ABSTRACT
Pleurotus species are popularly known as oyster mushroom which are regarded as one of the edible mushroom of commercial important throughout the whole world. Utilization of this depends on the ability to secrete cellulolytic and hemilocellulolytic enzymes which can make use of wide spectrum of Agro industrial wastes for the growth and frutification. In this study potato dextrose agar was the only growth medium used to prepared the mycelia of P. pulmonarius. Then the culture was transferred into a media (sorghum) for the preparation of spawn to archive the effect. The spawn from the sorghum was used. The efficiency in fruiting body production with the help of saw dust. The result showed that mycelia growth of mushroom increased with time. The mycelia of P. pulmonarius completely ramified by the 10th day. The complete spawn running period of the grain spawn on the characteristic growth and yield of P. pulmonarius in sawdust was 19 days respectively. The period between the full ramification of the substrate and the appearance of pin head after the bags was opened were 9 days. The biological efficiency of P. pulmonarius on grain spawn 81.1%. It is therefore concluded that mushroom can be cultivated using the grain spawn (sorghum) for commercial cultivation of mushroom fruiting bodies by commercial farmers.
TABLE OF CONTENT
Title Page i
Certification ii
Dedication iii
Acknowledgement iv
Abstract v
Table of Content vi
List of tables viii
List of figures ix
CHAPTER ONE:
1.1 Introduction 1
1.2 Problem statement/Justification 5
1.3 Aim of the study 6
1.4 Objectives of the study 6
CHAPTER TWO:
2.0 Literature review 7
2.1 Mycelia growth 9
2.2 Economic importance of P. Pulmonarius 9
CHAPTER THREE:
3.0 Methods 12
3.1 Collection of mushroom samples 12
3.2 Preparation of growth media 12
3.3 Tissue culture of the mushroom 12
3.4 Spawn preparation 13
3.5 Substrate preparation 15
CHAPTER FOUR:
4.0 Results 20
4.1 pH and moisture content of sorghum spawn 21
4.2 Pin head formation 22
4.3 Sawdust 22
CHAPTER FIVE: Discussion, conclusion and recommendation
5.0 Discussion 28
5.1 Conclusion 29
5.2 Recommendation 29
References 30
Appendix 33
