Production of mushroom

MSc MICRIOBIOLOGY
INDUSTRIAL MICROBIOLOGY
mushroom is the fruiting body of fungi which is having different parts in its structure .
it can be considered as source of food or it is edibile if it is not toxic for human health after consumption .

1. PRODUCTION OF MUSHROOM BY: ANJALI SHARMA (MSc) DEPARTMENT OF MICROBIOLOGY

2. PRODUCTION OF MUSHROOM ( CONTENTS) INTRODUCTION STRUCTURE DIAGRAM NUTRITIONAL VALUE USES/APPLICATIONS MOST CULTIVATED SPECIES Agaricus biosporous (INTRODUCTION) PRODUCTION METHOD

3. SUBSTRATE CULTIVATION STEPS i) spawn’s preparation ii) compost iii) casing iv) cropping v) harvesting vi) yield

4. INTRODUCTION OF MUSHROOM A mushroom or toadstool is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground , on soil, or on its food source .   They can appear either below ground ( hypogeous ) or above ground ( epigeous ) where they may be picked by hand . Edibility may be defined by criteria that include absence of  poisonous  effects on humans and desirable  taste  and  aroma .  Edible mushrooms are consumed for their  nutritional  and  culinary  value. Mushrooms, especially dried  shiitake , are sources of  umami  flavor .

5. STRUCTURE OF MUSHROOM 1) CAP like structure – (PILEUS) 2) THREAD like structure – (MYCELIA) 3) GILLS like structure – (LAMALLAE) 4) RING like structure – (ANNULUS ) 5) STEM like structure – (STAPE) 6) CUP like structure – (VOLVA ) 7 ) SCALES present on cup

6. Diagram (MUSHROOM)

7. NUTRITIONAL VALUE OF MUSHROOM Eaten for their flavor and delicacies . Contains many vitamins , amino acid , mineral , carbohydrates and fats VITAMINS : vitamin (A , B , B12 , C , D ) AMINO ACID : lysine and tryptophan MINERAL : ( K , P , Fe , Cu ) Lack of CARBOHYDRATES and Fats CULTIVATION OF MUSHROOM : landless cultivation , indoor activity.

8. USES / APPLICATIONS Help lowers blood pressure , Help lowers bad cholesterol, Help prevent anaemia , Help prevent osteoporosis , Help prevent arthritis , Protects hair , nails , teeth , Regulates insulin in the body.

9. MOST CULTIVATED SPECIES Agaricus biosporus (BUTTON MUSHROOM) Voleriella volvacae ( PADDY STRAW MUSHROOM) Pleotorus ostreatus (OYESTER MUSHROOM )

10. AGARICUS BIOSPORUS (INTRODUCTION) Edible BASIDIOMYCETES . Cultivated mostly in Europe and also cultivated in India . Shaped like ‘BUTTON’ also called as “BUTTON MUSHROOM” and “CULTIVATED TABLE MUSHROOM” . MATURATION STAGES – a) WHITE – immature b) BROWN – mature .

11. SUBSTRATES 1) WHEAT STRAW OR PADDY STRAW 2) SPAWN (for button mushroom) 3) CALCIUM AMMONIUM NITRATE 4) GYPSUM 5) CHICKEN OR POULTRY MANURE 6) WHEAT BRAN OR CHOKER 7) UREA 8) SUPER PHOSPHATE 9)For casing [ 50% soil + 50% organic manure ]

12. CULTIVATION STEPS 1) SPAWN’S PREPARATION good quality wheat grain clean wheat grain Soaked in H2O for (8-10) hrs Boiled them upto they become soft Filled in the conical flask and plugged with unabsorbent cotton Autoclave (conical flask) at 15lbs pressure at 121 degree Celsius for 15 minutes Remove from autoclave and then cooled Inoculate with pure culture Incubate at room temperature (27 degree Celsius ) for 1 week

13. COMMERCIAL STRAIN

14. COMPOST PREPARATION Wet the wheat straw (for 48 hrs ) +turning +sprinkling water Add substrate Turning of wheat straw 6 th day 10 th day 13 th day +gypsum 16 th day 19 th day +gypsum 22 nd day +turning 23 rd day (last turning)

15. COMPOST PATEURIZATION of compost in pasteurization chamber at 160degree Celsius /2 days Lowering the temperature to (40-45)degree Celsius by blowers Compost turns [ammonia smell left out ] [brown colour ] COMPOST READY

16. BEDDING Mixing of compost +spawn [1000kg +500g] =SPAWNING Put into plastic bags Transfer into the production room (24 degree celcius , no light , dampen state, flow of air thorugh blower or fan) for 2 days . These beds covered with wet newspaper and water sprinkle on daily basis (10-15 days) White mycelium observed Newspaper removed from them

17. CASING Mixture of soil +organic manure On the top of bedded cultures Light and air condition (H2O sprinkle daily) For (6-8) days

18. CROPPING WHITE GROWTH OF MUSHROOM can be seen (10-15)days (optimum condition – sprinkle water , air , dark room )

19. HARVESTING SIZE grown by 2 times overnight [3-4] days FIRST CROP MANUALLY PLUCKING THEM FROM THEIR CUP.

20. YIELD SECOND CROP and further more crop for about (40-50)days plucked on daily basis manually. Obtained mushrooms are cutted and washed with (0.05%) POTASSIUM METABISULPHITE Dried and then packaged Selled at market to consumer .

21. REFERENCES www.biologydiscussion.com https :// www.youtube.com/watch?v=jggnWM8ryKY A textbook of microbiology - K. R. ANEJA [NEWAGE PUBLICATION] www.pinterest.com