Cultivation Method | Reishi Ganoderma lucidum Cultivation | Lingzhi Mushroom

Cultivation Method | Reishi Ganoderma lucidum Cultivation | Lingzhi Mushroom
The reishi mushroom, also known as Ganoderma lucidum and lingzhi, is a fungus that grows in various hot and humid locations.

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Reishi Mushroom

Common Names: Reishi / Ling Chi/ Ling Chih/Ling Zhi/ Mannentake/ Saiwai-take/ Sarunouchitake/ The Panacea Polypore

Scientific name: Ganoderma spp.
Family: Ganodermataceae
Ganoderma is a significant source of natural fungal medicines and has been used for the treatment of various diseases for many years.
Growing conditions
Substrate: Supplemented hardwood sawdust. Reishi will not do well on straw. It is also possible to inoculate hardwood stumps with Reishi plugs for outdoor cultivation.
Temperature: For spawn running 21- 27o C
For pinhead formation 18-240 C
For fruit body development 21-270 C
Humidity: Maintain 90-95% relative humidity
CO2 concentration: For spawn running up to 5000 ppm
For fruit body development less than 2,000 ppm
Cropping cycle: Two crops in 90-120 days
Growing method
 Mix the saw dust with 20% wheat bran and soak it into water.
 Dry that up to 65% moisture level.
 Calcium sulphate (gypsum) and calcium carbonate (Chalk powder) are added to get a pH of 5.5.
 The mixed substrate is filled in polypropylene bags.
 The mouth of bags is then plugged with cotton after putting a plastic ring exactly like wheat grain spawn pack of mushrooms in polybags.
 The bags are then sterilized.
 After cooling, the substrate is spawned with wheat grain or saw dust spawn @ 3% on the dry weight basis.
 Spawn run (incubation) is done at 28-35 °C in the closed rooms (high carbon dioxide) and darkness.
 After the complete spawn run (bags white all over), polythene top is cut at the level of the substrate totally exposing the top side.
 Proper conditions for fruiting or pinning (temp. 28 °C, 1500 ppm CO2, 95% RH) are provided.
 Once the pin heads have grown up enough to form the cap, humidity is reduced to 80% RH and more fresh air is introduced (1000 ppm CO2).
 Once the cap is fully formed, which is indicated by yellowing of the cap margin (which is otherwise white), temperature is lowered to 25 °C and RH is further reduced to 60% for cap thickening, reddening and maturation of the fruitbodies.
Maturity signs: Full maturity is indicated, when the cap is fully reddish brown and spores are shed on the top of the cap.
Harvesting: Harvesting is done by the tight plucking, holding the root with one hand and pulling up with another; scissors and knives can also be used but no residual bud is left after harvesting.