Oyster Mushroom and its value added products

Oyster Mushroom and its value added products | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Research Article Oyster Mushroom and its value added products Tanmay Kotasthane This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-364351/v2 This work is licensed under a CC BY 4.0 License Status: Posted Version 2 posted You are reading this latest preprint version Show more versions Abstract Cultivation of mushroom is biotechnological process.Two oyster mushroom studied for its consumption and value added products. Pleurotus sajor caju is good in taste and favorite among people as a food.Soup powder made from Pleurotus sajor caju and other ingredients has good flavor and taste.Tomato-mushroom ketchup made from Pleurotus ostreatus and other ingredients has good aroma and taste.Dried oyster mushrooms can be stored for longer period and used in preparation of curries.Oyster mushroom are rich source of proteins, vitamins and minerals.Oyster mushroom cultivation has short duration than other mushroom which makes its good alternative as a food. Biotechnology and Bioengineering Mushroom Pleurotus Value addition Biotechnology Figures Figure 1 Figure 2 Figure 3 Figure 4 Figure 5 Figure 6 1 Introduction Cultivation of edible mushrooms is a biotechnological process for lingo-cellulosic organic waste conversion. It might be the only current process that combines the production of protein-rich food with the reduction of environmental pollution (Beetz and Kustudia 2004 ). The production of mushrooms is regarded as the second most important commercial microbial technology next to yeast (Pathak et al. 2009 ). The nutritional and medicinal values of mushrooms have long been recognized.Mushrooms are rich source of proteins, vitamins and minerals. Mushroom is considered to be a complete and safest food, suitable for all age groups.The oyster mushroom got its name from its strikingly similar resemblance to a fresh schucked oyster Beltran-Garcia, (1997). .This nutrient dense versatile food can be taken as a substitute of meat, fish, fruits, and vegetables (Kakon, Choudhury, & Saha, 2012 ).Recently, however, mushrooms have assumed greater place in the diets due to nutritional values. For example, they are being marketed along major highways and urban centers where the trade now booms. According to the Food and Agriculture Organization (FAO) of the United Nations statistics China is the world’s leading mushroom producer, while the United States and Italy are second and third (Yaoqi Zhang et al 2014 ) Edible mushrooms mostly oyster mushrooms is favorite among farmers because of the taste, morphology, growth habit, texture, and habitat. In addition to the above, the natives have observed saprophytic nature of many fungi and have named each fungus after the wood on which it grows. In India, there has been greater interest in mushrooms not only because of protein rich health vegetable (food) but also due to presence of medicinal active compounds. This new class of compounds, termed mushroom nutriceuticals represent an important component of the expanding mushroom biotechnology industry. Fungi are the source of anti-biotics old (penicillin) and new (cephalosporins), the cholesterol-lowering drug lovastatin, and cyclosporins for supporting patients after organ transplants (Watkinson, Boddy, Money 2015 ).Vitamin D was estimated by HPLC method (Kaushik, Sachdeva, Arora, & Wadhwa, 2014 ).Vitamin C was determined by Indophenol method as per the procedure as outlined by Food Analysis Laboratory Manual (Zvaigzne, Karklina, Seglina, & Krasnova, 2009 ).Cultivation of pleurotus, shitake, milky and paddy mushroom are favorite among growers. This mushroom has been widly used in traditional medicine and reported to posseses various biological activities, including anti microorganisms, antitumor, antioxidant, anti-hypertension, antidiabetic, and anti-inflammation. It has been shown that constant intake of either mushrooms people fitter and healthier. In addition to this mushroom cultivation convert agricultural and forest wastes into useful matter and reduce pollution in the environment. Therefore, mushroom cultivation gives nutritive food reduction of environmental pollution with extra income to farmers. Mushrooms are among the largest fungi, which have attracted the attention of naturalists before microscopes, or even simple lenses had thought of. Mushroom farming is believed to have started in 600 A.D. ( http://www.mychampi.com/en/mushrooms/history 2018) in Asia. 2 Materials And Methods Oyster mushroom spawn ( Pleurotus sajor-caju ) was obtained from College of Agriculture pune. Pleurotus ostreatus spawn was obtained online. Following materials were used in the experiment 1. Metal drum to pasteurize the substrate 2. Heater 3. Substrates (sorghum stalk, wheat straw or maize stover) 4. Devices for chopping the substrate 5. Water 6. Bricks or stones to submerge the substrate 7. 2 x Plastic sheets (at least 1.5 m x 1.5 m) 8. Wheel barrow (optional) 9. Garden fork 10.Jik bleach/ disinfectant 11. 6 inch nails 12.Plastic bag in which to pack the substrate 13.Mushroom spawn 14. Racks 15.Scissors 16.Two buckets 17.Mushroom house / structure 18.Nozzle sprayer 19. Muslin cloth 20. Broom Substrate used is mixture of Maize stalk and sorghum stalk,saw dust and paddy straw were soaked in water with bavastin, bleaching powder and 5% formalin overnight. Substrate were kept for sun dry to remove excess water.6X4 polythene bags filled with substrate. 