‘Mantari’ is a new variety of oyster mushroom for bottle culture. It was bred by crossingmonokaryons isolated from ‘DM11732’ and ‘Chunchu-2ho’. The optimum temperature for the mycelial growth was 26~29°C on PDA medium, and that for the primordia formation and the growth of fruiting body of ‘Mantari’ on sawdust mediawas 18°C and 16°C. It took 32 days to finish spawn running, 4 days to finish primordia formation, and 3 days to finish fruiting body growth in the bottle culture. The fruitcharacteristics: the pileus was round and gray-black in color, and the stipe was long, thin, and light gray in color. The yield per bottle was 179 g/900 ml and was 5% higher than that of the control variety (Chunchu-2ho). The physical properties of the fruit body were as follows: springiness, cohesive, gumminess, and brittleness of the stipe tissue were 96%, 76%, 160 g, and 15 kg, respectively.

서 론
 재료 및 방법
 결과 및 고찰
  고유특성
  재배 및 형태적 특성
  생산력 검정
  물리성
  저장성
  DNA다형성 분석
 적 요
 참고문헌

• 신평균(농촌진흥청 국립원예특작과학원 인삼특작부 버섯과) | Pyung-Gyun Shin
• 지정현(경기도농업기술원 버섯연구소) | Jeong-Hyun Chi
• 권희민(경기도농업기술원 버섯연구소) | Hee-Min Gwon
• 전대훈(경기도농업기술원 버섯연구소) | Dae-Hoon Jeon
• 이윤혜(경기도농업기술원 버섯연구소) | Yun-Hae Lee
• 최종인(경기도농업기술원 버섯연구소) | Jong-In Choi Corresponding author