Cultivation methods of Mushrooms(1).pdf

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1. MUSHROOM
CULTIVATION
A PRESENTATION
BY
Dr. N. Sannigrahi,
Associate Professor of
Botany,
Nistarini College,
Purulia,
D.B. Road, Purulia ( W.B)
India 723101

2. CONTENTS:
Cultivationmethods:Infrastructure:substrates(locallyavailable)
Polythenebag,vessels,Inoculationhook,inoculationloop,low
coststove,sieves,culturerack,mushroomunit(Thatchedhouse)
water sprayer,tray,smallpolythenebag.
Pureculture:Medium,sterilization,preparationofspawn,
multiplication.Mushroombedpreparation-paddystraw,
sugarcanetrash,maizestraw,bananaleaves.Factorsaffectingthe
mushroombedpreparation-Lowcosttechnology,Composting
technologyinmushroomproduction

3. MUSHROOM CULTIVATION
Mushroomsarethefruitbodiesofediblefungi,commonlybelongingto
Basidiomycotina(Agaricuscampestris,A.brunnescens,Pleurotussajor-
caju,Volvariellavolvacea,Lentinusedodes,Gaudermasp.etc.)andrarely
toAscomycotina(Morchellaconica,M.esculenta).
Themushroomswereusedasfoodsincelongback,probablyfrom3000
B.C.asperancientIndianliterature.Sincethattime,themushroomsare
beingconsumedindifferentcountrieslikeGreece,Egypt,Franceetc.The
GreeksandRomansdescribedmushroomsas“foodforthegod”.During
thatperiod,peopleconsumedthemushroomsaftercollectingthemfrom
theirnaturalhabitat.
Thecultivationwasstartedintheearlypartof18thcenturyinFrance,butit
becameathrivingindustryonlyby1850inParis.InIndia,thefirst
successfulexperimentalcultivationofmushroom(A.bisporus)was
initiatedatSolan(HimachalPradesh)in1961.Lateron,thecultivationof
mushroomsgraduallybecomespopularwithediblemushroomsindifferent
partsofourcountry.

4. MUSHROOM UNIT

5. MUSHROOM CULTIVATION
TheAgaricusbrunnescens(syn.A.bisporus)iscommonlyknownaswhite
buttonmushroom.Itcontributesamajorshareinthemushroomproduction
oftheworld.Itisatemperatemushroomandcangrowwellintemperate
conditions.Optimumtemperature,optimummoisture,properventilation
andgoodqualityofspawnareveryessentialprerequisitesformushroom
growth.
a. The optimum temperature for the mycelia growth is 24°C, while it is 14-
18°C for the formation and development of fruit body.
b. Optimum moisture requires nearly at the saturation point. However,
direct application of excess water in bed is harmful for the growing crop.
c. Proper ventilation is essential to remove toxic gases by the introduction
of adequate fresh air.
d.Goodqualityofspawni.e.,thespawnshouldbepreparedfromthetissue
ofsinglefruitbodyanditsproductivecapacityshouldbegoodenough.

6. DIFFERENT TYPES OF MUSHROOM

7. INFRASTRUCTURE
The production of mushrooms need some basic infrastructure before the
production of mushrooms in large scale. These are as follows:
Substrates (locally available) –Different types like straw, dried plant parts,
wheat. Wheat husk, Outer seed coat of groundnut, stems of Soybean etc.
Polythene bag-Used to fill up the substrate
Vessels-also used to hold the substrates ,
Inoculation hook-To inoculate the substrate with the spawns
Inoculation loop-to inoculate the substrate from the media.
low cost stove-For warming up
Sieves-as air filters
Culture rack-to place the culture media with the degree of sterilization,
Mushroom unit (Thatched house) –the place for large scale production,
Water sprayer-water to maintain the desire humidity of the substrates
Tray-used to hold the substrate for larger area,
Small polythene bag

