USPP31279P3 - Bunashimeji mushroom named ‘Marmo22go’ - Google Patents
Bunashimeji mushroom named ‘Marmo22go’ Download PDFInfo
- Publication number
- USPP31279P3 USPP31279P3 US15/932,642 US201815932642V USPP31279P3 US PP31279 P3 USPP31279 P3 US PP31279P3 US 201815932642 V US201815932642 V US 201815932642V US PP31279 P3 USPP31279 P3 US PP31279P3
- Authority
- US
- United States
- Prior art keywords
- marmo22go
- mushroom
- culture
- medium
- 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.)
- Active
Links
- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 28
- 241001534815 Hypsizygus marmoreus Species 0.000 title claims abstract description 12
- 235000015934 Lyophyllum ulmarium Nutrition 0.000 title claims abstract description 9
- 238000009395 breeding Methods 0.000 abstract description 3
- 230000001488 breeding effect Effects 0.000 abstract description 3
- 239000002609 medium Substances 0.000 description 21
- 235000013399 edible fruits Nutrition 0.000 description 9
- 230000009977 dual effect Effects 0.000 description 7
- 238000011161 development Methods 0.000 description 6
- 230000012010 growth Effects 0.000 description 6
- 230000002538 fungal effect Effects 0.000 description 4
- 230000015572 biosynthetic process Effects 0.000 description 3
- 208000018999 crinkle Diseases 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 239000001965 potato dextrose agar Substances 0.000 description 3
- 239000001963 growth medium Substances 0.000 description 2
- 230000028644 hyphal growth Effects 0.000 description 2
- 230000000877 morphologic effect Effects 0.000 description 2
- 239000007858 starting material Substances 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- 240000006499 Flammulina velutipes Species 0.000 description 1
- 235000016640 Flammulina velutipes Nutrition 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 239000004743 Polypropylene Substances 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000009402 cross-breeding Methods 0.000 description 1
- 238000012364 cultivation method Methods 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 239000002054 inoculum Substances 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 230000021332 multicellular organism growth Effects 0.000 description 1
- 230000002093 peripheral effect Effects 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- -1 polypropylene Polymers 0.000 description 1
- 229920001155 polypropylene Polymers 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000009394 selective breeding Methods 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 235000015099 wheat brans Nutrition 0.000 description 1
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
- This invention relates to a new and distinct variety of mushroom of Bunashimeji mushroom, Hypsizygus marmoreus (Peck) Bigelow.
- This new variety named ‘Marmo22go’ cultivated by repeated breeding of Bunashimeji mushrooms having dominant traits, which has a thick white stem, a large mushroom size, a resistance to high temperatures and ensures presentable stability, reproducibility and uniformity.
- Bunashimeji Hypsizygus marmoreus ) now boasts of being the second most consumed edible mushroom after enokitake mushroom in Japan.
- ‘Hokuto 8gokin’ was developed which reduced the characteristic bitterness of the original bunashimeji. Investigation on tasty bunashimeji was continued even after the development of Hokuto 8gokin, and a variety with improved taste, quality and keeping quality named ‘Hokuto 18gokin’ was developed, which contributed to an increase in consumption.
- the present invention is a new and distinct variety of mushroom characterized particularly by its good qualitative character and appearance, a thick white stem, large mushroom size, and a resistance to high temperatures, which can be cultivated by gathering and repeated breeding of fungal strains having dominant traits and isaki in stability, reproducibility and uniformity when being produced.
- This novel and distinct variety of mushroom is identified as ‘Marmo22go’.
- FIG. 1 shows a phylogenetic tree illustrating the antecedents of ‘Marmo22go’.
- FIGS. 2A and 2B respectively show front and back images of a dual-culture of ‘Marmo22go’ colony.
- FIGS. 3A and 3B respectively show front and back images of a dual-culture of ‘Marmo22go’ and ‘Marmo23go’.
- FIGS. 4A and 4B respectively show front and back images of a dual-culture of ‘Marmo22go’ and ‘Hokuto 18gokin’.
