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Characterization of a new commercial strain `Mongdol` by intra-specific hyphal anastomosis in Pleurotus ostreatus
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  • Journal title : Journal of Mushroom
  • Volume 13, Issue 3,  2015, pp.212-216
  • Publisher : The Korean Society Of Mushroom Science
  • DOI : 10.14480/JM.2015.13.3.212
 Title & Authors
Characterization of a new commercial strain `Mongdol` by intra-specific hyphal anastomosis in Pleurotus ostreatus
Oh, Min-Ji; Kim, Eun-Jung; Jung, Ji-Hoon; Shin, Pyung-Gyun; Kim, Eun-Sun; Oh, Youn-Lee; Jang, Kab-Yeul; Kong, Won-Sik; Yoo, Young-Bok;
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 Abstract
A new commercial strain "Mongdol" of oyster mushroom was developed by hyphal anastomosis. It was improved with hybridization between monokaryotic strain derived from Pleurotus ostreatus ASI 0627 and dikaryotic strain derived from P. ostreatus ASI 2929. The optimum temperature of mycelial growth and fruiting body development were and , respectively. When two different media including PDA (potato dextrose agar medium) and MCM (mushroom complete medium) were compared, the mycelial growth of this mushroom was faster in MCM than in PDA. Similar result was observed with the control strain P. ostreatus ASI 2504. Analysis of the genetic characteristics of the new cultivar "Mongdol" showed a different DNA profile as that of the control strain ASI 2504, when RAPD (Random Amplified Polymorphic DNA) primer URP3 and URP6 were used. Fruiting body production per bottle was about 106 g using demonstration farms. The color of pileus was blackish gray and the stipe was long. Therefore, we expect that this new strain "Mongdol" will satisfy the consumer`s demand for high quality mushrooms.
 Keywords
Commercial strain `Mongdol`;Intra-specific hybrids;Oyster mushroom;Pleurotus ostreatus;
 Language
Korean
 Cited by
1.
느타리 신품종 '솔타리'의 육성 및 자실체 특성,오민지;신평균;오연이;장갑열;우성이;공원식;

한국버섯학회지, 2016. vol.14. 4, pp.202-206 crossref(new window)
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