A comprehensive review of tropical milky white mushroom (Calocybe indica P&C)

Krishnamoorthy Akkanna Subbiah, Venkatesh Balan

    Research output: Contribution to journalArticle

    • 1 Citations

    Abstract

    A compressive description of tropical milky white mushroom (Calocybe indica P&C var. APK2) is provided in this review. This mushroom variety was first identified in the eastern Indian state of West Bengal and can be cultivated on a wide variety of substrates, at a high temperature range (30~38°C). However, no commercial cultivation was made until 1998. Krishnamoorthy 1997 rediscovered the fungus from Tamil Nadu, India and standardized the commercial production techniques for the first time in the world. This edible mushroom has a long shelf life (5~7 days) compared to other commercially available counterparts. A comprehensive and critical review on physiological and nutritional requirements viz., pH, temperature, carbon to nitrogen ratio, best carbon source, best nitrogen source, growth period, growth promoters for mycelia biomass production; substrate preparation; spawn inoculation; different supplementation and casing requirements to increase the yield of mushrooms has been outlined. Innovative and inexpensive methods developed to commercially cultivate milky white mushrooms on different lignocellulosic biomass is also described in this review. The composition profiles of milky white mushroom, its mineral contents and non-enzymatic antioxidants are provided in comparison with button mushroom (Agaricus bisporus) and oyster mushroom (Pleurotus ostreatus). Antioxidant assay results using methanol extract of milky white mushroom has been provided along with the information about the compounds that are responsible for flavor profile both in fresh and dry mushrooms. Milky white mushroom extracts are known to have anti-hyperglycemic effect and anti-lipid peroxidation effect. The advantage of growing at elevated temperature creates newer avenues to explore milky white mushroom cultivation economically around the world, especially, in humid tropical and sub-tropical zones. Because of its incomparable productivity and shelf life to any other cultivated mushrooms in the world, milky white mushroom could play an important role in satisfying the growing market demands for edible mushrooms in the near future.

    Original languageEnglish (US)
    Pages (from-to)184-194
    Number of pages11
    JournalMycobiology
    Volume43
    Issue number3
    DOIs
    StatePublished - 2015

    Profile

    mushrooms
    Agaricales
    Temperature
    temperature
    Pleurotus
    Biomass
    Nitrogen
    Carbon
    Antioxidants
    Calocybe
    shelf life
    antioxidants
    carbon
    extracts
    nitrogen
    methodology
    Agaricus
    Nutritional Requirements
    Mycelium
    Lipid Peroxidation

    Keywords

    • Antioxidants
    • Flavor compounds
    • Medicinal value
    • Milky white mushrooms
    • Mineral composition
    • Neutraceuticals

    ASJC Scopus subject areas

    • Plant Science
    • Microbiology
    • Infectious Diseases

    Cite this

    A comprehensive review of tropical milky white mushroom (Calocybe indica P&C). / Subbiah, Krishnamoorthy Akkanna; Balan, Venkatesh.

    In: Mycobiology, Vol. 43, No. 3, 2015, p. 184-194.

    Research output: Contribution to journalArticle

    Subbiah, Krishnamoorthy Akkanna; Balan, Venkatesh / A comprehensive review of tropical milky white mushroom (Calocybe indica P&C).

    In: Mycobiology, Vol. 43, No. 3, 2015, p. 184-194.

    Research output: Contribution to journalArticle

    @article{2acee5128b5c48be900f39cb3b9fa9eb,
    title = "A comprehensive review of tropical milky white mushroom (Calocybe indica P&C)",
    abstract = "A compressive description of tropical milky white mushroom (Calocybe indica P&C var. APK2) is provided in this review. This mushroom variety was first identified in the eastern Indian state of West Bengal and can be cultivated on a wide variety of substrates, at a high temperature range (30~38°C). However, no commercial cultivation was made until 1998. Krishnamoorthy 1997 rediscovered the fungus from Tamil Nadu, India and standardized the commercial production techniques for the first time in the world. This edible mushroom has a long shelf life (5~7 days) compared to other commercially available counterparts. A comprehensive and critical review on physiological and nutritional requirements viz., pH, temperature, carbon to nitrogen ratio, best carbon source, best nitrogen source, growth period, growth promoters for mycelia biomass production; substrate preparation; spawn inoculation; different supplementation and casing requirements to increase the yield of mushrooms has been outlined. Innovative and inexpensive methods developed to commercially cultivate milky white mushrooms on different lignocellulosic biomass is also described in this review. The composition profiles of milky white mushroom, its mineral contents and non-enzymatic antioxidants are provided in comparison with button mushroom (Agaricus bisporus) and oyster mushroom (Pleurotus ostreatus). Antioxidant assay results using methanol extract of milky white mushroom has been provided along with the information about the compounds that are responsible for flavor profile both in fresh and dry mushrooms. Milky white mushroom extracts are known to have anti-hyperglycemic effect and anti-lipid peroxidation effect. The advantage of growing at elevated temperature creates newer avenues to explore milky white mushroom cultivation economically around the world, especially, in humid tropical and sub-tropical zones. Because of its incomparable productivity and shelf life to any other cultivated mushrooms in the world, milky white mushroom could play an important role in satisfying the growing market demands for edible mushrooms in the near future.",
    keywords = "Antioxidants, Flavor compounds, Medicinal value, Milky white mushrooms, Mineral composition, Neutraceuticals",
    author = "Subbiah, {Krishnamoorthy Akkanna} and Venkatesh Balan",
    year = "2015",
    doi = "10.5941/MYCO.2015.43.3.184",
    volume = "43",
    pages = "184--194",
    journal = "Mycobiology",
    issn = "1229-8093",
    publisher = "Korean Society of Mycology",
    number = "3",

