PRODUCTION OF PLEUROTUS OSTREAUS SPAWN GRAINS USING YELLOW MAIZE, GUINEA CORN AND WHEAT AS SUBSTRATES AND CULTIVATION OF MUSHROOM

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Product Category: Projects

Product Code: 00009694

No of Pages: 39

No of Chapters: 1-5

File Format: Microsoft Word

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ABSTRACT

 

Spawn quality is the most important factor in the production of edible mushroom (which is fast gaining prominence in Nigeria and Africa at large). Pleurotus ostreatus is an indigenous mushroom (pleurotus) specie commonly found growing on logs of dead woods in the south eastern region of Nigeria. It was cultured on three different grains such as yellow maize, guinea corn and wheat which were used as substrates to produce three different spawn grains, various media had significant values (p<0.05) on the mycelia growth. The different spawns produced were used to cultivate P. ostreatus on andropogon chopped into chips, the spawn grains had significant values (p>0.05) on the number of fruit bodies, stipe length, pileus diameter and fresh weight. The results revealed that andropogon and yellow maize produced the longest stipe length, highest number of fruiting bodies and fresh weight followed by guinea corn and andropogon then lastly wheat and andropogon. The maximum and minimum growth rates were seen in the maize and wheat substrates, respectively. It was concluded that maize spawn in combination with andropogon chips are best substrate for oyster mushroom (P. ostreatus) cultivation, followed by guinea corn and lastly wheat. Andropogon mixed yellow maize induced superior results for all the parameters tested. Guinea corn and andropogon media induced optimum results for all the parameters.

 










TABLE OF CONTENTS


Cover page                                                                                                                              i

Title page                                                                                                                               ii

Certification                                                                                                                           iii

Declaration                                                                                                                             iv

Dedication                                                                                                                              v

Acknowledgement                                                                                                                  vi

Table of Contents                                                                                                                   vii

List of Tables                                                                                                                          viii

List of Plates                                                                                                                           ix

Abstract                                                                                                                                  x

CHAPTER 1                                                                                                                           1

            Background Study                                                                                                      1

1.1  Introduction                                                                                                    1

1.2  Aims and Objectives                                                                                      4

1.3  Justification                                                                                                    4


CHAPTER 2                                                                                                                           6

            Literature Review                                                                                                       6

                  2.0   Pleurotus ostreatus                                                                                       6


CHAPTER 3                                                                                                                           10

            Materials and Methods                                                                                               11

3.1  Source of Materials                                                                                        10

3.2  Preparation of Culture Medium                                                                      10

3.3  Culture of Fungi                                                                                             10

3.4  Spawn Preparation                                                                                          11

3.5  Preparation of Substrates for Mushroom Cultivation                                     11

3.6  Fruiting and Data Collection                                                                          12

3.7  Data Collection                                                                                               12

 

 

CHAPTER 4                                                                                                                           15

            4.0 Results                                                                                                                  15

            4.1 Effects of Grains on Spawn Production                                                               15

            4.2 Growth Measurements                                                                                         19


CHAPTER 5                                                                                                                           21

Discussion and Conclusion                                                                                                    21

            5.0 Discussion                                                                                                             21

            5.1 Conclusion                                                                                                            23       

           

REFERENCES ……………………………………………………………………………... 22










 

LIST OF TABLES

v  Table 4.1         Mycelia Extension and Mycelia Colony Diameter

v  Table 4. 2:       Number of Fruit Bodies and Fresh Weight of P. ostreatus

v  Table 4.3         Stipe Length and Pileus Diameter of P. ostreatus


 





LIST OF PLATES

v  Plate 1:  Pure culture of Pleurotus ostreatus

v  Plate 2: fully colonized guinea corn spawn.  

v  Plate 3: fully colonized yellow maize spawn

v  Plate 3: fully colonized wheat spawn

v  Plate 4: Three replicates of each grain grown on andropogon stalk in a rack

v  Plate 5: Sample plate of each grain grown on andropogon

v  Plate 6: sample plate of Maize spawn

v  Plate 7: sample plate of guinea spawn

v  Plate 8: sample plate of wheat corn spawn


 



