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Selection of Shiitake Mushroom Strains

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, 

with a velvety appearance. 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 with a strong 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.

After the mycelia have fully colonized the bottle, an amber-colored transparent liquid with the characteristic aroma 

of shiitake mushrooms is commonly seen within 10-15 days, without any foul or musty odor. If sawdust particles are

 visible in the spawn bottle, it indicates insufficient cultivation time, and cultivation should continue for a longer period. 

If the mycelial column detaches from the bottle wall, it indicates excessive moisture in the substrate. If the mycelial column

 begins to shrink, and the surface mycelial skin thickens and turns dark brown, it indicates that the spawn has begun to age

 and is not suitable for use. If a large number of mushroom buds appear, it indicates that the spawn is too old and should not be used.