Vol. 7, Issue 4 (2018)

Author(s):
Rashmi Shukla and Akshta Tomar

Abstract:
In view of pleasing flavour, adequate protein content and health values, mushrooms unquestionably represent one of the world’s greatest relatively untapped source of nutritious and palatable food. In spite of problems that exist in the cultivation of mushrooms, there is definitely a possibility of using mushrooms in a more important role as a source of protein to enrich human diets and it has also meditational value, in these regions where the shortage of protein is most marked. More than 50 varieties of mushroom are consumed in India but only three, namely, button mushroom (Agaricus biosporus), Oyster mushroom (Pleurotus spp.) and paddy straw mushroom are commercially cultivated. Among these, oyster mushroom is very easy to cultivate at low cost. Species of Pleurotus are characterized by rapid growth under wide range of temperature, ability to colonise substrate in short duration and potential to tolerant higher concentration of CO₂ which act as protein cover against competitor moulds. Cultivation of Oyster mushroom represent one of the major current economically profitable biotechnical process for the conversion of waste plant residues into a protein rich food which will help in overcoming protein malnutrition problem in developing countries like India. Nearly 60 kg mushroom is produced in 100 kg of straw. Some disease like dry bubble, wet bubble, green mould, false truffle etc are serious but can be controlled easily. The present paper discribe the scope of its technology for production of Pleurotus species.