Cultivation and Determination of Nutritional Value on Edible Mushroom Pleurotus Ulmarius

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Research Article
November
2015
© 2015, IJERMT All Rights Reserved Page | 29
International Journal of
Emerging Research in Management &Technology
ISSN: 2278-9359 (Volume-4, Issue-11)
Cultivation and Determination of Nutritional Value on Edible
Mushroom Pleurotus Ulmarius
Karthika. K, Murugesan.S
Department of Botany, School of Life Sciences, Periyar University,
Salem, Tamilnadu, India
Abstract:
ushrooms are fleshy, spore-bearing reproductive structures of fungi grown on organic substrates and for a
long time, have played an important role as a human food due to its nutritional and medicinal properties.
The first commercial cultivation of edible mushrooms was developed in France in the 18th century.
During the early days of civilization, mushrooms were consumed mainly for their palatability and unique flavours.
However, several research works on the chemical composition of mushrooms have revealed that mushrooms can be
used as a diet to combat diseases making the present use of mushrooms to be totally different from the traditional use .
Many research reports described the nutritional compositions of mushrooms as attractive, being good sources of
dietary protein, carbohydrate, fats, vitamins, fibre and minerals
Keywords: PDA
I. INTRODUCTION
Hypsizygus ulmarius (elm oyster mushroom) is a high yielding mushroom for which commercial cultivation
technology has been released and is gaining popularity, it is widely cultivated throughout the world mostly in Asia and
Europe owing to their simple and low cost production technology and higher biological efficiency (Mane et al., 2007).
The origin of Pleurotus was first cultivated during the First World War in Germany as a subsistence measure for
food storages and the first documentation of cultivation was done by Kaufer (Kaufert F et al.1936). Nowadays, several
species of Pleurotus are cultivated commercially because of their rich mineral contents and medicinal properties, short
life cycle, reproducibility in the recycling of certain agricultural and industrial wastes and low demand on resources and
technology (Sibel Yildiz et al. 2002).
Pleurotus species are efficient lignin degraders which can grow on wide variety of agricultural wastes with broad
adaptability to varied agro-climatic conditions (Jandaik and Goyal, 1995). The practice of mushroom cultivation not only
produces a nutritious food but also improves the straw quality. This takes place by reducing lignin, cellulose, hemi
cellulose, tannin and crude fiber content of straw making it ideal for animal feed (Ortega et al., 1992).
Generally mushroom contains 85-90% water of its dry matter. However amount of water is greatly influenced by
relative humidity and temperature during growth and storage. Protein is the most critical component and which
contributes to a lot of nutritional value food. The crude fat content ranges from 1-20 % of total dry weight. Besides
protein, a large variety of free and combined fatty acids also occur in A.bispourus with high concentration of palmic acid,
stearic acid and oleic acid. Fresh mushroom contains relatively large amount of carbohydrates (i.e.) 3-28% particularly
pentose, hexoses, disaccharides and trehlose (a mushroom sugar). They appear as a good source of several vitamins
(thiamine, riboflavin, niacin, biotin, ascorbic acid, vitamin A, B, C, D and minerals sodium, potassium, calcium, iron
etc). Mushrooms are large reproductive structures of edible fungi belonging to either Ascomycotina or
Basidiomycotina. They are non-green fungi which occur seasonally all over the world in various habitats. The
mushrooms comprise a large heterogeneous group having various shapes, sizes and colours, all quite different in
character, appearance and edibility. Of these large groups with more than 2000 edible species, about 300 species
belonging to 70 genera are reported from India. Mushrooms have been recognized as the alternate source of good quality
protein. They are capable of producing the highest quality of protein per unit area and time from the worthless agro-
wastes, which are available to the tune of more than 300 million tonnes per annum in our country.
