scholarly journals The Effects of Temperature and Nutritional Conditions on Mycelium Growth of Two Oyster Mushrooms (Pleurotus ostreatus and Pleurotus cystidiosus)

Mycobiology ◽  
2015 ◽  
Vol 43 (1) ◽  
pp. 14-23 ◽  
Author(s):  
Ha Thi Hoa ◽  
Chun-Li Wang
Keyword(s):  
Pleurotus Ostreatus ◽  
Mycelium Growth ◽  
Nutritional Conditions ◽  
Oyster Mushrooms ◽  
Effects Of Temperature ◽  
Pleurotus Cystidiosus

scholarly journals Pertumbuhan dan Perkembangan Jamur Tiram Putih (Pleurotus ostreatus) pada Media Ampas Sagu

Cassowary ◽  
2021 ◽  
Vol 4 (1) ◽  
pp. 28-38
Author(s):  
Choliq Kurniawan ◽  
Imam Widodo ◽  
Barahima Abbas
Keyword(s):  
Body Weight ◽  
Pleurotus Ostreatus ◽  
Research Method ◽  
Good Effect ◽  
Media Composition ◽  
Mycelium Growth ◽  
High Protein Content ◽  
The Public ◽  
Oyster Mushrooms ◽  
Sago Waste

White oyster mushroom (Pleurotus ostreatus) is currently quite popular and much loved by the public because of its delicious taste, high protein content, and low fat. This study aims to measuring the growth of white oyster mushrooms grown on sago dregs media with the treatment of various supplements, measuring the growth power of oyster mushrooms on sago dregs media with the treatment of various kinds of supplements, and measuring the production and efficiency of white oyster mushrooms on the substrate used. This research method consisted of 12 treatments and was repeated 3 times, so that there were 36 experimental units. Research Results White oyster mushrooms grown on MS2 media composition (20 g + MS 80 ml dry sago pulp) showed a good effect on mycelium growth and harvest rapidly. The highest number of fruit bodies was produced in the A3 treatment (20 g of dry sago pulp + 100 ml of water). The highest body weight of fresh mushroom fruit was in the K3 treatment (20 g dry sago pulp + 100 ml coconut water), KN3 (20 g dry sago pulp + 100 ml KN), KN1 (20 g dry sago pulp + 60 ml KN) , and A3 (20 g of dry sago pulp + 100 ml of water). The efficiency of utilization of sago waste organic matter by white oyster mushrooms was 25.84%.

scholarly journals FORMULASI MEDIA PERTUMBUHAN MISELIUM JAMUR TIRAM PUTIH (Pleurotus ostreatus (Jacq) P. Kumm) DENGAN SUPLEMENTASI LIMBAH SABUT KELAPA

Biocelebes ◽  
2020 ◽  
Vol 14 (1) ◽  
pp. 37-43
Author(s):  
Sitti Masyitah ◽  
Umrah Umrah
Keyword(s):  
Incubation Time ◽  
Pleurotus Ostreatus ◽  
Good Growth ◽  
Coconut Fiber ◽  
Mycelium Growth ◽  
Laboratory Unit ◽  
Randomized Design ◽  
Colony Forming Units ◽  
Oyster Mushrooms ◽  
Completely Randomized Design

The research entitled Formulation of media for growth of white oyster mushroom mycelium ((Pleurotus ostreatus (Jacq) P. Kumm) with waste of coconut fiber supplementation was carried out out in Biotechnology Laboratory unit, Department of Biology, Faculty of Mathematics and Natural Sciences. This research purposes; (a) To find out the formulation of coconut fiber waste as a supplementary medium for growing white oyster mushrooms (P.ostreatus); (b) to find out the formulation at the maximum dose of coconut husk supplementation in the medium for good growth of white oyster mushrooms (P.ostreatus). This study was designed based on a Completely Randomized Design (CRD) consisting of 7 settings and 4 replications. The help arrangement is given between Sawdust: Rice Bran: Lime: Coconut Fiber Waste. Namely M0 (Basic media 100%, without Supplements), M1 Basic media 95% + Supplements 5%, M2 (Basic media 90% + Supplements 10%), M3 (Basic media 85% + Supplements 15%), M4 (Basic media 80% + Supplement 20%), M5 (Basic media 75% + Supplement 25%), M6 (Basic media 70% + Supplement 30%). Observation parameters; (a) prohibiting mycelium; (B) Incubation time; (c) Number of colonies (Colony Forming Units); (d) Macroscopic and microscopic observations of mycelium. The results showed that the fastest mycelium growth in M6 treatment was 1.193 cm and the lowest was M0 treatment which was 1.123 cm. The lowest incubation time at M6 is 28 days and the lowest at M0 is 44 days. The highest number of colonies (CFU) in M6 treatment was 1.96 x 10 -12 CFU / g and the lowest was maintenance of M3 1.03 x 10-12 CFU / g.