- FIGS. 5A and 5B respectively show front and back images of fungal flora of ‘Marmo22go’.
- FIGS. 6A and 6B respectively show front and back images of fungal flora of ‘Marmo23go’.
- FIGS. 7A and 7B respectively show front and back images of fungal flora of ‘Hokuto 18gokin’.
- FIG. 8 shows an image of a fruit body of ‘Marmo22go’.
- FIG. 9 shows an image of a fruit body of ‘Marmo23go’.
- FIG. 10 shows an image of a fruit body of ‘Hokuto 18gokin’.
- FIG. 11 shows an image of size of mottle of ‘Marmo22go’.
- FIG. 12 shows an image of size of mottle of ‘Marmo23go’.
- FIG. 13 shows an image of size of mottle of ‘Hokuto 18gokin’.
- FIG. 14 shows an image of shape, length and size of stipe of ‘Marmo22go’.
- FIG. 15 shows an image of shape, length and size of stipe of ‘Marmo23go’.
- FIG. 16 shows an image of shape, length and size of stipe of ‘Hokuto 18gokin’.
- FIGS. 17A and 17B respectively show front and back images of a dual-culture of ‘Marmo22go’ and ‘MH025615’.
- FIGS. 18A and 18B respectively show front and back images of a dual-culture of ‘Marmo22go’ and ‘MH025616’.
- the ‘Marmo22go’ mushroom has the following characteristics: a thick white stem, a large mushroom size, and a resistance to high temperatures.
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)
- Breeding Of Plants And Reproduction By Means Of Culturing (AREA)
Abstract
The present variety of mushroom named ‘Marmo22go’ was cultivated by the gathering and repeated breeding of Bunashimeji mushrooms having dominant traits, which has good qualitative character and appearance, a thick white stem, a large mushroom size, and a resistance to high temperatures. This edible mushroom is exquisite in stability, reproducibility and uniformity when being produced.
Description
This invention relates to a new and distinct variety of mushroom of Bunashimeji mushroom, Hypsizygus marmoreus (Peck) Bigelow. This new variety named ‘Marmo22go’ cultivated by repeated breeding of Bunashimeji mushrooms having dominant traits, which has a thick white stem, a large mushroom size, a resistance to high temperatures and ensures presentable stability, reproducibility and uniformity.
Bunashimeji (Hypsizygus marmoreus) now boasts of being the second most consumed edible mushroom after enokitake mushroom in Japan. After bunashimeji was cultivated and became available in the market in large quantities, ‘Hokuto 8gokin’ was developed which reduced the characteristic bitterness of the original bunashimeji. Investigation on tasty bunashimeji was continued even after the development of Hokuto 8gokin, and a variety with improved taste, quality and keeping quality named ‘Hokuto 18gokin’ was developed, which contributed to an increase in consumption.
In order to further improve cultivation stability and the quality of mushrooms, selective breeding was repeatedly carried out by cross-breeding. As a result, a ‘Marmo22go’ mushroom was developed with a thick white stem and larger mushroom size, and a greater resistance to high temperatures, as compared to the ‘Hokuto 18gokin’ mushroom. Subsequently, the stability, reproducibility and uniformity of the variety were verified, and cultivation was completed.
The present invention is a new and distinct variety of mushroom characterized particularly by its good qualitative character and appearance, a thick white stem, large mushroom size, and a resistance to high temperatures, which can be cultivated by gathering and repeated breeding of fungal strains having dominant traits and is exquisite in stability, reproducibility and uniformity when being produced. This novel and distinct variety of mushroom is identified as ‘Marmo22go’.
The history of the ‘Marmo22go’ mushroom in terms of improvement period and the like are set forth in the following chronological list of each stage of variety improvement:
May 2005: Cultivation of ‘MH025616’ strain.
December 2014: Cultivation of ‘MH025615’ strain.
