Multiplicity and Production: Different Sorghum Boiling Periods

International Journal of Science and Management Studies (IJSMS)
© 2022 by IJSMS Journal
Volume-5 Issue-6
Year of Publication : 2022
Authors : Ambos A. Allysa Joie, Ambos L. Alberto
DOI: 10.51386/25815946/ijsms-v5i6p101
MLA Style: Ambos A. Allysa Joie, Ambos L. Alberto "Multiplicity and Production: Different Sorghum Boiling Periods" International Journal of Science and Management Studies (IJSMS) V5.I6 (2022): 1-16.

APA Style: Ambos A. Allysa Joie, Ambos L. Alberto, Multiplicity and Production: Different Sorghum Boiling Periods, International Journal of Science and Management Studies (IJSMS), v5(i6), 1-16.
The study revealed the process and production of the multiplication of oyster mushroom mother spawn using different boiling periods of sorghum. This was conducted at the Mushroom Laboratory of the Department of Plant Science – College of Agriculture, Mindanao State University Main Campus, Marawi City, from March 31, 2022, to April 21, 2022, during the school year 2022–2023. The process and production treatment are measured every five (5) days for the expansion of mycelia inside the bottles of sorghum. Finally, the process and production were revealed in the stage-by-stage images shown in each treatment 1–7.
Keywords: Boiling Periods, Multiplicity, Oyster Mushroom, Production, Sorghum.
[1] Albarracín, M, Dyner, L, Giacomino, M.S, Weisstaub, A, Zuleta, A, & Drago, S. R. (2019). Modification of nutritional properties of whole rice flours (Oryza sativa L.) by soaking, germination, and extrusion. J Food Biochem. 43(7):e12854. doi: 10.1111/jfbc.12854.
[2] Chang, S.T, &Wasser, P.S. (2017). The Cultivation and Environmental Impact ofMushrooms.Environmental Science. https://doi.org/10.1093/acrefore/9780199389414.013.231.
[3] DEFRA (Department for Environment, Food & Rural Affairs) (2011). A Review of Fungi in Drinking Water and the Implications for Human Health. 1st ed. BIO Intelligence Service; Paris, France.
[4] Dissasa, G. (2022). Cultivation of Different Oyster Mushroom (Pleurotus species) on Coffee Waste and Determination of Their Relative Biological Efficiency and Pectinase Enzyme Production, Ethiopia. Int Microbiol. 5:5219939. doi: 10.1155/2022/5219939.
[5] Fan, K., Chen, L., Cai, J., Liu, S., Li, Y., & Shen, Y. (2011). Preliminary study on oyster mushroom growth situation in 12 kinds of straw substrates. Journal of Anhui Agricultural University, 38(5), 806-811.
[6] Girmay, Z., Gorems, W., Birhanu, G. & Zewdie, S. (2016). Growth and yield performance of Pleurotus ostreatus (Jacq. Fr.) Kumm (oyster mushroom) on different substrates. AMB Expr 6, 87 https://doi.org/10.1186/s13568-016-0265-1.
[7] Gréta, T,Hassan, E,&József, P. (2022). edible mushroom of pleurotus spp.: a case study of oyster mushroom (pleurotus ostreatus l.). environment biodiversity and soil security. 6, 51 – 59. http://dx.doi.org/10.21608/jenvbs.2022.117554.1161.
[8] Heleno, S. A, Barros, L, Sousa, M. J, Martins, A, & Ferreira, I. C. F. R. (2010). Tocopherols composition of Portuguese wild mushrooms with antioxidant capacity. Food Chemistry.119, (4),1443–1450.
[9] Hoa, H.T, & Wang, C.L. (2015). The Effects of Temperature and Nutritional Conditions on Mycelium Growth of Two Oyster Mushrooms (Pleurotus ostreatus and Pleurotus cystidiosus). Mycobiology. 43(1):14-23. doi: 10.5941/MYCO.2015.43.1.14.
[10] Jongman, M.I, KhareK, B.I, & Khonga, E.B. (2013). Effect of different grain spawns and substrate sterilization methods on yield of oyster mushroom in Botswana. International Journal of Bioassays. 02(10), 1308 – 1311.
[11] Jongman, M, Khonga, E.B, Khare, K.B, & Mubyana-John, T. (2010). Effect of seasonal variation and supplementation on yield of oyster mushrooms cultivated on indigenous grasses in Botswana, Mushroom Research, 19 (2), 54-61.
[12] Kamthan R, &Tiwari, I. (2017) Agricultural Wastes- Potential Substrates for Mushroom Cultivation. Eur Exp Biol. 7(5):31. doi: 10.21767/2248-9215.100031.
[13] Kumla, J, Suwannarach, N, Sujarit, K, Penkhrue, W, Kakumyan, P, Jatuwong, K, Vadthanarat, S, & Lumyong, S.M. (2020). Cultivation of Mushrooms and Their Lignocellulolytic Enzyme production through the utilization of Agro-industrial waste. Molecule. 18;25(12):2811. doi: 10.3390/molecules25122811.
[14] Li, Y.Z. Li, X.P, Yang, F, Lin, Q, Wang, F.Y, &He. L.F. (2011). Research on the formula of straw in cultivation substrate of Pleurotus ostreatusJ. Hengyang Normal Univ., 32; 116-118.
[15] Mehta, R., Singhal, P., Singh, H., Damle, D., & Sharma, A. K. (2016). Insight into thermophiles and their wide-spectrum applications. 3 Biotech, 6(1), 81. https://doi.org/10.1007/s13205-016-0368-z
[16] Portillo1, E.A, Benigno1, L.R, Buenaobra1, M.S, & Mediodia1, J.C. (2018). Alternatives Substrates for the Productionof Pleurotus ostreatus (Oyster Mushroom). Retrieved on March 20, 2022, from http://www.publiscience.org/ wp- content/ uploads/ 2020/04/ Alternatives- Substrates-for- the-Production- of-Pleurotus- ostreatus- Oyster- Mushroom.pdf.
[17] Sánchez C. (2010). Cultivation of Pleurotus ostreatus and other edible mushrooms. Appl Microbiol Biotechnol. 85:1321–1337.
[18] Udayasimha, L, Vijayalakshmi, Y.C. (2012). Sustainable Waste Management By Growing Mushroom (Pleurotusflorida) On Anaerobically Digested Waste And Agro Residues. Int J Eng Res Tech. 1: 12.
[19] Yang, W, Guo, F, & Wan, Z. (2013). Yield and size of oyster mushroom grown on rice/wheat straw basal substrate upplemented with cotton seed hull, Saudi Journal of Biological Sciences, 20(4), 333 -338. https://doi.org/10.1016/j.sjbs.2013.02.006.