AiM  Vol.8 No.10 , October 2018
Study on the Cultivation of Agaricus blazei (Almond Mushroom) Grown on Compost Mixed with Selected Agro-Residues
Abstract: The Agaricus blazei strain (KUMB 1221) from Forest Production Control Laboratory, Kyushu University was grown on the basal media of compost mixed with selected agro-residues (sawdust, woodchips and corncob) in the ratio of 25%, 50%, 75% and 100% (by weight). The data was collected on the colony diameter of mycelial growth, days required for spawn run (colonization), days required for primordial formation, whiteness measurement, days required for fruit body formation, number, size and fresh weight of mushrooms, biological efficiency (BE) and mushroom production (MP). It was observed that the mycelial growth showed two types of mycelia according the level of mycelial density; compact (C) and somewhat compact (SC). The fastest spawn run (17 days) was found in woodchips (50%) among all the different treatments while the least spawn run took 26 days in corncob (75%). Sawdust substrates promoted longer days for primordial formation and fruit body development, if compared with woodchips substrates and corncob substrates. With regard to yield, 100%, 75% and 50% mixture with compost were superior to 25% mixture with compost in each group of selected agro-residues and it indicated that adding more compost gave the increased yield. Interestingly, it was noted that mushroom size on compost (100%) was double to the mushroom size of other treatments. In conclusion, it was clearly showed that compost (100%), woodchips (25%) and corncob (25%) could produce better yields among all treatments, and it was also possible to obtain acceptable yields of good quality almond mushroom using main substrates of compost mixed with different agro-residues at various concentrations.
Cite this paper: Win, T. and Ohga, S. (2018) Study on the Cultivation of Agaricus blazei (Almond Mushroom) Grown on Compost Mixed with Selected Agro-Residues. Advances in Microbiology, 8, 778-789. doi: 10.4236/aim.2018.810051.

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