1. Mushroom Cultivation
Dr. Prachi Kshirsagar

2. Introduction to Pleurotus Sp
Oyester tropical edible mushroom - Pleurotus (Dhingiri) - basidiomycetes
Excellent nutritional value
Good source of dietary Protein
Cultivation of oyster mushroom having ability to convert lignocelullosic waste into high quality food material
Oyester mushroom was first cultivation in Germany by Flank (1917)
Known as ‘white vegetable’ or ‘boneless vegetarian meat’

3. Introduction to Pleurotus Sp
First cultivation of oyester mushroom by using Tree Stump and wood logs
Oyester mushroom can be grown at temperature 200C & relative humidity 80 to 90 %
It can be grown all over world like China, India, France, Germany and USA
Steps In Mushroom Cultivation
1. Preparation of pure culture of Pleurotus
2. Preparation of Spawn
3. Substrate Preparation
4.Spawning of Substrate
5.Crop Management

4. Nutritional Value of Oyster Mushroom
Sr. No.
Nutrient
Quantity 1
Water
76.69 g 2
Energy
28 KCl 3
Protein
2.85 g 4
Lipid (Fat)
0.35 g 5
Carbohydrate
5.24 g 6
Fibre
2 g 7
Sugar
0.95 8
Ash
0.87 g

5. Commonly cultivated Mushroom Species
Species Name
Common Name
Hericium erinaceum
H. corlloides
Lions mane, Monkeys head fungus
Agaricus bisporus
Button mushroom
Ganoderma lucidium
Reishi
Agrocybe aegerita
Poppino mushroom, chest nut mushroom
Hysizygus tessulatus
Brown beach mushroom
Grifola frondosa
Hen of woods
Stropharia rugoso-anulata
Wine cap

6. Different Species of Oyster Mushroom
Pleurotus sajor – kaju
Pleurotus florida
Pleurotus sapidus
Pleurotus ostreatus
Pleurotus eous
Pleurotus membranaceous
Pleurotus citrinopileatus
Pleurotus flbellatus

7. Preparation of pure culture of Pleurotus
Requirement
Inoculum: Fruiting body of Pleurotus
Glassware
Petriplates, glass rod, Beakers, Conical flask, test tube, etc. (Sterlize at 15 Ib pressure for 20 min at 1200C.)
Chemical:
Glucose, Agar-Agar powder, Distilled water, Alcohol
Other Requirement
Non-absorbent cotton, Aluminium foil, Autoclave, Laminar fresh air flow cabinet

8. Preparation of pure culture of Pleurotus
Boil Peeled Potato (250 g)
Filter through Muslin cloth
Add 20 g Agar and Dextrose sugar
Sterilize at 15Ib pressure (20 min.)
Pouring in Petri Plate
Inoculation of piece of Fruiting body of Pleurotus

9. Preparation of Spawn
Good quality wheat grains Clean and dry wheat grains Soaked in water for (8 – 10 hrs) Boiled the wheat grains up to they become soft (avoid splitting) Remove excess water Spread on plastic sheet and add 4% CaCO3 Fill in conical flask or polythene bag (plugged with non absorbent cotton) Keep In autoclave at 15 Ib pressure at 1210C for 15 min Remove it from autoclave Inoculation with pure culture Incubate at room temperature (25±20C) Commercial spawn

10. Preparation of Substrate
Polythene bag (45×30 cm)
2 kg straw soaked in water (12 hrs) – drained off (1 hr) – dipped in hot water (30 min)
Taken out from hot water and kept for cooling
Fill 1 kg straw in each bag (Sterilize)
Spawn of Pleurotus mix and spread properly
Mouth of bag tied with thread
Kept in room at temperature 20 – 300C
Cut the polythene bag after days when bag is full with mycellium
Sprinkled the water twice in a day
After 10 – 15 days fruiting body start appearing
500 g to 2 kg yield from 1 Bed

11. Incubation Fruiting Harvesting and Yield Crop Management
Spawn bags, trays or boxes arranged in dark room on raised platform
Optimum temperature for spawn running is 22 to 260C
Fruiting
Frequent spraying of water is required
Harvesting and Yield
Fruiting body should be harvested before spore formation

12. Steps in Mushroom Cultivation