ANALISA KANDUNGAN BETA-GLUKAN LARUT AIR DAN LARUT ALKALI DARI TUBUH BUAH JAMUR TIRAM (Pleurotus ostreatus) DAN SHIITAKE (Lentinus edodes)

2013 ◽  
Vol 13 (3) ◽  
Author(s):  
Netty Widyastuti ◽  
Teguh Baruji ◽  
Henky Isnawan ◽  
Priyo Wahyudi ◽  
Donowati Donowati
Keyword(s):  
Molecular Structure ◽  
Molecular Weight ◽  
Immune System ◽  
Pleurotus Ostreatus ◽  
Water Soluble ◽  
Low Molecular Weight ◽  
Lentinus Edodes ◽  
Beta Glucan ◽  
Oyster Mushrooms ◽  
The Difference

Beta glucan is a polysaccharide compound, generally not soluble inwater and resistant to acid. Beta glucan is used as an immunomodulator (enhancing the immune system) in mammals is usually a beta-glucan soluble in water, easily absorbed and has a low molecular weight. Several example of beta-glucan such as cellulose (β-1 ,4-glucan), lentinan (β-1 0.6-glucan) and (β-1 ,3-glucan), pleuran (β-1, 6 and β-1 ,3-glucan) are isolated from species of fungi Basidiomycota include mushrooms (Pleurotus ostreatus) and shiitake (Lentinus edodes).The purpose of thisresearch activity is to obtain beta-glucan compound that can be dissolved in water and in alkali derived from fungi Basidiomycota, i.e, Oyster mushrooms (Pleurotus ostreatus) and shiitake (Lentinus edodes). The result of beta-glucan compared to characterize the resulting beta glucan that is molecular structure . The difference of beta glucan extraction is based on the differences in solubility of beta-glucan. Beta glucan could be water soluble and insoluble water.

scholarly journals Komparasi Agribisnis Jamur Tiram (Pleurotus ostreatus) Media Tanam Limbah Sabut Kelapa dan Serbuk Gergaji

2021 ◽  
Vol 5 (2) ◽  
pp. 108
Author(s):  
D Yadi Heryadi ◽  
Ristina Siti Sundari ◽  
Rini Agustini ◽  
Andang Hidayat
Keyword(s):  
Protein Content ◽  
Growth Medium ◽  
Pleurotus Ostreatus ◽  
Production Cost ◽  
Animal Protein ◽  
High Protein ◽  
Net Income ◽  
Total Cost ◽  
High Protein Content ◽  
Oyster Mushrooms

The agribusiness of oyster mushrooms (Pleurotus ostreatus) is getting interested due to an increase in demand. It has almost complete nutrients, high protein content that can substitute animal protein for vegetarians. The growth medium for oyster mushrooms commonly uses sawdust. The cocopeat waste medium is an innovation. The research descriptively compares production cost, yield, revenue, income, and feasibility throughout both mediums. Findings that the total cost of sawdust medium was higher 750,000IDR than cocopeat waste. In terms of income, sawdust medium earned 140.72%, while cocopeat waste earned 133.29%. The feasibility of sawdust waste was 2.41 while cocopeat waste was 2.33 as well. Otherwise, the cocopeat waste medium was higher 99.21IDR than sawdust waste in cost/kg yield. Net income using cocopeat waste medium was 2,739,694.50IDR, and cocopeat waste was 2,511,769.50IDR on average. Both cocopeat waste and sawdust waste medium are very feasible to be an agribusiness. The consideration is that the availability surrounds the production site, and cocopeat waste is cheaper than sawdust waste. Agribisnis jamur tiram (Pleurotus ostreatus) semakin diminati oleh karena permintaan terus meningkat. Kandungan gizinya lengkap dengan protein yang tinggi. Bahkan bagi vegetarian menjadi pengganti protein hewani. Media pertumbuhan jamur tiram biasanya menggunakan limbah serbuk gergaji. Media limbah serbuk sabut kelapa merupakan inovasi baru. Penelitian ini ingin mengetahui biaya-biaya hingga kelayakan usaha agribisnis jamur tiram menggunakan media limbah serbuk sabut kelapa dan yang biasa yaitu limbah serbuk gergaji Ternyata, Biaya total setahun menggunakan media limbah serbuk sabut kelapa lebih hemat Rp750.000 dibandingkan dengan media limbah serbuk gergaji. Biaya per kilogramnya sedikit lebih mahal Rp99.21 tetapi hasil panen lebih rendah dari limbah serbuk gergaji. Jamur tiram media limbah serbuk sabut kelapa memberikan keuntungan 133.29% dan media limbah serbuk gergaji 140.72%. Jamur tiram media limbah serbuk gergaji memberikan keuntungan bersih/bulan rata-rata Rp2,739,694.50, sedangkan media limbah serbuk sabut kelapa rata-rata Rp2,511,769.50.Kedua media untuk jamur tiram sangat layak diusahakan dengan R/C ratio 2.33 dan 2.41. Pengusaha bisa mempertimbangkan media limbah serbuk sabut kelapa atau limbah serbuk gergaji tergantung ketersediaan di sekitar lokasi dengan informasi harga limbah sabut kelapa lebih murah daripada limbah serbuk gergaji.

