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℃). 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.

Effect of different agro-wastes, casing materials and supplements on the growth, yield and nutrition of milky mushroom (Calocybe indica)

“…Mycelial growth was adversely affected either with an increase or decrease in pH levels. The results are nearly comparable with the results of Arshukla ( 2004) who stated that pH 7 of agar media showed the highest mycelial growth of milky mushroom, while Subbiah and Balan (2015) found optimal mycelial growth of mushroom within the range of 5.5 and 8.5.…”

“…These results are in agreement with those of Shukla and Jaitly (2013) and Singh et al (2015) who obtained the maximum mycelial growth of milky mushroom at 30°C. Varshney (2007) and Subbiah and Balan (2015) reported 25-35°C temperature is ideal for the highest growth of mycelium of the milky mushroom.…”

Effect of Milky Mushroom (Calocybe indica) in Different Agricultural Residues with Different Casing Materials

“…This species can be cultivated on a wide variety of lignocellulosic substrates like wheat, rice, corn, and sugar cane bagasse, at a high-temperature range of 30-38°C [7] and has an elongated shelf life of 5-7 days as compared to other commercially grown mushroom species in India [8]. The commercial cultivation of this species was made after late 1998.…”

Comparison of Colony Morphology, Sporophore Characters and Yield Performance of Wild and Cultivated Milky Mushroom Isolates

“…Calocybe indica (P&C), commonly known as milky mushroom, introduced from India is highly suitable for cultivation in the warm humid tropical regions (Purkayastha and Chandra, 1976;Thakur and Singh, 2014). Sustainable yield, robust nature, alluring white colour, long shelf-life and potential market expansion of milky mushroom have attracted considerable attention by growers and consumers in India (Krishnamoorthy et al, 1998;Chakraborty andSikdar, 2010, Krishnamoorthy andBalan, 2015). The mushroom is exceedingly rich in protein, lipids, fibre, minerals, carbohydrates and contains essential amino acids (Mallavadhani et al, 2006 andAlam et al, 2008).…”