‘Mantari’ is a new variety of oyster mushroom for the bottle culture. It was bred by mating with monokaryons 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’ was 18°C and 16°C on sawdust media. It took 32 days to finish spawn running, 4 days to finish primordia formation, 3 days to finish fruitbody growth in the bottle culture. In the characteristics of fruit body, pilei were round type and dark grayish, stipe color was gray-white color and stipe shape was long and thin. The yield per bottle was 179g/900ml and was 5% higher than that of control veriety(Chunchu-2ho). As results of the physical properties of fruit body, springness, cohesive, gumminess and brittleness of stipe tissue were 96%, 76%, 160g and 15kg, respectively.

• Jong In Choi(Mushroom Research Institute, Gyeonggi Province ARES)
• Yun Hae Lee(Mushroom Research Institute, Gyeonggi Province ARES)
• Dae Hoon Jeon(Mushroom Research Institute, Gyeonggi Province ARES)
• Jeong Hyun Chi(Mushroom Research Institute, Gyeonggi Province ARES)
• Pyung Gyun Shin(Mushroom Research Division, National Institute of Horticultural & Herbal Science, RDA)