January 2017: ‘MH025616’ and ‘MH025615’ strains were crossed, and of the obtained strains, a strain of high quality, of the targeted white stem was selected and designated ‘MH025617’. Growing test was repeatedly conducted on ‘MH025617’ and since distinguishability, stability and uniformity were confirmed, the strain was named ‘Marmo22go’ and cultivation was completed. Dual culture performed for ‘Marmo22go’ and ‘MH025615’ and dual culture performed for ‘Marmo22go’ and ‘MH025616’ showed formation of a zone line (FIGS. 17A, 17B, 18A, and 18B ).
March 2018: Applied for registration of a new variety to the Ministry of Agriculture, Forestry and Fisheries of Japan.
The above crossing is summarized in the phylogenetic tree illustrated in FIG. 1 .
The ‘Marmo22go’ mushroom has the following characteristics: a thick white stem, a large mushroom size, and a resistance to high temperatures.
(1) Comparison with existing variety by dual culture
Dual culture was performed for the ‘Marmo22go’ mushroom and similar varieties so as to examine whether or not a zone line is formed.
- Study method: As an examination method, a potato dextrose agar medium was used, and the ‘Marmo22go’ mushroom and similar varieties were inoculated thereon face to face at an interval of 3 cm, and then culture was performed at 25° C. for 28 days to examine whether or not a zone line was formed.
- Strain used:
-
- ‘Marmo22go’.—Present variety.
- ‘Marmo23go’.—Variety similar to the present variety.
- ‘Hokuto18gokin’.—Variety similar to the present variety.
-
- Results: Zone lines were formed between ‘Marmo22go’ and all other co-cultured varieties (Table 1,
FIGS. 2 to 4 ). This clearly shows that the present mushroom is a new variety.
TABLE 1 |
Results of dual culture |
Similar varieties |
Marmo23go strain | Hokuto 18gokin | |||
Marmo22go | + | + | ||
+ is present and − is absent. | ||||
*Zone line formation was not observed in the dual culture between ‘Marmo22go’ strains. |
(2) Culture characteristics of ‘Marmo22go’
- Study method: After inoculating an agar piece of the ‘Marmo22go’ having a diameter of 5 mm in potato dextrose agar, preculture was performed at 25° C. for 4 days and hyphae were regenerated (about 10 mm in diameter), and then culture was performed for 7 days at intervals of 5° C. between 5° C. and 30° C. When the average daily hyphae growth rate was calculated based on a hyphae growth rate for seven days of the culture, it was found that the average hyphae growth rate of ‘Marmo22go’ was the fastest at 25° C. (See Table 2). Further, it was found that the hyphae growth rate of ‘Marmo22go’ was faster than that of ‘Marmo23go’ and ‘Hokuto 18gokin’ at 30° C. (See Table 2). ‘Marmo22go’ was asexually reproduced by inoculating on a potato dextrose agar at Mushroom Research Laboratory of the Hokuto Corporation in Nagano-shi, Nagano, Japan.
(3) Morphological characteristics of the ‘Marmo22go’ mushroom in a cultivation example - Cultivation method:
-
- Container.—An 850 polypropylene bottle (Capacity: 850 ml, diameter 58 mm) was used.
- Culture medium.—Conifer sawdust, corn cob, rice bran and wheat bran were mixed at the dry weight ratio of 7:3:8:2, and the water content was adjusted to 65%. The culture medium was filled up to the brim of the bottle at the rate of 540±20 g per bottle, and was sterilized at high pressure.
- Starter culture.—About 20 mL of sawdust starter cultures per bottle was inoculated.
- Culture.—Culture was performed at 22° C. for 50 to 90 days at 70% moisture.
- Growth.—After completing the culture, the inoculum is removed, and shifted to a growing room. Development was conducted under a temperature of 15±1° C., at humidity of 95% or more, without exposure to light particularly in the first 14 days, then after the 14th day, 500-1,000 Lx is taken and development is conducted at about 2,000 ppm CO2 density. The mushroom is harvested when the cap in the center of the stump has sufficiently opened.