8. INFRASTRUCTURE
SUBSTRATES:Astheagriculturewastepossesseshighnutrientsinone
handbutcausessoilpollutionontheother,thelignocellulosescanbeused
forthegrowthofthemycelia.
Straw,wheatstraw,bananaleaf,woodwasteetcmostlyusedforthesame.
Microbesfromthesubstratesmustbedisposedoffasitcaninterferesthe
growthofthemycelia.
Cellulose,lignin,mostlyinducethegrowthofPleurotusostreatusbut
Volvariellavolvaceamostlypromotedbycellulose,
Forbetteryield,gypsum,lime,ureamaybeaddedtothemainsubstratefor
betterperformance,
Thesubstratedependsuponthenatureoftheediblefungisupposedtobe
producedinthisregard.
POLYTHINBAGS:Plerotusspproduction,20*30cmor18*25polythin
bagsusedformushroombeds.Themouthofthepolythinbagisopento
insertstraw,keeping3-5cm.spaceuponwhichthespawnsareinoculated

9. SUBSTRATES & MUSHROOMS
Sr. No Substrates Fungus used as mushroom
production
1. Paddy straw, Wheat Straw, Straw of
Cotton, Tea leaves, Banana leaves
Pleurotus sp.
2. Wheat Straw( 1% protein, 13% Lignin,
40% Cellulose, 39% Hemicelluloses)
Agaricus bisporous
3. Paddy husk( 41% Cellulose, 14% lignin,
0.8% Nitrogen, some other minerals)
Lentinus edodes
4. Tea leaves Volvariella sp.
5. Wood dust Gauderma sp.

10. INFRASTRUCTURE
3-4 layers of straw beds are made with spawn for better yield with proper
space making sufficient humidity & aeration facilities in this regard. After
25-30 days, the mushrooms growth visible.
VESSEL:Acultivationvesselforfungihasawide-mouthedupperopening
andaloweropening,eachofwhichisdetachablycoveredbyarespective
topandbottomendcap.Oneormoresuchvesselsareprepared,sawdust
andricebarnarepackedastheculturemediumtherein,andamushroom
spawnisinoculatedthereontospreadandculturethehypha.Afterculturing
forabout20days,theculturemediumsaretakenoutandfurther
successivelyculturedforabout3to30daysincontactwitheachotherto
developthefruitbodies.
INOCULATION HOOK&INOCULATION LOOP:Beforethespawn
preparation,fungimyceliaaregrowninPDAmediumformultiplicationin
sterilizedcontainer,appearsaswhitelayer,thefungalgrowthisaddedto
theseedusingthedevicecalledinoculatingneedle&theinoculatingneedle
contains5mmcircularloopcalledinoculatingloop.Theentiretransferis
doneinsidethesterilechamber.Veryoften,inoculatinghookcanbeused
forthesamepurposeforeffectivetransferofthefungalmycelia.

11. MUSHROOM UNIT

12. INFRASTRUCTURE
•USEOFSTOVESINMUSHROOM CULTIVATION:
SmallLPGcontainingstovestobeused,
Thewheatgrainspreparationbysterilizationthattobeusedasspawn,
Highheatresistantpolythenebagscontainingtheseedsofwheatforspawn
tobesterilizedusingautoclave,
Theheatingofautoclavefollowedbytheuseofsteamtobeusedinthis
purpose.
USEOFSIEVEINMUSHROOM CULTIVATION:Thewheatgrains
usedtobeasspawnmayconsistsofdebris,
Thedebristobedisposedoffbyusingsieves,
Whenthestrawisusedasspawnmedium,theexcesswaterfromthestraw
tobedisposedoffbyusingsieves,
Thediameterofthesievemustbelargerthantheusualsievesusedforthis
purpose.

13. INFRASTRUCTURE
•RACK USED IN MUSHROOM CVULTIVATION:
Ironrackstobeused,
Itconsistsof5-6stairs,
Eachstirsmusthavedistanceof60cm.
Eachrackconsistsofcompostorthepolythinbagscontainingspawns,
Thedistancebetweenthetworacksmustbemorethan30cm.
Theroomhavingtheironrackshavetheareaof24mt*8mt.
Eachcultureroommaycontain52-55tonescompostforbettermass
productionofmushroom,
Thecultureroommightbeconcretemadewithplasterfinishing,
Theroofofthecultureroommustbemadeofconcrete,
Theaerationfacilitieswithadequatearrangementofmoisturemustbe
maintained.

