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Abstract                 Volume:5  Issue-2  Year-2017          Original Research Articles


Online ISSN : 2347 - 3215
Issues : 12 per year
Publisher : Excellent Publishers
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Cultivation of Oyster Mushroom and Recovery of Value Added by- products from Biodegradable Lignocellulosic Waste Materials by Solid State Fermentation
Rashmi Padhye1* and Sneha Atawane2
1Department of Biochemistry, Hislop College, Temple Road, Nagpur, 440001, India
2Department of Biotechnology, Pillai’s College, Panvel, Navi Mumbai, India
 
*Corresponding author
Abstract:

In the present study, the edible fungus Pleurotus sajor-caju was investigated for its ability to grow on different lignocellulosic substrates namely, water hyacinth, wood chips and paddy and to produce various lignocellulolytic enzymes such as cellulase, xylanase and pectinase. The production pattern of the extracellular enzymes, total proteins and reducing sugar level was studied during the growth of this fungus under Solid State Fermentation (SSF) for a period of 56 days. Wheat grains were rapidly utilized and consumed by the fungus as a simple carbon source and were used for spawn formation. Different lignocellulosic complex carbon sources served as substrates and exhibited better induction process for more enzyme biosynthesis and production. The maximum activity of enzymes was obtained on 28th and 56th day of culture growth. The total yield of mushroom grown on different lignocellulosic substrates and levels of cellulose, pectinase and xylanase was also detected.

Keywords: Sajor-caju, Cellulase, Pectinase, Xylanase, Oyster mushrooms, Solid state fermentation.
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How to cite this article:

Rashmi Padhye and Sneha Atawane. 2017. Cultivation of Oyster Mushroom and Recovery of Value Added by- products from Biodegradable Lignocellulosic Waste Materials by Solid State Fermentation.Int.J.Curr.Res.Aca.Rev. 5(2): 34-43
doi: http://dx.doi.org/10.20546/ijcrar.2017.502.005