 

 

 

CHAPTER 1

BACKGROUND OF THE STUDY


1.0   INTRODUCTION

 

Mushrooms are the macroscopic fruit-bodies of fungi, which are found mainly in the fungal groups of Basidiomycotina and Ascomycotina. Mushrooms have been valued and treated throughout the world as a special kind of food and medicine for thousands of years (Lindquist et al., 2005; Tribe et al., 1973).  There are many varieties of mushroom of which Pleurotus spp is one. Pleurotus mushrooms are characterized by a white spore print, attached to gills, often with an eccentric stipe or no stipe at all. They are commonly known as “Oyster mushroom” (Miles et al., 1997).

 Mushrooms are highly nutritious so they contain good quality proteins, vitamins and mineral (Khanna, et al., 1984, Flegg, et al., 1976). Mushrooms are low calorie food with little fat and are highly suitable for obese persons with no starch and very low sugars. They can serve as medicinal food for diabetic patients (Bano, 1976).  Edible mushroom like Pleurotus are known to be among the largest of all fungi and so is said to exist in its natural habitat in a mycorrhyzal relationship with a tree. This is one of the reasons why forest is often generous to mushroom hunters. (Ogundana, 1978 and Stemets, 2001), observed that the fungus (Pleurotus tuber-regium) is often found growing around the African bread fruit tree (Treculia africana). It attacks dead woods, on which it produces globose or ovoid sclerotia (Oso, 1977; Fasidi and Olorunmaiye, 1994).

Despite its nutritional value, mushroom cultivation is not widespread. Many mushrooms are considered to be healthy food because they contain large enough protein needs of the rural poor especially during the rains. It is also rich in some essential vitamins (B1, B2, and C) and essential minerals than most plants. They also have a low fat content and hence high fibre content that enhances digestion of food.

Mushrooms in the genus Pleurotus are known to be among the largest of fungi composed of filaments and survive very well in a damp or moist condition (Oei, 2003). Man’s attention is usually drawn to mushrooms by the unusual shape of their fruit bodies which suddenly appear in striking numbers after rains in fields and woodlands (Onuoha, 2007). Many types of mushrooms, both edible and non-edible exist. The edible mushrooms are widely used as human food, (Chang, 1980). In Nigeria, the preferred and commonly consumed species are Pleurotus, Termitomycetes, Tricholoma and Volvariella (Zoberi, 1972). Other edible species of Pleurotus include Pleurotus tuber-regium, P. ostreatus and P. squarrosulus. According to (Fasidi et al., 1993), all mushrooms are rich in protein. Some wild mushrooms are mycorrhizal one and cannot be cultivated unless the tree is also cultivated (Okwujiako, 1992). These mushrooms are sometimes available in the market but they are collected from the forests (Kuyperet al., 2002).

Mushrooms have been universally recognized now as food and are grown on a commercial scale in many parts of the world including Nigeria. Pleurotus ostreatus is one of the species commonly eaten in Nigeria (Zoberi, 1972). The cultivation of mushroom serves as the most efficient and economically viable biotechnology for the conversion of lingo-cellulose waste materials to high quality protein food and this will naturally open up new job opportunities especially in rural areas (Fasidi et al., 1993; Hussain, 2001).  Edible mushrooms like Agaricus sp. and Pleurotus ostreatus are commercially produced and sold in markets in Asia, America and Europe (Okhuoya et al., 1998). Mushrooms are still being hunted for in forests and farmland for sale in Africa.

There is therefore the need for commercial production of all edible mushrooms in Nigeria in view of its potential contribution to agricultural production and as a source of cheap protein. Nigeria is richly endowed with good quality mushrooms like Pleurotus and Agaricus, which should be mass-produced for local consumption as well as for international market. Since mushrooms are seasonal and always in short supply, commercial production is, therefore, necessary to ensure their constant availability. The present study, therefore, evaluates the use of some agro-waste materials in the cultivation of Pleurotus ostreatus a pure culture of mycelia from a fresh vegetative mushroom.