Mushrooms are the fleshy spore-bearing fruiting bodies of fungi, typically produced above ground on soil or
on its food source (substrate). Based on standard morphology, the word "mushroom" was mostly used to describe those
fungi that have a stem (stipe), a cap (pileus), and gills (lamellae) or pores on the underside of the cap e.g. (
Basidiomycota and Agaricomycetes). However, it generally refers to a variety of gilled fungi, with or without stems.
Mushrooms are also described as macro-fungi with a distinctive fruiting body which can be either epigeous or hypogeous
and large enough to be seen with the naked eyes and to be picked by hand. Only fruiting body of the mushroom can be
seen whereas the rest of the mushroom remains underground as mycelium.
Mushrooms are considered as a functional food, which can provide health benefits beyond the traditional nutrients
they contain (Cheung et al. 2008). Nevertheless, until the last decade as compared with vegetables and medicial
mushroom species, knowledge of the composition and nutritional value of culinary mushrooms was limited. Because,
culinary mushrooms have been perceived only as a delicacy and their consumption in many developed countries has been
M

Karthika et al., International Journal of Emerging Research in Management &Technology
ISSN: 2278-9359 (Volume-4, Issue-11)
© 2015, IJERMT All Rights Reserved Page | 30
marginal and thus of little interest to researches. However, the situation has started to change noticeable; the yearly
number of original papers is now several times higher than 10-15 years ago (Kalac et al., 2012). Among the abundant
number of edible mushrooms Pleurotus genus is a prolific produced of novel “mycochemicals”.
Oyster mushrooms are one of the edible mushroom cultivated in the tropics, has gained much importance in the
last decade in many countries including India. During 1990 its contribution was 24.1% of the total world production.
Oyster mushrooms are cultivated widely as their temperature requirement of 20-300 C prevails in most of the areas.
Edible mushroom cultivation is another method of alternative source of increasing the food resources to meet the
challenges of increasing population. Mushroom is a simple form of plant life in the group of “Fungi” of the plant
kingdom. Those who do not like mushroom miss nothing but as far as the food value is concerned, that cannot readily be
obtained from other foods. It is a potential contributor for worlds food supply. Since, they can easily convert the waste
into highly acceptable nutritious food in the limited space, labor and environmental conditions.
Edible mushrooms, or wild edible fungi, have been collected and consumed by people for thousands of years. The
archaeological record revealed edible species associated with people living 13000 years ago in Chile (Rojas and Mansur,
1995), but it is in China where the eating of wild fungi is first reliably noted, several hundred years before the birth of
Christ (Aaronson, 2000). Edible fungi were collected from forests in ancient Greek and Roman times and highly valued,
though more by high-ranking people than by peasants (Buller, 1914).
For edibility and safety, proper identification of mushrooms is very important as many mushroom species are
poisonous. The colour of their spores (basidiospores) is most helpful in this process. The spore colours of edible
mushroom species include white, brown, black, purple-brown, pink, yellow, and cream, with the white colour being the
most common, but never blue, green, or red. The presence of juices upon breaking, odours, tastes, bruising reactions,
habitat and season are also considered in mushroom identification. However, tasting and smelling mushrooms may be
dangerous because of toxins and allergens that may be present. Chemical tests are also used, while molecular
identification by professional mycologists is rapidly growing.
A greater percentage of mushroom eaters meet the recommended daily allowance (RDA) and daily recommended
intake(DRI) for calcium, copper, iron, magnesium, phosphorus, zinc, folate, niacin, riboflavin, thiamin, vitamin A, B6,
B12, C, E, energy, carbohydrate, fiber and protein than non-mushroom eaters. Thus they have a better nutrient profile
than do those who do not eat mushrooms.
Without doubt, edible mushroom in fresh, cooked or processed forms are nutritionally sound, tasteful food source for
most people and can be a significant dietary component for vegetarians2. The nutritional value of edible mushrooms
compares favorably to that of most vegetables. Within a single mushroom species, the nutrient content varies widely
depending on habitat, the growing medium and handling procedures subsequent to harvest. Regular consumption of
whole medicinal and edible mushrooms could introduce a functional or medicinal contribution within the individual’s
diet. Medicinal mushrooms may prevent or treat "lifestyle-related diseases". The extent of the health beneficial effect will
depend on the level and regularity of consumption and the relevance of whole fresh medicinal mushrooms and
concentrates to the particular disease.
