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Vol. 10, Issue 8 (2021)

Evaluation of different culture media for in vitro mycelial growth of different strains of shiitake mushroom [Lentinula edodes (Berk.) Pegler]

Author(s):
Shazia Paswal, Anil Gupta, Vishal Gupta and Seethiya Mahajan
Abstract:
The study was conducted to evaluate different solid/liquid media for in vitro mycelia growth of L. edodes strains. Three strain of L. edodes viz., DMR-356, DMR-35 and DMR- 410 were evaluated on solid culture media viz., potato dextrose agar, malt extract agar, yeast potato dextrose agar, wheat straw extract agar and poplar sawdust extract agar. Maximum radial growth (41.33mm) was observed in poplar sawdust extract agar with DMR-356 strain while as minimum radial growth(10.33 mm) of DMR-356 was observed in malt extract agar after 14 days of inoculation. Similar trend was observed with DMR-35 and DMR-410 strain where maximum mycelial growth (40.00 mm), (39.00 mm) was observed in poplar sawdust extract agar however minimum mycelium growth (4.33mm), (4.00mm) was obtained from malt extract agar. Three liquid media viz., Potato dextrose broth, Wheat straw extract broth and poplar sawdust extract broth were evaluated for mycelial biomass production of L. edodes strains. In case of DMR-356, highest fresh mycelium weight (6.02g) and dry mycelium weight (1.67g) was found from Poplar sawdust extract broth however the lowest fresh mycelium weight (3.43g) and dry mycelium weight (0.51g) was observed on potato dextrose broth. Similar trend was observed in case of DMR-35 and DMR- 410 where maximum fresh and dry mycelium weight was observed in poplar sawdust extract broth and minimum fresh and dry mycelium weight was found on potato dextrose broth.
Pages: 962-965  |  322 Views  176 Downloads


The Pharma Innovation Journal
How to cite this article:
Shazia Paswal, Anil Gupta, Vishal Gupta, Seethiya Mahajan. Evaluation of different culture media for in vitro mycelial growth of different strains of shiitake mushroom [Lentinula edodes (Berk.) Pegler]. Pharma Innovation 2021;10(8):962-965.
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