Yellow oyster mushroom (Pleurotus citrinopileatus) is a wood-decay fungus. Native to eastern Russia, northern China and Japan. The fruiting bodies of P. citrinopileatus grow in clusters of bright yellow to golden brown caps with a velvety, dry surface texture. The flesh is thin and white, with a mild taste and no strong smell. Stems are cylindrical, white color, curved or bent. The gills are white, closely spaced and run down the stem.
P. citrinopileatus mycelium can grow well on PDA or MYA media. Cereal grains such as rye, sorghum, millet, barley and their mixtures are suitable for P. citrinopileatus spawn.
Yellow oyster mushrooms can grow well on straw, sawdust and its mixtures. The time of running spawn of P. citrinopileatus may take about 20-26 days at temperature 22-24 oC. The pin appearance is quite fast after moving to fruiting room, about 5-7 days. The mushroom can be harvested after 35-40 days of inoculation. Temperature 15-17 oC, HR 80% and diffused light are suitable conditions for fruiting body of yellow oyster mushroom.
The mushroom can be grown in bags (blocks). Growers need to cut holes on bags before pin start to form or also make a neck of substrate bag, then mushroom clusters can form through it.
Yellow oyster mushroom is easy and fast grow. However, this mushroom has thin and delicate caps so that it requires gentle harvesting as well as careful storage and transportation. Commonly, this mushroom has a short shelf life, thus make commercial cultivation challenging.
Presently, the growing and consumption interest of oyster mushroom is increasing largely due to its taste, medicinal and nutritional properties. Particularly, P. citrinopileatus mushrooms are known as a source of antioxidants. Extracts from P. citrinopileatus have been studied for their antihyperglycemic properties, decreasing blood sugar levels in diabetic rats. They have also been studied as a source of lipid-lowering drugs.