14. MUSHROOM UNIT

15. INFRASTRUCTURE
•CHARACTERS OF MUSHROOM CULTIVATION ROOM:
Theproductionunitofthemushroomcultivationdependsupontheyield,
Eachroomgenerallyconsistsof60*20*10fthavingbamboomaderach,
Theroofofthehousemadeupofbamboo,paddystraworsarkandragrass,
Eachrackmayhavetheareaof55*4.0ft,
Each1MTmushroomproductionunithave1536sqmt.croppingunit,
ThetemperaturemaintainingisveryimportantwithAHU
Itmaycontainseparateprocessingunit,
Theentireunitmustcomplytheallsortsofsafetymeasuresasdesiredby
thesafetyrulesandprotocols.

16. FACTORS AFFECTING MUSHROOM PRODUCTION
•TEMPERATURE
•Temperatureisoneofthemostcriticalfactorsinmushroomfarming,asit
affectsthegrowth,development,andyieldofmushrooms.Optimal
temperaturesarealsoimportanttopreventmushroomfungus.Typically,the
idealtemperatureformushroomcultivationisbetween18-23°C(65-75°F).
Temperaturesoutsidethisrangecanaffectthegrowthandyieldofmushrooms.
However,sometypesofmushroomsmayhavedifferenttemperature
requirements,therefore,alwayschecktheoptimaltemperatureforthe
mushroomyouarecultivating.
•Hightemperaturescancausethemushroomsubstratetodryout,leadingto
poormushroomdevelopment.Yet,lowtemperaturescancausethesubstrateto
becometoowet,leadingtothegrowthofmoldandothermicroorganisms.
Therefore,controllingtemperatureiscrucialinensuringsuccessfulmushroom
farming.Forexample,whenthetemperaturesexceedtheoptimalrange,the
stipes(stalks)ofShiitakeMushrooms(Lentinusedodes)andNameko
Mushrooms(Pholiotanameko)canelongate,andthepileusdiameterisoften
reduced.Ontheotherhand,speciesthataresmallandhaveslenderfruiting
bodies,suchastheVelvetShankMushroom(Flammulinevelutipes)may
developbetterattheoptimumvegetativegrowthtemperature.

17. FACTORS AFFECTING MUSHROOM PRODUCTION
•pH:MostmushroomsgrowbestnearaneutralpHrange;theoptimumpH
formushroomcultivationandmyceliacolonizationisbetween6.0and7.0
(OysterMushrooms:6.5-7.0,ShiitakeMushrooms:5.0-5.5).ThepHofthe
substrateaffectsthegrowthandyieldofmushrooms.IfthepHistoolowor
toohigh,itcanaffectthedevelopmentofyourmushrooms.Forexample,
lowpHlevelscancausethesubstratetobecomeacidic,leadingtopoor
mushroomgrowth.Ontheotherhand,ahighpHcancausethesubstrateto
becomealkaline,increasingmoldgrowthandothermicroorganisms
coveringyourmushrooms.
•LIGHT:Unlikeplants,mushroomsdonotrequirelightforphotosynthesis.
However,lightaffectsthegrowthandyieldofmushrooms,andinadequate
lightingconditionscancausemushroomstodevelopthinstems(stipe
elongation)andsmallcaps(pileus).Lightisextremelyimportantduring
fruitbodyinitiation,andexcessivelightcancausethesubstratetodryout,
leadingtopoormushroomdevelopment.Inadequatelightingconditionscan
alsoinfluencethecolorofthepileus.Forexample,themushroom’sfruiting
bodyusuallyappearsdarkbrown,gray,orblackishwhengrownunder
bright,intenselighting.Whereas,mushroomsraisedinenvironmentsbelow
100lux,typicallyappearpaleyellow.

