AGRICULTURAL ENGINEERING COLLEGE &RESEARCH INSTITUTE
TAMIL NADU AGRICULTURAL UNIVERSITY, CBE-3
ASSIGNMENT ONMUSHROOM PRODUCTION AGM C51 INDUSTRIAL MICROBIOLOGY (2+1)BY S.SHANMUGA PRIYABTF-07-023COURSE TEACHER: DR. N.O. GOPALEXTERNALEXAMINER:
MUSHROOM:
A
mushroom
is the fleshy, spore-bearing fruiting body of a fungus, typically producedabove ground on soil or on its food source. The standard for the name "mushroom" is thecultivated white button mushroom,
Agaricus bisporus
, hence the word mushroom is most oftenapplied to those fungi (Basidiomycota, Agaricomycetes) that have a stem (
stipe
), a cap (
pileus
),and gills (lamellae, sing. lamella) on the underside of the cap, just as do store-bought whitemushrooms.The word "mushroom" can also be used for a wide variety of gilled fungi, with or without stems,and the term is used even more generally, to describe both the fleshy fruiting bodies of someAscomycota and the woody or leathery fruiting bodies of some Basidiomycota, depending uponthe context of the word.Forms deviating from the standard morphology usually have more specific names, such as"puffball", "stinkhorn", and "morel", and gilled mushrooms themselves are often called "agarics"in reference to their similarity to
Agaricus
or their placement in the order
Agaricales
. Byextension, the term "mushroom" can also designate the entire fungus when in culture or thethallus (called a mycelium) of species forming the fruiting bodies called mushrooms, or thespecies itself.
EDIBLE MUSHROOM:
Edible mushrooms
are the fleshy and edible fruting bodies of several species of fungi.They belong to the macrofungi, because their fruiting structures are large enough to be seen withthe naked eye. They can appear either above (epigous) or below ground (hypogeous) where theymay be picked by hand. Edibility may be defined by criteria that include absence of poisonouseffects on humans and desirable taste and aroma. By some accounts, less than 10% of allmushrooms may be edible.Edible mushrooms are consumed by humans for their nutritional and occasionally medicinalvalue as comestibles. Mushrooms consumed for health reasons are known as medicinal. Whilehallucinogenic mushrooms are occasionally consumed for recreational purposes, they can produce severe stomach upset and disorientation, and are therefore not commonly considerededible mushrooms.Edible mushrooms include many fungal species that are either harvested wild or cultivated.Easily cultivatable and common wild mushrooms are often available in markets, and those thatare more difficult to obtain (such as the prized truffle and matsutake) may be collected on asmaller scale by private gatherers. Some preparations may render certain poisonous mushroomsfit for consumption.Before assuming that any wild mushroom is edible, it should be identified. Proper identificationof a species is the only safe way to ensure edibility. Some mushrooms that are edible for most people can cause allergic reactions in some individuals, and old or improperly stored specimencan cause food poisoning. Deadly poisonous mushrooms that are frequently confused with ediblemushrooms and responsible for many fatal poisonings are several species of the
genus,in particular,
, the "Death Cap".GROWING MUSHROOMS:
Mushroom production is completely different from growing green plants.Mushrooms do not contain chlorophyll and therefore depend on other plant material(the “substrate”) for their food. The part of the organism that we see and call a
mushroom is really just the fruiting body. Unseen is the mycelium—tiny threads thatgrow throughout the substrate and collect nutrients by breaking down the organicmaterial. This is the main body of the mushroom. Generally, each mushroomspecies prefers a particular growing medium, although some species can grow on awide range of materials. A very general description is included below. Growingmushrooms involves little effort the logs or other substrate with the mushroomspawn inoculated. To maintain humidity and monitor for fruiting are the main duty.When mushrooms appear, add them to other garden products and sell them. Mostavailable markets, however, require more mushrooms than occasional fruitingprovides. Indoor production can fill the gaps when outside fruiting lags. The entireoperation can also be conducted inside. However, indoor mushroom productiondemands a much higher level of knowledge, continuous monitoring, and timelymanipulation of environmental conditions. These are the steps in mushroom production— a cycle that takes about 15 weeks(time varies by species) from start to finish.1.Choosing a growing medium2.Pasteurizing or sterilizing the medium3.Seeding the beds with spawn (material from mature mushrooms grown onsterile media)
4.
Maintaining optimal temperature, moisture, and other conditions formycelium growth and the conditions that favor fruiting (This is the mostchallenging step.)5.Harvesting, packaging, and selling the mushrooms.6.Cleaning the facility and beginning again. The substrate on which the mushrooms will fruit must be sterilized or pasteurized inorder to destroy any fungal and/or bacterial competitors.
To produce spawn, youinoculate a pasteurized medium, usually grain, with the sterile culture of aparticular mushroom species. After the culture has grown throughout the medium,it is called spawn. Producing spawn requires exacting laboratory procedures.
Manymushroom suppliers sell several kinds of spawn, and the beginning mushroomfarmer should take advantage of this selection in early trials to determine whichspecies grow best on available materials. Eventually, learning to produce spawnmight reduce your cost of production. Evaluate this possibility only after
masteredthe later stages of cultivation. While the mycelium is growing—and until it fullyoccupies the substrate—the mushroom farmer typically manipulates the growingenvironment to favor mycelial growth. The atmospheric conditions are thenchanged to initiate “pinheads,” and then to complete fruiting. For example, inoyster mushroom production under closely controlled conditions, the grower lowersthe temperature and the CO
2
in the grow room to initiate fruiting. Each species hasspecific requirements for its stages of development.
The Mushroom Cultivator
provides detailed information on the requirements for 16 species. The time betweenharvests, annual production increases can be cut. Short cycles are what large-scalecommercial producers aim for, constantly looking for ways to increase efficiency. This is the competition of face if planned to sell the product on the wholesalemarket.
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Mushroom Production
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