ON
CULTIVATION
OF
OYSTER MUSHROOM
(P.djamor)
USING CROP RESIDUES
AS
SUBSTRATES
SUBMITTED BY:DISHIKA
285056
AKASH MEHTA
285051
SUBMITTED TO:MRS.ANUPAMA
Contents
S.NO.
PARTICULATES
PAGE NO.
ABSTRACT
1.
2.
3.
4
6
8
4.
4.1
5.
6.
6.1
6.2
6.3
6.4
7.
7.1
7.2
8.
9.
10.
11.
12.
12.1
12.2
12.3
12.4
12.5
12.6
12.7
12.8
12.9
12.10
12.11
13.
14.
INTRODUCTION
REVIEW OF LITERATURE
MUSHROOM CULTIVATION :BOTH A SCIENCE OR
A ART
MUSHROOM
MORPHOLOGY OF MUSHROOM
HISTORICAL BACKGROUND
BIOLOGY OF MUSHROOM
FUNGI
SCIENTIFIC NAMES OF MUSHROOMS
FUNGUS ECOLOGY
LIFE CYCLE OF FUNGI
TYPES OF MUSHROOM
CULTIVATED TYPES
WILD TYPES
USES OF MUSHROOM
MUSHROOM CULTIVATION IN INDIA
MUSHROOM
NUTRITIONAL
&
MEDICINAL
PROPERTIES
MUSHROOM PRODUCTION
CULTIVATION OF OYESTER MUSHROOM
MATERIAL USED
SPAWN
CULTURE MAINTENANCE
PREPARTION OF SUBSTRATE
MIXING OF SUBSTRATE
FILLING OF BAGS
SPAWNING SUBSTRATE
SPAWN RUN
FRUITING/CROPPING
FAVOURABLE CONDITIONS
HARVESTING
RESULTS
COMMON PROBLEMS
9
9
11
12
12
12
13
13
18
19
20
21
22
22
24
26
26
27
27
28
29
30
34
36
37
41
42
44
45
15.
16.
47
48-49
ABSTRACT
Mushrooms are very nutritious products that can be generated
from lignocellulosic waste materials; and are in rich in crude fibre
and protein. In fact, mushrooms also contain low fat, low calories
and good vitamins. In addition, many mushrooms possess
multi-functional medicinal properties.Mushroom cultivation
technology is friendly to the environment. The production of edible
and medicinal mushrooms utilising, for example, paddy straw,
cotton wastes, coffee waste, water hyacinth, tree saw dust, sugar
cane bagasse, wild grasses and various categories of refuse and
lignocellulosic wastes.The spent substrate left after harvesting the
mushrooms, which is entangled with innumerable mushroom
threads (collectively referred to as mycelia) will have been
biochemically modified by the mushroom enzymes into a simpler
and more readily digestible form, which is thus more palatable to
livestock, when used as a livestock feed supplement.
Mushroom mycelia can produce a group of complex extracellular
enzymes which can degrade and utilize the lignocellulosic wastes
in order to reduce pollution. It has been revealed recently that
mushroom mycelia can play a significant role in the restoration
of damaged environments. Saprotrophic,
endophytic,
mycorrhizal, and even parasitic fungi/mushrooms can be used
in mycorestoration, which can be performed in four different
ways: mycofiltration (using mycelia to filter water), mycoforestry
(using mycelia to restore forests), mycoremediation (using mycelia
to eliminate toxic waste), and mycopesticides (using mycelia
to control insect pests). These methods represent the potential
to create a clean ecosystem, where no damage will be left after
fungal implementation. The potential of mushroom farming in
generating new employment opportunities is another positive
element emanating from mushroom farming ventures, which
1. INTRODUCTION
Mushrooms are the fruiting bodies of macrofungi. They
include both edible/medicinal and poisonous species. However,
originally, the word mushroom was used for the edible members
of macrofungi and toadstools for poisonous ones of the gill
macrofungi. Scientifically the term toadstool has no meaning
at all and it has been proposed that the term is dropped
altogether in order to avoid confusion and the terms edible,
medicinal and poisonous mushrooms are used.
Edible mushrooms once called the food of the gods and still
treated as a garnish or delicacy can be taken regularly as part of
the human diet or be treated as healthy food or as functional food.
