13. Mushroom - Lentinula - Simple - A Mushrooming Mushroom.pptx

Shiitake: How to grow

1. Lentinula — A Mushrooming Mushroom Following: Mushrooms: Cultivation, Nutritional Value, Medicinal Effect, and Environmental Impact Philip G. Miles ,  Shu-Ting Chang Tuan Anh, Le – 07/2024

2. I. Introduction Lentinula edodes : black forest mushroom; shiang-gu ; shiitake The second most important edible mushroom in the world from the standpoint of production The most popular fungus cultivated: China, Japan, Asian countries For a long time: Unique taste and flavor, medicinal tonic: generating stamina, curing colds, improving the circulation, and lowering blood pressure At the present time: lowering serum cholesterol levels, possessing antitumor, antiviral activities

3. II. Early History of Cultivation

4. II. Early History of Cultivation “For 2,000 years the Japanese and Chinese have cultivated it by boring holes in specially stacked oak and chestnut logs and inoculating them with plugs of infected sawdust.” Actually, the use of sawdust or wood spawn in this manner is a modern development. Lentinula was first cultivated is mountainous “the more cuts, the more mushrooms. No cuts, no mushrooms.” Shocking by beat the logs vigorously Wu San Kwung : was born during the Sung Dynasty (960- 1127) in southwest Zhejiang

5. II. Early History of Cultivation the shady side of the mountain suitable trees: Maple, Sweetgum , chestnut Cut down the trees Cut holes cover the log Keep humidity beat the log mushrooms

6. The bottle method for small-scale Sawdust-based substrates in plastic bags The brick method or the pressed cake method Mushroom cylinder method The synthetic log method The synthetic bag method III. Major Developmental Events of Cultivation

7. III. Major Developmental Events of Cultivation wood logs synthetic substrates fresh dry slice powder capsul floss

8. Multiple products should be emphasized for the 21st century mushroom industry, e.g., canned, pickled, tonics and extracts, or as ingredients in foods, tonics, and nutriceuticals The second most common cultivated mushroom IV. General Review of Production

9. V. Cultivation in wood logs A. Preparation of logs Felling of logs – all most of family Fagaceae : Castanopsis Quercus Sloanea Mallotus acacia Liquidambar Artocarpus Terminalia   2. Moisture content: 40 to 45%.

10. B. Preparation of spawn 1. Stock: dikaryotic mycelium V. Cultivation in wood logs

11. V. Cultivation in wood logs B. Preparation of spawn 2. Spawn: Autoclave 121 degree cerious , wait until cooling and inject the mycelium and incubated at 24 to 25∞C for 30 to 40 days.

12. Type of spawn

13. V. Cultivation in wood logs C. Inoculation of spawn into logs Time of Spawning Mycelium: 5 to 32∞C , but 20 to 26∞C is preferable Humidity in the air:70 to 80% 2. Method of Spawning Diameter of the hole: 1.0 to 1.5 cm Depth of the hole: 1.5 to 2.0 cm (at least 1 cm into the wood under the bark. The holes are spaced at intervals of 20 to 30 cm along the long axis of the log with 5 to 6 cm between each row of the axis) Number of inoculation holes = (diameter of log in cm/3) ¥ (length of log in cm/20) Sealed with the correct-sized plug made of bark or other material: clearn soil, parafin …

14. V. Cultivation in wood logs D. Laying logs for mycelial running correct water content within the logs suitable temperature surrounding the logs. Length: two sticks of 50 - 60 cm, distance of 1 .0 - 1.5 m, and a cross wood bound between the two sticks. The inoculated logs are laid down along the cross wood as a pillow. A second cross wood piece is put on the logs and more logs can be laid down. These processes can be repeated to make a pile of logs. In this way, 15 to 20 logs (9 cm ¥ 1.2 m) can be laid per square meter, including cross ways. Sometimes, 100 to 150 logs can also be arranged in flat piles to a height of 50 cm to 1 m high grow inside the plug about 20 days after inoculation 40 to 50 days after spawning, white mycelium growing from the cambium layer of the log is observed at both ends of the log

15. V. Cultivation in wood logs E. Management of the raising yard for fruiting Depends on environmental conditions: drop in temperature, increased humidity, and a certain degree of light

