Please use this identifier to cite or link to this item: https://csirspace.foodresearchgh.site/handle/123456789/332
Title: Effect of substrate formulation of rice straw (Oryza sativa) and sawdust (Triplochiton scleroxylon) on the cutivation of Pleurotus ostreatus (Jacq. Ex. Fr.) Kummer
Authors: Obodai, M.
Narh, D. L.
Baka, D.
Dzomeku, M.
Keywords: Pleurotus ostreatus;Oyster mushrooms;Composting;Substrate formulation;Rice straw;Sawdust;Biological efficiency
Issue Date: 2011
Publisher: Science Explorer Publications
Citation: International Research Journal of Applied and Basic Sciences, 2 (10), 384-391
Abstract: The use of agricultural by-products and additives to improve the biological efficiency and nutrient content of the oyster mushroom Pleurotus ostreatus (Jacq. ex. Fr.) Kummer has been an area of continuous research in Ghana. The effect of varying pre-treatments and substrate formulations of rice straw and sawdust of Triplochiton scleroxylon on the yield and biological efficiency of Pleurotus ostreatus strain EM-1 was studied. The suitability of the substrates for cultivation of P. ostreatus strain EM-1 in descending order is rice straw with composted sawdust with additives, composted sawdust with additives, rice straw only, rice straw with fresh sawdust with additives and fresh sawdust with additives, having biological efficiencies (BEs) of 76.07%, 65.23%, 56.33%, 46.55% and 43.50% respectively. All the treatments showed significant differences in BEs at P<0.05. The combined substrates generally gave significantly higher BEs than the single substrates. Composted sawdust gave significantly higher BE than fresh sawdust (P<0.05). Substrate combinations increase the yield of P. ostreatus strain EM-1 when rice straw and sawdust of T. scleroxylon are used. Also composting increases the BE of sawdust of T. scleroxylon when used to cultivate P. ostreatus strain EM-1
URI: https://csirspace.foodresearchgh.site/handle/123456789/332
ISSN: 2251-838x
Journal Name: International Research Journal of Applied and Basic Sciences
Appears in Collections:Food Research Institute

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