-
- Cultivation results: Table 2 shows the characteristics of the ‘Marmo22go’ and specific difference in characteristics as compared with the similar varieties when culture was performed under the abovementioned conditions. Also, the whole images of the respective fruit bodies, the images of the respective mottles, and the images of the respective stipes have also been attached. (Refer to
FIGS. 8 to 16 ).
TABLE 2 |
Fungus characteristics Table of Hypsizygus marmoreus |
(Peck) Bigelow of Recording and Registration |
Present | Similar variety |
variety | Hokuto | ||
Marmo22go | Marmo23go | 18gokin | |
Physiological property | |||
Dual culture | |||
Zone line formation | observed | observed | observed |
Dislike-touch reaction | — | — | — |
Density of hyphae | dense | dense | medium |
Mycelial growth | dense | dense | medium |
Color of surface of colony | white | white | white |
Color of back of colony | pale yellow | pale yellow | pale yellow |
Accommodativeness | |||
for temperature | |||
Optimal temperature for | 24° C. | 24° C. | 24° C. |
hyphal growth (° C.) | |||
Hyphal growth rate | |||
5° C./mm | 0.72 mm | 0.58 mm | 0.78 mm |
10° C./mm | 1.37 mm | 1.38 mm | 1.42 mm |
15° C./mm | 2.28 mm | 1.99 mm | 2.33 mm |
20° C./mm | 3.49 mm | 3.00 mm | 3.44 mm |
25° C./mm | 3.96 mm | 3.20 mm | 3.65 mm |
30° C./mm | 3.02 mm | 2.34 mm | 1.61 mm |
Morphological property | |||
Cap | |||
Cross sectional shape | rounding | rounding | rounding |
mound | mound | mound | |
Mottle of the surface | medium | medium | medium |
Size of mottle | small | small | medium |
Distribution of mottle | whole | whole | whole |
Clarity of mottle | very clear | very clear | very clear |
Size (diameter) | 19.8 mm | 19.7 mm | 18.8 mm |
Color of central area | grey- | grey- | grey- |
brown | brown | brown | |
199C | 199A | 199B | |
Color of peripheral area | grey- | grey- | grey- |
brown | brown | brown | |
199D | 199B | 199C | |
Thickness (mm) | 8.9 mm | 8.7 mm | 8.2 mm |
Fleshy | medium | medium | medium |
Gill | |||
Color | yellow- | yellow- | yellow- |
white | white | white | |
158C | 158C | 158C | |
Alignment | crinkle | crinkle | crinkle |
Width | medium | medium | medium |
Density | medium | medium | medium |
Stipe | |||
Shape | medium | long and | medium |
thick | thin | thick | |
Length | 49.3 mm | 55.7 mm | 46.2 mm |
Size (diameter) | 12.6 mm | 10.2 mm | 9.5 mm |
Color | white | white | white |
155B | 155B | 155B | |
Hair | absent | absent | absent |
Fleshy | medium | medium | medium |
Ratio of maximum diameter of | 1.61 mm | 1.68 mm | 1.55 mm |
stem to diameter just below cap | |||
Cultural property | |||
Development of fruit body | |||
Development | strain | strain | strain |
Optimal culture period | 70 days | 90 days | 90 days |
Length of time from fruit | 21.4 days | 21.1 days | 21.8 days |
body-formation promotion to | |||
fruit body harvesting at optimal | |||
temperature | |||
Optimal temperature for | 15° C. | 15° C. | 15° C. |
primordial development | |||
Optimal temperature for fruit | 15° C. | 15° C. | 15° C. |
body growth | |||
Yield | |||
Yield of fruit body | 133.8 g | 123.1 g | 117.6 g |
The number of productive stem | 32.8 | 37.6 | 40.8 |
*The employed color chart is R.H.S. Colour Chart, 2007, Fifth edition, prescribed by Royal Horticultural Society, England. |
Claims (1)
