Production Of Oyster Mushroom Research Articles

Effect of using desert weeds (Chenopodiaceae) as supplements in substrates of Pleurotus ostreatus (oyster mushroom) production

Effect of using desert weeds (Chenopodiaceae) as supplements in substrates of Pleurotus ostreatus (oyster mushroom) production

Comparative Study of the Influence of Straws of <i>Imperata cylindrica</i> and <i>Andropogon gayanus</i> on the Fruiting of <i>Pleurotus abalonus</i> in Benin

<i>Pleurotus abalonus</i> is an edible mushroom of interest for its nutritional and medicinal properties. Its commercial production has developed in tropical countries using local materials. The objective of the work is to contribute to the establishment of mycicultural practices likely to increase the productivity of oyster mushrooms using locally available materials. In the present study, the cultivation of <i>P. abalonus</i> is tested on two types of fruiting substrates: straws of <i>Imperata cylindrica</i> and <i>Andropogon gayanus</i>. The harvested straws were cut and pasteurised at boiling point for 60 minutes, then drained for 4 hours before being inoculated with the mother culture. The bags, filled with 1 kg of substrate, were incubated in a mushroom farm for 4 weeks. The best results in terms of weight, pileus diameter and average number of carpophores were obtained on <i>A. gayanus</i> straws compared to <i>I. cylindrica</i> straws. The highest average carpophore yield (6.56%) by fresh weight was obtained with <i>P. abalonus</i> on <i>A. gayanus</i> straw. For <i>I. cylindrica</i> straws, the average yield is close to 1%. Indeed, <i>A. gayanus </i>straws produced an average amount of 32.8 g of fresh carpophores from 500 g of substrate in dry mass against 4.6 g for <i>I. cylindrica </i>dry. The results show that production is better on <i>A. gayanus </i>straws compared to<i> I. cylindrica</i> straws.

Diversifikasi Pengolahan Jamur Tiram pada Kelompok Tani Saraso, Kenagarian Batu Balang, Kecamatan Harau, Kabupaten Lima Puluh Kota

Oyster mushrooms are widely cultivated by Saraso farmer group Kenagarian Batu Balang, Harau District, Lima Puluh Kota Regency. The purpose of the activity was to increase knowledge and skills and empower the women of the Saraso Farmers Group, in the diversification of processed oyster mushroom products in order to increase the selling value. So far, the oyster mushrooms they cultivate are sold in fresh mushrooms, and only a few sell in processed food. The hope is that with this activity, the community can make various processed oyster mushrooms to add value to the sale which is expected to raise the family economy. The activity method was carried out by demonstration and hands-on practice. The results of community service activities showed that the women of the Saraso farmer group are able to process oyster mushrooms into various ready-to-consume products. Various processed mushrooms are made, namely Dendeng oyster mushroom, oyster mushroom beef, oyster mushroom satay, oyster mushroom shredded and additional materials, namely making sauces and chili sauce. This activity succeeded in arousing the motivation of the Saraso farmer groups in making variations of processed oyster mushrooms.

PENINGKATAN DAYA SAING MELALUI STRATEGI PEMASARAN JAMUR TIRAM PUTIH (STUDI KASUS) DI DESA BEKUT

One of the food sources that contains high vegetable protein is oyster mushroom. An oyster mushroom cultivation business in Bekut Village, Tebas district, Sambas was run by Mr. Agustipar since 2016. However, the fresh packaging of oyster mushroom only can be stored in short period of time. Therefore, the appropriate packaging strategy plays an important role in succeeding the marketing of oyster mushroom. The marketing strategy of oyster mushroom is influenced by internal factors (strengths and weaknesses) and external factors (opportunities and strengths). As a result, it is necessary to conduct a study on the oyster mushroom marketing strategy run by Mr. Agustipar. SWOT analysis was performed to analyze the data. It was found the internal factors such as having: sufficient capital, skilled labors, non-chemical food products, good quality products, a stable, affordable selling price, permanent consumers, the production of oyster mushroom has not met the demand, short-period time of product storage, and no intense promotion. The external factors are: the marketing opportunity is high, increasing demand of the product, consumers’ loyalty, expanding marketing network, the existence of the similar business, increasing price of the raw material. Based on the result of SWOT analysis, there were oyster mushroom marketing strategies found. They are: maintaining the quality of oyster product and stable selling price, production and sales forecasting, print media, electronic media, and social media promotion, increasing product efficiency for competition, and establishing the cooperation with companies or UMKM processing oyster mushroom.Keywords: Marketing strategy, Oyster mushroom, SWOT analysis