scholarly journals The formulation of white oyster mushroom (Pleurotus ostreatus (Jacq.) P. Kumm) as natural flavoring and the quality test in temperature and drying time variations

2021 ◽  
Vol 922 (1) ◽  
pp. 012054
Author(s):  
S Sadli ◽  
S Saleha ◽  
D Fiana ◽  
M Misrahanum
Keyword(s):  
Low Temperatures ◽  
Pleurotus Ostreatus ◽  
Raw Material ◽  
Quality Test ◽  
Drying Time ◽  
Test Parameters ◽  
Time Variations ◽  
Oyster Mushrooms

Abstract The determination of the drying temperature and time depends to the characteristic of the mushrooms. The use of low temperatures causes the mushrooms to not fully ripen, if the temperature is too high the protein contained in the mushrooms can be denatured and drying too long will change the color of the mushrooms to brown and change its taste. Research on the processing of oyster mushrooms as a raw material for natural flavoring, it is carried out to determine the quality flavoring produced through a descriptive test of the test parameters, color, aroma, taste and texture by variations the temperature 60¼C and 70¼C in drying time 6, 7 and 8 hours. The results of descriptive test of the sixth color of the flavoring have an intensity of attractive colors are light brown; Descriptive taste test F1, F2 and F5 have the intensity of the taste is rather pleasant, the umami is weak while F3, F4 and F6 have taste is quite good, umami tastes; Descriptive test of the six flavoring textures has a good intensity and; Descriptive test of the sixth aroma of flavoring has a slightly fragrant aroma intensity, the aroma of the material is not too smelly. The conclusion of the research is that temperature and drying time do not affect quality of color, aroma and texture. However, they affect the taste where the temperature 60¼C for 8 hours and a temperature of 70¼C within 7 and 8 hours have enough delicious taste with tasteful umami.

scholarly journals Pengaruh penambahan serbuk jagung pada komposisi media tanam terhadap pertumbuhan miselium bibit F1 jamur tiram putih (Pleurotus ostreatus)

2021 ◽  
Vol 10 (2) ◽  
pp. 158-170
Author(s):  
Muhaeming Muhaeming ◽  
Jamilah Jamilah ◽  
Zulkarnaim Zulkarnaim
Keyword(s):  
Experimental Study ◽  
Analysis Of Variance ◽  
Pleurotus Ostreatus ◽  
Medium Composition ◽  
Oyster Mushroom ◽  
Control Treatment ◽  
Mycelium Growth ◽  
Randomized Design ◽  
Significant Difference ◽  
Completely Randomized Design

