1 INTRODUCTION

2 MUSHROOM : A COMPLETE FOOD

3 Protein Powerhouse: Mushrooms are a great source of protein,
4 containing all essential amino acids, making them excellent for
5 vegetarians and vegans.
6 * Low in Calories and Fat: Perfect for weight management,
7 mushrooms are naturally low in calories and fat.
8 * Rich in B Vitamins: They are packed with B vitamins like
9 riboflavin (B2), niacin (B3), and pantothenic acid (B5), which are
10 essential for energy production and brain health.
11 * Vitamin D Source: Some mushrooms, especially those
12 exposed to UV light, are a good source of vitamin D, crucial for
13 bone health and immunity.
14 * Mineral Marvels: Mushrooms provide essential minerals like
15 selenium (an antioxidant), copper (for red blood cell formation), and
16 potassium (for heart health).
17 * Fiber-Rich: They contain dietary fiber, promoting healthy
18 digestion and gut health.
19 * Antioxidant Allies: Mushrooms are loaded with antioxidants
20 that help protect your cells from damage caused by free radicals.
21 * Immune Boosters: Certain mushrooms contain compounds
22 that may enhance immune function.
23 * Blood Sugar Regulation: Some studies suggest that
24 mushrooms may help regulate blood sugar levels.
25 * Versatile Culinary Ingredient: Mushrooms add flavor and
26 texture to a variety of dishes, from stir-fries to soups to pasta.
27 Important Note: While incredibly nutritious, mushrooms may not
28 be considered a "complete food" due to lower levels of certain
29 amino acids and vitamin B12. However, they are a fantastic
30 addition to a balanced diet!
31 CONTENT
32 1. General morphology of mushroom

33 2. Spawn and its type

34 3. Layout of spawn lab

35 4. Equipment,mechinaries,accessories required for a spawn pro.unit

36 5. Flow chart of mushroom unit

37 6. Short method and long method of composting

38 7. Crop management of white button mushroom

39 8. Competitor mould and disease of mushroom

40 TECHNIQUE LEANT………
41 1. General morphology of mushroo
42 1.Prepare P.D.A. medium along with tubing & slant making

43 2.Preparation of pure culture by tissue culture

44 3.Process of Sub-culturing for maintainance of Pure culture

45 4.Cultivation of the paddy straw mushroom (Volvariella volvacea)

46 5.Cultivation of the the milky mushroom (Calocybe indica)

47 6.Cultivation of the oyster mushroom (Pleurotus sajor caju)

48 7.Cultivation of medicinal mushroom

49 8. Produce master spawn & planting spawn of paddy straw mushroom

50 1.GENERAL MURPHOLOGY OF MUSHROOM
A mushroom typically consists of a
cap (pileus) and a stalk (stipe).
The underside of the cap bears gills,
pores, or teeth, where spores are
produced.
A ring (annulus) may be present on
the stalk, a remnant of the veil that
covered the immature mushroom.
The base of the stalk might have a
volva, a cup-like structure, also a
remnant of the veil.
These features are crucial for
mushroom identification.
51

52 2.INFRASTRUCTURE TOOLS,EQUIPMENT

Soaking Tank Straw cutter Iron rack

53 2. SPAWN AND ITS TYPE
54 Here we studied different types of mushroom spawn, including flake

55 spawn, brick spawn, perlite spawn, and grain spawn. It explains the

56 materials and methods used for each type, such as using horse dung, soil,

57 or perlite for spawn preparation. It also highlights the advantages and

58 disadvantages of different discusses about different types of mushroom in

59 mushroom cultivation.

60
61 3.LAYOUT OF SPAWN LAB

* Clean Room: Sterile area with laminar

flow hood for inoculations.
* Incubation Room:
Temperature/humidity controlled room for
spawn growth.
* Preparation Room: Where substrates
are prepared and sterilized (pressure
cookers, etc.).
* Storage Room: Clean, dry area for
supplies and prepared spawn.
* Equipment Area: For cleaning and
storing tools, glassware, and containers.

62 4.EQUIPMENT,MACHINARIES AND ACCESORIES

Autoclave Hot air oven

Weighing balance Incubater

63 It also include weighing balance,ultra violet light,refrigeratoe,and another
64 accessories, glass ware,agar-agar,caco3 ,dextrose,culture tube,non absorbent
65 cotton,butter paper,formalin,ethyl alcohol etc.
5.FLOW CHART OF MUSHROOM SPAWN
Mushroom spawn preparation involves
preparing a potato dextrose agar (PDA)
medium, raising pure cultures through
tissue or spore culture, and then
transferring mycelia. This is followed by
spawn preparation, which includes
master/mother spawn and
planting/commercial spawn stages.

6. BOTTON MUSHROOM CULTIVATION WITH SHORT

AND LONG METHOD OF COMPOSTING
7. Crop management of white bottom include spawn & spawn
run and case ,case run ,supplementation , harvesting after care
etc.
8. Competitor moulds and disease of mushroom include false
truffles,olive green mould,yellow mould

TECHNIQUES LEARNT ………..

