Bottle Cultivation of Culinary-Medicinal Bunashimeji Mushroom Hypsizygus marmoreus (Peck) Bigel. (Agaricomycetideae) in Nagano Prefecture (Japan)

摘要

Bunashimeji culinary-medicinal mushroom Hypsizygus marmoreus cultivation began in 1972 in Nagano prefecture, Japan. Through the endeavor of 33 years, the quantity of H. marmoreus production leapt to the second rank in Japanese mushrooms and the production came up to 85,000 tons in 2004. This article presents an easy to follow guide for bottle cultivation of H. marmoreus. Bottle cultivation, a methodology well tested technically in Nagano prefecture (Japan), is chosen for growing H. marmoreus, a prized edible mushroom of biomedical importance. Details are given for the bottle cultivation, including substrate formulation, types of spawn, inoculation, spawn running and mycelia maturation, treatment for primordial initiation, fruiting, harvesting, and post harvesting.