The extractable products from medicinal mushrooms, designed to
supplement the human diet not as regular food, but as the
enhancement of health and fitness, can be classified into the
category of dietary supplements/mushroom nutriceuticals (Chang
and Buswell, 1996). Dietary supplements are ingredients
extracted from foods, herbs, mushrooms and other plants that
are taken without further modification for their presumed healthenhancing benefits.There is an old Chinese saying which states
that
MEDICINES AND FOODS HAVE A COMMON
ORIGIN. Mushrooms constitute a most rapidly growing new
food
category which the current health-oriented public is
increasingly enjoying. Since mushrooms lack chlorophyll they can
not, like green plants, get their energy from the sun through
photosynthesis. Instead, during their vegetative growth stage,
mushroom mycelia secrete enzymes that break down compounds
such as cellulose and lignin present in the substrate. The
degraded compounds are then absorbed by the hyphae and
the mycelium enlarges-usually laterally, and in some cases
growing several meters in diameter with the substrate.Partially
understood environmental factors (temperature and light are
4
2. REVIEW OF LITERATURE
- Alang-alang grass, Imperata cylindrica - abundant herb in Asia,
especially in Indonesia, used for Pleurotus(Poppe et al., 1997).
- Artichoke waste, useful after drying for different mushroom
substrates (Stamets, 1993)
- Azolla, a fast growing fern in Asia, close to tropical rivers used
for Agaricus, Pleurotus and Collybia (Poppe,1995).
- Banana leaves, dried 1.45% N, very productive in bulk for
Pleurotus or in combination for Volvariella. (Chang-Ho 1979;
Bhavani et al., 1989) (author).
- Banana pseudostems, chopped, gave better results for Pleurotus
compared to sawdust or rice straw. (Jandaik et al., 1976). Jandaik
was the first mycologist to use this substrate for Pleurotus sajorcaju.
- Barley straw, Hordeum vulgare, has a biological efficiency of
96% for Pleurotus (Martinez-Carrera, 1989), Chang & Miles
(1989): 0.64% N,0.19% P, 1.07% K, 47% C, C/N = 72. According
to Delmas (1989) :1% protein, 14% lignin, 36% hemicellulose,
43% cellulose, suitable for Agaricus, Pleurotus, Volvariella, and
Stropharia.
- Bean pods, a substrate component or in bulk for Pleurotus (Poppe
et al.,1995).
- Bean straw, different genera, for Agaricus and as a substrate
component,for Pleurotus, it can also be used as a basic
substrate(Poppe et al.,1995).
- Brassica-haulms, for Pleurotus (Sohi et al., 1989), straw of
Brassica napus, rape, contains 22.7% lignin, C/N = 70, used for
Agrocybe aegerita (Zadrazil, 1989). On Brassica crop residues like
rape and mustard, in India, the highest yields were obtained with
50% Brassica + 50% rice straw for Pleurotus sajor-caju (Pani et
al., 1998).
- Buckwheat straw, Polygonum fagopyrum, for Pleurotus (author).
4. MUSHROOM
10
5. HISTORICAL BACKGROUND
Mushroom has got a place in all religious books. According to
Greek or roman myth Mushroom sprang from a stroke of
lightening. Hindu believed it as a sexual product of lightening and
the earth. Some also considered it as a flower of Ishwar.
Mushroom is a dish of Jannat for Islamic people. There are
different opinions regarding the coining of the term
Mushroom. In Greek, the term Mushroom was derived from
the word Sphonggos which referred to the sponge like
structure of some of the species. It is also thought to be derived
from French word mousseron. In India mushroom is known by
various names like khumbhi, gobarchatta, bhumiphor etc. The
Hindi term khumbhi has been originated from Sanskrit word
ksumpa. The local name gobarchatta is assigned due to its
habitat and chatra like structure.Since some of its species come out
by breaking the soil layer so it is also known as Bhumiphor.
Mushroom farming in India is hardly four decades old.
However the possibilities of mushroom industry in India by
cultivation was visualized by Dr. S.R. Bose (1921), Dr. Bose
was successful in culturing two agarics on a sterilized dung
medium. The paddy straw mushroom was introduced in Tamil
Nadu by the end of 1943 by Dr.Thomas team. The first serious
attempt on cultivation of button mushroom was initiated in 1986
by the ICAR with its nucleus at Solan (Himachal
Pradesh).Govt. of India have established spawn production
laboratory and financing scheme for imparting training on
mushroom seed production and mushroom cultivation techniques
at Rajendra Agricultural University, Pusa (Bihar). Indian Council
of Agricultural Research, the apex body for agricultural
research and education in the country, established the National
Centre for Mushroom Research and Training (NCMRT) on 8 th
June 1983 (now National Research Centre for Mushroom,
NRCM) at Solan, Himachal Pradesh, with a mandate to carry out
research, training and extension on all aspects of mushrooms in the
11
6. BIOLOGY OF MUSHROOM
6.1. FUNGI
Mushrooms belong to the kingdom of Fungi, a group very distinct
from plants, animals and bacteria. Fungi lack the most important
feature of plants: the ability to use energy from the sun directly
through chlorophyll. Thus, fungi depend on other organisms for
food, absorbing nutrients from the organic material in which they
live. The living body of the fungus is mycelium made out of a tiny
web of threads (or filaments) called hyphae. Under specific
conditions, sexually compatible hyphae will fuse and start to form
spores. The larger sporeproducing structures (bigger than about 1
mm) are called mushrooms. In nature this is the most striking part
of the organism, but in fact it is just the fruiting body and the major
part of the living organism is found under the ground or inside the
wood.
