mushroomcultivatiomnnnnnnnnnnnn (1).pptx

mushroom

1. MUSHROOM CULTIVATION BY DIFFERENT FUNGI

2. CONT E N TS Introduction Categories of mushrooms Life cycle Nutritional Importance Cultivation process Cultivation of button mushroom Cultivation of Paddy straw mushroom Cultivation of Oyster mushroom Cultivation of Milky mushroom Cultivation of Shiitake mushroom Conclusion

3. INTRODUCTON: Mushrooms are of several species of macro fungi. E.g. Agaricus bisporus, Pleurotus species, Lentinula edodes , Auricularia auricula-judae. Mushrooms are not plants, and require different conditions for optimal growth. The cultivation of mushrooms comes into fungiculture. In cultivation process utilize west materials such as horse manure, chicken manure, pig manure, wheat straw, rice straw, corn cobs, wood bark, sawdust, and cottonseed hulls to use as growth medium to produced mushroom.

4. C ATEGORIES OF MUSHROOMS : Edible mushrooms: Those which are fleshy and edible, e.g., Pleurotus sp., Agaricus sp., Volvariella sp. etc. Medicinal mushrooms: Those which are considered to have medicinal applications, e.g., Ganoderma lucidum , Cordyceps sinensis etc. Poisonous mushrooms: Those which are suspected of being poisonous e.g., Amanita phalloides , Amanita muscaria , etc. Edible mushrooms Poisonous mushrooms

5. L IFE CYCLE Cultivators or farmers follows the path of mushroom life cycle. Following explain the stages of mushroom life cycle. Inoculation: In favorable condition, spores will germinate. Spore germination: Hyphae grow from the spores. Compatible hyphae mate to create fertile mycelium. Mycelial expansion: During this stage of growth, mycelium absorb nutrients from its surrounding and expands at an exponential rate. Hyphal knot: Mycelium condenses into hyphal knota and further develops into primordia.

6. Primordial formation: The mushroom organism produces enzymes for optimization the constituents of both the mycelium and the developing fruitbody. Fruitbody selection: From thousands of primordia, the growing organism selects the most promising few to develop into mature fruitbodies. Mature fruitbody and spore release: Mature fruitbody will produce spore and releases into the environment, and germinate at favorable condition.

7. N UTRITIONAL IMPORTANCE : Mushrooms are being used as food. These are rich in protein , carbohydrate and vitamins. In addition to proteins (3.7 %), they also contain carbohydrate (2.4 %), fat (0.4%), minerals (0.6 %) and water (91%) on fresh weight basis. Mushrooms contain all the essential nine amino acids required for human growth. Mushrooms are excellent source of thiamine (vitamin-B1), riboflavin ( B2), niacin, pantothenic acid, biotin, folic acid, vitamin C, D, A and K.

8. C ULTIVATION PROCESS : Mushroom cultivation at three different stage: Spawn production Compost preparation Growth of mushroom

9. S PAWN PRODUCTION Spawn is understood as a seed of mushroom consists of mycelium of fungus grown on suitable substrates like cereal grains. Mycelium from a mushroom culture is placed onto steam sterilized grain. This grain and mycelium mixture is called spawn and spawn is used to seed mushroom compost. Pure culture of edible fungi is made by tissue culture technique on culture medium (PDA). Preparation of substrate for spawn by using cereal grain (wheat, sorghum, pearlmillet etc.) and cooking of substrate and filled in bottles for sterilization in autoclave at 15 psi for 30 min.

10. C ONTI …. Inoculate mycelial bits from the slant culture and placed in such a manner that their mycelium touched the grain and incubate at 22±1°C for 15-20 days. These spawn bottles were stored at 20-25⁰C to use for spawning the substrate.