Penambahan nutrisi perlu dilakukan untuk meningkatkan produktivitas pertumbuhan jamur tiram putih (Pleurotus ostreatus). Salah satu bahan yang dapat digunakan adalah serbuk jagung. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan serbuk jagung pada komposisi media tanam terhadap pertumbuhan miselium bibit F1 jamur tiram putih (Pleurotus ostreatus) dan mengetahui konsentrasi serbuk jagung yang paling baik digunakan pada pertumbuhan  miselium bibit F1 jamur tiram putih (Pleurotus ostreatus). Penelitian ini mengunakan Rancangan Acak Lengkap (RAL) 4 perlakuan dan 3 ulangan sehingga diperoleh 12 satuan percobaan; P0 (perlakuan kontrol), P1 (25%), P2 (50%), dan P3 (100%). Variabel yang diukur adalah persentase pertumbuhan miselium yang diamati pada hari ke-6, 12 dan 18 dan waktu penyebaran miselium Hari Setelah Inokulasi (HSI). Data hasil penelitian dianalisis menggunakan analysis of variance (ANOVA) dengan uji lanjut menggunakan uji Beda Nyata Terkecil (BNT). Hasil penelitian menunjukkan bahwa ada pengaruh pada pertumbuhan miselium bibit F1 jamur tiram putih (Pleurotus ostreatus) dengan penambahan serbuk jagung pada komposisi media tanam. Selain Itu, konsentrasi serbuk jagung yang memberikan hasil yang paling baik terhadap pertumbuhan miselium adalah P2 dengan konsentrasi 50%. Kata kunci : miselium F1; Pleurotus ostreatus; serbuk jagung  ABSTRACTAdditional nutrition needs to be done to increase the productivity of oyster mushroom (Pleurotus ostreatus) growth. One of the materials that can be used is corn powder. This study aimed to determine the effect of corn powder on the planting medium composition towards mycelium growth of oyster mushroom F1 seeds (Pleurotus ostreatus) and to find the best concentration of corn powder to grow mycelium seeds F1 oyster mushroom (Pleurotus ostreatus). This research was an experimental study using a Completely Randomized Design (CRD) with 4 treatments namely; P0 (control treatment), P1 (25%), P2 (50%), and P3 (100%), and 3 repetitions so that obtained 12 experimental units. The variables measured were the mycelium growth percentage on days 6, 12, and 18, and the mycelium widespread time after the day of inoculation. The data were analyzed using ANOVA then continued on the Least Significant Difference (LSD) test. The results showed that the addition of corn powder on oyster mushroom growing media affected mycelium growth of the oyster mushroom F1 seeds (Pleurotus ostreatus). It also found that the P2 with a 50% concentration of corn powder gave the widest mycelium growth.  Keywords: corn powder; mycelium; Pleurotus ostreatus

Effects of Temperature and pH on Mycelium Growth of Phoma sorghina (Sacc.) Boerema Dorenbosch and Van Kesteren in vitro

2013 ◽  
Vol 16 (24) ◽  
pp. 2054-2057 ◽  
Author(s):  
Bonzi Schemaeza ◽  
Irenee Somda ◽  
Paco Sereme ◽  
Toudou Adam ◽  
R. Adele Ouedraogo
Keyword(s):  
Mycelium Growth ◽  
Effects Of Temperature

scholarly journals Polysaccharides from Basidiocarps of Cultivating Mushroom Pleurotus ostreatus: Isolation and Structural Characterization

Molecules ◽  
2019 ◽  
Vol 24 (15) ◽  
pp. 2740 ◽  
Author(s):  
Ekaterina Baeva ◽  
Roman Bleha ◽  
Ekaterina Lavrova ◽  
Leonid Sushytskyi ◽  
Jana Čopíková ◽  
...  
Keyword(s):  
Structural Characterization ◽  
Pleurotus Ostreatus ◽  
Cold Water ◽  
Water Soluble ◽  
Hot Water ◽  
Biologically Active ◽  
Alkaline Extract ◽  
A Cell ◽  
Oyster Mushrooms

Oyster mushrooms are an interesting source of biologically active glucans and other polysaccharides. This work is devoted to the isolation and structural characterization of polysaccharides from basidiocarps of the cultivated oyster mushroom, Pleurotus ostreatus. Five polysaccharidic fractions were obtained by subsequent extraction with cold water, hot water and two subsequent extractions with 1 m sodium hydroxide. Branched partially methoxylated mannogalactan and slightly branched (1→6)-β-d-glucan predominated in cold- and hot-water-soluble fractions, respectively. Alternatively, these polysaccharides were obtained by only hot water extraction and subsequent two-stage chromatographic separation. The alkali-soluble parts originating from the first alkali extraction were then fractionated by dissolution in dimethyl sulfoxide (DMSO). The polysaccharide insoluble in DMSO was identified as linear (1→3)-α-d-glucan, while branched (1→3)(1→6)-β-d-glucans were found to be soluble in DMSO. The second alkaline extract contained the mentioned branched β-d-glucan together with some proteins. Finally, the alkali insoluble part was a cell wall complex of chitin and β-d-glucans.

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