U.S. patent number PP31,279 [Application Number 15/932,642] was granted by the patent office on 2019-12-24 for bunashimeji mushroom named `marmo22go`.
This patent grant is currently assigned to HOKUTO CORPORATION. The grantee listed for this patent is HOKUTO CORPORATION. Invention is credited to Ayumi Nakagoshi, Kenji Ouchi, Megumi Takano.
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United States Patent |
PP31,279 |
Nakagoshi , et al. |
December 24, 2019 |
Bunashimeji mushroom named `Marmo22go`
Abstract
The present variety of mushroom named `Marmo22go` was cultivated
by the gathering and repeated breeding of Bunashimeji mushrooms
having dominant traits, which has good qualitative character and
appearance, a thick white stem, a large mushroom size, and a
resistance to high temperatures. This edible mushroom is exquisite
in stability, reproducibility and uniformity when being
produced.
Inventors: |
Nakagoshi; Ayumi (Nagano,
JP), Takano; Megumi (Nagano, JP), Ouchi;
Kenji (Nagano, JP) |
Applicant: |
Name |
City |
State |
Country |
Type |
HOKUTO CORPORATION |
Nagano |
N/A |
JP |
|
|
Assignee: |
HOKUTO CORPORATION (Nagano,
JP)
|
Family
ID: |
67906444 |
Appl.
No.: |
15/932,642 |
Filed: |
March 30, 2018 |
Prior Publication Data
|
|
|
|
Document
Identifier |
Publication Date |
|
US 20190289765 P1 |
Sep 19, 2019 |
|
Foreign Application Priority Data
|
|
|
|
|
Mar 19, 2018 [JP] |
|
|
PBR 32950 |
|
Current U.S.
Class: |
PLT/394 |
Current CPC
Class: |
A01H
15/00 (20130101) |
Current International
Class: |
A01H
15/00 (20060101) |
Field of
Search: |
;PLT/394 |
Primary Examiner: Hwu; June
Attorney, Agent or Firm: Takeshita; Konomi
Claims
What is claimed is:
1. A new, distinct variety of Bunashimeji mushroom as substantially
illustrated and described in the specification.
Description
BACKGROUND OF THE INVENTION
This invention relates to a new and distinct variety of mushroom of
Bunashimeji mushroom, Hypsizygus marmoreus (Peck) Bigelow. This new
variety named `Marmo22go` cultivated by repeated breeding of
Bunashimeji mushrooms having dominant traits, which has a thick
white stem, a large mushroom size, a resistance to high
temperatures and ensures presentable stability, reproducibility and
uniformity.
Bunashimeji (Hypsizygus marmoreus) now boasts of being the second
most consumed edible mushroom after enokitake mushroom in Japan.
After bunashimeji was cultivated and became available in the market
in large quantities, `Hokuto 8gokin` was developed which reduced
the characteristic bitterness of the original bunashimeji.
Investigation on tasty bunashimeji was continued even after the
development of Hokuto 8gokin, and a variety with improved taste,
quality and keeping quality named `Hokuto 18gokin` was developed,
which contributed to an increase in consumption.
In order to further improve cultivation stability and the quality
of mushrooms, selective breeding was repeatedly carried out by
cross-breeding. As a result, a `Marmo22go` mushroom was developed
with a thick white stem and larger mushroom size, and a greater
resistance to high temperatures, as compared to the `Hokuto
18gokin` mushroom. Subsequently, the stability, reproducibility and
uniformity of the variety were verified, and cultivation was
completed.
SUMMARY OF THE INVENTION
The present invention is a new and distinct variety of mushroom
characterized particularly by its good qualitative character and
appearance, a thick white stem, large mushroom size, and a
resistance to high temperatures, which can be cultivated by
gathering and repeated breeding of fungal strains having dominant
traits and is exquisite in stability, reproducibility and
uniformity when being produced. This novel and distinct variety of
mushroom is identified as `Marmo22go`.
BRIEF DESCRIPTION OF THE DRAWINGS
FIG. 1 shows a phylogenetic tree illustrating the antecedents of
`Marmo22go`.
FIGS. 2A and 2B respectively show front and back images of a
dual-culture of `Marmo22go` colony.
FIGS. 3A and 3B respectively show front and back images of a
dual-culture of `Marmo22go` and `Marmo23go`.
FIGS. 4A and 4B respectively show front and back images of a
dual-culture of `Marmo22go` and `Hokuto 18gokin`.
