Lentinus edodes

7/30/2019 Lentinus edodes

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Shiitake mushroom -Lent inus edodes (Berk.) Pegler

SCIENTIFIC CLASSIFICATION

Kingdom : Fungi

Division : Eumycota

Sub Division : BasidiomycotinaClass : Hymenomycetes

Sub class : Holobasidiomycetidae

Order : Agaricales

Family : TricholomataceaeGenus : Lent inus or Lent inu la

Species : L. edodes

(Ainsworth and Whiitaker, 1973)



Origin East Asia

Delicious , Medicinal , Edible

Strong aroma and Meaty texture

Fragrant, Winter, Flower, Chinese Black,

Black Forest , Shiitake Mushroom

Introduction



Native China

20th Century, Chang-chinch Hu (Nanjing University)

India – Manipur, Mizoram, NRCM (Solan) & IIHR (Bangalore)

Far east area – Korea, China, Japan

West area – USA & Europe

US – Virginia, Ohio , Pennsylvania & California

Wild shiitake - Washington & California

(Ammirati, 1997; Desjardin, 1998)

Distribution



Contd..

South East Asia (China, Taiwan, Japan, Korea ,

Singapore, Philippines , Sri Lanka & Thailand)

North America ( US and Canada)

Europe (France , Germany , Netherlands , Spain , Italy ,

England , Switzerland , Belgium , Finland , Sweden )

Australia & New Zealand

(Oei, 1996; Romanens, 2001)



First began in china about AD 1100(Royse et al., 1985 & Chang and Miles, 1989)

Cultivation techniques developed in China to Japanese(Ito, 1978)

Berkeley – Shiitake as Agaricus edodes in 1877

Collyb ia edodes, A rm il lar ia edodes, Lepio ta edodes,

Pleuro tus edodes

Pegler – Shiitake as Lent inus edodes in 1975

History



Contd..

Shiitake – Lentinus edodes

Shiitake – In Japan shii tree gives logs

Lenti – Cap, Edodes – Edible

Specialty Mushroom in North America

(Chen et al., 2000; Humble, 2001)

Taiwan start cultivation in 1970



China , Japan & Korea

Over $15 million of Shiitake - exported to US, 1984

China - 2.1 million pounds – 19863 million pounds – 1987210,000 tonnes – 1991

US – 3714 t - 1998

China – 88% of total world output (Chang, 1999)

China to Japan - 42,057t in 2000

Shiitake - Status



Contd..

North Korea start - 1980’s

Production - increased - US 24.2% annually since 1987

Farmers produce 2,499 tons per annum - US (94-95)

Japan - 200,000 metric tons per annum approx. 80%

East Asia - Production - 6,634 tons (1960)

2001 – 66,128 tonnes (Bing, 2004)



World Scenario of Different Mushrooms

(Chang, 1999)



IN INDIA

SpeciesShare in

cultivation(%)

Button mushroom (Agar icus bisporus ) 85

Oyster mushrooms (Pleurotus f lor ida andP. sajo r-caju )

10

Milky mushroom (Calocybe indica ), Paddy

straw mushroom (Volvariel la vo lvacea )Shiitake (Lentinula edodes ), Reishi(Ganoderma lucidum )

5

(Meera, 2005)



World Production of Shiitake



Relatively long shelf life

Size range from baby to large & very dense

Dried caps - Swarthy & handsome, gold to dark brown- top with creamy tan - colored interior gills underneath

Rim of the dried Shiitake curls down toward the stem

Cap ranges from 1 to 1-3/4 wide

Meaty flesh & light garlic-pine aroma

CHARACTERS



Delicious, strong aroma & meaty texture

More nutritional value & health benefits

Crude Protein – 18% Dry weight basis

Vitamins A, B1, B2, C, D2, niacin, lipids, fibre & CHO

Calcium, Phosphorus, iron & other minerals, a low

calorific count

Fat – 4.9%, Carbohydrate 67.5% , Ash 7% Fibre 8%

on wet weight basis

Composition



L. pond erosus

L. adhaerens L. castoreus

Other species



L. flabell i form is

L. kauffmani i

L. lepid eus L. sajor caju



L. toru losu s

L. cyathi form is

L. giganteus



L. squamosus

L. suavissimu s

L. t igr inu s



Natural logs & Synthetic logs

Natural logs

Natural tree hardwoods

Synthetic logs

Sawdust

CULTIVATION



SELECTION OF TREE HARDWOODS

Shii , Oak red or white, Chinkapin,

Hornbean, Sweetgum, Poplar,

Alder, Ironwood, Beech,

Birch, Willow (Oei 1996)