Peningkatan produksi petani Jamur Tiram dengan teknik kultur di Kota Medan

Oyster mushrooms are one of the commodities that people are interested in to meet the needs of healthy and nutritious foods, where the demand of this fungus increases every year. In the city of Medan, oyster mushroom cultivation has begun to develop in the home industry, small to medium scale industries, but in fact it has not yet fulfilled the market demand. The low production of oyster mushrooms caused by the low knowledge of the farmer in preparation of the seed, either F-0, F-1, F-2 or F-3 and ultimately fail in baglog preparation as the final media stage for oyster mushroom production. In the seedlings and backlogs manufacturer should follow the technical culture standard preparation of seedling. Socialization has been carried out by Tim ABDIMAS with the demonstration and introducing culture and sterilization technique using saving energy autoclave, efficient in use for the mushroom farmers and expected after the program the farmers can be confident and become independent in spawn or seedling producing by themselves. The use of autoclave is very effective and significant in reducing the number of contaminated seedlings, as seen in the graph which is also presented in this paper. Knowledge of making mushroom flour with a simple method with low cost in contemporary and hygienic packaging ready to be marketed as a basic ingredient in food processed products or as an ingredient in traditional medicine is also provided.

Village Community Empowerment Through Oyster Mushroom Processing Training for Economic Independence

Madiun Merdeka University with Higher Education Leading Community Empowerment Program did technology transfer with theme processing oyster mushroom products. The aim of this activities is to solve the weakness of oyster mushroom which is wither quickly, easily rotten, and cheap selling price, so it can improve welfare of the people at Bodag Village, Kare District, Madiun Regency. The method is: the amount of participants are 26 people that member of Tani Rejo farmers amn Mulyo farmers. The activities by following 3M healthy protocol. The activity consist of processed oyster mushroom practices, problem discussion and processing solution, business management, marketing, packaging, and product serving. The results of this activities is oyster mushroom processing training gives positive value to the people. The people give best response into this activities. The output of this activities is the people can make crispy mushroom, shredded mushroom, rendang mushroom, ca mushroom, satay mushroom, ice cream mushroom, risol mushroom, nuggets mushroom, mushroom fried rice, mushroom fried rice, mushrood tomyam, and mushroom garang asem.

MUSHROOM FARMING IN IRAN: A CASE STUDY OF TEN IRANIAN MUSHROOM COMPANIES

In terms of mushroom production, Iran is one of the leading countries in the world as mushrooms productions play an utmost important role in non-oil export in the country. Therefore, this study aimed to evaluate the financial aspect of mushroom cultivation in Iran. To this end, the current study sought to find the operational costs and potential revenue of mushroom cultivation in Iran. This qualitative experimental study, using in-depth semistructured interviews with mushroom producers, examines their current situation in Iran. The findings show that mainly two types of mushrooms are produced in Iran, namely Agaricus bisporus (champions) and oyster mushrooms. It is also revealed that although the number of oyster mushroom production units is increasing every year, the profitability of Agaricus bisporus in Iran is higher. Despite the industry's profitability in Iran, mushroom growers in Iran are dissatisfied with their business and cite a number of reasons, including low profitability, low demand, seasonal demand, limited transportation, and economic instability

Physicochemical properties and storage stability of mushrooms (Pleurotus ostreatus) cultivated on single (sawdust) and mixed substrates (sawdust and oil palm fibre)

