ISSN: 0973-7510

E-ISSN: 2581-690X

Open Access
Ma. Angeles Valencia de Ita1, Dulce P. Briones Aranda2, Conrado Parraguirre Lezama1, J. Refugio Tobar Reyes2, Armando Ibañes Martinez2 and Omar Romero-Arenas1
1Centro de Agroecología, Benemérita Universidad Autónoma de Puebla (BUAP).
2Facultad de Ingeniería Agrohidraulica-BUAP.
J Pure Appl Microbiol. 2018;12(2):679-686 | © The Author(s). 2018
Received: 21/03/2018 | Accepted: 12/05/2018 | Published: 30/06/2018

The preparation of spawn or inoculum and its subsequent cultivation form the first step in the oyster mushroom supply chain, the preparation of the inoculum is related to quality parameters in the edible fungi production, where the use of grains of different cereals is essential to obtain the spawn The aim of this study was to determine the quality of different formulations of spawn using grains as wheat, corn, rice and sorghum furthermore, the growth of the strain of the CP-50 of Pleurotus ostreatus for oyster mushroom production on barley straw, under rustic conditions. In the spawn colonization and the percentage of contamination statistically significant differences were observed (P <0.05), being the treatments based on sorghum in combination with wheat, corn and rice the first to complete this process without presenting an incidence of competing organisms. Regarding yield and biological efficiency, no statistically significant differences (P <0.05) were found when using different formulations of spawn, values   ranging from 84.17% were observed for fructification with the wheat + rice formulation, up to 71.45% when the formulation of spawn based on sorghum + corn was used. The production cycles had a variation of up to ten days between treatments, obtaining a more cut cycle when the sorghum + corn formulation was used. The results suggest the feasibility of using lower cost grains such as sorghum which impact in this process translates into a better cost benefit relation for small producers.


Substrates, Biological Efficiency, Spawn Production, Cereal Grains.

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© The Author(s) 2018. Open Access. This article is distributed under the terms of the Creative Commons Attribution 4.0 International License which permits unrestricted use, sharing, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.