Oyster mushroom cultivation technic

Knowing The Oyster Mushroom

Oyster mushroom cultivation at this time including the business can benefit quite as done by indonesian farmer with perseverance and a little innovation, he can improve his business ventures are. Technique oyster mushroom cultivation that he did was with the engineering of sterilization equipment and raw materials are readily available include: - Sawdust, bran, lime, mushroom seed, Polybag and sterilization equipment homemade 

How to manufacture: Blend to mix sawdust, bran, lime with a ratio of 80.15.5 + Water sufficiently After all the mixed materials we put into our polybag pressed (compacted) After completion of all the materials we need to sterilize the way in heated (steamed) let germs and bacteria that do not need to die all. When finished steaming these materials in more or less chilled overnight (actually let cool) then we input the seed fungus that we want to mold the ear or oyster mushrooms After the process we go through these materials (Log) we bring to the nursery room (not the production rooms) Then when it is less than 2 (two) weeks of the logs will reveal the white color and when all had white logs can we move into the production room and our washer or can we open razors (we tore a little) where we want the mushrooms will come out then about a week will be ready on the mushroom harvest Thus summary oyster mushroom cultivation technology for the brothers and sisters who are interested it would not hurt to try the above.

More information about this mushroom:

Details of the gill structure.

Both the Latin and common name refer to the shape of the fruiting body. The Latin pleurotus (sideways) refers to the sideways-growth of the stem with respect to the cap while the Latin ostreatus (and the English common name, oyster) refers to the shape of the cap which resembles the bivalve of the same name. Many also believe that the name is fitting due to a flavor resemblance to oysters.

In Chinese, they are called píng gū (平菇; literally "flat mushroom"). In Vietnam, the mushroom is known as nấm sò or nấm bào ngư.

The oyster is one of the more commonly sought wild mushrooms, though it can also be cultivated on straw and other media. It often has the scent of anise due to the presence of benzaldehyde (which, however, smells more like almonds).

Description

There are no poisonous lookalikes that grow in North America, however Omphalotus nidiformis is a toxic lookalike that is found in Australia and Japan.The mushroom has a broad, fan or oyster-shaped cap spanning 5–25 cm; natural specimens range from white to gray or tan to dark-brown; the margin is inrolled when young, and is smooth and often somewhat lobed or wavy. The flesh is white, firm, and varies in thickness due to stipe arrangement. The gills of the mushroom are white to cream, and descend on the stalk if present. If so, the stipe is off-center with a lateral attachment to wood. The spore print of the mushroom is white to lilac-gray, and best viewed on dark background. The mushroom's stipe is often absent. When present, it is short and thick.

Habitat

The oyster mushroom is widespread in temperate and subtropical forests throughout the world. It is a saprotroph that acts as a primary decomposer of wood, especially deciduous trees, and beech trees in particular.

The oyster mushroom is one of the few known carnivorous mushrooms. Its mycelia can kill and digest nematodes, which is believed to be a way in which the mushroom obtains nitrogen.

The standard oyster mushroom can grow in many places, but some other related species such as the branched oyster mushroom grow only on trees.

Edible uses

The oyster mushroom is frequently used in Indonesian, Japanese, Korean and Chinese cookery as a delicacy: it is frequently served on its own as soup, sometimes stuffed, or in stir-fry recipes with soy sauce. Oyster mushrooms are sometimes made into a sauce used in Asian cooking, which is similar to oyster sauce. The mushroom's taste has been described as a mild with a slight odor similar to anise. The oyster mushroom is best when picked young; as the mushroom ages, the flesh becomes tough and the flavor becomes acrid and unpleasant.

Oysters mushrooms are widely used in Kerala, India. A wide variety of dishes are prepared from these mushrooms. Oysters mushrooms are widely cultivated for food. It is mainly cultivated in large clear polythene bags with buns of hay layered in the bags and mushrooms seeds sown between these layers. It is called "Chippikkoon" ( ചിപ്പിക്കൂൺ ) in Malayalam.

Oyster mushrooms contain small amounts of arabitol, a sugar alcohol, which may cause gastrointestinal upset in some people.