16. V. Cultivation in wood logs F. Cropping The yield of fresh: high as 35% (15%-20%) The harvest time depends on the nature of the product desired; (fresh: 50 to 60% of the cap is open; and for dry:70 to 80% open)

17. VI. Cultivation in polypropylene bags A. Materials coffee wastes sunflower seed hulls, cotton seed hulls corncobs Mainly sawdust Agricultural by-products or residues

18. VI. Cultivation in polypropylene bags Materials Harvested about 60 to 80 days after spawning Biological efficiency can reach 80% on the average (100 kg of sawdust with supplements can produce 80 kg of fresh mushrooms) Easy to manage Prevent the contamination

19. VI. Cultivation in polypropylene bags A. Materials 1. Sifting the materials Sifted to remove these hard and unwanted Materials: fresh, no moldy. X

20. VI. Cultivation in polypropylene bags A. Materials 2. Mixing the materials

21. VI. Cultivation in polypropylene bags B. Inoculation Canxi carbonate Sawdust Water Mix Inoculation 3 – 5 (days) Rice brain Corn brain Water Mix Check, bagging, Autoclave, Inject mycelium Incubated at 20 to 25 ⁰C in the dark for 80 days to 6 months, depending on the substrate and stock used. Spawn must be fresh, robust, and not degenerated

22. VI. Cultivation in polypropylene bags B. Inoculation Canxi carbonate Sawdust Water Mix Inoculation 3 – 5 (days) Rice brain Corn brain Water Mix Check, bagging, Autoclave, Inject mycelium

23. VII. Special Cultivation Practices 1. Seasonal Development. Start at August to September ( 25⁰C ). Fruiting bodies appear in November or the first part of December The place: forest – house mushroom

24. VII. Special Cultivation Practices 2. General Formulas for Substrate

25. VII. Special Cultivation Practices 2. General Formulas for Substrate Mixing the base substrate Mixing the multi nutrients Inoculation 3 – 5 (days) Before bagging Water: 65 to 72 kg / formular Humidity about 60% pH: 5.5 to 6.0.

26. VII. Special Cultivation Practices 3. Method for Filling the Bags Hands Machine

27. VII. Special Cultivation Practices 4. Sterilization

28. VII. Special Cultivation Practices 5. Inoculation

29. VII. Special Cultivation Practices 6. Indoor Mycelial Running First 4 days should be controlled at 26 to 29⁰C Then the temperature should be 25 to 27⁰C Keep fresh air Humidity: 80%

30. VII. Special Cultivation Practices 7. Shift to Outdoor Cultivation 50 days after spawning, moving to farm, removed the plastic bag Temp: 20 ⁰C Humidity: 90%

31. VII. Special Cultivation Practices 8. Formation of Mycelial Coats The first: white mycelium: opened 20 to 30 minutes / 2 - 3 times per day, humidity of 85 - 90% At 7 to 10 days after removal of the bag, the mycelium usually begins to change in color

32. VII. Special Cultivation Practices 9. Stimulation of Fruiting by Temperature Fluctuation Primordium of the fruiting body starts to appear 7 to 10 days after the change of color of the mycelial coat (64 to 80 days after inoculation) Temp: Low: less than 10 ⁰C Mid: 10 to 20⁰C High: 20⁰C Soaked in cold water for 12 to 24 hours Light: natural light – not sunlight

33. VII. Special Cultivation Practices 10. Management of Fruiting Bag Removal Method: approximately 60 days after inoculation temperature, moisture, and light, good aeration nutrition and water Stationary Bag Method transferred to the field Removed the bag watered heavily Three Harvest Seasons Autumn Mushrooms Winter Mushrooms Spring Mushrooms

34. VII. Special Cultivation Practices 11. Reasons for Abnormal Mushrooms good mycelium in the bag but abnormal fruiting Difference the weather poor fruiting

35. VIII. Drying and Storage

36. National Institute of Technology and Evaluation

37. American Type Culture Collection   10801 University Boulevard  Manassas, VA 20110 USA https:// www.atcc.org

38. Lentinula edodes AM- G14 Lentinula edodes AM- G5 Lentinula edodes AM- P8 https:// www.alohamedicinals.com

39. 150 EUR/mother culture