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

 
     
 

Recipes of Edible Mushrooms

Mushrooms are taken out from the mushroom house (or procured from the market), washed with water to remove the adhering soil particles and outer portion is gently removed if stipe is hard. It is air-dried, if required dilute, vinegar is mixed to check the blackening due to cutting with knife. Delicious recipes of mushrooms are prepared in different ways as required. Some of the recipes are described as below :

 

Mushroom puree

Chop mushroom (250 g), put into molten vegetable oil in pan, add butter (50 g) or water (50 ml), cover pan, cook for 30 minutes on mild heat, boil 300 ml milk in another pan, rub together one table spoonful butter and flour, add milk to it, stir, cook until thickened, add mushroom and press the whole thing with a sieve, season the mixture of milk, flour and mushroom with spices, add salt and use as puree.

 

Mushroom paneer

Cut mushroom (400 g), paneer (200 g) and tomato (50 g) into small pieces, chop onion, transfer chopped onion to molten vegetable oil kept in a pan, fry until golden brown, add cut mushroom and paneer, cook till water dries, add salt and spices, serve hot.

 

Mushroom rice (Pulao)

Fry chopped onion in vegetable oil in a pan till it turns brown, add chopped mushroom (250 g) and properly washed rice, cover with hot water as required, add spices and salt to taste, and cook for 15 minutes, serve it when ready.

 

Mushroom omelette
Wash three mushroom chop and put in pan, add 25g butter arid little amount of salt, simmer it, fry the omelette mixture in a separate pan, add simmered mushroom, and vegetable oil, cook and serve it.

Mushroom soup
Cut a small onion and fry until golden brown, add a little amount (25 g) of flour, mix and wait for a minute, add small amount of water, stir, add requiredquantity of hot water or meat cube, heat for 5 minutes, add sliced mushroom (500 g), season with spices, add salt, cook for 5 minutes and serve hot.

Lintzel (1941) indicated that about 100-200g mushrooms (on dry weight basis ) are required for a normal human of weighing about 70 kg to maintain the nutritional balance of body.
 

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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