HARDWOOD LOG CUTTINGS

After leaf drop

Size is 2” to 6” in diameter and 35 to40” long

(Florida, USA, Canada, Korea, Asia & Japan)

NATURAL LOG METHOD



Logs - Cut from treesfree from decay.

Trees - harvested- dormant or winter season

Log - 3-6” diameter

Length – 3 - 5feet

Log cutting time shouldnot damage the bark

Preparing logs for inoculation



Electric drill - most

commonly used, butautomatic drilling machine

Quick driller capable of making 6 to 7 holes, a

great labor saving device.

Multi-Hole Driller

(Lee, 1999)

Automatic Drill



Preference for type of wood

Resistance to weed fungi

Speed of colonization (time of

first fruiting)Ease of fruiting

Season of fruiting

Size, shape, color and flavor of

mushrooms

Spawn bags

Spawn characters



Inoculation

Introduction of live shiitakeinto the log

One time inoculation - producemushrooms after 6 - 18 mon.

&will continue to produce for 3 - 6 years

Spring inoculation is done – shaded area

Internal log : MC - 35% prior toinoculation

First two months should be

stacked



Common stacking methods



Growth Stages

(Stamets, 1993; 2000)



Open roof cultivation - Natural log method (ASIA)

Open roof growinghouse for shiitake

Common growing house

Inside the growing house Watering pipe

from underground



Ventilation machine for blowing air

Ventilation through side walls

Gravel on the ground



Outdoor cultivation of shiitake on logs

Watering outdoor logs

Logs in incubation



Logs - incubation

Shiitake myceliain- incubation

(Choi, 2004)



Harvesting Shiitake growing on

Eucalyptus wood logs

Sawdust cultivationof shiitakes

First small flushes of mushrooms - appear

More production inspring & fall

Very few - summer &winter

Forced to fruit

- 3 to 4 times/ yr



Log begins to fruit after 6 to 8 months from

inoculation (for first harvest)

Cropping period is 6 to 8 Months

Cut the stem flush with bark - knife individually & stored in

cardboard box, 36 - 41°F for up to a month

For a year round production, logs to be fruited in winter &

spring need to be rested indoors

Mycelia does not feed while it is

dormant

Optimum resting period for

harvest rate is 8 weeks

Contd..



Yield analysis

Yield : 33% of Biological efficiency

Best production of log - during second

& third years

Production - no longer possible when the bark

is lost



Synthetic- bag method

Saw dust - Formulation of

substrate - bag preparation(Miller and Jong, 1987)

Main and basal ingredients

Basal : Starch based

supplements - Wheat bran,

rice Bran, Millet, Rye, Corn

etc., - added to mix in a

10 to 40%(dry wt) to the main

ingredient

Synthetic method of cultivation



Countries

South East Asia (China, Taiwan, Japan, Korea,Singapore,Philippines Sir Lanka & Thailand)

North America (US & Canada)

Europe (with France leading, Germany, Netherlands,

Spain, Italy, England Switzerland, Belgium, Finland,

Sweden)

Australia & New Zealand

(Oei, 1996; Romanens, 2001)



Hardwood sawdust - preferred compared to

softwood sawdust

Substrate moisture content : 60 - 65%

Add supplements to sawdust (3:1)

Supplements – rice or wheat bran -

degradation of wood components

- Cellulose & Lignin

Other additives – Lime & CaCO3

to maintain pH (above 4) physical

structure & source of Ca

Substrate preparation & Inoculation



In USA – Northern red

Oak (Quercus rubra)

Substrates



Mexico

Sawdust 45%

Millet 30%Wheat bran 15%

Rye 10%

MC: 38%

(Royse, 2002)