Mushroom spawn is the mushroom mycelium growing on a given substrate. It serves as the planting material in mushroom cultivation. Using grains as substrate for the growth of the vegetative mycelium of the mushroom fungus is a mainstay of the spawn industry. Studies have shown that P. ostreatus production is not limited to a substrate derived from composting (Till, 1962; Sanchez and Royse, 2001; Mamiro et al., 2007). To produce spawn, a pasteurized medium, usually grain with the sterile culture of a particular mushroom species are used, after the culture has grown throughout the medium, it is called spawn. It is actually the first stage of mushroom production.

Spawn quality is regarded as the most important part in mushroom production (Goltapeh and Purjam, 2003). Spawn production is a very technical process and requires a lot of expertise and specialized knowledge and care on the part of people producing it (Chinda and Chinda, 2007). It is in fact the bedrock of the mushroom industry and the limiting factor to mushroom cultivation or production all over the world.

In nature; mushrooms use spores for generative multiplication and these are microscopic and difficult to handle (Oei, 1991). Alternatively, tissue cultures taken from cap-tissues may be used to prepare spawn, with time the mycelium completely grows through the grain. The fully colonized grain (spawn) is used to seed already prepared substrates (agricultural and non-agricultural wastes) for mushroom production. Grain spawn is in common use because of its ability to ramify the substrate faster and ease of planting (Bahl, 1988). Spawn grains such as wheat, wheat and corn have been reported to affect carpophores production (Nwanze et al., 2005b) and there are various additives that are known to stimulate fruiting. These include; rice bran, cassava peels and soybean powder. (Nwanze et al., 2005a), examined the effect of spawn grains such as wheat, wheat and corn on the culture of Lentinus squarrosulus. The results showed that corn spawn induced highest yield and dry weight of fruiting as compared to wheat and wheat spawn.

Environmental factors such as temperature, O2, Co2, humidity, light and pH have been reported also to affect mycelia growth in the spawn preparation (Nwanze et al., 2005b).


1.1           JUSTIFICATION

It is obvious that the importance of mushroom is enormous. As a matter of fact, mushroom is consumed on daily basis as food sources and it is regarded as health additive to any diet because of its high concentration of protein. It is also used in treatment of cardiovascular disorders, (Guillamon et al., 2010). Due to the increased recognition of its nutritional and medicinal values, coupled with the realization of income generating potential of the fungi is through trade. In most developed and developing countries especially China and India, mushroom has become an item of great values. These countries have generated lots of income from mushroom production and their marketing within and outside their region (Qi and Hui, 2010).

Considering the enormous potentials of mushrooms, more works and researches are required to boost its production. The researches include using different grains to produce quality spawn so as to know the grains that would support the best growth and yields of mushrooms. In order to encourage cultivation of mushroom in larger quantities, spawn grains are needed and that is the basis of this research work.


1.2           AIMS AND OBJECTIVES

The aim of this study is to produce Pleurotus ostreatus spawn grains using yellow maize (Zea mays), guinea corn (Sorghum bicolor) and wheat (Triticum aestivum) as bulk carriers and cultivation of P. ostreatus mushroom.


OBJECTIVES

v  To prepare a pure culture of mycelia from a fresh vegetative mushroom (Pleurotus ostreatus).

v  To determine the rate of ramification of the prepared substrates from three different grains: yellow maize (Zea mays), guinea corn (Sorghum bicolor) and wheat (Triticum aestivum) grains.

v  To prepare high quality spawn from yellow maize, guinea corn and wheat (T. aestivum).

v  To produce fruit-bodies of Pleurotus ostreatus mushroom using spawn from yellow maize, guinea corn and wheat.

 

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