mushroom-report

A Report on Cultivation of Oyster Mushroom
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1. INTRODUCTION
1.1. Background information:
Mushrooms, also called ‘white vegetables’ or ‘boneless vegetarian meat’ contain ample
amounts of proteins , vitamins, fibers and medicines. Mushroom contains 20-35% protein (dry
weight) which is higher than those of vegetables and fruits and is of superior quality. It is
considered ideal for patients of hypertension and diabetics. Mushroom offers prospects for
converting lignocellulosic residues from agricultural fields, forests into protein rich biomass.
Such processing of agro waste not only reduces environmental pollution but the byproduct of
mushroom cultivation is also a good source of manure, animal feeds and soil conditioner.
Mushroom has a huge domestic and foreign market. There are exporters in the market who are
willing to supply the spawn (seed material) and also buy the dried mushrooms. Mushrooms with
their flavor, texture, nutritional value and high productivity per unit area have been identified
as an excellent food source to alleviate malnutrition in developing countries (Eswaran &
Ramabadran 2000). The practice of mushroom cultivation not only produces medicinal and
nutritious food but also improves the straw quality. This takes place by reducing lignin,
cellulose, hemicelluloses, tannin and crude fiber content of straw making it ideal for animal feed
(Ortega et al. 1992).
Oyster mushroom (Pleurotus sp.) belonging to Class Basidiomycetes and Family Agaricaceae is
popularly known as 'kanye chyau' in Nepal and grows naturally in the temperate and tropical
forests on dead and decaying wooden logs or sometimes on dying trunks of deciduous or
coniferous woods. It may also grow on decaying organic matter. The fruit bodies of this
mushroom are distinctly shell or spatula shaped with different shades of white, cream, grey,
yellow, pink or light brown depending upon the species. It is one of the most suitable fungal
organisms for producing protein rich food from various agro-wastes or forest wastes without
composting.
1.2. History:
Empirical cultivation of Pleurotus started around 1917 in Germany, using natural spawn for
inoculation of wood logs and stumps. The first large-scale cultivation on logs was achieved in
Hungary in 1969. Later, a variety of lignocellulosic by-products from agriculture or forestry
were also found to be good growing substrates, and several species were brought into
cultivation throughout the world, such as the tree oyster (P. ostreatus), the gray oyster
mushroom (P. sajor-caju), the abalone mushroom (P. cystidiosus), the white oyster mushroom (
P. florida nomen nudum), the golden oyster mushroom (P. citrinopileatus), the pink oyster
mushroom (P. flabellatus), and the black oyster mushroom (P. sapidus). At present, Pleurotus
spp. is the second most important cultivated mushroom in terms of world production. Oyster
mushroom has been widely cultivated in many different parts of the world. It has abilities to
grow at a wide range of temperatures utilizing various lignocelluloses (Sánchez, 2010).
Oyster mushroom cultivation was introduced in Nepal in 1981. Research on the proper substrate
and climatic condition for oyster mushroom growing was carried out by the division of plant
pathology. Growing Pleurotus sajor-caju on stump and chopped paddy straw packets was
successful in Kathmandu in 1982. The technology, which was distributed to farmers in 1984,

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was so simple, easy to adopt and suitable to the climatic of Kathmandu valley that farmers
could adopt it quickly. The cultivation practices, which produced quick returns, spread like
wildfire. Poor farmers were willing to try mushroom growing on a small scale in order to
augment their incomes .The growing of the species P. osteratus was introduced later in 1988.
oyster mushroom are often grown without any environmental control. P. sajor-caju is cultivated
for the summer crop at Kathmandu valley (25-30 ºC and 80% RH ) and in hills of Nepal while it
is cultivated in terai regions during winter season (22-26ºC and 70% RH ).of, course the oyster
mushroom cannot be grown in terai during the summer (30-40ºCand 70% RH ). The midhills of
Nepal are the most appropriate areas for oyster mushroom production and therefore the
mushroom technology has been expanded widely in those villages. In context of Nepal along
with Pleurotus sajor-caju other species of Pleurotus cultivated are Pleurotus nepalensis,
Pleurotus ostratus and Pleurotus circinatus.
1.3. Biological description:
Oyster mushrooms are cosmopolitan, and belong to the genus Pleurotus (Fungi:
Basidiomycetes). Their cap is normally shell-like (about 5-20 cm in diameter; 1.9-7.8 inches),
fleshy, with eccentric or lateral stipe; and their color can be white, cream, yellow, pink,
brownish, or dark gray. As primary decomposers having the ability to degrade lignocellulose,
oyster mushrooms (Pleurotus spp.) are found growing in the wild on dead organic matter from
tropical and temperate regions. Several species are also capable of acting as parasites of living
trees, and attacking nematodes or bacterial colonies.
Pleurotus sajor-caju (grey oyster mushroom) is comparable to the high temperature species in
the group of Pleurotus (oyster) mushrooms, with high temperatures required for fructification.
This mushroom has a promising prospect in the tropical/subtropical areas. Its cultivation is easy
with relatively less complicated procedures. The temperature for growth of mycelium is 10-
35oC. The optimum growing temperature of the mycelium is 23-28°C. The optimum
developmental temperature of the fruiting body is 18-24oC. The optimum pH of the substrate
used in making the mushroom bag/bed is 6.8-8.0. The C:N ratio in the substrate is in the range
of 30-60: 1. A large circulation of air and reasonable light are required for the development of
the fruiting body.
.
Fig: Oyster Mushroom (Pleurotus sps.)

