicorbags.com 113 Hugway 24 (P.O. Box 272) Commerce, TX 75429, USA. SUBSTRATE Based on its highly aerobic nature and larger than usual size, G. frondosa requires a large amount of oxygen to grow. A mixture of hard- wood sawdust, fine + coarse (Huang, 1997), or a mixture of hardwood sawdust and wood chips (Stamets, 1993), therefore, is commonly used as the basal ingredient in the substrate to provide good air exchange. Make sure that the coarser sawdust or wood chips do not puncture the bag. There is no need to age any component of the sub- strate for growing maitake. Sawdust from aged logs, on the other hand, has been used success- fully for G. frondosa production as long as proper sterilization procedures are followed, ‘SUBSTRATE FORMULATION For the cultivation of G. frondosa, the basal ingredient in the substrate, hardwood sawdust fine + coarse), is usually 75-80%. The basal in- sgredient can be substituted, in part, by cottonseed hulls (25%) or spent substrate (20%). Recycling of the spent substrate is an environmentally sound practice. The basal ingredient is usually supple- mented with wheat bran (coarse), lime, sucrose, and sometimes soil. Wheat bran, a source of thi- amine (vitamin B, ), is essential for fruiting body formation, while calcium contributes to differen- tiation of the basidiocarps (fruiting bodies in Ba- sidiomycetes). Humus-rich surface soil from broadleaf forest has been found to enhance the growth of G. frondosa mushrooms. Formulas for G. frondosa substrates, are given in Table 1, adopted primarily from Wu et al. (1997). For fur- ther information, see Chalmers (1994), Chiu et al (1998), Huang (1987, 1993, 1997), Stamets 155 TABLE 1 Formulas for G. frondosa Substrates |. Hardwood sawdust fine + coarse), 3:1 Wheat bran, coarse, not refined Sucrose Calcium compound lime (CaCO, 6,0) oF gypsum (CaSO, 2H,0) 1,0 (moisture content) pH |. Hardwood sawdust (fine + coarse), $:1 Wheat bran, coarse Lime (CaCO, 6H,0) Sucrose Soll, hardwood forest (surtace), dry wt H,0 (moisture content) pH I, Hardwood sawdust Fine Coarse Spent substrate, dry wt (containing sawdust) {containing thiamine) Wheat bran (coarse) or substitute Soil, hardwood forest (surface), dry wt HO pH (1993), Kirchhoff (1996), Lee (1994, 1996), and Royse and Gardino (1997). MANAGEMENT OF GROWTH PARAMETERS Several management schemes are given here as references, Make special note on the set of growth parameter requirements for each mush- room stage. Close attention should be given to regulate temperature, relative humidity, light, and air (in terms of ©, vs. CO,, adjusted by air ex- change in ventilation). For instance, the tempera- ture for fruiting body development is lower than required for spawn run and sometimes primordia initiation (strain specific), the intensity of light is higher, and the relative humidity of the air is usu- ally also high. Temperature fluctuation should be minimized to avoid condensation. In China and Japan, spawn run (+ primordia initiation) and fruiting body development are car- 156 75% 23% 1% 60-63% : 55-65 80% 18% 1% 1% 15% (of the above mixture) 60-63% 55-65 10% 10% 55-65 ried out in two different rooms. Primordia are ini- tially formed in the enclosed bag, while the frui ing body develops in the bag with the top open. After the growing synthetic logs are adjusted to the new fruiting environment for 2 to 3 days, the cotton plugs are removed, the top of the bag open, or slits made in bags above the substrate for sreater access to oxygen. Some growers punch holes in the bottom of the bag for drainage. In evaluating the management schemes pre sented in Tables 2 to 5 take into consideration that there may be differences in strains (growth rate, vyield, temperature), substrates (composition and. size), bags (design, size, and features of microfil- ter), spawn (quality, size, and distribution), how the synthetic logs are arranged, as well as whether soil casing is used. Soil casing has been reported to produce higher yield. Treated soil from humus- rich hardwood forest, garden, or rice paddy (soil particle, 0.5-0.8 cm in diameter) is used. Sandy soil or clay has not been found to be as beneficial (Wuet al., 1997). ‘TABLE 2 G. frondosa Synthetic-Log Cultivation in China Spawn run Primordia initiation ‘Optimum Range (in enclosed bags) Temp.