Stropharia+rugosoannulata+-+King+Stropharia

=Introduction= > **1. Common names** > **2. Taxonomy - Scientific name** **Description** > **1. Fruit / Cap** > **2. Natural habitat** > **3. Fragrance Signature** =**Features**= > **1. Spores print** > **2. Mycelial characteristics** > **3. Microscopic feature** =Growth Characteristics= > 1**. Temperature** > **2. Humidity** > **3. O2/CO2** > **4. Light** > **5. Substrate composition** > **6. Summary [1,2]** >> **Spawn Run** >>> Incuabtion-Temperature: 21 - 27 °C / 70 - 80 °F >>> Relative Humidity: 95 – 100 % >>> Duration: 25 – 45 days. >>> CO2: > 20000 ppm >> **Primordia Formation** >>> Activating-Temperature: 10 – 16 °C/ 50 – 60 °F >>> Relative Humidity: 95 – 98 % >>> Duration Primordia: 14 – 21 days >>> CO2: < 1500 ppm >>> Light: 100 – 500 Lux >> **Cropping** >>> Temperature: 16 – 21 °C/ 60 – 70 °F >>> Relative Humidity: 90 – 95 % >>> Duration: 7 – 14 days >>> CO2: < 1500 ppm >>> Light: 100 – 500 Lux >> **Cropping-Cycle** >>> 2 flushes, 3 to 4 weeks apart

=Consumption=

=Preservation=

=Natural Cultivation= =Indoor Cultivation= > **1. Inoculation** >> Mycelium 5, 10 and 14 days after inoculation > **2. Spawn run** >> Fruit from bag, from column > **3. Primordia** > **4. Fruiting**

=Cultivation Substrates=

=Availability= =References=
 * 1) Gourmet and medicinal mushrooms, Paul Stamets, P339.
 * 2) [|Strophoria rugusoannulata growth parameters, MRCA Shop]