Abstract
Two oyster mushrooms (Pleurotus eous P-31 and P. ostreatus EM-1) are under either cottage industry or semi-commercial cultivation in Ghana. The latter (P. ostreatus) is already well known to the public and on the shelf of some leading supermarkets. There is morphological resemblance between the two species making it difficult for the untrained eye to distinguish between them except for the colour difference. In this study, molecular methods were employed to differentiate among the two species. The Internal Transcribed Spacer ITS 1 and ITS 4 regions of the rDNA of the two oyster species were amplified by the conventional PCR using the universal primer pair, ITS 1 and ITS 4 followed by restrictive digestion with enzymes, (Hh I, Hinf I, Rsa I and Hae III). The two species could not be separated based on the amplified bands only, as both produced a characteristic band size of 650 bp. Gel profiling showing restrictive patterns generated by the four enzymes indicated that only the Hae III restrictive enzyme was effective in separating P. eous P-31 and P. ostreatus EM-1. This is the first record of the separation of the Ghanaian Pleurotus species by molecular methods indicating their genetic differences.
Highlights
The term mushroom applies to fungi withMushrooms have been an important food distinct fruiting body, fleshy in nature having item in human health, nutritional and disease tough umbrella-like structure called cap prevention (Chang, 1999)
The oyster mushroom P. ostreatus cultivated in Ghana contained 49.93% total carbohydrates, 20.02% crude protein, 2% lipids, 15.8% crude fibre, 7.62% ash, 279.92 Kcal/100g, Ca (43.06mg/100g), P (939.0mg/100g), K (3334mg/100g), Fe (42.65mg/100g), and Ascorbic Acid (Obodai, 1992; Obodai et al, 2014; Kortei et al, 2016; Wiafe-Kwagyan et al, 2016)
In this paper the ITS 1 and ITS 4 regions of the rDNA of P. eous strain P-31 and P. ostreatus strain EM-1 were amplified by Polymerase Chain Reaction (PCR) techniques using universal primers (Hh I, Hindf I, RSa I and Hae III) with the view to ascertaining their primary taxonomic status and obtain an ancillary information to elucidate their comparative growth performance, Biological Efficiency and the differential level of elemental composition and nutrient status
Summary
The term mushroom applies to fungi withMushrooms have been an important food distinct fruiting body, fleshy in nature having item in human health, nutritional and disease tough umbrella-like structure called cap prevention (Chang, 1999). The oyster mushroom P. ostreatus cultivated in Ghana contained 49.93% total carbohydrates, 20.02% crude protein, 2% lipids, 15.8% crude fibre, 7.62% ash, 279.92 Kcal/100g, Ca (43.06mg/100g), P (939.0mg/100g), K (3334mg/100g), Fe (42.65mg/100g), and Ascorbic Acid (Obodai, 1992; Obodai et al, 2014; Kortei et al, 2016; Wiafe-Kwagyan et al, 2016).
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