Mushroom named "Hokuto NT-100"

Abstract

A new and distinct variety of mushroom, named Hokuto NT-100, is described, which mushroom has the following characteristics: large cap, thick meat, nice consistency, nice taste, uniform growth when cultivated in a facility, and suitable for bottle cultivation. The variety of mushroom named Hokuto NT-100 was developed using Hokuto MY-95 and Hokuto MY-75, which are registered varieties of Hokuto Corporation, of Nagano-shi Japan, and a wild variety found in Aomori Prefecture of Japan.

Description

BACKGROUND OF THE INVENTION

The present invention relates to a new and distinct variety of mushroom having the following characteristics: large cap, thick meat, nice consistency, nice taste, uniform growth when cultivated in a facility, and suitable for bottle cultivation. The new variety of mushroom named Hokuto NT-100 was developed using Hokuto MY-95 and Hokuto MY-75, which are registered varieties of Hokuto Corporation, of Nagano-shi Japan, and a wild variety found in Aomori Prefecture of Japan.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a top view of the Hokuto NT-100 mushroom;

FIG. 2 is an oblique view of the Hokuto NT-100 mushroom;

FIG. 3 is a partial side view of the Hokuto NT-100 mushroom;

FIG. 4 is an oblique view of the Hokuto NT-100 mushroom in bottle cultivation;

FIG. 5 is a side view of the Hokuto NT-100 mushroom in bottle cultivation;

FIG. 6 is a top view of the Hokuto NT-100 mushroom in outdoor cultivation;

FIG. 7 is a top view of the Hokuto MY-95 mushroom for the purposes of comparison;

FIG. 8 is a side view of the Hokuto MY-95 mushroom;

FIG. 9 is a top view of the Hokuto MY-95 mushroom in outdoor cultivation;

FIG. 10 is a top view of the MH18211 mushroom for the purposes of comparison;

FIG. 11 is a side view of the MH18211 mushroom; and

FIG. 12 is a top view of the MH18211 mushroom in outdoor cultivation.

DETAILED DESCRIPTION OF THE INVENTION

The history of the Hokuto NT-100 mushroom in terms of improvement period and the like are set forth in the following chronological list of each stage of variety improvement:

January 1993: By crossing MH18206 and MH18215, the following three fungal strains were obtained: Hokuto MY-75, Hokuto MY-95 and GD99.

February 1995: Hyphae were obtained from Hokuto MY-75 and GD99.

March 1995: By crossing the hyphae of Hokuto MY-75 and GD99, MH182114 was obtained.

May 1996: From Hokuto MY-95, hyphae were obtained.

June 2000: From MY19284, hyphae were obtained.

August 2000: By crossing the hyphae of MH18284 and MY-95, MH182113 was obtained.

November 2000: From MH182114, hyphae were obtained.

July 2001: From MH182113, hyphae were obtained

January 2002: By crossing the hyphae of MH182113 and MH182114, a superior variety MH182115 was obtained.

March 2002 to March 2003: Tests were repeated to identify the characteristics of MH182115, and during this time, it was found that bottle cultivation was favorable, and stability, uniformity and differentiability were confirmed. In November 2002, MH182115 was named Hokuto NT-100 and variety improvement was completed. More tests were conducted after that, and characteristics tests were completed in March 2003.

The system which resulted in the Hokuto NT-100 mushroom can be summarized as follows:

Crossbreeding System The Hokuto NT-100 mushroom has the following characteristics: large cap, thick meat, nice consistency, nice taste, uniform growth when cultivated in a facility, and suitable for bottle cultivation.

When Hokuto NT-100 was cultured with commercially available varieties, inhibition zones were seen. In addition, the optimal temperature for hyphal growth was approximately 24 C.

The morphological characteristics of Hokuto NT-100 are as follows: at the time of harvest, the cap is fan-shaped or circular; the margin is rounded off; hair is minimal; pore shape is elliptical (Type 1); and pore cross section is uneven. When naturally cultivated, the mode of development is medium and development occurs in September. Experimental data have also shown that the length of time from inoculation to development is 63 days; the optimal development temperature is 18-20 C; the optimal growth temperature is 17-18 C; and yield is 547.2 g.

With regard to other characteristics, the vitamin D₂ content of Hokuto NT-100 was high at 20.6 mg/100 g (international units: 824 IU) according to experimental data.

