Selection of newly imported king oyster mushroom Pleurotus eryngii (DC.:Fr.) strains cultivated on agricultural byproducts in Viet Nam

Abstract

King oyster mushroom Pleurotus eryngii (DC.:Fr.) belonging to the genus Pleurotus is the third most cultivated edible mushroom in the world after button mushroom (Agaricus) and shiitake mushroom (Lentinus). In Vietnam, as one of the top six edible mushrooms, king oyster mushroom has been attracting wide attention in the agricultural technology for sustainable development program. In an attempt to search for potential strains with high yield, four newly imported strains were evaluated cultural and cultivation characteristics. Based on the obtained results, strain E11 collected from china exhibited the highest mycelial growth rate (4.0 to 4.44 mm/day), primordial formation percentage from 97.7 to 98.2%, and biological efficiency at 61.4%. The substrates have a significant difference at p<0.05 on the biological efficiency between E11 strain and other strains. The quality of the fruiting body of E11 strain was evaluated to be absolutely greater than the others in terms of morphology, size, total protein, and glucid content.