Oyster mushroom P 77

P 77 is an oyster mushroom (Pleurotus ostreatus) grown on the IMBF‑100016 (R‑77) strain. The mushroom cap has a grey-brown or grey hue, depending on cultivation conditions. The mushroom is characterized by a short stem and dense texture, making it convenient for various culinary applications.

The R‑77 cultivation strategy involves inoculation immediately after substrate pasteurization at 25–26 °C with a mycelium addition volume of 2–4 % of the wet weight. After 12–15 days of full substrate colonization, the air temperature is reduced to 12–14 °C and a high humidity level (80–90 %) is maintained. These conditions stimulate primordia formation and promote rapid mushroom growth. The strain can bear fruit at temperatures from 14 to 24 °C, with yield achieved within 30 days after inoculation.

P 77 boasts a high yield of at least 25–28 % of the substrate weight. The mushroom maintains its quality even after freezing, making it attractive for both retailers and the food industry. Due to its versatility, it can be used in various dishes – boiled, stewed, fried, pickled, and dried – retaining its distinct mushroom flavor and aroma.