18. FACTORS AFFECTING MUSHROOM PRODUCTION
•RELATIVEHUMIDITY&VENTILATION:Mushroomsthriveindark
andhumidenvironments.Tosuccessfullycultivatemushrooms,youshould
maintainanoptimumairhumidityof85-95%relativehumidity(RH).High
humidityisveryimportantasitdoesnotallowthemushroomtodryout
andmaketheprocesssustainable.
•CARBONDIOXIDE:CO2isanothercriticalfactorinmushroom
cultivation.TheidealCO2concentrationformushroomcultivationis
between800-1,500ppm,however,differentgrowthstagesrequiredifferent
CO2levels.Duringthespawningperiod,aimforaCO2levelof10,000to
20,000ppm.But,duringthefruitingstage,youwanttodrasticallydecrease
theCO2levelto1,000ppm,becausehighlevelsofCO2cancause
mushroomstodevelopthinstemsandsmallcaps.Forexample,when
cultivatinganOysterMushroom,theCO2levelcanreachupto20,000
ppm(20-22%)duringthespawnrun,butduringcropping,itshouldbe
lowerthan600ppm(0.6%).Ontheotherhand,lowlevelsofCO2can
causethesubstratetodryout,leadingtodelayedsporophoreformation;
sporophoreinitiationoccursatCO2levelsof0.1-0.15%.

19. FACTORS AFFECTING MUSHROOM PRODUCTION
•OXYGEN:O2isanessentialelementrequiredforthesurvivaland
growthofmushrooms.Oxygenisinvolvedinmanyprocessesthat
contributetotheoveralldevelopmentofmushrooms.Duringthe
colonizationphase,themyceliumneedsoxygentogrowanddevelop.The
myceliumusesO2tobreakdownnutrientsandconvertthemintoenergy
thatisneededforgrowth.Furthermore,O2isalsonecessaryforthefruiting
phaseofmushroomcultivation.Thefruitingphaseiswherethemushroom
producestheactualfruitingbodythatweseeandconsume.Duringthis
phase,O2isrequiredfortherespirationprocess,whichisthebreakdownof
carbohydratesintoenergy.WithoutsufficientO2,themushroom’sgrowth
willbestunted,anditmaynotproducethedesiredfruitingbodies.
•However,toomuchO2canalsobedetrimentaltoyourmushroomsduring
cultivation.ExcessO2cancausethemyceliumtodryoutandbecomeless
productive.Itcanalsoleadtotheformationofharmfulmoldsandbacteria
thatcaninfectthemushroomandcausedisease.Therefore,itisimportant
tomaintaintheproperlevelsofO2duringthecultivationprocess,whichis
easywithanoxygenanalyzer.

20. COMPOSTING TECHNOLOGY IN MUSHROOM
PRODUCTION
•Thesubstrateonwhichbuttonmushroomgrowsismainlypreparedfroma
mixtureofplantwastes(cerealstraw/sugarcanebagasseetc.),salts(urea,
superphosphate/gypsumetc.),supplements(ricebran/wheatbran)and
water.Inordertoproduce1kg.Ofmushroom,220g.ofdrysubstrate
materialsarerequired.Itisrecommendedthateachtonofcompostshould
contain6.6kg.nitrogen,2.0kg.phosphateand5.0kg.ofpotassium(N:P:
K-33:10:25)enterprises/mushroom-production/buttonmushroom-
production2/3whichwouldgetconvertedinto1.98%N,0.62%Pand
1.5%Konadryweightbasis.TheratioofC:Ninagoodsubstrateshould
be25-30:1atthetimeofstakingand16-17:1inthecaseoffinalcompost.
Itisveryimportanttoidentifygoodcompostasthisthebasisforgood
mushroomproduction.Agoodcompostshouldbedarkbrownincolour,
shouldnotbegreasyorsticky,shouldhavedistinctsweetinoffensivesmell,
freefromammoniasmell,shouldhaveabout65-67%moistureandpH7.2-
7.8.Thereshouldnotbevisiblegrowthofotherundesirableorganisms
exceptforthefirefangs(Actinomycetes)anditshouldbefreefrominsects
andnematodes.

21. CULTIVATION PROCEDURE
•Thecultivationprocedureis:
•1.Productionofspawn,
•2.Preparationofcompost,
•3.Fillingoftrayswithcompost,
•4.Spawningi.e.,inoculationofcompost,
•5.Wateringofinoculatedcompostfilledtrays,
•6.Casing,
•7.Harvestingofmushrooms(fruitbodies),and
•8.Storageofmushrooms.

