INNOVATION AND TECHNOLOGY IN OYSTER MUSHROOM CULTIVATION

This book is an effort from researchers in gathering information from various research activities regarding many mushroom aspects especially on oyster mushrooms. There are improvements and findings from various research that may benefit players in the mushroom industry. Starting with an introduction that elaborates briefly about topics discussed in the book then followed by Chapter 1 which explains on studies conducted about mushroom spawn including new techniques of preparation and extending the shelf life. In Chapter 2, factors influenced mushroom growth were analysed and research on controlling the main environmental parameters was reported and summarized. Apart from environmental factors, few simulations and their effect on mushroom growth was elaborated in Chapter 3. Chapter 4 discussed the major problem in the mushroom industry which is a new approach in combating contamination especially from green mould disease. Research on special bioactive compound in mushroom was specifically elaborated in Chapter 5 focussing on new extraction method. Food development from mushrooms has been an interesting and popular topic that was discussed specifically in Chapter 6 on potential products and the findings. The byproduct of mushroom cultivation, the mushroom spent, was composted and the interesting finding was discussed in Chapter 7. Beside composting, the mushroom spent together with other unwanted mushrooms were studied for fish and livestock feed that was discussed in Chapter 8.