Shiitake mushrooms are the stronger, darker-flavored cousins ​​of the big mushrooms. Due to their unique characteristics in the culinary world, they are also being considered in the West. They are found on the shelves of any supermarket nationwide. They are an excellent source of selenium. The mycelium or threads convert and digest the wood into fungal tissues. After the wood has suffered enough deterioration, the fungi produce fruits. The fungi come out naturally from the spores of the wood in nature. A new life cycle begins when the wind blows over them. This is how they are done.

Growing it naturally:

Logs are usually filled during the fall and inoculated within thirty days. Trees felled during the summer are less favorable for shiitake logs because the bark is loose and low in sugar. Wood can be easily contaminated because it sheds quickly and further reduces good performance. After cutting the logs into the desired lengths, they are prepared for spawning or inoculation. The spawn is usually sawdust or wooden blocks. Holes are drilled into the logs and are evenly spaced. Plug spawns are inserted into the drilled holes and covered with hot wax. The growth of the mycelium lasts a few months and the logs are sent to a “nursery yard”. The trunks produce high growth during winters.

Two stages of synthetic production:

Step 1: The use of sawdust is used in synthetic formulations that comprise the substrate. It is the most favorite ingredient. Other ingredients can also include corn cobs, straw, and both. Many other substrates are added to calcium carbonate, table sugar and gypsum to produce better and optimum quality shiitake logs. After the selection of the ingredients, they are mixed in a suitable proportion. This backfill containing supplemented substrate nutrients is then treated in polypropylene bags that are heat resistant. They are further treated and autoclaved.

Stage 2: After the substrate is steam sterilized, they are incubated in the polypropylene bags, in a room that is powered and illuminated. The substrate is colonized by removing the bags after a spawning cycle of three weeks. This substrate is then kept in a browning room after the plastic bags have been removed. The logs that are contained in the moisture soak all the tanks after being kept in the Browning room. Before being placed, they are soaked for four hours before production. The boles then bear fruit after being soaked in moisture.

Outlook for the future:

Consumers are becoming more aware of functional foods and the exceptional culinary characteristics of these particular mushrooms. With the advancement of technology, it has helped the retail price of these mushrooms go down. The quality of the product has also increased along with the massive demands of the consumers. In these times, it has the best potential in the world of cooking. These also have a long shelf life and are therefore more preferred by consumers. Additional research is being carried out to find ways that can greatly reduce the gilding time, the run, and the spawning cycle. If these methods can be executed well in the future after testing and testing, the production will increase and the production cost will decrease.