Morphological and genetic characteristics of Oyster mushrooms and conditions effecting on its spawn growing

In Vietnam, oyster mushrooms are particularly interesting as one kind of popular foods. In this research, 18 isolated strains were obtained from 6 different samples of fresh oyster mushrooms. Of these pure isolates, three groups performing significantly different ability of starch degradation at the 95% confidence level could be distinguished. One representative strain of each group was selected for further study of morphological and genetic characteristics, including strains no. 1.2 (TCT), 2.3 (TBT) and 5.2 (NBT). The morphological and molecular identification methods gave the similar results, in which two strains of white oyster mushrooms were Pleurotus floridanus and one strain of Japanese oyster mushroom was Pleurotus cystidiosus. Because of its highest performance in starch degrading activity, Pleurotus floridanus (strain 1.2) was selected for the study of conditions affecting on its spawn growing. Based on the statistical analysis, the favorable conditions for spawn growing were found at 57% humidity and at 27°C incubation temperature.