Here you can find a complete list of our culture mushroom. You will find a description of the types and all the unique features of our strains. Also, there are a total parameters of cultivation for every culture!
Sve naše kulture su dostupne za prodaju kao tekuće kulture i micelij!
Plava bukovača HK35
Pleurotus ostreatus var. HK35
Plava bukovača HK35 (Pleurotus ostreatus var. HK35) je poznata po svojoj plavičastoj boji klobuka, koja ovu sortu čini posebno atraktivnom i prepoznatljivom. Ova sorta je prilagođena uzgoju u različitim uslovima i nudi visoku produktivnost. Odlično uspijeva u širem rasponu temperatura. Prinosi su konstantni i pouzdani, uz zadržavanje visokog kvaliteta.
Substrat: Drvo, piljevina, slama, toz od kave, pamučni otpad, panjevi ili druge lignocelulozne sirovine.
Ciklus branja: Svakih 7-14 dana, kroz tri do pet valova.
Biološka efikasnost: 80-150%
PARAMETERS FOR CULTIVATION
Phase 1: Mycellium growth
Temperature range: 22-26°C
Humidity: 85-95%
Duration: 14-21 days
CO2: 5.000-20.000 ppm
Changes to the fresh air: 1 hour
Phase 2: Plodnošenje and vintage
Temperature: 10-21°C
Humidity: 85-90%
Duration: 4-7 days
CO2: <1.000 ppm
Changes to the fresh air: 4-8 per hour
Plava bukovača N8
Pleurotus ostreatus var. N8
Plava bukovača N8 (Pleurotus ostreatus var. N8) je visokokvalitetna sorta plave bukovače poznata po svojoj prilagodljivosti i otpornosti. Karakterišu je tamnoplavi klobuci koji se posvijetle tokom sazrijevanja, što joj daje jedinstven izgled i povećava njenu tržišnu vrijednost.
Prednosti:
Sorta je idealna za uzgoj i u manje kontroliranim uslovima.
Konstantni prinosi kroz više valova.
Jedinstven izgled: Tamnoplavi klobuci koji se prepoznaju na tržištu.
Substrat: Drvo, piljevina, slama, pamučni otpad, toz od kave ili panjevi.
Ciklus branja: Svakih 7-12 dana, u četiri do šest valova.
Biološka efikasnost: 90-160%
PARAMETERS FOR CULTIVATION
Phase 1: Mycellium growth
Temperature range: 22-26°C
Humidity: 85-95%
Duration: 14-21 days
CO2: 5.000-20.000 ppm
Changes to the fresh air: 1 hour
Phase 2: Plodnošenje and vintage
Temperature: 10-21°C
Humidity: 85-90%
Duration: 4-7 days
CO2: <1.000 ppm
Changes to the fresh air: 4-8 per hour
Blue bukovača SPOPPO
Pleurotus ostreatus
Plava bukovača bez spora, ili Pleurotus ostreatus, je varijanta ove gljive koja se ističe po nedostatku spora.
Idealna je za osobe koje su alergične na spore, a prinosi su isti kao i kod kod ostalih pleurotusa.
Substrat: Drvo, piljevina, slama, toz od kave, peleti, panjevi.
Cycle pickin: every 7-14 days for three to five waves
Biological efficiency: 75-150%
PARAMETERS FOR CULTIVATION
Phase 1: Mycellium growth
Temperature range: 20-24°C
Humidity: 85-95%
Duration: 10-14 days
CO2: 5.000-20.000 ppm
Changes to the fresh air: 1 hour
Phase 2: Plodnošenje and vintage
Temperature: 10-21°C
Humidity: 85-90%
Duration: 7-14 days
CO2: <1.000 ppm
Changes to the fresh air: 4-8 per hour
Blue bukovača wild findings
Pleurotus ostreatus
Plava bukovača divljeg nalaza, ili Pleurotus ostreatus, je divljerastuća varijanta ove popularne gljive. Ima intenzivnu plavu boju i karakterističan okus. Specifično kod ovog divljeg soja je što može da raste na jako niskim temperaturama.
Substrat: Drvo, piljevina, slama, panjevi, toz od kave, peleti.
