Organic Himematsutake - Agaricus blazei murrill - Pure Culture

Organic Himematsutake - Agaricus blazei murrill - Pure Culture

Synonyms: Royal Sun Agaricus, Kawariharatake, Cogmelo de Deus, Murrill's Agaricus (ABM), King Agaricus, Almond Portobello, Agaricus subrufescens (Peck), A. brasiliensis (Fr.)  

​ The Himematsutake Agaricus blazei Murrill or Agaricus subrufescens has been originally domiciled in the tropical rain forests of Brazil. To the native inhabitants of Brazil this special mushroom with its health-stimulating properties has been known for a couple of centuries. That is why it is called, depending on the region, "Cogumelo do Sol" (mushroom of the sun) or "Cogumelo de Deus" (mushroom of god).
The health-stimulating effects of the Agaricus blazei Murrill are due to the balanced concentration of vitamins, essential mineral nutrients, proteins and amino acids as well as to the high concentration of polysaccharides. Not only because of these ingredients, but also because of its characteristic almond flavour, this mushroom is one of the most delicious edible and vital mushrooms in the world. Dietary studies have listed Agaricus subrufescens as a non-animal source of conjugated linoleic acids (CLA), which contains combined trans- and (a far greater amount of) cis-fat isomers.

Production time is 3 - 6 weeks, as this material is made fresh on demand.​
The material should be processed immediately after delivery.
It can otherwise be stored in the refrigerator at 4 °C for up to 2 weeks.
Please consider these timings when placing the order.

Suitable methods of cultivation:
spawn bags for indoor greenhouse, exclusively in tropical and subtropical climates, as well as  woodlogs, mushroom patch 

Suitable substrates: wood (plus casing soil), mushroom cultivation-compost (plus casing soil)
Suitable woods: n/a
Outdoors: this strain produces fruiting bodies in summer and autumn.  

You receive living, actively growing, axenic cell culture, entirely free of other strains or contaminating organisms, for further propagation. Our pure cultures are custom-made and produced freshly after ordering - in a class 100 clean room environment on a solid nutrient medium (MEA) based on plant-derived raw materials. The pure 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 B x H = 80 x 40 x 25 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 distances 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 starting 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: Basidiomycetes 
Division: Agaricomycetidae 
Class: Agaricales 
Family: Agaricaceae 
Genus: Agaricus 
Species: Agaricus blazei 
Spores: chocolate brown, almost oval, 5 x 4 µ 

Growing conditions: 
Phase 1: mycelium growth 
Temperature: 21 - 2°C 
Humidity: 90 - 100 % 
Duration: 28 - 40 days on compost bzw. 60 - 90 days on wood
CO2: > 5.000 ppm 
Fresh air exchange: 1 per hour 
Light: n/a 

Phase 2: Primordia Bildung / Fruiting initiation 
Temperature: 21 - 24 °C 
Humidity: 80 - 90 % 
Duration: 18 - 24 days 
CO2: 400 - 800 ppm 
Fresh air exchange: 5 - 7 per hour 
Light: 1.000 - 2.000 Lux 

Phase 3: Fruiting and harvesting 
Temperature: 24 - 27 °C 
Humidity: 75 - 85 % 
Duration: 4 - 8 days 
CO2: < 2.000 ppm 
Fresh air exchange: 5 - 7 per hour 
Light: 1.000 - 2.000 Lux 

Harvesting cycle: 2 - 3 crops, all 2 - 3 weeks