International Journal of Biochemistry and Biotechnology
International Journal of Biochemistry and Biotechnology ISSN 2169-3048 Vol. 9 (6), pp. 001-007, June, 2020. © International Scholars Journals
Full Length Research paper
The effects of the interaction of various oil types and rates on the mycelial wet and dry weights in submerged liquid cultures
Nwanze PI1*, Khan AU2, Ameh JB3 AND Umoh VJ4
1Department of Biological Sciences, College of Natural and Applied Sciences, Igbinedion University, Okada, P.M.B. 0006, Edo State, Nigeria.
2Department of Biological Sciences, Ahmadu Bello University, Zaria. Kaduna State, Nigeria.
3Department of Microbiology, Ahmadu Bello University, Zaria. Kaduna State, Nigeria.
4Department of Microbiology, Ahmadu Bello University, Zaria. Kaduna State, Nigeria.
Accepted 19 May, 2020
Lentinus squarrosulus and Psathyrella atroumbonata, two edible indigenous mushroom species, were cultured in various different media supplemented with coconut, cotton, groundnut, butterfat, palm kernel and palm oil respectively, at 5 different rates. The interaction of the various oil types with different rates produced highly significant differences (p<0.01) in the mean mycelial wet and dry weights. The heaviest mean wet and dry mycelial weight of L. squarrosulus was induced by butterfat x 0.007 ml/ml while for P. atroumbonata it was cotton and coconut x 0.003 ml/ml, respectively.
Key words: Lentinus squarrosulus, Psathyrella atroumbonata, supplemented medium, submerged liquid medium, oil type and rate.
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