Production of Mushroom Fruiting Bodies on the Surface of Submerged Cultures

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Abstract
The fruiting bodies of Pleurotus sapidus, oyster mushroom, one of the mushrooms treasured by gourmets, were produced in shake cultures with liquid medium. Fruiting body initials were produced after shaking about 30 days. When flasks containing the initials formed on the shaker were placed at rest in an appropriate environment, small basidiocarps of normal morphology were produced. The effectiveness of this technique for agronomic proliferative purposes was evaluated.

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