Brazil

1. Eucalyptus bark(Cellulose industry)

2. Eucalyptus sawdust,Rice Bran, MC: 60%

(Santana, 2004)

Muchuan PRS – China(Paulownia Plantation)

Sawdust 80%,Rice bran 15%

Corn flour 3%,Gypsum 1%

Sucrose 1% ,Ph 6-7

MC : 55-60%

Spawn



Process of production on sawdust

Selection of proper ingredients

Mixed with water - 60%MC

2.5 Kgs per bag

Bags - heat resistantpolypropylene & containspecial breather patch

( micro porous plastic)

Filled bags - stacked onracks, loaded into an

industrial sized autoclave

Filling nutrient supplemented sawdust

substrate into heat-resistantpolypropylene bags for heat treatment

Heat-sealed cultivation bag with

Microfilter breathing window



Sterilized for 2hrs at 121°C

Cooled in a clean room

Inoculated with spawn

Bags are the heat sealed & spawn

- thoroughly mixed

Spawn for synthetic log productionis propagated - steam sterilized

sawdust or cereal grain

(rye or millet)

Spawn - purchased fromcommercial Spawn makers

Filling nutrient supplementedsawdust substrate - heat-resistant

polypropylene bags for heat



Substrate colonized bymycelium removed from

polypropylene bags after a

3-week spawn run

18 to 21 days for spawn run at 21°Cwith 4hrs of light per day

Bags are sliced and removed after the completion of the spawn run

leaving blokes

Blocks of substrate - exposed to anenvironment conducive to browning

of the exterior log surface

Browning period – 4 weeks long 19°C(CO2 level - 2200 - 3000 ppm

Logs are watered lightly once/day

This period is over the primordiabegin to form about 1 to 2 mm

beneath the surface of the log



Substrate in the browningroom 2 weeks after removal

from plastic bags.

Bags are ready to produce fruit,Primordia maturation -stimulatedby soaking the logs in cool water

12°C for 3 to 4hrs



Logs are browned inside the bag, soaking - not requiredbecause sufficient water - available to support first flush of

mushrooms

Soaking of logs - required for second & subsequent flushes

Soaking allows water to rapidly displace CO2 contained in air

spaces in the logs& provides enough moisture for one flush of

mushrooms.

After soaking, the logs - placed on shelves & the mushrooms

begin to enlarge. Approximately 7 to 11 days after soaking,

mushrooms - ready for harvesting.

Contd..



Shiitake fruiting fromsynthetic logs 7 days

after the logs were soaked

in water.

Harvesting

Gently twisted from substratesurface by hand & any residual

substrate on the mushrooms -removed with a knife or scissorsLogs are soaked in water again

2nd soaking – 12 hrs

3rd soaking -18 hrs for replace thewater lost through mushroom

tissue production & water evaporation

Average time from peak harvestof one flush to peak of the next

flush - about 16 to 20 days.



Marketing

2000 - Export from China to Japan - 42,057 tons (Huang, 2001)

Year Growers

(Number)

Totalproduction

(1000 pounds)

Volume of Export

(1000 pounds)2003-04 146 7,731 7,517

2004-05 164 9,085 8,616

2005-06 176 8,090 7,761

Agricultural Statistics Board –US 2006

May be sold packaged (Whole or Sliced) or in Bulk



Cultivation in India

Lack of cultivation technology on locally available

substrates & suitable high temperature strains - major

reasons for its non-availability in India

Manipur & Mizoram initiated the cultivation based on the

Japanese log system

National Mushroom Research Center (NRCM- Solan)

& Indian Institute of Horticultural Research

(IIHR- Bangalore)



NRCM

Located in Northern region - sawdust of Oaks, Poplars,

Mango & Wheat straw

IIHR

Located in southern region – mixed sawdust & wood chips of

silver oak & banyan trees & also paddy straw & coir pith

MECHANIZATION

Increase the efficiency of the labor, decrease labor drudgery,

streamline the production & bring about consistency &

continuity

Women are being encouraged to take up cultivation



IIHR & NRCM - two institutions working jointly on thisproject

IIHR has designed &developed a grain cleaning machine,

a grain-boiling unit and a hand operated spawn

inoculation machine

EXPORT POTENTIAL

Low production and unorganized marketing

Earlier mushroom export - limited to wild mushroomMorchel la

Collected from the forests of Himalayan region for export

Export of cultivated mushrooms started in 1990

Contd..



