Table 4. Mycelial growth rate of wood ear mushroom and lingzhi (mm day^–1) and the corresponding increase (fold)

Mushroom species	Wood species	Wood meal	Hot-water extracted wood meal	Ethanol–toluene extracted wood meal	Increasing of mycelia growth rate
					Hot-water extracted wood meal	Ethanol–toluene extracted wood meal
Ear mushroom	W1	2.55 ±0.28	7.41 ±0.05	7.31 ±0.01	2.90	2.86
	W2	0.91 ±0.06	6.34 ±0.04	4.19 ±0.72	6.94	4.58
	W3	1.33 ±0.06	2.77 ±0.20	7.38 ±0.02	2.08	5.54
	W4	1.91 ±0.76	7.01 ±0.54	7.41 ±0.03	3.66	3.87
Lingzhi or reishi	W1	3.74 ±0.63	6.20 ±0.19	7.05 ±0.61	1.66	1.88
	W2	1.17 ±0.20	7.37 ±0.06	5.61 ±1.19	6.28	4.78
	W3	0.79 ±0.04	1.28 ±0.10	7.40 ±0.07	1.64	9.42
	W4	1.77 ±0.87	5.17 ±0.62	3.59 ±0.73	2.92	2.03

W1: mango, W2: mahogany, W3: black rosewood, W4: jackfruit.