MASHROOM cultivation Medical Presentation

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Published on : Aug 12, 2019 | Views : 6640 | Downloads : 3

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PRIYANKA PATRA M.SC APPLIED MICROBIOLOGY (3RD SEM)
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Mushroom is a fungi producing a fleshy fruiting body, especially one consisting of a stalk with an umbrella cap. It has two part : cap like structure is known as PILEUS, attached with thread like structure MYCELIA. Mycelia absorb nutrient from soil , it do not require sun light for their growth.
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A mushroom typically consists of a stalk (stipe) and a cap (pileus). As the mushroom develops from an underground mycelium and pushes upward, it is protected by a thin membrane which eventually ruptures, leaving fragments on the cap. Another membrane, attaching the cap to the stalk, also ruptures, allowing the cap to expand and leaving a remnant ring (annulus) on the stalk. Radiating rows of gills are found on the cap's undersurface; these bear the club-shaped reproductive structures (basidia) which form minute spores known as basidiospores, of which a single mushroom may produce millions.
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Mushrooms are low in calories, high in fiber, and contain many important vitamins and minerals. Some also have medicinal properties such as complex carbohydrates that strengthen the immune system.
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Protein - Most mushrooms have a high protein content, usually around 20-30% by dry weight. Fiber - Helps lower cholesterol and is important for the digestive system. Vitamin D - Essential for the absorption of calcium. Copper - Aids in helping the body absorb oxygen and create red blood cells. Selenium - An antioxidant that helps neutralize free radicals, thus preventing cell damage and reducing the risk of cancer and other diseases. Mushrooms contain more selenium than any other form of produce. Potassium - An extremely important mineral that regulates blood pressure and keeps cells functioning properly Other important minerals - Such as phosphorous, zinc, and magnesium. Low levels of fat, calories, and sodium No cholesterol
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Edible mushrooms are consumed by humans for their nutritional value and they are occasionally consumed for their supposed medicinal value.  Edibility may be defined by criteria that include absence of poisonous effects on humans and desirable taste and aroma . Edible mushrooms include many fungal species that are either harvested wild or cultivated
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 Also known as 'the white cultivated mushroom.Agaricus bisporus is grown on composted cereal straw and animal manure.  The 'Chinese' or 'paddy straw' mushroom. Volvariella volvacea is a high temperature mushroom grown largely in tropical and subtropical regions of Asia e.g. China, India.  This mushroom can be grown on a variety of agricultural wastes Volvariella mushrooms account for 16% of total production of cultivated mushrooms in the world.
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Poisonous Mushrooms look like edible mushroom in their morphology and lifecycle. However They can be distinguished by following features: Brightly coloured fruit bodies. Greenish tinge on gills and Yellow-Green spores. Pink coloured spores in gills. Presence of Vulva and Annulus on the Stalk. Oozing of milky or coloured latex at damaged portions Unpleasant odour E.g. Amanita phalloides Tricholoma muscarium
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 The key generic steps in mushroom production – a cycle that takes between one to three months from start to finish depending on species – are:  identifying and cleaning a dedicated room or building in which temperature, moisture and sanitary conditions can be controlled to grow mushrooms in choosing a growing medium and storing the raw ingredients in a clean place under cover and protected from rain.
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 pasteurizing or sterilizing the medium and bags in which, or tables on which, mushrooms will be grown (to exclude other fungi that would compete for the same space – once the selected fungi has colonized the substrate it can fight off the competition).
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seeding the beds with spawn (spores from mature mushrooms grown on sterile media); maintaining optimal temperature, moisture, hygiene and other conditions for mycelium growth and fruiting, which is the most challenging step; adding water to the substrate to raise the moisture content since it helps ensure efficient sterilization; harvesting and eating, or processing, packaging and selling the mushrooms; cleaning the facility and beginning again.
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