Journal Article

Journal article

Biology and cultivation of Schizophyllum commune, a newly cultivated Philippine edible mushroom with nutriceutical potential  [2004]

Reyes, R.G.; Abella, E.A.; Gisala, J.A.; Bulseco, M.G.; et al.

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Most of the commercially cultivated mushrooms in the Philippines were introduced into the country despite the fact that our country is endowed with very rich and diverse fungal flora. Most of these rich genetic resources are still under utilized and undiscovered for their economic potential. Wild edible mushrooms naturally grow on forest litters, fallen logs and leaf debris. These macro fungi are oftentimes ignored due to lack of technical information about their edibility by the rural folks and due to the unavailability of production technology. In the author's attempt to domesticate these wild edible species, their group has initiated the collection, identification and rescue of Schizophyllum commune. Their group made a study on the biology and cultivation of this wild edible mushroom which lead to the development of research-based production technology. Also, its nutriceutical and antibacterial properties were evaluated. This research is composed of ten substudies: the first four studies were concerned on the biology of spore germination and optimum mycelial colonization of S. commune including the cytological observation, the next four studies dealth on the development of its production technology on liquid substrates; and mother spawning materials; the production technology on artificial log and the selection of logs as natural substrates for its fruiting body formation. The remaining studies exploited its nutriceutical and antibacterial potential. Sp
ores of S. commune germinated best when immersed in rice bran decoction (pH 7.5) and incubated under illuminated condition at 30 deg C. Domestication studies also showed that S. commune can be cultivated on natural substrate. Coconut water is the most appropriate culture medium for the mycelial production. Milled rice and palay seeds could support luxuriant mycelial growth thus could serve as best mother spawning materials or starters. Its fruiting bodies grow best on a combination of sawdust and 5 percent rice bran. Among the logs evaluated, mango yielded quality fruiting bodies compared to ipil-ipil, rain tree and paper tree. With regards to the nutriceutical and antibacterial properties, S. commune contains an appreciable amount of protein (22 percent) crude fiber (3.59 percent), and carbohydrates (59.56 percent) which merit it to be considered as nutritious food. Based from the initial study of its antibacterial properties, S. commune could overcome and suppress the growth and further colonization of bacteria in vitro. These significant findings affirm that S. comune is a newly cultivated edible mushroom with nutriceutical and antibacterial properties.

From the journal

Philippine Journal of Crop Science (Philippines)

ISSN : 0115-463X