Biology and cultivation of auricularia spp.
By: Vidyaresmi C V.
Contributor(s): Lulu Das(Guide).
Material type:
BookPublisher: Vellayani Department of Plant Pathology, College of Agriculture 2008Description: 86.DDC classification: 632.3 Online resources: Click here to access online Dissertation note: MSc Abstract: The local strain of Auricularia polytricha collected from various parts of Thiruvanthapuram district as a part of study entitled “Biology and cultivation of Auricularia sp.” were used to study the modified cultivation techniques and overall acceptability of Auricularia mushrooms.
This fungi preferred natural media such as potato dextrose agar and oatmeal agar , a temperature range of 30C and alkaline pH for their optimum growth.
In vitro studies were conducted to find out the best carbon source and nitrogen source for its optimum growth. Sucrose was found to be the best carbon source and asparagines as the best nitrogen source.
Time taken for maximum spawn run on different spawn substrates were tested and grain substrate was found to be a better spawn substrate than sawdust substrtae.
Maize grain was found to be the best substrate for spawn run with a minimum of 16 days required for the fluffy growth of mycelium covering the substrate.
Among sawdust substrates ,rubber sawdust was found to be the best substrate for spawn run with a minimum of 18 days required for the fluffy growth of mycelium covering the substrate.
Yield of Auricularia sp. on different locally available cheap substrates were evaluated and rubber sawdust was found to be the best substrate giving maximum yield.
Yield of Auricularia sp. on different food supplements along with available cheap substrates were evaluated and it was observed that addition of food supplements increased the yield of Auricularia sp.
The proximate constituents of Auricularia mushroom were tested and it was observed that Auricularia sp. has high percentage of moisture,protein and carbohydrate content.
The results of the organoleptic studies showed that Auricularia sp. has
high cooking quality and good overall consumer acceptability.
| Item type | Current location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
Theses
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KAU Central Library, Thrissur Theses | 632.3 VID/BI (Browse shelf) | Available | 172859 |
MSc
The local strain of Auricularia polytricha collected from various parts of Thiruvanthapuram district as a part of study entitled “Biology and cultivation of Auricularia sp.” were used to study the modified cultivation techniques and overall acceptability of Auricularia mushrooms.
This fungi preferred natural media such as potato dextrose agar and oatmeal agar , a temperature range of 30C and alkaline pH for their optimum growth.
In vitro studies were conducted to find out the best carbon source and nitrogen source for its optimum growth. Sucrose was found to be the best carbon source and asparagines as the best nitrogen source.
Time taken for maximum spawn run on different spawn substrates were tested and grain substrate was found to be a better spawn substrate than sawdust substrtae.
Maize grain was found to be the best substrate for spawn run with a minimum of 16 days required for the fluffy growth of mycelium covering the substrate.
Among sawdust substrates ,rubber sawdust was found to be the best substrate for spawn run with a minimum of 18 days required for the fluffy growth of mycelium covering the substrate.
Yield of Auricularia sp. on different locally available cheap substrates were evaluated and rubber sawdust was found to be the best substrate giving maximum yield.
Yield of Auricularia sp. on different food supplements along with available cheap substrates were evaluated and it was observed that addition of food supplements increased the yield of Auricularia sp.
The proximate constituents of Auricularia mushroom were tested and it was observed that Auricularia sp. has high percentage of moisture,protein and carbohydrate content.
The results of the organoleptic studies showed that Auricularia sp. has
high cooking quality and good overall consumer acceptability.
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