(°C) 20-25 5-92 18-22 (ca. 25 used) (22-25 used) RH. (%) 60-70 Ambiont air 80-90 (Bags with cotton plugs) Light (lux) 50 200 ‘Throughout spawn run co, Mycelia can tolerate higher CO, level Ventilation _Ventilate 5-6 timesiday pH 55-65 initially Time (days) 30-40 15-20 Long incubation time Long induction Ret Wu etal. 1997 ‘Mushroom production: ca. 3 months or longer. Yield = 150-300 gfbag, 300-500 g/bag with soil casing, Frulting-body development Optimum Range 15-20 10-25 (Narrow range) 90-05 80-05 Avoid ‘condensation 200-500 (300 during the day) High O, = fresh air ‘Open the top of the bag after 2-3 days. Ventiiate 5-6 timesiday 414-21 (No soil casing) 10-15 Surface above soil 15-18 to mature frlting Strains were isolated from high-altitude locations in subtropical Fujian province in Southern China, TABLE 3 G. frondosa Synthetic-Log Cultivation in Japan Spawn run Primordia initiation ‘Stages |, (in enclosed bags) Temp. (°C) 22-23 Air 22-28 +20r3 =a. 24-25 23 Best ior in substrate itferentition RH. (%) Toair ‘Same as spawn run 60-80 Light (ux) NA 50 50 (stage!) (stage i) co, Mycelia tolerate < 0.3% (8000 ppm) higher CO, bags 3-4 om apart to alow ventilation Ventilation Bags 3-4 om apart to alow ventilation Time (days) 30-35 40 7 oa Ret Huang (1997): Japanese @. frondosa Mushroom production: ca. 1/2 months. * Heat-sealod bags with microtiter for breathing used. Fruiting body development (in cut opened bags) 16-48 85-95 200-600 (0.1% (1000 ppm) > 0.15% (1500 ppm) results in smaliMhin caps Atter 2-3 days cut bag (con top) for ventilation. 20-25 TABLE 4 G. frondosa Synthetic-Log Cultivation in North America ‘Spawn run Primordia initiation (in enclosed bage*) (in enclosed bage*) Temp. 21-24 10-15.6°C 14ece RH. (%) 95-98 95 Light (tx) NA 100-500 Upper limit >othors co, 20,0000 000 ppm 2000-5000 | (24%) (02-05%) entiation Ont os Time (days) 14-30 30 510 Growth Dormant (maturation) Ret Stamets, 1985, p.575, Mushroom production: ca. 3 1/2 months. North American strains. ® Hoat-soaled bags with microfites for breathing used. ® Royse and Guardino, 1997, TABLE 5 G. frondosa Synthetic-Log Cultivation for Home Growers ‘Spawn run growth maturation __Primordia initiation (inenclosed bags) —_—_(In enclosed bags) Temp. (°C) 20-25 20-25 RH. (%) High within High within sealed bags sealed bags Light not specific NVA Intermittent Same as spawn low level maturation growth maturation Ventilation not specific — = - Time (wk) 45 463 Growth Maturation Ret. Chalmers, 1994 ‘Mushroom production: 3 1/2 months, Development of ‘Stems, Fruiting bodies (in opened bags) 10-156 13-16 (18)°C 95 85-90 100-500 ‘500-1000 Upper limit >others 2000-5000 <1000 (02-05%) (<0.1%) 48 48 10-14 1421 Lower temperature, higher tight (upper limit) used for primordia initiation, and fruiting, vs. the practice in China Fruiting body development (in tented opened bags) 845 High within tented blocks® at 60-70% ambient LH. Shade (3/10 sunlight) (Open bag for increased air when. primordia reach 1-2 in in diameter in enclosed bag ‘Tented block when ambient R.H.< 75%, place a clear symhetic bag overtop ofthe substrate block to maintain rlative hums, OBSERVATION OF HOW G. FRONDOSA MUSHROOMS GROW ‘The growth sequence consists of: spawn run + primordia initiation + fruiting body develop- ‘ment, Growth (+ differentiation) is a continuous process. Each stage merges with the other. Over- lapping descriptions are sometimes given. ‘SPAWN RUN (GROWTH + MATURATION) This is the vegetative mycelial phase leading to primordia initiation (also included). Undifferentiated white mycelia White mycelia with orange brown discol- oration Mycelial coat on substrate surface Uneven topography on mycelial surface FIGURE 2. Spawn run (growth stage), 17 days. White young mycelia penetrate tothe surface of the substrate, FIGURE 3. Spawn run (maturation stage), 30 days. Mature mycelia Is white. Discoloration indicates meta: bole activities, As illustrated in the figures: ‘© In9 days, undifferentiated white mycelia be- gin to colonize the substrate. ‘© By2 1/2 weeks (17 days), white young mycelia penetrate throughout the surface of the sub- strate in the sealed bags (Fig. 2). After a month (30 days), orange-brown exu- dates, indicating metabolic activities, are ob- served to cause discoloration of the white mycelia (Fig. 3). © Atthe surface of the substrate, tighter mycelial growth gives