Oyster mushroom nutrientshave been rated side by side with proteinsin meat and eggs. Oyster mushroomsarehigh in vitamins and essential amino acids, but theircultivation is poor. Oil palm fibre is being used in making material strength in mechanical engineering with little or no use in the cultivation of food products. This study determined the physicochemical properties and storage stability of mushroomscultivated on single and mixed substrates (sawdust and oil palm fibre). Oil palm fibremixed with sawdust at different ratios (95:5, 90:10 and 85:15) was used to grow oyster mushroomsin other to turn waste to wealth. The oyster mushroomscultivated on both single and mixed substratesweresubjected to proximate composition analysis (22.99, 4.54, 6.93,and 6.98%, for crude protein, fat, fibre, and ash),mineral content (5.92 mg/100g for sodium and 25.76 mg/100g for potassium), amino acid profile (155.85 mg/g for a total essential amino acid), fatty acid profile (43.82% for linoleic acid), anti-nutritional factor, and storage stability for three months. The mushroomscultivated on the mixed substrate (oil palm fibre + sawdust) havea higher proximate composition, mineral content, amino acid profile,and fatty acid profiles than mushroomscultivated on a single substrate (sawdust). Although the peroxide value of the oyster mushroom samples from the mixed substrates increased with storage time, the peroxide value was lower than 10 meq/kg of fat throughout the storage period,which means the samples could still be considered stable during storage. Cultivation of oyster mushroomson mixed substrates of oil palm fibreand sawdust should be encouraged for highly nutritious oyster mushroom production. Oil palm fibre can also serve as a raw material in mushroom cultivation.

Pests of Oyster Mushroom (Pleurotus Ostreatus) in Western Kenya

Productivity of oyster mushrooms has been hampered by pests but little is known about them. Pest spectrum of oyster mushroom on farms in western Kenya was investigated. Oyster mushroom Pleurotus ostreatus was established at three sites namely; old mushroom farm, new mushroom farm and on-station during short rains, dry season and long rains in Butere constituency Kakamega County between September 2012 and August 2013. Pests were sampled weekly and identified using taxonomic keys at the National Museums of Kenya. The mite Pygmephorus spp. (Acaridae) and dipterans Megaselia scalaris (Phoridae), Bradysia spp. (Sciaridae), Culicoides spp. (Ceratopogonidae) and Anatrichus spp. (Chloropidae) were identified. All the other pests except Bradysia spp. were reported at the three sites across the three seasons. The incidences of all these pests were reported only during the incubation phase of oyster mushroom. Incidences of M. scalaris were 42% of the total four pests that were sampled followed by Culicoides spp. at 33% with that of Pygmephorus spp. being 17% while that of Anatrichus spp. being 8%. Pygmephorus spp. was vectored by M. scalaris hence the incidence of Pygmephorus spp. depended on M. scalaris. These two pests were found to be pests of economic importance in oyster mushroom production causing both direct and indirect damage on oyster mushroom. The old mushroom farm reported high incidences of these two pests, with the new mushroom farm recording the lowest incidences. Equally the short rains recorded high incidences these two pests with long rains recording low incidences. Although Bradysia spp. has been considered a major mushroom pest, it was found to be a minor in the area of study.

Use of lignocellulosic corn and rice wastes as substrates for oyster mushroom (Pleurotus ostreatus Jacq.) cultivation

The accumulation of agronomic wastes has caused several environmental problems, such as air and soil contamination, and insect and pathogen proliferation, among others. To mitigate this, studies have evaluated the use of these wastes as substrates for the cultivation of Pleurotus mushrooms, a low-cost/nutritionally important crop. This study aimed to evaluate the use of corn stubble and rice straw as substrates for the in vitro production of oyster mushrooms (Pleurotus ostreatus Jacq.) and the productive characterization (biological efficiency, production rate, earliness, daily productive capacity) of four isolated strains. The strains PO/A01, PO/A02, PO/A03, and PO/A04 were grown in Potato-Dextrose-Agar medium until complete colonization. The experiment was evaluated under a completely randomized design with 6 replications. Subsequently, the corn stubble and rice straw were disinfected, inoculated, bagged, incubated, and subjected to induction-fructification. The productive period ended after three harvests. At this stage, the experiment was conducted under a completely randomized design with a 4 × 2 factorial arrangement with 8 replications. The P. ostreatus strains inoculated in the corn stubble, compared to rice straw, showed 93.93% biological efficiency and a 2.07% production rate, representing increases of 30% and 50%, respectively. The strains PO/A03 and PO/A04 showed higher biological efficiency and organic matter loss. The PO/A02 strain showed greater earliness, with approximately 10 days to harvest. This study concluded that the isolated strains of P. ostreatus allow for the efficient use of corn stubble and rice straw, and can contribute to the management of agronomic wastes.

