Mycelial and cultural characteristics of a new high yield oyster mushroom variety,Mantari, for bottle culture

다수성 병재배용 느타리 신품종 『만타리』의 균사배양 및 생육특성

  • 최종인 (경기도농업기술원 버섯연구소) ;
  • 이윤혜 (경기도농업기술원 버섯연구소) ;
  • 전대훈 (경기도농업기술원 버섯연구소) ;
  • 권희민 (경기도농업기술원 버섯연구소) ;
  • 지정현 (경기도농업기술원 버섯연구소) ;
  • 신평균 (농촌진흥청 국립원예특작과학원 인삼특작부 버섯과)
  • Received : 2016.08.12
  • Accepted : 2016.09.28
  • Published : 2016.09.30


'Mantari' is a new variety of oyster mushroom for bottle culture. It was bred by crossing monokaryons isolated from 'DM11732' and 'Chunchu-2ho'. The optimum temperature for the mycelial growth was $26{\sim}29^{\circ}C$ on PDA medium, and that for the primordia formation and the growth of fruiting body of 'Mantari' on sawdust media was $18^{\circ}C$ and $16^{\circ}C$. It took 32 days to finish spawn running, 4 days to finish primordia formation, and 3 days to finish fruiting body growth in the bottle culture. The fruitcharacteristics: the pileus was round and gray-black in color, and the stipe was long, thin, and light gray in color. The yield per bottle was 179 g/900 ml and was 5% higher than that of the control variety (Chunchu-2ho). The physical properties of the fruit body were as follows: springiness, cohesive, gumminess, and brittleness of the stipe tissue were 96%, 76%, 160 g, and 15 kg, respectively.


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