2.1 Preparation and formulation of Potato– mushroom–Tomato soup powder Soups are commonly used as appetizers. Experiments were conducted to prepare good quality ready-to-make mushroom soup powder using quality mushroom powder produced from the sun dried oyster mushroom. Whole oyster mushrooms were finely ground in mixer grinder. Mushroom soup powder is prepared by mixing this powder with tomato-potato powder and other ingredients (Fig C and D).10-15 grams of powder mixed with water to make one bowl soup with characteristic aroma and taste.The oyster mushroom soup powder can also be used in curry preparation. The moisture content of the newly developed soup was lower than the reports of other studies (Chaudhary, 2015) 2.2 Cooking procedures of soup powders Twenty-five gram of the newly developed soup powder was added into 350 ml water and boiled for 5–6 min, and readied for serving of two persons. Dried mushroom (Fig F) can be stored for upto one year and can be used in preparation of curries. 2.3 Mushroom Ketch-Up Ketch-up is made by concentrating the pulp of the fruits/ vegetables without seeds.It should be highly viscous in nature.They also contain more of sugar and less of acid. Freshly harvested oyster mushrooms and tomatoes are washed, sliced and cooked in 50% of water for 20 minutes. Mushroom paste is prepared using a mixer grinder.Corn flour and other ingredients are mixed in the paste and cooked to bring it viscous.Then the ketch-up is filled in the sterilized bottles or jars (Fig.E) 3 Results Growth stages in number of days 3.1 Pleurotus sajor caju Substrates Spawn running Pinhead formation Fruiting body formation Paddy straw 17-20 21-23 25-27 Mixture of Maize & sorghum stalk 20-23 24-27 27-30 Saw dust 20-25 27-28 30-32 3.2 Pleurotus ostreatus Substrates Spawn running Pinhead formation Fruiting body formation Paddy straw 17-20 21-23 25-27 Mixture of Maize & sorghum stalk 21-22 23-25 25-28 Saw dust 20-24 23-25 27-29 *Poor spawn run and fruit body formation on saw dust as substrate 3.3 Growth conditions for oyster mushroom and equipments Parameter Low cost High-tech High-tech Dual system Humidity -bags -spraying walls and floor -evaporative mats, Cloth etc -water spray -Humidistat -fogging equipment+humidistat -duct system -Dual system of humidistat Temperature ambient conditions -evaporative cooling of water -air conditioner -Thermal exhaust fan system with thermostat -duct system with heating coils+ thermostat Air at a desired temperature according to the humidity and temperature prevailing in the Light -natural daylight Light of 1000-1500lux Measuring equipment human body temperature sensors(crude method) -Sensing of moisture in the air (again another crude method) thermometer -wet and dry bulb hygrometer -Digital thermometer -Digital hygrometer Mushroom growing structure and its' volume 4 Discussion Pleurotus spp . mushroom can degrade and grow on any kind of agricultural or forest wastes, which contain lignin, cellulose and hemicellulose. Poppe (2000) reported that there are about 200 kinds of waste in which edible mushrooms can be produced. White button,crimini, and portabella varieties, is especially common in todays culinary repertoire. The next most common commercial species are shiitake ( Lentinus edodes ), straw ( Volvariella volvacea ), oyster ( Pleurotus ostreatus ), and enoki ( Flammulina ostreatus ). Mycelium growth of Pleurotus depends on several factors such as growing media, different media concentration, pH, temperature, nutrient element and some environmental factors. Among all the cultivated mushrooms Pleurotus has maximum number of commercially cultivated species suitable for round the year cultivation. Moreover, variation in texture, shape, colour, and aroma are also available. Quality of soup processed with added Moringa leaf powder has implication on texture and microbiological (Sengev et al ., 2013).Oyster mushroom is healthy food, low in cholesterol and higher proteins, vitamins and minerals are good for children,women and diabetic patient. The protein content of the developed soy–mushroom–moringa soup powder was higher than that of the results of other studies (Rahman, Saifullah, & Islam, 2012; Rekha et al., 2010; Rubilar et al., 2012; Singh et al., 2003).Protein rich mushroom powder can be taken in diet with wheat and other grain flour.Microbial analysis of soy–mushroom–moringa soup powder were carried out according to the procedure of Bacteriological Analytical Manual (Feng, Weagant, Grant, & Burkhardt, 2013; Maturin & Peeler, 2001; Tournas, Stack, Mislivec, Koch, & Bandler, 2001). Tomato-mushroom Ketchup made from Pleurotus ostreatus has good taste and can be stored upto 12 days whereas, it can be stored for longer period if preservatives are added. Pleurotus mycelium can grow on fresh and fermented straw and it does not require composted substrate for growth. Substrate preparation for oyster mushroom is very simple. Further this mushroom does not require controlled environmental conditions like A.bisporus as most of the species have very wide temperature, relatively humidity and CO2 tolerance. P. ostreatus is also known as “oyster mushroom”, “hiratake”, “shimeji”, or “houbitake” (Mizuno and Zhuang 1995; Bononi et al. 1995; Rühl et al. 2008) White button mushroom,has longer cultivation period in comparison to oyster mushroom.The oyster mushroom fruit bodies can be easily dried and stored.It can be stored upto one year in dried and powder form.In general, mushrooms contain 90% water and 10% dry matter (Morais et al. 2000;Sánchez 2004). Dried oyster mushrooms can be instantly used after soaking in hot water for 5 to 10 minutes or it can be used in powdered form for several preparations. Fresh mushrooms have a shelf life of 24-48 h even at room temperature. 