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A study on Cultivation of Oyster Mushroom and its Medicinal and Biochemical properties

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Author Affiliations

  • 1Department of Microbiology, KBS Commerce and Nataraj Professional Sciences College, Vapi, Gujarat, India
  • 2Department of Microbiology, KBS Commerce and Nataraj Professional Sciences College, Vapi, Gujarat, India
  • 3Department of Microbiology, KBS Commerce and Nataraj Professional Sciences College, Vapi, Gujarat, India
  • 4Department of Microbiology, KBS Commerce and Nataraj Professional Sciences College, Vapi, Gujarat, India
  • 5Department of Microbiology, KBS Commerce and Nataraj Professional Sciences College, Vapi, Gujarat, India

Int. Res. J. Medical Sci., Volume 14, Issue (2), Pages 1-5, August,28 (2026)

Abstract

Saprophytic fungi, such as macro-edible oyster mushroom, contains caps, stems, and spore prints. There are a variety of substrates on which mushrooms can be cultivated, enhancing food quality and quantity. A significant increase in the yield of mushrooms was observed within rice straw waste. The antimicrobial activity of the cultivated mushroom was determined using ethanol, hot water, and cold-water extracts of the mushroom, and the inhibition zone was measured. Substrate preparation, incubation, fruiting, and harvesting are important parameters for its production. Mushroom cultivation can be directly improved through economic, nutritional, and medicinal contributions. Owing to antimicrobial resistance, the need to develop novel antimicrobial agents has been widely acknowledged. With this in mind, a study was undertaken to examine the antimicrobial properties of aqueous extract of ‘Oyster Mushrooms’ on a range of environmental and clinically important microorganism. The quantitative data suggest that oyster mushrooms have maximum antimicrobial activity against 85% of the organisms. This small-scale study ensured maximum antimicrobial activity of Oyster Mushrooms.

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