22. CULTIVATION PROCEDURE
ProductionofSpawn:
Thespawn(seedofmushroom)isapurecultureofthemyceliagrownona
specialmedium.Themediumispreparedbythegrainsofwheat,rye,
sorghumorbajraalongwithsomeingredients.
Thepreparationofspawnmainlyconsistsofthreesteps:
a.Preparationofsubstrate,
b.Inoculationofsubstrate,and
c.Incubationofinoculatedsubstrateforspawnproduction.
PreparationofSubstrate:
Take900gmsofgrains(wheatorsorghum)in600-900mlofwaterina
containerandboilfor15-20minutes,Afterboiling,decanttheexcesswater
andallowthegrainstosurfacedryingbyspreadingonpolythenesheetin
shadeforafewhours.
Thegrainsarethenmixedwithchemicalslike2%calciumsulphate
(gypsum)and0.5%calciumcarbonate(chalk)ondryweightbasisand
adjustthepHofthegrainat7-7.8.About300-350gmsgrainswerethen
filledinmilkbottles/polypropylenebags.

23. CULTIVATION PROCEDURE
Placearingoftin(3.5cmheightand3cmdiameter)towardstheinnerside
oftheopen-endofpolypropylenebag,tightenitwithrubberbandandthen
pushthemarginofthebagtowardstheinnersideandthusamouthis
prepared.Plugthemouthofthebottleand/orpolypropylenebagwithnon-
absorbentcotton.Thencoverthemouthwithbrownpaperandtightenit
withrubberband.Sterilizethesubstratebyautoclaveat15lbpressurefor
30minutesfor2consecutivedays.Keptthesterilizedsubstrateinopenair
tocooldownneartoroomtemperature,thusmakingthesubstratereadyfor
inoculation.
InoculationofSubstrate:
Thesubstrateistheninoculatedwiththemyceliaculture(developedearlier,
eitherinPotatoDextroseAgari.e.,PDAorYeastPotatoDextroseAgari.e.,
YPDAorMaltextractAgarandRicebrandecoctionmedium).
Incubation:
Incubatetheinoculatedcontainerat20-25°Cindarkfor3weeks.Shakethe
containerafterafewdays,whenthemyceliagrowthbecomesvisibleonthe
grain.Itisveryimportantinthisregardbeforecultivation.

24. CULTIVATION PROCEDURE
StorageofSpawn:
Storethespawnat0-4°Cinarefrigeratorforamaximumperiodof6
months,ifitisnotneededimmediately.
Thespawncanbepurchasedfromanyspawn-growingcentre.(Thespawn
isalsoavailablein“NationalCentreforMushroomResearchandTraining
(NCMRT)”,Chambaghat,Solan173213,HimachalPradesh,India.
2.PreparationofCompost:
Thecompostusedinthecultivationareoftwotypes:
NaturalandSynthetic:
i.NaturalCompost:
Thenaturalcompostispreparedbymixingbarleyorwheatstrawwith
freshandpurehorsedung(notwiththedungofotheranimal).Mixed,rain
wetorolddungisnotsuitableforthepreparationofcompost.Commonly
100kgofdungismixedwith33kgofstraw.Themixtureisthenstackeda
meterhighheap.

25. CULTIVATION PROCEDURE
Theheapofmixtureshouldbekeptundershadeinopenair.After3-4days,
theheapwasturned(toreleaseammonia)andstackedagain.Theturning
processisrepeated4-5timesatanintervalof5-6days.Duringthisprocess,
gypsum(CaSO
4.2H
2O)isadded@25kg/tonne(1,000kg)dung.Finally,
40mlnemagonissprayedandaddedtothemixture.Thecompostwasthen
filledinthetrayof100x50x15cmsize.
ii.SyntheticCompost:
Theingredientsrequiredforthesyntheticcompostare:
(a)Choppedwheatstraw(3-6cmsize)300kg
(b)Wheatbran30kg
(c)CalciumammoniumnitrateorAmmoniumsulphate6kg
(d)Urea4kg
(e)Potash1.5kg
(f)Calciumsulphate(gypsum)30kg
(g)Sawdust10kg