Edible mushrooms are the fleshy and edible fruit bodies of several species of fungi. Mushrooms belong to the
macro fungi, because their fruiting structures are large enough to be seen with the naked eye. They can appear either
below ground (hypogeous) or above ground (epigeous) where they may be picked by hand. Edibility may be defined by
criteria that include absence of poisonous effects on humans and desirable taste and aroma (Mattila P.2000).
Edible mushrooms are consumed by humans for their nutritional and medicinal values. Mushrooms consumed
for health reasons are known as medicinal mushrooms. While hallucinogenic mushrooms (e.g. Psilocybin mushrooms)
are occasionally consumed for recreational or religious purposes, they can produce severe nausea and disorientation,
and are therefore not commonly considered edible mushrooms (Boa E et al 2004).
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 that are more difficult to obtain (such as the
prized truffle and matsutake) may be collected on a smaller scale by private gatherers. Some preparations may render
certain poisonous mushrooms fit for consumption (Jordan P et al 2006).
Before assuming that any wild mushroom is edible, it should be identified and tested. Proper identification of
the specie 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 specimens can cause food poisoning. Deadly poisonous
mushrooms that are frequently confused with edible mushrooms are responsible for many fatal poisonings. This includes
several species of the Amanita genus, in particular, Amanita phalloides, the death cap (Rubel W et al 2008).
The act of consuming mushrooms dates to ancient times. Edible mushroom species have been found in
association with 13,000 year old ruins in Chile, but the first reliable evidence of mushroom consumption dates to several
hundred years BC in China. The Chinese value mushrooms for their medicinal properties as well as for food. Ancient
Romans and Greeks, particularly the upper classes, used mushrooms for culinary purposes. Food tasters were employed
by Roman Emperors to ensure that mushrooms were safe for consumption (Boa E et al 2004).
Mushrooms are also easily preserved, and historically have provided additional nutrition over winter. Many
cultures around the world have either used or continue to use psilocybin mushrooms for spiritual purposes as well as
medicinal mushrooms in folk medicine. Some fungi consumed by humans are currently cultivated and sold
commercially. Commercial cultivation is important ecologically, as there have been concerns of depletion of larger fungi
such as chanterelles in Europe, possibly because the group has grown so popular, yet remains a challenge for cultivation
(Jordan P et al 2006).

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III. MATERIALS AND METHODS
Collection of Specimens
In the present study Hypsizygus ulmarius (Pleurotus ulmarius) were obtained from Tamil Nadu University
(T.N.A.U), Coimbatore was used as the parental strain. The mycelia form of colonies of different strains was maintained
on PDA medium where inoculated in to 100 ml potato dextrose broth contained in 250 ml conical flask. After four weeks
growth to the fungus in the liquid medium were observed. Another type of cultures were maintained from petriplates and
test-tubes are used in the culture was maintained potato dextrose agar (PDA) medium.
Preparation of mother spawn
The PDA (Ricker et \al., 1936) medium which was prepared by the following ingredients (Dextrose-20g, infusions
from potatoes-200g, agar-18g, distilled water-1000ml) and the spores of Pleurotus citrinopileatus was collected directly
from the fruit body for inoculation. Then the inoculated petriplates were kept at 150 C for three days. The mycelium of
Pleurotus citrinopileatus was appeared on the petriplates was used as inoculam.
