USPP17984P3 - Mushroom named ‘Hokuto NT-100’ - Google Patents

Mushroom named ‘Hokuto NT-100’ Download PDF

Info

Publication number
USPP17984P3
USPP17984P3 US11/004,584 US458404V USPP17984P3 US PP17984 P3 USPP17984 P3 US PP17984P3 US 458404 V US458404 V US 458404V US PP17984 P3 USPP17984 P3 US PP17984P3
Authority
US
United States
Prior art keywords
hokuto
mushroom
cultivation
temperature
variety
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Lifetime, expires
Application number
US11/004,584
Other versions
US20060162028P1 (en
Inventor
Hitomi Naganuma
Eriko Tominaga
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Hokuto Corp
Original Assignee
Hokuto Corp
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Hokuto Corp filed Critical Hokuto Corp
Priority to US11/004,584 priority Critical patent/USPP17984P3/en
Assigned to HOKUTO CORPORATION reassignment HOKUTO CORPORATION ASSIGNMENT OF ASSIGNORS INTEREST (SEE DOCUMENT FOR DETAILS). Assignors: NAGANUMA, HITOMI, TOMINAGA, ERIKO
Publication of US20060162028P1 publication Critical patent/US20060162028P1/en
Application granted granted Critical
Publication of USPP17984P3 publication Critical patent/USPP17984P3/en
Adjusted expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Images

Classifications

    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01H—NEW PLANTS OR NON-TRANSGENIC PROCESSES FOR OBTAINING THEM; PLANT REPRODUCTION BY TISSUE CULTURE TECHNIQUES
    • A01H15/00—Fungi; Lichens

Definitions

  • the present invention relates to a new and distinct variety of mushroom having the following characteristics: large cap, thick meat, nice consistency, nice taste, uniform growth when cultivated in a facility, and suitable for bottle cultivation.
  • the new variety of mushroom named Hokuto NT-100 was developed from mushrooms related to Hokuto MY-95 and Hokuto MY-75, which are registered varieties of a Japanese corporation, and a wild variety found in Aomori Prefecture of Japan.
  • FIG. 1 is a top view of the Hokuto NT-100 mushroom
  • FIG. 2 is an oblique view of the Hokuto NT-100 mushroom
  • FIG. 3 is a partial side view of the Hokuto NT-100 mushroom
  • FIG. 4 is an oblique view of the Hokuto NT-100 mushroom in bottle cultivation
  • FIG. 5 is a side view of the Hokuto NT-100 mushroom in bottle cultivation
  • FIG. 6 is a top view of the Hokuto NT-100 mushroom in outdoor cultivation
  • FIG. 7 is a top view of the Hokuto MY-95 mushroom for the purposes of comparison.
  • FIG. 8 is a side view of the Hokuto MY-95 mushroom
  • FIG. 9 is a top view of the Hokuto MY-95 mushroom in outdoor cultivation.
  • FIG. 10 is a top view of the MH18211 mushroom for the purposes of comparison.
  • FIG. 11 is a side view of the MH18211 mushroom
  • FIG. 12 is a top of the MH18211 mushroom in outdoor cultivation
  • the Hokuto NT-100 mushroom has the following characteristics: large cap, thick meat, nice consistency, nice taste, uniform growth when cultivated in a facility, and suitable for bottle cultivation.
  • the parent varieties are MH182113 and MH182114. Both the parent varieties; and the instant new variety of this application can be defined being different genetically because they show a positive reaction in a dual culture.
  • the new variety is different from MH182113 in cultural characteristics in that the new variety can be yielded numerously and has a different cap color.
  • the new variety differs from MH182114 in yield, cap color and number of cilia on the cap. The differences therebetween are summarized in the following table.
  • the morphological characteristics of Hokuto NT-100 are as follows: at the time of harvest, the cap is fan-shaped or circular; the margin is rounded off; hair is minimal; pore shape is elliptical (Type 1); and pore cross section is uneven. When naturally cultivated, the mode of development is medium and development occurs in September. Experimental data have also shown that the length of time from inoculation to development is 63 days; the optimal development temperatures is 18-20 degree C.; the optimal growth temperature is 17-18 degree C.; and yield is 547.2 g.
  • the vitamin D 2 content of Hokuto NT-100 was high at 20.6 mg/100 g (international units: 824 IU) according to experimental data.
  • the vitamin D2 content in the fruit body was measured with HPLC and the results were as follows:
  • the strains thus cultivated may be restored to the process (1) above.
  • JHS Color Chart Japan Color Standard for Horticultural Plant