5 Conclusion Oyster mushroom is mushroom of economic importance could be grown in 25 0 C to 35 0 C.Oyster mushroom is rich source of proteins vitamins and minerals.Various value added products could be made from Pleurotus ostreatus and Pleurotus-sajor-caju .Mushroom soup powder,mushroom powder and ketchup can be produced on large scale.White oyster and colored oyster mushroom has short cultivation period and favorite among people.Oyster mushroom cultivation can fetch good economic returns. Declarations Following sections not applicable for the manuscript Availability of data and materials Not applicable Competing interests Not applicable Funding Not applicable Authors' contributions Not applicable Acknowledgements Not applicable References 1 Ahmed I, Faud I, Khan ZK. Mycelia growth of pink oyster (P. djamor) mushroom in different culture media & environmental factors. Agriculture and Food Sciences Research. 2015;2(1): 6 -11 2 Beetz A, Kustudia M (2004) Mushroom cultivation and marketing. Horticulture production guide ( www.attra.ncat.org ) 3 Beltran-Garcia, Miguel J.; Estarron-Espinosa, Mirna; Ogura, Tetsuya (1997). “Volatile Compounds Secreted by the Oyster Mushroom (Pleurotus ostreatus) and their Antibacterial Activities”. Journal of Agricultural and Food Chemistry. 45 (10): 4049. doi:10.1021/jf960876 4 Bononi VLR, Capelari M, Maziero R, Trufem SFB (1995) Cultivo de Cogumelos Comestíveis. Icone Editora LTDA Brasil Agrícola, São Paulo, p 206 5 Chang ST. Mushroom research and development—equality and mutual benefit. In: Royse DJ, editor. Mushroom biology and mushroom products. University Park (PA): Pennsylvania State University; 1996. 6 Feng, P., Weagant, S. D., Grant, M. A., & Burkhardt, W. (2013). Enumeration of Escherichia coli and the Coliform Bacteria. In U.S. Food and Drug Administration (Ed.), Bacteriological Analytical Manual, 8th ed. United States: AOAC International. 7 “History of the mushroom”, Mychampi, http://www.mychampi.com/en/mushrooms/history, Accessed on April 1, 2018 8 Kakon, A. J., Choudhury, M. B. K., & Saha, S. (2012). Mushroom is an ideal food supplement. Journal of Dhaka National Medical College & Hospital, 18(1), 58–62. 9 Kaushik, R., Sachdeva, B., Arora, S., & Wadhwa, B. K. (2014). Development of an analytical protocol for the estimation of vitamin D-2 in fortified toned milk. Food Chemistry, 151, 225–230. 10 Maturin, L., & Peeler, J. P. (2001). Aerobic Plate Count. In Bacteriological Analytical (Ed.), Manual, 8th ed.. United States: AOAC International 11 Mizuno T, Zhuang C (1995) Maitake, Grifola frondosa: pharmacological effects. Food Rev Int (Special Issue) 11:135–149 12 Morais MH, Ramos AC, Matos N, Santos-Oliveira EJ (2000) Production of shiitake mushroom (Lentinus edodes) on ligninocellulosic residues: note. Food Sci Techol Int 6:123–128 13 Pathak R, Joshi N, Dwivedi RR (2009) Eco-friendly production of Agaricus bisporus (lange) imbach (white button mushroom). Nat Sci 6:57–60 14 Poppe J (2000) Use of the agricultural waste materials in the cultivation of mushrooms. Mushroom Sci 15:3–23 15 Rahman, M. A., Saifullah, M., & Islam, M. N. (2012). Fish powder in instant fish soup mix. Journal of the Bangladesh Agricultural University, 10(1), 145–148. 16 Rekha, M. N., Yadav, A. R., Dharmesh, S., Chauhan, A. S., & Ramteke, R. S. (2010). Evaluation of antioxidant properties of dry soup mix extracts containing dill (Anethum sowa L.) leaf. Food and Bioprocess Technology, 3, 441–449 17 Rubilar, M., Morales, E., Contreras, K., Ceballos, C., Acevedo, F., Villarroel, M., & Shene, C. (2012). Development of a soup powder enriched with microencapsulated linseed oil as a source of omega-3 fatty acids. European Journal of Lipid Science and Technology, 114, 423–433. 18 Rühl M, Fischer Ch, Kües U (2008) Ligninolytic enzyme activities alternate with mushrooms production during industrial cultivation of Pleurotus ostreatus on wheat-straw-based substrate. Curr Trends Biotechnol Pharm 4:478–492 19 Sánchez C (2004) Modern aspects of mushrooms culture technology. Appl Microbiol Biotechnol 64:756–762 20 Sengev, A. I., Abu, J. O., & Gernah, D. I. (2013). Effect of Moringa oleifera leaf powder supplementation on some quality characteristics of wheat bread. Food and Nutrition Sciences, 4, 270–275 21 Singh, S., Ghosh, S., & Patil, G. R. (2003). Development of a mushroomwhey soup powder. International Journal of Food Science and Technology, 38, 217–224 22 Singh, V., & Chaudhary, G. (2015). Quality evaluation of dried vegetables for preperation of soups. Indian Research Journal of Genetics and Biotechnology, 7(2), 241–242 23 (Thanintorn Y, Ureporn KL, Carl S, Pannawich S, Aratee A, Rapepun Wititsuwannakul and Thanawat P (2020) Enhancing Activity of Pleurotus sajor-caju (Fr.) Singβ-1,3-Glucanoligosaccharide (Ps-GOS) onProliferation, Differentiation, and Mineralization of MC3T3-E1 Cells through the Involvement ofBMP-2/Runx2/MAPK/Wnt/β-CateninSignaling Pathway Biomolecules 2020,10,190 24 Tournas, V., Stack, M. E., Mislivec, P. B., Koch, H. A., & Bandler, R. (2001). Yeasts, Molds and Mycotoxins. In Bacteriological Analytical (Ed.), Manual, 8th ed.. United States: AOAC International 25 Watkinson SC, Boddy L, Money NP, 2015. The Fungi, 3rd edn. Elsevier, Amsterdam 418-420. 