Mycelium on Shiitake grain var.3790 Organic
- đ MYCELIUM ON SHIITAKE GRAINS 3790: Lentinula edodes, a renowned Asian variety known for its benefits and umami flavor.
- đ± INCUBATION: 10 weeks, which is relatively short compared to other varieties of shiitake.
- đȘ DISEASE RESISTANCE: This variety of mycelium is particularly resistant to diseases, ensuring a stable and reliable culture.
- đœïž SUPERIOR TEXTURE AND FLAVOR: This variety of shiitake offers a meaty texture and an intense umami flavor, perfect for enhancing a variety of culinary dishes.
- đ LOCAL AND ORGANIC PRODUCTION: Certified âBE-BIO-01â by Certisys.
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+- 2 weeks. Consult all our deadlines
đ The Variety
The Shiitake, known in Asia for over 7000 years, is often called the "fragrant mushroom." Rich in vitamins (notably D and B) and trace elements such as magnesium, phosphorus, and selenium, its benefits are numerous.
đš The Shiitake is distinguished by its flat cap, whose color ranges from light brown to dark brown. Its flesh is firm and supple, and depending on the cooking method, it develops woody, earthy flavors with hazelnut notes. The caps generally measure between 3 and 6 cm.
âïž Mycelium preservation: 1 month in the refrigerator.
đ See also: "How to use our myceliums"
Our quality commitment:
We produce our myceliums under laboratory conditions, which guarantees purity of strains and optimal quality.
We produce our myceliums in a 100% organic way and all our products are certified "BE-BIO-01, Agriculture Belgium" by CERTISYS.
đ± Growing conditions
The variety #3790 is one of the most productive on the market, while offering fruits of exceptional quality.
đ Substrate incubation takes place in three stages:
- Colonization: 2 to 4 weeks
- Pop-Corning: 2 to 3 weeks
- Browning: 2 to 3 weeks
In general, incubation takes about 10 weeks, this phase being the most delicate of the cultivation. It is important not to move the bags during this period to avoid any stress. Maintain a stable temperature between 20 and 24°C throughout the incubation.
đ§ Maintaining a relatively low humidity level at the beginning of fruiting helps limit the number of primordia and promotes the development of large fruits.
đ ïž Substrates
Indoor cultivation: enriched and sterilized wood shavings. Outdoor cultivation: logs.
We recommend our ready-to-use substrate, especially suited for lignicolous varieties, including this Shiitake variety.
đ Parameters
Inoculation: 5 to 10% grains/wet substrate
| Phase | Temperature | Moisture | Duration | CO2 | Fresh air | Light |
|---|---|---|---|---|---|---|
| Incubation | 23-24°C | - | Colonization: 2-3 weeks Rest-maturation: approx. 8 weeks |
- | - | n/a |
| Primordia initiation | 10 to 15°C | 95 to 100% | 2-3 days | 500 â 800 ppm | 4 to 8 volumes/h | 500 to 1000 lux |
| Fruiting | 10-20°C (Ideal 15°C) | 85 to 95% | 5-7 days | 400-800 ppm | 5 to 8 volumes/h | 500 to 1000 lux |
đ This data comes from the book "Growing Gourmet and Medicinal Mushrooms" by P. Stamets. It is provided for informational purposes only, as each mushroom grower has specific cultivation conditions, so individual variations may occur.
đ Productivity
Average harvest: 200-300 g of fresh mushrooms per 1 kg of wet substrate, spread over one or two harvests.
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