Organic Beech Mushroom, brown - Hypsizygus tessulatus - Pure Culture

Organic Beech Mushroom, brown - Hypsizygus tessulatus - Pure Culture

Synonyms: Buna-shimeji, Yamabiko, Hon-shimeji ("Mountain Echo Mushroom"), Tamo-motashi  

This mushroom is considered one of the most "gourmet" of the Oyster-like mushrooms, because of its fine texture. The mushroom has a hemispherical shape and displays marbling with ''water spots'' on its cap. The measuring is 2 - 7 cm. Cap margin inrolled to incurved. 

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 cultivation methods: 
wood logs, mushroom patch, spawn bag for indoor greenhouses   

Suitable substrates: broadleaf wood ​
Suitable woods: alder, ash, aspen, beech, birch, elm, maple, oak, poplar, willow
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 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 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 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: Fungi
Division: Basidiomycota
Class: Agaricomycetes
Order: Agaricales
Family: Thricholomataceae
Genus: Hypsizygus
Species: Hypsizygus tessulatus
Spores: white, spherical to egg-shaped, relatively small, 4,0 - 6,5 x 3,5 - 5,0 µ

Growing conditions:
Phase 1: Mycelial growth
Temperature: 21 - 24 °C
Humidity: 95 - 100 %
Duration: 30 - 45 days
CO2: > 5,000 ppm
Fresh air exchange: 0 - 1 per hour
Light: n/a

Phase 2: Primordia formation / Fruiting initiation
Temperature: 10 - 15 °C
Humidity: 98 - 100 %
Duration: 7 - 12 days
CO2: 500 - 1,000 ppm
Fresh air exchange: 4 - 8 per hour
Light: 400 - 600 lux

Phase 3: Fruiting and Harvest
Temperature: 13 - 18 °C
Humidity: (85) 90 - 95 %
Duration: 5 - 10 days
CO2: 2,000 - 4,000 ppm
Fresh air exchange: 2 - 4 per hour
Light: 400 - 600 lux

Harvesting cycle: 2 crops, 3 weeks apart