26 Yaoqi Zhang, Wei Geng , Yueqin Shen, Yanling Wang Yu-Cheng Dai, “Edible Mushroom Cultivation for Food Security and Rural Development in China: Bio-Innovation, Technological Dissemination and Marketing”, Sustainability 2014, 6, 2961-297 27 Zvaigzne, G., Karklina, D., Seglina, D., & Krasnova, I. (2009). Antioxidants in various citrus fruit juices. Chemine Technologija, 3(52), 56–61 Supplementary Files Abstract2.jpeg Cite Share Download PDF Status: Posted Version 2 posted You are reading this latest preprint version Show more versions Research Square lets you share your work early, gain feedback from the community, and start making changes to your manuscript prior to peer review in a journal. As a division of Research Square Company, we’re committed to making research communication faster, fairer, and more useful. We do this by developing innovative software and high quality services for the global research community. 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Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-364351","acceptedTermsAndConditions":true,"allowDirectSubmit":true,"archivedVersions":[],"articleType":"Research Article","associatedPublications":[],"authors":[{"id":20638948,"identity":"494a51f3-0655-43cf-833a-59957c79965c","order_by":0,"name":"Tanmay 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It might be the only current process that combines the production of protein-rich food with the reduction of environmental pollution (Beetz and Kustudia \u003cspan citationid=\"CR2\" class=\"CitationRef\"\u003e2004\u003c/span\u003e). The production of mushrooms is regarded as the second most important commercial microbial technology next to yeast (Pathak et al. \u003cspan citationid=\"CR15\" class=\"CitationRef\"\u003e2009\u003c/span\u003e).\u003c/p\u003e \u003cp\u003eThe nutritional and medicinal values of mushrooms have long been recognized.Mushrooms are rich source of proteins, vitamins and minerals. Mushroom is considered to be a complete and safest food, suitable for all age groups.The oyster mushroom got its name from its strikingly similar resemblance to a fresh schucked oyster Beltran-Garcia, (1997).\u003c/p\u003e \u003cp\u003e.This nutrient dense versatile food can be taken as a substitute of meat, fish, fruits, and vegetables (Kakon, Choudhury, \u0026amp; Saha, \u003cspan citationid=\"CR10\" class=\"CitationRef\"\u003e2012\u003c/span\u003e).Recently, however, mushrooms have assumed greater place in the diets due to nutritional values. For example, they are being marketed along major highways and urban centers where the trade now booms. According to the Food and Agriculture Organization (FAO) of the United Nations statistics China is the world\u0026rsquo;s leading mushroom producer, while the United States and Italy are second and third (Yaoqi Zhang et al \u003cspan citationid=\"CR28\" class=\"CitationRef\"\u003e2014\u003c/span\u003e)\u003c/p\u003e \u003cp\u003eEdible mushrooms mostly oyster mushrooms is favorite among farmers because of the taste, morphology, growth habit, texture, and habitat. In addition to the above, the natives have observed saprophytic nature of many fungi and have named each fungus after the wood on which it grows. In India, there has been greater interest in mushrooms not only because of protein rich health vegetable (food) but also due to presence of medicinal active compounds. This new class of compounds, termed mushroom nutriceuticals represent an important component of the expanding mushroom biotechnology industry. Fungi are the source of anti-biotics old (penicillin) and new (cephalosporins), the cholesterol-lowering drug lovastatin, and cyclosporins for supporting patients after organ transplants (Watkinson, Boddy, Money \u003cspan citationid=\"CR27\" class=\"CitationRef\"\u003e2015\u003c/span\u003e).Vitamin D was estimated by HPLC method (Kaushik, Sachdeva, Arora, \u0026amp; Wadhwa, \u003cspan citationid=\"CR11\" class=\"CitationRef\"\u003e2014\u003c/span\u003e).Vitamin C was determined by Indophenol method as per the procedure as outlined by Food Analysis Laboratory Manual (Zvaigzne, Karklina, Seglina, \u0026amp; Krasnova, \u003cspan citationid=\"CR29\" class=\"CitationRef\"\u003e2009\u003c/span\u003e).Cultivation of pleurotus, shitake, milky and paddy mushroom are favorite among growers. This mushroom has been widly used in traditional medicine and reported to posseses various biological activities, including anti microorganisms, antitumor, antioxidant, anti-hypertension, antidiabetic, and anti-inflammation. It has been shown that constant intake of either mushrooms people fitter and healthier. In addition to this mushroom cultivation convert agricultural and forest wastes into useful matter and reduce pollution in the environment. Therefore, mushroom cultivation gives nutritive food reduction of environmental pollution with extra income to farmers. Mushrooms are among the largest fungi, which have attracted the attention of naturalists before microscopes, or even simple lenses had thought of. Mushroom farming is believed to have started in 600 A.D. (\u003cspan class=\"ExternalRef\"\u003e\u003cspan class=\"RefSource\"\u003ehttp://www.mychampi.com/en/mushrooms/history\u003c/span\u003e\u003c/span\u003e 2018) in Asia.\u003c/p\u003e "},{"header":"2 Materials And Methods","content":"\u003cp\u003eOyster mushroom spawn (\u003cem\u003ePleurotus sajor-caju\u003c/em\u003e) was obtained from College of Agriculture pune. \u003cem\u003ePleurotus ostreatus\u003c/em\u003e spawn was obtained online.\u003c/p\u003e\n\u003cp\u003eFollowing materials were used in the experiment\u003c/p\u003e\n\u003cp\u003e1. Metal drum to pasteurize the substrate 2. Heater 3. Substrates (sorghum stalk, wheat straw or maize stover) 4. Devices for chopping the substrate 5. Water 6. Bricks or stones to submerge the substrate 7. 