Preparation of spawn bottle:
Spawn was prepared in polythene packets. Sorghum grains were boiled in water bath for 10-15 min in the ratio of 1:1
(Sorghum grains: water) and mixed with 4% (w/w) CaCO3 and 2% (w/w) CaSO4. Sorghum grains were then packed
(250g) in polythene bags (of 200x300 mm. size) and sterilized in an autoclave at 121ºC for 30 min. After sterilization, the
bags were inoculated with actively growing mycelium of the P. citrinopileatus from PDA slants and incubated (at 27±2
ºC) for mycelial growth without any light for 10-15 days until the mycelium fully covered the grains. These spawn
bottles/bags were for the seedling of mushroom bed.
Bed preparation (Paddy straw)
The polypropylene bag method was chosen for mushroom cultivation. Fresh paddy straw was chopped into pieces of
2-3 inches length and soaked in water for 10 hours. Water was then drained off from the paddy straw. Afterwards the
paddy straw was sterilized using vertical autoclave at 15 Ibs pressure for 20 minutes. The sterilized paddy straw was
placed on a wire mesh net for draining off excess water. Polythene bags in the size of 30x60 cm were procured and filled
with the treated paddy straw as follows.
Before preparing mushroom beds all the instruments were sterilized with a dilute solution of potassium permanganate
and alcohol.
A polypropylene bag was tied at one end and sterilized paddy straw was filled through the open end for about 5cm. A
handful of spawn from the bottle was separate towards the periphery of this layer. Again a handful of supplement was
applied over the spawn spreader in the bed. Over this some more paddy straw was put and pressed lightly. This process
was repeated five times. The mouth of polypropylene bag was rolled and closed with stapler pins. Holes were made over
the polypropylene bag for aeration. One bottle of spawn was enough to inoculate two bags and they were kept in the
ventilated dark chamber.
After 15 days it was observed that the mycelium of Pleurotus has grown all over the paddy straw. Now the polythene
cover was peeled off and the compact lump of paddy straw was placed in a cool shady room and sprayed with water 3-4
times per day. The fruit bodies of Pleurotus were observed to grow out of the paddy straw were harvested when attained
their full growth. The same procedure was followed for the remaining paddy straw substrates in the bag. The harvested
mushroom was weighed to estimate the yield.
Sample Preparation:
Cultivated mushrooms were first washed thoroughly to free from mud, ferns and other extraneous material, dried on
blotting paper, cut into pieces and dried at 60°C. The mushrooms selected are normally harvested for consumption
without division into pileus and stipe. Therefore, the whole mushrooms (Pileus + stipe) were dried, ground to a fine
powder and stored under vacuum for further analysis.
Procedure:
Protein analysis:
Protein analysis was estimated as described by Lowry et al., 1951 using Bovine serum albumin as the standard.
Sample was added with 10ml of phosphate buffer and it was allowed to mix in a rotary shaker for 24hrs. Then
the filtrate was centrifuged at 5000 rpm for 5 mins. The supernatant was used for further analysis.20ml of the extract was
added into the test tubes and it was made up to 100µl with distilled water. Then 5 ml (200ml of 2% sodium carbonate in
0.1 N sodium hydroxide was added with 4ml of the 1% potassium tartrate with 0.5 gm of copper sulphate and was mixed
prior to use). To this 0.5ml of 1N Folin- Ciocalteau’s reagent was added, was allowed to incubate in dark for 30 mins and
the absorbance was determined at 660nm using spectrophotometer.
Carbohydrates analysis:
Sample was sdded with 10ml of 80% alcohol and it was allowed to mix in a rotary shaker for 24 hrs. Then the
filtrate was centrifuged at 5000 rpm for 5 mins. The supernatant was used for further analysis. 200µl of the sample was
taken in the test tubes. It was made upto 1 ml with distilled water. 4ml of anthrone reagent was added. The tubes were
treated over a boiling water bath for 10 min and then cooled down to room temperature. The absorbance of a blue green

Karthika et al., International Journal of Emerging Research in Management &Technology
ISSN: 2278-9359 (Volume-4, Issue-11)
© 2015, IJERMT All Rights Reserved Page | 32
solution was measured at 630nm using spectrophotometer and compared from a standard curve preparation with known
amounts of glucose.
