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PROPAGATION OF PLEUROTUS SAJOR-CAJU (OYSTER MUSHROOM) THROUGH TISSUE CULTURE
Abstract
Mushrooms have been recorded as a source of vegetable and medicines for human beings throughout the world. The oyster mushroom (Pleurotus sajor-caju) is edible and an important ingredient of pizza and many other popular bakery dishes. Oyster mushroom is cultivated on different agricultural wastes due to its compatibility and produce high yield in diversified climate. Studies revealed that the joint portion of cap and stipe produced vigorous mycelium growth in minimum time, The average maximum growth was obtained on Malt Extract Agar (MEA) than on Potato Dextrose agar (PDA) medium at 25 ºC under humid (65 – 80 RH) conditions. For the substrate, out of three types of grains viz., wheat, sorghum and oat; sorghum was found to be best for mycelium propagation and the time period for optimum growth was 7 days.
