Studies on Production Technology of Shiitake Mushroom (Lentinula Edodes)

Abstract

Mushrooms are delicious, nutritionally rich, medicinally important and non-conventional sources of human food. Shiitake mushroom is regarded as “elixir of life’’ in both Japan and China. Shiitake mushroom contain chemical components like Lentinan, Lentin, Lentithionine and Eritadiene that boost the immune system, reduce cholesterol level, improve heart health, and treat cancer. The present investigations were carried out on “Studies on production technology of Shiitake mushroom (Lentinula edodes).The results of present investigations on Shiitake mushroom (Lentinula edodes) on two strains (Le-2101 and Le-2106) showed that the circular shape, granular, concentric ring and cottony appearance of colony, entire type margin, raised type elevation and mycelium growth pattern was early white, normal brown and inferior yellow to partial brown at latter. The fruiting body had white and soft flesh and was convex in shape with inward rolling of margin when fruiting body is young but it become rough and depressed and margins get upward with age. Regarding the different inorganic additives, maximum mycelial growth was seen in magnesium sulphate @ 2 % in both the strains (Le-2101 and Le-2106). The dry mycelial weight of both the strains was maximum in magnesium sulphate @ 2 %. In spawn production regarding different inorganic additives, maximum spawn growth was seen in wheat + magnesium sulphate @ 2 % in both strains (Le-2101 and Le-2106). In case of different carbon sources, maximum spawn growth was seen in wheat + glucose @ 3% in both strains (Le-2101 and Le-2106). Regarding the different inorganic additives, maximum sporophore production was seen in wheat straw + magnesium sulphate @ 2 % in both strains (Le-2101 and Le-2106).