2 x Plastic sheets (at least 1.5 m x 1.5 m) 8. Wheel barrow (optional) 9. Garden fork 10.Jik bleach/ disinfectant 11. 6 inch nails 12.Plastic bag in which to pack the substrate 13.Mushroom spawn 14. Racks 15.Scissors 16.Two buckets 17.Mushroom house / structure 18.Nozzle sprayer 19. Muslin cloth 20. Broom\u003c/p\u003e\n\u003cp\u003eSubstrate used is mixture of Maize stalk and sorghum stalk,saw dust and paddy straw were soaked in water with bavastin, bleaching powder and 5% formalin overnight. Substrate were kept for sun dry to remove excess water.6X4 polythene bags filled with substrate.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e2.1 Preparation and formulation of Potato\u0026ndash; mushroom\u0026ndash;Tomato soup powder\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eSoups are commonly used as appetizers. Experiments were conducted to prepare good quality ready-to-make mushroom soup powder using quality mushroom powder produced from the sun dried oyster mushroom. Whole oyster mushrooms were finely ground in mixer grinder. Mushroom soup powder is prepared by mixing this powder with tomato-potato powder and other ingredients (Fig C and D).10-15 grams of powder mixed with water to make one bowl soup with characteristic aroma and taste.The oyster mushroom soup powder can also be used in curry preparation. The moisture content of the newly developed soup was lower than the reports of other studies (Chaudhary, 2015)\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e2.2 Cooking procedures of soup powders \u003c/strong\u003eTwenty-five gram of the newly developed soup powder was added into 350 ml water and boiled for 5\u0026ndash;6 min, and readied for serving of two persons. Dried mushroom (Fig F) can be stored for upto one year and can be used in preparation of curries.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e2.3 Mushroom Ketch-Up\u0026nbsp; \u003c/strong\u003eKetch-up is made by concentrating the pulp of the fruits/ vegetables without seeds.It should be highly viscous in nature.They also contain more of sugar and less of acid. Freshly harvested oyster mushrooms and tomatoes are washed, sliced and cooked in 50% of water for 20 minutes. Mushroom paste is prepared using a mixer grinder.Corn flour and other ingredients are mixed in the paste and cooked to bring it viscous.Then the ketch-up is filled in the sterilized bottles or jars (Fig.E)\u003c/p\u003e\n\u003cp\u003e\u0026nbsp;\u003c/p\u003e"},{"header":"3 Results","content":"\u003cp\u003eGrowth stages in number of days\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e3.1\u003cem\u003e Pleurotus sajor caju\u003c/em\u003e\u003c/strong\u003e\u003c/p\u003e\n\u003ctable border=\"1\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp\u003e\u003cstrong\u003eSubstrates\u003c/strong\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd\u003e\n\u003cp\u003e\u003cstrong\u003eSpawn running\u003c/strong\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd\u003e\n\u003cp\u003e\u003cstrong\u003ePinhead formation\u003c/strong\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd\u003e\n\u003cp\u003e\u003cstrong\u003eFruiting body formation\u003c/strong\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp\u003e\u003cstrong\u003ePaddy straw\u003c/strong\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd\u003e\n\u003cp\u003e17-20\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd\u003e\n\u003cp\u003e21-23\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd\u003e\n\u003cp\u003e25-27\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp\u003e\u003cstrong\u003eMixture of Maize \u0026amp; sorghum stalk\u003c/strong\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd\u003e\n\u003cp\u003e20-23\u0026nbsp;\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd\u003e\n\u003cp\u003e24-27\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd\u003e\n\u003cp\u003e27-30\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp\u003e\u003cstrong\u003eSaw dust\u003c/strong\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd\u003e\n\u003cp\u003e20-25\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd\u003e\n\u003cp\u003e27-28\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd\u003e\n\u003cp\u003e\u0026nbsp;30-32\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003c/tbody\u003e\n\u003c/table\u003e\n\u003cp\u003e\u0026nbsp;\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e3.2\u003cem\u003e Pleurotus ostreatus\u003c/em\u003e\u003c/strong\u003e\u003c/p\u003e\n\u003ctable border=\"1\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp\u003e\u003cstrong\u003eSubstrates\u003c/strong\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd\u003e\n\u003cp\u003e\u003cstrong\u003eSpawn running\u003c/strong\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd\u003e\n\u003cp\u003e\u003cstrong\u003ePinhead formation\u003c/strong\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd\u003e\n\u003cp\u003e\u003cstrong\u003eFruiting body formation\u003c/strong\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp\u003e\u003cstrong\u003ePaddy straw\u003c/strong\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd\u003e\n\u003cp\u003e17-20\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd\u003e\n\u003cp\u003e21-23\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd\u003e\n\u003cp\u003e25-27\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp\u003e\u003cstrong\u003eMixture of Maize \u0026amp; sorghum