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1.4. Life cycle:
Pleurotus mushrooms show the typical life cycle of Basidiomycetes, a major fungal group. It
begins with the germination of a basidiospore in a suitable substrate, which gives rise to a
monokaryotic mycelium containing genetically identical nuclei (n) and capable of indefinite
independent growth. When two compatible monokaryotic mycelia are in close contact, they are
able to establish a fertile dikaryon by hyphal fusion or plasmogamy. This dikaryon (n+n),
having clamp connexions and binucleate in each hyphal compartment, contains two genetically
different nuclei (one from each monokaryon) throughout the mycelium. When environmental
conditions are appropriate (temperature, light, relative humidity), the dikaryotic mycelium will
differentiate into fruit bodies having specialized structures called basidia. In these club-shaped,
binucleate cells, which are formed in the lamellae (hymenium) of each fruit body, karyogamy
(fusion of the paired nuclei; 2n) and meiosis (recombination and segregation) take place. The
four resulting haploid nuclei move to the sterigmata on the basidium, to form four new
basidiospores. When the fruit bodies are mature, basidiospores are discharged, starting the
sexual life cycle again.
Fig: Life cycle of the oyster mushroom Pleurotus sps.
1.4. Production
Oyster mushrooms are the third largest cultivated mushroom. China, the world leader in Oyster
production, contributes nearly 85% of the total world production of about a million tonnes. The
other countries producing oyster mushrooms include Korea, Japan, Italy, Taiwan, Thailand and
Phillipines. The present production of this crop in Nepal is low due to low domestic demand.
1.5. Economic Importance
The economic importance of the mushroom lies primarily in its use as food for human
consumption. It is rich in Vitamin C and B complex and the protein content varies between 1.6
to 2.5 percent. It has most of the mineral salts required by the human body. The niacin content
is about ten times higher than any other vegetables. The folic acid present in oyster mushrooms
helps to cure anemia. It is suitable for people with hyper-tension, obesity and diabetes due to its