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • Mycology (AREA)
  • Natural Medicines & Medicinal Plants (AREA)
  • Botany (AREA)
  • Developmental Biology & Embryology (AREA)
  • Environmental Sciences (AREA)
  • Mushroom Cultivation (AREA)

Abstract

A new and distinct variety of mushroom, named Hokuto NT-100, is described, which mushroom has the following characteristics: large cap, thick meat, nice consistency, nice taste, uniform growth when cultivated in a facility, and suitable for bottle cultivation. The variety of mushroom named Hokuto NT-100 was developed from mushrooms related to Hokuto MY-95 and Hokuto MY-75, which are registered varieties of a Japanese corporation and a wild variety found in Aomori Prefecture of Japan.

Description

BRIEF SUMMARY OF THE INVENTION
The present invention relates to a new and distinct variety of mushroom having the following characteristics: large cap, thick meat, nice consistency, nice taste, uniform growth when cultivated in a facility, and suitable for bottle cultivation. The new variety of mushroom named Hokuto NT-100 was developed from mushrooms related to Hokuto MY-95 and Hokuto MY-75, which are registered varieties of a Japanese corporation, and a wild variety found in Aomori Prefecture of Japan.
Latin name of genus and species and variety denomination of the claimed plant: The Latin name of the genus and species of ‘Hokuto NT-100 mushroom’ is Grifola frondosa (Dicks, ex Fr.) S. F. Gray, this mushroom is generally called “Maitake” in Japan and seems to be called “hen of the woods” in English.
BRIEF DESCRIPTION OF THE DRAWINGS
FIG. 1 is a top view of the Hokuto NT-100 mushroom;
FIG. 2 is an oblique view of the Hokuto NT-100 mushroom;
FIG. 3 is a partial side view of the Hokuto NT-100 mushroom;
FIG. 4 is an oblique view of the Hokuto NT-100 mushroom in bottle cultivation;
FIG. 5 is a side view of the Hokuto NT-100 mushroom in bottle cultivation;
FIG. 6 is a top view of the Hokuto NT-100 mushroom in outdoor cultivation;
FIG. 7 is a top view of the Hokuto MY-95 mushroom for the purposes of comparison;
FIG. 8 is a side view of the Hokuto MY-95 mushroom;
FIG. 9 is a top view of the Hokuto MY-95 mushroom in outdoor cultivation;
FIG. 10 is a top view of the MH18211 mushroom for the purposes of comparison;
FIG. 11 is a side view of the MH18211 mushroom;
FIG. 12 is a top of the MH18211 mushroom in outdoor cultivation, and
FIG. 13 is a chart showing the system which resulted in the Hokuto NT-100 mushroom.
 DETAILED DESCRIPTION OF THE INVENTION
The history of the Hokuto NT-100 mushroom in terms of improvement period and the like are set forth in the following chronological list of each stage of variety improvement:
  • January 1993: By crossing MH18206 amd MH18215, the following three fugal strains were obtained: Hokuto MY-75, Hokuto MY-95 and GD99.
  • February 1995: Hyphae were obtained from Hokuto MY-75 and GD99.
  • March 1995: By crossing the hyphae of Hokuto MY-75 and GD99, MH182114 was obtained.
  • May 1996: From Hokuto MY-95, hyphae were obtained.
  • June 2000: From MH18284, hyphae were obtained.
  • August 2000: By crossing the hyphae of MH18284 and MY-95, MH182113 was obtained.
  • November 2000: From MH182114, hyphae were obtained.
  • July 2001: From MH182113, hyphae were obtained.
  • January 2002: By crossing the hyphae of MH182113 and MH182114, a superior variety MH182115 was obtained.
  • March 2002 to March 2003: Tests were repeated to identify the characteristics of MH182115, and during this time, it was found that bottle cultivation was favorable, and stability, uniformity and differentiability were confirmed. In November 2002, MH182115 was named Hokuto NT-100 and variety improvement was completed. More tests were conducted after that, and characteristics tests were completed in March 2003. The claimed cultivar is stable and reproduces true to type in successive generations of asexual reproduction.
The system which resulted in the Hokuto NT-100 mushroom is shown in the flow chart of FIG. 13.
The Hokuto NT-100 mushroom has the following characteristics: large cap, thick meat, nice consistency, nice taste, uniform growth when cultivated in a facility, and suitable for bottle cultivation.
The differences between the new variety and its parents are as follows:
The parent varieties are MH182113 and MH182114. Both the parent varieties; and the instant new variety of this application can be defined being different genetically because they show a positive reaction in a dual culture. The new variety is different from MH182113 in cultural characteristics in that the new variety can be yielded numerously and has a different cap color. The new variety differs from MH182114 in yield, cap color and number of cilia on the cap. The differences therebetween are summarized in the following table.
