Grifola frondosa AM-P9

Agrocybe aegerita AM-G11

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Strain: Grifola frondosa AM-P9


=Polyporus frondosus (Dicks.) Fr.


Common Names: Hen of the Woods, Ram's Head, Ash Tree Flower (灰樹花), Maitake (マイタケ), Poule des Bois, Gemeine Klapperschwamm, Gallina dei Boschi


Grifola frondosa, commonly called maitake “the dancing mushroom,” because you will dance when you see this mushroom. It’s also called hen- of-the-woods, because of its similar appearance to a hen, as well as its texture when cooked. Maitake is a facultative parasite found growing mostly under oak (Quercus spp.), causing a delignifying butt rot of both the sapwood and the heartwood. Fruiting bodies will appear perennially, often in the same place for a number of years. It occurs most prolifically in the northeastern regions of the United States and Japan, but is also distributed as far west as Idaho. G. frondosa grows from an underground tuber-like structure known as a sclerotium, about the size of a potato. The fruiting body, occurring as large as 100 cm, is a cluster consisting of multiple smoky-brown caps which are often curled or spoon-shaped, with wavy margins and 2–7 cm broad. The undersurface of each cap bears approximately one to three pores per millimeter, with the tubes rarely deeper than 3 mm. The milky-white stipe has a branching structure and becomes tough as the mushroom matures. Maitake can grow to more than 50 pounds (20 kilograms), earning this giant mushroom the title "King of Mushrooms," in Japan. Maitake is one of the major culinary mushrooms used in Japan, used in a wide variety of dishes, often being a key ingredient in nabemono. Maitake is popularly cultivated both indoors and outdoors for its long revered culinary and medicinal values. It is grown much like shiitake, however it is a finicky fruiter, and usually requires cold shocking to stimulate the formation of primordia. Maitake also likes subdued indirect lighting to fruit, although some strains will fruit in the dark.


Application: choice edible, medicinal usage and compounds.


Characteristics: Maitake fruitbodies are composed of multiple dark gray-brown caps sharing a common base. Frutibodies are fleshy to fibrous in consistency and highly prised because of their medicinal and culinary value.


Temperature Range: Low: 55-60 °F (10-18 °C) fruiting temperature.


Recommended Substrate: hardwood chips mixed with sawdust (oak, poplar, beech, elm, alder and willow) supplemented with wheat bran.

Cellulose Decomposers: Hardwood Sawdust:

Most popular species under cultivation are naturally wood inhabiting fungi. So, growing on sawdust is a logical choice. Sawdust is mixed with wheat bran (or another nitrogen source) at 5-15% and Calcium Carbonate (CaCO3) (a buffering agent) at 2-3%, and filled into autoclavable bags. The bags are sterilized for a minimum of 1 hour at 121°C (15 psi when at sea level). Note sterilization exposure times vary depending on pressure and elevation. Finally, the substrate is cooled to at least 25°C (approx. 80°F) then, inoculated with grain or liquid spawn and incubated at appropriate temp for the species until colonization is complete.

Recommended species on hardwood sawdust:

Agrocybe aergerita, Antrodia camphorata, Armillaria mellea, Auricularia auricular-judae, Fistulina hepatica, Flammulina velutipes, Fomes fomentarius, Ganoderma applanatum, G. australe, G. lucidum, G. curtisii, Grifola frondosa, Hericium americanum, H. clathroides, H. coralloides, H. erinaceus, Hypholoma capnoides, H. sublateritium, Hypsizygous marmoreus, H. tessulatus, H. ulmarius, Inonotus obliquus, Laetiporus sulphureus, Lentinula edodes, Macrolepiota procera, Omphalotus sp., Panellus stipticus, Phellinus linteus, Pholiota nameko, Piptoporus betulinus, Pleurotus sp., Polyporus squamosus, Polyporus umbellatus, Schizophylum commune, Sparassis crispa, Stropharia rugoso-annulata, Trametes sp., Tremella mesenterica, and Xylaria hypoxylon


Recommended Media Type: PDY MYA MEP


History: from U.S.A., Arizona


DNA Sequence: Available (ITS)


Price: $350

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