in vitro evaluation of the edible mushroom Pleurotus eryngii: Effect of different organic supplements on the mycelial growth and fruit bodies production
DOI:
https://doi.org/10.33885/sf.2005.3.960Keywords:
in vitro evaluation, Pleurotus eryngii, organic supplements, fruit bodiesAbstract
An in vitro evaluation of three strains (687, 688 and 689) of the king oyster
mushroom Pleurotus eryngii was performed to evaluate the effect of three
supplements on solid culture; additionally the fruit bodies production on substrate of
barley straw was observed. The strains were evaluated on sterilized MEA (malt
extract/yeast extract/oak powder/agar), MTA (malt extract/yeast extract/wheat straw
powder/agar), MEUA (malt extract/yeast extract/eucalyptus powder/agar) and MEMA
(malt extract/agar) as control. Linear growth on semisolid culture medium (measured
every 48 hours during 8 days) and morphology of the mycelium were registered.
Averange growth rate was calculated in mm/day. Results showed a significant
influence (p <0.05) of supplement used and strain too. The best growth rate was
observed on MEA and MTA. Goods results in the growing of P. eryngii were obtained with
the use of substrate composed of barley straw/oak powder supplement, inoculated
with spawn of each strain previously developed in rye seed. Biological efficiency
ranged from 49.57% (689) to 57.58% (688), production rate from 0.76 to 0.91% and
yield from 14.87 to 17.27%, respectively. The predominant mushrooms production
corresponded to a pileus size (according to its diameter) from 5 to 9.9 cm.
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