    }

    TY - JOUR

    T1 - A comprehensive review of tropical milky white mushroom (Calocybe indica P&C)

    AU - Subbiah,Krishnamoorthy Akkanna

    AU - Balan,Venkatesh

    PY - 2015

    Y1 - 2015

    N2 - A compressive description of tropical milky white mushroom (Calocybe indica P&C var. APK2) is provided in this review. This mushroom variety was first identified in the eastern Indian state of West Bengal and can be cultivated on a wide variety of substrates, at a high temperature range (30~38°C). However, no commercial cultivation was made until 1998. Krishnamoorthy 1997 rediscovered the fungus from Tamil Nadu, India and standardized the commercial production techniques for the first time in the world. This edible mushroom has a long shelf life (5~7 days) compared to other commercially available counterparts. A comprehensive and critical review on physiological and nutritional requirements viz., pH, temperature, carbon to nitrogen ratio, best carbon source, best nitrogen source, growth period, growth promoters for mycelia biomass production; substrate preparation; spawn inoculation; different supplementation and casing requirements to increase the yield of mushrooms has been outlined. Innovative and inexpensive methods developed to commercially cultivate milky white mushrooms on different lignocellulosic biomass is also described in this review. The composition profiles of milky white mushroom, its mineral contents and non-enzymatic antioxidants are provided in comparison with button mushroom (Agaricus bisporus) and oyster mushroom (Pleurotus ostreatus). Antioxidant assay results using methanol extract of milky white mushroom has been provided along with the information about the compounds that are responsible for flavor profile both in fresh and dry mushrooms. Milky white mushroom extracts are known to have anti-hyperglycemic effect and anti-lipid peroxidation effect. The advantage of growing at elevated temperature creates newer avenues to explore milky white mushroom cultivation economically around the world, especially, in humid tropical and sub-tropical zones. Because of its incomparable productivity and shelf life to any other cultivated mushrooms in the world, milky white mushroom could play an important role in satisfying the growing market demands for edible mushrooms in the near future.

    AB - A compressive description of tropical milky white mushroom (Calocybe indica P&C var. APK2) is provided in this review. This mushroom variety was first identified in the eastern Indian state of West Bengal and can be cultivated on a wide variety of substrates, at a high temperature range (30~38°C). However, no commercial cultivation was made until 1998. Krishnamoorthy 1997 rediscovered the fungus from Tamil Nadu, India and standardized the commercial production techniques for the first time in the world. This edible mushroom has a long shelf life (5~7 days) compared to other commercially available counterparts. A comprehensive and critical review on physiological and nutritional requirements viz., pH, temperature, carbon to nitrogen ratio, best carbon source, best nitrogen source, growth period, growth promoters for mycelia biomass production; substrate preparation; spawn inoculation; different supplementation and casing requirements to increase the yield of mushrooms has been outlined. Innovative and inexpensive methods developed to commercially cultivate milky white mushrooms on different lignocellulosic biomass is also described in this review. The composition profiles of milky white mushroom, its mineral contents and non-enzymatic antioxidants are provided in comparison with button mushroom (Agaricus bisporus) and oyster mushroom (Pleurotus ostreatus). Antioxidant assay results using methanol extract of milky white mushroom has been provided along with the information about the compounds that are responsible for flavor profile both in fresh and dry mushrooms. Milky white mushroom extracts are known to have anti-hyperglycemic effect and anti-lipid peroxidation effect. The advantage of growing at elevated temperature creates newer avenues to explore milky white mushroom cultivation economically around the world, especially, in humid tropical and sub-tropical zones. Because of its incomparable productivity and shelf life to any other cultivated mushrooms in the world, milky white mushroom could play an important role in satisfying the growing market demands for edible mushrooms in the near future.

    KW - Antioxidants

    KW - Flavor compounds

    KW - Medicinal value

    KW - Milky white mushrooms

    KW - Mineral composition

    KW - Neutraceuticals

    UR - http://www.scopus.com/inward/record.url?scp=84949200518&partnerID=8YFLogxK

    UR - http://www.scopus.com/inward/citedby.url?scp=84949200518&partnerID=8YFLogxK

    U2 - 10.5941/MYCO.2015.43.3.184

    DO - 10.5941/MYCO.2015.43.3.184

    M3 - Article

    VL - 43

    SP - 184

    EP - 194

    JO - Mycobiology

    T2 - Mycobiology

    JF - Mycobiology

    SN - 1229-8093

    IS - 3

    ER -