rise toa surface mycelial coat to- ward later stage of the spawn run. + The topography of the mycelial surface be- ‘comes uneven with grayish amorphous mass. * By about 40 days (42 days), grayish primordia reaching 2.54 to 5.08 cm in diameter are formed on the substrate surface in the closed bag (Fig. 4). Transfer these bags to a facility 159 OBSERVATION OF HOW G, FRONDOSA MUSHROOMS GROW The growth sequence consists of: spawn nin + primordia initiation + fruiting body develop- ment. Growth (+ differentiation) is @ continaous process. Each stage menges with the other. Over- lapping descriptions are sometimes given ‘SPAWN RUN (GROWTH + MATURATION) ici ihc tai This is the vegetative mycelial phase leading to primordia int ation «also incladed) © Undifferentiated white White m oration Mycelial coat on substrate surface + Uneven topography on mycelia ayeetia with orange brown diseol- FIGURE 3. Spawn run (maturation stags), 20 days. Mature mycati is white, Disocioration indicates meta- ‘As illustrated in the figures: + In 9 days, undifferentiated white mycelia be atin to colonize the substrate + By2 1/2 weeks (17 days), white young mycelia penetrate throughout the surface of the sub- strate in the sealed bags (Fig. 2). ‘Aller a month (30 days), orange-brows dates. indicating metabolic activities served t cause discoloration of the white mycelia Fig. 3). * Atthe sur growth gives rise t wad later stag The topography strate, tighter mnycetial -e mycelial coat to- be spawn run, WF the mycelial surface be- comes uneven with grayish amorphous mass. © By abst 40 days (42 days), grayish primordia reaching 2.54 fo 5.08 om in diame FIGURE 2. Spawn rus (growth stage), 17 days, White formed on the substrate surface in the closed ‘young mycelia penetrate tothe surface of Ina cvtstate, bag (Fig. 4). Transfer these bags to a facility 199 FIGURE 4. Spawn run 42 days (primordia initiation in the closed bag). Grayish mounds of primordia are formed on mature mycelia in bags. set up for fruiting body development. After 2 to 3 days, open the tops of the bags. G. frondosa has a prolonged spawn run, when the substrate is colonized by the spawn. Al- though mycelia can grow in the absence of light, a low level of light (50 lux) throughout the pe- FIGURES. _Primordia intation.(a) The top ofthe bags just opened for greater access to light and oxygen. (b) ‘Two days after opening, the primordia became larger. 160 FIGURE 6. Large grayish black primordia, globular, ball-tke, often dotted with exudates, riod of maitake spawn run has been found to fa- cilitate primordia initiation (Wu et al., 1997). In spawn run, a growth period is followed by a mat- uration period of metabolic activities leading to primordia initiation at increased light (200 lux), ample oxygen, and high humidity within the sealed bag. FIGURE 7. The brain stage and further development. (a) As the dark grayish black primordia develop, convo- luted folds appear on the surface, resembling a brain. (0) Further growth, N42 days (primordia initiation in “FIGURE 6. Large grayish biack primordia, globus, Grayieh mounds cl primordia are —_bal-lka, ofien Golted with exudates. formed on mature mycelia in bags. n found to fa- take spawn eva hos h sec up for fruiting body developmen. Afte Hod o! to 3 days, open the tops of the bags cilitate primordia initiation (Wo et al. 1997), In wa rina growth period is followed by a mat G. frondesn has a prolonged spawn run, uration period of metabolic activities leading 10 when the substrawe is colonized by the spawn. Al- primordia initiation at increased fight (200 tax) mycelia can grow in the absence of ight, antple oxygen, and high bemidity within dhe a Jow level of fight (50 lux} throughout the pe- sealed FIGURE 7. The brain stage and further development FIGURES. Primordiain fa) Thetop ofthe bags (a) As the dark grayich black primordia davelop, conva- ist opened for greater access to light and oxygen. (6) luted folds appear on the sultace, reseribing a brain wo days after apening, she primordia became larger (b) Further groxah. 