Evaluation of different organic additives on spawn growth of shiitake mushroom (Lentinula edodes (Berk.) Pegler)
Keywords:
Spawn, Wheat grains, Organic additives, Mycelial growthAbstract
The present investigation was undertaken to examined the effect of organic additives on spawn growth of shitake mushroom (Lentinula edodes). Different organic additives like cereal brans (wheat, rice and corncob powder), leguminous flour (pea, lentil and soybean flour) and oilseed cakes (castor, linseed and mustard) at three concentrations i.e. 2, 4 and 6% were mixed with wheat grains. A significantly maximum mean mycelial growth was recorded in wheat grain spawn supplemented with pea flour (82.22 mm) at 6% followed by lentil (79.11 mm) at 6% as compare to control (42.08 mm). Mycelial run rate (MRR) ranged between 0.88 to 3.43 mm/day. Maximum MRR was observed in wheat grain supplemented with pea flour (3.43 mm/day) up to 10 days of incubation. It was concluded that supplementation of pea flour at 6% concentration took lesser time of complete mycelial growth on wheat grain and spawn growth enhanced with supplementation of all additives.
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