Mushroom Culture Procedures

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-a powerpoint presentation on the morphology,physiology and ways of propagation the mushroom Pleurotus ostreatus

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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 Garces,Jake Joshua Jarito, Zandra Pardillo, Bretchel

OYSTER MUSHROOM : 

OYSTER MUSHROOM Scientific Classification: Kingdom: Fungi Phylum: Basidiomycota Class: Agaricomycetes Order: Agaricales Family: Pleurotaceae Genus: Pleurotus 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.

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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

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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: 200g Potato 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 Materials Needed: Sawdust Rice bran Water Basin Polypropylene bags PVC pipe Newspapers Rubber band Cotton plug 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.

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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.

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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 Water Coal “kalan” 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!