TABLE 1
Morphological Differences
Instant New Variety MH182113 MH182114
Yield (grams) 547.1 350.0 787.8
Dark gray-brown
Cilia on the cap Small Small Large
When Hokuto NT-100 was cultured with commercially available varieties, inhibition zones were seen. In addition, the optimal temperature for hyphal growth was approximately 24 degree C.
The morphological characteristics of Hokuto NT-100 are as follows: at the time of harvest, the cap is fan-shaped or circular; the margin is rounded off; hair is minimal; pore shape is elliptical (Type 1); and pore cross section is uneven. When naturally cultivated, the mode of development is medium and development occurs in September. Experimental data have also shown that the length of time from inoculation to development is 63 days; the optimal development temperatures is 18-20 degree C.; the optimal growth temperature is 17-18 degree C.; and yield is 547.2 g.
With regard to other characteristics, the vitamin D2 content of Hokuto NT-100 was high at 20.6 mg/100 g (international units: 824 IU) according to experimental data.
Some of these characteristics tests for Hokuto NT-100 as compared to similar mushroom varieties Hokuto MY-95 and MH18211 (Mori Sangyo #51) are summarized in the following table:
TABLE 2
Characteristic code of filed variety
Characteristics 01 02 03 04 05
Genetic
Dual culture
Dislike-touch reaction
Physiology
Mycelial growth
Effect of temperature
The optimum (° C.) 22 23 24 25 26
Growth rate
10° C.
15° C.
20° C.
25° C.
30° C.
35° C.
Mycelial color white
shape of the surface of smooth tough
the colony
Shape of colony edge regular
colony thickness thin medium
Density of hyphae sparse medium
Cultivation
characteristics
Capsule formation little medium
Capsule coloration Absent
Length of time until <30 31˜ 41˜ 51˜ 61˜
fruit body fromation at 40 50 60 0
optimal temperature
Development period (natural
cultivation)
Optimal development <15 15˜ 20˜ >25
temperature (C.) 20 29
Optimal fruit body <18 18˜ >21
growth temperature 21
(C.)
Other
Budding period (natural Early inter-
cultivation) mediate
Yield (g/bottle)
Morphology
Cap
Size small medium
Thickness Thin medium
Notch Absent
Cross sectional shape 1 2 3
Face color W G-W D-G B D-B
Annulus 1 2 3 4
Hair fair medium
Tube
Shape of tube face 1 2 3 4
Unevenness of cross Absent
sectional the tip of
tube
Tube position 1 2 3
Stipe shape 1 2 3
Characteristic code of
filed variety Note
Characteristics 06 07 08 09 (Data)
Genetic
Dual culture
Dislike-touch reaction + −
Physiology
Mycelial growth
Effect of temperature
The optimum (° C.) 27 28 29 30 24° C.
Growth rate
10° C. 0.8
15° C. 1.7
20° C. 2.4
25° C. 2.6
30° C. 1.0
35° C. 0.1
Mycelial color other white
shape of the surface of other smooth
the colony
Shape of colony edge regular irregular
colony thickness thick thick
Density of hyphae dense sparse
Cultivation
characteristics
Capsule formation much medium
Capsule coloration present absent
Length of time until >70 63 days
fruit body fromation at
optimal temperature
Development period (natural 6 month
cultivation)
Optimal development 18˜20° C.
temperature (C.)
Optimal fruit body 17˜18° C.
growth temperature
(C.)
Other
Budding period (natural Late intermediate
cultivation)
Yield (g/bottle) 547.2 g
Morphology
Cap
Size large 56.4 mm
Thickness Thick 2.6 mm
Notch present Absent
Cross sectional shape type 2
Face color other dark Brown
Annulus other type 3
Hair many few
Tube
Shape of tube face other type 1
Unevenness of cross present present
sectional the tip of
tube
Tube position other type 3
Stipe shape other type 2
Code of the similar
variety
Hokuto MY-
Characteristics 95 HM18211
Genetic
Dual culture
Dislike-touch reaction 09 09
Physiology
Mycelial growth
Effect of temperature
The optimum (° C.) 04 05
Growth rate
10° C. 0.9 0.8
15° C. 1.4 1.8
20° C. 1.6 2.5
25° C. 2.0 2.9
30° C. 1.2 2.7
35° C. 0.1 0.2
Mycelial color 01 01
shape of the surface of 01 01
the colony
Shape of colony edge 01 09
colony thickness 05 03
Density of hyphae 03 03
Cultivation
characteristics
Capsule formation 05 05
Capsule coloration 01 09
Length of time until 05 06
fruit body fromation at
optimal temperature
Development period (natural 6 month 7 month
cultivation)
Optimal development 02 02
temperature (C.)
Optimal fruit body 01 01
growth temperature
(C.)
Other
Buding period (natural 05 05
cultivation)
Yield (g/bottle) 575.9 g 338.9 g
Morphology
Cap
Size 07 07
Thickness 05 05
Notch 01 09
Cross sectional shape 02 02
Face color Grayish Grayish
brown yellow
Annulus 03 02
Hair 03 03
Tube
Shape of tube face 02 01
Unevenness of cross 09 09
sectional the tip of
tube
Tube position 03 03
Stipe shape 02 01