Characterization of the Nutritional Composition of a Biotechnologically Produced Oyster Mushroom and its Physiological Effects in Obese Zucker Rats.

Sustainable protein sources are needed to meet the increasing protein demands of a continuously growing world population. This study is focused on the biotechnological production of a protein rich oyster mushroom (Pleurotus sajor-caju; PSC) by valorization of an agricultural side stream and the evaluation of the physiological effects of PSC in a rat model of metabolic syndrome. PSC is produced via submerged cultivation in a 150 L bioreactor that utilizes isomaltulose molasses as its sole carbon source, and is further analyzed for its nutritional composition. A feeding trial is performed using Zucker rats which are fed a 5% PSC supplemented diet, for 4 weeks. Biochemical analyses reveal a significant reduction of the liver lipid concentrations and liver inflammation in the PSC fed obese rats in comparison to the obese rats from the control group. Hepatic qPCR analyses, differential transcript profiling, and enzyme activity measurements reveal a number of altered pathways that may be responsible for these anti-steatotic and anti-inflammatory effects of the mushroom. Bioconversion of a low quality agricultural side stream to an improved protein source is performed by submerged cultured PSC, and the obtained mycelium shows strong anti-steatotic and anti-inflammatory effects.

Growth and production of white oyster mushroom (Pleurotus ostreatus) by adding coconut water to agricultural waste as a carbon source media

White oyster mushroom is a mushroom consumption that is popular with people and has a high nutritional value. The growth medium for this fungus is a carbon-based agricultural waste that has a high lignocellulose content. The research objective is to discover the best growing media for the growth and production of oyster mushrooms. Three carbon source growing media used are oil palm empty fruit bunches, corncobs, and sawdust. Media mixed with bran and lime then soaked up to 30% water, mixed with coconut water, and carried out sterilization for 8 hours. The study was arranged using a factorial design based on a randomized block design. Data collection is done by observing the time of the pinhead’s emergence and the time taken by the fungus mycelium to fill the baglog. The results showed that the oil palm empty fruit bunches media gave the fastest growth of oyster mushrooms, which was 35 days with 14.5 fruiting fruit bodies. This shows another potential of oil palm empty fruit bunches as a cultivation medium, which so far has only been used for the polymer fiber and fertilizer industry.

Oyster Mushroom (Pleurotus pulmonarius) Production Using Different Substrates Under 27.30C Average Temperature

The study was conducted in an average temperature of 27 0C. Objectives were to determine the yield performance of oyster mushroom using different substrates and substrates’ combination; to determine if there is a significant difference on the yield performance of oyster mushroom using different substrates and substrates’ combination; and to identify which of the different substrates and their combination performs best in oyster mushroom production. The experiment was laid out using Completely Randomized Design (CRD) with an area of 30m2 . Four treatments were used and replicated five times. Sawdust, corn cob and rice straw were the substrates used in this study. Treatments were: T1 (100% rice straw), T2 (100% corn cob), T3 (100% sawdust), and T4 (33.33% rice straw + 33.33% corn cob + 33.33% sawdust). Results of the study showed that there was a highly significant difference on the average number and total number of oyster mushroom during the first harvest. However, the average weight and total weight of oyster mushroom were not significantly different. The average number, average weight, total number, and total weight were not significantly different during the second to fifth harvest. Based on the results of the study, the adoption of T3 to obtain more number of oyster mushroom per fruiting bag per treatment is highly recommended to improve the production in the locality.

