Relevance Of Mushroom As A Food Product: A Brief Report On The Culture And Production Aspect Of Paddy Straw Mushroom
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Abstract
Paddy straw mushrooms are specifically seen in the rainy season. This mushroom has numerous medicinal properties. People have enjoyed eating and appreciating paddy straw mushrooms for their flavor, economic and ecological benefits, and therapeutic capabilities. They contain a chemical composition that is desirable for nutritional values. The mycelium of this mushroom is developed in potato dextrose agar (PDA) media by tissue culture method and incubated at 300C for 2-3 weeks. After the growth of the mycelium, it is transferred to a suitable substrate and incubated at 300C for 10 days. In order to produce commercial spawn, a thick layer of mycelium is grown in the substrate known as mother spawn and then transferred to a fresh substrate. Accurate temperature and favorable substrates are required for good-quality spawn production.
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