11. C OMPOST PREPARATION Compost is the substrate in which the mushroom mycelium grows and on which it produces fruiting bodies. The quality of compost influences the yield of mushroom. Compost are made up of a combination of cow or horse manure & bedding, poultry litter, cottonseed hulls, cocoa bean hulls, clay, peat moss, coffee waste, cotton seed hulls, sugarcane baggase, brewer's grain, wheat straw, dried blood, wheat bran, rice bran, etc. There are two methods of composting: Long method 2. Short method

12. L ONG METHOD The long method needs three to four weeks. In the long method of composting, pasteurization is avoided. wheat straw is spread over the floor Water is sprinkled Mix all the ingredients such as wheat straw, wheat bran, ammonium sulfate, except gypsum. Mixture stacked to a height of 1m. Mixture is turned periodically on 5th, 10th, 14th , 18th, 22nd and 26th day. gypsum is added in two equal splits on the 14th day and 18th day add nematicides like nemagon on the 22nd day at 40-50 ml per tone of substrate During last turning add 10-15 ml of malathion(insect and pests problem)

13. S HORT METHOD The short-term compost used wheat straw, chicken manure, barley urea, gypsum. The short method requires only 12-15 days In this method involves two phases of operation: Phase I (Outdoor composting): Barley and chicken manure are added to wheat straw and stacked after adding sufficient water to completely wet. Turnings are given on the 2, 4, 6 and 8th days. The pH to be adjusted to 8.5 and the compost filled into trays for pasteurization. Phase II(Stream pasteurization): It is done in insulated room where temperature maintain between 52 -60° C for 4-6hr.

14. D EVELOPMENT OF FRUIT BODIES Good quality compost is mixed with spawn and filled into polythene bags or boxes. Compost filled bags are then shifted to the growing room. Holes are making throughout the bag to allow aeration. The filled bags are incubated at required temperature for e.g. (21 – 23) °C with sufficient light and humidity and water is sprayed on top of the bags covered with paper, twice a day throughout spawn running period. After 2-4 days the development of fruit bodies (mushroom) is start. And harvesting of mushrooms is start in 5-7 days.

15. C ULTIVATION OF BUTTON MUSHROOM (A GARICUS BISPORUS ) Agaricus bisporus is the most wild edible mushroom and cultivated more than 40% of the world. It has good flavor and texture with more nutritional value. In a 100-gram serving, raw white mushrooms provide 93 kilojoules (22 kilocalories) of food energy and are an excellent source of the B vitamins, riboflavin, niacin, and pantothenic acid. Fresh mushrooms are also a good source (10–19% DV) of the dietary mineral phosphorus. Cultivation process: - Spawn production for Agaricus bispourus : Generally use wheat grain as support media; boiled in water for 30 min; then allowed cool and mixed calcium carbonate and calcium sulphate; filled in empty bottles for sterilization; after cooling inoculate aseptically with mycelial bits and incubated at 22±1°C for 15-20 days. Composting: For button mushroom use wheat straw as a main source and prepared by long and short method (contain 70-75 % moisture).

16. C ONTI … Filling and spawn mixing: Good quality compost is mixed with A. bisporus spawn 0.7-1.0% of wet compost weight and filled into polythene bags. Making holes to allow aeration and the filled bags are incubated at (21 – 23) °C with sufficient light and humidity and water is sprayed on top of the bags covered with paper, twice a day throughout spawn running period. after that removed paper and sterilized casing mixture used to cover spawn. After casing harvesting start in 5 -7 days.

17. C ULTIVATION OF PADDY STRAW MUSHROOM ( VOLVARIELLA VOLVACEA ) Paddy straw mushroom ( Volvariella volvacea ), known as the straw mushroom, or the Chinese mushroom or Nanhua mushroom. Volvariella requires a high temperature (35 ± 2 ºC) for better and early hyphal growth. The Volvariella volvacea have excellent unique flavor and textur and it contains around 90% water, 30-43% crude protein, 1-6% fat, 12-48% carbohydrates, 4-10% crude fiber and 5.13% ash.

