Studies on cultural, biochemical characterization and production technology of Lentinula edodes (Berk.) Pegler
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Date
2006-06
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G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand)
Abstract
Lentinula edodes (Berk.) Pegler also known as Shiitake, is a white rot wood decay fungus, that produces flavourful brown sporocarps with medicinal properties. According to a Chinese folkfare, this mushroom is a “elixir of life”, capable of generating stamina, curing colds, improving circulation, lowering blood pressure and prevent premature aging. Many biologically active substances, in particular polysaccharides (Lentinan and lps) have been isolated from L. edodes and a number of products prepared from it, are sold throughout the world as dietary supplements. Many countries have developed production technology of this mushroom but detailed accounts are not available in literature. Therefore, present investigations were undertaken to cultivate, to know its cultural characters along with the biochemical makeup of different strains.
The cultural characters of two strains were studied for their radial growth on different media, pH and at different temperatures. Different substrates were used to study the yield performance and biological efficiency of strains. The biochemical makeup of both the strains were studied by estimating total soluble sugars, reducing sugars and non- reducing sugars.
The findings indicate that the strains vary extensively in their cultural, morphological and biochemical characteristics along with yielding abilities. Potato dextrose agar medium, temperature 25°C and acidic pH 5.0 were best suited to L. edodes strains. Among the substrates evaluated, wheat straw supplemented with 10 per cent wheat bran gave the maximum yield (80.4 g) and biological efficiency (45.9%) in case of strain L1. The total soluble sugars, reducing sugars and non-reducing sugars contents do not vary significantly in the strains. Total soluble sugars, reducing sugars and non-reducing sugars content are found to be 22.38, 0.03 and 22.35 per cent, respectively, in the fruiting bodies.
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