Cycle pickin: every 7-14 days for three to five waves
Biological efficiency: 75-125%
PARAMETERS FOR CULTIVATION
Phase 1: Mycellium growth
Temperature range: 20-22°C
Humidity: 85-95%
Duration: 10-14 days
CO2: 5.000-20.000 ppm
Changes to the fresh air: 1 hour
Phase 2: Plodnošenje and vintage
Temperature: 2-15°C
Humidity: 85-90%
Duration: 7-14 days
CO2: <1.000 ppm
Changes to the fresh air: 4-8 per hour
Yellow Bukovača
Pleurotus citrinopileatus
Žuta bukovača, ili Pleurotus citrinopileatus je zapanjujuća vrsta gljive bukovače za koju se vjeruje da potječe iz šumovitih suptropskih područja jugoistočne Azije.
Striking gold color, gives the fruits on a wide range of substrates including: wood logs, sawdust, and straw. Like a fungus bukovača, relatively forgiving, which makes it an ideal strain for beginners.
Substrat: Drvo, piljevina, slama, toz od kave, drvene oblice, panjevi.
Cycle pickin: every 7-14 days for three to five waves
The Biological Efficiency Of 60-100%
PARAMETERS FOR CULTIVATION
Phase 1: Mycellium growth
Temperature range: 24-29°C
Humidity: 85-95%
Duration: 12-21 days
CO2: 5.000-20.000 ppm
Changes to the fresh air: 1 hour
Phase 2: Plodnošenje and vintage
Temperature range: 22-30°C
Humidity: 85-90%
Duration: 4-7 days
CO2: <1.000 ppm
Changes to the fresh air: 4-8 per hour
Pink Bukovača
Pleurotus djamor
Pink bukovača, or Pleurotus djamor, according to his vibrantnom pink color and a unique flavor.
Ova gljiva može uspješno rasti na različitim podlogama, uključujući drvo, slamu, toz od kave, pelet i drvene oblice.
This species is very aggressive kolonizator. Mushrooms need a pick before full maturity, when the color and flavor best. This species has a short lifespan after harvest, no more than 3-4 days.
Substrat: Drvo, piljevina, slama, toz od kave, palet, drvene oblice, panjevi
Cycle pickin: every 7-14 days for three to five waves
Biological efficiency: 75-150%
PARAMETERS FOR CULTIVATION
Phase 1: Mycellium growth
Temperature range: 20-30°C
Humidity: 85-95%
Duration: 12-21 days
CO2: 5.000-20.000 ppm
Changes to the fresh air: 1 hour
Phase 2: Plodnošenje and vintage
Temperature range: 20-30°C
Humidity: 85-90%
Duration: 4-7 days
CO2: <1.000 ppm
Changes to the fresh air: 4-8 per hour
Brijestovača
Hypsizygus ulmarius
Bijela bukovača, ili Hypsizygus ulmarius, ima blag i svjež okus s notama orašastih tonova. Tekstura joj je nježna, slična teksturi kao i kod drugih bukovača.
Culinary, this fungus can add fortune to taste a variety of dishes, including pasta, rižote, soup or stir-fry.
Often grows in various types of wood, including oak, bukvu, birch. This adaptability makes it a popular choice for growers, since it can grow in different conditions.
Cycle pickin: every 7-14 days for three to five waves
Biological efficiency: 60 through 80 converging%
PARAMETERS FOR CULTIVATION
Phase 1: Mycellium growth
Temperature range: 22-26°C
Humidity: 85-95%
Duration: 14-21 days
CO2: 5.000-20.000 ppm
Changes to the fresh air: 1 hour
Phase 2: Plodnošenje and vintage
Temperature: 10-21°C
Humidity: 85-90%
Duration: 4-7 days
CO2: <1.000 ppm
Changes to the fresh air: 4-8 per hour
White dwarf oyster mushroom
Pleurotus nebrodensis
White dwarf bukovača, or Pleurotus Nebrodensis, is characterized by a soft white color and mild flavor.
Its delicate flavor makes it very versatile in various culinary dishes, including deep-fried fries, soup and pasta.
Adaptability to different mats, and a relatively rapid growth make it a suitable candidate for commercial cultivation.