stalk\u003c/strong\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd\u003e\n\u003cp\u003e21-22\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd\u003e\n\u003cp\u003e23-25\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd\u003e\n\u003cp\u003e25-28\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp\u003e\u003cstrong\u003eSaw dust\u003c/strong\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd\u003e\n\u003cp\u003e20-24\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd\u003e\n\u003cp\u003e23-25\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd\u003e\n\u003cp\u003e27-29\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003c/tbody\u003e\n\u003c/table\u003e\n\u003cp\u003e\u003cem\u003e*Poor spawn run and fruit body formation on saw dust as substrate\u003c/em\u003e\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e3.3 Growth conditions for oyster mushroom and equipments\u003c/strong\u003e\u003c/p\u003e\n\u003ctable border=\"1\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp\u003e\u003cstrong\u003eParameter \u003c/strong\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd\u003e\n\u003cp\u003e\u003cstrong\u003eLow cost\u003c/strong\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd\u003e\n\u003cp\u003e\u003cstrong\u003eHigh-tech\u003c/strong\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd\u003e\n\u003cp\u003e\u003cstrong\u003eHigh-tech Dual system\u003c/strong\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp\u003eHumidity\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd\u003e\n\u003cp\u003e-bags -spraying walls and floor -evaporative mats, Cloth etc -water spray\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd\u003e\n\u003cp\u003e-Humidistat -fogging equipment+humidistat -duct system\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd\u003e\n\u003cp\u003e-Dual system of humidistat\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp\u003eTemperature\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd\u003e\n\u003cp\u003eambient conditions -evaporative cooling of water\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd\u003e\n\u003cp\u003e-air conditioner -Thermal exhaust fan system with thermostat -duct system with heating coils+ thermostat\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd\u003e\n\u003cp\u003eAir at a desired temperature according to the humidity and temperature prevailing in the\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp\u003eLight\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd\u003e\n\u003cp\u003e-natural daylight\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd\u003e\n\u003cp\u003eLight of 1000-1500lux\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd\u003e\u0026nbsp;\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp\u003eMeasuring equipment\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd\u003e\n\u003cp\u003ehuman body temperature sensors(crude method)\u003c/p\u003e\n\u003cp\u003e\u0026nbsp;-Sensing of moisture in the air (again another crude method)\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd\u003e\n\u003cp\u003e\u0026nbsp;thermometer -wet and dry bulb hygrometer -Digital thermometer -Digital hygrometer\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd\u003e\n\u003cp\u003eMushroom growing structure and its' volume\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003c/tbody\u003e\n\u003c/table\u003e"},{"header":"4 Discussion","content":"\u003cp\u003e\u003cem\u003ePleurotus\u003c/em\u003e \u003cem\u003espp\u003c/em\u003e. mushroom can degrade and grow on any kind of agricultural or forest wastes, which contain lignin, cellulose and hemicellulose. Poppe (2000) reported that there are about 200 kinds of waste in which edible mushrooms can be produced. White button,crimini, and portabella varieties, is especially common in todays culinary repertoire. The next most common commercial species are shiitake (\u003cem\u003eLentinus edodes\u003c/em\u003e), straw (\u003cem\u003eVolvariella volvacea\u003c/em\u003e), oyster (\u003cem\u003ePleurotus ostreatus\u003c/em\u003e), and enoki (\u003cem\u003eFlammulina ostreatus\u003c/em\u003e). Mycelium growth of \u003cem\u003ePleurotus\u003c/em\u003e depends on several factors such as growing media, different media concentration, pH, temperature, nutrient element and some environmental factors. Among all the cultivated mushrooms \u003cem\u003ePleurotus\u003c/em\u003e has maximum number of commercially cultivated species suitable for round the year cultivation. Moreover, variation in texture, shape, colour, and aroma are also available.\u003c/p\u003e\n\u003cp\u003eQuality of soup processed with added Moringa leaf powder has implication on texture and microbiological (Sengev \u003cem\u003eet al\u003c/em\u003e., 2013).Oyster mushroom is healthy food, low in cholesterol and higher proteins, vitamins and minerals are good for children,women and diabetic patient. The protein content of the developed soy\u0026ndash;mushroom\u0026ndash;moringa soup powder was higher than that of the results of other studies (Rahman, Saifullah, \u0026amp; Islam, 2012; Rekha et al., 2010; Rubilar et al., 2012; Singh et al., 2003).Protein rich mushroom powder can be taken in diet with wheat and other grain flour.Microbial analysis of soy\u0026ndash;mushroom\u0026ndash;moringa soup powder were carried out according to the procedure of Bacteriological Analytical Manual (Feng, Weagant, Grant, \u0026amp; Burkhardt, 2013; Maturin \u0026amp; Peeler, 2001; Tournas, Stack, Mislivec, Koch, \u0026amp; Bandler, 2001).