Comparison of Ultrasonic And Acoustic Sound Treatments on Grey Oyster Mushroom (Pleurotus Sajor-caju) Cultivated on Sawdust And Kenaf Waste

Sound stimulation and substrate are among the main factors that enhance the formation of fruiting bodies in order to increase the productivity of grey oyster mushroom. The main purpose of this study is to investigate the effects of ultrasonic and acoustics sound treatments on grey oyster mushroom (Pleurotus Sajor-caju) cultivated on rubber tree sawdust and kenaf waste. The growth performance, yield and post-harvest quality of grey oyster mushroom were determined. Mushroom bags were treated with ultrasonic and acoustic sound every 5 days intervals during mycelia growth. Sound treated mushroom bags had faster growth rate and treatment with acoustic sound appeared to be a better treatment among all the treatments. In terms of yield, sawdust obtained a relatively higher amount of total weight of fruiting bodies, greater biological efficiency and bigger number of fruiting bodies than kenaf waste. Acoustic sound contributed to a higher in yield but has the highest substrate utilization among all treatments. Sawdust shows no significant different (p>0.05) in physical characteristics such as pileus diameter compared to kenaf waste but both of them showed significant different (p<0.05) among different treatments. Acoustic sound had firmer and showed relatively darker compared to other treatments. Substrate of sawdust had a relatively higher of moisture content of pileus and stem than kenaf waste. Among all the treatments used, mushroom bag treated with acoustic and cultivated on sawdust was the best treatment due to is relatively faster growth performance and higher yield.

Growth characteristics and productivity of oyster mushroom with the addition of Artemisia annua

Growth characteristics and productivity of oyster mushroom with the addition of Artemisia annua

A storage study of value added oyster mushroom products

Oyster mushroom (Pleurotus ostreatus) is an edible mushroom of the kingdom Mycetae and belongs to the family Agaricaceae. Significant amount of oyster mushroom is grown in Odisha particularly in winter season, when there is shortage of paddy straw mushroom in the market. Though it has got all the nutritional factors compared to all other type of mushrooms, unlike paddy straw and button mushroom, oyster mushroom has a bland taste which is not very much liked by the consumers. Generally farmers do not get remunerative price for cultivating this type of mushroom because almost entire domestic trade is in the fresh form while most of the export is in the preserved form (canned or steeped). Current era is characterized by greater awareness about quality and, above all, with the demand for the readymade or ready-to-make food products. As mushrooms contain high moisture and are delicate in texture, these cannot be stored for more than 24 hours at the ambient conditions of the tropics. This leads to weight loss, veil opening, browning, liquefaction and microbial spoilage of the product making it unsaleable. Effective processing techniques will not only prevent the post-harvest losses but also result in greater remuneration to the growers as well as to the processors. The objective of the study was therefore, to prepare oyster mushroom value added products using both fresh and powdered oyster mushrooms and study the shelf life of mushroom ketchup in two different packaging materials like glass bottle and PET bottle and mushroom soup powder in LDPE pouch, HDPE pouch, PP pouch and aluminium foil. For storage, it was concluded that glass bottle storage is preferred for oyster mushroom ketchup and laminated aluminium pouch was considered the best for oyster mushroom soup powder.

Penyuluhan Alih Teknologi Pengolahan Produk Hortikultura dan Jamur Tiram di Nagari Padang Laweh, Sungai Pua, Kab. Agam

This community engagement activity has located a centre for horticultural agriculture, such as fruits and vegetables, in Nagari Padang Laweh, Sungai Pua district and Agam regency, West Sumatra Province. The focus products were tomato and oyster mushrooms at the time. Besides a farmer's land for tomatoes, there is also an oyster mushroom business managed by Hoki Jamur, producing 5-7 kg of fresh mushrooms per day. The problems faced by the partner's activity were a lack of processing technology for horticultural products. Tomatoes often through away when the price is low in the market. The production of oyster mushrooms is still fluctuating because cultivation is not good enough, and oyster has high water content, so it is easy to rot and have a short shelf life. Activities that have been carried out to solve partner problems were first evaluating horticulture and oyster mushroom cultivation activities at partner locations. Then, introducing processed post-harvest of horticulture to increase the selling value and its diversification to increase the shelf life of products by making tomato sauce and oyster mushroom meatballs. This activity went well and smoothly and was attended by local farmers, members of the Family Welfare Movement (PKK), and young entrepreneurs. Participants' enthusiasm for participating in this activity was high, especially during post-harvest product processing technology. This activity is expected to improve the quality and quantity of business production, income and economic welfare of partners and communities involved in partner business activities.

