The cultivation of Sanming No.1 strain is very common, the mycelium grows fast, the tube can be full in 7 days, and the mycelium can be full in bottles or bags in 25~30 days. Fast mushroom, more than 30 days to mushroom, short cultivation cycle, 70 ~ 80 days to complete the entire cultivation cycle, high yield, bio-efficiency of up to 70% ~ 100%, good quality, the stalk thickness uniformity, color and luster light, the human body needs 8 kinds of amino acids content accounted for 44.5% of the total amount of amino acids, higher than the general mushrooms, the temperature is wide, 3 ~ 21 ℃ under the mushrooms can be produced. The temperature is wide, and the mushroom can be produced at 3～21℃. It has strong resistance to adversity, and has few diseased mushrooms and deformed mushrooms.

Two, 007, 008 young mushroom

Cap yellowish to yellowish brown, the upper part of the stipe is light color, white to light yellow, the lower part is dark color, golden yellow to dark brown, densely covered with brown short downy hairs. Strong resistance to adversity, after inoculation mycelium eat material fast, mushroom early, high yield. During the growth period of mushroom buds, only weak diffused light (5-10 lux) is needed, and the color of the mushroom body deepens with the enhancement of light. The thick-colored strain of enoki mushroom has soft and smooth cap, brittle stalk and strong flavor, suitable for producing fresh mushrooms for domestic sale.

Third, white strain F21

Jiangshan City, Zhejiang Province, Institute of Microbiology strains, the mushroom neat, about 200 per bush, stalk length 15 to 23 cm, the cap inwardly rolled, not easy to open the umbrella, the white strain of light is not sensitive, even if the cultivation environment has a strong diffuse light, the substrate is still white, glossy, suitable for making cans or salted processing for export.

The white strain of enoki mushroom mycelium grows slowly, has poor resistance to adversity, and weak ability to resist heterogeneity. When cultivated in bottle or bag, the mycelium is not easy to grow through the culture material. During the mushrooming period, it is weak to carbon dioxide tolerance. In a poorly ventilated environment, although there are many mushroom buds, the number of adult mushrooms is small, and the mushroom stalks are easy to be twisted, deformed, or decayed. This phenomenon is especially serious in the late stage, so only the first two crops of mushrooms are often harvested in production, so the yield is low. The white strain of enoki mushrooms has a white body and is suitable for processing into export commodities. Because of its light flavor, the domestic market is sometimes less popular than the thick-colored strain of enoki mushrooms.

Four, miscellaneous 19

Fujian Sanming Fungi Research Institute selection, the mushroom body white to light yellow, the lower part of the yellow to light brown, mycelium growth temperature 3 ~ 30 ℃, the optimal temperature of 22 ~ 24 ℃, the formation of the substrate temperature of 3 ~ 18 ℃, the optimal temperature of 13 ~ 15 ℃, biological efficiency of 80% ~ 120%.

V. Su Jin 6

Selected by Jiangsu Institute of Microbiology. Mushroom body white to light yellow to yellow, mycelium optimal growth temperature of 22 ~ 24 ℃, substrate formation temperature of 3 ~ 20 ℃, optimal temperature of 13 ~ 15 ℃, biological efficiency 80% ~ 120%.

Six, FU088

Hebei Institute of Microbiology introduced selection, pure white, not easy to open the umbrella, mycelium growth temperature 3 ~ 30 ℃, optimal temperature 22 ~ 24 ℃, the formation of the substrate temperature of 3 ~ 18 ℃, the optimal temperature of 12 ℃ or so, biological efficiency of 60% to 80%.

Seven, FV57

"FV57" mushroom is Gansu Academy of Agricultural Sciences Vegetable Research Institute selected and bred high-quality, high-yield varieties, with high-yield, high-quality, high biological efficiency. According to the determination, the biological efficiency is as high as 83%, which is 16.6% higher than the control "hybrid 19" and 12% higher than Jinkou. The maximum adaptive temperature of mushroom is 2℃ higher than that of "hybrid 19", and it does not brown at 16℃, with high product value; crude protein and soluble sugar are 18.4% and 78.6% higher than that of "hybrid 19" respectively, and cellulose is reduced by 40%, so the quality of the product is obviously improved.

Through the above introduction, we now know the varieties of enoki mushrooms, artificially cultivated enoki mushroom type, according to the mushroom fast and slow, early and late into early and late type; according to the occurrence of the temperature can be divided into low-temperature and high-temperature type; according to the number of entities occurring in the son, can be divided into fine and dense (multi-stalked) and coarse and sparse (less stalked).