Diseases of Shiitake

Fungi in Log Culture Wood-rotting

Competing with nutrients &space in the log

Competitor fungi – arrest the

mycelial growth or killmycelium by inflictingindirect damage

Cor io lus vers icolor Inon otus xerant icus Mycelium killing

Metabolite of harmful fungi which kills shiitake mycelium

Causing a physiological trouble

Inflicts a severe damage, sometimes ruining the log

Eg. Tr ichoderma spp .,



Contd..COMPLEX DAMAGE

Seizing nutrients from the log & killing shiitake mycelium.Wood-rotting fungi such as Hypoxylon truncatum - invades the

log & multiply therein make the barks fall off

Fungi such as Tr ichoderma spp. exert adverse effect on

growth of shiitake mycelium & finally kill the mycelium.

Occurrence of Disease Fungi for Direct Sunlight

Trichoderma longibrachiatum

White lump on logs grow to form a grayish

green button type in the center, turn brown to

dark brown as green mounds get lost.



Contd..

Hypoxy lon truncatum

First year - Yellowish green molds (incomplete

stage) - appear - the ends of the log.

Later mycelial tuft form on the barks & stroma(the complete stage) also forms.

Diatrype st igma

Orange colored spore coat form under the bark.

Some barks falling off & reddish brown stromaforming.

Gills are forked near the margin of the fruit body &fruit bodies appear composed of two pairs

White rotting spots and spots turning dark brownare seen underneath the barks.

Schizophy l lum commun e



Management

Shading the logs from the direct sunlight in

a sufficient manner

Colonized logs should be moved to a shady

place for recovery

Avoid direct sunlight & ventilate well under

high temperature & moderate humidity

(Park, 2002)



Uses & By products

Culinary & medicinal purposes

Antitumor polysaccharides, anti virus nucleic acids

Active substances that fight cholesterol

Substances inhibit agglomeration of blood platelets

Nutraceutic mushroom

Low CHO content – diabetic people

High fibre content – peptic ulcer & constipation

Reduces blood cholesterol level.



Composition of Shiitake

100 grams Shiitake contains

39 calories15 to 35% proteinLess than 1 gram of fat7.3 g. carbohydrate0.8 g. crude fiber 0.8mg. thiamine0.5mg. riboflavin

5.5mg. Niacinrich in Vitamin D2(50%)B2 and B12

Biologicall Acti e Compo nds Fo nd in Shiitake



Biologically Active Compounds Found in Shiitake

Compound Effect(s)Type of

CompoundActivity

Eritadenine

Reduces

cholesterol

Antivirus

adenine

derivative

accelerates cholesterol

metabolism and execretion

Ac2P Antivirus polysaccharide inhibits viral replication

Viral particles Anti tumor/virusdouble stranded

RNAinduces interferon production

KS-2 Anti tumor/virus polysaccharide induces interferon production

Lentinan Antitumor polysaccharidestimulate T-helper cells in

immune system

LAP1 Antitumor polysaccharide immune system modulator

GMP (Guanosine

monophosphate)

reduces blood

coagulationnucleotide inhibits platelet aggregation

(Kwon, 2001)



Anti Tumor Activity

Other polysaccharides

KS-2 has been shown to have anti tumor activity againstinduced Sarcoma 180

(Fujii et al ., 1978)

LAP1, which suppressed liver cancers(Sugano et al., 1982).

Lentinan & rentinan - extracted from fruit

bodies heads off tumor cell replication -stimulating body's immune system rather than directly killing tumor cells

(Ostrom, 1989)



Anti viral Activity

Curing hepatitis B &

improving liver function

Lentinan & KS-2

- suppress viral replication

by interferon production



Lentinan - AIDS

Lentinan - used in combination with AIDS drugs

to boost immune response - HIV positive people

Polysaccharide inhibits viral reproduction &

helps increase resistance to Bacterial &viral

infections to enhance the effects of drugs

(Kwon, 1995)

Lentinus edodes

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