CULTIVATION OF YAMABUSHITAKE (HERICIUM-ERINACEUM)

Authors
SUZUKI C MIZUNO T
Citation
C. Suzuki et T. Mizuno, CULTIVATION OF YAMABUSHITAKE (HERICIUM-ERINACEUM), Food reviews international, 13(3), 1997, pp. 419-421
Citations number
NO
Categorie Soggetti
Food Science & Tenology","Nutrition & Dietetics
Journal title
Food reviews international → ACNP
ISSN journal
87559129
Volume
13
Issue
3
Year of publication
1997
Pages
419 - 421
Database
ISI
SICI code
8755-9129(1997)13:3<419:COY(>2.0.ZU;2-Y
Abstract
Spawn of yamabushitake (Hericium erinaceum) incubated in test tubes, a re inoculated into polypropylene bottles or bags filled with sterilize d Japanese oak sawdust or on hardwood logs. The mushroom is cultivated under controlled conditions of 22-16-15 degrees C, and 75-80-95% humi dity with aeration. The fruiting bodies are cropped, about 100 g per b ottle after 45 days.