Substrat: Wood, sawdust, straw
Cycle pickin: every 7-14 days for three to five waves
Biological efficiency: 30-80%
PARAMETERS FOR CULTIVATION
Phase 1: Mycellium growth
Temperature range: 22-25°C
Humidity: 85-95%
Duration: 14-21 days
CO2: 5.000-20.000 ppm
Changes to the fresh air: 1 hour
Phase 2: Plodnošenje and vintage
Temperature: 10-20°C
Humidity: 85-90%
Duration: 4-7 days
CO2: <1.000 ppm
Changes to the fresh air: 4-8 per hour
Italian bukovača
Pleurotus pulmonarius
Italijanska bukovača, ili Pleurotus pulmonarius, je poznata po svojoj karakterističnoj svjetlijoj boji i bogatom okusu.
Međutim, daje plod na višim temperaturama od bukovača i stoga se može uzgajati u mini foliji i u stanu.
Substrat: Drvo, piljevina, slama, panjevi, toz od kave, peleti.
Cycle pickin: every 7-14 days for three to five waves
Biological efficiency: 75-130%
PARAMETERS FOR CULTIVATION
Phase 1: Mycellium growth
Temperature range: 22-26°C
Humidity: 85-95%
Duration: 12-16 days
CO2: 5.000-20.000 ppm
Changes to the fresh air: 1 hour
Phase 2: Plodnošenje and vintage
Temperature: 24-29°C
Humidity: 85-90%
Duration: 7-14 days
CO2: <1.000 ppm
Changes to the fresh air: 4-8 per hour
Black pearl bukovača
Pleurotus ostreatus hybrid
Crna Biserna bukovača, Japanskog porijekla, ova sorta je hibrid europskih i azijskih sorti P. ostreatus. Uz velike mesnate stabljike i klobuke, ova gljiva poznata je kao Kraljevski crni biser, zbog sličnosti s Kraljevskom bukovačom (P. Eryngii).
Međutim, ova je gljiva manje zahtjevna za uzgoj od Kraljevske bukovače. Brzi je kolonizator supstrata koji daje guste, mesnate gljive.
Substrat: Wood, sawdust, straw
Cycle pickin: every 7-14 days for three to five waves
Biological efficiency: 60 through 80 converging%
PARAMETERS FOR CULTIVATION
Phase 1: Mycellium growth
Temperature range: 20-24°C
Humidity: 85-95%
Duration: 10-14 days
CO2: 5.000-20.000 ppm
Changes to the fresh air: 1 hour
Phase 2: Plodnošenje and vintage
Temperature: 10-21°C
Humidity: 85-90%
Duration: 7-14 days
CO2: <1.000 ppm
Changes to the fresh air: 4-8 per hour
King Oyster Mushroom
Pleurotus eryngii
Kraljevska bukovača, ili Pleurotus eryngii, zaslužuje svoje ime, jedna je od najvećih u rodu. Osobito popularna u Europi, ova gusta i mesnata gljiva izvrsna je zamjena za meso.
Kraljevska daje plodove na tvrdom drvetu i slami i pogodan je za pocetnike i iskusne uzgajivače. He's going on the straw, but the yields are low compared with P. ostreatus or P. pulmonarius on the same surface.
This sort of gives the fruits of 15-21c. The use of a short fall temperatures (‘cold shock’) to ~10-15c order to incirale primordije, before increasing the temperature plodonošenja.
Cycle pickin: every 7-14 days for three to five waves
Biological efficiency: 60 through 80 converging%
PARAMETERS FOR CULTIVATION
Phase 1: Mycellium growth
Temperature range: 20-24°C
Humidity: 85-95%
Duration: 14-21 days
CO2: 5.000-20.000 ppm
Changes to the fresh air: 1 hour
Phase 2: Plodnošenje and vintage
Temperature: 8-16°C
Humidity: 85-90%
Duration: 14-21 days
CO2: <1.000 ppm
Changes to the fresh air: 4-8 per hour
Shiitake 3790
Lentinula edodes
Shiitake 3790, or Lentinula edodes, the distinctive gourmet mushrooms with strong umami flavor.
This breed Shiitake 3790 is the most prevalent sort of Shiitake in Europe.
Substrat: Wood, sawdust
Ciklus branja: svakih 14-21 dana po dva do tri vala
Biological efficiency: 50-100%
PARAMETERS FOR CULTIVATION
Phase 1: Mycellium growth
Temperature: 21 – 24°C
Humidity: 95 – 100%
Duration: 55-70 days
Changes to the air in the room: 0 – 1 hour
Phase 2: Plodnošenje and vintage
Temperature: 10-15 °C
Humidity: 60 – 80%
Duration: 7 days
Change the air in the room: 4 – 8 an hour
Shiitake for straw
Lentinula edodes
Shiitake was cultivated on straw, is a breed shiitake mushrooms, which grow on the surface of the straw. This makes it suitable for cultivation in the balama straw, unlike most other strains Shiitake. Soy “breaks” belongs to shiitakeu with lower temperature plodonošenja (14 – 16 °C).
