This document discusses organic mushroom cultivation. It describes what mushrooms are, their nutritional benefits, varieties and values. It covers key environmental factors for cultivation like temperature, light, pH levels and oxygen. The document outlines the key steps in mushroom production like identifying a facility, pasteurizing growing medium, maintaining optimal conditions, harvesting and more. Specific cultivation techniques are presented for mushrooms like Ganoderma lucidum. Health benefits of Ganoderma lucidum are also summarized such as its effects on tumors, the liver, cardiovascular health, hypertension, diabetes and more.
Types of mushroom:In particularly edible mushroom available in India and also i include other types of edible mushroom current status.I denoted mushroom structure,character,nutrient value and favour for their growth , in which contry and their favour also included.
Mushroom are good nutritional food sorces,Mushroom used as medical purposses,commercial use.Mushroom are used to produces varity of food recipes like soap,cutlet,omelet etc...
Its is very cheep and esily digestable one.It does not contain fat,so all person able to eat and make a good healty..
It is rich in proteins, minerals,vitamins, carbohydrates, riboflavin etc...it is healty and give all essential energy sources into our body.
Types of mushroom:In particularly edible mushroom available in India and also i include other types of edible mushroom current status.I denoted mushroom structure,character,nutrient value and favour for their growth , in which contry and their favour also included.
Mushroom are good nutritional food sorces,Mushroom used as medical purposses,commercial use.Mushroom are used to produces varity of food recipes like soap,cutlet,omelet etc...
Its is very cheep and esily digestable one.It does not contain fat,so all person able to eat and make a good healty..
It is rich in proteins, minerals,vitamins, carbohydrates, riboflavin etc...it is healty and give all essential energy sources into our body.
Mycorrhiza Biofertilizer is also known as VAM (Myco = Fungal + rrhiza = roots) adheres to plants rhizoids leading to development of hyphae. Hyphae boost development and spreading of white root in to soil leading to significant increase in rhizosphere. These hyphae further penetrate and form arbuscules within the root cortical. VAM fungi form a special symbiotic relationship with roots of plant that can enhance growth and survivability of colonized plants. Mycorrhiza Biofertilizer is very useful in organic farming as well as normal commercial farming
Entamopathogenic Fungi as Biocontrol Agents - A Special Focus on Beauveria ba...Vigneshwaran Vellingiri
This slide is about the entomopathogenic fungus which is a fungus that can act as a parasite of insects and kills or seriously disables them. Since they are considered natural mortality agents and environmentally safe, there is worldwide interest in the use and manipulation of entomopathogenic fungi for biological control of insects and other arthropod pests.
Mycorrhiza Biofertilizer is also known as VAM (Myco = Fungal + rrhiza = roots) adheres to plants rhizoids leading to development of hyphae. Hyphae boost development and spreading of white root in to soil leading to significant increase in rhizosphere. These hyphae further penetrate and form arbuscules within the root cortical. VAM fungi form a special symbiotic relationship with roots of plant that can enhance growth and survivability of colonized plants. Mycorrhiza Biofertilizer is very useful in organic farming as well as normal commercial farming
Entamopathogenic Fungi as Biocontrol Agents - A Special Focus on Beauveria ba...Vigneshwaran Vellingiri
This slide is about the entomopathogenic fungus which is a fungus that can act as a parasite of insects and kills or seriously disables them. Since they are considered natural mortality agents and environmentally safe, there is worldwide interest in the use and manipulation of entomopathogenic fungi for biological control of insects and other arthropod pests.
