Malnutrition in terms of deficiency of protein and micronutrients is not only a problem for the small towns. Many children in metro-cities are also under-nourished despite of taking fullest capacity of meal. In severe cases, it resulted higher incidence of disease, delayed mental development and even growth retardation. The nutritive value makes oyster mushrooms an ideal and balanced food for aforesaid children which can fulfill their minimum nutritional requirements. The mushrooms are not only good source of dietary fibre, protein, vitamins and minerals but also have some medicinal values. In addition, they have unique colour, taste, aroma and texture characteristics.
The most common practice of producing oyster mushrooms is the bag culture method, in which mushroom cultivation is carried out in the polythene bags. Unfortunately, nuisance caused by this technique leaves a little scope of mushroom production for flat let-dwellers. The bottle culture , on other hand, is the most suitable technique for flatlet-dwellers, where polypropylene bottle is used instead of polythene bags.
The procedure for bottle culture technique can be divided into following heads -
(a) Bottle selection - Empty cold drink bottles (pepsi) of 2 litre capacity can be used for the mushroom production. To give uniform shape and place for primordial development, bottles are cut 13 cm below the mouth while 5-6 pin holes are made in the bottom for exhaust of gases.
(b) Substrate and its preparation - Any kind of agro-waste available, is suitable for the mushroom cultivation. The paddy and wheat straw is the most common substrate which is widely used in different mushroom farm. In case agro-waste is not available, the waste paper can be utilized for this purpose. One should be remember that these substrates are attacked by various contaminants of fungal, bacterial and pest nature, resulted decrease in mushroom yield. To eliminate them, substrates is boiled in the water for one hour at 100 oC.
(c) Spawning - After cooling, soaked agro-waste is spread over clean and inclined cemented floor to drain off excess water and spawn is mixed @ 5% w/w on dry weight basis to this substrate. Now the bottle is filled with spawned agro-wastes and the mouth of bottle is then closed with a small piece of polythene ties with rubber band to protect substrate surfaces from airborne contaminants and pests. The film also prevents moisture losses from the substrate surface (Fig.1).
(d) Incubation and fruiting- The bottle is then incubated at natural condition (20-30oC) for spawn run which is completed in about 8-10 days, depending upon the nature of substrate. At this stage, substrate appears white, due to growth of cottony mycelium. After completion of spawn run, polythene covering was turned off and substrate was scratched mechanically to stimulate mycelium so that fruiting are started uniformly on surface. The humidity of substrate is maintained at 85-95 per cent with the help of sprayer.
(e)Harvesting and Yield- The first mushroom appear about 14-16 days after spawning (Fig.2&3). The fruit bodies should be harvested before spores released, by twisting of mushroom fruit body from the substrate. The yield of oyster mushroom depends upon several factors like quality of spawn, nature of substrate, temperature, ventilation, moisture etc. Generally, It ranges from 100-150 % to the dry weight of substrate, used.
The flat let-dwellers who has insufficient space for their accommodation and are facing the problem of malnutrition get the benefit of bottle culture technique for the production of protein rich food.
Source- C.S. Singh, Siddhant, Ruchira Singh and R.S. Kanaujia (2006): Bottle culture: A suitable method for oyster mushroom cultivation. Environmental Biology and Conservation . 11:25-26
The procedure for bottle culture technique can be divided into following heads -
(a) Bottle selection - Empty cold drink bottles (pepsi) of 2 litre capacity can be used for the mushroom production. To give uniform shape and place for primordial development, bottles are cut 13 cm below the mouth while 5-6 pin holes are made in the bottom for exhaust of gases.
(b) Substrate and its preparation - Any kind of agro-waste available, is suitable for the mushroom cultivation. The paddy and wheat straw is the most common substrate which is widely used in different mushroom farm. In case agro-waste is not available, the waste paper can be utilized for this purpose. One should be remember that these substrates are attacked by various contaminants of fungal, bacterial and pest nature, resulted decrease in mushroom yield. To eliminate them, substrates is boiled in the water for one hour at 100 oC.
(c) Spawning - After cooling, soaked agro-waste is spread over clean and inclined cemented floor to drain off excess water and spawn is mixed @ 5% w/w on dry weight basis to this substrate. Now the bottle is filled with spawned agro-wastes and the mouth of bottle is then closed with a small piece of polythene ties with rubber band to protect substrate surfaces from airborne contaminants and pests. The film also prevents moisture losses from the substrate surface (Fig.1).
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| Figure.1. Bottle culture. Photo © Dr. Siddhant Oys |
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| Figure.2 Fruiting bodies appeared on substrate. Photo © Dr. Siddhant Oys |
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| Figure.3. Pleurotus eous and P. florida. Photo © Dr. Siddhant Oys |
The flat let-dwellers who has insufficient space for their accommodation and are facing the problem of malnutrition get the benefit of bottle culture technique for the production of protein rich food.
Source- C.S. Singh, Siddhant, Ruchira Singh and R.S. Kanaujia (2006): Bottle culture: A suitable method for oyster mushroom cultivation. Environmental Biology and Conservation . 11:25-26
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