Can ploditi and at higher temperatures, but that's not optimal and can lead to not-so-pretty developed vegetation of the body.
Substrat: Straw
Ciklus branja: svakih 14-21 dana po dva do tri vala
Biological efficiency: 40-80%
PARAMETERS FOR CULTIVATION
Phase 1: Mycellium growth
Temperature: 23 – 26°C
Humidity: 95 – 100%
Duration: 8 – 10 weeks
Changes to the fresh air: 0 – 1 hour
Phase 2: Plodnošenje and vintage
Temperature: 14 – 16 °C
Humidity: 85 – 95%
Duration: 5 – 8 days
Changes to the fresh air: 5 – 8 an hour
Summer shiitake
Lentinus squamosus
Summer shiitake, or Lentinus squamosus, is a breed shiitake mushrooms, which stands out with its ability growth during the warmer months.
Ova gljiva ima blagu aromu i teksturu te se uzgaja na piljevini. Za optimalan rast potrebni su joj topliji uvjeti i visoka vlažnost zraka.
Substrat: Wood, sawdust
Ciklus branja: svakih 14-21 dana po dva do tri vala
Biological efficiency: 50-90%
PARAMETERS FOR CULTIVATION
Phase 1: Mycellium growth
Temperature range: 21-24 °C
Humidity: 80-90%
Duration: 8 – 10 weeks
Changes to the fresh air: 1 hour
Phase 2: Plodnošenje and vintage
Temperature: 18-24°C
Humidity: 85-90%
Duration: 14-21 days
Changes to the fresh air: 4-8 per hour
Lion's beard
Hericeum erinaceus
Lion's Beard pride, or Hericium erinaceus, is a species of fungus similar to the lion mane for its structure and characteristic appearance.
Substrat: Wood, sawdust, straw, other organic materials
Cycle pickin: every 8-12 days for two to four wave
Biological efficiency: 90-130%
PARAMETERS FOR CULTIVATION
Phase 1: Mycellium growth
Temperature range: 20-24°C
Humidity: 85-95%
Duration: 14-21 days
Changes to the fresh air: 1 hour
Phase 2: Plodnošenje and vintage
Temperature: 10-20°C
Humidity: 85-90%
Duration: 14-21 days
Changes to the fresh air: 4-8 per hour
Lion's Mane
Hericeum erinaceus
Lion's mane is a visually striking fungi, highly appreciated due to its fleshy texture, and flavor that can be compared with the lobster.
Spužvasto, and sometimes polušuplje, fertile body is white to pale cream color.
But what makes a good meal, lion's mane is prized for its healing properties. It's been reported that H erinaceus has properties against cancer, lowers cholesterol, and even a number of neurological advantages.
Substrat: Wood, sawdust, other organic materials
Cycle pickin: every 8-12 days for two to four wave
Biological efficiency: 90-140%
PARAMETERS FOR CULTIVATION
Phase 1: Mycellium growth
Temperature: 21 – 24°C
Humidity: 90 – 100%
Duration: 10 – 14 days
Changes to the fresh air: 0 – 1 hour
Phase 2: Plodnošenje and vintage
Temperature: 18 – 24°C
Humidity: (85) 90 – 95%
Duration: 4 – 5 days
CO2: 500 – 1.000 ppm
Changes to the fresh air: 5 – 8 an hour
Lion's mane summer strain
Hericeum erinaceus
Lion's mane is a visually striking fungi, highly appreciated due to its fleshy texture, and flavor that can be compared with the lobster.
Spužvasto, and sometimes polušuplje, fertile body is white to pale cream color.
Osim što čini ukusan obrok, lavlja griva je cijenjena i zbog svojih ljekovitih svojstava. Ovaj soj je idealan za ljetnih vrućina.
Substrat: Drvo, piljevina, drugi organski materijali.
