Shiitake - 'CS'-strain Lentinula edodes - SPAWN FOR ORGANIC / BIO CULTIVATION ON Wood logs
Syn.: Lentinus edodes, Agaricus edodes, Shii-Take, Shaingugu, Hua Gu, Qua Gu, Chinese black mushroom, black forest mushroom
The Shiitake "CS"-strain originates from China and was especially developed for outdoor Shiitake cultivation on wood logs. For cultivation on mycelium block in a greenhouse this strain is perfect for spring and fall, because it brings the best yield at medium temperature (15 - 18 °C). When cultivated outdoors, this strain brings smaller fruiting bodies, under convenient weather conditions the fruit bodies start cracking and make the in Asia high priced Huagu Shiitake (Flower-Shiitake). Cracking enlarges the surface that leads to more intense taste and harder texture, additional cracked Shiitake can absorb more of the used spices and seasoning sauces during preparation for a meal.
The Shiitake has originally been domesticated in Japan, Korea and China and his special characteristics are known by the people for more than 2000 years. The smell of this special mushroom is very similar to garlic and is due to an ingredient called Lenthionine. Shiitake counts to the most popular gourmet-mushrooms in the world.
Production time: Spawn is made fresh after ordering, production time 3 to 6 weeks.
This product is fresh produce and should be processed immediatly after delivery.
If the product cannot be processed immediatley, it can be stored in the fridge at 4° Celsius for a maximum of two weeks.
Shiitake - 'Cold'-strain - Lentinula edodes - Mushroom spawn for wood logs
Certified for organic mushroom cultivation according to Regulation EC 834/2007 and 889/2008
(Organic control station: AT-BIO-301, Austria Bio Garantie)
1 autoclave bag approx. 1.8 kg - 3 liter
Suitable for inoculation of 16 to 20 linear meters of wood.
You receive ready colonized mushroom spawn made from organic raw material (wood, rye bran from organic farming) for inoculation of wood logs. Suitable woods are oak, beech, birch, alder, chestnut or pasania.
For quantities of 10 or more logs inoculation with sawdust spawn is usually more efficient than working with dowels. Sawdust is a byproduct and more cost efficient and environmentaly sustainable than dowels that have to be produced. Because of this large quantities of spawn can be produced for a lower price. Sawdust spawn is suitable for the borehole inoculation method and the cutting inoculation method. Expected harvest yield is up to 10 % of the fresh woods weight divided on several flushes over 3 to 5 years.
For the borehole-method we recommend the usage of a mushroom drill, and an inoculation stick or a hand inoculator.
Larger quantities for commercial mushroom growing on request.
Species: Lentinula edodes
Spores: white, ovoid to ellipsoid, 5 - 6.5 x 3 - 3.5 µ
Phase 1: Mycelium growth
Temperature: 21 - 27°C
Humidity: 95 - 100%
Duration: 35 - 70 days
CO2: >10,000 ppm
Fresh air exchange: 0 - 1 per hour
Light: 50 - 100 lux
Phase 2: Primordia formation / Fruiting initiation
Temperature: 10 - 24°C (optimum: 15 - 18 °C)
Humidity: 95 - 100%
Duration: 5 - 7 days
CO2: <1,000 ppm
Fresh air exchange: 4 - 7 per hour
Light: 500 - 2.000 lux
Phase 3: Fruiting and Harvest
Temperature: 10 - 24 °C (optimum: 15 - 18 °C)
Humidity: 60 - 80% (for Flower-Shiitake: 60 %)
Duration: 7 day
CO2: <1,000 ppm
Fresh air exchange: 4 - 8 per hour
Light: 500 - 2,000 lux
Cropping cycle: 2 - 3 crops, about 2 weeks apart
|Shipping weight:||2,20 Kg|
|Product weight:||2,00 Kg|
About the mushroom
Scientific name: Lentinula edodes
Synonyms: Agaricus edodes, Shii-Take, Shaingugu, Hua Gu, Qua Gu, Chinese black mushroom, black forest mushroom
Shiitake grows as a saprophyte on dead hardwood. He particularly prefers the Pasania-tree (Castanopsis cuspidata) and other asian oaks and beech trees.
Hardwood (most suitable: oak, beech, birch, alder, chestnut, pasania)
Vital mushroom, edible mushroom
The Shiitake has originally been domiciled in Japan, Korea and China and his special characteristics are known by the population for more than 2000 years. The smell of this special mushroom is very similar to garlic and is due to an ingredient called Lenthionine. Shiitake counts to the most popular gourmet-mushrooms in the world.
Spores: white, ovoid to ellipsoid, 5-6,5 x 3-3,5 µ