SEMESTER – IV
SEC– 2
APMB 244 MUSHROOM AND SPIRULINA CULTIVATION (2 credits)
Unit - I
Edible and non-edible mushroom – historical account, most commonly cultivated mushrooms in the world, distribution and production in various countries.
Unit - II
Cultivation of button, oyster and paddy straw mushroom – raising a pure culture – spawn preparation and mass cultivation – harvest pests and diseases in mushroom
Unit – III
Economics of mushroom cultivation – precautions in mushroom cultivation – precaution to be taken while selecting the area, spawn preparation, spawn run, during cropping harvesting etc. Mushroom recipes (western and Indian recipes, pickles, powders, jams etc.
Unit – IV
Introduction to SCP production – historical use and rediscovery of Spirulina importance – morphology, taxonomy and habitat of Spirulina –
biochemical composition including proximate composition – amino acids – unsaturated fatty acids – minerals and vitamins. Human health benefits of Spirulina.
Unit - V
Natural production – laboratory cultivation – small scale commercial production – commercial and mass cultivation (tank construction, culture medium, strain selection, scaling up of the process) – importance of light and pH in Spirulina cultivation – harvesting, drying and packing.
Text Books
1. Changs T. and Hayanes W.A. (Ed.) (1978) Biology and Cultivation of Edible Mushrooms. Academic Press. N.Y.
2. Habib M.A.B., Parvin M., Huntington T.C. and Hasan M.R. (2008) A review on culture, production and use of Spirulina as food for humans
and feeds for domestic animals and fish. FAO Fishers and Aquaculture Circular No. 1034, FAO, Rome, Italy.
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Reference books
1. Biswas S., Datta M. and Ngachan S.V. (2012) Mushrooms: A Manual for Cultivation, PHI.
2. Selvendran D. (2015) Large Scale Algal Biomass (Spirulina) Production in India. In: D. Das (Ed.) Algal Biorefinery: An Integrated Approach, Springer.
3. Zadrazil F. and Grabbe K. (1983) Edible Mushroom, Biotechnology Vol. 3, Weinheim: Verlag Chemie, Berlin.