Pembinaan Santri Pondok Pesantren NW Kayangan Lombok Barat dalam Pembuatan Produk Olahan Jamur Tiram Berbasis Entrepreneurship

Oyster mushrooms have high economic potential because they can be processed into a variety of foods and snacks, as well as prospects for development in the community. One of the potentials that can be used by the hut to hone students' life skills is by providing training for the manufacture of oyster mushroom products. The purpose of these community service activities is to be expected later when students graduating from the NW Kayangan Islamic Boarding School can become young entrepreneurs who make them economically independent and can open new jobs for the people in their respective homes. Community service activities focus on training in processing oyster mushrooms into products in the form of nutritious satay and crispy mushrooms that are nutritious and of high economic value, targeting the students and teachers at Pondok NW Kayangan, West Lombok Regency. The activity method includes: (1) preparation phase, (2) counseling, and (3) demonstration and training on making oyster mushroom and crispy mushroom. This activity increases the knowledge and skills of students in processing oyster mushroom raw materials. This is evidenced by the results of processed oyster mushrooms in the form of mushroom satay and krispi mushroom created by teachers and students.

Potential for combined production of food and biofuel: Cultivation of Pleurotus pulmonarius on soft- and hardwood sawdusts

This study aimed at developing an integrated process of production of edible summer oyster mushroom (Pleurotus pulmonarius) and preprocessing of the substrate lignocellulose for producing 2nd-generation biofuels based on softwood. Sawdust-based mushroom substrates of softwood spruce (Picea abies) versus hardwood alder (Alnus glutinosa) as a reference were used for production of summer oyster mushrooms. The substrates had been either hot-air pasteurised or steam sterilised before growing the mushroom. The potential of using spent substrate (SMS) after harvest for biofuel production was evaluated by examining the lignocellulosic composition and enzymatic convertibility. The biological efficiency of the substrates ranged 14.0–33.8% and no significant difference was observed between the treatments. The fruiting bodies had similar total protein concentrations ranging between 26.0 and 28.5% regardless of differences in treatments. The average mass degradation of Klason lignin and acid soluble lignin in the substrates after mushroom production were 35.0 and 22.6%, respectively. Glucan, the major carbohydrate component, was initially present in concentrations ranging from 24 to 29% of total dry matter and with similar concentrations observed in both alder-based and spruce-based substrates. After mushroom production, a significant difference was observed between the substrates with the lowest consumption of glucan, 3.9% of the initial mass, in the spruce-based substrate. The selective degradation ability of P. pulmonarius on the lignin fraction, rather than the cellulose component of softwood, is suggested in the present study. Between 84 and 126 g glucose was yielded per kg of dry SMS, spruce based substrates resulted a higher yield than alder substrate from enzymatic saccharification of the spent substrates. The heat treatment of the mushroom’s substrate had in general a minor impact on the mushroom production and fungal pretreatment of the substrates; hot-air pasteurisation is apparently more energy efficient method than steam sterilisation.

Studies on nutrition supplementation for production of oyster mushroom (Pleurotus florida)

The present experiment entitled “Studies on nutrition supplementation for production of oyster mushroom (Pleurotus florida)” was under taken with the aim to determine the growth and yield of mushroom. There are different organic substrates i.e. wheat straw, Soybean straw, moong bean straw, urd bean straw, Sorghum stem (chopped), Maize stem (chopped), Pigeon pea stalk, Cotton stalk and Safflower straw and different supplementation; Wheat bran, Rice bran, Maize bran, Neem cake, Oil cake, Glucose, Dextrose, Ammonium sulphate, Ammonium nitrate Urea, and Poultry manure were used for production. The minimum days of spawn run (18.75) was recorded with moong bean straw substrate. While, the maximum number of primordial (177), number of pin heads (164.75), number of fruiting body (68.50), diameter of fruiting body (8.25 cm), stripe length (3.43 cm) and Yield (579.75 g) were recorded with wheat straw substrate. On the effect of carbon, nitrogen and cakes supplementation on wheat straw, the minimum days of spawn run was recorded with oil cake 5%. While, the different quantity parameters were recorded number of maximum primordial and pin head on maize bran 5%, maximum number of fruiting body and diameter of fruiting body on dextrose 5%, stripe length maximum on maize bran 5% and maximum yield significant on dextrose 5%.