Lipid Analysis
Total lipid was determined by slight modified method of Folch et al. (1957). Five gram of grinded mushroom
was suspended in 50 ml of chloroform: methanol (2: 1 v/v) mixture then mixed thoroughly and let stand for 3 days. The
solution was filtrated and centrifuged at 1000 g by a table centrifuge machine. The upper layer of methanol was removed
by Pasteur pipette and chloroform was evaporated by heating. The remaining was the crude lipid. For the determination
of total lipid from fresh mushroom, 5 g was taken with 50 ml phosphate buffer and homogenized with a tissue
homogenizer. 5ml of homogenized was taken with 50 ml of chloroform: methanol (2: 1 v/v) mixture and lipid content
was determined as mentioned above.
IV. RESULTS
Preparation of bed
Sorghum grains are used as spawn for bed preparation. Paddy straw was used as substrate for this cultivation. After 15
days the mycelia of Pleurotus ulmarius was observed over the paddy straw. Water was sprayed 3-4 times per day. The
fruit bodies of Pleurotus ulmarius was observed out of the paddy straw.
Yield of mushroom (Pleurotus ulmarius)
Pleurotus ulmarius was harvested when attained their full growth. Harvested mushroom fruit bodies were weighed to
estimate the yield. The percentage of harvest was high in Pleurotus ulmarius when paddy straw was used as substrates.
Nutritional analysis of mushroom (Pleurotus ulmarius)
Pleurotus ulmarius was harvested when attained their full growth. Harvested mushroom fruit bodies were dried for
nutritional analysis. In this analysis the presence of carbohydrate, protein and lipids were estimated. In Pleurotus
ulmarius the presence of protein level was high. It is showed in the table 3 and Fig 2.
Substrate (Paddy straw)
Young sporophore of Pleurotus ulmarius
Pleurotus ulmarius
Table 1: Days for completion of spawn running, pinhead formation and fruiting body formation of Pleurotus ulmarius
Substrate
Spawn running
Pinhead formation
Fruiting body formation
Paddy straw
17-20 days
21-23 days
25-27days
Table 2: Yield performance of Pleurotus ulmarius On Paddy straw
Substrate
Species Name
Yield (g)
First flush
Second flush
Third flush
Total
Paddy straw
Pleurotus
ulmarius
310.8
260.5
140
711.3

Karthika et al., International Journal of Emerging Research in Management &Technology
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© 2015, IJERMT All Rights Reserved Page | 33
Table 3: Nutritional analysis of Pleurotus ulmarius
Fig 1: Yield performance of Pleurotus ulmarius On Paddy straw
Fig 2: Nutritional analysis of Pleurotus ulmarius
V. SUMMARY
The present study mushrooms are considered to be healthy and highly nutritive food can be compared with vegetables
and meat which need less space for cultivation. Pleurotus ulmarius potential activity was grown on paddy straw
substrates.
The polypropylene bag method was chosen for mushroom cultivation. Mushroom beds were prepared using paddy
straw substrate. Before preparing mushroom beds all the instruments were sterilized with a dilute solution of potassium
permanganate and alcohol.
A polypropylene bag was tied at one end and sterilized paddy straw was filled through the open end for about 5cm. A
handful of spawn from the bottle was separate towards the periphery of this layer. . Holes were made over the
polypropylene bag for aeration .After 15 days it was observed that the mycelium of Pleurotus ulmarius has grown all
over the paddy straw. Paddy straw was placed in a cool shady room and sprayed with water 3-4 times per day. The fruit
bodies of Pleurotus ulmarius were observed to grow out of the paddy straw were harvested when attained their full
growth. The harvested mushroom was weighed to estimate the yield.
After harvesting the harvested mushroom fruit bodies were dried for nutritional analysis. Here Protein analysis was
estimated as described by Lowry et al.,method and Total lipid was determined by slight modified method of Folchet al.
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