Efficacy of Different Cultural Parameters and Physical Factors on Mycelial Growth of Paddy Straw Mushroom (Volvariella volvacea)

Background: Paddy straw mushroom (Volvariella volvacea) commonly known as the straw mushroom, in India, commonly referred to as “Pual mushrooms”, “Pala chhatu” in odia belongs to Phyllum-Basidiomycota, Class-Basidiomycetes, Order-Agaricales, Family-Pluteaceae and Genus Volvariella. The yield and flavor of the mushroom depends on several parameters including the mycelial density and growth. More vigorous is the mycelial growth, more will be the production. Hence to increase the mycelial run following treatments have been evaluated. Methods: Fourteen different synthetic and semi-synthetic media were evaluated against mycelial growth of V.volvacea. Eight different pH levels and six different temperatures were tested against the test fungus along with different carbon and nitrogen sources. Result: Out of the 14 media, Potato Dextrose Agar (90 mm), Yeast extract agar (90 mm) and oat meal agar (90 mm) were found suitable as they produce dense mycelium and cover the whole petriplate on 7th day of inoculation. From the various liquid media studied, it has been found that dense mycelium was obtained on Malt extract agar medium (449.25 mg). Maximum radial growth of the fungus was achieved at pH 7 and at 35oC temp (90 mm). Maltose, starch and sucrose recorded as best carbon sources for V. volvacea growth on solid base medium with an average diameter growth of 90mm and sucrose proved to produce dense mycelium on liquid media. Peptone was found to be best nitrogen source as it gives highest radial growth of the test fungus with an average diameter of 90 mm and also produced dense mycelial mat of the test fungus (400 mg).