FIGS. 5A and 5B respectively show front and back images of fungal
flora of `Marmo22go`.
FIGS. 6A and 6B respectively show front and back images of fungal
flora of `Marmo23go`.
FIGS. 7A and 7B respectively show front and back images of fungal
flora of `Hokuto 18gokin`.
FIG. 8 shows an image of a fruit body of `Marmo22go`.
FIG. 9 shows an image of a fruit body of `Marmo23go`.
FIG. 10 shows an image of a fruit body of `Hokuto 18gokin`.
FIG. 11 shows an image of size of mottle of `Marmo22go`.
FIG. 12 shows an image of size of mottle of `Marmo23go`.
FIG. 13 shows an image of size of mottle of `Hokuto 18gokin`.
FIG. 14 shows an image of shape, length and size of stipe of
`Marmo22go`.
FIG. 15 shows an image of shape, length and size of stipe of
`Marmo23go`.
FIG. 16 shows an image of shape, length and size of stipe of
`Hokuto 18gokin`.
FIGS. 17A and 17B respectively show front and back images of a
dual-culture of `Marmo22go` and `MH025615`.
FIGS. 18A and 18B respectively show front and back images of a
dual-culture of `Marmo22go` and `MH025616`.
DETAILED DESCRIPTION OF THE INVENTION
The history of the `Marmo22go` mushroom in terms of improvement
period and the like are set forth in the following chronological
list of each stage of variety improvement:
May 2005: Cultivation of `MH025616` strain.
December 2014: Cultivation of `MH025615` strain.
January 2017: `MH025616` and `MH025615` strains were crossed, and
of the obtained strains, a strain of high quality, of the targeted
white stem was selected and designated `MH025617`. Growing test was
repeatedly conducted on `MH025617` and since distinguishability,
stability and uniformity were confirmed, the strain was named
`Marmo22go` and cultivation was completed. Dual culture performed
for `Marmo22go` and `MH025615` and dual culture performed for
`Marmo22go` and `MH025616` showed formation of a zone line (FIGS.
17A, 17B, 18A, and 18B).
March 2018: Applied for registration of a new variety to the
Ministry of Agriculture, Forestry and Fisheries of Japan.
The above crossing is summarized in the phylogenetic tree
illustrated in FIG. 1.
The `Marmo22go` mushroom has the following characteristics: a thick
white stem, a large mushroom size, and a resistance to high
temperatures.
(1) Comparison with existing variety by dual culture
Dual culture was performed for the `Marmo22go` mushroom and similar
varieties so as to examine whether or not a zone line is formed.
Study method: As an examination method, a potato dextrose agar
medium was used, and the `Marmo22go` mushroom and similar varieties
were inoculated thereon face to face at an interval of 3 cm, and
then culture was performed at 25.degree. C. for 28 days to examine
whether or not a zone line was formed. Strain used:
`Marmo22go`.--Present variety. `Marmo23go`.--Variety similar to the
present variety. `Hokuto18gokin`.--Variety similar to the present
variety. Results: Zone lines were formed between `Marmo22go` and
all other co-cultured varieties (Table 1, FIGS. 2 to 4). This
clearly shows that the present mushroom is a new variety.
TABLE-US-00001 TABLE 1 Results of dual culture Similar varieties
Marmo23go strain Hokuto 18gokin Marmo22go + + + is present and - is
absent. *Zone line formation was not observed in the dual culture
between `Marmo22go` strains.
(2) Culture characteristics of `Marmo22go` Study method: After
inoculating an agar piece of the `Marmo22go` having a diameter of 5
mm in potato dextrose agar, preculture was performed at 25.degree.