The numbers used to describe the characteristics of the cross-sectional shape, annulus, shape of tube face and the others of the instant new variety are indicative of the morphological types prescribed in the Examination Standard stipulated officially in Japan. Distinguishable characteristics of Hokuto NT-100 are set forth in the following:
When cultured with Hokuto MY-95, an inhibition zone is seen. Hokuto NT-100 is different from Hokuto MY-95 in the following characteristics: optimal growth temperature is 24 and 26 degree C., respectively; meat thickness is thick and regular, respectively; yield is 547.2 and 575.9 g, respectively; cap surface color is dark red and grayish brown, respectively; and pore surface shape is type 1 and 2 prescribed in the Examination Standard officially stipulated in Japan, respectively. When cultured with MH18211, an inhibition zone is seen. Hokuto NT-100 is different from MH18211 in the following characteristics: optimal growth temperature is 24 and 28 degree C., respectively; margin shape is irregular and regular, respectively; meat thickness is thick and regular, respectively; bottom capsule is present and absent, respectively; length of time from inoculation to development is 63 and 73 days, respectively; length of time for natural development is 6 and 7 months, respectively; yield is 547.2 and 338.9 g, respectively; cap gill is present and absent, respectively; cap surface is color dark red and grayish yellow, respectively; annellation type is 3 and 2, respectively; and cross section shape of stipe is type 2 and 1, respectively.
The above comparative test results were based, at least in part, on the following tests where the cultivation conditions under which the above-mentioned characteristic tests were conducted were as follows:
    • a. Cultivation site: Nagano, Japan.
    • b. Cultivation period: March 2002 to March 2003.
    • c. Cultivation methods (location, facility, medium, cultivation mode, scale, etc.). Mushrooms listed in the test results were cultivated using conventional methods in a culture room with 300 containers and a growth room with 300 containers. In the characteristics tests, cultivation was performed using ten bags per block and the cultivation experiment was repeated twice.
  • The following tests were conducted:
      • ( 1 ) Dual culture.—Conducted according to the examination standards for mushrooms where characteristics were observed on Difco PDA medium. The strains used were: MH18211 Commercial strain (Mori Sangyo #51). MH182113 mating strain. MH182114 mating strain. MH18284 Wild type. Hokuto MY-75. Hokuto MY-95. MH18212 Commercial strain (Fujimoto sangyou M10). MH18222 Commercial strain (Tochiokimaitake). MH148261 Commercial strain (Tokatiana). With regard to the dislike-touch reaction, the results were as follows where + is present and − is absent.
TABLE 3
Hokuto NT-100
Hokuto NT-100 −
MH18211 +
MH182113 +
MH182114 +
MH18284 +
Hokuto MY-75 +
Hokuto MY-95 +
MH18212 +
MH18222 +
MH148261 +
      • ( 2 ) Mycelial growth.—The growth of Hokuto NT-100 was compared with Hokuto MY-95 and MH18211.
TABLE 4
temperature (° C.) 10 15 20 25 30 35
Hokuto NT-100 (mm/day) 0.8 1.7 2.4 2.6 1.0 0.1
Hokuto MY-95 (mm-day) 0.9 1.4 1.6 2.0 1.2 0.1
MH18211 (min/day) 0.8 1.8 2.5 2.9 2.7 0.2
TABLE 5
temperature (° C.) 20 22 24 26 28 30 optimum temp.
Hokuto NT-100 (mm/day) 2.3 2.5 2.6 2.5 2.1 1.3 24
Hokuto MY-95 (mm-day) 1.6 1.8 2.1 2.2 2.0 1.9 26
MH18211 (mm/day) 2.4 2.8 3.0 3.2 3.3 3.2 28
      • ( 3 ) Characteristics data.—Cultivation data for Hokuto NT-100 was compared with Hokuto MY-95 and MH18211.
TABLE 6
Characteristics Hokuto NT-100 Hokuto MV-95
Capsule formation Medium Medium
Capsule coloration Absent Absent
Length of time until fruit body 60-63 days 60-63 days
formation at optimal temperature
Optimal development 18-21 C. 18-21 C.
temperature
Optimal fruit body growth 17-18 C. 17-18 C.
temperature
Development period (natural September September
cultivation)
Yield 574.2 ± 2.6 g 575.9 ± 53.8 g
Cap size 56.4 ± 16.5 mm 43.6 ± 15.8 mm
Cap thickness 2.6 ± 0.4 mm 2.6 ± 0.5 mm
Cap surface color Dark yellowish red Grayish brown
(1910) (1919)
Characteristics MH18211
Capsule formation Medium
Capsule coloration Present
Length of time until fruit body 71-73 days
formation at optimal temperature
Optimal development 18-20 C.
temperarure
Optimal fruit body growth 17-18 C.
temperature
Development period (natural September
cultivation)
Yield 338.9 ± 44.7 g
Cap size 45.1 ± 10.9 mm
Cap thickness 2.6 ± 0.5 mm
Cap surface color Grayish yellow
(2212)
      • ( 4 ) Temperature data.—Data for the optimum development temperature of Hokuto NT-100 was determined using conventional cultivation methods where fungal development was monitored at different temperatures, the results being as follows:
TABLE 7
Primordium formation at each development temperature
Development temperature (C.) Hokuto NT-100
<15 Primordium formation occurred 61 days
after inoculation
16-20 Primordium formation occurred 56 days
after inoculation
21-25 Low pigmentation on the culture
medium surface
>25 No budding

