Comparative and kinetic study of fresh and dried Pleurotus sajor – caju (oyster mushroom) mycelium grown on solid media and in liquid media

Abstract

An investigation was conducted to determine the effective media condition whether in solid or liquid form for the growth of oyster mushroom mycelium. The mycelium condition in fresh and freeze – dried form also investigated. Tissue culture techniques also were put in practice for this study alongside freeze – dried method for preservation. Four growth phases were observed through the growth kinetic profile which is lag phase, exponential phase (log phase), stationary phase and also death phase. Based on the mycelium growth kinetic profile, only freeze – dried mycelium in liquid media reached death phase. Specific growth rate, μ, between fresh mycelium and freeze – dried mycelium shows that freeze – dried mycelium sub – culture reached 0.5081 specific growth rate, meanwhile fresh mycelium sub – culture shows that the specific growth rate is only 0.3022. Doubling time, td, for freeze – dried mycelium were 1.3642 and the doubling time for fresh mycelium sub – culture were higher with 2.2937 both in liquid media where it shows that fresh mycelium culture need longer time to doubled. Apart from that, specific growth rate for freeze – dried mycelium on solid media also higher with 0.3719 compared to 0.1636 for fresh mycelium sub – culture. Their doubling time for freeze – dried mycelium on solid media also lower with 1.8683 and fresh mycelium sub – culture were higher with 4.2368.