CHARACTERIZATION OF CULTIVATED STRAINS OF A NEW EDIBLE MUSHROOM - STROPHARIA RUGOSO-ANNULATA - II - ANATOMY, MYCELIUM DEVELOPMENT AND FRUCTIFICATION

To establish a performing production strategy for the edible mushroom Stropharia rugoso-annulata, investigations on anatomy and physiologica l characteristics of the basidiomycete were carried out. Scanning elec tron microscopy analysis of Stropharia strains revealed no significant morphological differences. Spore germination was only obtained in the presence of growing mycelium. On the basis of the influence of temper ature on the growth rate of Stropharia strains, three groups were defi ned without relation to phenotypic classification. Moreover, every str ain exhibited a higher growth rate at 25 degrees C, and residual growt h was observed above 35 degrees C. The pH of the medium did not affect mycelium development. Regardless of the initial pH value, after 2 wee ks of mycelium growth, the pH was established at a value close to 3.5. However, no acidic compounds were detected in this medium. A prelimin ary cultivation trial indicated that carpophore formation is strongly affected by spawn run time.