Abstract: 【Objective】 Molecular identification，biological characteristics analysis and artificial domestication and cultivation of a wild species of Panus rudis were conducted to provide theoretical references for the development and utilization of wild Panus rudis and the breeding of superior varieties. 【Method】 Pure culture strains were obtained by tissue isolation from the fruiting bodies of the wild Panus rudis strain D559 collected from the Mongolian Plateau. The classification and identification were carried out by combining biological characteristics with the analysis of the internal transcribed spacer（ITS）sequence. Single-factor experiments were conducted on carbon sources，nitrogen sources，pH and temperature，and 3 better levels were selected for orthogonal experiments. Finally，artificial domestication and cultivation of this strain were carried out. 【Result】 The fruiting body of wild Panus rudis had a cap diameter of 3 to 10 cm，funnel-shaped， with a surface covered in fine hairs. The gills were white when fresh and turned light yellow when dry，narrow and dense. The stipe was 1 to 2 cm long and 0.3 to 1.0 cm in diameter,cylindrical or with a slightly enlarged base,lateral to eccentric, fibrous and solid. The spore print was white,the spores were smooth,colorless and ellipsoidal(6-8 μm × 3-4 μm). Thecystidia were cylindrical to clavate(45-50 μm × 10-13 μm). The strain was identified as Panus rudis based on ITS sequence comparison results. The single-factor experiment results showed that the optimal carbon source,nitrogen source, pH and temperature for this strain were starch,yeast extract,4.0 and 30℃ respectively. The orthogonal experiment results indicated that the best mycelial growth was achieved under the conditions of dextrin as carbon source,beef extract as nitrogen source,pH 5.0 and temperature 35℃. The order of influence of the 4 factors on the mycelial growth of Panus rudis was:temperature > carbon source > pH > nitrogen source. The suitable cultivation formula was 78% coarsely chopped wood chips,20% wheat bran,1% lime and 1% gypsum,with a moisture content of 55% to 60%. Under dark conditions at 30℃,it took 26 to 35 d for the mycelium to fill the bag,with a mycelial growth rate of 3.75 to 4.22 mm/d. The fruiting bodies matured in about 20 d at a temperature of 18 to 25℃ and a relative humidity of 80% to 90%. 【Conclusion】 The wild strain D559 of Panus rudis is a thermophilic and acidophilic fungus. Its mycelium grows well in a medium with dextrin as the carbon source and beef extract as the nitrogen source,at pH 5.0 and a temperature of 35℃. It has a short artificial cultivation cycle and great development potential,and thus has extensive application value.