26. CULTIVATION PROCEDURE
Wetthesawdustwithwaterbysprayingandmixhalfoftheingredient,
exceptwheatstrawandgypsum.Nextday,spreadthewheatstrawonthe
cementfloorandwetitthoroughlybysprayingwithwater.Thesawdust-
chemicalmixtureisthenmixedthoroughlywithwettedwheatstraw.This
mixtureisthenstackedundershadeintoametrehighheapandcovered
withpolythenesheet.
After5days,thestackisscrapedandresthalfingredientisthoroughly
mixedwithitandtheentiremixtureisthenstackedagain.Thisprocessis
repeatedsixtimes.Calciumsulphateisaddedinthe3rdand4thturning.
3.FillingofTrayswithCompost:
Mix 3 kg of calcium carbonate with the compost prepared earlier. Fill the
wooden trays with compost and compress fairly by using a wooden board
(1 2 cm x 25 cm), so that a space of about 3 cm deep is left on the top of
the tray.

27. CULTIVATION PROCEDURE
4.Spawningi.e.,InoculationofCompost:
Spreadthespawnonthesurfaceofcompostandthencoverbyathinlayer
ofcompost.Littlepressurewiththefingersisgiventomakegoodcontact
ofspawnwithcompost.Finallythetraysarecoveredwitholdnewspaper.
Thetraysarearrangedoneaftertheotherinverticalstacksinsuchaway
thatsufficientaerationbetweenthetraysismaintained.
5.WateringofInoculatedCompostFilledTrays:
Sprinkledwatertobegivenonnewspapertomaintainhumidity.Water
shouldbeappliedtwiceadayorlessdependingontheavailabilityof
moisture.Theroomtemperatureshouldbemaintainedbetween24°Cand
25°Cfor12-15daysforthegoodgrowthofmyceliumonthecompost.The
myceliumappearsintheformofwhitecottonygrowthonthesurfaceof
bed.
6.Casing:
Theprocessofcoveringthemycelialmatoncompost,surfaceismadewith
athinlayerofsoilmixedwithdifferentsubstances.

28. CULTIVATION PROCEDURE
Thecasingcanbedonewithdifferenttypesofmixturelike:
i.Soil:Sand::1:1;
ii.Well-rottencowdung:lightsoil::3:1;
iii.Spentcompost:Sand:Slakedlime::4:1:1etc.
Casingsoilshouldbesterilizedeitherbychemicalslikemethylbromide,
formalinetc.orbyheatingat70-75°Ctemperaturefor6hourstokillthe
inhabitingfungi,nematodes,insectsetc.
Thefruitbodiesofmushroomareexpectedtoappearafter5-20daysofcasing.
Aftercasing,theroomtemperatureshouldbemaintainedbetween14-18°Cfor
thegoodgrowthofthefruitbody.Thefruitbodiesattainthesizeofbutton
stagefrompinheadwithin7-8days.Nextcropappearsatanintervalof8-10
days.
HarvestingofMushroomsi.e.,FruitBodies:
Whenthecapofthefruitbodyistightwithitsstalk,thefruitbodiesare
harvested.Thefruitbodiesareharvestedbytwistinganduprooting,after
holdingthebasalregionofstalkwithfingers.Thelowerpartofthestalkiscut
outwherethecompostremainsattached.
8.StorageofMushrooms:
Thefruitbodiesmaybestoredat4°Cforafewdays,ifitisnotconsumedor
marketedimmediately.

29. THANKS TO VISIT THE PAGE
•References:
•1. Fundamental Botany-Sen & Giri
•2. A text of Fungi-Vasistha,
•3. A Textbook of Microbiology-R.P. Singh,
•4.Textbook of Microbiology-Dubey & Maheswari,
•5. Soil Microbiology-N.S. Subba Rao,
•6. Agricultural Microbiology-G. Rangaswami
•7. Snatok Udvidbiddya (Semester IV)-Sikdar & Giri
•7. Google for images,
•8. Different WebPages for information.
•Disclaimer:ThisPPThasbeenmadetoenrichfreeonlinestudy
resourceswithoutanypleasureoffinancialinterest.