18. P ROCESS OF CULTIVATION For spawn production use most common substrates are rice straw cuttings, sorghum, wheat & rye grains, cotton waste, used tea leaves etc. and after inoculation, incubate at 32 ℃ . And store at 15 ℃ . Cotton waste is the preferred substrate because it contain more cellulose. Substrate is wetted with water and layering. First turning give after 2 days and 5% rice bran mixed. compost pasteurized at 60 to 65 ℃ for 2 to 6 hr. Spawn(1.4%) mixed with compost at depth of 2-2.5cm and covered with plastic sheet. spawn running and the compost will be colonized within next 4-5 days. After 3-4 days remove plastic sheet and little sprinkling of water.

19. The pinheads start appearing on 5th – 6th day of spawning. After another 4 to 5 days, the first flush of mushroom will be ready for harvesting. This mushroom grows at high temperature and moisture, therefore, its growth is very fast. This mushroom usually takes 9-10 days from spawning to first harvest of crop and This mushroom is very good in taste and valued for its excellent aroma.

20. C ULTIVATION OF OYSTER MUSHROOM (P LEUROTUS OSTREATUS ) Oyster mushroom It was first cultivated in Germany during World War 1 st and is now grown commercially around the world for food. In India Pleurotus mushroom is known as ‘Dhingri’. It is rich in Vitamin C and B complex and the protein content varies between 1.6 to 2.5 percent. Substrate can be obtained from a variety of crops such as rice, wheat, barley, rye, sunflower, oats, buckwheat, peanuts hull etc. Additives including limestone, gypsum, sugar, green hay, alfalfa, wheat, and rice can be mixed into the straw to boost mushroom production. Substrate preparation are as follows : 1.) steam pasteurization. 2.) hot water treatment

21. The spawn should be mixed at 2 to 3% of the wet wt. of the substrate and filled in bags. 10 to 15 holes should be made on bags and kept in incubation room for growth. After 10 -12 days mushroom ready to harvest. This species cultivated most efficient way to turn profit with a small scale operation.

22. W HITE MILKY MUSHROOM ( CALOCYBE INDICA ) Milky mushroom ( C.indica ) is a tropical edible fungus and has become the third commercially grown mushroom in India. It provides the high quality proteins, minerals and vitamins which can be direct benefit to the human health and fitness mushroom cultivation is one of the most commercially agriculture. It can be grown on straw of paddy, wheat, ragi, maize/bajra/cotton stalks and leaves, sugarcane bagasse, cotton and jute wastes, dehulled maize cobs, tea/coffee waste etc.

23. In the tropical region, infrastructure required (cooling and heating) to grow milky white mushroom is comparatively less expensive.

24. S HIITAKE MUSHROOM ( LENTINULA EDODES ) Shiitake mushroom is Japanese wood mushroom Lentinula edodes , and important cultivated mushroom. It is considered a medicinal mushroom in some forms of traditional medicine. Raw shiitake mushrooms provide 34 kilocalories (per 100 gm) and are 90% water, 7% carbohydrates, 2% protein and less than 1% fat. Raw shiitake mushrooms are rich sources (20%) of vitamins B and D. It is also effective in cardiovascular disease. Major active compounds isolated from Lentinula edodes such as lentinan, LEM which have strong anti- tumor and anti viral activity. L. edodes grows in nature on the dead wood

25. It mainly grows on dried wooden logs. logs are left as such for 25-45 days which results in the lowering the moisture content to 40-45% For spawn inoculation, small holes of 1x1cm and 1.5 to 2cm deep are made on the logs with the help of drilling machine. Saw dust spawn is filled in the holes The saw dust spawn should be kept soft and not tightly pressed. The holes are sealed with paraffin wax. And incubate at 15-20C and humidity around 80-90%. Mushrooms are harvested and It can be repeated up to 3-4 times per year and these logs will produce crop up to 4-6 years.

26. C ONCLUSION Mushroom cultivation can effectively utilize agro residues for production of protein rich food and plays crucial role in management of these agro residues. In this study, described some species of the mushrooms ( Agaricus bisporus, Lentinula edodes, Pleurotus spp., Auricularia spp., Volvariella volvacea ) which are the most commonly cultivated and consumed mushrooms and point out their commercial production process and nutritional and medicinal importance.

27. Tha n k you!