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  Section: General Biotechnology / Microbial Biotechnology
 
 
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Single Cell Protein (SCP) and Mycoprotein

 
     
 

Cultivation of Dhingri (Pleurotus sajor-caju)

Pleurotus is also one of the important edible mushrooms gaining popularity in recent years. It is found growing naturally on dead organic materials rich in cellulose. Its several species are edible such as P. sajor-caju, P. sapidus, P.flabellatus, P. ostriatus, P. corticatus, P.jlorida, etc. These species can be cultured successfully on various agricultural, domestic, industrial and forestry waste materials. It is very versatile in nature as far as substrate reference and growth are concerned. However, it can be grown on paddy straw, gunny bags, rice husk, copped Parthenium stem, etc. The steps for cultivation of dhingri start with preparation of substrate for growth.

 

Paddy is cut into 2.5 cm long pieces and soaked in hot water at 60°C for about 30 minutes. Excess water is drained off from straw. About 4 kg of wet straw is transferred into the large sized polythene bags. About 5 grams of bengal-gram powder with half bottle of spawn of fungus are mixed with straw. This mixture is filled in large-sized polythene bags. Mouth of the bags is tied and kept on a raised platform (Fig. 18.10) in well ventilated cropping room or in open when properly protected for about 15 days. At this time when mycelia are visible inside the polythene bags over the surface of paddy straw, the polythene bags are cut and gently removed. Now paddy straw forms a compact mass and does not lose its make up. This composite mixture is watered daily just to maintain moisture. The temperature where the compost has been kept should be between 20°C and 25°C with relative humidity of 75 per cent. After 15 days first flash of dhingri becomes apparent. These are harvested when become young. A photograph of P. sajor-caju growing on paddy straw is shown in Fig. 18.10.

Pleurotus sajor-caju growing on paddy straw
Fig. 18.10. Pleurotus sajor-caju growing on paddy straw
 

Content

Advantages of producing microbial protein

Microorganisms use as single cell protein (SCP)

Substrates used for the production of SCP

Nutritional values of SCP

Genetic improvements of microbial cells

Production of algal biomass

 

Factors affecting bio­mass production

 

Harvesting the algal biomass

 

Spirulina as SCP, cultivation and uses

Production of bacterial and actinomycetous biomass

 

Method of production

 

Factors affecting biomass production

 

Product recovery

Production of yeast biomass

 

Factors affecting growth of yeast

 

Recovery of yeast biomass

Production of fungal biomass (Other than Mushrooms)

 

Growth conditions

 

Organic wastes as substrates

 

Traditional fungal foods

 

 

Shoyu

 

 

Miso

 

 

Sake

 

 

Tempeh  

Mushroom culture

 

Historical background

 

Present status of mushroom culture in India

 

Nutritional values

 

Cultivation methods

 

 

Obtaining pure culture 

 

 

Preparation of spawns

 

 

Formulation and preparation of composts

 

 

Spawning, spawn running and cropping

 

Control of pathogens and pests

 

Cultivation of paddy straw mushroom

 

Cultivation of white button mushroom

 

Cultivation of Dhingri (Pleurotus sajor-caju)

 

Recipes of mushroom


 
     
 
 
     



     
 
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