Mushroom cultivation A Presentation By Mr Allah Dad Khan Former Director Gene...Mr.Allah Dad Khan
Mushroom cultivation A Presentation By Mr Allah Dad Khan Former Director General Agriculture Extension KPK Province and Visiting Professor the University of Agriculture Peshawar Pakistan
29. Mushroom cultivation , A Series of Presentation By Mr Allah Dad Khan Mast...Mr.Allah Dad Khan
A Series of Presentation By Mr Allah Dad Khan Master Trainer in Mushroom Technology Former DG Agriculture Extension KPK , Visiting Professor the University of Agriculture Peshawar Pakistan
Dairy products help to meet the need of essential nutrients that are difficult to obtain in daily life without milk and its products like yogurt, cheese, butter. Milk is almost sterile when secreted from a healthy udder. Lower temperature and boiling the milk help in retarding the growth of spoilage organisms. Biopreservation is a method in which natural microbiota or antimicrobials are used in food to enhance the shelf-life. For this purpose affordable microorganisms are selected to control the pathogenic activity. The main organism which is used is lactic acid bacteria and their metabolites. They have the ability to show the antimicrobial features and maintain the sole flavor of food. Lactic acid bacteria are considered as great biopreservatives. Other LAB such as nisin has broad range of application in food industry and approved by food and drug administration (FDA). Other metabolites such as enterococci, Bacteriophages and endolysins used as bio-preservation and have promising role in milk storage. As these are economically important due to their drastic advantages like non-toxic, availability, non-immunogenic and broad activity so, they are considered to be good agent for biopreservation. This review will focus on application of biopreservatives to reduce the spoilage and increase the safety of milk products.
CORDYCEPS MILITARIS CULTURED IN VIETNAM.docxNguyen Hai
CORDYCEPS MILITARIS CULTURED IN VIETNAM.docx
Natural Cordyceps is an extremely rare medicinal herb, supporting the treatment of many diseases. However, they are extremely expensive. Therefore, many research units have applied scientific technology to develop the Cordyceps militaris mushroom culture model. Vietnam is one of the countries that successfully cultured cordyceps with relatively high nutrient content. Cultured cordyceps is a type of cordyceps grown in a laboratory, under the close supervision of technicians, with conditions of temperature, humidity, light, etc., similar to those in high altitude. original Tibet. Direct simulation of living conditions in Tibet, forcing cordyceps to produce rare medicinal substances.
27. Mushroom health benifitss ,A Series of Presentation By Mr Allah Dad Kha...Mr.Allah Dad Khan
A Series of Presentation By Mr Allah Dad Khan Master Trainer in Mushroom Technology Former DG Agriculture Extension KPK , Visiting Professor the University of Agriculture Peshawar Pakistan
Mushroom Benefits Toward Health A Presentation By Mr Allah Dad khan Former Di...Mr.Allah Dad Khan
Mushroom benefits toward health A Presentation By Mr Allah Dad Khan Former Director General Agriculture Extension KPK Province and Visiting Professor the University of Agriculture Peshawar Pakistan
Mushrooms are nature's hidden treasures of nutrition. Many people like them for their satisfying meaty taste and their versatility. But are they really good for you? The answer is yes! In fact, you will be surprised to learn about the nutritional benefits of mushrooms. For thousands of years, mushrooms have been used in eastern medicine for their various health benefits.
WHAT IS SPOILAGE? • Spoilage is the process in which food deteriorates to the point in which it is not edible to humans or its quality of edibility becomes reduced OR • Any change which renders a product unacceptable for human consumption. • Complex event in which a combination of microbial and biochemical activities may interact. • One of the major reason that led to preservation.
FACTORS DETERMINING THE SPOILAGE • Microbial colonization depends on – characteristics of product – The way processed – The way stored • Factors are characterized into four: – Intrinsic parameters – Extrinsic parameters – Modes of preservation and processing – Implicit parameters
INTRINSIC PARAMETERS • Physical, chemical and structural properties. • Inherent in the food itself. • Important factors include water activity, acidity, redox potential, available nutrients and natural antimicrobial substances. EXTRINSIC PARAMETERS • Factors in the environment where food is stored • Temperature, humidity and atmosphere conditions.
MODES OF PRESERVATION AND PROCESSING • Physical or chemical treatment • Change characteristics of food product • Determine the micro flora associated with the product IMPLICIT PARAMETERS OR MICROBIAL INTERFERENCE • These are the result of the development of synergistic or antagonistic microbes • It can be said as the destruction of one organism by another species releasing H2 O2 , bacteriocin and other di-acetyl compounds.
• Synergistic: Production or availability of essential nutrients due to the growth of certain organisms, which allow the growth of another group which were otherwise unable to grow. • Antagonistic : Competition for essential nutrients, changes in pH value or redox potential or formation of antimicrobial substances.