1. PREPARE PDA WITH TUBING&SLANT MAKING

Potatoes are boiled, and the extracted infusion is filtered. Dextrose and

agar are added to the infusion, then heated until dissolved. The mixture

is then poured into tubes or plates to solidify.The PDA volume is adjusted

to 1 liter with added antibiotic, then removed from heat. Hot liquid

PDA is poured into culture tubes or bottles, which are then plugged with

non-absorbent cotton. These containers are sterilized in an autoclave at

15 psi for 15-20 minutes. For slant preparation, hot sterilized

tubes/bottles are placed in a slanted position to solidify. The solidified

medium takes a slant shape inside the container.Accurate ingredient

measurement is crucial for proper PDA media preparation, as is avoiding

over or under-boiling potatoes during infusion. Correct sterilization

procedures, including time, temperature, and pressure, are essential for

preventing contamination and ensuring successful mycelial growth.

2. PREPARE PURE CULTURE BY TISSUE CULTURE

A healthy mushroom is selected and washed, then surface disinfected

with alcohol. Tissue from the mushroom is then transferred to a culture

media (PDA slant) for pure culture development.e mushroom is cut and

tissue from the stalk-pileus joint is extracted using a sterile needle. This

tissue is then transferred to a PDA slant or petri plate under aseptic

conditions. Finally, the inoculated slants are incubated for pure culture

growth.

3. PROCESS OF MYCELIAL TRANSFER

Small pieces of agar medium containing live mycelia of a selected

mushroom species are transferred to a fresh medium using an inoculation

needle. Multiple transfers (5-7) can be made from the pure cultures,

which are then incubated for growth.

4. CULTIVATION OF PADDY STRAW MUSHROOM

Paddy straw is cut into 15ft lengths, soaked in lime water, and drained to

achieve 10-15% moisture content. Square beds are then prepared in four
layers using this treated straw.A square bed is prepared on a bamboo

platform, 1 foot above the ground. The first layer consists of 4 bundles of

5-inch thick straw, with 2 bundles spread N-S and 2 E-W. Yuth spawn is

placed 4 inches from the margin, and 1/4th of wheat gram is sprinkled.

The middle portion is left vacant. Subsequent layers are added

similarly.Wheat gram is spread on the second layer, oriented differently

from the first, and subsequent layers are added with spawn, additives, and

straw in alternating directions. The layered bed is covered with a

polythene sheet for temperature, moisture, and CO2 control and

contamination prevention. After 8-10 days, the cover is removed,

harvesting occurs, and yield/biological efficiency are calculated

5. CULTIVATION OF MILKY MUSHROOM

ddy straw is chopped, soaked, and
sterilized, then layered with spawn in a
polythene bag. The bag is sealed and
holes are made for gas exchange,
followed by incubation in a dark room for
20-22 days. After this period, the bags are
moved to a spawning running room.After
complete mycelial growth in darkness for
20-22 days, a casing layer of decomposed
cow dung and garden soil is added. This
triggers reproductive growth by shocking
the mycelium, inducing mushroom
formation. After 10 days for mycelium to
reach the top of casing layer &then after
3-4 dayspinheads appear and about 40
days crops get harvested.
6. CULTIVATION OF OYSTER MUSHROOM
Its method of cultivation is same till
bagging .after 15days the bag are fully
covered by white mycelia.The bag is then cut
open and kept hanged.After 7 days there is
initiation of mushroom which is harvested

after 3-5 days .

7. CULTIVATION OF MEDICINAL MUSHROOM

Master spawn, consisting of grains
impregnated with mushroom mycelia, is
transferred to new sterilized substrate to
produce planting spawn. Precautions
include ensuring grains are properly
boiled, maintaining aseptic conditions,
using high-yielding cultures, and
avoiding under or over-sterilization.
Inoculated bottles should be kept in
hygienic conditions.

8.SPAWN MAKING&CHARACTER OF GOOD SPAWN

Wheat grains are boiled until soft, then spread to dry, and mixed with

calcium carbonate (CaCO3). The CaCO3 raises the substrate pH for

optimal mushroom growth while inhibiting competitors and absorbing

excess moisture.Master spawn ,consisting of grains impregnated with

mushroom mycelia,is transferred to new sterilized substrate to produce

planting spawn.
PICTORIAL REPRESENTATION OF THE TECHNIQUES WE HAVE
LEARNT HERE……
1) PDA PREARATION

TRANSFER
BOILING FILTERING MIXDEXTROS TO BEAKER

AGAR MIXING POURING STERILISATION

2) PURE CULTURE BY TISSUE CULTURE

Mushroom cutting Tranferring the

Big mushroom tTakng tissue tissue into theslant
4)CULTIVATION OF PADDY STRAW MUSHROOM

STRAW STRAW CUTTING STRAW CUTTING SOAKING TANK

BED PEP. BED PRE. BEDD PRE. MYCELIAL

GROWTH

5)MILKY MUSHROM 6)OYSTER MUSHROOM

BAGGING OF MILKY MUSHROOM HANGING OF OYSTER MUSHROOM

8)SPAWN PRODUCTION &CHARACTERISTICS OF GOOD

BOILING OF WHEAT MIXING CACO3 DRYING WITH FAN

PACKING IN BOTLE COTTON PLUGING STRILIZATION