C. for 4 days and hyphae were regenerated (about 10 mm in
diameter), and then culture was performed for 7 days at intervals
of 5.degree. C. between 5.degree. C. and 30.degree. C. When the
average daily hyphae growth rate was calculated based on a hyphae
growth rate for seven days of the culture, it was found that the
average hyphae growth rate of `Marmo22go` was the fastest at
25.degree. C. (See Table 2). Further, it was found that the hyphae
growth rate of `Marmo22go` was faster than that of `Marmo23go` and
`Hokuto 18gokin` at 30.degree. C. (See Table 2). `Marmo22go` was
asexually reproduced by inoculating on a potato dextrose agar at
Mushroom Research Laboratory of the Hokuto Corporation in
Nagano-shi, Nagano, Japan. (3) Morphological characteristics of the
`Marmo22go` mushroom in a cultivation example Cultivation method:
Container.--An 850 polypropylene bottle (Capacity: 850 ml, diameter
58 mm) was used. Culture medium.--Conifer sawdust, corn cob, rice
bran and wheat bran were mixed at the dry weight ratio of 7:3:8:2,
and the water content was adjusted to 65%. The culture medium was
filled up to the brim of the bottle at the rate of 540.+-.20 g per
bottle, and was sterilized at high pressure. Starter
culture.--About 20 mL of sawdust starter cultures per bottle was
inoculated. Culture.--Culture was performed at 22.degree. C. for 50
to 90 days at 70% moisture. Growth.--After completing the culture,
the inoculum is removed, and shifted to a growing room. Development
was conducted under a temperature of 15.+-.1.degree. C., at
humidity of 95% or more, without exposure to light particularly in
the first 14 days, then after the 14th day, 500-1,000 Lx is taken
and development is conducted at about 2,000 ppm CO.sub.2 density.
The mushroom is harvested when the cap in the center of the stump
has sufficiently opened. Cultivation results: Table 2 shows the
characteristics of the `Marmo22go` and specific difference in
characteristics as compared with the similar varieties when culture
was performed under the abovementioned conditions. Also, the whole
images of the respective fruit bodies, the images of the respective
mottles, and the images of the respective stipes have also been
attached. (Refer to FIGS. 8 to 16).
TABLE-US-00002 TABLE 2 Fungus characteristics Table of Hypsizygus
marmoreus (Peck) Bigelow of Recording and Registration Present
Similar variety variety Hokuto Marmo22go Marmo23go 18gokin
Physiological property Dual culture Zone line formation observed
observed observed Dislike-touch reaction -- -- -- Density of hyphae
dense dense medium Mycelial growth dense dense medium Color of
surface of colony white white white Color of back of colony pale
yellow pale yellow pale yellow Accommodativeness for temperature
Optimal temperature for 24.degree. C. 24.degree. C. 24.degree. C.
hyphal growth (.degree. C.) Hyphal growth rate 5.degree. C./mm 0.72
mm 0.58 mm 0.78 mm 10.degree. C./mm 1.37 mm 1.38 mm 1.42 mm
15.degree. C./mm 2.28 mm 1.99 mm 2.33 mm 20.degree. C./mm 3.49 mm
3.00 mm 3.44 mm 25.degree. C./mm 3.96 mm 3.20 mm 3.65 mm 30.degree.
C./mm 3.02 mm 2.34 mm 1.61 mm Morphological property Cap Cross
sectional shape rounding rounding rounding mound mound mound Mottle
of the surface medium medium medium Size of mottle small small
medium Distribution of mottle whole whole whole Clarity of mottle
very clear very clear very clear Size (diameter) 19.8 mm 19.7 mm
18.8 mm Color of central area grey- grey- grey- brown brown brown
199C 199A 199B Color of peripheral area grey- grey- grey- brown
brown brown 199D 199B 199C Thickness (mm) 8.9 mm 8.7 mm 8.2 mm
Fleshy medium medium medium Gill Color yellow- yellow- yellow-
white white white 158C 158C 158C Alignment crinkle crinkle crinkle
Width medium medium medium Density medium medium medium Stipe Shape
medium long and medium thick thin thick Length 49.3 mm 55.7 mm 46.2
mm Size (diameter) 12.6 mm 10.2 mm 9.5 mm Color white white white
155B 155B 155B Hair absent absent absent Fleshy medium medium
medium Ratio of maximum diameter of 1.61 mm 1.68 mm 1.55 mm stem to
diameter just below cap Cultural property Development of fruit body
Development strain strain strain Optimal culture period 70 days 90
days 90 days Length of time from fruit 21.4 days 21.1 days 21.8
days body-formation promotion to fruit body harvesting at optimal
temperature Optimal temperature for 15.degree. C. 15.degree. C.
15.degree. C. primordial development Optimal temperature for fruit
15.degree. C. 15.degree. C. 15.degree. C. body growth Yield Yield
of fruit body 133.8 g 123.1 g 117.6 g The number of productive stem
32.8 37.6 40.8 *The employed color chart is R.H.S. Colour Chart,
2007, Fifth edition, prescribed by Royal Horticultural Society,
England.
* * * * *