1. A new, distinct variety of Bunashimeji mushroom as substantially illustrated and described in the specification.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US15/932,642 USPP31279P3 (en) | 2018-03-19 | 2018-03-30 | Bunashimeji mushroom named ‘Marmo22go’ |
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP32950 | 2018-03-19 | ||
JPPBR32950 | 2018-03-19 | ||
US15/932,642 USPP31279P3 (en) | 2018-03-19 | 2018-03-30 | Bunashimeji mushroom named ‘Marmo22go’ |
Publications (2)
Publication Number | Publication Date |
---|---|
US20190289765P1 US20190289765P1 (en) | 2019-09-19 |
USPP31279P3 true USPP31279P3 (en) | 2019-12-24 |
Family
ID=67906444
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
US15/932,642 Active USPP31279P3 (en) | 2018-03-19 | 2018-03-30 | Bunashimeji mushroom named ‘Marmo22go’ |
Country Status (1)
Country | Link |
---|---|
US (1) | USPP31279P3 (en) |
-
2018
- 2018-03-30 US US15/932,642 patent/USPP31279P3/en active Active
Non-Patent Citations (1)
Title |
---|
NO REFERENCES CITED. /JH/ * |
Also Published As
Publication number | Publication date |
---|---|
US20190289765P1 (en) | 2019-09-19 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
Nelson et al. | Taro leaf blight in Hawaii | |
USPP21184P3 (en) | Bunashimeji mushroom plant named ‘Hokuto-18’ | |
KR102276931B1 (en) | New indica rice variety 'Sejong Indi 1' having excellent submergence tolerance, anaerobic germinability and blast resistance and breeding method thereof | |
JP5902968B2 (en) | Mushroom bed cultivation method | |
USPP31279P3 (en) | Bunashimeji mushroom named ‘Marmo22go’ | |
JP4778756B2 (en) | Mushroom artificial cultivation method | |
Kumara et al. | Improvement of strains of two oyster mushroom cultivars using duel culture technique | |
USPP35511P3 (en) | Bunashimeji mushroom named ‘HKHM25’ | |
JP2000209944A (en) | Artificial cultivation of pleurotus eryngii | |
USPP32842P3 (en) | Shiitake mushroom named ‘HOKSY 10gokin’ | |
Barh et al. | Effects of nitrogen supplementation with wheat straw on productivity of Pleurotus djamor (Rumph. Ex FR.) Boedijn | |
USPP33127P3 (en) | Maitake mushroom named ‘Grifon-8go’ | |
USPP26049P3 (en) | Bunashimeji mushroom plant named ‘marmo shiro-2’ | |
KR101110487B1 (en) | New mycoleptodonoides aitchisonii strains and artificial method for cultivating same | |
CN102177778A (en) | Method for increasing content of nutrient components in rice by thickening aleurone layer | |
USPP25856P3 (en) | Maitake mushroom named ‘Grifon-7’ | |
KR100395423B1 (en) | The novel pleurotus nebrodensis-k7 and the culture method for thereof | |
USPP29740P3 (en) | Shiitake mushroom plant named ‘HOKSY 8’ | |
USPP30282P3 (en) | Cauliflower mushroom named ‘Shirobanabijin’ | |
US20230103285P1 (en) | Maitake mushroom named 'yukigunimai 14go' | |
Chandrashekar et al. | Incompatibility and growth in Pleurotus flabellatus | |
Lyan | Selection of varieties and hybrids of melon resistant to diseases for protected soil of Uzbekistan | |
JP3482410B2 (en) | A new basidiomycete, Bunakaritake strain | |
Barh et al. | New strains in cultivated edible specialty mushrooms: PSCH-35 (Pleurotus sajor-caju) and DMRO-356 (Lentinula edodes) | |
USPP7339P (en) | Shiitake mushroom plant named `Hokken 601` |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
AS | Assignment |
Owner name: HOKUTO CORPORATION, JAPAN Free format text: ASSIGNMENT OF ASSIGNORS INTEREST;ASSIGNORS:NAKAGOSHI, AYUMI;TAKANO, MEGUMI;OUCHI, KENJI;REEL/FRAME:045758/0757 Effective date: 20180327 |