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low sodium : potassium ratio, starch, fat and calorific value. Alkaline ash and high fibre content
makes them suitable for consumption for those having hyperacidity and constipation. A
polycyclic aromatic compound pleurotin has been isolated fromP. griseus which possess
antibiotic properties.
The spent straw can be re-cycled for growing oyster mushroom after supplementing with wheat
or rice bran @ 10-15 % and also for preparing compost of white button mushroom after suitable
supplementation with nitrogen rich horse or chicken manure (sun-dried before use). The spent
straw can be used as cattle feed and also for bio-gas production, The slurry can be used as
manure.
1.5. Nutritional and medicinal attributes:
The protein content of oyster mushrooms can be considered as their main nutritional attribute.
Average values ranging from 10.5-30.4%, on a dry weight basis, have been reported. The
concentration of essential amino acids varies from 33.4-46.0 grams/100 grams of corrected
crude protein, showing significant amounts of lysine,, leucine, and methionine. The fat content
reported is 1.1-2.2% on a dry weight basis, having a high proportion of unsaturated fatty acids
(79.3%). The carbohydrate content varies from 46.6-81.8% on a dry weight basis. Main
vitamins present in 100 g dry weight of oyster mushrooms are thiamine (1.16-4.80 mg), niacin
(46.0-108.7 mg), and ascorbic acid (7.4 mg). Fibre (7.4-27.6% on a dry weight basis), and
minerals (potassium, phosphorus, iron, copper, zinc) are also present in good proportion.
Several compounds from oyster mushrooms, potentially beneficial for human health, have been
isolated and studied: 1) Polysaccharides showing strong antitumor activity, 2) A lectin called
pleurotolysin with hemolytic properties, and 3) Extracts with hypotensive action on renal
functions.
2. METHODOLOGY
2.1. Substrate selection:
The medium on which the mycelium grows is called the substrate. the properties of the substrate
determine which species can be grown. access to an economical suitable to a species is also an
important factor in deciding which species to grow(Volk, 1998). Substrate high in cellulose and
hemicelluloses can be successfully used. substrate like banana leaves, citrus peels, coffee
sawdust, corn(cobs and stalks), cotton straw, grasses, gum and pine sawdust and wood shavings,
legume straw and pods, paper waste, water hyacinth, wheat straw and wood logs have been
successfully used for cultivating oyster mushroom. mushrooms are rich in enzymes such as
cellulose, ligninase and protease, which make it possible for mushroom to biodegrade and
assimilate a multitude of organic waste substrates. (Poppe, 2000). Starchy substrate are more
easily degraded compared to lignocellulose. it is necessary to prepare and pre treat the substrate
in order to convert it to a form suitable for use. the pre-treatments include size reduction,
sterilization, pasteurization, supplementation with nutrients and setting the moisture content and
pH through a mineral solution. such treatments pre-degrade macro molecular structures and
make conditions favorable for mycelium growth and help eliminate contaminants (Raimbault,
1998).

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For our practical we choosed paddy straw as a substrate material as it was easily available and
economical.
2.2. Chopping and soaking of the substrate:
About 20 kg of rice straw was chopped into pieces 4-5cm in length with the help of cutter.
Chopped straw was then soaked in clean water overnight. Next day soaked straw was then
cleaned with clean water, squeezed then prepared for sterilization.
Fig: Soaking of straw Fig: Spawn
2.3. Sterilization:
The use of a pressure cooker to sterilize Pleurotus substrate is not recommended since
sterilization kills beneficial micro organisms which are present in the substrate, as well as the
harmful ones. In addition, nutrients in the compost are broken down by sterilization into forms
more favorable for the growth and development of competing micro organisms (FAO,
1983). Thus, substrates that are sterilized are easily contaminated unless spawned under very
aseptic conditions, as in media and spawn preparation. Steaming at 100o
C (pasteurisation) is
more acceptable because the cost is lower (the steamer may only be an ordinary large-capacity
casserole or a drum) and substrates thus steamed are less susceptible to contamination. The
substrate is steamed for 2-3 hours, depending on the volume and the size of the bags. When
using a lower temperature (60-70oC) as in the case of room or bulk pasteurisation, the
substrates, whether in bulk or already packed in bags, are steamed for at least 6 to 8 hours.
The chopped straw was sterilized in the drum. Drum is locally made sterilization equipment in
which sterilization is done by covering the top opening of the drum with plastic sheet tied on the
rim. The bottom of the drum is designed for containing water used for sterilization as in
autoclave. Heat is given after the clean soaked straw filled thoroughly in the drum and then
compressed with hand or other equipments. When the drum is heated plastic cover also heated
at the top then heat is removed. The temperature starts to decline and then the straw is spread
over clean sterilized plastic to remove heat and it is used for filling before it cools.

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Fig: Sterilization of straw
2.4. Preparation of plastic bags:
Transparent plastic bag of dimension 18’’X14’’ which was open in both sides were taken and
its one side was closed by tying or stitching with stapler. Tying with rope was done in such a
way that it gets its circular shape after filling.
2.5. Filling:
Prepared bags were used for filling sterilized straw. Filling was done at optimum temperature.
The first layer was filled and compressed with hand to remove the air pockets upto 4-5cm.
thickness. After placing spawn next layer of spawn was placed and compressed. this process
goes on till the substrate comes at the rim of the plastic bag. Now the final spawning is done and
a thin layer of substrate was spread then the bag is knotted with a rope.
Fig: Filling and Spawning
2.6. Inoculation / Spawning:
Spawning is carried out aseptically; preferably using the same transfer chamber or the same
inoculation room as is used in spawn preparation. Grain or sawdust spawn is commonly used to

