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Commercially cultivated fungi are derived from the domestication of wild fungi. Understanding the 

ecological environment of wild state is inspiring for cultivation management.

1. Substrate for wild fungi

Wild fungi are roughly divided into two categories: grass saprophytic and wood saprophytic. They are 

derived from the different degradation enzyme systems of different fungi and are the result of long-term 

evolution. Wood saprophytic fungi mainly degrade the lignin of dead trees, while grass saprophytic fungi 

mainly degrade the cellulose and hemicellulose of grass plants.

White mushroom, also known as asafoetida, belongs to the genus Pleurotus. In nature, it mainly occurs 

on large herbaceous plants of the Umbelliferae family, such as eryngium, asafoetida, and lassop. Common 

characteristics of Pleurotus: The mycelium is aerial, the mycelium spreads quickly, and the growth is vigorous.

 Both straw and sawdust can be used as the main cultivation materials. This is the commonality of Pleurotus

. In order to achieve high yield, cottonseed hulls are often used as one of the main cultivation materials in the

 formula. Understanding the solar terms, temperature, humidity, vegetation, etc. when fresh mushrooms occur

 has important implications for future development, domestication, cultivation management, and formula design.

2. There are differences in the quality of mushrooms and ears cultivated on different materials

The same shiitake mushroom strains are inoculated on different materials, and the appearance, quality, and 

yield of the obtained shiitake mushrooms are quite different. For example, the thickness and aroma of shiitake 

mushrooms grown on bengalaceae materials are far more intense than those of Chinese adenium. This is related

to the density of the materials between them. Why is the flavor of straw mushrooms grown with waste materials 

after growing Pleurotus eryngii not as good as pure straw? Europe uses complete straw pressed into blocks to 

grow oyster mushrooms, which has become the mainstream. Although the yield is low, the taste is very good. 

They pursue quality and taste. Food is for enjoyment, not just for filling the stomach.