TYPES OF SPOILAGE Two types of Spoilage: • Microbial spoilage • Non- Microbial Based on rate of spoilage: • Highly perishable – Meat, fish, poultry, eggs, milk, most fruits and vegetables. • Semi perishable – Potatoes, some apple varieties, nutmeats • Stable or non-perishable – Sugar, flour, dry beans
SPOILAGE OF FRUITS AND VEGETABLES • The organism responsible for taints are acid tolerant bacteria: – Lactobacillus spp. • Deterioration can be caused by action of animals, birds, bruising, wounding, cutting, freezing, dessication or other mishandling and growth of microorganisms; environmental conditions, contact with spoiled foods. • Microbial spoilage maybe due to: – Plant pathogens acting on stems, leaves, flowers or roots – Saprophytic organisms
• Types of spoilages: – Bacterial soft rot • Caused by Erwinia carotovora, ferment pectins • Pseudomonas marginalis, Bacillus and Clostridium cause water soaked appearance, a soft, mushy consistency and bad odour. – Anthracnose • Caused by Collectotrichum lindemuthianum. • Spotting of leaves and fruits – Black mold rot • Caused by Aspergillus niger • Dark brown to black masses of spores of the mold termed as smut
• Rhizopus soft rot – Caused by species of Rhizopus – Soft and mu
Nutrition is one of the most important health and lifestyle factors in the determination of health and disease today. This slideshow is about a forgotten way to approach nutrition.
Plant Tissue culture part II by Dr. Preeti VermaPreeti Verma
This presentation is meant only for educational purpose and includes various aspects of Plant Tissue culture in brief, including Media, Requirements, Problems in PTC, Techniques, Basic requirements for PTC LAB, Adavantages and Applications
2. What Are Mushrooms ?
The mushroom is a fruiting body of microorganisms
called fungi.
To propagate, it forms a mycelium initates growth
stage, generating spores in the gills for dispersal.
As mushrooms lack chlorophyll, they don’t
photosynthesize (process energy from sunlight) like
green plants.
Mushrooms themselves are tasty, popular to eat and a
beneficial source of nutrients for people.
3. Much of Asia’s environment is suitable for
cultivating many different types of
mushrooms.
In addition, the low costs associated with
growing mushrooms helps farmers get started
and make relatively quick and good financial
returns, positively contributing to the
country’s economy.
4. Mushrooms play a significant role in forest
ecology, as they help decompose dead plants
and animals, including dead trees, branches,
leaves, fruits, seeds and animal droppings on
the ground.
5. Mushrooms Varieties and their Values
There are more than 30,000 identified types of
mushrooms worldwide.
99% of these are safely edible and roughly 1%
is poisonous.
Yet there are still many undiscovered
mushroom species and the effects of some
mushrooms on human health remain unknown
6. A wide assortment of mushrooms is eaten
around the world.
Champignon and Field Mushrooms are
popular in Europe.
Shitake Mushrooms are consumed mostly in
China and Japan, while Thai people prefer
Yanagi Mushrooms or Straw Mushrooms.
7. Some mushrooms have medicinal qualities and
their popularity is rising too.
Nowadays, almost every country devotes more
attention to research, experimentation,
selection and development of mushrooms.
8. Nutritional Benefits
Mushrooms are very popular in many countries
and often considered to be as nutritious as meat.
India, Taiwan, Japan, Korea and Thailand have
the highest global export rates of mushrooms.
Scientific research has shown that mushrooms
contain many kinds of carbohydrates, proteins and
fat, B-complex vitamins , important minerals ,
13. Key environmental factors to consider for
mushroom cultivation
Temperature:- Straw Mushrooms grow well at 38-40
degree Celsius, which is the best temperature for
producing spores. Fibers grow well at 35-38 degree
Celsius while caps grow at 30 degree Celsius. If it is too
hot, mushroom caps will be small and open faster than
usual.
Light – Even though light is necessary for the growth and
assembly of fibers and in order to produce mushroom
caps, it is not essential for the mushrooms’ growth. On
the contrary, light darkens the mushrooms’ color, unlike
growing them in the dark (which whitens them).
14. Cont………
pH Levels – The pH level is important for the growth of
mushrooms. Straw mushrooms are neutral or a little
acidic. If there is too much acid, bacteria will not grow
and they will be less able to digest molecules. A suitable
pH level for straw mushrooms and other mushrooms is
between 5 and 8.
Oxygen – In every stage of mushroom growth oxygen is
needed, especially when the caps are coming out and after
they have bloomed. If there is too much carbon dioxide in
the mushroom bed, fibers will grow slower or stop
growing, the mushrooms will grow abnormally and their
skin will be affected.