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inoculate the substrate in bags. With grain spawn, the bottle is shaken to separate the seeds
colonized with the white mycelium. After lifting the plug and flaming the mouth of the bottle, a
few spawn grains (about 1 to 2 tsp.) are poured into the substrate bag. Both the plug of the
spawn and the plug of the compost bag are replaced and the next bags are then inoculated. The
newly inoculated bags are slightly tilted to distribute the grains evenly in the shoulder area of
the bag around the neck. For sawdust spawn, the spawn is broken up with an aseptic needle. A
piece of the spawn may then be transferred, using a long flat-spooned needle especially
designed to scoop the spawn. One bottle of grain or sawdust spawn in a 500-ml dextrose bottle
is sufficient to inoculate 40 to 50 bags. Spawning is recommended to be done at lower rates
because over spawning can cause rise in temperature and CO2 concentration within the substrate
which can be harmful for the mycelium.
Slightly cooled straw was filled in the plastic bags and spawning was done. By applying spirit
on hand or being sure that hands were free from any pathogen then straw was filled in the bags.
During spawning great care should be taken to avoid the pathogenic contamination. Spawn was
spread in every layer of straw of 4-5 cm. height and pressed the straw slightly to make bag
compact. After filling the bag with spawn and straw, mouth of the bag should be tied with
thread. Small holes should be made for aeration.
Fig: Prepared bags of substrate
2.7. Incubation:
The spawned compost bags are kept in a dark room until the mycelium has fully penetrated to
the bottom of the substrate. In 20 to 30 days, depending upon the substrate/substrate
combination, the substrate appears white, due to the growth of the mycelium. The bags are kept
for an additional week before they are opened to check that the mycelium is mature enough to
fruit. Most strains of the mushroom form primordia after 3 to 4 weeks of mycelial growth. The
bags are opened, to initiate fruiting, inside a mushroom house.
For this purpose we selected 1 room of our hostel bathroom because required humidity could be
maintained there and the temperature was somewhat lower than the external environment

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because of high humidity present over there and presence of bathroom under shady place. The
room was first cleaned and all windows were closed by providing a ventilation which expel the
harmful gases and provide low light intensity. Wetted jute bag was hanged on the door and
regular watering was done. The spawned mushroom bags were placed above the bricks to
prevent direct contact of those bags with water. Although the required temperature was 25°c we
were able to maintain temperature upto 30°C.
2.8. Growing:
About 3 weeks after the spawn run the whole bags are seen covered with white mycelium and
the straw is converted in a whole mass. Then the outer covering plastics are cut and were placed
in a brick. regular watering at morning and evening was given. Primordial growth of mushroom
were seen one week after cutting of plastics. during this stage diffused light was provided in the
room.
2.9. Harvesting:
The right shape for picking can be judged by the shape and size of the fruit body. Generally
mushroom is harvested when the cap has the diameter of 8-10cm. but here no such size was
gained which may be due to many environmental factors such as high relative humidity and
direct watering without spraying in the form of mist. Picking was done by twisting the
mushroom gently so that it is pulled out without leaving any stub and also nearby fruiting
bodies are not disturbed.
Fig: Grown mushroom Fig: Harvesting of mushroom
3. PROBLEMS ENCOUNTERED DURING CULTIVATION:
1. Low humidity during growing stage, before rainfall of monsoon started low RH was
created great problem.
2. Problem for artificial management of atmospheric condition.
3. Low quality straw, fresh dried straw is best substrate.
4. Unavailability of high technology and equipments.
5. Problem on timely availability of required inputs.

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6. There was no room with optimum atmospheric condition for placement of filled bags.
7. Mushroom is perishable commodity, so there was processing problem in farmers’ level.
8. Some disease and growing problems:
 Compaction of bed
o This problem was seen during growing stage. Due to this problem the bulk of
straw compacted which cause the emergence of primordia only from the side
surface.
 Decomposition of bed
o This is also problem encountered during the growing of Pleurotus. This problem
may be due to the excess watering directly on the bulk covered with mycelia and
also infection through the contaminated water with moulds.
 Toppling down of fruiting bodies
o Toppling down is also the maturity sign of the oyster mushroom. But in our
condition it was seen at early growth stage before maturity. This problem may
also associated with excess watering.
 Inky cap
o It is the weed mushroom belongs to the genus Coprinus.
4. DIFFERENT ACTIVITIES AND OBSERVATION DATES:
SN S.N DATE OBSERVATION / ACTIVITIES
1. 2071-02-07 Chopping of dry straw with chopping machine and soaking overnight.
2. 2071-02-08 Cleaning of overnight soaked straw and cleaning with clean water.
3. 2071-02-08 Squeezing and sterilization of soaked straw in sterilizing drum.
4. 2071-02-08 Cooling of sterilized straw on plastic applied with rectified spirit.
5. 2071-02-08 Filling of bags with cooled straw and compressed with manual pressing.
6. 2071-02-08 Spawning in each 4-5 cm thick layer at last spreading all over the surface.
7. 2071-02-08 Placing of filled bags on wooden racks.
8. 2071-02-29 Little growth of mycelium were seen which binds all the straw in a single
mass.
9. 2071-03-05 Pin head size fruiting body appears on the surface of substrate.
10. 2071-03-27 First harvesting of fruiting bodies yield was 1.61 kg.
11. 2071-04-08 Second harvesting of fruiting bodies yield was about 770 gm.
12. 2071-04-22 Third harvesting of fruiting bodies yield was about 300gm.

