This document outlines the process for producing mushrooms. It begins with an introduction to mushrooms and their structure. It then discusses the nutritional value of mushrooms and their most commonly cultivated species. The bulk of the document describes the production method, including preparing spawn, composting, casing, cropping, harvesting, and expected yields. It provides details on each step of cultivation for the most common species of button mushroom.

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 .

12. 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 ]

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

14. ▪ COMMERCIAL STRAIN

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

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

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

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

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

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

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

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