Oyster mushrooms are one of the most famous mushrooms for foods in Korea. ‘Santari’ developed on this study is P. pulmonarius of oyster mushroom species. ‘Santari’ is a new variety of oyster mushroom for the bottle culture. It was bred by mating with monokaryons isolated from ‘GMPO20404’ and ‘Hosan’. 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 ‘Santari’ was 22°C and 20°C on sawdust media. It took 34 days to finish spawn running, 3 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 brownish, stipe color was white and stipe shape was long and thick. The yield per bottle was 172g/1,100ml and was 43% higher than that of control variety (Hosan). As results of the physical properties of fruit body, springness, cohesive, gumminess and brittleness of stipe tissue were 87%, 82%, 193g and 16kg, respectively. The values of them are lower than those of control except cohesive.

• 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)
• Hee Min Gwon(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)