160 Fruiting Body Development This consists of primordia, brain, cauliflower, { and cluster flower stages, several distinct mor- phological stages in typical G. frondosa strains | (Figs. 5-10). Figures 11 and 12 show G. frondosa clusters produced by synthetic-log cultivation without soil casing, Figures 13 to 15 show G. frondosa cultivation with soil casing. All the mushrooms were produced by the successful ‘management of growth parameters, specific for each developmental stage. Primordia © Dark gray amorphous mass on mycelial sur- face develops in sealed bags with ventilation ‘© Dark grayish black mounds develop into glob- ular, ball-like primordia, dotted with exudates, ' sometimes light yellow (Figs. 5 and 6). Do not wipe off the exudates. FIGURE 9. The cauliflower stage, (a) Progressing to the cauliflower stage. (b) Lighter, almost white, the de- veloping cluster has overlapping petals with elongated lateral stems, each with a young cap on the upper por- tion, resembling a cauliiower. © Primordia develop, leading to formation of fruiting bodies The Brain Stage As the dark grayish black primordia grow, ‘convoluted folds appear on the surface, resem- bling a brain (Fig. 7), The Cauliflower Stage Further growth includes unfolding of the con- voluted folds on the surface of the dark primordia into overlapping young pilei (caps) formed in a a ce cluster. This is followed by elongation of the lat- icune rete sun yng rag sm cach hs youre cs ap) one ious ogres of peal development in tho yeung upper portion. The stems are highly and repeat Imaltake rating boo, edly branched, sharing a short and chunky base, Fruiting Body Development ‘This consists of primordia, brain, cauliflower foster flower stages. severat distinct mor- logical stay typical G. froadosa stexins (Figs. 3-10), Figures 11 and 12 show G. frondosa chisters produced by synthetie-log_ cultivation witbos 1g. Figures 13 to 15 show G. frondosa cultivation with soil casing. AN the mushrooms were produced by the sucvessfs! management of growth parameters, specific fo cach developmental stage. and Primordia * Dark gray amorphous mass on 1 face develops in sealed bags with ventilation, # Dark grayish black mounds develop into glob Ular, ball-like primordia, dotted with exasdates, sometimes light yellow (Figs. Sand 6). Do not wipe off the exudates. ccelial sue. FIGURE 8. Post brain stages. (a) Yo fan-snnpes piel caps) a lous degroes of pilsal development in te rmaitake Fruiting bey FIGURE 9, The caulilower stage, (a) Progressing the cauliflower stage. (b} Lighter, almost white, the de- ‘veloping cluster has overlapping petals with elengated Jaterat stems, each wih a young cap on the upper por fon, resembig a cauitfiowes + Primordia develop, leading to formation of fruiting bodies. The Brain Stage As the dark grayish black primordia grow convoluted folds appear on she sui biog a beain The Cauliflower Stage k primontia pile (caps) foumed in a migation ofthe fat eral stems, euch with & young pileus (cap) on the Upper portion. The stems are highly and repeat ly branched, sharing a short and chunky ba 161 FIGURE 10. The cluster flower stage. Mature fruiting ‘luster with overlapping petals (caps + lateral stems) ‘extending outward, resembling a cluster flower. Check features in relation to harvest. This stage resembles cauliflower (Fig. 9), when the color of the fruiting body becomes lighter to almost white. The Cluster Flower Stage ‘As the mushroom continues to grow, overlap- ping fan-shaped caps in a cluster are developed along the elongated stems, creating the cluster flower stage (Fig. 10). The color of the mushroom becomes progressively lighter during the intri- cate morphogenesis from the dark grayish-black primordia. Depending on strains, maitake mush- rooms are light gray, grayish white, or light brownish yellow, etc TIMELY HARVEST Figure 10 shows G. frondosa mushrooms fully formed, as if cluster flowers. Figures 11 and 162 FIGURE 11. G. rondosa futing clusters produced in North America by Skunk Bay Mushroom Farm, Hans- vile, WA, USA. (Courtesy of R. Ames) 12 are G. frondosa fruiting clusters produced in China and North America using synthetic logs. The following are guidelines for timely harvest: ‘© The mushroom cluster has been fully formed and increases in size (Fig. 10). The fan-shaped or semicircular, irregularly shaped petals (caps + lateral stems) extend outward like a cluster flower in bloom, reaching 80% in unfolding. ‘The petals are growing longer and thicker with thinner ileal (of caps) margins curling slightly inward. ‘© The color of the fruiting body changes from dark gray brown