Some of these characteristic tests for Hokuto NT-100 as compared to similar mushroom varieties Hokuto MY-95 and MH18211 (Mori Sangyo #51) are summarized in the following table:

	Characteristic code of filed variety
Characteristics	01	02	03	04	05
Genetic
Dual culture
Dislike-touch reaction	−
Physiology
Mycelial growth
Effect of temperature
The optimum (° C.)	22	23	{circle around (24)}	25	26
Growth rate
10° C.
15° C.
20° C.
25° C.
30° C.
35° C.
Mycelial color
shape of the surface of		taugh
the colony
Shape of colony edge
colony thickness			thin		medium
Density of hyphae					medium
Cultivation
characteristics
Capsule formation			little
Capsule coloration
Length of time until	<30	31˜	41˜	51˜
fruit body fromation at		40	50	60
optimal temperature
Development period
(natural cultivation)
Optimal development	<15		20˜	>25
temperature (° C.)			25
Optimal fruit body		18˜	>21
growth temperature		21
(C.)
Other
Budding period			Early
(natural cultivation)
Yield (g/bottle)
Morphology
Cap
Size			small		medium
Thickness			Thin
Notch
Cross sectional shape	1	{circle around (2)}	3
Face color	{circle around (W)}	G-W	D-	B	D-B
			G
Annulus	1	2	{circle around (3)}	4
Hair					medium
Tube
Shape of tube face	{circle around (1)}	2	3	4
Uneveness of cross	Absent
sectional the tip of
tube
Tube position	1	2	3
Stipe shape	1	{circle around (2)}	3
	Characteristic code of
	filed variety	Note
	Characteristics	06	07	08	09	(Data)
	Genetic
	Dual culture
	Dislike-touch reaction				+	−
	Physiology
	Mycelial growth
	Effect of temperature
	The optimum (° C.)	27	28	29	30	24° C.
	Growth rate
	10° C.					0.8
	15° C.					1.7
	20° C.					2.4
	25° C.					2.6
	30° C.					1.0
	35° C.					0.1
	Mycelial color				pther	white
	shape of the surface of				other	smaooth
	the colony
	Shape of colony edge				regular	irregular
	colony thickness					thick
	Density of hyphae		dense			sparse
	Cultivation
	characteristics
	Capsule formation		much			medium
	Capsule coloration				present	absent
	Length of time until	>70				63 days
	fruit body fromation at
	optimal temperature
	Development period					6 month
	(natural cultivation)
	Optimal development					18˜20° C.
	temperature (C.)
	Optimal fruit body					17˜18° C.
	growth temperature
	(C.)
	Other
	Budding period		Late			intermediate
	(natural cultivation)
	Yield (g/bottle)					547.2 g
	Morphology
	Cap
	Size					56.4 mm
	Thickness		Thick			2.6 mm
	Notch				present	Absent
	Cross sectional shape					type 2
	Face color				other	dark Brown
	Annulus				other	type 3
	Hair		many			few
	Tube
	Shape of tube face				other	type 1
	Uneveness of cross					present
	sectional the tip of
	tube
	Tube position				other	type 3
	Stipe shape				other	type 2
	Code of the
	similar variety
Characteristics	Hokuto MY-
95	HM18211
Genetic
Dual culture
Dislike-touch reaction	09	09
Physiology
Mycelial growth
Effect of temperature
The optimum (° C.)	04	05
Growth rate
10° C.	0.9	0.8
15° C.	1.4	1.8
20° C.	1.6	2.5
25° C.	2.0	2.9
30° C.	1.2	2.7
35° C.	0.1	0.2
Mycelial color	01	01
shape of the surface of	01	01
the colony
Shape of colony edge	01	09
colony thickness	05	03
Density of hyphae	03	03
Cultivation
characteristics
Capsule formation	05	05
Capsule coloration	01	09
Length off time until	05	06
fruit body fromation at
optimal temperature
Development period	6 month	7 month
(natural cultivation)
Optimal development	022	02
temperature (C.)
Optimal fruit body	01	01
growth temperature
(C.)
Other
Budding period	05	05
(natural cultivation)
Yield (g/bottle)	575.9 g	338.9 g
Morphology
Cap
Size	07	07
Thickness	05	05
Notch	01	09
Cross sectional shape	02	02
Face color	Grayish	Grayish
	brown	yellow
Annulus	03	02
Hair	03	03
Tube
Shape of tube face	02	01
Uneveness of cross	09	09
sectional the tip of
tube
Tube position	03	03
Stipe shape	02	01

Distinguishable characteristics of Hokuto NT-100 are set forth in the following: When cultured with Hokuto MY-95, an inhibition zone is seen. Hokuto NT-100 is different from Hokuto MY-95 in the following characteristics: optimal growth temperature is 24 and 26 C, respectively; meat thickness is thick and regular, respectively; yield is 547.2 and 575.9 g, respectively; cap surface color is dark red and grayish brown, respectively; and pore surface shape is type 1 and 2, respectively. When cultured with MH18211, an inhibition zone is seen. Hokuto NT-100 is different from MH18211 in the following characteristics: optimal growth temperature is 24 and 28 C, respectively; margin shape is irregular and regular, respectively; meat thickness is thick and regular, respectively; bottom capsule is present and absent, respectively; length of time from inoculation to development is 63 and 73 days, respectively; length of time for natural development is 6 and 7 months, respectively; yield is 547.2 and 338.9 g, respectively; cap gill is present and absent, respectively; cap surface is color dark red and grayish yellow, respectively; annellation type is 3 and 2, respectively; and cross section shape of stipe is type 2 and 1, respectively.