Cycle pickin: every 8-12 days for two to four wave
Biological efficiency: 90-130%
PARAMETERS FOR CULTIVATION
Phase 1: Mycellium growth
Temperature: 21 – 27°C
Humidity: 90 – 100%
Duration: 10 – 14 days
Changes to the fresh air: 0 – 1 hour
Phase 2: Plodnošenje and vintage
Temperature: 20-30°C
Humidity: (85) 90 – 95%
Duration: 4 – 5 days
CO2: 500 – 1.000 ppm
Changes to the fresh air: 5 – 8 an hour
Coral igličar
Hericeum coralloides
Coral igličar's a mushroom that your appearance is reminiscent of the coral.
Ona je još jedna. gljiva iz roda Hericium (to je rođak lavlje grive). Ima plodno tijelo bez peteljke i ledenice poput koralja koje se izdužuju kako dostiže zrelost.
This is the mushroom visually stunning and a great decoration on a nice plate.
Substrat: Drvo, piljevina, slama, drugi organski materijali.
Cycle pickin: every 8-12 days for two to four wave
Biological efficiency: 25-80%
PARAMETERS FOR CULTIVATION
Phase 1: Mycellium growth
Temperature range: 20-24°C
Humidity: 85-95%
Duration: 10-14 days
Changes to the fresh air: 1 hour
Phase 2: Plodnošenje and vintage
Temperature: 12-20°C
Humidity: 85-90%
Duration: 14-21 days
Changes to the fresh air: 4-8 per hour
Reishi
Ganoderma resinaceum
Reishi, or Ganoderma resinaceum, is a type of fungus similar in appearance and the properties of the as and Ganoderma lucidum.
Karakterizira je tamnocrvenkasti do smeđi šešir i bijele do svijetlo smeđe spore.
Substrat: Drvo, piljevina, slama, ostali organski materijali.
Cycle pickin: every 90-120 days for the two wave
Biological efficiency: 25-40%
PARAMETERS FOR CULTIVATION
Phase 1: Mycellium growth
Temperature range: 21 – 27°C
Humidity: 70-90%
Duration: 10-20 days
Changes to the fresh air: 1 hour
Phase 2: Plodnošenje and vintage
Temperature: 20 – 28 °C
Humidity: 85-95%
Duration: 50-90 days
Changes to the fresh air: 4-8 per hour
Reishi
Ganoderma lucidum
Reishi,Oak Sjajnica or Ganoderma lucidum is a mushroom that is often referred to as “fungus of immortality” because of its extraordinary ljekovitosti.
It's more healing than gourmet edible species. Used for thousands of years in China and Japan, this fungus was announced as the prolonging of life expectancy, the fight against cancer, improve the immune responses and encourage the recovery of all kind of diseases!
This fungus is known for its characteristic reddish brown hat and purple brown track below.
Substrat: Wood, sawdust, other organic materials
Cycle pickin: every 90-120 days for the two wave
Biological efficiency: 25-40%
PARAMETERS FOR CULTIVATION
Phase 1: Mycellium growth
Temperature range: 21 – 27°C
Humidity: 70-90%
Duration: 10-20 days
Changes to the fresh air: 1 hour
Phase 2: Plodnošenje and vintage
Temperature: 21 – 27 °C
Humidity: 85-95%
Duration: 50-90 days
Changes to the fresh air: 4-8 per hour
Black Reishi
Ganoderma formosanum
Black Reishi, or Ganoderma formosanum, is a species of Reishi mushrooms, which stands out for its black color and extraordinary healing properties.
This type of fungi is often used in traditional chinese medicine because of its numerous health benefits.
Substrat: Wood, sawdust, straw, other organic materials
Cycle pickin: every 90-120 days for the two wave
Biological efficiency: 25-30%
PARAMETERS FOR CULTIVATION
Phase 1: Mycellium growth
Temperature range: 24-27°C
Humidity: 70-90%
Duration: 14-21 days
Changes to the fresh air: 1 hour
Phase 2: Plodnošenje and vintage
Temperature: 20-25°C
Humidity: 85-95%
Duration: 50-80 days
Changes to the fresh air: 4-8 per hour
Antler Reishi
Ganoderma multipileum
Antler Reishi je dekorativna i medicinski vrijedna gljiva poznata po svojim dugim, razgranatim strukturama nalik jelenjim rogovima. Ova varijanta se razvija u kontroliranim uslovima s niskim nivom kisika, što rezultira specifičnim oblikom i visokim koncentracijama bioaktivnih spojeva.
