Cebu Normal UniversityCollege of arts and sciencesbiological society organizationpresentsMUSHROOM CULTUREof : Cebu Normal UniversityCollege of arts and sciencesbiological society organizationpresentsMUSHROOM CULTUREof (Pleurotus ostreatus)
Prepared by: Carreon, Rovilisa
Pardillo, Bretchel OYSTER MUSHROOM : OYSTER MUSHROOM Scientific Classification:
Species: Pleurotus ostreatus mycological CHARACTERISTICS: : mycological CHARACTERISTICS: With gills decurrent or radiating from point of attachment;whitish, yellowish in age
With cap being offset; Moist or dry; smooth; variable in color: whitish tocream, grayish to brown, some with lilac tones; oyster shell-shaped to fan-shaped or semicircular. Slide 4: With hymenium being decurrent
With short and thick stipe being bare in form or rudimentary(sometimes present)
Being hairy at the base
Spore print is white to lilac-gray
They are saprotrophic
Known to be as edible mushroom History of oyster mushroom : History of oyster mushroom First cultivated in Germany as a subsistence measure during World War II and now commercially around the world for food
First documented by Kaufert who made research about oyster mushroom NAME : NAME The genus came from the Latin word Pleurotus (sideways growth of the stem with respect to the cap)
The specific epithet/ species came from the Latin word ostreatus (cap which resembles to bivalve of the same name)
Named as Oyster mushroom since its cap(pileus) is similar to that of an oyster
In China, it is called ping gu(flat mushroom)
In Vietnam,it is called nam so or nam bao ngu
In Malaysia,it is called chippikkoon HABITAT : HABITAT Widespread in many temperate and subtropical forest
Found also in deciduous trees, beech trees and woody stems
solitary to more typically in overlapping clusters on living or dead deciduous trees, on decaying logs and stumps
sometimes on conifers; April through November, year-roundduring mild periods. ECONOMIC IMPORTANCE: : ECONOMIC IMPORTANCE: In Japan, Korea and China,this is mainly for delicacy purpose wherein it is served on its own as soup, sometimes stuffed or in stir-fry recipes with soy sauce
Made into sauce for Asian cooking similar to oyster sauce Slide 9: Substitute for petroleum
Packing material or as an insulating material
In in vivo research, it was found out that it lowers cholesterol level due to the presence of lovastatin. PREPARATION OF POTATO DEXTROSE AGAR(PDA) : PREPARATION OF POTATO DEXTROSE AGAR(PDA) Materials Needed:
20g of Dextrose (or ordinary white sugar)
2 bars ofPowdered agar or agar bars
1 L Distilled water (or tap water) PROCEDURES: : PROCEDURES: Wash weighed unpeeled potatoes and cut into cubes.
Boil in a casserole of at least one liter of water until they become soft (at least 15minutes).
Remove the potato and add water to the broth to make exactly 1 liter.
Return the broth to the casserole and add the dextrose or sugar, and the agar, until both are melted, stirring constantly. Mushroom culture production: : Mushroom culture production: I. Procedure in Making Fruiting Bags
Shovel PROCEDURES: : PROCEDURES: Mix sawdust with 10-20% rice bran.
Sprinkle enough tap water to make 45% moisture.
Fill-up 6x12 polypropylene bags (.02 thicknesses) leaving 2-3 inches from the top. Slide 20: Insert a cut pvc pipe (1 inch diameter & 1 inch long) into the mouth of the bag & pull it up to tighten, then fold the plastic over the pvc bottle neck and place rubber band to provide an opening for inoculation.
Lastly, plug in gauze-covered cotton and wrap it in a paper held in place by a rubber band. Slide 21: Pour the hot solution into clean flat bottles or catsup bottle, filling around 1 inch height from the bottom. For stock cultures test tubes should be filled with at least 10 ml of the liquid agar solution.
Plug the bottles or test tubes with cotton.
Sterilize for 15 to 20 minutes in a pressure cooker at 15-18 lbs or steam in a casserole of water for 1 to 2 hours. STERILIZATION: : STERILIZATION: Materials Needed:
Pressure cooker or autoclave
Match The pressure must be observed until it reaches the desired result. : The pressure must be observed until it reaches the desired result. Procedure: : Procedure: Sterilize the bags using pressure cooker at 15-18 lbs for 1 hour or steam them using drums for 1-2 hours in 3 consecutive days. INOCULATION: : INOCULATION: Spray the surrounding thoroughly with plain water or 10% chlorox solution.
Flame inoculating needle in the alcohol lamp and stir up the spawn inside the bottle.
Pour about 1 tsp of the spawn into the mouth of the fruiting bags and tilt them so as to distribute the spawn in the shoulder of the bags.
Return both the plugs and proceed with the next bags. Fruiting: : Fruiting: The matured bags are first opened by removing the plug and the pvc pipe neck then rolling down the mouth of the bag. Fruiting requires right temperature (20-28 C), ventilation, little light, and enough moisture and humidity. Harvesting: : Harvesting: Three to 4 days after opening the bags, mushroom primordia will start to form and these will be ready for harvesting in another 2 more days. If the bag is not mature enough, it will take longer time to fruiting.
When harvesting, grasp the stalk of the mushroom and gently pull it out. Do not use knife. If kept in the refrigerator or in a cool place, it will stay fresh up to 3-6 days. Thank you! : Thank you!