As shown in Table 7, while primordium formation occurred at temperatures below 20° C., when considering cultivation style and productivity, earlier primordium formation is desirable. Therefore temperatures between 16 and 20° C. were suitable, and, in this temperature range, development was most favorable at 18-20° C.
(4) Vitamin D2 Content.
The vitamin D2 content in the fruit body was measured with HPLC and the results were as follows:
TABLE 8
Hokuto
NT-100 Hokuto MY-95 HM18211
The vitamine D2(μg/100 g) 20.6 15.6 7.1
The vitamine D2(IU/100 g) 824.0 624.0 280.0
With regard to asexual reproduction of the subject mushroom:
    • (1) The fungal strains in question are preserved at 5° C. on agar slant culture (agar medium) and continuously cultivated once a year.
    • (2) The medium is a potato dextrose agar culture (PDA) made of 200 grams of potato, 20 grams of glucose, and 15 grams of agar so as to have a pH value of 5.5 in 1 liter of distilled water.
    • (3) The cultivation of strains is carried out by picking out mycelial fragment from the fungal strains preserved in (1) mentioned above and put on the medium of (2). Then, the strains are cultivated at about 25° C. for 14 days. After bacterial threads of the strains preserved, the strains are displanted to an incubation medium.
In a case of preserving the strains once again, the strains thus cultivated may be restored to the process (1) above.
The characteristic colors of parts of the instant new variety are recited herein based on Japan Color Standard for Horticultural Plant (JHS Color Chart).