6.2. SCIENTIFIC
MUSHROOMS
&
COLLOQUIAL
NAMES
OF
12
13
deficiency of a nutrient
CO2 concentration in the air
light
physical shock
16
17
7. TYPES OF MUSHROOMS
Mushrooms are of invaluable help to any one capable of benefiting
from their biological properties. The benefit is derived by
mushroom collector/cultivator either by fetching money through
sale in the market or reducing the protein bill of home. There are
various types of mushroom cultivated.
There are 200 species of edible mushrooms. Out of these only 40
are economical and only 8 are experimentally grown.
18
20
8. USES OF MUSHROOM
They have low carbohydrate and fat content. Hence
recommended as food for diabetics and persons with high
cholesterol.
They have high protein content (19 35%) than conventional
protein foods.
They are rich in amino acids such as Tryptophan and Lysine
required by adult human beings.
They are rich in vitamins like Pantothenic acid, Vitamin B12 and
Ascorbic acid.
A. bisporous contains high amounts of Potassium, Phosphorous,
Copper and iron but calcium percentage is very low.
21
26
12.2. SPAWN
Oyster mushrooms are grown from mycelium(threadlike filaments
that become interwoven)propagated on a base of steam-sterilized
cereal grain (usually rye or millet). This cereal grain/mycelium
mixture is called spawn and is used to seed mushroom substrate.
Most spawn is made with mycelium from a stored culture, rather
than mycelium whose parent was a spore. This is because spores
are likely to yield a new strain and performance would be
unpredictable. Spawn-making is a rather complex task and not
feasible for the common mushroom grower. Spawn of various
oyster mushroom species may be purchased from commercial
spawn makers who usually provide instructions for its use. Spawn
frequently is shipped from the manufacturer to growers in the same
aseptic containers used for spawn production. Inoculum for spawn
production is frequently produced in polyethylene bags containing
a microporous breather strip for gas exchange. Most commercial
spawn production companies produce spawn only from inoculum
that has met strict quality control standards. These standards
include verification of inoculum production performance before it
is used to produce spawn and insurance of the spawns biological
purity and vigor.
12.3. CULTURE MAINTENANCE
Before 1970, cultivars used for commercial spawn production were
maintained on various agars or cereal grains with periodic
subculturing of growing mycelium to a fresh medium. This
method, for the most part, was reliable, although spawn makers
and researchers reported cases of culture degeneration periodically.
In 1970, researchers successfully preserved and maintained
stability of spawn stocks stored in liquid nitrogen. Several research
reports on culture maintenance verified the suitability of cryogenic
preservation, fundamentally changing the way spawn makers
handled their cultures used for commercial spawn production. In
27
28
wills soften. This will ease the absorption of water. Usually the
sawdust is stacked for only one or two days. If only fresh sawdust
is available, like sawdust from recently felled trees, it should be
stacked for a much longer period: up to several weeks. The
sawdust substrate should be free of splinters or bigger pieces of
wood. These may damage the bags, offering contaminants easy
access after sterilisation. On the other hand, several growers feel
that a combination of fine and coarser sawdust or wood chippings
provides the best starting material. Very fine sawdust should be
avoided as it clogs the airflow when moistened.
12.5.2. STRAW SUBSTRATE
Moisten the finely chopped substrate ingredients and apply the
squeeze test to determine whether the substrate is moist enough.
12.6. FILLING THE BAGS
Fill small substrate containers (usually plastic bags) with the
substrate before sterilising.
30
The substrate is put in wire mesh cylinders in hot water. The water
has to be kept at 70 C for at least 15 minutes, but 30-60 minutes is
safer. Immersion in water at lower temperatures and for periods
shorter than 15 minutes is insufficient to kill all contaminants.
The size of the water containers depends on the scale of the
operation. A 40-litre container can hold about 8 kg of wet straw
substrate. The same container can be used 2-3 times a day, because
the actual immersion time is only about 30 minutes to one hour.