\u003c/p\u003e\n\u003cp\u003eTomato-mushroom Ketchup made from \u003cem\u003ePleurotus ostreatus\u003c/em\u003e has good taste and can be stored upto 12 days whereas, it can be stored for longer period if preservatives are added.\u003c/p\u003e\n\u003cp\u003e\u003cem\u003ePleurotus\u003c/em\u003e mycelium can grow on fresh and fermented straw and it does not require composted substrate for growth. Substrate preparation for oyster mushroom is very simple. Further this mushroom does not require controlled environmental conditions like \u003cem\u003eA.bisporus\u003c/em\u003e as most of the species have very wide temperature, relatively humidity and CO2 tolerance. \u003cem\u003eP. ostreatus\u003c/em\u003e is also known as \u0026ldquo;oyster mushroom\u0026rdquo;, \u0026ldquo;hiratake\u0026rdquo;, \u0026ldquo;shimeji\u0026rdquo;, or \u0026ldquo;houbitake\u0026rdquo; (Mizuno and Zhuang 1995; Bononi et al. 1995; R\u0026uuml;hl et al. 2008)\u003c/p\u003e\n\u003cp\u003e\u0026nbsp;White button mushroom,has longer cultivation period in comparison to oyster mushroom.The oyster mushroom fruit bodies can be easily dried and stored.It can be stored upto one year in dried and powder form.In general, mushrooms contain 90% water and 10% dry matter (Morais et al. 2000;S\u0026aacute;nchez 2004). Dried oyster mushrooms can be instantly used after soaking in hot water for 5 to 10 minutes or it can be used in powdered form for several preparations. Fresh mushrooms have a shelf life of 24-48 h even at room temperature.\u003c/p\u003e"},{"header":"5 Conclusion","content":"\u003cp\u003eOyster mushroom is mushroom of economic importance could be grown in 25\u003csup\u003e0\u003c/sup\u003eC to 35\u003csup\u003e0\u003c/sup\u003eC.Oyster mushroom is rich source of proteins vitamins and minerals.Various value added products could be made from \u003cem\u003ePleurotus ostreatus\u003c/em\u003e and \u003cem\u003ePleurotus-sajor-caju\u003c/em\u003e.Mushroom soup powder,mushroom powder and ketchup can be produced on large scale.White oyster and colored oyster mushroom has short cultivation period and favorite among people.Oyster mushroom cultivation can fetch good economic returns.\u003c/p\u003e"},{"header":"Declarations","content":"\u003cp\u003eFollowing sections not applicable for the manuscript\u003c/p\u003e\n\u003cp\u003eAvailability of data and materials\u0026nbsp;\u0026nbsp; \u003cstrong\u003eNot applicable\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eCompeting interests\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp; \u003cstrong\u003eNot applicable\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eFunding\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp; \u003cstrong\u003eNot applicable\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eAuthors' contributions\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp; \u003cstrong\u003eNot applicable\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eAcknowledgements\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp; \u003cstrong\u003eNot applicable\u003c/strong\u003e\u003c/p\u003e"},{"header":"References","content":"\u003cp\u003e1 Ahmed I, Faud I, Khan ZK. Mycelia growth of pink oyster (P. djamor) mushroom in different culture media \u0026amp; environmental factors. Agriculture and Food Sciences Research. 2015;2(1): 6 -11\u003c/p\u003e\n\u003cp\u003e2 Beetz A, Kustudia M (2004) Mushroom cultivation and marketing. Horticulture production guide (\u003ca href=\"http://www.attra.ncat.org\"\u003ewww.attra.ncat.org\u003c/a\u003e)\u003c/p\u003e\n\u003cp\u003e3 Beltran-Garcia, Miguel J.; Estarron-Espinosa, Mirna; Ogura, Tetsuya (1997). \u0026ldquo;Volatile Compounds Secreted by the Oyster Mushroom (Pleurotus ostreatus) and their Antibacterial\u003c/p\u003e\n\u003cp\u003eActivities\u0026rdquo;. Journal of Agricultural and Food Chemistry. 45 (10): 4049. doi:10.1021/jf960876\u003c/p\u003e\n\u003cp\u003e4 Bononi VLR, Capelari M, Maziero R, Trufem SFB (1995) Cultivo de Cogumelos Comest\u0026iacute;veis. Icone Editora LTDA Brasil Agr\u0026iacute;cola, S\u0026atilde;o Paulo, p 206\u003c/p\u003e\n\u003cp\u003e5 Chang ST. Mushroom research and development\u0026mdash;equality and mutual benefit. In: Royse DJ, editor. Mushroom biology and mushroom products. University Park (PA): Pennsylvania State University; 1996.\u003c/p\u003e\n\u003cp\u003e6 Feng, P., Weagant, S. D., Grant, M. A., \u0026amp; Burkhardt, W. (2013). Enumeration of Escherichia coli and the Coliform Bacteria. In U.S. Food and Drug Administration (Ed.), Bacteriological Analytical Manual, 8th ed. United States: AOAC International.\u003c/p\u003e\n\u003cp\u003e7 \u0026ldquo;History of the mushroom\u0026rdquo;, Mychampi, http://www.mychampi.com/en/mushrooms/history,\u003c/p\u003e\n\u003cp\u003eAccessed on April 1, 2018\u003c/p\u003e\n\u003cp\u003e8 Kakon, A. J., Choudhury, M. B. K., \u0026amp; Saha, S. (2012). Mushroom is an ideal food supplement. Journal of Dhaka National Medical College \u0026amp; Hospital, 18(1), 58\u0026ndash;62.\u003c/p\u003e\n\u003cp\u003e9 Kaushik, R., Sachdeva, B., Arora, S., \u0026amp; Wadhwa, B. K. (2014). Development of an analytical protocol for the estimation of vitamin D-2 in fortified toned milk. Food Chemistry, 151, 225\u0026ndash;230.