Claims (1)

1. A new and distinct variety of mushroom, substantially as described and illustrated herein.
US11/004,584 2004-12-06 2004-12-06 Mushroom named ‘Hokuto NT-100’ Expired - Lifetime USPP17984P3 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
US11/004,584 USPP17984P3 (en) 2004-12-06 2004-12-06 Mushroom named ‘Hokuto NT-100’

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US11/004,584 USPP17984P3 (en) 2004-12-06 2004-12-06 Mushroom named ‘Hokuto NT-100’

Publications (2)

Publication Number Publication Date
US20060162028P1 US20060162028P1 (en) 2006-07-20
USPP17984P3 true USPP17984P3 (en) 2007-09-04

Family

ID=36685507

Family Applications (1)

Application Number Title Priority Date Filing Date
US11/004,584 Expired - Lifetime USPP17984P3 (en) 2004-12-06 2004-12-06 Mushroom named ‘Hokuto NT-100’

Country Status (1)

Country Link
US (1) USPP17984P3 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
USPP25856P3 (en) 2012-10-18 2015-09-01 Hokuto Corporation Maitake mushroom named ‘Grifon-7’

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
USPP25856P3 (en) 2012-10-18 2015-09-01 Hokuto Corporation Maitake mushroom named ‘Grifon-7’

Also Published As

Publication number Publication date
US20060162028P1 (en) 2006-07-20

Similar Documents

Publication Publication Date Title
US20130291225A1 (en) NOVEL STRAIN OF Lentinula edodes GNA01
KR20110109959A (en) Manufacturing method of mandrel mushroom strain and mandrel mushroom fruiting body
CN113736666B (en) Hemicus fuliginosus strain and application thereof
Shrestha et al. Observations on some of the mycelial growth and pigmentation characteristics of Cordyceps militaris isolates
US9781899B2 (en) Pleurotus eryngii var. ferulae strain
USPP17984P3 (en) Mushroom named ‘Hokuto NT-100’
US4608775A (en) Mushroom mutant strains
Yoo et al. First report of anthracnose caused by Colletotrichum nymphaeae on strawberry fruits in Korea
CN110305879B (en) Maize small leaf spot pathogen ChCDC3 gene and application thereof
CN110257402B (en) Maize small leaf spot pathogen ChCDC10 gene and application thereof
Lopez et al. Optimization of mycelial growth of Xylaria papulis Lloyd (Xylariaceae) in indigenous liquid culture conditions, science city of Muñoz, Nueva Ecija, Philippines
KR20220069342A (en) Lentinula edodes BL48(KACC93342P) strain with short cultivation period adapted to bottle cultivation
KR101485485B1 (en) Novel Pleurotus eryngii var. ferulae Strains and fruit body of the same
JP2006067930A (en) Preparation method of new variety mushrooms and their hybrids and new variety
US5349120A (en) White mushroom
KR102358458B1 (en) Making the new Angel-White Grifola frondosa and their quick cultivation method with pot bottles
US20100218294P1 (en) Agaricus bisporus mushroom plant named J10165
USPP23210P3 (en) Mushroom named ‘PLE-3’
USPP32842P3 (en) Shiitake mushroom named ‘HOKSY 10gokin’
USPP33127P3 (en) Maitake mushroom named ‘Grifon-8go’
KR20020078822A (en) The novel pleurotus nebrodensis-k7 and the culture method for thereof
Ahmed et al. Affects Different Cultures Media and Physical Factors for Growth Pleurotus ostreatus and Pleurotus eryngii.
USPP35511P3 (en) Bunashimeji mushroom named ‘HKHM25’
US20040144020A1 (en) Hybrids of the wild mushroom strain RWK1913
US5571717A (en) Biologically pure culture of Lyophyllum ulmarium

Legal Events

Date Code Title Description
AS Assignment

Owner name: HOKUTO CORPORATION, JAPAN

Free format text: ASSIGNMENT OF ASSIGNORS INTEREST;ASSIGNORS:NAGANUMA, HITOMI;TOMINAGA, ERIKO;REEL/FRAME:015724/0848

Effective date: 20050225