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5. ECONOMIC ANALYSIS:
INPUTS
S.
N.
Materials Rate Quantity Amount (Rs.)
1. Spawn Rs 50/200 gm packet One packet 50/-
2. Plastic bags Rs 2/bag 9 18/-
3. Covering
plastic
One 20/-
4. Substrate
(straw)
Rs 1.5/kg straw 11 kg 16.5/-
5. Rope One ball 10/-
6. Rectified
Spirit
100ml 50/-
7. Firewood Rs 6/kg 5kg 30/-
8. Labor cost 300 for one man day 2 laborers for each
4 hrs. a day
300/-
9. Total cost of inputs 494.5/-
OUTPUTS
S.N. Harvesting Yield Rate /kg Amount
1. First harvesting 1.61 kg 200/- 322/-
2. Second harvesting 770 gm 200/- 154/-
3. Third harvesting 300 gm 200/- 60/-
4. Total income 536/-
Hence from above table:
Total benefit: 536/-
Total cost: 494.5/-
Benefit cost ratio: total benefit /total cost =536/494.5 =1.083 (it is > 1 hence it is acceptable)
6. CONCLUSION AND RECOMMENDATIONS:
Mushroom cultivation is actively growing business in Nepal. Mostly four types of mushrooms
are very popular in Nepal. They are Agiricus, Pleurotus Volverella and Lentinus(Shiitake).
Pluerotus is most popular mushroom grown in Nepal since temperature required for mushroom

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is higher than Agaricus and lower than Volvorella. Another important cause of increasing
interest of farmers to cultivate mushroom is available of raw material for all kind of mushrooms
and good environmental condition where mushroom cultivation can be done throughout the year
under natural condition or on little modified environment. Although high temperature and
humidity encountered during the cultivation due to improper incubation area lead to slow
mycelial growth and yield of the mushroom. So, if proper sterilized condition along with proper
atmospheric condition can be maintained for the incubation of mushroom it can be successfully
grown even in lower altitude and off season condition. some of the recommendations after this
practical could be:
o The most important factor affecting the proper growth and development of
mushroom is weather condition. It is seen that it is not so much economic to
grow oyster mushroom during hot climates without any specialized facilities for
the modification of climate.
o Healthy mushroom cannot be guaranteed from unsterilized techniques.
o Yield reducing factors of mushroom cultivation are high temperature, low
relative humidity, sterilization of straw, aseptic condition during cooling, filling
and incubation of substrates and diseases infestation, so production process
should be started by considering all these factors in mind.
AND FINALLY,

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Refrences
Eswaran A and Ramabadran R. 2000. Studies on some physiological, cultural and post harvest
aspects of oyster mushroom, Pleurotus ostreatus. Tropi Agric Res 12: 360 – 374.
Ortega GM, Martinez EO, Betancourt D, Gonzalez AE and Otero MA. 1992. Bioconversion of
sugarcane crop residues with white rot fungi Pleurotus species. World J Microbio Biotech 8(4):
402-405.
Poppe, T.H. 1985. Utilization of water hyacinth in mushroom cultivation. Kuala Lampur,
Malaysia.
Raimbault, M. 1998. General and microbial aspects of solid substrate fermentation. Chile.
Electronic journal of Biotechnology 1(3): 10-20.
Sánchez C. Cultivation of Pleurotus ostreatus and other edible mushrooms. Appl. Microbiol.
Biotechnol. 2010;85:1321–1337.
Volk, Thomas J. 1998. Tom Volk's Fungus of the month for October 1998. university of
Wilconsin, USA

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