The selection of shiitake mushroom strains is crucial in shiitake mushroom productio

There are many varieties of shiitake mushrooms. Based on fruiting temperature range, they can be divided into three main categories: high-temperature, medium-temperature, and low-temperature. High-temperature shiitake mushroom strains have a core fruiting temperature of around 20℃, medium-temperature strains around 15℃, and low-temperature strains around 10℃. Based on fruiting body shape, they can be categorized as thick-capped and thin-capped. Based on fruiting body size, they can be categorized as large-leaf, medium-leaf, and small-leaf. Large-leaf mushrooms have a cap diameter of 11-15cm, medium-leaf mushrooms 5-10cm, and small-leaf mushrooms less than 5cm. Based on culture medium adaptability, they can be categorized as log-based, sawdust-based, or straw-based strains. The quality of the shiitake mushroom strain greatly affects the yield and quality of the mushrooms. Different shiitake mushroom strains cultivated in the same region using the same substrate exhibit significant differences in yield and quality; similarly, the same shiitake mushroom strain cultivated in different regions or in the same region using different substrates also shows substantial differences in yield and quality. Therefore, it is crucial to select shiitake mushroom strains suitable for local climate conditions and resources when cultivating shiitake mushrooms.

The standards for high-quality shiitake mushroom strains are as follows:

1. Characteristics of the mother strain: The mycelium is pure white, cottony, robust, and grows in a prostrate, radial pattern with obvious apical dominance. Aerial mycelium is scarce and short, possessing the characteristic aroma of shiitake mushrooms. High-quality strains cover the agar slant in 8-10 days at 23-25℃, and secrete a soy sauce-like liquid droplet in the later stages. As the strain ages, it secretes a slightly yellowish pigment, turning the culture medium pale yellow. Strains that completely cover the agar slant generally do not form primordia; if primordia appear, it indicates an early-maturing variety.

2. Characteristics of Primary and Cultivated Spawn: Shiitake mushroom mycelia are white, robust, and uniform, resembling downy hairs. They do not easily form a thick mycelial covering. They grow vigorously on the bottle wall in a fan-shaped, feathery pattern, secreting soy sauce-colored droplets and possessing a rich aroma. When cultivated at 22–25℃, primary spawn bottles typically reach full colony size in 30 days, while cultivated spawn bottles typically reach full colony size in 40 days.