\u003c/p\u003e\n\u003cp\u003e10 Maturin, L., \u0026amp; Peeler, J. P. (2001). Aerobic Plate Count. In Bacteriological Analytical (Ed.), Manual, 8th ed.. United States: AOAC International\u003c/p\u003e\n\u003cp\u003e11 Mizuno T, Zhuang C (1995) Maitake, Grifola frondosa: pharmacological effects. Food Rev Int (Special Issue) 11:135\u0026ndash;149\u003c/p\u003e\n\u003cp\u003e12 Morais MH, Ramos AC, Matos N, Santos-Oliveira EJ (2000) Production of shiitake mushroom (Lentinus edodes) on ligninocellulosic residues: note. Food Sci Techol Int 6:123\u0026ndash;128\u003c/p\u003e\n\u003cp\u003e13 Pathak R, Joshi N, Dwivedi RR (2009) Eco-friendly production of Agaricus bisporus (lange) imbach (white button mushroom). Nat Sci 6:57\u0026ndash;60\u003c/p\u003e\n\u003cp\u003e14 Poppe J (2000) Use of the agricultural waste materials in the cultivation of mushrooms. Mushroom Sci 15:3\u0026ndash;23\u003c/p\u003e\n\u003cp\u003e15 Rahman, M. A., Saifullah, M., \u0026amp; Islam, M. N. (2012). Fish powder in instant fish soup mix. Journal of the Bangladesh Agricultural University, 10(1), 145\u0026ndash;148.\u003c/p\u003e\n\u003cp\u003e16 Rekha, M. N., Yadav, A. R., Dharmesh, S., Chauhan, A. S., \u0026amp; Ramteke, R. S. (2010). Evaluation of antioxidant properties of dry soup mix extracts containing dill (Anethum sowa L.) leaf. Food and Bioprocess Technology, 3, 441\u0026ndash;449\u003c/p\u003e\n\u003cp\u003e17 Rubilar, M., Morales, E., Contreras, K., Ceballos, C., Acevedo, F., Villarroel, M., \u0026amp; Shene, C. (2012). Development of a soup powder enriched with microencapsulated linseed oil as a source of omega-3 fatty acids. European Journal of Lipid Science and Technology, 114, 423\u0026ndash;433.\u003c/p\u003e\n\u003cp\u003e18 R\u0026uuml;hl M, Fischer Ch, K\u0026uuml;es U (2008) Ligninolytic enzyme activities alternate with mushrooms production during industrial cultivation of \u003cem\u003ePleurotus ostreatus\u003c/em\u003e on wheat-straw-based substrate. Curr Trends Biotechnol Pharm 4:478\u0026ndash;492\u003c/p\u003e\n\u003cp\u003e19 S\u0026aacute;nchez C (2004) Modern aspects of mushrooms culture technology. Appl Microbiol Biotechnol 64:756\u0026ndash;762\u003c/p\u003e\n\u003cp\u003e20 Sengev, A. I., Abu, J. O., \u0026amp; Gernah, D. I. (2013). Effect of Moringa oleifera leaf powder supplementation on some quality characteristics of wheat bread. Food and Nutrition Sciences, 4, 270\u0026ndash;275\u003c/p\u003e\n\u003cp\u003e21 Singh, S., Ghosh, S., \u0026amp; Patil, G. R. (2003). Development of a mushroomwhey soup powder. 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United States: AOAC International\u003c/p\u003e\n\u003cp\u003e25 Watkinson SC, Boddy L, Money NP, 2015. The Fungi, 3rd edn. Elsevier, Amsterdam 418-420.\u003c/p\u003e\n\u003cp\u003e26 Yaoqi Zhang, Wei Geng , Yueqin Shen, Yanling Wang Yu-Cheng Dai, \u0026ldquo;Edible Mushroom Cultivation for Food Security and Rural Development in China: Bio-Innovation, Technological Dissemination and Marketing\u0026rdquo;, Sustainability 2014, 6, 2961-297\u003c/p\u003e\n\u003cp\u003e27 Zvaigzne, G., Karklina, D., Seglina, D., \u0026amp; Krasnova, I. (2009). Antioxidants in various citrus fruit juices. Chemine Technologija, 3(52), 56\u0026ndash;61\u003c/p\u003e"}],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":true,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":false,"hideJournal":true,"highlight":"","institution":"","isAcceptedByJournal":false,"isAuthorSuppliedPdf":false,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":false,"isPdf":false,"isPdfUpToDate":true,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true},"keywords":"Mushroom,Pleurotus,Value addition,Biotechnology","lastPublishedDoi":"10.21203/rs.3.rs-364351/v2","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-364351/v2","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"\u003cp\u003eCultivation of mushroom is biotechnological process.Two oyster mushroom studied for its consumption and value added products.\u003cem\u003ePleurotus sajor caju\u003c/em\u003e is good in taste and favorite among people as a food.Soup powder made from \u003cem\u003ePleurotus sajor caju\u003c/em\u003e and other ingredients has good flavor and taste.Tomato-mushroom ketchup made from \u003cem\u003ePleurotus ostreatus\u003c/em\u003e and other ingredients has good aroma and taste.Dried oyster mushrooms can be stored for longer period and used in preparation of curries.Oyster mushroom are rich source of proteins, vitamins and minerals.Oyster mushroom cultivation has short duration than other mushroom which makes its good alternative as a food.\u003c/p\u003e","manuscriptTitle":"Oyster Mushroom and its value added products","msid":"","msnumber":"","nonDraftVersions":[{"code":2,"date":"2021-04-08 16:27:41","doi":"10.21203/rs.3.rs-364351/v2","editorialEvents":[{"type":"communityComments","content":1}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true}},{"code":1,"date":"2021-03-30 00:23:53","doi":"10.21203/rs.3.rs-364351/v1","editorialEvents":[{"type":"communityComments","content":0}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true}}],"origin":"","ownerIdentity":"c5328f8b-11c1-414f-a4f1-88cc1d7f2410","owner":[],"postedDate":"April 8th, 2021","published":true,"recentEditorialEvents":[],"rejectedJournal":[],"revision":"","amendment":"","status":"posted","subjectAreas":[{"id":3543052,"name":"Biotechnology and Bioengineering"}],"tags":[],"updatedAt":"2021-04-13T14:26:26+00:00","versionOfRecord":[],"versionCreatedAt":"2021-04-08 16:27:41","video":"","vorDoi":"","vorDoiUrl":"","workflowStages":[]},"version":"v2","identity":"rs-364351","journalConfig":"researchsquare"},"__N_SSP":true},"page":"/article/[identity]/[[...version]]","query":{"redirect":"/article/rs-364351","identity":"rs-364351","version":["v2"]},"buildId":"-HB7Z8yhvgn0wM9Nzuekk","isFallback":false,"isExperimentalCompile":false,"dynamicIds":[84888],"gssp":true,"scriptLoader":[]}