Production of Andean-Patagonic edible mushroom Grifola gargal on wood-based substrates

Abstract

Grifola gargal is an edible mushroom with a characteristic almond flavor, and is found naturally in only limited areas of southern Argentina and Chile. The fruit body formations of G. gargal on wood-based substrates composed of a mixture of various hardwoods (mainly Quercus serrata) and/or Crytomeria japonica (sugi) were investigated. All 13 strains of G. gargal formed fruit bodies in the mixed hardwood medium, but the colors and morphological features of the fruit bodies were different for each strain. Of the strains tested, the strains GG010, GG006 and GG004 were suitable for commercial cultivation in mixed hardwood medium judging from their yield, biological efficiency (BE), cultivation period, color and mushroom shape. The fruit bodies of G. gargal (GG010) were formed even when sugi was added to the mixed hardwood medium (hardwood:sugi, 4:1 v/v). These results show that the Andean-Patagonic edible mushroom G. gargal can be produced at a reasonable cost in Japan using several strains and the commercially available mixed hardwood used for Lentinula edodes cultivation.