The above comparative test results were based, at least in part, on the following tests where the cultivation conditions under which the above-mentioned characteristic tests were conducted were as follows:

a. Cultivation site: Mushroom Research Laboratory, Hokuto Corporation, Nagano, Japan.

b. Cultivation period: March 2002 to March 2003

c. Cultivation methods (location, facility, medium, cultivation mode, scale, etc.). Mushrooms listed in the test results were cultivated using conventional methods in a culture room with 300 containers and a growth room with 300 containers. In the characteristics tests, cultivation was performed using ten bags per block and the cultivation experiment was repeated twice.

The following tests were conducted:

(1) Dual Culture—conducted according to the examination standards for mushrooms where characteristics were observed on Difco PDA medium. The strains used were: MH18211 Commercial strain (Mori Sangyo #51)

MH182113 mating strain

MH182114 mating strain

MH18284 Wild type

Hokuto MY-75

Hokuto MY-95

MH18212 Commercial strain (Fujimoto sangyou M10)

MH18222 Commercial strain (Tochiokimaitake)

MH148261 Commercial strain (Tokatiana)

With regard to the dislike-touch reaction, the results were as follows where + is present and − is absent.

Hokuto NT-100
Hokuto NT-100 −
MH18211       +
MH182113      +
MH182114      +
MH18284       +
Hokuto MY-75  +
Hokuto MY-95  +
MH18212       +
MH18222       +
MH148261      +

(2) Mycelial growth—the growth of Hokuto NT-100 was compared with Hokuto MY-95 and MH18211.

	temperature(° C.)
	10	15	20	25	30	35
Hokuto NT-100(mm/day	0.8	1.7	2.4	2.6	1.0	0.1
Hokuto MY-95(mm-day)	0.9	1.4	1.6	2.0	1.2	0.1
MH18211(mm/day)	0.8	1.8	2.5	2.9	2.7	0.2

	temperature(° C.)
	20	22	24	26	28	30	optimum temp.
Hokuto NT-100(mm/day	2.3	2.5	2.6	2.5	2.1	1.3	24
Hokuto MY-95(mm-day)	1.6	1.8	2.1	2.2	2.0	1.9	26
MH18211(mm/day)	2.4	2.8	3.0	3.2	3.3	3.2	28

(3) Characteristics data—cultivation data for Hokuto NT-100 was compared with Hokuto MY-95 and MH18211.

Characteristics	Hokuto NT-100	Hokuto MY-95	MH18211
Capsule	Medium	Medium	Medium
formation
Capsule	Absent	Absent	Present
coloration
Length of time	60-63 days	60-63 days	71-73 days
until fruit body
formation at
optimal temper-
ature
Optimal develop-	18—21 C.	18-21 C.	18-20 C.
ment temperature
Optimal fruit	17-18 C.	17-18 C.	17-18 C.
body growth
temperature
Development	September	September	September
period (nat-
ural cultivation)
Yield	574.2 ± 2.6 g	575.9 ± 53.8 g	338.9 ± 44.7 g
Cap size	56.4 ± 16.5 mm	43.6 ± 15.8 mm	45.1 ± 10.9
			mm
Cap thickness	2.6 ± 0.4 mm	2.6 ± 0.5 mm	2.6 ± 0.5 mm
Cap surface color	Dark yellow red	Grayish brown	Grayish
	(1910)	(1919)	yellow
			(2212)

(4) Temperature data—data for the optimum development temperature of Hokuto NT-100 was determined using conventional cultivation methods where fungal development was monitored at different temperatures, the results being as follows:

TABLE 1
Primordium formation at each development temperature
Development
temperature (C.) Hokuto NT-100
<15              Primordium formation occurred 61 days
                 after inoculation
16-20            Primordium formation occurred 56 days
                 after inoculation
21-25            Low pigmentation on the culture
                 medium surface
>25              No budding

As shown in Table 1, while primordium formation occurred at temperatures below 20° C., when considering cultivation style and productivity, earlier primordium formation is desirable. Therefore temperatures between 16 and 20° C. were suitable, and, in this temperature range, development was most favorable at 18-20° C.

(4) Vitamin D2 Content

The vitamin D2 content in the fruit body was measured with HPLC and the results were as follows:

	Hokuto	Hokuto
	NT-100	MY-95	HM18211
	The vitamine D2	20.6	15.6	7.1
	(μg/100 g)
	The vitamine D2	824.0	624.0	280.0
	(IU/100 g)

Claims

1. A new and distinct variety of mushroom, substantially as described and claimed.