when young to lighter gray, grayish white, or light yellow brownish. ‘© Pilei caps) no longer have whitish or grayish- white margins of undifferentiated new growth in a band or spots. © At the onset of differentiation of hymenial tubes (fertile tubes where basidiospores are formed), minute pores (end of hymenial tubes) appear at the back at the underside of the petals FIGURE 18. The clostor lower stage, Matuce feuting luster with overlapping petals (caps + lateral stems) blending outwars, resembling & cluster flower. Check features in relation to harvest This stage resembles cauliflower (Fig. 9), when the color of the fruiting body becomes | almost white The Cluster Flower Stage As the mushroom continues to grow. averlap- ping fan-shaped caps in a cluster are developed along the elongated stems, creating the chister flower stage (Fig. 10). The cofor of the mushroom becomes progressively tighter during the inte- te morphogenesis from the dark grayish-black primordia. Depending on strains, maitake nuish rooms are Hight gray. grayish white, or fight brownish yetiow, ete TIMELY HARVEST Figure 10 shows G._frondosa musbrooms fully formed. as if cluster flowers, Figures (1 and 162 FIGURE 11. 6, frondosa filing clustors px North America by Skunk Bay Mushroom Farm, vile, WA, USA. (Courtesy of R. Arpes) 12 are G. frondosa fruiting clusters produced in China and North America using synthetic fogs. The following are guidelines for timely harvest: The mushroom cluster has been fully formed (Fig. 10). The fan-shaped or semicircular. imegularly shaped petais (caps + lateral stemis) extend oatward like a cluster flower in bloom, reaching 80% in unfolding ‘The petals ate growing longerand thicker wit thinner pileal (of caps) margins curling slightly inward. The color of the fruiting body changes from dark gray brown when young t6 lighter gray, urayish white, o¢ light yellow brownish. ‘© PHei (caps) no longer have whitish or grayish ‘white margins of undifferensiated new growth in a band or spots, © At the onset of differentiation of by tubes (fertile tubes. where basidiospores are formed), minute pores (end of hysenial tubes) appear atthe back at the underside of the petals | | | | | \ | | | FIGURE 12. G.frondosa ruiting clusters produced by sgynthetic-log cultivation In China. (Courtesy of Prot, ‘Nian Lai Huang, Sanming Mycological Research Inst tute, Sanming City, Fujian Province, China.) (caps + lateral stems), but not at the margin of the caps, 1 cm from the edge. There are also no pores at the base of the cluster stem. ‘© The mushroom cluster gives off a clearly de- tectable pleasant mushroom aroma. ‘© Harvest before petals droop or curve down- ward. ‘Harvest before the white basidiospores are re- leased. ‘If the ripe fruiting cluster is left unattended, the fruiting body may become softened, giv- ing off a foul fishy smell. Stop misting with water a day before harvest to prevent bacteria intrusion. Proceed with cau- tion to harvest these large but fragile maitake fruiting bodies. With one hand holding the base and supporting the weight of the big cluster, cut off the thick base with a small sharp knife with the FIGURE 13. G. frondosa cultvation with soil casing (a) G. frondosa mycelia began to aggregate on soil surface, in preparation for primordia initiation. (b) A vig- ‘orous young maitake cluster, thriving in the growth en- vironment with sol casing. other hand. Rotate the cluster gently and pull up- ward carefully if necessary, such as when soil cas- ing is used for cultivation. Cut off the chunky base and trim if necessary to remove debris (Stamets 1993). Wrap the harvested mushrooms in rice pa- per, then store them at I~-2°C in refrigeration, giv- ing an expected shelf life of 2 weeks (Stamets, 1993). Maitake fruiting efficiency (yield) is gen- erally low (I.1-2.2 kg or 4.4 kg/ bag). Virtually all are sold at fresh markets. ACKNOWLEDGMENT This practical guide for growing G. frondosa is dedicated to all who try to grow this specialty ‘mushroom and those who enjoy eating it. : t —— peneennennene eee FIGURE 12, FIGURE 13. G, hrondesa cultivation wilh ens casing. synthetic-log cufivation in China. (Courtesy of G. frondosa mycelia began to aggregate on so! Niza Lai Huang, Saaring Myoolagical Research Inst surfaoe, in preparation for primordia initation.

    You might also like