Prednosti: Razgranati “rogovi” čine je idealnom za kolekcionare i specijalne tržišne segmente.
Ljekoviti spojevi: Sadrži triterpene, polisaharide i antioksidanse poznate po imunomodulatornim i antiinflamatornim svojstvima.
Substrat: Piljevina, mješavine drvne prašine i mekinja ili drugi lignocelulozni materijali.
Ciklus rasta: 2-4 mjeseca, zavisno od uslova temperature, vlage i dostupnosti kisika.
Biološka efikasnost: 80-120%, zavisno od metode uzgoja.
PARAMETERS FOR CULTIVATION
Phase 1: Mycellium growth
Temperature range: 20-24°C
Humidity: 60 through 80 converging%
Duration: 15-20 days
Changes to the fresh air: 1 hour
Phase 2: Plodnošenje and vintage
Temperature: 15-20°C
Humidity: 80-90%
Duration: 45-60 days
Changes to the fresh air: 4-6 an hour
Cordyceps
Cordyceps militaris
Cordyceps or Cordyceps militaris, is a fascinating fungus that grows on the corpses of insects, especially on the tracks.
Although it may sound a bit scary, Cordyceps is actually one of the most esteemed mushroom in chinese traditional medicine because of its numerous health benefits.
Today Cordyceps often grow on artificial mediums, often on the basis of grain or other organic materials.
Substrat: Cereal, other organic materials
Cycle pickin: every 45-60 days, one wave
Biological efficiency: 50-80%
PARAMETERS FOR CULTIVATION
Phase 1: Mycellium growth
Temperature range: 20-24°C
Humidity: 60 through 80 converging%
Duration: 15-20 days
Changes to the fresh air: 1 hour
Phase 2: Plodnošenje and vintage
Temperature: 15-20°C
Humidity: 80-90%
Duration: 45-60 days
Changes to the fresh air: 4-6 an hour
Enoki
Flammulina velutipes
Enoki, is a popular edible mushroom, which is often used in asian cuisine for its delicate texture and mild flavor.
This mushroom has a very distinctive appearance with a long, thin white stabljikama and small, klobučastim caps. It's ideal for growing in cooler temperatures.
Enoki was grown on different mediums, including wood, sawdust, straw and other organic materials.
Substrat: Wood, sawdust, other orgnaski material
Cycle pickin: every 10-15 days for the two wave
Biological efficiency: 50-120%
PARAMETERS FOR CULTIVATION
Phase 1: Mycellium growth
Temperature range: 21-24°C
Humidity: 85-95%
Duration: 21-28 days
Changes to the fresh air: 1 hour
Phase 2: Plodnošenje and vintage
Temperature: 10-16°C
Humidity: 90 to 95%
Duration: 10-15 days
Changes to the fresh air: 4-6 an hour
Judino ear
Auricularia auricula-judae
Judino Ear is edible mushroom that is popular in asian cuisine because of its soft texture and ability absorption taste.
This fungus gets the name “Judino Ear” because of his looks, which recalls the ear of the tree.
Judino Ear is often used in various dishes, including soup, stir-fryeve and salads.
Substrat: Wood, sawdust, straw, other organic materials
Cycle pickin: every 14-21 days for three to five waves
Biological efficiency: 15-35%
PARAMETERS FOR CULTIVATION
Phase 1: Mycellium growth
Temperature range: 24 – 30°C
Humidity: 80-90%
Duration: 25 – 40 days
Changes to the fresh air: 1 hour
Phase 2: Plodnošenje and vintage
Temperature: 21 – 30°C
Humidity: 90 to 95%
Duration: 7-14 days
Changes to the fresh air: 4-6 an hour
Kestenjača
Pholiota adiposa
Kestenjača, or Pholiota adiposa, is a delicious and very pretty mushroom chestnut, which is called “chestnut mushrooms”.
It grows in bunches, and he likes the lower temperatures. Fragile is crispy and has a pleasant orašasti flavor butter.
