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

1. PROJECT:
MUSHROOM CULTIVATION BY
DIFFERENT FUNGI
SUBJECT: ENZYME AND MICROBIAL TECHNOLOGY
SUBJECT CODE: IM 784
SUBMITTED TO:
DR. SHEFALI GUPTA
JIBB
SUBMITTED BY:
GAURAV AUGUSTINE
ID: 19MTBT001
M.TECH BIOTECH
2ND SEM

2. MUSHROOM CULTIVATION BY DIFFERENT
FUNGI

3. CONTENTS
 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

4. 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.

5. CATEGORIES 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

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

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

8. NUTRITIONAL 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.

9. CULTIVATION PROCESS:
Mushroom cultivation at three different stage:
1. Spawn production
2. Compost preparation
3. Growth of mushroom

10. SPAWN 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.

11. CONTI….
 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.

12. COMPOST 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:
1. Long method 2. Short method

13. LONG 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)

14. SHORT 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.

15. DEVELOPMENT 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.

16. CULTIVATION OF BUTTON MUSHROOM (AGARICUS
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).

17. CONTI…
 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.

18. CULTIVATION 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.

19. PROCESS 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.

20.  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.

21. CULTIVATION OF OYSTER
MUSHROOM(PLEUROTUS OSTREATUS)
 Oyster mushroom It was first cultivated in Germany
during World War 1st 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

22.  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.

23. WHITE 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.

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

25. SHIITAKE 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

26.  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.

27. CONCLUSION
 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.

28. Thank
you!