The same batch of water should not be used for more than two or
three batches of substrate.
Draining and cooling
Drain the heat-treated substrate and let it cool on a clean plastic
sheet on a table or on the floor inside the farm.
32
34
35
36
38
40
1. Temperature The ambient temperature has to fit the chosen mushroom strain. If
the temperature in the mushroom house is too high for the chosen
strain, it will be necessary to frequently mist the house. Opening
the doors and windows at night will also help keep the temperature
down.
2. Aeration/Ventilation The mushroom house needs ventilation openings that may also
provide light.
3. Light Oyster mushrooms are very sensitive to insufficient aeration and
light. Required light (color and intensity) depends on the strains.
Some growers adhere to the rule of thumb that light should be
sufficient to read newspaper everywhere in the growing room.
When the small mushrooms emerge, their form will reveal whether
they get sufficient light and aeration. If the stems are long and the
caps small, the aeration and light requirements were not met. In the
complete absence of light, oyster mushrooms will form no cap but
stapes (mushroom stalks) forming a coral-like structure.
4. Humidity Good control of the humidity during cropping is very important for
all types of mushroom. Keep the humidity high (80 - 90%) by
spraying water several times per day. However, no water should
be sprayed directly onto mushrooms that are ready for picking.
Their shelf life will decrease drastically if they become too wet.
12.11. HARVESTING
42
The mushrooms are ready for harvesting in five days (if the
temperature is between 15 and 20 C) or two to three days (at
higher temperatures). It will take another five to nine days for the
second flush. There is so much variability among strains and
substrates used that it is difficult to give periods for fruiting.
Typically, it will take about one week before new primordia are
formed, but much depends on the local climate conditions and the
climate control in the growing rooms. Harvesting is performed by
gently pulling or twisting the mushrooms from the substrate. Only
very little substrate should be pulled out.
43
44
13. RESULTS
P.djamor were grown over three crop residues-Wheat Straw,
Sugarcane Bagasses, Sunflower Stalks in spring season of
January, Febuary, March.
WHEAT STRAW
SUGARCANE BAGASSES
SUNFLOWER STALKS
Morphology
Variation
JAN
FEB
MARCH
JAN
FEB
MARCH
JAN
FEB
MARCH
Temperture
10-16
17-31
30-36
10-16
17-31
30-36
10-16
17-31
30-36
Spawn Run
10
11
12
14
13
11
Pinhead
Appearance
13
17
20
15
20
22
24
13
21
Stipe Length
1.4
1.4
1.4
1.4
1.4
1.5
1.2
1.4
1.5
Cap Diameter
4.2
4.2
4.1
4.1
4.2
4.2
45
46
15.
SIGNIFICANCE
CULTIVATION
OF
MUSHROOM
48
16. REFERNCES
-Manikandan, K. and Subramaniyan,V. 2010. Integrated Nutrient
Manage- ment for sustainable groundnut cultivation in the soil.
Asian J. Soil Sci., 5 (1) : 134-137.
-Wakchaure, G.C., Shirur, M., Manikandan, K. and Rana, L. 2010.
Development and evaluation of oyster mushroom value added
products. Mush. Res., 19 (1): 40-44.
-http://journeytoforever.org/farm_library/AD40.pdf
- Manikandan, K. 2010. Nutritional and Medicinal values of
Mushrooms. In: Compendium on Mushroom Cultivation
Technology, Directorate of Mushroom Research, Solan (HP),
India.
-Aneja K.R. (2004), Experiment in Microbiology Plant Pathology
& Biotechnology, 4th edition, Published by New Age International
(P) Ltd
-Bhatti K. (2008),Dinesh Cmpanion Biology, Class XI, 20th ed.
Published by S.P. Jain (B.E)
-Jha M.N. and Dayaram (2006). Mushrooming of Mushrooms,
RAU, Pusa. Published by FBS&H & National Horticulture Board,
New Delhi
-Khan, A.R. (2007). Recent advances in horticulture based
farming system for development of watershed. Proceedings of
Winter School Training Course, HARP, Ranchi; Nov 28th Dec.
18, 2007.
-Khan, A.R., Singh, S.S., Kumar, U., Kumar, S., Sharma, J.P.
and (2008). Production Technology for Mushroom Cultivation..
I.C.A.R. Research Complex for Eastern Region, Patna
Extension Bulletin: E-92/Patna -51.
-Rai, M. (2007). Vision 2005: NRCM Perspective Plan. ICAR,
New Delhi
49
50