The Biobrio 13(1 & 2), 2026

Cultivation and characterization of Pleurotus ostreatus : Physico-chemical characteristics of a oyster mushroom

Roshni Ali, Soni Kumari, Manoj Kumar & Kanchan Kumari

ABSTRACT:

Oyster mushrooms (Pleurotus ostreatus) represent one of the most widely cultivated edible fungi globally, valued for their rich nutritional profile, medicinal properties, and ease of cultivation on lignocellulosic agricultural waste. This research consolidates data from two independent experiments to investigate the influence of different sterilization approaches on the cultivation performance of Pleurotus ostreatus, to provide a comprehensive account of oyster mushroom cultivation using two sterilization approaches: hot-water thermal pasteurization and chemical sterilization with formalin and carbendazim. Both studies employed paddy straw as the primary substrate and Pleurotus ostreatus spawn under controlled environmental conditions. Morphological, molecular (ITS sequencing with 97.44% similarity to reference strains), and biochemical (protein estimation via Lowry method) characterization confirmed species identity and nutritional significance. Full mycelial colonization was achieved within 15-30 days depending on the sterilization method, with fruiting bodies harvested in 7- 10 days post-colonization. Chemical sterilization proved cost-effective and accessible for smallscale farming, while thermal pasteurization produced more uniform mycelial growth. Both methods yielded mushrooms of comparable nutritional and morphological quality. The integrated findings support oyster mushroom cultivation as a sustainable practice for food security, agricultural waste management, and rural livelihood enhancement.

Keywords:    

Pleurotus ostreatus, oyster mushroom, substrate sterilization, ITS molecular characterization, protein estimation, biological efficiency, paddy straw

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