Substrat: Wood, sawdust, straw
Cycle pickin: every 15-20 days after the two wave
Biological efficiency: 40-80%
PARAMETERS FOR CULTIVATION
Phase 1: Mycellium growth
Temperature range: 20-24°C
Humidity: 80-90%
Duration: 30-45 days
Changes to the fresh air: 1 hour
Phase 2: Plodnošenje and vintage
Temperature: 10-16°C
Humidity: 85-90%
Duration: 14-21 days
Changes to the fresh air: 4-8 per hour
Jablanovača
Agrocybe aegerita
Jablanovača, or Agrocybe aegerita, is known for his excellent taste, and she's already in ancient Rome.
Konveksni brown tops young fungus spread in the plane at maturity. Stipe is white in colour with well developed opnastim ring. Texture is crisp, and the smell of brašnast. To extended the expiration date, this mushroom needs a pick before the veil breaks.
Substrat: Wood, sawdust, straw, other organic material
Cycle pickin: every 10-15 days for the two wave
Biological efficiency: 25-75%
PARAMETERS FOR CULTIVATION
Phase 1: Mycellium growth
Temperature range: 21 – 24°C
Humidity: 70-80%
Duration: 20-28 days
Changes to the fresh air: 1 hour
Phase 2: Plodnošenje and vintage
Temperature: 13-18°C
Humidity: 80-90%
Duration: 10-16 days
Changes to the fresh air: 4-6 an hour
Puranov tail
Trametes versicolor
Puranov tail is so called due to the incredible similarities with tail north american bird.
Ova gljiva je dobro poznata po svojim ljekovitim svojstvima i koristi se tisućama godina u tradicionalnoj kineskoj medicini, as in the indian travarstvu. The earliest recorded use of it was about 200. bc in the dynasty of Han.
Even though it's technically edible, hard, drvenasto body fruit is not considered to be tasty or pleasant teksturom. For this reason, they ekstrakti, prašci and tinkture the default input method for medical use.
Substrat: Wood, sawdust, other organic materials
Cycle pickin: every 80-100 days after the two wave
Biological efficiency: 15-30%
PARAMETERS FOR CULTIVATION
Phase 1: Mycellium growth
Temperature range: 20-28°C
Humidity: 70-90%
Duration: 14-21 days
Changes to the fresh air: 1 hour
Phase 2: Plodnošenje and vintage
Temperature: 18-24°C
Humidity: 85-95%
Duration: 50-80 days
Changes to the fresh air: 4-8 per hour
Maitake
Grifola frondosa
Maitake, also known in Asia for centuries known as very special and unique mushroom. One of the reasons for that is her grmolika form, which gljivi allows perfect fitting to the environment – great camouflage.
The second reason lies in its components, that are so valuable to collectors in ancient Asia, the place of discovery kept in the strictest secrecy.
Today, especially in Asia and the european-american area, Maitake is known as the delicious, meaty edible mushroom, which is also characterized by a high nutritivnom value and healing properties.
Substrat: Wood, sawdust, straw, other organic material
Cycle pickin: every 20-30 days after the two wave
Biological efficiency: 20-45%
PARAMETERS FOR CULTIVATION
Phase 1: Mycellium growth
Temperature range: 21-24 °C
Humidity: 85-95%
Duration: 80-90 days
Changes to the fresh air: 1 hour
Phase 2: Plodnošenje and vintage
Temperature: 13 To 16 March°C
Humidity: 85-90%
Duration: 14-21 days
Changes to the fresh air: 4-8 per hour
Slamnatica
Stropharia rugosoannulata
Slamnatica or Stropharia rugosoannulata, the edible mushroom that often grows due to its ability to be used as food, but also for his contributions in enriching the soil and kompostiranju organic materials.
Grows best outside. Wooden sječka, or malčirana breaks, vaccinated is miceljem and after the dwell, the years will seasonal produce mushrooms! Just feed gredicu with straw or wooden sječkom and occasionally zalijte.
This breed will give birth twice a year, in spring and autumn.
Substrat: Wood, sawdust, straw, compost, other organic materials
Cycle pickin: every 25-35 days after the two wave
Biological efficiency: 50-150%
PARAMETERS FOR CULTIVATION
Phase 1: Mycellium growth
Temperature range: 21 – 27°C
Humidity: 70-80%
Duration: 25 – 45 days
Changes to the fresh air: 1 hour
Phase 2: Plodnošenje and vintage
Temperature: 16 – 21°C
Humidity: 80-90%
Duration: 7 – 14 days
Changes to the fresh air: 4-6 an hour
- Mycelium
Mycelium on wooden dowels