18. Key steps in
mushroom production
The key generic steps in mushroom production – a cycle
that takes between one to three months from start to
finish depending on species – are:
identifying and cleaning a dedicated room or building
in which temperature, moisture and sanitary
conditions can be controlled to grow mushrooms in
choosing a growing medium and storing the raw
ingredients in a clean place under cover and protected
from rain;
19. • pasteurising or sterilizing the medium and
bags in which, or tables on which, mushrooms
will be grown (to exclude other fungi that
would compete for the same space – once the
selected fungi has colonized the substrate it
can fight off the competition).
20. seeding the beds with spawn (spores from mature
mushrooms grown on sterile media);
maintaining optimal temperature, moisture, hygiene
and other conditions for mycelium growth and
fruiting, which is the most challenging step; adding
water to the substrate to raise the moisture content
since it helps ensure efficient sterilization;
harvesting and eating, or processing, packaging and
selling the mushrooms;
• cleaning the facility and beginning again.
27. Submerged Fermentation of Ganoderma
lucidum
The advantage of submerged fermentation
over traditional basidiocarp cultivation is the
reduction in the time spent to obtain the
product of interest.
The production of basidiocarp takes at least 3
to 5 months, while reasonable amounts of
ganoderic acid and polysaccharides can be
obtained by submerged fermentation after only
2 to 3 weeks.
28. Specific Effects Of Reishi
Effect on Tumor
Liver Protection & Detoxification
Effect on Cardiovascular
Effect on Hypertension
Treatment of Diabetes
29. Effect on Hepatitis B
It was also discovered that extract of G.
lucidum could probably augment the rate of
toxin transformation and subsequent bile
excretion, thereby acting as a liver detoxicant
and protectant.
30. Effect on Hypertension
Effect on Hypertension G. lucidum is also
effective in lowering hypertensive blood
pressure. This is due to the presence of
lanostane derivatives especially ganoderic
acids B, D, F, H, K, S and Y which exert their
hypotensive activities.
31. Effect on Wound Healing
Patients with diabetic wounds were healed
between 15 to 22 days. This might be due to
the glucan from the cell walls of G. lucidum
that could activate the fibroblast migration in
order to achieve wound healing and tissue
proliferation.
32. Effect on Tumor
Effect on Tumor Poor performance of Immune
System is main cause of Tumor. Reishi can best
regulate and activate the immune system and increase
self defense capability against tumor.
It becomes one of the most effective medicines for
anti-tumor, prevent cancer, and supplement to cancer
treatment. Reishi possesses hardly any toxic to human
body. This unique feature of enhancing immunity
without toxigenicity is the definite advantage of
Reishi over any other immune system intensifier.
33. Liver Protection & Detoxification
Liver Protection & Detoxification Reishi protect the liver
from damaged by various physiological and biological factors.
It is also suitable for treating chronic hepatitis, effectively
eliminating the related symptoms as dizzy, fatigue, and so on.
It can be used to treat chronic toxicosis, the various kinds of
chronic hepatitis, and other hepatic diseases.
34. Effect on Cardiovascular
Effect on Cardiovascular Clinical studies and experiments
with animals confirm that Reishi can effectively dilate
coronary artery, increase coronary vessel blood flow, and
improve circulation in cardiac muscle capillaries, thus increase
the supply of oxygen and energy to cardiac muscle.
Therefore Reishi helps to protect the heart from shortage of
blood supply, and it is ideal for both curing and preventing
heart diseases like nausea.
Reishi can reduce the level of blood cholesterol, liporotein and
triglycerides in hypertensive patient All these effects
contribute to preventing various kinds of stroke.
35. Treatment of Diabetes
The constitutes in Ganoderma lucidum that reduce
blood glucose are Ganoderma B and C. The
principle is by enhancing utilization of blood
glucose by body tissues.
Ganoderma lucidum serves as a substitute to
insulin to inhibit release of fatty acids. It thus
improves symptoms in high blood glucose and
high urine glucose patients. Blood glucose will be
reduced from 173 to 116, cholesterol from 233 to
179, beat-protein from 580 to 465.
Editor's Notes
Today the cultivation of the Reishi by the Natural Log Harvested method is the closest to nature and that is the method we use to ensure the quality of our product.