Organic Smoky Gilled Woodlover - Hypholoma capnoides - Pure Culture

Organic Smoky Gilled Woodlover - Hypholoma capnoides - Pure Culture

Synonyms: Honey fungus, gray-gilled sulfur head

The Brown-Gilled Woodlover is highly regarded by connoisseurs for its excellent edible qualities, boasting a mild, pleasant nutty taste. What sets this mushroom apart is its ability to thrive on conifers. While cultivation of this species is still in the research stage, satisfactory yields are typically achieved when grown on tree trunks. However, efforts to cultivate it on pre-prepared substrates in greenhouses hast yet to be perfected. The mushroom's cap is orange to yellow-brown and reaches a diameter of 2 - 7cm, with measuring 5 - 9cm in length. Fruiting bodies grow in clusters, resembling hollyhock sponges. The Smoke-leaved Sulphurhead is widespread in Europe and also native to Austria. However, caution is advised, especially in wild collection, to avoid potential confusion with the inedible green-leaved sulfur head!   

Pure culture is always made fresh on demand. Production time: 3 - 6 weeks. 
This product is fresh produce and should be processed immediately after delivery.​
If the product cannot be processed immediately, it can be stored in refrigeration at 4ºC for a maximum of 2 weeks. 
Please consider these timings when placing the order.

Suitable cultivation methods: 
wood logs,  (cultivation on spawn bags for an indoor grennhouse is still under development)   

Suitable substrate: soft wood
Suitable woods: softwood, especially spruce and douglas fir.
Outdoors: this strain produces fruiting bodies in autumn.

You receive living, actively growing, axenic cell culture, entirely free of other strains or contaminating organisms, for further multiplication. Our pure cultures are custom-made and produced freshly after ordering - in a class 100 clean room environment on a nutrient culture medium (MEA) based on plant-derived raw materials. The culture needs around 2-3 weeks until its mature enough for shipping. The culture is supplied in special cell culture flasks (Filling volume: 15 ml culture medium, Growth area: 25 cm², Measurements: L x W x H = 79,7 x 42,6 x 26,53 mm) with breathable, hydrophobic membrane. This special design prevents introduction of contaminants and facilitates optimum gas exchange thanks to the high air flow rate of the membrane. With this packaging, the mushroom culture can withstand longer shipping and time without compromising quality or germination ability. 

This product is intended for professional production of grain spawn  to further propagate this strain of fungi. Working with pure cell cultures requires detailed mushroom cultivation skills. For beginners and hobby growers we recommend working with grain spawn or sawdust spawn. 

We highly recommend reading this book - gain further detailed knowledge for successful mushroom cultivation: 
- Growing Gourmet & Medicinal Mushrooms, Dr. Paul Stamets, ISBN: 978-1580081757 (English) 

Taxonomy:
Kingdom: Fungi
Division: Basidiomycota
Class: Agaricomycetes
Order: Agaricales
Family: Strophariaceae
Genus: Hypholoma
Species: Hypholoma capnoides
Spores: purple to brown, ellipsoid, 7 - 9 × 4 - 5 µ

Growing conditions:
Note: Cultivation of this mushroom is still under research!
Phase 1: Mycelium growth
Temperature: 21 - 24 °C
Humidity: 95 - 100 %
Duration: 20 - 28 days
CO2: > 10,000 ppm
Fresh air exchange: 0 - 1 per hour
Light: n/a

Phase 2: Primordia formation / Fruiting initiation
Temperature: 7 - 13 °C
Humidity: 98 - 100%
Duration: 10 - 14 days
CO2: 1,000 - 2,000 ppm
Fresh air exchange: 1 - 2 per hour
Light: 200 - 500 lux

Phase 3: Fruiting and Harvest
Temperature: 10 - 16°C
Humidity: 90 - 95 %
Duration: 10 - 14 days
CO2: 1,000 - 5,000 ppm
Fresh air exchange: 1 - 2 per hour
Light: 200 - 500 lux

Harvesting cycle: 1 - 2 crops, 4 weeks apart 

​